Beetroot pachadi

Beetroots are a rich source of nutrients and one should try and use them in daily diet. This was on my wish list for long. Flavorful and very healthy, it tastes great just the way it is or with rice too. Flavored with coconut, curry leaves and mustard seeds, it’s very satisfying. Try this recipe from South India. 

INGREDIENTS 

5 beetroots medium size 

1-1.5 cups yoghurt 

1/2 cup coconut grated( I used flakes) 

2 green chilies 

1 tsp mustard seeds

1/2 tsp cumin 

1 tbsp roughly chopped ginger 

Salt 

Curry leaves

2 tbsp oil 

1/2 tsp mustard seeds for tempering 

Chili powder optional 

METHOD

1. Boil the beetroots but keep it a little firm. Cook and chop into small pieces. Or grate through large grater. 

2. Put coconut, chilies. Ginger, cumin, mustard seeds and few curry leaves in a blender and grind to a paste. 

3. Heat the chopped beetroots and add paste. Cover and cook for 2-3 mins. Cool  

4. Add beaten yoghurt to this and keep aside. Add water if you like to adjust consistency. 

5. Heat oil, add mustard seeds. Let them splutter. Add chopped curry leaves. I added red chili powder for extra punch and color. Pour over the curry. Sir and relish with rice. 

Spicy beetroot curry

       Beetroot is a vegetables where one has really be very creative to use.It has this strong color due to which using it in combination with anything else is not easy.So I thought besides salad which other way could I make it and this curry seemed just too good.My entire family liked it.I served it with piping hot rotis.
SERVES : 4-6 people
Ingredients
Boiled and chopped beetroots                       4 nos
Chopped potatoes                                         1 nos
Green peas                                                    1/2 bowl
Chopped chillies                                           2 nos
Chopped onions                                           1 no
Chopped garlic                                             1 tbsp
chopped tomatoes                                         3 nos
chilli powder                                                1/2 tsp
oil                                                                 1 tbsp
Cumin                                                          1/2 tsp
Hing                                                             1/5 tsp
Coriander powder                                        1 tsp
haldi                                                            1/2 tsp
amchur powder                                           1/2 tsp
Lime juice                                                    1 tsp
Salt to taste
Method
Heat oil, add hing and cumin and let them crackle.
Add chopped garlic, chillies and then onions and let them saute for 3-4 mins.
Add chopped potatoes and cover to cook them till slightly golden and are half cooked.
Add all the spices and chopped tomatoes and cook through till all comes together.
Add beetrrot and green peas and cover to cook for 5 mins.
Add lime juice and serve hot topped with chopped coriander.
Add 

Beet root and spring onion soup

     Beet root is a vegetable which is delicious and very very nutritious.It is high on iron and is very good to raise the good cholesterol and lowers the bad one.It has many other goodness and should be used regularly in the diet.But getting the kids to eat it and its a challenge.So here is one good recipe.Tastes super and is over in no time. It resembles tomato soup and kids would never know!!
Ingredients
Chopped beetroots             2 nos
chopped tomatoes               3 nos
chopped onions                   1 no
chopped spring onions         1/2 cup
garlic                                   1 tbsp
bay leaf                               1 no
black peppercorns              5-6 nos
oregano crushed                1/2 tsp
sugar                                  1/2 tsp
salt to taste
lime juice                            1 tsp
olive oil                              1 tbsp
butter                                 1 tbsp
cream(optional)                  2 tbsp
Method
     Heat oil and butter.Add the chopped bay leaf,pepper corns and garlic and saute.Now put in chopped onions and cook till transparent.Put in the beet root and saute.Once a bit colored, add the chopped tomatoes and mix well.Put the salt and some water and cover to cook till the beet root is soft.Blend well till smooth (remove the bay leaf).Crush the oregano and add to the soup.Put sugar and water to adjust consistency.Boil again and add the chopped spring onions.Now pour in cream and lime juice and cook for about 2 mins.Pour in soup plates and garnish with spring onions and a swirl of cream.Serve with soup sticks and buttered warm bread.

Dal maharani and beetroot salad

    Dal maharani is just like its name....grand!!Tastes really good and very nutritious.I love it with tandoori roti or missi roti.I make it in plenty as I know my family would have bowl fulls and If there is any left over, it is polished off in no time, as it tastes even better the next day.It can be heavy on the stomach and so loads of ginger and garlic do the trick and also try and avoid for dinner if you tend to have issues with heavy foods.
Ingredients
Black urad whole         1/2 cup
rajma beans                  1/4 cup
chana dal                      1/4 cup
tomato puree                 1 cup
chopped onions             1 no
chopped ginger              1 tbsp
chopped garlic               1 1/2 tbsp
cream                             50 ml
chilli powder                   1 tsp
haldi                              1/2 tsp
coriander powder          2 tsp
cummin seeds                 1 tsp
hing                               1/4 tsp
whole garam masala-2 cloves,5 peppercorns,1 bayleaf, 2" pc cinnomon
salt to taste
oil                              1tbsp
ghee                           1 tbsp
Method
Soak rajma overnight.Next morning boil it for 15 mins.Now add washed dals in it.Add half of chopped ginger and garlic to it.Add the water,salt and haldi and keep it to boil.It would take about 15 mins of boiling in pressure cooker.Let it cool down.
In a pan add oil.Add hing and whole garam masala.When they start to change color and add cumin seeds.When they crackle, add chopped ginger and half of the garlic and saute to golden.Add the chopped onions and saute till golden.Add the tomamto puree and chilli and coriander powder.Saute well till dry.Add the boiled dal and boil.Add cream and cook till well done.The dal should be cooked well and should not be overcooked.When pressed, should crush easily.Garnish with chopped coriander and cream.Heat ghee in a pan and add chopped garlic.Saute till deep brown.Add chilli powder and let it change color.Put on top of dal and serve.Enjoy with missi roti,chilli pickle ,onion salad and a glass of chilled chaas.

PS- you can also add kasuri methi while sauteing onions to give a different flavor

Beetroot salad
  I just love this chilled nutritious salad.I have made it many times and each time people have wondered how a salad of beetroot can taste so divine.I love it specially on hot summer afternoon, it re-hydrates me instantly.
Ingredients
Boiled beetroots          2 nos
finely sliced onions       1 no
chopped cashew nuts   8 nos
raisins                          12-15 nos
olive oil                         1 tbsp
vinegar                          1 tsp
salt to taste
pepper powder            1/4 tsp
sugar                            1/2 tsp
Method
Grate beet root and add all the other ingredients well.Toss well and keep to chill.Serve this very tasty salad with any Indian or continental dish and enjoy the compliments.