2:38 pm by Unknown
From: http://www.zeekhanakhazana.com/recipe/beetroot-paratha
INGREDIENTS
For the paratha
1 cup wheat Flour
½ cup beetroot paste
¼ tsp carom seeds
½ tsp chopped green chilies
2 tsp oil
For stuffing
1 cup paneer grated
1 tbsp coriander chopped
1 tbsp onions chopped
2 tsp green chilies chopped
Salt to taste
For garnish
Coriander as required
Pomegranate seeds as required
Curd as required
METHOD
Combine the wheat flour and beetroot in a mixing bowl. Add the carom seeds, green chillies and oil and knead to make a dough. Leave this rest for about 10 minutes and then divine it into lemon sized balls.
To make the stuffing combine the paneer, green chillies, onions, coriander and salt in a mixing bowl. Use this to stuff inside the balls of dough. Dust a board with extra flour and roll out the balls to make parathas. Then cook this paratha on a hot tawa till both sides are golden brown.
Garnish with coriander and pomegranate seeds and serve with curd.
3:30 pm by Unknown
From : http://www.zeekhanakhazana.com/recipe/beetroot-dhokla
INGREDIENTS
- 1 cup rice and split black gram batter
- 3 tsp boiled beetroot paste
- 1 tsp finely chopped coriander
- 1 tsp gram flour
- 1 tsp oil
For the bean mixture
- 1 tbsp oil
- 2 tsp sliced onion
- 1 tsp ginger juliennes
- ½ tsp finely chopped green chilli
- 1 tsp sesame seeds
- 4 - 5 curry leaves
- 9 - 10 french beans
- Salt to taste
- 1 tsp sugar
- 1 tsp vinegar
METHOD
- To make the mixture; in a bowl add the rice and split black gram batter, boiled beetroot paste, finely chopped coriander and gram flour and mix.
- Grease another bowl with oil and pour the mixture in it. Place the bowl in the steamer to let the mixture steam.
- In a pan add oil, sliced onions, ginger juliennes, finely chopped green chilli, sesame seeds, curry leaves, french beans, water, salt, sugar and vinegar and let it reduce for 2 minutes.
- Remove the prepared dhoklas from the steamer and cut into long pieces.
- Place it on a plate and add some of the french bean mixture. Add some more dhoklas and keep the leftover french bean mixture.
- Beetroot Dhokla is ready to eat.
12:21 pm by Unknown
Chef Name : Not Available
Serves 2
Prep Time 15 min
Ingredients
baby greens
1 beet
1 large carrot
2 ounces of goat cheese
1/4 C shelled chopped pistachios
Honey Vinaigrette -
1/2 C olive oil
1/4 C red wine vinegar
1 tbs lemon juice
1 1/2 tbs honey
salt and pepper
Instructions
Place baby greens on plates, top with thinly sliced raw beets (I like to chop mine into little matchsticks), carrot shavings, crumbled goat cheese and pistachios.
Shake all the salad dressing ingredients together in a jar and drizzle over salad - enjoy!
1:56 pm by Unknown
From : bbcgoodfood
Prep: 15 mins
Cook: 45 mins
Serves 4
Ingredients1 tbsp vegetable oil
2 onions, very finely chopped
2 tsp yellow mustard seeds
3 tbsp madras curry paste
1kg (peeled weight) raw beetroot, peeled, halved and thickly sliced
1 green chilli, halved lengthways
400g can chopped tomatoes
3 tbsp ground almonds
4 tbsp low-fat natural yogurt, plus extra to serve
basmati rice, to serve (optional)
Method
1.Heat the oil in a large lidded pan, stir in the onions and cook for 8 mins until soft. Tip in the mustard seeds and cook for 1 min until toasted. Stir through the curry paste and sizzle for 3 mins.
2.Mix the beetroot through the spicy onions, then add the chilli, tomatoes and 2 cans of water. Cover and simmer for 30 mins, stirring occasionally, until the beetroot is tender. Remove the lid, turn up the heat and cook until the sauce is thick.
3.Take off the heat, then stir through the almonds, yogurt and some seasoning. Top with yogurt and serve with basmati rice, if you like.
5:43 pm by Unknown
Ingredients:
3 small beets
1 medium potato
1 medium onion
1/2 tsp grated ginger
1 tsp red chilly powder
1/2 tsp garam masala powder
1 tsp dhaniya powder
salt as required
1/2 tsp jeera
1 tbsp suji
1 tbsp purpose flour
oil
Method:
Pressure cook beets and potato.
Peel skin from beets and potato. Grate beets and potato .
Heat 1 tbsp oil in a deep pan and add jeera,grated ginger and then onion.
Fry for few minutes untill onion is cooked and then add grated beets and potato.
Add all dry powders and salt.Mix well and let this mixture cool.
Now,make small lemon sized balls.
Mix all purpose flour in water to make a thin batter.Spread suji on a palte.
Take the veggie ball into your palm,flatten it like a tikki ,dip in flour batter and pat with suji
on both sides and shallow fry this on a hot tawa and serve hot with tamarind sauce
5:51 pm by Unknown
Ingredients
Beetroots 2 medium
Yogurt 3 cups
Roasted cumin powder 1 teaspoon
Red chilli powder 1 teaspoon
Salt to taste
Fresh mint leaves for garnish
METHOD
Boil beetroot. Peel, cool and cut into small pieces. Set aside.Whisk the yogurt in a bowl. Add beetroots, roasted cumin powder, red chilli powder and salt and mix well. Garnish with mint leaves and serve
Recipe Tip :
The bright and dark colour of beetroot will bleed and change the colour of the yogurt to the dark pink. Plan the rest of your meal accordingly.
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