Beet root and Sprouted green gram Thoran

To the regular beet root thoran, I added sprouted green gram and let them half-cook. This thoran, while consumption, are quite crunchy.

Ingredients:
Beet root - 1 cup (heaped, peeled and chopped)
Sprouted green gram - 1 cup
Grated coconut - 1/3 cup
Shallots - 8 (very small)
Green chillies - 2 (long)
Cumin seeds - 1 tsp.
Turmeric powder - 1/4 tsp.
Curry leaves - few
Oil - 1 tbsp.
Salt (to taste)
Mustard seeds - 3/4 tsp.
Urad dal/black gram - 1 tsp.

Method:
Grind shallots, green chillies, cumin seeds, coconut and turmeric powder coarsely without adding water.
Heat the oil and add mustard seeds and black gram. When they crackle, add the coarse paste and curry leaves and sauté till the raw smell fades away. Now add the beet root, sprouted green gram and salt.
Cover and cook the thoran for 10 minutes.
Sauté it every 2 minutes to avoid burning.
When the beets are half-cooked, remove from heat.
Serve as an accompaniment for rasam rice, sambar rice and roti.

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Beetroot Pachadi

Ingredients:
Beetroot - 2 (peeled and grated)
Green chilli - 1 (finely chopped)
Onion - 1 (chopped)
Yogurt - 1 cup (or according to taste)
Salt (to taste)

To temper:
Mustard seeds - 1/4 tsp.
Curry leaves - 1 sprig
Cumin seeds - 1/4 tsp.
Oil

To Grind:
Coconut (grated) - 1/3 cup
Cumin seeds - 1/2 tsp.
Green chilli - 1
Mustard seeds - 1 pinch

Method:
1. Heat oil and add the tempering ingredients. When the seeds splutter, add onions and green chillies. Saute till translucent.
2. Add grated beet root and little water. Cook the beets till it becomes soft. Meanwhile grind the given ingredients with little water into a smooth paste.
3. Add this paste to the beets and saute till it becomes dry. Remove from heat and keep aside.
4. Beat the yogurt and add it to the beets and add salt also. Mix well.
5. Serve as side dish for rice.

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Beets and Paneer Cutlet

Ingredients:
Beet root - 2 (Big)
Paneer- 200 gm
Boiled potatoes - 2 (big)
Onion - 1 (finely chopped)
Ginger - 1 tsp. (grated)
Red chilli powder - 1/4 tsp.
Cumin powder - 1/4 tsp.
Coriander leaves - 2 tbsp. (chopped)
Salt (to taste)
Oil - 1 tsp.
Oil (for deep frying)

For coating:
Maida/All purpose flour
Water (as required)
Bread crumbs
Mixed herbs
Oregano
Chilli flakes

Method:
1. Peel the beets and cut into 4 pieces. Steam for 10 minutes. Cool them. Grate them and pat dry with a paper towel.
2. Pat dry the paneer and grate. Grate the boiled potatoes also.
3. Heat 1 tsp. of oil and add the onion pieces. Saute till they turn translucent. Add the grated ginger, red chilli powder and cumin powder. Saute for a few seconds. Cool it.
4. In a mixing bowl, combine grated paneer, beets, potatoes, onion mixture, salt and coriander leaves. Make even sized balls and keep aside.
5. In a small bowl, add maida/APF and pour required water to make a medium batter which should not be too thick or thin.
6. In a plate, mix bread crumbs, mixed herbs, oregano and chilli flakes.
7. Take one beets-paneer ball and shape them as desired. Dip in the APF/Maida batter and dust them with the bread crumbs mixture. Place the cutlets on a plate. Continue the process with remaining balls.
8. Heat oil for deep frying. When the oil is hot, add 3 to 4 cutlets in one batch. Fry them till crisp. Place them on an oil absorbent paper. Continue to fry the cutlets in batches without over crowding.
9. Enjoy with tomato sauce.

Sent off to Akila's "Dish Name Starts with B" event and "Healing Foods: Beetroot" event hosted by Priya Mitharwal and started by Siri.

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Beetroot Choco Muffins & Carrot-Raisin Cake (T&T-The Singing Chef)

From here and there.

Beetroot Choco Muffins

Ingredients:
Flour - 1 ½ cup
Sugar - 1 cup
Beetroot - 1 cup (grated)
Cocoa powder - 1/3 cup
Milk - 1 cup
Oil - ½ cup
Baking powder - 3 tsp.
Salt - a pinch
Eggs - 2
Cinnamon powder - 1 tsp.
Allspice - ½ tsp. (I didn’t add)
Icing sugar (to sprinkle)

Method:
Preheat the oven at 180°C (350°F).
Sift the flour, baking powder and cocoa powder.
In a bowl, add the eggs, sugar, milk & oil and beat well.
Combine with the dry ingredients.
Finally add the grated beets and stir.
Pour in the muffin pan with muffin paper or spray with baking spray.
Bake them for 15-20 minutes
Dust it with icing sugar.



Carrot-Raisin Cake

Ingredients:
Flour - 1 cup
Sugar - ½ cup
Carrot - ½ cup (grated)
Raisins - ¼ (soaked in water)
Salt - a pinch
Orange essence - ½ tsp.
Egg - 1 (beaten)
Oil - ¼ cup
Milk - ½ cup
Baking powder - 1 ½ tsp.
Baking soda - 1 tsp.

Method:
Preheat the oven at 200°C (400°F).
Cover the 8 inch cake pan with parchment paper.
Sift the flour with baking powder, baking soda and salt.
In a mixing bowl add the sugar, egg, orange essence, milk & oil and beat well.
Add the flour and blend well.
Fold in the carrot and raisins.
Pour the batter into the baking pan. Bake for 30 minutes or until the skewer/toothpick comes out clean.

Sent off to "Tried and Tasted-March 2010 edition" (hosted by Divya and started by Zlamushka).

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Beetroots with Scrambled Eggs

Very SIMPLE side dish on BUSY days.
Ingredients:
Beet root - 2 (medium)
Eggs - 4
Onion - 1 (chopped)
Whole dry red chili - 1
Oil
Salt (to taste)

For Tempering:
Mustard seeds - ¼ tsp.
Cumin seeds - ¼ tsp.
Urad dal - ¼ tsp.
Fennel seeds - ¼ tsp.
Curry leaves - 5

Method:
Peel the skin and grate the beet root.
Heat oil and add the tempering ingredients.
When mustard starts to splutter add the onion, curry leaves and fry.
Add the half broken red chilies.
Now add the grated beet root and saute for few minutes.
Now add the eggs and start to scramble.
Fry till the eggs are cooked.
Now add the salt and mix well.
Serves as a good side dish for rasam rice (or depending on your taste).


Award passed to me by Viki. Thanks for the cute award!

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Beet Rasam (Tried and Tasted)

Madhuram's Eggless Cooking is a wonderful website with varities of recipes. I tried this beetroot rasam from her website which turned out really tasty and goluptious! Here is the original recipe.


Ingredients:
Filtrate of beetroot in boiled water - 2 cups
Tamarind - 2 teaspoons (or sour tomatoes)
Arhar dal water - 2 ladles
Salt (to taste)
Turmeric powder - 1/2 teaspoon
Oil
Dry Red chillies - 1 (cut into half)
Mustard seeds - 1/4 tsp
Cumin seeds - 1 tsp
Garlic cloves - 2

Method:
In a vessel combine the beet water, crushed tomatoes (I used ripe tomatoes), salt and turmeric powder.
Let it boil.
Meanwhile in a small frying pan, heat the oil.
Add the mustard seeds and cumin seeds.
When the mustard seeds crackle, add the chilli and garlic.
Saute till the raw smell fades away.
While the mixture is boiling, add the dal water and the tempering.
Let it boil for 3 minutes.
Garnish with coriander leaves.



As for the beetroots I boiled for the rasam, I used it to make a poriyal out of it.

Ingredients:
Beet root - 1 (big and cooked)
Cumin seeds - 1/4 teaspoon
Dry red chillies - 2 (each cut into half)
Mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
Channa dal - 1/2 tsp
Salt (to taste)
Grated coconut - 2 tbsp
Oil (for tempering)


Method:
Heat the oil in a pan.
Add the mustard, cumin, urad dal and channa dal.
When the mustard seeds crackle, add the red chillies and fry .
Add the beets and saute.
Now add the salt, grated coconut and mix well.
Poriyal is ready.

Beetroot rasam is sent off to Poornima's Tried and Tasted: Madhuram's Eggless Cooking in which the Tried and Tasted Event is originally started by Zlamushka.

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Beet chutney

Beta vulgaris, commonly known as beet or beetroot was native to the Mediterranean but spread eastwards into West Asia. Beets contain sodium, potassium, phosphorus, calcium, iodine, iron, copper, Vitamins B1, B2, B3, B6 and C. Scientists have found that a daily glass of beetroot juice can help to lower high blood pressure.
My mother is also constantly watching my recipe log. She suggested including this chutney.

As most of the chutneys are grinded raw, fresh pure water should be added. Do not use tap water directly. I got this advice from a doctor a long time ago.

Ingredients:
Beet – 1 (medium)
Tomatoes – 2 (medium – chopped)
Red chilies – 4
Cashew nuts – 10
Salt - desired amount
Tamarind - one spoon
Oil - as required
Ajwain seeds – ½ teaspoon

Preparation:
Peel the skin off beet.
Grate them.
Heat the oil in a kadai. Add the cashew nuts and fry till golden color. Remove from kadai.
Now add the grated beet root and sauté for 4 to 6 minutes. Then remove.
Add the chopped tomatoes and red chilies fry it. Add the tamarind and sauté for 1 minute.
Dry roast the ajwain seeds till it crackles.
Throw all these ingredients with salt and blend it.
No need to season.

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Beetroot Halwa

Ingredients:
Beet root (grated) - 1 cup
Milk -1/2 cup
Sugar -1/2 cup
Cardamom powder - 2 pinch
Sweetened condensed milk - 2 teaspoons
Ghee -3 tsps
Almond(cut into slices)-2

Method:
In a thick kadai, add 1tsp ghee and add the grated beetroot and saute for 2 minutes.
Add milk and stir occasionally. Cook in medium flame.
After milk and beetroot gets thickened add sugar and stir.
When the mixture thickens add 2 tsp ghee, 2 pinch cardamom powder, sweetened condensed milk and stir well.
Remove from stove. Garnish with Almond slices.

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