Posts filed under ‘beetroot’

My Foodcourt turns 10! We are celebrating with the prize winning recipe for Microwave Borscht with Golay!

Yes! My Foodcourt turns 10 today! and a recipe for Microwave Borscht with Golay- to celebrate this decade long journey,the win and good food in general!

Continue Reading August 4, 2016 at 9:18 am 2 comments

Pickled Beets

I love Beets, so whenever I see fresh juicy Beets in the farmers market I cannot resist the temptation to buy them. The Beets that are usually available locally are quite big in size. I just love to boil them, chop and sprinkle some salt and pepper and eat it right away, when they are still warm. My other favourite Beet recipe is beet+Yoghurt- Raita/Koshimbir.

I saw these cute little baby Beets the other day in the market and couldn’t resist buying them. Even as I was buying them, this recipe for Pickled Beets from Elise @Simply Recipes was on my mind. The Beets were scrubbed clean the moment I reached home- Boiled (I did that in a pressure cooker), cooled, cut and dressed with the mustard vinaigrette -all done in no time. I have changed the proportion of ingredients to suit our taste.

These delicious Pickled beets are now a favourite in our house and we add them to everything from salads to wraps!

Thanks Elise for this simple yet delicious Pickled Beets recipe, my family loves it!

Here’s the recipe:

Ingredients:

6-7 Baby Beets

 For the vinaigrette:

2 tsp split mustard seeds (or you can use dry mustard)

~2 tbsp Cider Vinegar

~1/2 tbsp sugar

1 tsp black pepper crushed

1 tbsp olive oil

Salt to taste

 Method:

Clean and boil the Baby Beets (I used a pressure cooker). Peel off the skin and halve them (If you do not have baby Beets, use the big ones and chop them into cubes after boiling)

Whisk together the ingredients for the Vinaigrette in a mixing bowl. Adjust the sugar or pepper/salt if required.

Add the boiled beets.

Mix nicely for all the beets to coat.

Keep covered at room temperature for ~ 1 hour.

Serve as a side dish or add to salads or wraps.

These Pickled beets recipes are being sent just in time for Blog Bites #6 @One Hot Stove

August 25, 2010 at 2:31 pm 7 comments

Veg Soup for the Soul

This is one of my favourite soups. Simple and Easy to make…Simply delicious.
 
vegsoup
 
No specific measurements, just add your favourite veggies                                 

I have used :  

Green Beans (handful) ends trimmed,
1 Beetroot  peeled
1 Small cabbage
2 Small onions
2 Small Tomatoes
8-10 Stalks+leaves Spinach
1/2 Small fresh Bottlegourd peeled
(You may add Carrot, Cauliflower etc)
 
Chop the veggies roughly. Steam/Pressure cook till the veggies are just cooked.( Don’t overcook)
Run for a few minutes in the blender till smooth. Strain or don’t strain through a sieve(I haven’t).
Add 1tsp butter to a pan. Add some part of the pulp to it.(Refrigerate the leftover pulp to be used later)
Add sufficient water to make a soupy consistency(to your liking). Add salt, little sugar and freshly ground black pepper powder. Bring it to a boil. Serve piping hot.

August 6, 2009 at 5:37 pm Leave a comment

Nutri-Sandwich

I love sandwiches for breakfast -They are very quick to make, you can sandwich almost anything between two slices of bread (sometimes even leftover curries), and very easy to carry. Usually I have my breakfast on my way to work so I usually end up making sandwiches for breakfast.

This is a spicy but healthy Sandwich.I make it quite often especially,when I am in a hurry with the available veggies.

I am sending my Nutri-Sandwich all the way to Newfoundland & Labrador for Trupti’s WBB#12 –Spice it Up. 

nutrisandwich.jpg

         Nutri-Sandwich for Trupti’s WBB#12 -Spice it Up

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Nutri-Sandwich recipe

Makes- 2 sandwiches

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Ingredients: 

4 slices spiced Multigrain Bread 

multigrainbread.jpg

        Spiced Multigrain bread from our local Bakery

2 tbsp Paneer grated or mashed nicely

¼ cup carrot peeled and grated

¼ cup Beetroot peeled and grated

¼ cup Moong sprouts parboiled

¼ tsp Pavbhaji Masala

A pinch of red chilli powder

A pinch of pepper powder

¼ tsp cumene seeds

Hot and sweet -Tomato Ketchup

Butter

Cheese

Salt to taste 

Heat a little butter in a pan and add the cumene seeds. Add the carrots and bettroot . Add salt, stir and cook covered for a few minutes.Don’t overcook the vegetables. Sprinkle pepper powder and mix nicely. Add the moong sprouts and mix well.

Take the mashed paneer in a bowl.Add a pinch of chilli powder, the pavbhaji Masala and little salt. 

Coat the bread slices with butter. 

Spread the mashed panner on one of the bread slices.

Add the vegetables and spread nicely.

Top with Tomato Ketchup and Grated Cheese.

Cover with another slice of bread.

Grill for 3-4 minutes and serve hot. 

June 20, 2007 at 4:21 pm 6 comments

All things Beet

Previously I would buy only the Beet-root without the greens. After seeing Asha’s Dal saag recipe, I was inspired to buy Beet greens along with the Beetroot. Thanks Asha for the inspiration.

beetgreens.jpg

I have made my own version of the dal.I have used the Beet greens along with three types of dals; Chana Dal, Mung Dal and Toovar dal to make this very healthy and delicious Beet greens dal. 

I used some of the leaves to make paratha for my little one J 

The pink-red stems of the Beet greens were looking so fresh and lovely that I didn’t have a heart to throw them away, which I later realized was a very wise decision! I made a delicious and refreshing Raita with them, which complimented the Dal-Rice combination.

I made Beetroot Kanji with the Root.

After making the Dal and Raita, I had a sense of satisfaction –that of utilizing most of the parts of the Beet, not wasting much (except the beetroot peels). Jbeetgreensdal-and-stemraita.jpg

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Beet greens Dal recipe

Servings :4-5 _____________________________________________________ 

Ingredients: 

1 ½ cup chopped Beet greens

 ½ cup Chana Dal

½ cup Moong da

l½ cup Toovar Dal

1 onion chopped

4-5 green chillies chopped

5-6 garlic cloves peeled and finely chopped

½ tsp cumene seeds ½ tsp mustard seeds¼ tsp turmeric powder

2 tsp oil 

Wash the dals , add water, a pinch of turmeric powder and few drops of oil. This helps to cook the dals faster. Pressure cook till well done. Boil about 1 cup water in a vessel, add the beet greens and cook on a low flame till the greens are soft and well cooked.Add the cooked dals to these greens. Add salt and mix nicely.Heat oil in another pan. Add the cumene seeds, mustard seeds, garlic and chopped onion and fry nicely till the onion turns golden brown. Add the green chillies.To this add the Beet greens-dal mixture and cook for a few seconds more.

Serve hot with rice. 

beetgreensdal.jpg

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Beet stem raita recipe

Servings :about 2-3 __________________________________________________________ 

Wash the Beet stems thoroughly (I had about7-8 young stems). Peel the thin skin from the stems. Steam the stems. (I put it in the pressure cooker along with the rice and the dals)Cool and chop the stems. Add about ½ cup Curd/yoghurt to this, salt as per taste and about ¼  tsp sugar and mix nicely.In a small pan heat 2 tsp oil, add ½ tsp cumene seeds, ½ tsp mustard seeds, 2-3 chopped green chillies. Add this tadka to the yoghurt raita. Mix nicely and chill.Serve with roti or dal-rice or have it as it is.

beetstemraita.jpg

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And that’s my little one’s paratha made with Beet greens!

beetgreensparatha.jpg

May 22, 2007 at 12:13 pm 9 comments

Beetroot Kofta curry

The basic idea for Beetroot Kofta curry is from the magazine ‘Cooking and More’ by Tarla Dalal. I have adapted the recipe to suit our taste.

beetrootkoftacurry.jpg

As I said earlier in one of my posts Beetroot Cabbage curry, Beetroot is one of my favourite veggies and you will rarely find the absence of this vegetable in my fridge.I have slightly altered the masalas for the Beetroot koftas. The gravy/curry in the original recipe was a sweetish Makhani type of gravy.I completely changed the recipe to make a spicy Misal type of gravy.

Beetroot lends a lovely pinkish-red hue to the koftas and the spicy curry is just perfect to sensitize your taste buds.

For the Beetroot Koftas you need:

kofta.jpg

1 Beetroot washed,peeled and grated

2 Carrots washed,peeled and grated

1 Potato boiled and grated

2 tbsp besan (gram flour)

1tsp ginger paste/grated ginger

1 tsp green chili paste

½ tsp cumene powder

½ tsp coriander powder

½ tsp dry mango powder (amchur)

Salt to taste

Oil for deep frying

For the curry you need:

curry.jpg 

2 onions sliced

1 tomato blanched and pureed

½ tsp Kanda- Lasun masala (Onion Garlic masala)

1-2 sprigs fresh green coriander leaves (optional)

½ tsp Red chilli powder

½ tsp cumene seeds

For Garnishing

Fresh Coriander leaves

Lime juice 

Mix all the ingredients for the Kofta. Make small balls of this mixture and deep fry in oil. Drain excess oil from the koftas by keeping them on a tissue paper. Keep aside the crisp and lovely pinkish-red colored koftas. 

Take 1 tsp oil in a pan and add the sliced onion to it and fry nicely till they turn golden brown. Add the coriander leaves and the Kanda lasun masal.(You can add any masala of your choice-garam masala, kala masala etc) Fry 1 minute and remove from heat. Cool this mixture and blend it to a fine paste. 

Heat 2tsp oil in a pan and add this onion paste to it. Cook for 4-5 minutes till the paste turns to a golden red color stirring continuously so that it does not burn.Add the red chili powder. Add the tomato puree and fry till oil starts leaving the sides of the mixture.Add water to the desired consistency. Add salt as per taste. Let this curry boil nicely and then switch off the gas.  Just before serving add the crisp Beetroot Koftas to the hot spicy gravy and garnish with coriander leaves and lime juice.

February 22, 2007 at 2:14 pm 3 comments

From the Salad Bar

      Winter is almost here and the temperature is gradually dropping down. I love this season since we get a variety of very fresh vegetables and fruits here. Veggies like carrot sport their actual pink -red color, instead of the orange-red color found during the rest of the year.Preserving fruits and veggies is also easier during this season. I stock on veggies and fruits for the whole week in this season without bothering about them rotting.

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These are few simple salad recipes I usually make. These are some contemporary mix-n-match type of salads, made with the available ingredients, not the typical Koshimbir or Raita type salads usually cooked in Indian households. They can be eaten by themselves without any accompaniments as a light lunch or dinner. I enjoy making and eating salads with the variety of colourful veggies and fruits available now. Most of the days I carry them for lunch. Relatively easy to make, Salads provide a lot of scope for innovation and imagination. Right from the ingredients, dressing to the presentation there is a lot of room to showcase your culinary talent.

These Salads are nutritional powerhouses – low on calories and high on nutrients. A few simple things to remember while making salads:Wash the veggies / fruits thoroughly before peeling/cutting/shredding them. Do not wash after peeling or cutting. Go easy with the dressing. Savor the natural taste of the veggies.

Veggie Salad

½  cup Moong bean Sprouts

½ cup peeled and grated carrots

½ cup cucumbers peeled and diced ½ cup tomatoes chopped¼ cup green bell pepper finely chopped

1 tbsp fresh green coriander finely chopped

For the dressing

2 tsp lime juice

½ tsp black/white pepper powder

Black salt or Plain salt as per taste.

Mix all the ingredients together. Just before serving add the lime juice and salt. If the weather is warm you can chill the salad for ½ an hour or eat it straight away.

Quantities for the veggies can vary as per availability and choice.

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Fruity-Corn Salad

¼ cup sweet corn kernels

¼ cup beetroot grated 

¼ cup fresh pomegranate seeds

¼ cup fresh Pineapple chopped

½ cup peeled and grated carrots

½ cup cucumbers peeled and diced

½ cup tomatoes chopped (optional)

¼ cup green bell pepper finely chopped

2 tbsp yellow split moong dal soaked in water for 1 hr

3-4 lettuce leaves torn into pieces1 tbsp fresh green coriander finely chopped

For the dressing

2 tsp Mosambi (Sweet lime)/ Orange juice

½ tsp black/white pepper powder

Salt as per taste 

Toss all the ingredients in a large bowl. Just before serving add the Sweet lime juice or orange juice and salt.

s3.jpg

High Protein Salad

¼ cup sweet corn kernels

¼ cup fresh pomegranate seeds

½ cup Moong bean Sprouts

2-3 Salad leaves torn into pieces

½ onion cut into thin slices

2-3 lettuce leaves torn into pieces

4-5 seedless Dates chopped

For the dressing

Salt as per taste

1tsp Chaat masala 

Toss all the ingredients in a large bowl. Just before serving add the Chaat masala and adjust the salt. Remember that Chaat masala too has some amount of salt so adjust accordingly.  

 s4.jpg

Crunchy Pepper Salad

1 Red bell pepper chopped

1 yellow pepper chopped

1 green pepper chopped

2 cucumbers peeled and diced

For the dressing

Salt as per taste

1tsp Chaat masala

2 tsp lime juice 

Toss all the ingredients in a large bowl. Just before serving add the lime juice, Chaat masala and adjust the salt. 

All the above salad ingredients can be mixed and matched as per your tatse!

Enjoy these light and healthy salads! If you have any more ideas for quick and easy salads I would appreciate if you can share them here.

December 7, 2006 at 10:00 am 6 comments


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