Tag Archives: Beetroot

Pickled Beetroot

17 Mar

beetroot_lemon_juice

Beetroot are pickled just like carrots are. Like carrots, beetroot is cut into strips or chips and soaked in lemon juice till they mature. Green chiles can also be added for spice. Pickled beetroot are generally eaten with rice mixed with some sort of dal / dhal or just with yogurt rice.
Makes: around 1 1/2 Cups of Pickled Beetroot

Ingredients:

Beetroot 1 Large
Lemons 2
Green Chiles 2 – 4
Salt to taste

Method of preparation:

Peel, remove ends, wash and pat dry the beetroot.
Halve and chop the beetroot into 2 inch long strips.
Remove stems, wash and pat dry the green chiles.
Slit the green chiles and keep aside.

Halve the lemons.
Squeeze all the juice out of the lemons into a glass or ceramic jar.
Add enough salt to the lemon juice and stir to dissolve.

Now stir in chopped beetroot and green chiles.
Cover and let the beetroot sit for a day or two to mature.
Serve pickled beetroot as an accompaniment to dal rice, yogurt rice etc..
Notes: Make sure to choose tender green chiles for milder spice level.

Suggestions: Make sure the jar is clean and dry for pickle to last longer.
Variations: Here are the pickled variations with carrots, baby ginger and green chiles. Chop the beetroot into thick circles if you wish.
Other Names: Beetroot in Lemon Juice, Pickled Beetroot.

Beetroot Carrot Halwa

13 Mar

beetroot_carrot_halwa
Beetroot Carrot Halwa.

Beetroot carrot halwa is prepared by pressure cooking beetroot and carrot in milk till they are soft. The beetroot and carrot mixture is then cooked in sugar till the sugar caramelizes and the mixture comes together. Sliced almonds give the halwa a good crunch while cardamom powder gives it a sweet flavor.
Makes: around 1 1/2 Cups of Beetroot Carrot Halwa.

Ingredients:

Carrots 2 – 3
Beetroot 1 Small
Milk 2 Cups
Sugar 1 Cup
Cardamom Powder a big Pinch
Almonds 6
Ghee 1/2 tsp

Method of preparation:

Peel, remove ends, wash and roughly chop the carrots and beetroot.
Alternatively, grate both the beetroot and carrot (around 2 cups).
Soak almonds in few tablespoons of hot water for sometime
Peel the skin off of almonds and thinly slice them.

Pressure cook both beetroot and carrot with milk for 3 whistles.
Grind the cooked beetroot and carrot in case you chopped them.
Else, lightly mash the beetroot and carrot.

Heat a pan on medium heat, add ghee and cooked beetroot and carrot mixture.
Fry till most of the moisture is evaporated (almost dry).
Stir in sugar and cardamom powder.
Let the mixture cook for around 10 minutes for sugar to caramelize and mixture comes together.
Stir in chopped almonds and remove from heat.
Serve beetroot carrot halwa hot or cold.
Notes: Make sure not to overcook carrot and beetroot.

Suggestions: If the sugar is not caramelized well, put the halwa back on heat and cook till the mixture comes together. Add more sugar for much sweeter version of the halwa.
Variations: You can also cook the beetroot and carrot in a sauce pan by adding enough milk. You can also add fried cashews and raisins to the halwa.
Other Names: Beetroot Carrot Halwa.

Beetroot Curry with Moong Dal

8 Mar

beetroot_pesara_pappu
Beetroot Pesarapappu Kura.

Beetroot is paired with moong dal just like carrots are. Beetroot is chopped up and cooked in tempered oil along with soaked moong dal for this curry. Moong dal can also be boiled till translucent before adding to the beetroot which accounts for a much softer version.
Makes: around 2 Servings of Beetroot Curry with Moong Dal.

Ingredients:

Beetroot 1 Large
Moong Dal 2 tbsps
Green Chiles 2
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Red Chiles 2
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Peel, remove ends and wash the beetroot.
Chop up the beetroot into small cubes.
Remove stems, wash and slice the green chiles.
Soak moong dal in water for 20 – 30 minutes and then strain the moong dal.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, beetroot pieces and salt.
Cook covered on low flame for around 10 minutes or until beetroot turns soft but not mushy.
Add a splash of water if the beetroot tends to stick to bottom of the pan.

Uncover, add moong dal and cook covered for couple more minutes.
Serve beetroot curry with moong dal over plain steamed rice or wrapped in a roti.
Notes: Make sure beetroot is cooked properly.

Suggestions: If the beetroot or moong dal is not cooked properly, add a splash of water and cook covered on low flame till done.
Variations: You can also add a tbsp of shredded coconut if you wish.
Other Names: Beetroot Curry with Moong Dal, Beetroot Pesarapappu Kura.

Beetroot Rice

15 Dec

beetroot_pulao
Beetroot Pilaf.

Beetroot pilaf is a simple, subtle but colorful pilaf prepared with grated beetroot. Oil is tempered with couple of whole garam masala. Then grated beetroot is added and cooked along with soaked basmati rice till done. The beetroot pilaf has a hint of heat that comes from adding the garam masala during the last minute.
Makes: around 2 Servings of Beetroot Pulao.

Ingredients:

Beetroot 1 Medium
Green Peas 1/2 Cup
Basmati Rice 1 Cup
Onion 1
Red Chilli Powder 1/2 tsp
Green Chiles 2 – 3
Ginger 1 inch Piece
Garlic 2 cloves
Cumin Seeds 1/4 tsp
Caraway Seeds 1/2 tsp
Cardamom 1
Cinnamon 1 inch Long Stick
Bay Leaf 1
Garam Masala 1/2 tsp
Cilantro few Sprigs
Lemon Juice 1 tsp (optional)
Salt to taste
Oil 1 tbsp

Method of preparation:

Wash basmati rice under water and soak the rice in enough water for around half an hour.
Strain the rice and keep aside.
Wash, peel, remove ends and grate the beetroot.
Remove stems, wash and slice the green chiles.
Peel, remove ends, halve and thinly slice the onion.
Peel and mince the ginger and garlic cloves.
Wash, remove hard stems and finely chop cilantro.

Heat oil in a pan, add cumin seeds, caraway seeds, cardamom, cinnamon and bay leaf.
Fry for few seconds or until cumin seeds change color.
Add sliced onion and fry till onion turns translucent.
Stir in ginger, garlic and green chiles.
Fry for few seconds, add grated beetroot, red chilli powder and salt.
Cook covered on low flame till beetroot is cooked a little.
Now add green peas, basmati rice and 1 3/4 Cups of water.
Cook covered until all the water has been absorbed by the rice.
Uncover, stir in garam masala, lemon juice and cilantro.
Cover and give it a standing time of 3 – 5 minutes.
Fluff up the beetroot pulao and serve with raita of your choice.
Notes: Make sure not to add too much water to cook the basmati rice.

Suggestions:If the rice is not cooked well, add few splashes of water and cook covered on low flame till done.
Variations:You can also add a small piece of mace to the tempering. Chopped mixed vegetables (carrots, cauliflower, green beans, potato etc) can also be added before adding the grated beetroot.
Other Names: Beetroot Pilaf, Beetroot Pulao, Beetroot Pulav, Beetroot Rice.

Beetroot Salad

21 Nov

beetroot_koshumbir
Beetroot Koshumbir.

Koshimbir is a Maharashtrian salad made of raw vegetables sometimes grated. Here, beetroot is grated on the fine side of the grater. Grated beetroot is mixed with grated coconut, crushed roasted peanuts and cilantro. It is then tempered with mustard seeds, green chiles and curry leaves. Finally lemon juice is mixed with the beet salad and served.
Makes: around 3 Servings of Beetroot Salad.

Ingredients:

Beetroot 1 Small
Grated Fresh Coconut 2 tbsps
Roasted Peanuts 2 tsps
Green Chiles 1 – 2
Cilantro few Sprigs
Mustard Seeds 1/2 tsp
Curry Leaves 6
Lemon Juice 1 tsp
Oil 1 tsp
Salt to taste

Method of preparation:

Crush the roasted peanuts into small bits.
Remove stems, wash and finely chop the green chiles.
Clean, wash, remove hard stems and finely chop cilantro.
Wash, peel and grate the beetroot on the thinner side of the grater.
Alternatively, chop up the beetroot and grate using a food processor.

In a mixing bowl, mix together grated beetroot, coconut, crushed peanuts, cilantro and salt.
Heat oil in a small pan, add mustard seeds, curry leaves and green chiles.
When mustard seeds almost stop spluttering, remove from heat.
Add the tempering tot he mixing bowl.
Stir in lemon juice and mix well.
Serve beetroot koshumbir as a side dish to rice or as a salad.
Notes:Make sure to combine all the ingredients during the last minute ie just before serving.

Suggestions: If beetroot is too raw for you, cook the grated beetroot for couple of seconds until it cooks a little.
Variations:Grated carrot can also be added if you wish. Finely chopped onion and tomato can also be added to the salad.
Other Names: Beetroot Salad, Beetroot Koshimbir, Grated Beet Salad.