Beetroot Kebab
Here is a healthy spin to your regular kebabs. Mix together beetroot and tofu to arrive at these sensational patties.
How to Make Beetroot Kebab
Take a bowl and put the grated beetroot, the tofu followed by garlic, amchoor, chaat masala, rock salt and anardana.Mince with your hands & make round patties and insert the chopped cashews as a filling. Make round kebabs.Coat the patties with crushed oat powder.In a flat pan heat the oil and lightly fry these.Served with a dollop of green chutney.
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Beetroot Pachadi
A South Indian style accompaniment with a generous helping of lovely beetroots, coconut oil herbs and aromatic spices
How to Make Beetroot Pachadi
In a kadhai, mix coconut oil, mustard seeds, curry leaves, shallots, sliced ginger, split green chillies and grated coconut.Now add the grated beetroot.Saute the beetroot and the spices together.Add cumin powder, coriander powder, little salt for taste and little water.Mix them well with the grated beetroot.Add tamarind extract, jaggery, grated coconut and little water.Cover it and let the beetroot cook for 7-10 minutes.Sprinkle some coriander leaves and grated coconut.Simmer for 5 minutes.Add curd, mix well. Cook for 2 minutes.
Beetroot Milkshake
An exciting blend of beetroot, cinnamon and vanilla ice cream. This is a healthy deception to strawberry shake
How to Make Beetroot Milkshake
In a blender puree the beetroot.Add sugar syrup, milk, crushed ice and cinnamon powder. Blend.Add vanilla ice cream and mix.Serve chilled.
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Beetroot Kurma
A quick accompaniment prepared with beetroot, coconut and mild spices. The rich flavours of the recipe will bring alive your mundane, everyday munchies.
How to Make Beetroot Kurma
Peel the beetroot and cut it into small cubes.Pressure cook the chopped beetroot with a pinch of salt for 3 whistles.Grind coconut, chana dal, green chillies to a smooth paste.Heat 1 tablespoon oil in a pan and fry cloves, cardamom and cinnamon.Add chopped onions.Add tomatoes, ginger-garlic paste, salt, red chilly powder, garam masala powder and stir while letting it cook for 2 to 3 minutes.Add the cooked beetroot and coconut paste.Mix well and let it boil for 3-4 minutes.Garnish with coriander leaves and serve hot with chapat