Beetroot Rice

Beets are an excellent source of the vitamin B, folate, manganese, potassium, dietary fiber, vitamin C, magnesium, iron, copper and phosphorus. Beets sweet taste reflects their high sugar content, which makes beets an important source for the production of refined sugar. Raw beet roots have a crunchy texture that turns soft and buttery when they are cooked.

Ingredients:

1 small beetroot (peeled and diced)
1.5 cups basmati rice
1 cup coconut milk
1.25 cups water
1 tablespoon olive oil
1 bay leaf
3 cloves
1 inch cinnamon
2 cardamam
1/4 tsp cumin seeds
1/2 small onion (chopped)
2 garlic cloves (minced)
1 tsp grated ginger
1-2 green chilly (serrano)
6 curry leaves
1/4 tsp turmeric powder
Salt to taste

Method:

1. Heat oil in a vessel, add the whole spices (bay leaf, cinnamon, cloves, cardamam, cumin seeds) and curry leaves. After few seconds, add the onions, ginger, garlic and green chilly, saute them until the onions are transparent.

2. Add the diced beets and turmeric powder, saute for sometime. Pour the water and coconut milk. Season with salt. Wash and add the rice, stir it. After it comes to a boil, reduce the flame, cover and cook until the rice is done. If you are using pressure cooker, cook it for 3 whistles. Garnish with coriander leaves.

Beetroot rice is my entry for the event "CFK-Rice" hosted by Trupti, initiated by Sharmi.

Beetroot Rice

Chocolate Pudding

Pudding is a sweet milk-based dessert similar in consistency to egg-based custards. Chocolate pudding is usually made with milk and sugar, flavored with chocolate and vanilla and thickened with a starch such as flour or cornstarch. This rich and creamy dessert is typically served chilled.

Ingredients:

1/4 cup chopped cashews
1/4 cup cocoa
1/3 cup sugar
1/4 cup cornstarch
2 2/3 cup milk
1 tsp vanilla essence

Method:

Combine the dry ingredients (cocoa, sugar and cornstarch) and add milk. Heat to boiling and cook only till thickened, stirring constantly. Remove from heat and add the vanilla extract. Cover and let cool. Sprinkle chopped cashews on top before serving.

Chocolate pudding is my contribution to the events "For the Love of Chocolate" and "Lets go nuts" hosted by Poornima.

Chocolate Pudding

Radish, Peas and Bell Peppers Sauteed in Olive oil

Radish is the root of a plant related closely to mustard. Radishes are rich in ascorbic acid, folic acid, and potassium. They are a good source of vitamin B6, riboflavin, magnesium, copper, and calcium. It’s generally used as a garnish or salad ingredient because of its mild-to-peppery flavor and unique red and white coloration. This is a simple dish and i included peas and bell peppers to make it vibrant.

Ingredients:

1/2 tablespoon extra virgin olive oil
1 bunch red raddish
1/4 yellow bell pepper
1/4 red bell pepper
1/2 cup peas
1/2 jalapeno (green chilly)
1/2 small onion
1 tsp grated ginger
2 garlic cloves-minced
1/4 tsp turmeric powder

1/2 tsp red chilly powder
Salt to taste
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp urad dal- split and skinned black gram (optional)
6 curry leaves
Coriander leaves for garnish


Method:

1. Wash and chop the veggies. Heat oil in a wide skillet, add the mustard seeds, cumin seeds, urad dal and curry leaves. When the mustard pops up, add the onions, jalapeno, ginger and garlic. Saute till the onions are transparent.

2. Add the chopped bell peppers, raddish and peas. Season with salt, turmeric and chilly powder. Saute for abt. 5 mins. and pour 1/4 cup of water, cover and cook till the veggies are soft. Garnish with coriander leaves.

This is my contribution to the events:

1. 'AFAM-Olives' hosted by Priya, initiated by Maheswari.

2. 'FIC- Red & Green' hosted by Neha, initiated by Harini.

3. 'WYF- Side dish' hosted by Easy Crafts.

4. '15 Minute Cooking' hosted by Mahimaa.

Raddish, Peas and Bell peppers Sauteed in Olive oil

Aloo Paratha (Potato Flatbread)

Paratha is a kind of flatbread and staple breakfast in North India. It is made plain or with different kinds of filling. When the filling is made with potatoes, it is called aloo paratha.

Ingredients:

2 cups white flour (maida)

1/2 tsp salt

2 tablespoon oil

Warm water for kneading the dough

Ghee/butter

For the Filling:

3 potatoes medium sized

1 tablespoon oil

1/4 tsp cumin seeds

1/4 tsp turmeric powder

1 tsp chilly powder (adjust to your taste)

1/2 tsp coriander powder

1/4 tsp garam masala

Salt to taste

Method:

1. Mix the flour and salt. Heat oil in a pan, pour the hot oil over the flour. After few seconds, mix and knead the dough with warm water to make a firm dough. Cover and let it sit for 3-4 hrs.

2. Boil the potatoes, peel and mash. Heat oil in a pan and add the cumin seeds. When it changes its color, add the mashed potatoes, salt and spices (turmeric, chilly powder, coriander powder and garam masala). Combine the ingredients and cook for few minutes.

3. Divide the dough and filling into equal sized balls. Flatten the ball using a rolling pin, place the filling in the center. Draw the ends together, pinching them firmly to join. Lighty flour the board and roll out gently into a circle. Do not press too hard on the rolling pin, the filling will break through the dough. In that case, flatten a small piece of dough and place it over the break.

4. Heat a griddle, spread it with oil and place the paratha. Sprinkle ghee or butter on top, flip and cook on the other side. Cook the parathas until it is golden on both the sides. Serve with yogurt, pickle or tomato ketchup.

Aloo Paratha (Potato Flatbread)