Beetroot Rava Laddu / Kesari /Foodshala Season -8

I have partcipated in Foodshala – 13.9.19 / in that try one of the recipe Beetroot kesari

Beetroot Rava Laddu / Kesari  /

Foodshala Season -8

I kept complete meal

#Mutton potato salna

#veggie mango dalcha

mutton chops

soft chappathi with #Rainbowmilk

#Beetrootravakesari

(bahara khana I prepared but i removed when served) 

Beetroot Rava Kesari

There is no artificial colour, real colour from this kesari

 Ingredients

Rava / semolina   = 100

 Sugar –  50 gram

 Sweetened condensed milk – 2 tbspn

 Ghee – 2 tbspn

 Cashew nut, Badam/Almond – 50  crushed and roasted into ghee

 Grated beetroot – 1/4 cup

 Ghee  – 2 tbspn

 Butter – 1 tbsp

 Hot water – 200ml

 Salt – ¼ pinch

 Pistachio  - few

 Method

 For beetroot rava laddo/kesari

In a pan roast the nuts in ghee and keep separate

In the Same pan add butter cook grated beetroot for 5 minutes add   rava (semolina) to it and  roast over medium heat, slightly brown

Meanwhile in another pan, bring water to boil and add pinch of salt.

Reduce the heat and pour the boiling water in to the roasted semolina and stir continuously for 5 to 7 min .Add the sugar and stir for 3 minutes. Add sweetened condensed milk stir it well without any lumps.

Finally add the crushed badam, cashew. Transfer it to a serving plate.

Let it   cool and make it into  desired shapes.

By

Jaleelakamal

Food Blogger

How to make perfect Beetroot Halwa - Jaleela''s cookery Video

.

#Kidsfriendlyrecipe#Traditional Recepes,Eidspecialhalwa

How to prepare perfect beetroot Halwa

பீட்ரூட் ஹல்வா

 

தேவையான பொருட்கள்

 

Beetroot - 1/2 kg

sugar - 200 gram

sweetened Condensed  Milk - 90 ml

cardamom - 2 nos

cardamom powder - 1/2 tspn

Mixed Nuts - 75 gam

cashew nut - 25 gram

raisins - 10 nos

salt - pinch

ghee - 3 tpsn

butter - 2 tspn

பீட்ரூட் - ஒரு கிலோ
சர்க்கரை - 400 கிராம்
மில்க் மெயிட் - 200 கிராம்
பால் - 200 மில்லி
ஏலம் – முன்று
கிஸ்மிஸ் பழம் – கருப்பு (அ) மஞ்சள்
பாதம் - 50 கிராம் (பொடிக்க)
முந்திரி - 50 கிராம்
(பாதம் - 25 கிராம்
பிஸ்தா - 25 கிராம்
அக்ரூட் - 25 கிராம்)
உப்பு - ஒரு சிட்டிக்கை

Red Spinach Beet Spring Roll

Red Spinach Beet Spring Roll - Iron


Preparation time : 25 minutes
cooking time : 30 min

Spring rolls are a large variety of filled, rolled appetizers, it’s Chinese and Vietnams popular starter recipe. Beetroot is a Cancer Cure Veggie and it's cures constipation problem, intake of beetroot it will increase your hemoglobin level.
I always prepared homemade spring roll for packing my son’s lunch box.

Ingredients

Red Spinach – ½ Chopped

Beetroot – ½ cup grated

Sping onion – ½ cup hopped

Carrot – ½ cup grated

White pepper pwd – ½ tspn

Black pepper pwd- ¼ tspn

Salt – to taste or ( ½ tspn)

Sweet soy sauce -  1 tspn

Chilli tomato ketcup – 1 tpsn

Lemon juice – ½ tpsn

Garlic butter – 1tpsn

Olive oil – 1 tspn

For the dough

Maida (Plain Flour) –  1 cup

Ghee– 1 tspn

Sugar– ½ tspn

Salt– ½

Water – ½ cup (required qty)

Oil – for frying

Heat a non stick pan add olive oil and garlic butter  

Add spring onion, red spinach, beetroot, carrot one by one stir well and cook for 5 minutes.

Add sweet soy sauce, , white pepper,black pepper pwd,lemon juice, chilli tomato ketchup, salt mix well and cook for 3 minutes remove from the heat and cool.

In another wide bowl, mix the Maida , sugar, ghee and salt.

Prepare a soft dough with those ingredients.

Make small lemon size balls and roll it in atta , as needed.

Make a the balls in to a flat Small rotis ( like puris) .

Place the flattened dough Keep 1 heaped teaspoon

Spread the prepared filling. Close two sides and roll it like cylinder shape.

It’s not closed properly seal it with maida paste.

 Heat oil in pan keep the fire in Medium flame deep fry the all Spring Rolls. Cut into bite size pieces.

Serve it hot with ketchup or any chutney..

 It is a great Party Starter/ breakfast/dinner/and lunch box food for Kids and adults too.

This is my entry for  #livogenironchef the Iron Chef contest on IndiBlogger. 

Beetroot Mixed Herbs Smoothie

Beetroot mixherbs smoothie
/raw vegan Diet, Detox drink, detox diet, weight loss recipes

Ingredients

Palak, mint,coriander leaves  - 3/4 cup
small piece - guva
beet root - 1 tbspn
carrot - 1 tbspn
yellow pumpkin - 1 tbspn
grated ginger - - 1/2 tspn
gooseberry - 1 no
lemon juice - 1 tspn
Salt to taste

Method

Wash green and  soak in a hot water.
in a blender or mixer add all above ingredients and soaked greens with 1/2 cup of water except lemon juice blend well.
transfer to a glass add lemon juice and enjoy .

This detox drink will clean our kidney and liver.

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Flax seed beet Fish Cutlet

Flax seed beetroot Fish Cutlet

Beetroot is a Cancer Cure Veggie and it's cures constipation problem, intake of beetroot it will increase your hemoglobin level. very good for pregnant ladies, it is also cure problems like itching and kidney stone.Normally all are using boiled potato instead we can add beetroot and carrot , it taste very different 

1. Flaxseeds (also called linseeds) are a rich source of micronutrients, dietary fiber, manganese, vitamin B1, and the essential fatty acid alpha-linolenic acid, also known as ALA or omega-3. The seeds come fromflax, one of the oldest fiber crops in the world - known to have been cultivated in ancient Egypt and China.

Ingredients

Marinate and cook

Bone less fish ( King Fish) – ½ cup

ginger Garlic paste – ½ tspn

salt – ¼ tspn

pepper pwd – ¼ tspn

 (Mix all the below ingredients with cooked fish)

grated beetroot – 2 nos

boiled potato – 1 no (big) 150 gram

boiled carrot – 2 inch size

chopped onion – 1 nos

chopped green chilli – 1 nos

garam masala wd – ½ tspn

pepper pwd – ½ tspn

coriander leaves – handfull of

bread crumps – 1 tbspn

flax seed powder – ¼ cup

for  coating

crumps pwd – requieed qty ( ¾ cup)

corn flour pwd – 1 tbspn

for dipping

egg – 1 no

Method

1. Clean and wash the fish , add pepper pwd, gg paste, and salt mix well and for 10 minutes.
2. cook it well and keep it aside .
3. In a bowl add , cooked fish, grated beetroot, boiled potato, boiled carrot mash and mix well .
4.  Add chopped onions, green chillis, salt, pepper pwd, garam masala pwd, bread crumps, flax seed pwd mix well and make equal size, playable ball.
   
5. In a bowl beat the egg until it turns in to fluffy texture.
6. In a plate mix corn flour and bread crumps. 
7. Now dip the prepared cutlet balls, dip it in the beaten egg and coat well with bread cramps and corn flour mix, press it lightly and arrange  it  in a plate.
   
    
8. Keep it in the fridge for 1 hour and In a tawa add oil  and shallow fry all the cutlets.
   
9. Healthy Flax seed Beet Cutlet is now ready to serve with mint chutney or ketchup.

Note: (We can store this in a freezer, and when required, defrost it and fry either deep fry or shallow fry.)

Instead of Beetroot you can add any vegetables of your choice.

தமிழில் பார்க்க இங்கே சென்று பார்க்கவும் . பீட்ரூட் ஆளிவிதை மீன் கட்லெட்

Giveaway Event @ Full Scoops - First Blog Anniversary 

Beetroot Biriyani (Pressure Cooker Method)

Serves - 3 person

Preparation time: 15 minutes

Cooking time : 15 minutes 

Beetroot Biriyani (Pressure Cooker Method)

Beetroot  Biriyani is a colourful healthy dish  for kids Lunch box.It enhances hemoglobin who are anemic. 

Chut phut one pot meal  It is very healthy meal, especially for pregnant women.

Ingredients

1. Beetroot – 2 Medium size
2. Onion – 2
3. Tomato – 2
4. Green chilli – 1
5. Red chilli powder – 1//2 tspn
6. Curd – 1 tspn
7. Coriander leaves and mint leaves – few
8. Bay leaves – 2 pcs
9. Cinnamon  , clove,cardamom – each – 1 pc
10. Ginger garlic paste  - 1 ½ tspn
11. Salt – to taste ( 1 tspn)
12. Oil – 5 tspn
13. Ghee – 1 tspn
14. Lemon juice  - ½ tspn
15. Boiled - Egg - 2 nos

Method

1. Soak rice for 10 minutes. Peel and wash the beetroot and cut into small cubes.
2. Cut the onion and tomato lengthwise. Heat oil in a cooker add bay leaves, cinnamon , cardamom, clove when they y start crackle add onion sauté till it  turns pink, add ginger garlic paste and sauté till it’s raw smell goes away, Now add coriander, mint leaves stir it  for 2 minutes and  add tomato and green chilli cook it for about  2 minutes under low flame.
3. Now add beetroot, chilli powder, salt, curd and cook about – 2 minutes .
4. Add water 1: 1 ½  ratio and allow to boil then add soaked rice again boil about 5 minutes now add lemon juice + ghee and close with cooker lid and leave  for 2 whistles.
5. When the pressure completely releases out of the cooker, mix well with fork and transfer it  in to a serving bowl and garnish with coriander leaves and boiled egg serve it with Raita

பீட்ரூட் பிரியாணி  - Tamil version

Pressure cooker - beetroot biriyani 

 

Beetroot Semiya

Preparation time: 10 min

cooking time: 15 min

Serves - 3

Beetroot Semiya

Semiya – 250 gram

Water – 400 ml

Onion – 1 no

Ginger garlic paste – 1 tspn

Coriander leaves – few

Tomato – 1 nos

Curd – 1 tspn

Red chilli pwd – ¾ tspn

Green chilli -1 chopped

Beetroot – 1 no (75 gram)

Beans, peas – 50 gram

Oil – 1 tbspn

Ghee  - ½ tpsn

Cinnamon – 1 inch size

Roast semiya with ghee.
In a wide pan add oil and heat, add cinnamon when it starts to crackle,add chopped onion till it gets pink, add ginger garlic paste and stir it for 2 minutes continuously .when raw smell goes,add chopped tomato, curd, chilli powder,salt. Chopped beetroot, peas and beans, green chilli toss well and keep the flame in medium heat and cook for 5 minutes. Add water 1: 1 ½ (400 ml ) and boil it.add roasted semiya and cook 5 minutes. Switch off the stove and leave in dum for 2 minutes add serve with side-dishes like pickle or any chutney variety-

Linking to merry tummycookwith red and giveaway and eat vegetable and stay healthy @ samaiyaldiary

Beetroot Peanut Raita
Beetroot salad
Red Cocktail cooler
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