Beetroot Juice / Drink

Beetroot juice is just ideal for this hot summer. It helps to keep your body cool. Our friend Usha 's (Cukkemane)  mother has prepared this juice/drink when we visited them sometime back. Usha has cooked beetroot for preparing salad/slices. Her mother had used the rest of the water for preparing juice. She added some sugar and mixed it nicely with water and served as juice. That was nice.
Here I have cooked the whole beetroot and prepared that into juice.

Lets see some benefits of using Beetroot in our diet.
Beetroot helps to improve blood circulation, good for skin, it helps to prevent cataracts and respiratory problems. They are good for indigestion. They are full of fiber and good for people who suffer from constipation, piles, kidney disorders and gall bladder disorders. It helps to improve blood circulation. They are rich in nutrients, vitamins and minerals. They are rich in Vitamin C, magnesium, iron, copper and phosphorus. They are very low in calories and no cholesterol. Beetroot is full of fiber and it helps in reducing cholesterol. They also help to increase the level of good cholesterol. ( HDL). Beetroot is good for pregnant women. They contain Vitamin B. They are good for liver health. They do contain significant amount of carbohydrates and they help to boost energy.
Remember Beetroot have the highest sugar content of all vegetables.
Lets see the recipe now :

Things Needed :

Beetroot : 1 Medium size
Lemon : 1
Jaggery : 2 to 3 Tablespoons
Chat Masala : A pinch (optional)

Method :

1. Wash and remove the outer layer of beetroot, wash it again and pressure cook for 5 minutes.
2. Remove from the pressure cooker and slice the beetroot into small pieces..

3. Slice them into small piece. Grate or powder jaggery and keep it aside.
4. Grind sliced beetroot pieces with little water. ( You can use beetroot cooked water).
5. Add jaggery and grind for 2 minutes.
5. Remove from the mixi jar to a big bowl.
6. Wash and cut lemon and squeeze out the juice from it. Add it to the ground beetroot.

7. Add required water and mix it nicely.
8. Add a pinch of chat masala just before serving.

Note :

You can also prepare beetroot juice with raw beetroot. Wash beetroot, remove the outer skin and grate it. Grind this grated beetroot with  little water. Remove the content and add required water and jaggery.  Remember cooked beetroot helps to digest easily. Adding sugar/honey instead of jaggery is optional. You can also add a pinch of salt instead of chat masala. Add required water or the juice turns thick and people might not like.
Time : 15 minutes.
Serves : 2 to 3

Beet - Pomegranate Salad

Beet and Pomegranate salad is an easy munching dish, it can be a good snack too. It is very simple to prepare and quick too.
Eating pomegranate helps the blood to to refresh and get strengthen. Beet helps in many ways like increase of red blood cells, helping the anemic to get back to normal etc etc.

I have used fresh beet (raw) and some pomegranate and little chat masala. You can add your own choice of fruits or vegetables and make it more creative.
Lets see some benefits of eating Pomegranate fruits in our diet.
Pomegranate fruit is one of the most nutritious rich fruit. The fruit contain moderate amount of calories and no cholesterol or saturated fat. It is very good source of soluble and insoluble dietary fiber and it helps in the easy digestion. It also helps people who suffer from constipation and bowel movements. Eating pomegranate helps in boosting immunity. It has antioxidant properties and Vitamin C in it. It is also good source Vital B complex groups of vitamins and minerals like calcium, copper, potassium and manganese.
Beetroot, tomatoes, pomegranate are red in colour. It is because of a red pigment in them, called Lycorpene. It gives red colour to the vegetables and it is rich source of antioxidant properties and it takes care of the healthy heart.
As I said earlier this is an easy, simply simple, quick and yummy salad or kosumbari as we say. I have not added any oil to it. You can eat this salad as it is or roll it inside chapatis or just munch it as snack.
Lets see the recipe now:

Things Needed :

Pomegranate : 1
Beetroot : 1
Chat Masala : 1/4 Teaspoon
Coconut : Fresh and grated: 1 Tablespoon

Method :

1. Wash and remove the outer layer of beetroot and grate it.

2. Wash and cut the pomegranate in to halves and collects the seeds from pomegranate and keep it aside.
3. Grate some coconut and keep it aside.

4. Now take a serving bowl, add grated beetroot, pomegranate seeds, chat masala and mix it well.

5. Add grated coconut, mix it well and serve this salald or kosumbari with rice items, chapatis or rotis as one of the side dish. (salad dish).

You can also fill or spread this Pomegranate Salad in the chapati and have Pomegranate Salad Rolls.

Note : 

I have used only beetroot and pomegranate. You can add grated carrots, capsicum etc etc (according to your wish). You can use onions but it does not go well with this salad. You can also add a spoon of olive oil. (I have not added). You can also use honey instead of chat masala and make it sweet salad. Use of coconut is optional.
Time : 15 Minutes.
Servings : 2 to  3.

Beet- Corn Cutlet

Ready to Serve Beet - Corn Cutlet.

Corn - Beet Cutlets are one of the good snack. Corn is available plenty in the market these days. This snack is easy to prepare and healthy too. We can have them for evening snack.
Very little spices are used and very little oil is used for shallow frying. Beet root, carrot and corn is used with bread slices and a bowl of  thick Beaten rice. (Awalakki in Kannada Language). Beaten rice is known as Awal or Poha also. 
Let us see some benefits of having corn and Beetroot in our diet.
Corn is contain carbohydrates, protein and fats. It also has moderate amount of fiber, potassium and Vitamin A and Vitamin B.
Beetroot is help to lower the blood pressure and reduces the bad cholesterol. They contain large amount of soluble fibers and act as powerful anti oxidants. Beetroot is full of minerla silica and it helps the body to use calcium efficiently. Calcium makes up our bones and teeth strong. They contain a lot of Iron and it helps to treat anemia. It also helps to ease the constipation problem and good for brain power.
Here is a recipe of the yummy snack which is very easy to prepare with the ingredients which we already have in our kitchen. Hot and spicy cutlets not only tasteful it is one of the healthy food I can say if  oil usage is less.
No onions or garlic is used in this recipe and the whole family can enjoy having them with chutney or ketch up.
I have prepared 3 varieties of Beet -Corn Cutlets . The dough is the same. I have dipped the dough in Chiroti Rava (Small size Semolina) and prepared a few. As for healthy aspect I just fried the dough on the dosa pan using very little oil like tikky. One more variety is that I have put  the tikky in curd and sprinkled some chat masala. All these 3 varieties are tasty and yummy. Go ahead and prepare Beet-Corn Cutlet and the whole family can enjoy I am sure.

Things needed:

 Beet Root : 3
Carrot : 1
Corn : 1 Cup
Beaten Rice (Awalakki or Poha) : 1 Cup
Green Chilly : 2
Garam Masala : 1/2 Tea spoon
Brown Bread (Wheat bread) : 4 to 6 slices.
Ginger : an inch ( 1 Table spoon)
Jeera : 1 Tea spoon
Oil : 1/2 Cup
Chirote Rava (small size semolina) : 2 to 3 Table spoons.
Cashew nuts : 2 Table spoons. 
Salt : Required :

Method :

1. Wash and remove the outer skin of beetroot and carrot.(scrape out) and ginger. Grate carrot, beet root and ginger and keep it aside.

 

 2. Cut green chilly, coriander leaves and grate ginger. Boil corn cob and remove the corn and keep it aside.

3. Wash  Awalakki, remove the water completely and keep it aside. Powder the bread slices.
 4, Keep a pan on the fire, put  2 tea spoons of oil and heat. Add jeera, fry for 10 seconds. Add cashew nuts and fry for 10 seconds.

 5. Add beet - carrot -ginger gratings and mix it nicely. Fry till they turn soft. (1 to 2 minutes).

6. Add turmeric powder,garam masala and salt. Add Awalakki (poha) and bread powder. Mix it nicely.

7. Add cut coriander leaves and stir for 1 more minute. Put off the  gas and let it cool. Add boiled corn to it and mix it well.

8. Kneed the ready dough nicely and divide into small portion.

9. Now keep a pan on the fire and heat. Put a spoon of oil.
10. Take a small portion of dough give a desired shape to it.
11. Dip in chiroti rava (both sides) and place this cutlet dough on hot tava. Put 1/2 tea spoon of hot oil.
 12. Cook on medium heat. Turn the other side and cook until it turn slightly brown. (not burnt).

 

13.Simply you can try out this way too. ( with out dipping in rava)
Take a portion of Cutlet dough. Give a desired shape. Place it on tava . Add little oil.(sprinkle).

14. Cook on both sides till they turn brown. Place them on serving plate and serve.

 15. Serve with Ketch up or any chutney you prepared.

16. You  can also serve Beet - Corn Cutlet with curd.
17. Place a cutlet on the plate. Put curd and  2 table spoons of boiled corn.
18.Sprinkle chat masala on the top and serve.

Note :

Do not add any water while frying the vegetables. You can use bread crumbs instead of  Rava. You can add more vegetables with beet root. Using more spice and more oil is optional. Using onions and garlic is also optional.I have substituted Awalakki (beaten rice) for potatoes. Dipping the cutlet dough in Rava or bread crumbs will absorb more oil and is not good for health.
Time : 30 to 40 minutes.
Servings : 4 to 5.

Beetroot Sasive

 

 Sasive is nothing but mustard seeds in Kannada language (Karnataka state in India). We Dakshnina Kannada people use sasive in curries, or while preparing chitranna (lemon rice). It is one of the healthy and tasty spice which adds its own taste to the food when we use Mustard. Kai sasive ( Coconut and Mustard) is ground together with green or red chilly according to the taste bud and then added to cooked or uncooked vegetables and then mustard spurt along with Ingh (Asafoetida) and curry leaves is put to make the dish little more tasty. Adding curd or butter milk turns the curry little savoury which is good for health. These kind of Sasive are served at beginning of the servings which helps to digest the food easily. Sasive is prepared using any type of leaves, some cooked vegetables like beans, long beans, brinjal, carrots or beetroot. Here is a recipe of Beetroot Sasive. I have used mustard seeds, little jeera, green chilly and also Bajji chilly fried and added to give a spicy taste.Beetroot Sasive is a side dish which can be prepared quickly and easily.

Lets see some benefits of using beetroot in our daily diet.

Beetroot is gives a boosting stamina and makes the muscles work harder.
Beetroot contain Potassium, Magnesium and Iron.
They are rich source of  Vitamin A, Vitamin C and Vitamin B -6 and folic acid.
Beets also contain carbohydrates, protein and powerful antioxidants and soluble fiber.
They contain powerful antioxidant properties.They reduces the blood pressure and lower the cholesterol and controls the blood sugar level. It is very good for treating anemia.
Here is a recipe of Beetroot Sasive. It can be served as one of the side dish goes very well with plain rice or any masala rice, chapati, poori, roti, akki rotti or any kind of rotis. \

Beetroot Sasive can be prepared  using ONIONS  OR WITH OUT ONIONS . Raw onions are cut and put it on the top.the choice of using or not using onions is left to you. 

Thing  Needed :

Beetroot : 1(medium size)

Curd : 1 Cup

Coconut : 1/2 Cup'

Mustard seeds : 1 Tea spoon

Methi seeds : 1/4 Tea spoon

Bajji Chilly (Pakoda Chilly ) : 2 

Oil : 2 Tea spoons

Curry leaves : 5 to 6 

Coriander leaves : 2 table spoons

Jeera : 1/4 Tea spoons.

Ingh : Asafoetida : a pinch

Red Chilly powder : 1/2 Tea spoon.

Turmeric powder : a pinch.

'Salt : Required 

Method : 

1  Wash and remove the outer skin of Beetroot and grate it and keep it aside.

2 Wash Bajji chilly  (Pakoda chilly ), coriander leaves and cut it into small.

3.Grind coconut, mustard seeds and red chilly together with very little water, remove from the jar and keep the ground mixture aside.

4. Now keep a small pan on the fire and put 1/2 tea spoon of oil. Put mustard seeds, methi and jeera. Let the mustard splutter. Add curry leaves and ingh. Add cut Pakoda chilly and fry nicely.

 5. Add grated beetroot and fry it for 2 to 3 minutes. Add salt and little turmeric powder. Mix it nicely and shift the fried beetroot to a 

 bowl.

6. Add Ground masla to the fried beetroot mixture.

7. Add curd and coriander leaves to the beetroot mixture. Mix it well.

 8. Mix it well and shift the ready Beetroot Sasive to a serving bowl and serve with plain rice or chapatis as one of the side dish.

 

  Note : 

You can add more green chillies if you want the sasive to be spicy. 

You can also add cut onions to a small portion of the sasive ( I did that) 

You can use more oil if you want. (I have not done).

Time : 15 minutes.   
Serves : 2 to 3.