Beetroot Cutlets

Beetroot helps to reduce the blood pressure and reduces the bad cholestrerol.  It contain large amounts of soluble fibres. Beetroot has an amazing quality, has an abundant supply of folic acid which is important for the pregnant mums and unborn babies. It is full of minerals like silica and calcium. It keeps diabetes under check. It is fat free and low in calories. Beetroot contains lots of iron and it treats who are suffering from anaemia. Beetroot prevents the cancer and it is a good remedy for constipation. Beetroot boosts the brain power.
Here is beetroot cutlet recipe, easy and tasty and all age group can enjoy eating beetroot cutlets. You can have them for snack or even for dinner since it contains less oil and more nutrients. You can even keep these cutlets inbetween the bread or buns and have them with vegetables. You also can keep beetroot cutlet in the chapati and prepare yemmy chapati rolls.
Ingredients :
Beetroot :  2 to 3
Potatoes : 2 (Medium sized)
Oats : 2 Table spoons.
Bread slices : 3 to 4
Garam Masala Powder : 1 Tea spoon
Chilly Powder : 1/2 Tea spoon
Jeera : 1/2 Tea spoon
Green chilly : 2
Ginger : 1 Tea spoon (fresh and grated)
Salt : to taste.
Coriander leaves : 3 Table spoons
Samolina ( small size : chiroti rava : 1 Cup

Ready to serve Cutlets

Method :
1. Grate beetroot, ginger and cut coriander leaves and green chilly and keep it aside,
2. Boil potatoes in pressure cooker for 8 to 10 minutes and remove the skin after it is cooled and keep it aside.
3. Roast Oats for 1 to 2 minutes on low flame and keep it aside. Powder the bread and keep it aside.
4. Now take a pan and keep it on the fire and heat. Put jeera and fry for 1 minutes. Add cut green chilly and grated beetroot. Mix it well and cook on low flame till the water disappear. Add garam masala, chilly powder and salt to the mixture. Cook on medium flame. Stir in between.
5. Now add potatoes (smash before adding), oats and powdered bread. Let it cook nicely. Add coriander leaves and mix it well.
6. Now allow the mixture to be little cool.
7. Put rava on a plate. Keep a tava on the fire. Keep the oil at the side of the tava.
8. Now mix the beetroot mixture nicely and divide in to small portions. Take a portion of the dough and give your desired shape.
9. Dip this flat mixture on the rava. (both sides should be dipped). Keep a pan on the fire and put a spoon of oil on the tava and spread.
10 Now keep at least 5 cutlets at time on the tava amd sprinkle oil on the top and cook until both sides turn roasted and crispy. Now remove the cutlets from the tava and serve Hot Cutlets with ketch up or any other chutney your prepared.

11. Repeat the same to cook the rest of the mixture.
Note : Boil Potato nicely till soft but do not over cook, so that the vegetables stick together. You can add any other vegetables like carrots, beans or capsicum, cut into small pieces and cook along with beetroot. You can also use bread crums or rusk powder instead of rava. Rava serves the purpose well. You can also add cashew nuts or ground nuts but the taste differ. You can add onions and garlic  to the beetroot mixture while frying the beetroot.
Time : 40 minutes
Serves :4 to 5

Cutlet mixture after mixing 

Beetroot Mosaru Bajji.

Beetroot Mosaru Bajji is a side dish and can be eaten with Rice, Chapati or Pooris. 

Mosaru means curd bajji is a gravy curry prepared using some vegetables/leaves.
Mosaru bajji is simple raitha with very little spice.
I have used beetroot, curd, green chilly, coriander leaves and some spices.
Let us see some benefits of eating Ingh/Asafoetida in our diet.
Asafoetida is the dried latex( gum) from the tap root of several species of Ferula. ( One of the perennial herb).
Asafoetida has loads of properties like it is an anti inflammatory, anti arthritic, antiviral, antibacterial, antiseptic, anti oxidant, antitoxic and digestive stimulant. Asafoetida helps in reducing the blood pressure and it is good for easy digestion. It is used as medicine for mental disorder and respiratory disorders in Ayurveda. Asafoetia helps to reduce cholesterol levels and helps in improving cholesterol metabolism in our body. It helps in reducing gas, bloating and abdominal pains.
Let us see the recipe now :
Things Needed:
Beetroot : 1 ( Big size).
Curd /Yogurt : 1 Cup
For Seasoning :
Mustard seeds : 1/2 Teaspoon.
Urd Daal: 1/2 Teaspoon.
Oil: 1/2 Teaspoon.
Curry leaves: 5 to 6 leaves.
To Add :
Curd /Yogurt : 1 Cup
Coriander Leaves : 1 Tablespoon.
Green chillies :2
Asafoetida : a pinch.
Salt : as required.

Method:
1.Wash and cook beetroot in a pressure cooker for 6 to 8 minutes. Peel off its skin once it is cooled.

2.Cut green chillies . coriander leaves and curry leaves into small pieces.

3. Grate beetroot and put it in a big bowl.

4.Add curd to this mixture and mix well.

5.Now keep a pan on the fire. Heat the  pan and put oil. Put mustard seeds and urd daal .
6.Let the mustard spurt. Add curry leaves and ingh to it and put off the fire.
7. Add  this mixture to the curd mixture and mix well.

8. Serve Beetroot Mosaru Bajj along with other dishes .

Note:  

Adding  Majjige Menasu ( balakada menasu) taste better. (Optional). Do not use savory or spoiled curd.  I have cooked beet in a pressure cooker and then removed its outer layer. It is easy. (Optional).
 This tip is given by SHIVLEELA,which helps to cut the beetroot easily too.
Time : 20 Minutes
Serves : 3 to 4.

Beetroot Rasam

Beetroot Rasamis can be a starter like soup or you can have it with plain rice. This is one of my old recipe and try to update with pics and some information too. I am adding a tip given by shivuH who is my follower and a friend I can say. I have cooked the beetroot with its skin and then removed the outer of beet just like potato. It is easy and good too. Remember to soak the whole beet in normal water for at least 20 minutes. It helps to reduce the chemical which is used while growing beet.
When you feel like having something different, healthy and energetic you can think of making this Beetroot Rasam.

It is easy to prepare as I always say about my recipes are easy. It is healthy I can say since beetroot contain many many healthy qualities.I have used very little toor dal which is protein content. Spices are usually at home and M. T. R. or Mayya's Rasam powder is best to use to get good aroma and proper rasam taste.
Lets see some benefits of having Beetroot in our diet:
Beetroot decreases the risk of obesity, diabetes and heart diseases. It also helps to promote a healthy complexion and hair. It helps in providing good energy. Beetroot helps to maintain the blood pressure and good for digestion. It helps to control the blood sugar level and good for anemia. It reduces the bad cholesterol. It is high in soluble fiber and eases the constipation problems. It also helps to boost brain power. Beetroots contain potassium, magnesium, fiber, phosphorus, iron, vitamins A, B, C, beta carotene, beta cyanine, folic acid. They are a wonderful tonic for the liver and works as a purifier for the blood.

Lets see the recipe now :

Things Needed :

To Cook :
Beetroot : 1
Toor Dal : 2 Tablespoons
To : Grind :
Cooked Beetroot:
Rasam Powder : 2 Tablespoons
Ingh : a little
To Add
Water : 2 to 3 Cups
Mustard seeds and Urid dal Seasing : 1 Teaspoon oil or ghee, mustard seeds, urid dal (1/2 Teaspoon each), curry leaves and ingh
Coriander leaves " 2 Tablespoon
Curry leaves : 6 to 8 (to the seasoning)
Ingh : a pinch
Turmeric powder : a little (1/4 Teaspoon)
Tamarind pulp : a small marble size tamarind
Salt : as required
Methi seeds : 1/4 Teaspoon
Green chilly : 1 

Method : 

1. Wash and pressure cook, toor dal and beetroot with its skin for 6 to 8 minutes.(Keep beetroot separately in a bowl). Leave it for cooling.

2. Soak tamarind in hot water and squeeze out the pulp and keep it aside.
3. Remove the outer layer of beetroot (like potato skin), and cut it in to small pieces.
4. Now grind beet pieces with rasam powder and remove from the mixi jar.

5. Take a big pan and add cooked toor dal (just mash it a little before adding water), ground beetroot mixture, tamarind pulp.
6. Add 2 to 3 cups of water and salt. Add, Cut green chilly, methi seeds and turmeric powder. Mix it well and bring it to boil.

7. Add muster-urid dal, curry leaves and ingh seasoning with ghee or oil. Shift the Beetroot rasam to a serving dish.
8. Add cut coriander leaves and serve Beetroot rasam as soup or with plain rice as one of the side dish.

Home made Rasam Powder recipe :

Roast  1/4 tea spoon of methi, 2 table spoons coriander seeds, 6 to 8 red chillies and 1/2 tea spoon of jeera  one by one till brown. Add pinch of ingh and curry leaves and roast . Dry grind when the mixture turns cool.

Note : 

Adding garlic is optional. (Beetroot rasam goes well with fried garlic). I have not used. Using ghee is optional. Adding moong dal instead of toor dal is also an optional. Adding water to the rasam (thick or thin) is also optional. Mashing cooked dal helps rasam to get good binding.Adding green chilly gives good aroma. Adding any brand of rasam powder is optional.

Serves : 4 to 5
Time : 30 minutes.

Beetroot Savioury Sasive

Beetroot Saasive is a gravy side dish. We call it as Sasive because the curry is prepared using Mustard seeds. Sasive/Mustard seeds is one of the healthy spice which helps to keep our body warm.
I have used Beetroot, mustard seeds, a very little jeera, green chilly and tamarind.

Sasive is one of the famous traditional dish which is prepared using or cooked vegetables.  No dals are used in this sasive. Many vegetables like brinjal, onions, cucumber, carrots are used in this preparation. You can create your own style of sasive using your favourite spices.
No Onion or No Garlic added in this " Beetroot Sasive
Lets see the recipe Now :

Things needed:

Beetroot : 1 ( Medium size ).
Mustard seeds : 1 Teaspoon.
Urd daal: 1/2  Tea spoon.
Ingh : a pinch.
Coconut : 2 to 3 Tablespoons.
Jeera/ Cumin Seeds : 1/4 Teaspoon
Tamarind : 1 Marble size
Green chillies: 2
Water : 1/4 cup.
Oil : 1/2 Teaspoon.
Salt : to taste.
Curry leaves : 5 to 6 leaves.
Coriander leaves: 1 Table spoon.

Method :

1. Wash and remove the outer skin of beetroot. Cut them into small and pressure cook.
2. Wash and cut green chilly, grate coconut.
3. Grind coconut, green chilly, tamarind, 1/2 Teaspoon of mustard seeds and jeera/cumin seeds.
4. Use very little water to grind. Let it turn smooth paste consistency. Remove from the mixi jar.
5. Keep a pan on the fire and heat. Add oil and mustard seeds and let it splutter.
6. Add curry leaves and ingh. Add cooked beetroot. Add turmeric powder and salt.

7. Let it boil for 2 minutes. Add ground spice and mix it slowly. Let it boil for a few minutes.

8. Shift the curry to a serving dish and add coriander leaves to it.
9. Serve with  the main dish that you have prepared.

Note :
Adding curd instead of tamarind is optional. Adding more chilly is optional. The curry should be thick and mild. Adding any raw spice is optional.
Time : 20 minutes.
Serves : 2 to 3.
Check for the recipe in the video

I have used red byadagi chilly instead of green chilly in the video ..It helps.

Indian Style Baguette Sandwich

Baguette is a type of french bread and it is bit hard on outer layer and soft inside. 

I just tried this sandwich and it came out very well. So here is the recipe. This sandwich makes a good snack in the evening and filling too. You can say that it is a just twist of Indian bakery style sandwich but with loads of vegetables in a healthy manner. You can pack this sandwich for kids for their snack box. You can also have this sandwich for your ladies kitty party, a small tea party etc.
Here is a recipe that how i have done this.
No onion or garlic is used in this Indian Style Baguette Sandwich.
Things Needed :\
Baguette bread :  1
 For Topping :
Carrots : 2
Beetroot : 1
Boiled Potatoes : 3 to 4
Pomegranates : 5 to 6 Tablespoons
Groundnuts : Dry roasted : 2 to 3 Tablespoons
Coriander leaves : 1/2 Bundle
Green chilly : 1 to 2
Lemon : 1
Spices :
Dry ginger powder : 1/2 Teaspoon
Garam Masala : 1/2 Teaspoon
Pav bhaji Masala : 1/2 Teaspoon
Turmeric powder : 1/2 Teaspoon
Jeera/ Cumin Seeds : 1/2 Teaspoon
Salt : As required
Cooking Oil : 2 Tablespoons
Ghee/ Butter : 2 to 3 Tablespoons.

Method :

1. Wash and boil potatoes and remove its skin. Smash it nicely and keep it aside.

2. Wash and grate carrots and beetroot. Keep some carrots gratings separately in a cup.

3. Wash and cut chilly, coriander leaves and keep it aside. Cut lemon and squeeze out the juice and keep it aside.
4. Remove the pods from pomegranates and keep it aside.
5. Dry roast groundnuts and remove its husk and keep it aside. (Divide the pods in to two)
6. Keep a pan and heat. Add jeera and let it turn slightly golden brown.
7. Add  carrot, beetroot gratings and cut green chilly. Mix it well and stir.
8. Let it turn soft. Add smashed potatoes and mix it well. Stir continuously on slow flame.
9. Add garam masala and pav baaji masala powder. Add dry ginger  and turmeric powder.

10. Mix all the ingredients nicely and stir for 2 to 3 minutes.
11. Add coriander leaves and lemon extract . Put off the fire.

12. Shift the curry to a serving bowl.

Now get ready for bread slices topping Roasting /Shallow Frying

1.. Cut Baguette in to small pieces.Arrange them in a tray or plate.
2. Top up Baguette pieces with ready vegetable mix. Press it slightly on the top.

3. Keep a tava /pan on the fire and heat. Put a teaspoon of ghee/butter.
4.  Put the vegetable topped Baguette on the tava. Put the slice upside down.

5. Let it fry or dry roast nicely on low flame for 1 to 2 minutes. Now turn the other side and cook for a minute.
6. Remove it from the pan and keep it on a plate. Repeat the same with remaining Baguette pieces.

Topping up with Groundnuts and Pomegranates.
1. Keep a shallow fried bread slice in the serving plate.
2. Top up with pomegranate pods and spread groundnuts generously.
3. Sprinkle with chat masala or with jeera powder (Optional) and carrot gratings.
4. Eat or serve as a snack whenever you want. We had it in the evening.

Note :

Adding any vegetable to top up is your choice. Adding onion or garlic to the curry is optional. Use of oil to shallow fry is optional. I have used very little ghee to Roast the baguette pieces. (toasting).
Adding any brand of spice is optional. I have used MTR Spices because it is mild and tasty too.
Time : 
Preparation time : Altogether : 40 Minutes
Serves : 4 to 5  (Depending on the topping you use).

MTR Spices that I have used in this recipe.

Bread that I have used in this recipe

Beetroot Parota

Beetroot Parota  is prepared using beetroot. Just thought of preparing this paratha and it turned as yummy.

Beetroot Parota is good to eat for breakfast or for dinner. It is easy to prepare and we can have them with curd or any curry goes well with this Paratha. We can send it in kids snack box/lunch box, as it stays soft and smooth.
I have used Beetroot and some spices here. Was lazy to cook another curry and thought of preparing paratha with this remaining Beetroot Palya.
Let us see some benefits of eating " Beetroot " in our diet.
Beetroots are good for constipation, piles and kidney disorders because of its fiber content. It helps to improve blood circulation, good aid for skin care and prevents cataracts. They are rich in nutrients, vitamins and minerals, like fiber, vitamin C, magnesium, iron, copper and phosphorus. Beetroots are low in calories and no cholesterol. But they are rich in sugar content.
Lets see the recipe now: No onion or No garlic in this Beetroot Parota. (Optional).

Things needed :

BeetRoot : 1 ( slightly big )
Wheat flour : 2 Cups
Curd : 1 Table spoon ( or Butter milk 1/2 cup)
Chilly Powder : 1/2 Tea spoon
Garam Masala Powder : 1/2 Teaspoon
Jeera ( cumin seeds ) 1/4 tea spoon.
Salt :to taste.
Water : 1/2 Cup ( If needed )
Coriander leaves : 3 to 4 sticks.
Curry leaves : 6 to 8
Oil : 4 Table spoons
Cooking Oil : 3 to 4 Tablespoon

Method :

1. Wash and remove the outer layer of beetroot and grate it. Wash and cut coriander leaves.
2 . Keep a pan on the fire and heat. Add 1 teaspoon of oil and fry grated beetroot. Add curry leaves.
3. Fry nicely till the beetroot turn soft. Remove from the pan and let it cool. Add coriander leaves.
4. Add jeera, chilly powder, garam masala powderm turmeric powder and salt to the fried beetroot.
5. Put wheat flour to the beetroot bowl. Mix it well. Add curd and required water.

6. Prepare the chapati dough and let it rest for 10 minutes.

7. Now divide the dough into small portions.

8. Dip a small portion of dough in dry wheat flour and roll as chapati.
9. Keep a tava/dosa pan on the fire and heat. Clean the tava with a dry tissue or cloth.
10. Put rolled beetroot parota on the hot tava. Sprinkle little oil on the top of parota and cook.
11. Cook nicely and turn the other side and cook for 1 minute.

12. Now remove Beetroot Parota from the pan.
13. Repeat the same with remaining dough.
14. Serve hot beetroot parota with a cup of curd and any side dish you have prepared.

Note :

Use of curd to mix the flour is optional. It helps to soften the dough and parotas will be soft. Adding more oil while cooking parota is optional. (Taste Yummy but not good for health). Raw beetroot also can be used instead of cooked beetroot. Adding any spice is optional. Example , jeera powder, chat masala powder or any other powder.
Time : 30 Minutes
Serves : 3 to 4 .