Beetroot Halwa

Ingredients:
beetroot- 2 big
milk- 1/2 litre
Sugar- 3 cups
ghee- 5 tbsp
minutemaid/condensed milk - 4tbsp (optional)
dry fruits for garnish

Procedure:

Peel the beetroot and grate it.

boil the milk and add grated beetroot in the milk. boil it for 15-20 mins with closed lid till they are cooked.

Once they are cooked add sugar and keep mixing and keep in flame for 10 mins until the milk evaporates.you can add more sugar if you have a sweet tooth.
mix till it becomes a thick mixture and add ghee and condensed milk for additional flavour.

saute the dryfruits in ghee. you can use almonds,cashenuts and raisins
add the dryfruits into the halwa and mix it well.

It can be had hot and also cold. One combination to have it is with icecream. better a vanilla or plain flavours .

Beetroot parantha (Beetroot stuffed flat bread)

Beetroot paratha is one paratha I rarely heard from my friends around. When we can make with many veggies why not with beetroot. It will give a beautiful color and a nice flavour. I like experimenting with beetroot mainly coz of its rich color. The kids will love it and its very good for health.

Beetroot Pulav

I love the color thats associated with cooking beetroot.Everydish made with it gives a good color, slight sweetness and delicious tastes.A pulav with feast to eyes,nose and ofcourse tongue.

Ingredients:

Beetroot -2
potatoes -2
onions -2
pudina /mint - 1 bunch ( 1 cup)
green chillies -3
ginger -1 small
garlic - around 10 pods
ghee - 2 tbspn

Spices
star anise -1
cinnamon- 1
cardamom - 2
bay leaf - 2
cloves - 2
mace - 1

rice - 1 1/2 cup
water - 3 cups
salt - 1 1/2 tspn ( as per taste)

Procedure::

wash mint leaves and remove leaves separately.
 Cut onions into long thin slices. slit the green chillies.
wash beetroot peel and grate it. Peel potatoes and cut into medium size cubes.
make a paste of ginger, garlic and the spices.

Soak the rice while doing the prep. The grain will look long after cooking.

Take a handi add ghee. Once ghee is heated add green chillies. fry for a minute . add the spices paste and fry for a minute.
add onions and fry for 5 mins till cooked. add the pudina/mint and fry for 2 mins.
add the grated beetroot and potatoes and saute for 3-4 mins.
add 3 cups of water and add salt as per taste. stir it well. after the water starts boiling add rice and keep in low flame and cook for 20 mins. alternatively can be cooked in pressure cooker for 3 whistles or electric rice cooker.

Add raitha as side dish.

Beetroot Vermicelli / Beetroot semiya

Beetroot though very good for health isnt used as frequently in many indian meals as it can be. But there are numerous dishes one can make with it, giving the dish exquisite color and great flavor.
If you are frequently searching for breakfast recipes and want to make a different one for kids at home or for yourself try this.. a twist to regular vermicelli dishes.

Ingredients:

Beetroot -1
potato -1
green chillies -3
vermicelli - 1 1/4 cup
water - 2 cups
cumin seeds- 1/2 tspn
mustard seeds - 1/2 tspn
channa dal - 1/2 tspn

procedure

roast the vermicelli till it turns golden brown color and keep aside. you can also use unroasted semiya but roasting gives good aroma and taste.

wash and peel the beetroot and potato.
grate the beetroot and cut potato into small cubes.

In the same wok add 2 tspn of oil . add the cumin,mustard seeds and channa dal , after they splutter add the chopped green chillies and fry.
add the beetroot and potato to the wok, add 1/2 tspn of salt and cover the lid and let it cook for 10 mins.
once the veggies are cooked add 2 cups of water . check the salt at this point and add some more if required.
once the water comes to a boil add the vermicelli and mix it well.
keep it with open lid in medium flame for 5-8 mins, till the vermicelli is cooked.

garnish with coriander leafs if required.