Happy Chaitra Navratri | Recipes With Beetroot | Beetroot Kala Chana Gravy | Beetroot Rava Halwa | Beetroot Poori

The most-awaited festival of the year is almost here. Chaitra Navratri, celebration of nine days, will commence from April 2 and will go on till April 11. Chaitra Navratri is celebrated to worship the nine incarnations of Goddess Durga. The last day of Chaitra Navratri is celebrated to mark the birth of Lord Rama.

Happy Chaitra Navratri

Navratri’ in Sanskrit translates to ‘nine nights’. Indians all across the world celebrate these nine nights with full fervor and great enthusiasm. These nine nights of festivities are marked with ritualistic fasting, poojas. This Hindu festival is dedicated to Goddess Durga and her 9 avatars. On each of these nine days, Hindus worship the nine different manifestation of Durga or Shakti. The ‘Nav Durga’ or the ‘Nine Forms of Durga’ are pleased with special offerings and prayers. The significance of Nav Durga is narrated and reiterated in every Hindu household especially during the Navratris as this is the time when Goddess Durga descends from the heaven to bless her beloved devotees.

Navratri Prasad

North Indian Navratri prasad recipes are usually sweet, yet there are plenty of savory prasad recipe ideas too. The prasad or bhog is strictly prepared with no ingredients like onion and garlic. The main three prasad offered to Durga Maa during Navratri are Halwa, Poori & Kala Chana (Black chickpeas).

Jai Durga

Beetroot is one my favorite vegetable and I never missed any chance to add beetroot to my cooking. They are rich in nutrients that help to boost your immune system and can produce new blood cells. Including beets in your kid’s diet is great for their health. Beetroot is a root vegetable also known as red beet, table beet, garden beet, or just beet. Packed with essential nutrients, beetroots are a great source of fiber, manganese, potassium, iron, and vitamin C. I already shared whole Navratri prasad with pumpkin this time I wanted to try with beetroot. Beetroot Kala Chana Gravy, Beetroot Rava Halwa , Beetroot Poori and turned out super yummy. Of course, treat for eyes as well because of beautiful beetroot pink color.

The most-awaited festival of the year is almost here. Chaitra Navratri, celebration of nine days, will commence from April 2 and will go on till April 11. Chaitra Navratri is celebrated to worship the nine incarnations of Goddess Durga. The last day of Chaitra Navratri is celebrated to mark the birth of Lord Rama. North Indian Navratri prasad recipes are usually sweet, yet there are plenty of savory prasad recipe ideas too. The prasad or bhog is strictly prepared with no ingredients like onion and garlic. The main three prasad offered to Durga Maa during Navratri are Halwa, Poori & Kala Chana (Black chickpeas).

Beetroot Kala Chana Gravy

Dry Kala Chana is one of my favorite prasad during Navratri. It is made with black chickpea (kale channa) with few spices. I made kala chana with beetroot & sweet potatoes which makes this dish healthy and tasty. It goes well with hot pooris and halwa.

Ingredients: Kale Chane – 2 cups Beetroot – 1 One small chopped sweet potato Tomatoes – 3 Ginger – 1 inch One green chilli Oil – 4 tbsp

Spices: Cumin – 1 tbsp Carom seeds or ajwain – 1/2 tbsp Red chili powder – 1/2 tbsp Coriander powder – 3 tbsp Chana masala – 1 tbsp Chaat masala – 1/2 tbsp Himalayan pink salt to taste

Fresh coriander leaves

Method:

  1. Grind beetroot, tomatoes with ginger and green chilli until smooth. Keep it aside.
  2. Clean, wash and soak kala chana overnight. Next morning, drain water and pressure cook soaked kala chana with salt, with 3 cups of water on medium-high heat for 4-6 whistles.
  3. Once steam is out, take some boiled chana in a spoon and press them between fingers, if they mash up easily – they are cooked. Keep them aside.
  4. Now heat oil in a pan. When the oil is hot, lower the flame.
  5. Add tomato beetroot puree and add all spices (mentioned above) . Cook for 10 minutes on low heat.
  6. After 10 minutes add chopped sweet potatoes and cook for another 10 minutes till oil spreads.
  7. Now add boiled kala chana. Mash few chickpeas with potato masher and cook on low heat for 10 minutes (ucovered).
  8. Finally add fresh chopped coriander leaves and mix.
  9. Delicious kala chana gravy with beetroot is ready.

Beetroot Rava Halwa

This halwa is easy, delicious halwa made with minimal ingredients. Yummy and soft beetroot halwa with the magic of a steamed beetroot puree, rava and sugar is irresistible. This navratri try is halwa with a healthy twist.

Ingredients:

Sooji or Semolina – 1 cup Beetroot – 1 medium size Sugar – 1/2 cup Water – 1 cup Ghee – 5 tbsp + 1 tbsp Green cardamom powder – 1/2 tsp A pinch of Himalayan pink salt Chopped pistachios & almonds – 1/2 cup

Method:

  1. Boil medium size beetroot in a pressure cooker and then peel the boiled beetroot. Cut boiled beetroot into small cubes and grind with 1/4 cup of water. Make a smooth puree. It yields 1 cup of beetroot puree.
  2. Heat 5 tbsp of ghee in a deep non-stick kadai and roast sooji till the color turns brown.
  3. Boil 1 cup of water in another pan and add boiled beetroot puree, a pinch of salt. Boil water until sugar dissolves completely.
  4. Mix it quickly in roasted sooji mixture and make sure there are no lumps.
  5. Cook for another minute on low flame, stirring continuously.
  6. Keep on stirring until the whole mixture starts thickening and starts to leave the edge of the kadai.
  7. Add remaining 1 tbsp of ghee and mix well. Cover it for 5 minutes and then serve.
  8. Garnish with chopped nuts and serve hot.

Tip:

Adjust sugar according to your taste.

Beetroot Poori

Pooris are an important part of festive occasions. It is a traditional Indian fried bread that is delicious to enjoy with almost any main dish. It’s a simple unleavened bread made from just whole wheat flour, salt, and water. This time also add beetroot to make poori more delicious and healthy.

For Dough: Whole Wheat Flour – 1 cup Beetroot puree– 1/2 cup Rava – 1 tbsp A pinch of Himalayan pink salt Oil or ghee – 1 tbsp

Oil for deep frying

Method :

  1. Knead a dough with whole wheat flour, beetroot and a pinch of salt knead a dough and it should be smooth and tight.
  2. At last add ghee or oil and cover the dough and let it sit for 20 minutes. After 20 minutes, apply little oil in your hand and again knead the dough once again to make it smooth.
  3. Heat the oil for deep frying. Divide dough into equal sized small balls. Apply a little oil on the rolling surface and then roll poori. It should not be too thin or too thick.
  4. When the oil is hot, carefully drop poori into the oil. Very gentle pressure using back of slotted spatula fry them. It will help poori to puff up.
  5. Then flip it. Fry the other side until it is light golden brown. Using a slotted spatula take out the puffed poori draining the excess oil and place on the tissue paper.
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Beetroot Kala Chana Gravy

Dry Kala Chana is one of my favorite prasad during Navratri. It is made with black chickpea (kale channa) with few spices. I made kala chana with beetroot & sweet potatoes which makes this dish healthy and tasty. It goes well with hot pooris and halwa.

Delicious Parsad

Ingredients:
Kale Chane – 2 cups
Beetroot – 1
One small chopped sweet potato
Tomatoes – 3
Ginger – 1 inch
One green chilli
Oil – 4 tbsp

Spices:
Cumin – 1 tbsp
Carom seeds or ajwain – 1/2 tbsp
Red chili powder – 1/2 tbsp
Coriander powder – 3 tbsp
Chana masala – 1 tbsp
Chaat masala – 1/2 tbsp
Himalayan pink salt to taste

Fresh coriander leaves

Method:

  1. Grind beetroot, tomatoes with ginger and green chilli until smooth. Keep it aside.
  2. Clean, wash and soak kala chana overnight. Next morning, drain water and pressure cook soaked kala chana with salt, with 3 cups of water on medium-high heat for 4-6 whistles.
  3. Once steam is out, take some boiled chana in a spoon and press them between fingers, if they mash up easily – they are cooked. Keep them aside.
  4. Now heat oil in a pan. When the oil is hot, lower the flame.
  5. Add tomato beetroot puree and add all spices (mentioned above) . Cook for 10 minutes on low heat.
  6. After 10 minutes add chopped sweet potatoes and cook for another 10 minutes till oil spreads.
  7. Now add boiled kala chana. Mash few chickpeas with potato masher and cook on low heat for 10 minutes (ucovered).
  8. Finally add fresh chopped coriander leaves and mix.
  9. Delicious kala chana gravy with beetroot is ready.

Tip :

Taste salt before adding in masala because boiled black chickpea also has salt in it.

Kala Channa

Beetroot Rava Halwa

This halwa is easy, delicious halwa made with minimal ingredients. Yummy and soft beetroot halwa with the magic of a steamed beetroot puree, rava and sugar is irresistible. This navratri try is halwa with a healthy twist.

Recipes with Beetroot

Ingredients:

Sooji or Semolina – 1 cup
Beetroot – 1 medium size
Sugar – 1/2 cup
Water – 1 cup
Ghee – 5 tbsp + 1 tbsp
Green cardamom powder – 1/2 tsp
A pinch of Himalayan pink salt
Chopped pistachios & almonds – 1/2 cup

Method:

  1. Boil medium size beetroot in a pressure cooker and then peel the boiled beetroot. Cut boiled beetroot into small cubes and grind with 1/4 cup of water. Make a smooth puree. It yields 1 cup of beetroot puree.
  2. Heat 5 tbsp of ghee in a deep non-stick kadai and roast sooji till the color turns brown.
  3. Boil 1 cup of water in another pan and add boiled beetroot puree, a pinch of salt. Boil water until sugar dissolves completely.
  4. Mix it quickly in roasted sooji mixture and make sure there are no lumps.
  5. Cook for another minute on low flame, stirring continuously.
  6. Keep on stirring until the whole mixture starts thickening and starts to leave the edge of the kadai.
  7. Add remaining 1 tbsp of ghee and mix well. Cover it for 5 minutes and then serve.
  8. Garnish with chopped nuts and serve hot.

Tip:

Adjust sugar according to your taste.

Halwa

Beetroot Poori

Pooris are an important part of festive occasions. It is a traditional Indian fried bread that is delicious to enjoy with almost any main dish. It’s a simple unleavened bread made from just whole wheat flour, salt, and water. This time also add beetroot to make poori more delicious and healthy.

For Dough:
Whole Wheat Flour – 1 cup
Beetroot puree– 1/2 cup
Rava – 1 tbsp
A pinch of Himalayan pink salt
Oil or ghee – 1 tbsp

Oil for deep frying

Method :

  1. Knead a dough with whole wheat flour, beetroot and a pinch of salt knead a dough and it should be smooth and tight.
  2. At last add ghee or oil and cover the dough and let it sit for 20 minutes. After 20 minutes, apply little oil in your hand and again knead the dough once again to make it smooth.
  3. Heat the oil for deep frying. Divide dough into equal sized small balls. Apply a little oil on the rolling surface and then roll poori. It should not be too thin or too thick.
  4. When the oil is hot, carefully drop poori into the oil. Very gentle pressure using back of slotted spatula fry them. It will help poori to puff up.
  5. Then flip it. Fry the other side until it is light golden brown. Using a slotted spatula take out the puffed poori draining the excess oil and place on the tissue paper.
Poori

No Onion No Garlic Curry | Tomato Beetroot Based Curry | Tofu Matar Indian Curry

Curry fans, here’s an unusual vegetable combo that’s zingy, fragrant and a feast for the eyes : Tomato Beetroot Based Curry. I am huge fan of Beetroot. Beetroot contains valuable nutrients that may help lower your blood pressure, fight cancer and inflammation, boost your stamina, and support detoxification. The key here is adding just the right amount so you don’t find them overpowering.

No Onion No Garlic Curry

Including beets in your kid’s diet is great for their health. Beetroot is a root vegetable also known as red beet, table beet, garden beet, or just beet. Packed with essential nutrients, beetroots are a great source of fiber, manganese, potassium, iron, and vitamin C.

Tomato Beetroot Based Curry

Why I love No Onion No Garlic Curry ?

  • It takes lesser time to prepare a meal when we are cooking without onion or garlic.
  • I use the lesser amount of oil when I cook without onion or garlic.
  • Hence the meal made is lighter and easy on digestion. That is great for detoxing.
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Ingredients :

Tofu – 150 gms
Frozen peas – 1 cup
For Tomato Beetroot Puree :
Tomatoes – 4
Beetroot – 1
One green chilli
Ginger – 2 inch ( Roughly chopped them and grind into coarse puree)

Other Ingredients
Oil – 1 tbsp
Cumin seeds – 1 tsp
Bay leaf – 1
One small dry red chilli
One small stick cinnamon stick

Dry Spices – 
Coriander powder (2 tbsp)
Red chili powder – 1 tsp
Kitchen king or Sabzi masala – 1 tbsp
Few finely chopped coriander – 3 tbsp
Himalayan Pink salt to taste

Tofu Matar Indian Curry

Method:

  1. Heat oil in a kadai. When the oil is hot, add cumin seeds, bay leaf, dry red chilli and cinnamon stick. Saute for a minute on low flame.
  2. Now add all dry spices and cook for 15 seconds.
  3. Add tomato, beetroot, ginger & green chilli puree. Saute the masala on the medium-low flame for 10 minutes or until oil starts leaving it edges.
  4. Add tofu and frozen peas with 1 & 1/2 water. Add himalayan pink salt to taste.
  5. Cook on medium heat for 10 minutes. Add chopped coriander and serve hot.

Indian Curry

Beetroot Yogurt Dip | Vegetable Curd Dip | Minty Beetroot Curd Dip

Everyone loves dip 🙂 They are great served with Doritos, salty crackers or vegetable cutlets, or with salad. I am a huge fan of beetroot and its beautifully rich-colored root vegetable is full of goodness. I love to add beetroot in many ways, but eating it raw is the one I love the most.

Beetroot Yogurt Dip

Including beets in your kid’s diet is great for their health. Beetroot is a root vegetable also known as red beet, table beet, garden beet, or just beet. Packed with essential nutrients, beetroots are a great source of fiber, manganese, potassium, iron, and vitamin C.

Bursting with flavor and fragrance, mint is a great flavor booster. It adds bright, fresh notes to both sweet and savory dishes. Lemon juice is my favorite flavor booster. If a dish tastes a little dull, the addition of some freshly squeezed lemon juice will often boost the flavor. To retain the fresh flavor, it is best to add the lemon juice at the last moment. Aside from adding a boost of acidity the lemon juice often means that the dish will require less salt and retains color as well.

Vegetable Yogurt Dip

Click here for recipes with Beetroot

Beetroot Yoghurt Dip | Vegetable Base Dip | Minty Beetroot Curd Dip

Dips are a fantastic way to encourage children to eat vegetables and it is a win-win situation if dip made with vegetables like beets. This veggie dip easy to make and is perfect as a make-ahead recipe. Surprisingly, Reyansh loved it and finished half of the bowl (Happy Me).

Minty Beetroot Curd Dip

Ingredients :
Beetroot – 1 medium
Few fresh mint leaves
Sesame seeds – 1/4 cup
Greek yogurt – 1/4 cup
Chopped garlic – 3 tbsp
Roasted cumin seeds – 1 tsp
Green chilly – 2
Black salt – 1/2 tsp
Juice of half lemon
Himalayan pink salt to taste

Healthy Veggies Dip

Method :

  1. Boil medium size beetroot in a pressure cooker and allow to cool down completely. Then peel the boiled beetroot and cut boiled beetroot into small cubes.
  2. Wash mint leaves, green chilies, and roughly chop them.
  3. Put boiled beetroot, mint leaves, garlic, sesame seeds and green chilies with all other ingredients in a grinder. Grind all ingredients until smooth (Do not add water).
  4. Transfer chutney into a clean and dry glass jar. Serve with your favorite snacks.
My Favorite Veggie Dip

Janmashtami Sweet Dish | Sweet Saturday Surprise | Beetroot Carrot Halwa | Vegetable Dessert | Beetroot Carrot Pudding

Amazing combination of two vegetables – Beetroot and Carrot. Beetroot Carrot Halwa is a perfect dessert to be served after a perfect Sunday brunch. It is a colorful and tasty dessert with all of the goodness of both the vegetables. Made with grated beetroot simmered in milk, sugar, spiced with green cardamom, and finished with pistachios.

Janmashtami Sweet Dish

Indian festivals are incomplete without sweets. As now Janmashtami is close, so I thought sharing some sweets recipes. Shri Krishna Janmashtami is celebrated all over India to mark the Birth Anniversary of Lord Krishna. This year it will be celebrated on 11 th August. All temples will be decorated with lights and flowers and at midnight, Krishna Janm” will be celebrated in most temples and houses.

Sweet Saturday Surprise

Several sweet and savory items are prepared in each home for Janmashtami celebrations. Dhaniya ki panjiri, Sabudana khichdi, and Vrat Wale Aloo, and many more delicious recipes are made. Most Krishna devotees fast on Janmashtami and do only falahaar.

Beetroot Carrot Halwa

When it comes to beets, opinions are fiercely divided. Some people love them, and others will tell you that beets taste like dirt or like candy. But I love to add beetroots almost in everything – Cakes, Dips, Rava Halwa, Juice, even in dhoklas, jam, smoothie, in poha. Most commonly beetroot used in my home is in paratha. Recently I shared Beetroot Kadhi recipe, my son and husband loved it.

Beetroots are rich in nutrients that help to boost your immune system and can produce new blood cells. Whereas, Carrots Are rich in vitamin A, Vitamin C, Vitamin K, Vitamin B8, potassium, iron, copper, and manganese. Most of the benefits of Carrots can be attributed to their beta-carotene and fiber content. This root vegetable is also a good source of antioxidant agents. They are rich in vitamin A, Vitamin C, Vitamin K, vitamin B8, pantothenic acid, folate, potassium, iron, copper, and manganese.

Vegetable Dessert

Beetroot Carrot Halwa – Vegetable Dessert

This Halwa is a perfect sweet to be served hot after weekend brunch. Adding beets to carrot halwa not only gave beautiful color to halwa but also made it more delicious and healthy.

My Favorite Dessert

Ingredients :

Grated Beetroot – 1 cup ( 2 medium-sized beetroots)

Grated Carrot – 1 cup ( 3 medium-sized carrots )

Ghee – 1/4 cup + 2 tsp

Full fat milk – 1 liter

Sugar – 1/2 cup

Homemade Green Cardamom Powder – 1 tsp

Sliced pistachios – 1/4 cup

Himalayan pink salt a pinch

Healthy Vegetable Dessert

Method :

  1. Heat ghee in a non-stick deep pan and add grated carrot, beetroot. Saute on low flame for 5-8 minutes.
  2. Then add milk and cook on medium heat until the milk evaporates completely.
  3. Add sugar and simmer until it thickens. It takes about 5-8 minutes.
  4. Now add sliced pistachios and green cardamom powder with 1 tsp of ghee, a pinch of salt and mix them well.
  5. Serve hot.
Quick & Delicious Dessert

Tips :

  • You can use a pressure cooker as it is easy and faster to prepare or you can microwave for 10 minutes (covered).
  • Increase or decrease sugar according to your taste.
Festival Dessert

Eggless Beetroot Choco Nuts Cake | Pressure Cooker Cake | No Egg No Butter No APF

If you haven’t yet discovered the delicious and surprising combo of beetroot and chocolate cake, this is the perfect recipe. This Beetroot Choco Nuts Cake is a moist, fluffy cake all because of one very special ingredient: Beetroot. Beetroot is one my favorite vegetable and I never missed any chance to add beetroot to my cooking. Beetroot contains valuable nutrients that may help lower your blood pressure, fight cancer and inflammation, boost your stamina, and support detoxification. 

No Egg, No Maida, No Butter

With cooked and boiled pureed beetroot, this cake is gooey and fudgy but does not taste like beetroot. It’s the miracle ingredient that gives the cake its magical texture. Do try it 🙂

Pressure Cooker Cake | No Egg No Butter No APF

Ingredients:
Whole Wheat Flour – 1 & 1/4 cups
Cocoa Powder – 1/4 cup
Baking soda – 1 tsp
Baking powder – 1/2 tsp
Refined Oil – 1/4 cup
Brown sugar – 3/4 cup
Curd – 3/4 cup
Boiled Beetroot – 1 medium

Nuts Mix:
The Mix of flaxseeds, white chocolate chips, chocolate chips, sliced pistachios, chopped walnuts – 1/2 cup ( 2 tbsp each)

Method :

  1. Boil medium size beetroot in a pressure cooker with 1 cup of water and then peel the boiled beetroot. Cut boiled beetroot into small cubes and keep it aside.
  2. Dry Ingredients – Sieve whole wheat flour, cocoa powder, baking soda, baking powder. Mix them well and keep it aside.
  3. Wet ingredients – Now in grinder mix oil, brown sugar, curd, and boiled beetroot cubes together until smooth.
  4. Now mix wet ingredients with dry ingredients well.
  5. Put prepared batter into a greased square pan. Add dry fruits of your choice over batter and with help of spatula press nuts gently.
  6. Tab the pan on a countertop to release any large air bubbles.
  7. Put the pan into the preheated wok and bake it for 1 hour 10 minutes
No Oven Cake

Tips:

  1. Adjust sugar according to your taste.
  2. Baking time may vary.
  3. If cake batter looks dry, add 2- 4 tbsp of curd.
  4. If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
Healthy Tea Time Cake

Pressure Cooker Method:
Grease the baking tin with oil and dust it by sprinkling whole wheat flour over greased surface evenly. Pour the mixture into the greased baking tin.

Important Notes:

  • Use the baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker.
  • Use a 5-liter pressure cooker. It should be big enough to hold the baking pan.
  • Baking Tin should be made of Aluminium.
  • If baking tin comes into direct contact with the base of the pressure cooker, it can burn ( overbake ) the cake. So use pressure cooker container which has big holes in it or any aluminum small stand.
  • No gasket and whistle are needed. Remove them before baking.
  • Don’t add water to the pressure cooker.

How to Bake In A Pressure Cooker?

  1. Heat the pressure cooker on high heat for 2 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand.
  2. Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
  3. Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
  4. Lower the flame after 2 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check cake with a knife, if the mixture does not stick, it means the cake is done.
  5. If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
  6. Eggless Pressure Cooker Cake is ready.

Sprouts Paneer Stuffed Paratha | Breakfast Recipe | Beetroot Sprouts Paratha

Parathas, stuffed or plain, both are a real delight and can be eaten any time of the day. Vegetable parathas made with whole wheat flour are, in fact, a healthy breakfast meal to kickstart your day as they are rich in protein, fibre, healthy carbs and other essential nutrients. This stuffed sprouts paneer paratha is easy to make and filled with nutrients. I enjoyed this yummy paratha with Sesame Chutney.

It’s yummy and easy breakfast recipe with lots of goodness. Beetroot is my favorite vegetable and I always try to add beetroot in my daily diet. The easiest way to eat beetroot is mix with whole wheat flour and make rotis or parathas. For this healthy paratha, I used very less oil for roasting and for stuffing. I used boiled sprouts, crumbled paneer with onions.

Sprouts Paneer Stuffed Paratha

Sprouts Paneer Stuffed Paratha | Breakfast Recipe | Beetroot Sprouts Paratha

Sprouts are a powerhouse of protein and dietary fiber, it’s a perfect breakfast or lunch option. They are packed with loads of fibre and are virtually fat-free. The green moong dal sprouts contain a greater concentration of nutrients like Vitamin E, potassium, iron, phytochemicals, antioxidants, bioflavonoids, and protein. They also contain other nutrients like folic acid, zinc, niacin, riboflavin, copper and magnesium which are very good for hair.

Healthy Breakfast Recipe

Ingredients :

For Dough:
Whole wheat flour – 1 cup
Boiled and puree beetroot – 1
Oil – 1 tsp
Warm Water as needed

For Stuffing:
Green moong sprouts – 1 cup
Onion -2
Crumbled paneer – 1 cup
Finely chopped green chili – 2
Few finely chopped coriander leaves
Red chili powder – 1/2 tsp
Turmeric – 1/2 tsp
Coriander powder – 1 tsp
Pav bhaji masala – 1 tsp
Oil – 1 tbsp
Cumin seeds – 1 tsp
Salt to taste

Oil for roasting

Method :

For Dough:

  1. Boil one medium size beetroot in a pressure cooker and allow to cool down completely. Then peel the boiled beetroot and cut boiled beetroot into small cubes. Grind them into puree. It yields 1/2 cup of beetroot puree.
  2. Mix all dough ingredients and make a soft dough. Keep it aside (covered).
Healthy Stuffing – Sprouts & Paneer

For Stuffing:

  1. Boil sprouts with 1 cup of water in a saucepan for 5 minutes on medium flame. After 5 minutes strain boiled sprouts and let it cool completely.
  2. Then coarsely grind boiled sprouts along with green chili.
  3. Now put oil in a nonstick pan and add cumin seeds. Allow it to crackle. Then add coarsely ground sprouts & green chili mixture with turmeric, coriander powder, pav bhaji masala, red chilli powder. Cook for 10 minutes on low flame until mixture is dry.
  4. Take out the prepared mixture on a plate and let it cool completely. Now add finely chopped onions (coarsely grind onions and squeezed its water), crumbled paneer. Add chopped coriander leaves and mix them well.
Served with Sesame Dip

For making parathas:

  1. Make small balls from the dough, roll them and place the stuffing on one of the rolled parathas.
  2. Roll gently and sprinkle flour as required while rolling.
  3. Heat tava and let it become hot. Place the paratha on the hot tava.
  4. Roast from both the sides till golden with a little oil.
Wholesome Brunch Recipes

Chukandar Anar Dhokla (Beetroot Gram Flour Steamed Cake With Pomegranate Juice) | Iron Rich Breakfast

Chukandar Anar Dhokla is a regular besan dhokla recipe with an addition of beetroot and pomegranate juice. Beetroot is one my favorite vegetable and I never missed any chance to add beetroot to my cooking. They are rich in nutrients that help to boost your immune system and can produce new blood cells. This time I wanted to try beetroot with besan or chickpea flour and it came out very well.

IMG_4644.JPG
Super Healthy Breakfast

Some time back I shared Orangey Besan Dhokla with orange juice this time replaced orange juice with fresh pomegranate juice. It tastes delicious and sweet with no sugar added to this recipe.

IMG_4647.JPG
Fresh Pomegranate Juice

Ingredients:
For Dhokla:

Besan – 1 cup
Rava – 4 tbsp
Curd – 1/4 cup
Beetroot Puree* – 1 cup
Oil – 1 tsp
Eno – 1 tsp
Juice of one lemon
Finely chopped green chili – 1
Salt to taste

For Tempering:
Mustard seeds (small) – 1/2 tsp
Curry leaves – 5
Sesame seeds – 1 tbsp
Oil – 1/2 tbsp
Water – 1 & 1/2 cups
Finely chopped green chili – 1
Lemon juice – 2 tbsp

Fresh Pomegranate Juice – 1 cup

Method:

  1. Mix all dhokla ingredients except Eno. Keep it aside for 10 minutes.
  2. Keep 2 cups of water in deep kadai and put a stand in it. Cover it and let it boil for 5 minutes. Now add Eno in a dhokla batter and pour 1 tsp of lemon juice over it. Mix it well.
  3. Pour prepared batter into the greased pan and place it on the stand inside the kadai.
  4. Cover the kadai and steam the dhokla on high flame for 15 – 20 minutes.
  5. To check the doneness, insert a toothpick. If the mixture does not stick, it means the dhokla is done (If the toothpick has the batter on it, then steam dhokla for another 5 minutes).
  6. Switch off the flame and allow dhokla to cool completely.
  7. Insert a knife around the edges to loosen up dhokla. Flip it over onto a plate and cut into squares.
  8. For Tempering: Heat oil in a small pan, first add the mustard seeds. Let them pop first. Now add curry leaves, chopped chilies, and sesame seeds.
  9. Add 1 & 1/2 cups of water to tempering and allow mixture to boil for 2 minutes.
  10. Switch off the flame and add lemon juice. Mix well.
  11. Then pour this hot mixture over steamed dhokla.
  12. Keep aside for 10 minutes. After 10 minutes add fresh Pomegranate juice and Green chutney. Serve immediately.
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Beetroot Besan Dhokla With Anar Juice

Tips:

For Beetroot Puree:

  • Boil medium size beetroot in a pressure cooker and then peel the boiled beetroot.
  • Cut boiled beetroot into small cubes and grind with 1/2 cup of water.
  • Make a smooth puree. It yields 1 cup of beetroot puree.
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Healthy Breakfast

Beetroot Apple Jam | Vegetable Fruit Relish

Beetroot Apple Jam is a combination of vegetable and fruit. Homemade, preservatives free, pectin free jam recipe with Apple and Beetroots. I love making jams and that justifies the number of jam recipes in this blog. This apple beetroot jam recipe is a tasty with a combination of apples and beets. Do give a try and am sure you will not go in for store bought ones.

It is very easy to make and it tastes delicious. Beetroots are rich in nutrients that help to boost your immune system and can produce new blood cells.

Healthy Jam

Ingredients:
Apple – 2 medium size
Beetroot – 1 medium
Sugar –  3/4 cup
Water – 1/4 cup
Juice of one lemon

Method:

  1. Wash apple and beetroot. Cut them into small cubes.
  2. Heat a non-stick deep pan and add chopped apple, beetroot with 1/4 cup of water.
  3. Cook in low flame for 10 minutes (covered).
  4. Switch off the flame and allow to cool down completely.
  5. Put boiled apple, beetroot grinder and make a smooth puree. It yields 2 & 1/2 cups of puree.
  6. Now add sugar and cook on medium-low flame for 10 minutes.
  7. Once jam starts to thickens switch off the flame and add lemon juice. Mix it well and cook for a minute.
  8. Allow jam to cool down completely. Then store in sterilized glass jar.
  9. Enjoy jam with hot parathas or with vanilla ice cream.
Beetroot Apple Jam

Tips :

  • Lift jam with a spatula and pour jam, it should flow together and not in drops.
  • Pour a few drops of prepared jam on a plate if it spreads then it’s not ready if it stays firm without moving then the jam is ready.
  • Allow to cool down completely. Then store in a clean and dry glass jar.
  • Keep jam in the refrigerator after every use. Use a clean and dry spoon. It last long for 3 months.
Homemade Jam

Mix Beans Beetroot Curry | Spicy Lunch Curry Recipe | Indian Curry

The Indian subcontinent is a big place, so it stands to reason that there are not only going to be different types of Indian curry but different approaches to what is considered flavorful and what ingredients go into it.

Mix Beans Beetroot Curry

I love to experiment in the kitchen and come up with exciting new ideas, but I’ll always be passionate about traditional Indian curries. You just can’t beat a warming bowl of delectable Dhal with some homemade chapati and a steaming plate of fragrant rice. I already shared recipe with Rajma (Kidney beans) – White Rajma Curry , Rajma Curry ( Red Kidney Beans Curry).

This Beans Curry is a delicious mixed beans curry made by cooking five types of beans in a beetroot onion tomato gravy flavored with Indian spices. This easy bean curry is vegan, gluten-free, and super yummy with rice. I am a huge fan of Beetroot. Beetroot contains valuable nutrients that may help lower your blood pressure, fight cancer and inflammation, boost your stamina, and support detoxification. The key here is adding just the right amount so you don’t find them overpowering.

Mix Beans & Beetroot

Beans are seeds from the Fabaceae family, commonly known as the legume, pea, or bean family. They are a good source of protein, fiber, iron, and vitamins that offer many health benefits. Beans contain amino acids, which are the protein building blocks that the body uses to heal and to make new tissues, such as bone, muscle, hair, skin, and blood. Protein is an essential nutrient.

Ingredients :
Mixed Beans ( soaked overnight ) – 2 cups
Spinach – 2 bunches
Chopped onion – 2
Chopped ginger – 2 inch
Chopped garlic – 6
Chopped green chilly- 2
Chopped Tomatoes – 2
Juice of one lemon
Oil – 4 tbsp
Dry coriander leaves powder – 1 tbsp or few chopped fresh coriander leaves

Spices:
Cumin – 1 tsp
Coriander powder – 2 tbsp
Red chilli powder – 1 tsp
Rajma masala- 1 tbsp
Salt to taste

Whole Garam Masalas:
Cinnamon stick – 1 inch
Black cardamom – 2
Bay leaf – 1

Spicy Lunch Curry Recipe

Method:

  1. Put soaked mixed beans with 2 cups of water, a pinch of salt, whole garam masalas and turmeric in a pressure cooker. Mix them well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Divide boiled rajma into two equal parts ( 1 cup each).
  2. Check to see the beans are cooked. Take one between your fingers and if you press it, it should squish. Keep them aside.
  3. Heat 2 tbsp oil in a deep non-stick pan and add cumin seeds.
  4. Allow to the seeds to crackle. Then add chopped onions and saute on a medium flame until translucent. Now add ginger, garlic, green chili and cook for 5 minutes on the medium-low flame.
  5. Then add chopped tomato with one small beetroot and cook until they’re soft. Now allow to masala to cool completely and then grind it into smooth paste.
  6. Heat 2 tbsp oil in a same deep non-stick pan. Add red chilli powder, coriander powder, rajma masala with little water (cook for 30 seconds on low flame) and add pureed beetroot onion tomato mixture. Mix it well. Cook until masala leaves oil on low heat.
  7. After masala is prepared add boiled beans with water and cook for 5 minutes on low heat.
  8. After 5 minutes gently mash beans with a potato masher (don’t mash all beans)
  9. Close the lid and cook beans for 5 minutes on medium heat.
  10. Garnish with dry coriander leaves powder or fresh coriander leaves and serve hot.
Delicious Curry Recipe

Masala Kaju Namakpare – Holi Special

Namakpara a popular Indian Tea time snack and also made during the festival. It is a crunchy savory snack made with maida or all purpose flour mix with carom seeds, fennel, cumin seeds and flavored with spices. It is made in various shapes but mostly in long sticks. I gave them the shape of Cashews (Kaju) with help of small round cookie cutter. You can use bottle cap also to give them this shape. They are crispy and a perfect snack with a hot cup of tea in this festival. Do try!

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Colourful Tea TIme Snacks

Masala Kaju Namkeen – Holi Special

Ingredients :

For White Dough:
Maida – 1 cup
Carom seeds or ajwain – 1/2 tsp
Roasted Fennel Powder – 1/2 tbsp
Water – 1/4 cup
Ghee – 2 tbsp
Curd – 1 tbsp
Salt to taste

For Pink Dough:
Maida – 1 cup
Carom seeds or ajwain – 1/2 tsp
Boiled Beetroot Puree* – 1/4 cup
Roasted Fennel Powder – 1/2 tbsp
Ghee – 2 tbsp
Curd – 1 tbsp
Salt to taste

For Green Dough:
Maida – 1 cup
Carom seeds or ajwain – 1/2 tsp
Roasted Fennel Powder – 1/2 tbsp
Boiled Palak Puree* – 1/4 cup
Ghee – 2 tbsp
Curd – 1 tbsp
Salt to taste

Spices:
Red chili powder – 1 tbsp
Oregano – 2 tbsp
Black pepper powder  1/2 tbsp
Roasted cumin powder – 1 tbsp
Chaat masala – 1 tbsp

Oil for deep frying
Ghee – 1 tbsp

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Colorful Namkeen

Method :

  1. White Dough –  Mix ghee and curd in 1 cup of flour. Rub well till all flour is coated with ghee and curd. Add a little water at a time and form a stiff dough. It needs to be stiffer than Chapati dough. Rub a little Oil/Ghee on the dough ball, cover and allow to rest for an hour.
  2. Pink Dough – Mix ghee and curd in 1 cup of flour. Rub well till all flour is coated with ghee and curd. Add a little beetroot puree at a time and form a stiff dough. It needs to be stiffer than Chapati dough. Rub a little Oil/Ghee on the dough ball, cover and allow to rest for an hour.
  3. Green Dough – Mix ghee and curd in 1 cup of flour. Rub well till all flour is coated with ghee and curd. Add a little spinach puree at a time and form a stiff dough. It needs to be stiffer than Chapati dough. Rub a little Oil/Ghee on the dough ball, cover and allow to rest for an hour.

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Holi Recipe

How to make Kaju Shape Namkeen?

Grease the rolling surface and the rolling pin. Roll out the dough into an oval shape and it should be thicker than roti.

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Using a cookie cutter or any bottle cap.

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Starting from one end press half of the cookie cutter into the dough and cut an arch as shown below.

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Separate the piece and keep on making another arch on the top of other to give kaju (cashew) shaped.

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Beautiful kaju shaped.

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Starting from one end to other end cut the dough in horizontally or vertically rows.

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Fry these in oil until they turn a golden color.

Mixing Spices :

  • Heat 1 tbsp of ghee in a deep non-stick pan and all spices. Saute for a minute.
  • Switch off the gas and toss fried kaju shape namkeen nicely.
  • Allow to cool down completely. Store in an airtight container.

Tips :

  1. Adjust spices according to taste.
  2. First, fry white dough namkeen, then spinach namkeen and pink namkeen at last.

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Perfect Holi Recipe