1 Cup of chopped Beetroots

1 and 1/2 cups Basmati Rice

4 to 5 sprigs of coriander leaves

2 sprigs of curry leaves

Salt as required

2 Bay leaves

2 cloves

1'' cinnamon

1 tsp cumin seeds

1 tsp of Coriander powder

1/2 tsp of cumin powder
1/2 tsp of Garam masala

4 tbsp of oil

1'' Ginger piece

3 Cloves of Garlic

1 Onion

3 to 4 Green chillies

2 to 3 tbsp of fresh coconut

First of all wash the beetroots, I had small beetroots so I used around 3 of them, peel and chop them into small cubes and set aside.

Peel the skins of Ginger, Garlic and onions and chop them and grind them with all the other Ingredients under the heading wet Ingredients and keep aside.

I always use my big wok or Pressure cooker when making pulav, Heat 4 tbsp of oil, add the whole spices, cumin seeds, cloves, cinnamon, Bay leaves after a minute add the Beetroots and the Grounded masala paste and keep stirring otherwise it starts sticking,  fry it some more time, then add all the spice powders, curry leaves and then Water.

I always add 1 : 1 and 3/4th  of water while cooking Basmati rice, and for 1/2 cup add an other 3/4th cup of water.

Then wash Basmati rice just once and add it to the wok or pressure cooker with required quantity of salt mix well and chopped coriander leaves then close the lid.

I usually keep the flame completely low and leave it for exactly 20 minutes and absolutely you are right, it gets cooked very well. If I am using a pressure cooker I just put it off after 15 to 20 minutes, but if it is wok I can lift up and see right ?.

Well, That's it, the Rice is ready, allow it cool a little bit, and you can separate the grains carefully and serve it with Raitha of your choice.

Something things you should know about Beetroot,well you might be aware of it, I suppose it's nothing wrong in writing again though isn't it ? First of all I am no authority on this, this is from lot of sources.....

Beet roots (Beta Vulgaris) is Rich in Vitamin C, Calcium, Phosphorous and Iron. As it is very rich in fibre, low in calories and little fat they say that improves bowel movement so it is good for people suffering from Constipation, It is good especially relating to digestive and the blood. Pigment molecule betamin protects against oxidation stress, It reduces toxicity cleans the liver, gall bladder and kidneys. It increases Stamina, Blood cell count, purification of blood, It helps in lowering cholesterol too. It is said that people suffering from Anemia, Alzheimer's and Cancer.

They say drinking Raw Beetroot juice than cooking it keeps all its qualities intact.
I sending this to Healing food Beetroots hosted by Priya of Mharorajastan, who has some fabulous recipes, I always look for different style of cooking, spices etc., which I see in her blog. The Healing food event was started by Siri. Priya has written a paragraph about the Beetroots check out her blog and she has got this from this Info source. check that out too...

INGREDIENTS:

1 and 1/4 cup All Purpose Flour

1 and 1/4 cup Sugar

1 and 1/2 tbsp Cocoa powder

1 and 1/2 tsp Baking powder

1/4 tsp salt

3/4 Cup Pureed beets

1/3 cup oil

3  tbsp Lemon Juice

1 and 1/2 tsp vanilla essence

1 tbsp Flax seed

METHOD:

First of all I took fresh medium sized beets as Aparna did, peeled and cooked them until soft, with 2 to 3 tbsp of water make it into a puree and keep aside until needed.

Mix all the flour, sugar, cocoa,  and Baking powder and salt in a bowl, then take an other bowl whisk together Pureed beets,oil, lemon juice, flax seed powder, vanilla extract lightly so they all combine together well, then pour the dry ingredients mix well combined pour this into 12 cups equally.

Bake the cakes at 180c for about 20 to 25 minutes (I took a little longer), it totally depends on your ovens, insert a tooth pick to check if it is done then cool them on a wire rack.

Once it is cooled decorate it with any frosting of your choice, Aparna tells us that it is usually served with a butter roux frosting or cream cheese frosting.

But she has served it a mascarpone frosting, She has made her own mascarpone cheese but I used shop bought, as I had not planned on this, and on a whim I made these cup cakes!

So, here goes how you have to make this frosting....

3/4th cup cream

1/4 cup sugar

1 cup Mascarpone cheese

1 tsp vanilla essence

Beat the chilled cream first until stiff add sugar and vanilla essence and beat well until it incorporates well, I used a masher and break open the mascarpone lumps, Add this to the whipped cream and beat on well just as long as it gets well Incorporated into the cream, as she points it is quite soft and is better to keep it refrigerated,

Then I decorated the cup cakes as I desired.

Take an other look at my Red cup cakes..........

The cakes were not only RED but my hands were too..


Ingredients:

• 4 small sized onions
• 2 medium sized beetroot
• 6 baby corns
• 1 sprig curry leaves chopped
• 4 to 5 sprigs of coriander leaves chopped
• 3 to 4 green chillies 
• 1 tbsp chilli powder
• salt as required
• 1/4 cup rice flour
• 1/4 cup roasted dehusked peanut powder
• 1/4 cup roasted gram or dharia or chutney dal powder
• 1/2 tsp garam masala powder
• few cashewnuts (optional)

1. First of all I would like to tell you all the above said ingredients were suitable according to my veggies so, just use ingredients according to your taste 
2. Second thing is as I said in my onion pakoras I had equal quantity of  the flour  dal powders mixed and ready and used it only as needed accordingly to the veggies so, just keep the mixed powder ready and use it accordingly and store the left over for another session!
3. First of all chop onions into thin slices just like the pakora style, then grate baby corns and grate Beetroot after peeling the skin, 
4. Then add salt, mix well and leave it for sometime
5. Meanwhile chop curry leaves, coriander leaves, green chillies, a little piece of ginger grated
6. After 15 to 20 minutes if you check the bowl with the veggies it would have given out some water on its own.
7. Now mix all the spices powder and garnishes mix well
8. Now add the 3 powder and mix well, use only required quantity of water to bind the ingredients not too much so the water which is given by the veggies help them to bind with the powders, just like how you make the pakoras
9. Heat oil in a kadai, when the oil is quite hot drop the pakoras and fry them until they are done, I can not say to golden brown in this one !
10. Until the pakoras are well fried and looks quite reddish ( Oh! you would know when to take it out)
11. Now it is ready, serve it with nice green-coconut-mint chutney or just with rasams 0r sambhars or as a tea time snack 

I am not reposting this, but just linking this to Priya of Mharo Rajasthan who is hosting Siri's Healing food event, which this month is Beetroots, I know of course this is not a healthy dish, just a change in everyday cooking.
Back again to link this recipe with Torviewtoronto's Food Palette Red event , I hope she likes it....





INGREDIENTS:
1 and 1/2 Cup Rice
2 to 3 medium sized tomatoes
1 Bunch of beetroot leaves (about 1 cup nicely pressed)
2 to 3 Green chillies