BEETROOT SPECIALS........CHUTNEY AND SOUP

Sending this curry to sangeeth Eat healthy during Pregnancy


Beetroot into one's diet can protect against high blood pressure,alzheimer's (more iron deposits in blood),high levels of cholestrol and dementia. It is also recommended for pregnant women because of it's high folate and iron content. Beetroot is also very good for refueling tired muscles. Adding to its goodness is the fact that it is virtually fat free, and is, therefore, great for maintaining optimal body weight.



BEETROOT CHUTNEY :

INGREDIENTS:

Beetroot -1 big

Onion-1(big)

Red Chillies-3

Cumin Seeds-1 tsp

Chana dal-1 tsp

Urad dal-1 tsp

Mustard-1/2 tsp

Curry leaves and Coriander leaves

Salt to taste

Note :

After pressure cooking beetroot,filter the stock and leave aside in a separate bowl.

METHOD OF PREPARATION:

1) Wash and peel the skin of beetroot.Boil the vegetable in a pressure cooker for 4-5 whistles.

2) Heat oil in a kadai.Add Mustard seeds,cumin seeds.When it splutters,add urad dal,chana dal,red chillies,curry andcoriander leaves.Wait until the dal get gets brown. Add finely chopped onion,fry till golden brown.

3)Add the boiled beetroot without stock and fry them for 3-4 minutes.

4)Turn off the flame.Allow to mixture to cool down for 5 mins.

5)Then grind the mixture with salt.Chutney is ready to serve.

Serve hot with dosas or idlis.

BEETROOT SOUP :

INGREDIENTS :



Small Onion - 5

Garlic cloves -5

Ginger - a small piece

Salt

Pepper - 1/2 tsp

Jeera powder - 1/2 tsp

Coriander leaves

Corn flour - 1 tsp (optional)
Bolied beetroot stock



METHOD OF PREPARATION :

1) Grind onion,garlic,ginger,pepper,jeera and salt.
2) Heat kadai.Add a spoon of oil,add mustard,jeera.when it splutters add beetroot stock and grinded masala.
3) Allow it to boil,add coriander leaves and corn flour.
4) Remove from the flame when it becomes thick.