I make this for lunch every alternate day so that I don’t get bored of the cauliflower rice. I even add the roasted veggies to cauliflower rice to make it more interesting. Today I will share with you the easiest way of making this. You just need to slice up the veggies, add the spices and ghee, give a nice mix and bake in oven till done. Doesn’t it sound easy? It is also so delicious and can be put together easily enough.
Posts tagged BEETROOT
After four weeks of different categories, I am at the final week of Cooking Carnival for which I chose Frozen treats as the theme. I do make popsicles often. And my daughter loves them. Do check my Ice Cream page for more interesting recipes for ice creams. Before even deciding upon the frozen treats, I made this beet popsicle but as no one loved it except for me, I just kept it in my draft folder. Once I decided on the theme, I thought of featuring it here. I am sure there are so many beetroot lovers out there and this is indeed a nice treat for them.
For the alphabet B, it was so easy to choose. Beetroot is one of my favourite vegetables but used only in a handful of dishes. I wanted to explore more and saw this recipe in a Chettinad book I own. When I decided upon the cuisine for this BM, I took all the Tamil supplement cook books I have collected over these years to decide upon the recipes. I remember going through them for nearly two days, noting the recipes, taking a snap of the recipe in my cell phone and my hall was full of these books. My hubby was looking at me as if I was mad. I was even pestering him for some recipe suggestions. What a fun time I had during recipe selection!!
For this month’s final week, I chose to do three dishes with coconut. I use coconut a lot and I had a really tough time selecting recipes for this week. Coconut has to be the star ingredient in the dish we choose. As my daughter’s academic year came to an end, there was a thanks giving arranged at school. Every student must contribute a box of sweet for the non teaching staff of the school. I made these ladoos for that. I didn’t follow any recipe. Just made it up as I was cooking. I used roasted poppy seeds to coat the ladoos. But if you don’t like poppy seeds, then go for grated dry coconut. It would be awesome.
Whenever some one reads my Red Velvet cake recipes (Eggless red velvet cake, Red velvet cake), I get a query about substituting the food colour with something healthier. I have tried with beetroot juice, ground beetroot but the colour of the cake was not as effective as the ones I made with food colours. Then one day I came across beetroot powder which was sold commercially. It was expensive and was not available anywhere near my area. Some how I forgot about all these after some time. Recently, I was watching Master-chef Australia and there was one master class by Gary (he is one of the chefs anchoring the show – for those who don’t watch Master-chef) He did a monochromatic dish with beetroot and finally sprinkled the whole dish with beetroot powder. And he also gave a tip about making it at home. This actually made me remember all about the queries I was getting. So one fine day I tried to make my own beetroot powder at home and I was so excited with the result. The process is very simple but it takes nearly a day to dehydrate the beetroot. What we are going to do is, peel the beets and slice it in a mandolin slicer. And these thin slices are spread out on baking trays as a single layer and placed in oven at the lowest heat setting. The water content in the beetroot is totally evaporated in that mild heat and we will be getting crispy beet flakes. These flakes are then ground to a fine powder! That is it. Isn’t it simple. I am yet to test it in recipes but when I poured water into the mixer the resultant water was so lovely red in colour. So I am so optimistic that the cake would also turn good in colour.
I love beetroot and I can have it raw as salad or as a delicious poriyal. My daughter likes poriyal and the pink poori I make with beet juice. But hubby dear hates beetroot and whenever I prepare a dish with it, he never touches it. Sometimes, I have to make another extra side dish just for him. So when I made this pachadi from nandoo’s kitchen, I thought he would not touch it. But to my utter surprise, he liked it very much. I made dal palak and for the side I made this delicious beetroot pachadi. When mixed with curd it turned to a lovely pink and I just loved it. It was quite spicy with ginger and green chillies and DH has asked me to make it again. So thanks to Lisha for this yum recipe. This for the second day of Blogging Marathon #34, week 4 in which I am preparing from Nandoo’s Kitchen. This is also one of Kerala Sadya recipes and I am extremely happy to have tried this. If you are making it hours before serving, then do not add curd to the pachadi. Add it at the time of serving else it will become sour.
The halwa was based on carrot halwa recipe. I have made one earlier but it in that recipe cooked beet would be ground to a fine paste and so halwa is very smooth. But this halwa has a nice texture as the grated beetroot is left as it is. I used to love this form childhood, but my daughter runs away from this. I don’t know why. May be she will come to like it when she grows up.
It is nearly a week since I posted in the blog. Last week was kind of hectic with Sruti falling ill. She recovered and I got ill. I am not in a bad shape today and suddenly I remembered the Daring Bakers Challenge. First I thought of skipping it but after half an hour of thinking, I decided to bake a cake. Sruti is in her holidays and I have not even prepared anything special for her snacks. As her health is returning back to normal, I decided to make her favourite-Chocolate Cake. For this month’s Daring Baker’s challenge, the host Ruth of Makey Cakey challenged us to make a delicious sweet bake with vegetables hidden inside it. She even gave us some examples such as Kidney Bean Choco Brownies, Banana and Spinach Muffins and Parsnip and caraway Cake. She wanted us to go creative and make a bake with vegetables. I was really afraid to add vegetables in the bake. If Sruti knows that some thing is wrong then she will never turn to the cake again. So to play it safe I decided to use beetroot in the cake. As I have done it already, I know how it tastes and even Sruti likes it. You will never be able to detect beetroot in the cake. It tastes chocolatey and is very soft, fluffy and moist. This cake is mildly sweet and so it can be used as a snack perfect with a cup of coffee or tea. And as I have cut it into small squares, they look super cute and are perfect for a tea party. For the egg substitute I used home made Ricotta which I tried last week. The result was awesome.
I have already posted two beetroot rice recipes. This is the most favourite rice for my daughter. The colour of the rice and simple ingredients used makes it a perfect lunch box recipe. It is very easy to put together this rice and so during the early morning busy schedule, this can be a life saver. I served this rice along with sesame thuvaiyal/ chutney and it was a hit.
This is a simple rice perfect for a lunch box. this is a little different from the Beetroot Saadam I posted earlier. This is cooked in milk so the colour is little pale. But it tastes great. The ingredient list is also very small and the pulao can be cooked within 30minutes as it doesn’t need any grinding. With the power cut on during 6am-9am, this will be a great dish to cook up for your kid’s lunch box as it doesn’t need any grinding. This snap has been lying in my drafts for a long time. I served it along with paneer tikka and the combination was great. Raitha would work fine too.