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Beetroot Parfait or raita if we may

 From Around the world, Healthy choice, Raita, Sides, Vegetarian  14 Responses »
Jul 062012
 
Beetroot Parfait

 

The Plot :  38 Power Foods Blog group

Summary : 38 Power Foods blog group will focus on one ingredient each week taking inspiration from the book ; Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients from the editors of the whole living magazine. Each week we all will come up with recipes, stories, articles to encourage eating nourishing food.

Co conspirators : ( it will be nourishing for your foodie health to visit these blogs and see what they have come up with)

Jill at Saucy Cooks;

Jeanette at jeanetteshealthyliving ;

Martha at Simply Nourished Living ;

Mireya at Myhealthyeatinghabits ;

Alyce at More time at the table ;

Sarah at everything in the kitchen sink;

Casey at BookCase foodie

Episode #4 – Beets.

 

This week I made beetroots in many different ways. I made the standard raita ;  recipe for which I have shared in a previous post.

I sliced them thin, infused them with fennel and baked them into chips. I also made the recipe that I am sharing today –  of a beetroot parfait;  which is kid tested and approved. My daughter loved it and ate it without any fuss. She usually stays away from beetroots in any other form.

Beets provide antioxidant, anti-inflammatory, and detoxification support. Traditionally, In India it is  given to expecting mother’s as part of their special diet. And is also suggested for people whose hemoglobin levels are low.  It truly is a power food with research backing up all claims, so it really is not a myth.

While reading up on the benefits of beets, I found out that the beet leaves were equally nutritious and hence a power food. Last week, I and my friend Jill from Saucy cooks  were making Samosa and we  added the greens to the potato stuffing. The result was super delicious. And It made us feel a little better about frying up the samosa.

I love the fact that you can go buy a bunch of beets and use up the entire plant. Super convenient, economical and in plain words – A real Power food!

 

The parfait style yogurt based beet dish was a wonderful addition as a side dish. We grilled some chicken using tandoori spices, and served this as a side dish. Instant hit!

 

 

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Beetroot Raita or Parfait if we may

51

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Serves: 4 small parfait glasses

Serving Size: 1

Ingredients

  • 1 medium size beetroot
  • 2 Cups beet root greens chopped
  • 1/2 C plus 1/2 C yogurt divided
  • Salt ( only if you really want)

Instructions

  1. Wash the beet well and make some deep incisions in it with a sharp paring knife
  2. put it in a microwave proof dish and cover with a plastic wrap.
  3. pop the plastic wrap with the knife once or twice
  4. cook on high for 3 - 5 minutes
  5. when it is done , it will be soft and buttery
  6. peel off the outer layer and discard it ; chop the rest of the beet
  7. take 1/2 C yogurt and put in the blender along with the beet and blend them well -almost like a puree
  8. Now blanch the beet greens and shock them in cold water
  9. Put the greens into a serving bowl, layer with some plain yogurt and then top it off with the beet root yogurt mix puree.
  10. Serve with any grilled spicy dish. Or serve as a parfait for a snack.
http://www.spiceroots.com/2012/07/beetroot-parfait-or-raita-if-we-may/
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Beetroot Raita

 Healthy choice, Raita  4 Responses »
Mar 032010
 
beetroot raita

 

The sweetness of the beet, the gorgeous color and not to forget the amazing health benefits makes beetroot my favorite root vegetable. This recipe uses beetroot as a side dish with spicy meals.

Plan:

  • 1 medium beet root bulb
  • 1 C yogurt
  • 1/4 tsp white pepper powder
  • Salt as per taste [ try to keep it mildly salted]

Procedure : ( Microwave Method)

  1. Peirce the beetroot bulb all over with a sharp kitchen knife .
  2. Place in a microwave proof bowl , cover with a cling wrap.
  3. Make incisons on cling wrap, thus creating a vent for steam to escape
  4. Place the beet in the Microwave for 4- 5 minutes [time varies as per beetroot size]
  5. Test for doneness by inserting a fork. What you are looking for is tender but not mushy texture
  6. Peel off the skin, when it cools down
  7. Finely chop the bulb
  8. Whisk the yogurt, add some salt and the pepper
  9. Add in the beetroot. Mix well. Chill before serving.

Stovetop Method

  1. Peirce the beetroot bulb all over with a sharp kitchen knife .
  2. Place in a deep pan and cover with water.
  3. simmer on medium heat until tender.
  4. This method takes longer than the microwave method so patience is the key, but the texture and taste is really worth the wait.
  5. Once it gets tender, allow it to cool, peel – chop and follow the recipe from above!

 

Serve as a side dish.

Note: Replace whole milk yogurt with a no fat yogurt for a low fat choice.

Muji Chetin

 Healthy choice, Kashmir, Raita, Vegetarian  1 Response »
Feb 182010
 
muji chetin


Greens, Rice  and Yogurt - Haakh, bata, zamutdodh – Speak the words thus and see the joy in a Kashmiri’s eyes. Its comfort food;  it speaks of home and of long winter nights of comforting talks with family.  Now we all know that Kashmiri cuisine uses a lot of spice and heat. So,  for the days when we don’t eat the simple Haakh and are relishing the roganjosh and Dum Olu, we have a refreshing side of daikon radish with yougurt. ‘It balances out the heat and spice of the rest of the food and aids digestion’, my Grandma would say. As for me I love this dish – Balancing properties or not! Here’s to all Radish lovers !!

 

Plan:

  • 1 medium  daikon radish (about 200gms)
  • 1 tsp roasted cumin powder
  • 1 C  Greek yogurt, whisked
  • 1 thai chilli, chopped fine
  • A pinch of red chilli powder
  • Salt to taste

Prodedure :

  1. Grate the daikon radish and set aside for a few minutes
  2. Squeeze out the juice from the radish and put the squeezed radish in a bowl.
  3. Add the cumin, yogurt,thai chilli & salt. Mix it well .
  4. Sprinkle the chilli powder on top as  a garnish.
  5. This is best served chilled

Note: This goes well with spicy and hot  dishes, but you can serve it like any other raita or eat it as a salad.  And If you make it with a bunch of red radishes, this dish looks beautiful!