Beetroot Rice Or Pulao And Raita

Beetroot rice or pulao.

A very flavourful and delicious comfort one pot satisfying meal. 

And beetroot made this rice super healthy. 

Beetroot is low in fat, full of vitamins and minerals and packed with powerful antioxidants. And it contains potassium, magnesium, iron, vitamins A, B6 and C, folic acid, carbohydrates, protein, antioxidants and soluble fibre. Not only that beetroot nutrition can also make your skin glow.

And you will get a natural lovely colour rice with beetroot. 

This post is going to be a part of #Foodiemonday bloghop hot/cold rice recipe theme. My contribution is this easy, healthy and delicious beetroot rice or pulao. 

I have made it with green peas. You can use fried cashew nuts or any dry fruits of your choice. If you want to make it non vegetarian add hard boiled eggs, boiled and shredded chicken or mutton. 

Sharing a beetroot raita recipe too. This raita goes well with beetroot rice or pulao. 

Recipe 

Rice – 1 cup

Beet – 1 peeled and grated 

Green chilli – 1 – 2 finely chopped 

Ginger – 1 inch piece grated 

Garlic – 4 – 5 cloves crushed or finely chopped 

Onion – 2 sliced 

Lemon – 1

Green cardamom – 4

Cloves – 4

Cinnamon – 1″ piece 

Mace or javitri – 2 string 

Star anise – 1

Kababchini or cubeb – 4

Cumin seeds – 1 teaspoon 

Bay leaf – 1

Cumin powder – 1 teaspoon 

salt to taste 

Black pepper powder – 1 teaspoon 

Garam masala powder – 1/2 teaspoon, optional 

Turmeric powder – 1/4 teaspoon 

Green peas – 1 cup 

Cilantro – 1 cup chopped 

Mint leaves – 1/2 cup chopped

Oil or ghee/clarified butter – 2 tablespoon
Water – 1 & 1/2 cup 

Method 

Wash and soak the rice for 15 minutes. 

Crush cardamom, cloves, cinnamon, mace, star anise and Kababchini or cubeb in a mortal pastel. 

Heat 2 tablespoon clarified butter/ghee or oil. I have used 1 tablespoon oil and 1 tablespoon ghee. 

Add bay leaf, crushed whole spices and cumin seeds. Let the seeds crackle. 

Add sliced onions and garlic. Fry till the onion becomes brown. 

Add grated ginger and chopped green chilli. Saute for few seconds. 

Add grated beetroot, salt, chopped cilantro, mint leaves and all the spices. 

Saute till the mixture dried up completely. 

Now add the drained rice. Mix gently. 

Add green peas, water and juice of 1 lemon. Mix well. You can add fried cashew nuts or any dry fruits of your choice. 

Close the lid. Switch off the flame after 1 whistle. 

Don’t open the pressure cooker immediately. Wait for the pressure to go down naturally. 

Open the lid. Fluff the rice gently.

Serve it with healthy and yummy beetroot raita. 

Recipe of healthy and nutritious raita

Curd – 1 cup

Grated beetroot  – 3/4 cup

Cumin (dry roasted and powdered) 1/2 teaspoon 

Rock salt – 1/2  teaspoon 

Chopped coriander leaves – 1 teaspoon 

Salt to taste 

Red chilli powder – 1/4 teaspoon 

Black paper powder – 1/2 teaspoon 

Sugar – 1/4  teaspoon  ( optional) 

Method 

Peel and grate the  beetroot.

Mix with coriander leaves, rock salt, Cumin powder, salt, chilli powder and black paper powder. Add beaten curd and mix well. Serve chilled. 

You can add some chopped capsicum and onions to give little crunchiness but its optional. 

Serve chilled, delicious and colorful raita with hot beetroot rice or pulao. 
Or enjoy the healthy and delicious rice with any raita or chutney.

Savoury Potato Cake

Savoury potato cake.

A basic recipe of potato cake I have found in a old Bengali cookbook of Bela Dey . 

I bought this book from Kolkata a long time ago. That was my first Kolkata visit after marriage. And I wanted to learn some fish dishes. In Bengali family fish is a staple food. And that time I have no idea about cooking fish

So I have to search for some authentic recipes. Bought this book with lots of other books from my favourite place in Kolkata College Street book market. A must visit for book lovers. 

This book is a collection of many Indian and continental recipes. And my culinary journey started with this lovely book. 

When my fellow bloggers decided to make something from cookbook , this old book comes in my mind first. Yes, its too old, over 30 years but the recipes are all time favourite. 

This post is going to be a part of 80th #Foodiemonday bloghop #cookbook theme. Its difficult to select one recipe from such a vast collection. 

I am sharing a basic recipe of potato cake. The recipe need only potatoes, refined flour/maida, salt, milk and butter.

 I have added some cilantro, black pepper and oregano for flavour. You can use 2 – 3 eggs, boiled minced mutton or chicken, fried onions, garlic powder, green onions or cheese in it. Add spices of your choice. Italian herb or Indian spices everything will go well with this. You can sprinkle cheese on the top. 

Recipe 

Potato – 4

Refined flour/maida – 2 tablespoon 

Butter – 1 tablespoon 

Milk – 2 – 3 tablespoon 

Cilantro – 2 tablespoon chopped 

Salt and black pepper to taste 

Oregano – 1/2 teaspoon optional 

Oil for greasing 

Breadcrumbs to sprinkle 

Method 

Boil the potatoes in enough salted water. 

Peel and mash well. You can grate it too. 

Add salt, black pepper, melted butter, oregano and refined flour/maida. Mix well and add milk to make a smooth lump free dough.

You can use green onions, 2 – 3 eggs,  boiled minced meat, cheese, fried onions, garlic powder and any spices of your choice. Whether its Italian herbs or Indian spices. Make as per your taste and enjoy. 

You can make it on pan too. For pan frying, grease a nonstick pan. Place a round mould on it. I have made some in this way and used round cookie cutter. 

Now sprinkle little breadcrumbs. Fill the mould with potato mixture. Press and flatten top with a spoon. 

Remove the mould gently and make all the cakes in this way. Let it  cook on medium flame. Flip and cook the other side too. 

Or line with parchment paper or grease a baking tray. And make the cakes with the help of a mould just like mentioned the process for pan. Sprinkle breadcrumbs and butter or oil over it. Shallow fry or bake in preheated oven at 200° for 10 – 15 minutes or until the colour becomes brown. 

I have used muffins pan to make it. Some on tray and rest in muffin pan. 

Preheat the oven at 200°. Grease the muffin moulds with butter or oil. Sprinkle little breadcrumbs. Pour potato mixture in the muffin moulds. Press and flatten the top with a spoon. Sprinkle breadcrumbs and butter or oil over it. You can sprinkle shredded cheese too. 

Bake at 200° for 10 – 15 minutes or until the colour becomes brown. 

Serve hot with any sauce. 

Happy baking 🙂

Chocolate Cake With Orange Crunch And Glaze

Eggless chocolate cake with orange crunch and glaze.

A superbly delicious chocolate cake topped with orange flavoured crunch and orange glaze. Gorgeous isn’t it 😀

I love the mixed flavour of orange and chocolate. I have already shared chocolate filled orange muffins. Get the recipe here 👇

Orange muffins 

This eggless chocolate cake is all-time favourite amongst my family and friends. very easy to make yet yummy, soft and moist. You can enjoy this without any frosting, crunch or glaze. I have adopted this chocolate cake recipe from Zee Bangla Rannaghar.

Our this week’s 79th  #Foodiemonday bloghop theme is #Valentine. So giving some gorgeous look to the chocolate cake with some delicious ingredients like oranges, almonds and orange cream cookies etc.

Yes I have used these orange cream cookies to make the crunch. And the taste is awesome.

Normally Graham Crackers are used to make the crunch. But its not available here. You can use any cookies or biscuits for the crunch. If you don’t have these orange cream cookies use any digestive biscuits. Just check the sweetness and add little more if require.

I have used 1 tablespoon unsalted butter to add some moisture but you can omit it.

Glaze is made of orange juice, zest and powdered sugar. I have used little orange food colour. If you are making it for kids you can make it without colour too. I have added to beautify the cake for this Valentine special event 😁

Recipe 

For the crunch
Orange cream cookies – 1 cup crushed

Almonds – 1/2 cup

Orange zest – 1 teaspoon

Sugar – 1/4 cup

Unsalted butter – 1 tablespoon

For the cake 

Refined flour/maida – 1 & 1/2 cup

Powered sugar – 1 cup

Oil – 1/2 cup

Milk – 1 cup

Vinegar – 1 tablespoon

Cocoa powder – 2 tablespoon

Baking soda – 1/2 teaspoon

Baking powder – 1/2 teaspoon

Vanilla essence – 1 teaspoon

For the glaze
Powered sugar – 1/2 cup

Freshly squeezed orange juice – 2 tablespoon

Orange zest – 1/2 teaspoon

Orange food colour – a pinch, optional

Method

Dry roast the almonds until its change it’s colour and becomes fragrant. Let it cool down.

Blend or grind the almonds with sugar and orange cookies.

Take out the mixture in a bowl. Mix orange zest and butter in it. I have used butter to get some moisture in the mixture. You can omit it if you like.

Mix everything well.

Grease a baking pan and dust with flour. If you are using nonstick pan, just lightly grease the pan.

Spread the crunch mixture on the bottom of the pan and wall too. Press with your fingers to set well. Keep the pan aside.

Preheat the oven at 180° for 10 minutes.

Mix vinegar in lukewarm milk and keep aside.

In a bowl sift together flour, baking powder, soda and cocoa powder.

In a bowl whisk together oil and sugar. I have used rice bran oil but you can use olive oil or any white oil.  Add vinegar mixed milk in the  oil sugar mixture. Whisk again.

Add vanilla essence. Mix well. Then gradually mix the dry ingredients. Mix everything and make a smooth lump free batter.

Now pour in the prepared cake tin. Bake for 30 – 40 minutes or till the toothpick comes out clean. Check once after 30 minutes. Time depends on the oven.

Take out the cake from the pan when slightly warm. Place on a plate upside down.

Let it cool down completely.

In the meantime prepare the glaze. In a bowl mix powered sugar, grated orange zest, orange food colour and orange juice. Beat well until smooth.

Pour the mixture over upside down cake.

Garnish with orange slices and Choco chips.

Slice and enjoy …….

Happy baking 🙂

Black Rice, Oats And Beetroot Chilla Or Pancake

Black rice, oats and beetroot chilla or pancake.

Very delicious and perfect for winter morning breakfast. And yes healthy too

You can get some more beetroot recipes in my blog. But this time tried with black rice. I have some black rice flour which I have made for black rice double chocolate cake. So I want to use it but very happy with the taste, it was amazing. Now I have to make some more black rice flour 😁

If you don’t have black rice you can use any white or brown rice too.

Black rice is an excellent source of fiber, amino acid, minerals, vitamins and antioxidants. And its more nutritious than brown rice.

Oats are loaded with Dietary fiber, more than any other grain. Oats have a range of healthy cholesterol lowering properties, helps control weight, reduces blood pressure, stabilize blood sugar, good for skin, enhances immune system, lower the risk of colon cancer.
And we all know oats as world’s healthiest food. Better way to gain the strength and energy.

Beetroot is low in fat.  Full of vitamins, potassium, iron, nitrate and packed with powerful antioxidants. Its known as super food.

Coming to the recipe. Its very easy to make. Only mix all the ingredients. Cover and leave it for some time and make just like a pancake with little oil.

Recipe 

Black rice flour – 1 cup

Oats powder – 1 cup

Beetroot  – 1 peeled and grated

Coriander leaves – handful chopped

Green chilli – 1 – 2 finely chopped

Ginger – 1″ piece grated

Onion – 1 finely chopped, optional

Lemon – 1/2

Cumin powder – 1 teaspoon

Chat masala powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon, optional

Salt to taste

Oil for shallow frying

Method 

Soak the rice flour with little water for an hour and grind into a smooth paste.

In a large bowl mix ground oats, grated ginger and beet, soaked and ground black rice flour, salt, spices, chopped onion, juice of 1/2 lemon, green chilli and coriander leaves. I didn’t use onion.

I have mentioned the process of making black rice flour here.

Add water to make a lump free semi thick flowing batter. Mix well. Cover and leave aside for 30 minutes.

Now stir the batter well. Add more water if require.

Heat a nonstick pan and grease it with little oil.

Pour a ladleful of batter in the middle. Spread it evenly to make a circular shape.

Drizzle little oil and let it cook till it leaves the sides.

Flip and cook the other side too.

Serve hot with any chutney or sauce.

Rajasthani Gatta Curry Or Gatte In Shahi Gravy

Gatta curry or gatte in shahi gravy. A very delicious and no onion garlic curry from Rajasthan. 
Our this week’s 78th #Foodiemonday bloghop theme is regional cuisine. And I have chosen Rajasthan. The state known as the land of Maharajas. This princely state is famous for it’s vibrant culture and rich heritage.

Rajasthan is well known for it’s vast array of savouries and sun-dried snacks. The delicious curries of this state are based on gram flour or pulses. Spices, dry fruits and curd are mainly used in the Rajasthani delicacies.

Rajasthani gatta curry or gatte ki subzi is a vegetarian dish made of steamed or boiled besan/chickpea flour dumplings in a spicy and tangy yoghurt based gravy. A very popular dish of this state.

Recipe 

For gatte

Besan/chickpea flour – 1 cup

Curd – 1 tablespoon 

Chopped cilantro – 1 tablespoon 

Turmeric powder – 1/4 teaspoon 

Green chilli – 1 – 2 finely chopped 

Oil – 1 tablespoon 

salt to taste 

Oil for frying the gatte 

For gravy 

Curd – 1 cup 

Besan/chickpea flour – 1 tablespoon 

Slit green chilli – 1 – 2

Cumin seeds – 1/2 teaspoon 

Sarson or mustard seed – 1/4 teaspoon 

Saunf or fennel seeds – 1/4 teaspoon

Hing or asafoetida – 1/4 teaspoon 

Bay leaf – 1

Green cardamom – 2 crushed 

Cinnamon –  1″ piece crushed 

Cloves – 2 crushed 

Curry leaves – 2 – 4

Turmeric powder – 1/2 teaspoon 

Cumin powder – 1 teaspoon 

Coriander powder – 1 teaspoon 

Chilli powder – 2 teaspoon 

Garam masala powder – 1/2 teaspoon 

Khoya/mawa – 1 heaped tablespoon 

Oil – 2 tablespoon 

Chopped cilantro – 2 tablespoon 

Fried cashew nuts for garnish 

Method 

In a bowl mix besan/chickpea flour, curd, salt, turmeric powder, oil, chopped cilantro and green chilli. Make a firm dough. Add little water if require. You can use a pinch of soda or baking powder. I didn’t. 

Divide the dough into 4 equal parts. 

Shape each part into long cylindrical roll. The dough will be sticky. So take little oil in your palm and then shape the rolls. 

Keep the rolls aside for 10 – 12 minutes. 

Boil enough water to cook the rolls. Add the rolls gently in the boiling water. Boil for 8 – 10 minutes or until they float on top. Remove the rolls from water. 

Don’t discard the remaining water, we will use it to make gravy. 

Cut the rolls into 1/2 inch long pieces and fry them in  oil. Keep the fried gatte aside. 

Mix curd and 1 tablespoon besan/chickpea flour. Beat well to make a lump free smooth mixture. Add 1/4 cup water and beat again. 

Heat oil in a pan. Add bay leaf, cumin seeds, mustard seeds, fennel seeds or saunf, curry leaves, asafoetida or hing, crushed cardamom, cinnamon and cloves. 

Let the seeds crackle and add khoya/mawa. Saute for few seconds on low flame. Add all the spices and mix well. Saute till oil leaves the sides. 

Add curd and besan/chickpea flour mixture, remaining water of boiled gatte, salt and 1 cup water. Let the mixture boil, stir continuously. Cook on low flame for 10 minutes. 

You can add more water if require to make a semi thick gravy. 

Now add the fried gatte. And boil again for 5 – 6 minutes. 

Gatta curry is ready. Garnish with chopped cilantro and fried cashew nuts. 

Serve hot with steamed rice or roti or Indian flat bread.