Beetroot Dip

Beetroot dip with roasted beetroot.
A delicious and easy to make dip for your snacks with all the healthy and flavourful ingredients.
You will love the taste even if you don’t like beetroot. Roasting enhanced the sweetness and taste of beetroot.

You may like some more beetroot recipes in this blog.

1. Dairy free beetroot smoothie

2. Beetroot dal or lentil curry

3. Beetroot shot

4. Beet smoothie

5. Beetroot rice or pulao and raita

6. Black rice oats beetroot pancake

7. Beetroot appe

8. Beetroot cutlets

9. vegan fruit and veggie smoothie

10. Beetroot green with green peas and corn

Beets are packed with essential vitamins, minerals and plant compounds, some of which have medicinal properties.
1. Many Nutrients in Few Calories. Beets boast an impressive nutritional profile.
2. Help Keep Blood Pressure in Check.
3. Can Improve Athletic Performance.
4. May Help Fight Inflammation.
5. May Improve Digestive Health.
6. May Help Support Brain Health.
7. May Have Some Anti-Cancer Properties. 8. May Help You Lose Weight.
Source

Earlier I have made beetroot dip with boiled or raw beetroot.

Dip with raw beetroot

But noticed a baked beetroot process in twitter from Gala in the kitchen. A detailed and well explained method shared on this blog. Followed the method and very happy with the result. Taste of the baked beetroot are much better than boiled or raw beetroot. You could also see the difference in colour.

Recipe is very easy and simple. If you have baked beetroot ready then you only have to blend all the ingredients. But if you don’t have oven then you can boil the whole beetroot with water in pressure cooker then peel and chop when cool before blending.

Recipe

Beetroot – 2 medium

Tomato – 1 medium

Walnut – 1 tablespoon, chopped

Mint leaves – 3 tablespoon

Sesame seeds – 1 tablespoon

Dried Basil – 1 teaspoon

Lemon juice – 1 tablespoon

Black or pink salt to taste

Pepper powder to taste

Lemon zest – 1/4 teaspoon

Method

1. Wash well and bake the beetroot. Get the method here.

2. I have used my halogen oven to bake. If you are using halogen wrap beetroot with baking paper and then aluminium foil as directed in the above link. Place beetroot on muffins tray.

3. Place the tray on high rack of halogen oven.
Select speed up at 230° for 40 minutes or till done. Insert a fork to check.

4. If you don’t have oven then boil the whole beetroot in pressure cooker with water till done.

5. Let the beetroot cool down. Peel and chop into small pieces.

6. Dry roast the sesame seeds. When it starts to change its colour to light brown remove from heat. Transfer the sesame seeds on a plate.

7. Roast the tomato.
Hold it with the help of a fork or knife on flame. Roast till the skin becomes black.

8. Dip roasted tomato in cold water.
Now peel the skin and chop roughly.

9. Blend everything altogether.
Taste and add salt and more lemon juice if require.

10. Pour the mixture in a glass bowl. Garnish with mint leaves, walnut and dry roasted sesame seeds. Serve with any snack.
You can keep it in refrigerator for 5 – 6 days.

Note

You can add garlic cloves if you want.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Mango Sesame Chutney

Mango sesame chutney.
A lip-smacking delicious chutney from Andhra Pradesh cuisine.
This chutney is very easy to make. Just grind all the ingredients and add the tempering. You will love with nutty flavour of sesame. You can use it as a dip with any snack.

Tanginess of raw mango and the taste and flavour of chillies, curry leaves and sesame seeds made the chutney lip-smacking.

For some more chutney recipes click on the name below.

Date raisin jaggery chutney with mango bar

Water chestnut or singhara chutney

Onion tomato chutney or dip

Peanut chutney or dip

Mango raisin chutney

For recipe swap challenge I was searching for recipes on the blog of Aruna Panangipally. Who blog at aahaaramonline.com
I was paired with her. I made her falafel but I have also bookmarked this mango sesame chutney. And made it in small quantity. Just loved it. So want to share it for my readers. You can check out the original recipe from Aruna’s blog.

You can make it double if you want. But I like to make my chutney or dip in small quantity and make every time fresh. You can add some more chillies if you want your chutney spicy and hot.

Recipe

Raw Mango – 1/2 cup, peeled and chopped

Sesame seeds or til – 2 tablespoon

Turmeric – a pinch

Green chilli – 2 – 3

Salt to taste

Oil – 1 teaspoon

Mustard seeds – 1/2 teaspoon

Dry red chilli – 1

Curry leaves – 4

Method

1. In a grinder grind chopped mango, sesame seeds, green chilli with turmeric and salt.

2. Add water to make thick paste.
When the mixture becomes smooth take out in a bowl. Taste and adjust the seasoning.

3. For tempering heat oil in a small pan.

4. Add mustard seeds and let it splutter.

5. Add dry red chilli and curry leaves. Fry for few seconds.

6. Add the tempering to the chutney. Mix well.

7. Your mango sesame chutney is ready. Serve with idli, dosa or any snack.

Note

Add chilli according to your taste. If you like your chutney hot use more chilli.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update
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