Cook Without Book

Beetroot and Kasundi Pulao What could be more unusual than the combination of beetroot and kasundi. Cooking Time:  20-25 minutes Servings:  4   Preparation Time:  10-15 minutes   Category:  Veg Ingredients • Beetroot,Boiled, peeled And Grated 1 medium • Cooked basmati rice 3 cups • Olive oil 1 tablespoon • Cumin seeds 1 teaspoon • Green chillies,slit 3 • Onion ,finely chopped 1/2 medium • Red chilli powder 1/2 teaspoon • Turmeric powder a pinch • Garam masala powder 1/2 teaspoon • Kasundi Mustard 3 tablespoons • Salt to taste • Fresh mint leaves,finely chopped 2 teaspoons Method Heat olive oil in a non stick wok. Add cumin seeds, green chillies and saute. When the cumin seeds change colour, add onion and saute lightly. Add red chilli powder, turmeric powder, garam masala powder, beetroot and saute for 1 minute. Add kasundi and saute for 1 minute. Add cooked rice and mix well and ...

Beetroot Cucumber and Tomato Raita A rich and luscious raita with a variety of ingredients. The peppy taste of coriander and green chillies complements the crunchy feel of peanuts and coconut in the beetroot, cucumber and tomato raita, while a tempering of cumin seeds and asafoetida gives out appetising whiffs! Preparation Time:  15 mins Cooking Time:  0.25 mins Makes 6 servings Ingredients 1/4 cup  boiled , peeled and  chopped beetroot 1/2   chopped cucumber 1/2 cup   chopped tomatoes 1 1/2 cups  whisked fresh  curds (dahi) salt  to taste 2 tsp   powdered sugar 2 tsp  finely  chopped green chillies 1 tbsp   oil 1 tsp   cumin seeds (jeera) a pinch of  asafoetida (hing) 3 tbsp  roughly  chopped peanuts 1/4 cup  freshly  grated coconut 1/4 cup  finely  chopped coriander (dhania) Method Combine the beetroot, cucumber, tomatoes, curds, salt, sugar and green ch...

Beetroot Soup Here is a vibrantly colored soup that is tasteful and soothing. The addition of cream gives the beetroot soup a rich mouth feel, while a dash of freshly ground pepper imparts a mild spiciness to an otherwise sweetish soup. The maida-butter-milk combo gives the soup a luscious consistency, which you will love. Preparation Time:  5 mins Cooking Time:  20 mins Makes 2 servings Ingredients 1  big  beetroot 1 tbsp   butter 1 tbsp   plain flour (maida) 3/4 cup   milk salt  and  freshly ground black pepper (kalimirch) powder  to taste 1 tbsp   fresh cream Method Combine the beetroot with enough water and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Peel the beetroot and chop them roughly into big cubes. Combine the beetroot cubes with ¾ cup of water and blend in a mixer to a smooth mixture. Strain and keep aside. Heat the butter in a broad non-stick pa...

Beets, Kumquats and Crumbled Paneer Salad Serves 4 4 medium red or golden beets, stems and root ends removed 1/3 cup pine nuts, lightly toasted 1/3 cup fresh paneer cheese, crumbled 6 kumquats, rinsed, cut into half vertically and seeded Salt to taste 5 to 6 Freshly ground black pepper Juice of 1 lemon 1 tablespoon sunflower-seed oil 5 to 7 fresh chives, cut into 1-inch pieces Cook the beets with their peel on. You can either do it by boiling them - cover the beets with water, bring to a boil, and simmer for 30 minutes or until beets can easily be pierced through with a fork. You can also cook them by wrapping the beets in aluminum foil and bake them in the oven at 400° F for an hour or until done. In either case let them cool at room temperature and remove their peels and slice them. Toos the beets with rest of the ingredients and serve on side of grilled meats or as a salad course.

http://cookingwidfun.blogspot.in/ Ingredients 100 gms   french beans 100 gms   carrot 100 gms   green peas 225 gms   potatoes 1  small can (450 grams) pineapple slices 2  apples 100 gms   fresh cream 1 cup   mayonnaise 1  boiled beetroot 1  head  lettuce salt  to taste sugar  to taste freshly ground black pepper (kalimirch) powder  to taste Method Cut the vegetables into small pieces and boil. Chop the pineapples and apples. Mix the fruits and vegetables, and add salt and pepper. Mix the mayonnaise and cream. Mix this mayonnaise thoroughly with vegetables. Add salt, pepper and sugar. Line a salad bowl with salad leaves. Pile the salad in the  center . Decorates with slices of beetroot. Serve cold.