On the menu today is Beetroot or Beets Masala Curry. I have seen that beets are not really a favorite of most people. And mostly everyone eats it in salad or a beets soup. Some people make beetroot poriyal or beetroot dry curry. Beets I know have great nutritional value with all the vitamins and minerals they contain. They are a natural detox vegetable and help purify blood. I read somewhere too that beets were actually used as an aphrodisiac – they are nature’s Viagra 🙂
This delicious curry dish is a recipe handed down by my grandmother who used to make many dishes in a similar fashion. The fresh ground masala in this recipe really lends it self well to the beets taking it to a whole new level. Serve this with roti and you have a great meal!
Tasty Beetroot Masala Curry
You will need:
4 Beets – Peel, wash and chop or grate in a Food processor (if you dont have a food processor, you can chop the beets into tiny cubes or grate with a large hole grater)
1 Medium onion – Chopped into cubes
Seasoning ingredients: Mustard seeds, urad dal, hing or asofoetida
Salt to taste
For the masala paste:
2 tbsp grated coconut
3 Green chillies
1 small piece Cinnamon stick or dal chini
2 small cloves
2 small pods garlic
2 sprigs fresh cilantro or coriander leaves
Grind all of the above into a smooth paste with some water. Keep aside.
1. In a pan, heat the oil. Add the seasoning ingredients. Allow the mustard seeds to splutter and the urad dal to turn golden brown.
2. Add the curry leaves and the chopped onions. Saute for a few minutes until golden brown.
3. Add the chopped/grated beets. Add salt to taste and 3/4th cup water. Cover with a lid and cook until almost cooked.
4. Add the ground masala paste and mix well. Cover again with the lid and cook until almost dry. Ensure that the raw smell of the masala paste is gone.
5. Serve hot with Roti.
Beetroot Masala Curry
Thanks for stopping by 🙂
Quesadilla (pronouced as “keh” “sa” “di” “yah”) is a traditional Mexican flatbread sandwich made of tortillas and usually a cheese and bean or cheese and vegetable or cheese and meat or a plain cheese filling. Popular in the US and in Mexico and some other parts of Central and South America..this dish a kid friendly snack. Make it with lots of cheese and you cannot go wrong.
To cater to a vegetarian palate at home and also to innovate with a slight Indian touch:-) I created what I call a Fusion Quesadilla this morning. This was our lunch for today, serve it with some fresh home made salsa or guacamole and you have a filling, fresh and tasty meal.
You will need (this recipe makes 2 quesadillas i.e 8 servings):
4 Tortillas (You can use either store bought tortillas or thin home made rotis)
4 Medium Potatoes – Boil in a pressure cooker, peel and mash
4 Tsp Green Chutney
3 tbsp Grated cheese (I used Mexican cheese, you can alternatively use grated cheddar or grated Amul cheese )
Salt to taste
Crushed black pepper powder to taste
Butter for roasting
1. Boil the potatoes and mash as mentioned above.
2. To the boiled potatoes add salt, pepper powder and 1/2 tsp butter and mix well. You may also add chaat masala or chilli powder if you like your quesadilla spicy.
3. On one tortilla, spread 1 tsp green chutney and slowly spread the mashed potato mixture. (Green chutney side facing up)
4. Top with grated cheese
5. Spread 1 tsp green chutney on the other tortilla and close the above with this (green chutney side facing down)
6. Brush some butter on the top of the tortilla and place carefully in a quesadilla maker. If you dont have a quesadilla maker, you can cook on a pan or tava like how you would a normal roti. Make sure you press gently on top and ensure the tortilla sticks. The cheese that melts will help in this. Flip over gently and roast the other side too. Apply butter as needed.
7. Cut into 4 wedges and serve hot.
Delicious Potato Quesadillas
This is simple dish that the kids will love.
This recipe is quick fix lifesaver if you are looking for a simple, flavorful dish to serve as a side to Roti or Rice. Thanks to my friend Anitha for sharing this recipe, this dish is now a regular feature on my menu..
Green Beans Curry
You will need:
Green Beans – String and chop (or if you are pressed for time the frozen beans work fine too)
Garlic – 2 pods; Peel and mash roughly
Dry Red chillies – 2; broken into pieces
Salt to taste
Besan or Gram Flour – 2 tbsp
Turmeric Powder – 1/2 tsp
Oil, mustard seeds, cumin seeds (jeera), Hing or Asafoetida, 1 tsp urad dal, Curry leaves
1. In a pan, heat the oil. Add seasoning ingredients one at a time. Allow the mustard seeds to splutter and the urad dal to turn golden brown.
2. Add the dry red chillies and the garlic and fry for a minute.
3. Add the chopped green beans and 1/2 tsp turmeric powder. Add salt to taste and mix well.
4. Add about 1/2 cup water, cover with a lid and cook until the beans are cooked and tender. Allow all the water to evaporate.
5. Add the gram flour/besan and mix well until the besan coats the green beans. Fry for 5 minutes on medium heat until the raw smell of the besan is gone.
6. Serve hot with roti or rice.
Delicious Green Beans Curry with Besan