Long time I posted anything here. Was watching some cooking videos on youtube and searched for beet root recipe as I had beets sitting in my refrigerator waiting for their turn ;)
Finally I found interesting by Sanjay Thumma on youtube and here you go.
The Korma turned out amazing. Hope anyone who finds this on the web, inspires them to cook beets korma.
Cloves - 4
Cinnamon - 1 inch
Cardamom - 1 whole
Cashewnuts - 2 tsp
Red chillies - 5
Fennel seeds - 1 tsp
Coriander seeds - 2 tsp
Cumin seeds - 1 tsp
Poppy seeds - 2 tsp
Coconut (grated/frozen) - 1 tbsp. ( can use dry also)
Veggies and other ingredients:
Beet root - 1
Potatoes - 1
Peas - 3/4 cup
Chopped Onion - 1Big or 2 small
Tomatoes - 1 Big or 2 small (I pureed it since the blender was used already)
Green Chillies - 2 slit
Red Chilli powder - 1/2 tsp
Turmeric - 1/2 tsp
Ginger paste - 1tsp
Garlic paste - 1tsp
Beaten yogurt/curd - 1/2 cup
1/2 lemon juice
Coriander leaves for garnishing.
Salt to taste.
Water
1. Fry Masala except the the grated coconut on medium flame.
Grind them in a blender along with coconut and some water and keep aside.
2. Heat a pan with oil and add bay leaves and fry for a minute and then add onion and fry for 2-3 mins.
To this add giner garlic paste, turmeric, green chillies and fry until the raw flavor of garlic is reduced.
3. Add cut beet root and fry for 5 mins.
4. Then add potatoes and peas and mix well.
5.Add red chilli powder and fry them for 1 minute.
6. Add the made masala paste and mix well.
7. To this add the tomato puree or chopped tomatoes.
8. Add enough water to bring to a liquid consistency and stir well.
9. Cover and cook on low flame for 20- 25 mins until the veggies are almost done.
Then add the beaten curd/yogurt and mix well.
10. Squeeze half lemon juice and garnish with coriander leaves. Cover with a lid and let it sit for 5 mins before serving.
11. Enjoy with Chappathi's or pooris
Finally I found interesting by Sanjay Thumma on youtube and here you go.
The Korma turned out amazing. Hope anyone who finds this on the web, inspires them to cook beets korma.
Ingredients:
Oil - 2 tbspCloves - 4
Cinnamon - 1 inch
Cardamom - 1 whole
Cashewnuts - 2 tsp
Red chillies - 5
Fennel seeds - 1 tsp
Coriander seeds - 2 tsp
Cumin seeds - 1 tsp
Poppy seeds - 2 tsp
Coconut (grated/frozen) - 1 tbsp. ( can use dry also)
Veggies and other ingredients:
Beet root - 1
Potatoes - 1
Peas - 3/4 cup
Chopped Onion - 1Big or 2 small
Tomatoes - 1 Big or 2 small (I pureed it since the blender was used already)
Green Chillies - 2 slit
Red Chilli powder - 1/2 tsp
Turmeric - 1/2 tsp
Ginger paste - 1tsp
Garlic paste - 1tsp
Beaten yogurt/curd - 1/2 cup
1/2 lemon juice
Coriander leaves for garnishing.
Salt to taste.
Water
1. Fry Masala except the the grated coconut on medium flame.
Grind them in a blender along with coconut and some water and keep aside.
2. Heat a pan with oil and add bay leaves and fry for a minute and then add onion and fry for 2-3 mins.
To this add giner garlic paste, turmeric, green chillies and fry until the raw flavor of garlic is reduced.
3. Add cut beet root and fry for 5 mins.
4. Then add potatoes and peas and mix well.
5.Add red chilli powder and fry them for 1 minute.
6. Add the made masala paste and mix well.
7. To this add the tomato puree or chopped tomatoes.
8. Add enough water to bring to a liquid consistency and stir well.
9. Cover and cook on low flame for 20- 25 mins until the veggies are almost done.
Then add the beaten curd/yogurt and mix well.
10. Squeeze half lemon juice and garnish with coriander leaves. Cover with a lid and let it sit for 5 mins before serving.
11. Enjoy with Chappathi's or pooris
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