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Beetroot was never my favorite vegetable to eat while growing up but I loved it in my lunchbox.I remember specifically asking amma to pack Beetroot thoran/upkari {curry} on top of white rice and NOT mix it.The anticipation of waiting till lunch time was so exciting and that particular moment,when I opened my lunch box and saw my pristine white rice stained pink,ah thank goodness such nostalgic memories never ever fade away from my mind.
Like with many other vegetables slowly I developed a fondness for beetroot too.Peas on the other hand is one of our favorites.Come season of Fresh peas and all I can think of is how to freeze the maximum amount of peas I can for the following year.I love the combination of beetroot and peas.Both slightly sweet and earthy and pairs beautifully.
I've been wanting to make this Biryani for a long time.A simple masala paired up with fresh beetroot and peas and fragrant Basmati,this makes for a very fulfilling,delicious and nutritious meal.
Check out some more Biryani recipes here on the blog -
Vegetable Dum Biryani
Chettinad Mushroom Biryani
Quick Masala Biryani
Cauliflower Biryani
Baby Potato Biryani
Tomato Biryani
Beetroot-Peas Biryani
Ingredients
Rice - 1 1/2 cups
Salt to taste
Water - 3 cups
Oil/Ghee - 2 tbsp
Cashewnuts - 4-5,chopped
Raisins - 4-5
Saunf - 1/2 tsp
Cardamom - 2
Clove - 3-4
Cinnamon - 1' stick
Star Anise - 1
Onion - 1/2 of 1 medium sized,sliced thin
Haldi/turmeric - 1/2 tsp
Beetroot - 1 cup,roughly packed
Fresh peas - 1 cup,roughly packed
Coriander leaves - 1/2 cup
Mint leaves - 1/4 cup
For the Masala
Onion - 1/2 of 1 medium sized onion,sliced
Tomato - 1,chopped
Green chilly - 1
Ginger garlic paste - 1 tsp
Coriander - 1 tsp
Jeera - 1/2 tsp
Grated coconut - 1 tbsp
Method
Wash and soak the basmati rice for about 20 minutes.
Grind to a paste the ingredients for the masala and keep aside.
Add ghee/oil to your pressure cooker(I used my 3 ltr handi cooker)and saute cashewnuts and raisins till golden brown,drain and keep aside.
Now add the saunf,whole garam masalas,onion and saute well.
Mix in the haldi and the ground masala and saute till the masala dries up a bit and loses the raw smell.
Mix in the beetroot,peas,rice,coriander leaves,mint,cashewnuts,raisins and salt to taste.
Add water and check the seasoning.Close the cooker and cook for exactly ONE whistle and switch off the flame.
Let the cooker cool down and then remove the lid and fluff up the rice using a fork.
Serve with some raita,papad and pickle.
Yet another Valentine's day went by without as much as a buzz here.Though we don't 'celebrate' Valentine's day I keep planning stuff for the blog every year.Sometimes it happens and sometimes,like last few years it doesn't.Never mind,I'm sure all of you must have had a wonderful time,V-day or not,right?On our part,we had a wonderful,though short, trip back home where I gorged on Amma's food and Arjun was showered with love and cuddles left,right and center :)
A while back around Christmas,I had shared a pic of these lovely Brownies on Instagram and was soon showered with queries for the recipe.It took me this long to finally compile the post,sigh!I've always believed Brownies were best made with eggs,I'm all for Eggless recipes but not Brownies.But this recipe changed my mind.Chocolaty and fudgy this recipe is a keeper.
I've made this recipe thrice already and each and every time,people were surprised to know these were eggless and literally pinged me non-stop till I gave them the recipe,yes that good!
Eggless Chocolate Brownies
Recipe source - Rajshri Food
Ingredients
Melted Butter - 80 gms
Condensed milk - 180 gms
Curd - 30 gms
Vanilla essence - 1/2 tsp
Dark chocolate - 160 gms,melted
All purpose flour - 120 gms
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Chocolate chips - 50 gms
Walnut - 50 gms
Method
Preheat oven to 180C.Grease and line a brownie tin{I used 8'}
In a bowl,whisk together melted butter and condensed milk.Add curd and vanilla and whisk well.
Pour in the melted chocolate and gently stir with a spatula.
Sieve the dry ingredients - flour,baking powder and baking soda into the wet ingredients and gently fold together.
Mix in the chocolate chips and walnuts.
Pour the batter into the prepared tin and bake for 20-25 minutes or till a toothpick inserted into the center comes out clean.
Demould the brownie into a cooling rack and cut into slices.
Let me start the post by wishing all of you a very Happy and prosperous New Year!I know it's a bit late but hey,better late than never,right ;)
Lots of things happened in 2015,it was a year of firsts for Arjun(and for us too!)and the biggest milestone was his first birthday.Never in my wildest dreams would I have thought that I'd be baking his birthday cake for a party of 50+ people but I did.I'd been planning his birthday ever since he was only a few days old and thanks to God almighty,everything went well as planned.
I'd been thinking of updating the blog at least once in a fortnight but things are moving at quite a slow pace.I thank each one of you who mail me,comment here and try to keep the blog alive.One of my plans(not resolutions,coz those are broken soon:) is to spruce up the blog this year.I hope I am able to do justice to the plan.
Off late,I've started to write down recipes in my recipe diary just like old times.It just is so convenient when I have to look up a recipe.With my 1 year old around,it is not easy switching on the laptop or searching the phone,so this one sounds like a great idea,just look up the diary!This recipe is one such.I'm a sucker for recipes with Apple-Cinnamon combo and that combined into a cake is just a one-way ticket to Nirvana!
Apple-Cinnamon Bundt Cake
Recipe source - Allrecipes
Ingredients
Brown sugar - 1/3 cup
Cinnamon powder - 1 tsp
White sugar - 2/3 cup
Butter - 1/2 cup,softened
Eggs - 2
Vanilla - 1 1/2 tsp
All purpose flour - 1 1/2 cups
Baking powder - 1 3/4 tsp
Milk - 1/2 cup
Apple - 1,peeled and chopped
Method
Preheat oven to 350 degrees F (175 degrees C).Grease and flour a 6 cup bundt pan.
Mix brown sugar and cinnamon together in a bowl.
Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy.
Beat in eggs, 1 at a time, until incorporated; add vanilla extract.
Combine flour and baking powder together in a bowl;
stir into creamed butter mixture. Mix milk into batter until smooth.
Pour half the batter into the prepared loaf pan; add half the apples and half the brown sugar mixture. Lightly pat apple mixture into batter.
Pour the remaining batter over apple layer; top with remaining apples and brown sugar mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.
Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.
