Colour Me Red: Beet Kodhel

Beet Kodhel

After gruesome days in office at last Krish and I decided to take a day off and packed our bags for our long weekend trip to Wales. Unlike Krish who did his masters in beautiful welsh university; it was my first encounter with majestic Welsh mountains and sea shores. My knowledge about Wales was limited to some unpronounceable names of places (I literally choke whenever I try to pronounce few place names in Welsh... Can you say Llanfairpwllgwyngyllgogerychwyrndrobwllllantysiliogogogoch, allegedly the world's longest name), The Prince of Wales (both the man and the most popular local pub names), gorgeous country sides, Welsh flag which featured a red dragon against green and white and few nasty welsh jokes. We spent three days driving along precariously winding, narrow Welsh roads enjoying the fresh air and lush green country sides, melodious Celtic language of locals in pubs and exploring walking paths in high mountains. At times, it felt as if I was in dream land. It was the much needed break for us which we enjoyed to the fullest. I even started coming to grips with some Welsh names (oh no!!! not the one I mentioned above) and some road signs (Allan means Exit ;).

On a way back to home, we found few tables set near a farm land with few vegetables laid down. We being ultimate foodies couldn’t resist the temptation of buying fresh produce from farm. There were few bags of flat beans, box of cherry tomatoes which were the sweetest tomatoes I have ever tasted till now, a big marrow and gorgeous beetroots with greens. First thing I picked was the luscious beets because in my part of the world it’s not easy to get fresh beets with beautiful leaves. And moreover, I knew what I wanted to cook, my childhood favorite, Beetroot Kodhel with Beet Greens. Kodhel is a Mangalorean curry prepared by cooking in creamy coconut gravy spiced with hot red chillies and few spices. The ingredients used are minimal yet gives a rich look and taste to the curry. The gorgeous beets and beet greens gives bright red colour to the gravy and it is the reason why Beetroot Kodhel is every kids favorite. The sweetness of beets is well balanced with the spiciness of red chillies and aromatic coriander and cumin seeds take our taste bud through unforgettable journey. The recipe I am posting here is Kundapur version of Kodhel.

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Beetroot Kodhel with Leaves
Prep Time: 15-20 mins
Cooking Time: 15-20 mins
Serves: 3-4

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Ingredients:
3-4 medium Beet roots with Greens
1 marble sized Tamarind Pulp
1 small piece of Jaggery
4-6 Dry Red Chillies (preferably Byadagi)
1½ tbsp Coriander Seeds
1 tsp Jeera/Cumin Seeds
½ tbsp Urad Dal
1 small Onion, peeled and quartered
1-1¼ Grated Coconut, fresh/frozen
Salt to taste

For Tempering:
1 tsp Mustard Seeds
1 Dry Red Chilli
Few Curry Leaves
1 tbsp Oil (preferably Coconut Oil)

Gorgeous Beets with Greens

Method:
Wash and clean the beetroots and greens. Peel beetroots and dice them into 1 inch squares. Chop beet green stems and greens into 1 inch pieces.
Place beetroot pieces and stems in a deep bottomed pan and pour enough water till all the pieces are immersed in water. Add salt, jaggery and tamarind pulp and cook the beets in medium flame for 15 minutes.
In a meanwhile, dry roast red chillies, coriander seeds, jeera and urad dal for around 1 minute on a medium flame till you get a nice aroma.
Grind these roasted spices with grated coconut and onion with little water to very smooth paste.
Add this ground masala and beet greens to the cooked beetroots and mix well. Cook this for another 15 minutes over a low-medium flame till the gravy starts to boil and thicken.
For tempering, heat oil in a pan and add red chilli, mustard seeds and curry leaves in that order and transfer the tadka to the gravy when mustard starts to pop and splutter. Mix well and serve this delicious Kodhel with streamed rice, or idli or dosas.

Beet Kodhel

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Did You Know?

The Romans considered beetroot an aphrodisiac (it’s rich in the mineral boron which is important in the production of human sex hormones). The belief persists to this day that if a man and a woman eat from the same beetroot, they will fall in love (with each other, presumably.)
Beetroot contains betaine, a substance that relaxes the mind and is used to treat depression. It also contains trytophan (also found in chocolate!) which contributes to a sense of well being.
Betanins, a substance obtained from beetroot, are used industrially as red food colourants – e.g. to improve the colour of tomato paste, sauces, jams and ice cream.
Cooked beetroot is a great source of folate that can protect you against high blood pressure, Alzheimer’s and dementia.
Beetroot is virtually fat free and low in calories. It has an extremely low GL which means it’s converted into sugars very slowly which helps to keep blood sugar levels stable.
(Source: Lovebeetroot.co.uk)

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Cooking from Other Blogs and Flower 'n Fruit Photography

I thought it's a high time I posted recipes I tried from other blogs before everyone start thinking I always cook and post my recipes;) These days I have been busy trying and testing recipes from other blogs and trust me I enjoyed it a lot. So here are three dishes I cooked from my blog buddies Asha of Foodie’s Hope and Manjula of Dalitoy. I am also posting “some” pictures I clicked during my India trip.

First is the Onion Pakodas which I made using Asha’s recipe. They were crisp, tasty and everything Asha said. We both enjoyed it a lot. Thank you Ashakka for this recipe. Here is another recipe of Onion Pakoda’s which I have posted earlier in my blog.

Asha's Onion Pakodas

Second dish is also from Asha’s blog. It’s her grandma’s recipe of Beetroot Palya and Grandma's recipe can never go wrong:) Beetroot is our favourite veggie(apart from another dozens of other veggies;). This recipe is a sure keeper for us as we enjoyed it simple rice and yogurt.

Asha's Beetroot Palya

Third recipe of Potato Saung is from Manjula’s blog. Boy!!! If you like tangy and spicy potato curry with very less ingredients and even very little preparation time then I highly recommend this for you. It was so delicious that we cooked it again in a same week. Thank you Manjula for this wonderful recipe.

Manjula's Potato Saung

Today I am posting flowers and fruits and vegetable pictures from my Amma and Atte’s much loved and nurtured garden. You will understand how much they love gardening once you see these snaps.

PS:
My good friend Trupti’s blog ”The Spice Who Loved Me” is nominated for best Indian food blog by IndiBloggies with other five beautiful blogs. My good wishes to Trupti and other bloggers who have been nominated. So friends what are you waiting for? Go and start voting for your favourite blog here at Indibloggies Poll.
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Beetroot Jowar Roti

There are many moments when we crave for something new instead of cooking same old tried and tired recipes. I’m a person who loves experimenting in my kitchen with all available things tucked in my pantry and creating something innovative. The pleasure I get from creating something new can’t match the one with same old recipes. And it’s like icing on cake if the recipe turns out to be big thumbs up from your loved one. And that’s what I got for our yesterday’s dinner. And it’s a simple Jowar Roti with a small twist. In the end it was really satisfying.
I cooked Sweet Beetroot Jowar Roties. It’s sweet not because I added sugar or any other sweetening agents. The sweetness to roti comes with beetroot.

Beetroot Jowar Roties

Ingredients:
2-3 cups Jowar Flour
2 medium Beetroots, cooked
1 medium Onion, finely chopped
2-3 tbsp Chopped Coriander Leaves
1 tbsp Oil
Salt to taste

Healthy and Tasty Beetroot Jowar Roties

Method:
Make a puree of cooked beetroot in a mixer and keep aside.
Heat oil in a pan and add finely chopped onions. Fry the onion till it turns transparent.
To this add beetroot puree, salt, chopped coriander and cook for few minutes.
Add this mixture to the jowar flour and make dough of chapatti consistency. Add water only if it is required. Make sure that the dough is moist enough.
Take a plastic sheet and oil the surface so that the roties don’t stick to the surface.
Divide the dough into lemon sized balls and place it in the plastic surface. Cover it with another plastic sheet and press using our finger tips or just using a flat surfaced vessel into a roti shape.
Take care that u don’t press it into thin roties because it’s difficult to transfer them into a pan.
Heat a pan and cook the roties till they start forming small brown spots on both sides.
Serve hot with any curries of your choice or you can just eat it with salad.

Beetroot Jowar Roties

Final Verdict:
Well...What can I say! Although it looks simple it did take quite sometime to make them. For one thing the dough itself was little sticky and it was bit of an adventure to move the roties to pan and another circus to turn it in pan. You need to take little care unlike usual chapaties, because they easily break if you are not careful.
But in the end it was worth all the effort. It turned out to be huge success with my sweetheart. He is the one with sweet tooth and also quite healthy food lover. Usually when I make roties I add atleast half a tsp of ghee/oil to it so that it dont turn dry. But these beetroot roties were very soft and didn't ask for any touch of ghee/oil:) So overall it was very tastey. colorful, nutritious, healthy and looked great too:) What more can I ask for!!!

Beetroot Jowar Roties

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