Free Imagine Things

Hi everybody, hope all of you have been doing well, well, I have not been, after a long time I have been stuck with Migraine, but I had to do this really, as I cooked everything and I want to share with you all ! as how much I enjoyed cooking and the family enjoyed eating.
:) well, I didn't mean this Rice, H hates Beetroots, kids and me we love this veggie, even though I don't like it when it colours everything around you.  I always cook this veggie when H is not at home !, so this was one of those days I made this rice.

BEETROOT RICE

When I saw this in her blog, I was so interested because of two things, one is the bright colour and the other is the beetroots. As I have told you in my previous posts, she does a lot of Ground work and you have to read about it in her blog. She says it is so famous in US and goes on telling a story about a lady who was impressed that she really wanted to try it out on her own and asked for the recipe, but was refused and proceeded on buying the recipe and was charged so much, I mean a way too much, that she took her revenge by giving the recipe to every one!
She even quotes from New york times, which I think you should read it in her blog and here is the link to the original recipe. She has a group of twitter friends who experiment new things and this was one of them, she says she adopted this recipe from Hannah's seeing Red, I adopted this from her blog with the changes she made to the originally recipe. The only variation I did was getting very tempted I added my flax seed mixture. Check out her blog about all the information about this gorgeous looking cakes.
As she says the cakes sold used the Red colour or the beetles, which we cannot use as a vegetarian she says substituting beets was a wonderful trick. and it certainly looked Red.

EGGLESS RED VELVET CUP CAKES

Wow, Lovely colour though, ain't it ?, You must be wondering what is this I have made, Of course my Kids said to me, mom, looks like chicken !, Oh!, but no, I was planning to do something last weekend, my kids wanted potato Bajji, I didn't want to use the same vegetable in a row, I thought  let me do onion pakoras, then again I changed my mind as I  have already done them let me try something new, so I started going through my fridge and I found some 6 to 7 baby corns and  medium sized Beetroots ! and that's it Here is my fiery Red Pakoras.





Ingredients:

• 4 small sized onions
• 2 medium sized beetroot
• 6 baby corns
• 1 sprig curry leaves chopped
• 4 to 5 sprigs of coriander leaves chopped
• 3 to 4 green chillies 
• 1 tbsp chilli powder
• salt as required
• 1/4 cup rice flour
• 1/4 cup roasted dehusked peanut powder
• 1/4 cup roasted gram or dharia or chutney dal powder
• 1/2 tsp garam masala powder
• few cashewnuts (optional)

METHOD:

1. First of all I would like to tell you all the above said ingredients were suitable according to my veggies so, just use ingredients according to your taste 
2. Second thing is as I said in my onion pakoras I had equal quantity of  the flour  dal powders mixed and ready and used it only as needed accordingly to the veggies so, just keep the mixed powder ready and use it accordingly and store the left over for another session!
3. First of all chop onions into thin slices just like the pakora style, then grate baby corns and grate Beetroot after peeling the skin, 
4. Then add salt, mix well and leave it for sometime
5. Meanwhile chop curry leaves, coriander leaves, green chillies, a little piece of ginger grated
6. After 15 to 20 minutes if you check the bowl with the veggies it would have given out some water on its own.
7. Now mix all the spices powder and garnishes mix well
8. Now add the 3 powder and mix well, use only required quantity of water to bind the ingredients not too much so the water which is given by the veggies help them to bind with the powders, just like how you make the pakoras
9. Heat oil in a kadai, when the oil is quite hot drop the pakoras and fry them until they are done, I can not say to golden brown in this one !
10. Until the pakoras are well fried and looks quite reddish ( Oh! you would know when to take it out)
11. Now it is ready, serve it with nice green-coconut-mint chutney or just with rasams 0r sambhars or as a tea time snack 

I am not reposting this, but just linking this to Priya of Mharo Rajasthan who is hosting Siri's Healing food event, which this month is Beetroots, I know of course this is not a healthy dish, just a change in everyday cooking.
Back again to link this recipe with Torviewtoronto's Food Palette Red event , I hope she likes it....

Hi, I am trying to post all the recipes which are in pending, I do not even remember when I did this may  be 15 to 20 days back !, I don't even remember that, I just remember that last month I went to the Indian store, Oh! no, I just remember now, but not the exact date, I went to a mall, which had a farmer's market out side we were just wondering what 's in the market, I noticed these Beetroots in bunches, both of us that is my friend and me we bought them, a few days back when I was rummaging through my fridge I saw them and thought let me give it a moksha, poor thing it is lying their from some time !, I did have good load of Tomatoes too, So that's it I made this rice, I had a doubt if my kids and my FIL would like it , Sometimes I never tell anybody what I had put in my dishes, once they eat I tell them what I cooked !, because some of them have this notion of not trying anything new at all , they are completely stuck to their old recipes and do not like it to be changed !!, Here is my recipe.



INGREDIENTS:
1 and 1/2 Cup Rice
2 to 3 medium sized tomatoes
1 Bunch of beetroot leaves (about 1 cup nicely pressed)
2 to 3 Green chillies

1. First of all wash the tomatoes and cut them into pieces, then from the bunch of Beetroots take the leaves which are quite big, a little bit of the stem just 2 to 3'' below the leaves, I didn't use the complete length of the stem as they were quite hard. wash and chop them finely
2. In a pressure cooker or which ever method you cook the rice, cook the rice and keep it separately, spread it so the grains are not sticky anymore and are nice ready to make a Rice bath.
3. Take a wok, heat oil, add mustard seeds, after they splutter add the Dals and other seasonings and the curry leaves
4. Then add the chopped tomatoes and wash the leaves of the beet root drain and mix well and allow them to cook, no need to add water, unless it is too dry just sprinkle a little bit of water, but the juice of the tomatoes help them cook well, 
5. Once they get cooked add all the masala ingredients and mix well and allow it to cook for some more time, until they become quite dry, rather than soggy, 
6. Then add the required quantity of salt and finely chopped coriander leaves mix well.
7. Then add the cooked rice and mix well and leave it for some time on the stove in a very low flame
8. The rice absorbs all the flavours and is now ready to be served with any kind of raitha or papads.