16 April 2013

Beetroot Rice

Writing the recipe as my girl practices her Bharatnatyam with her teacher and he says the ‘bol’ for her to follow, a perfect background to concentrate on my recipe.

The mornings are always a rush when you have children (read husband) to send off. I resort to making quick recipes that do not consume much time preparing and cooking. The other very well-known tip is to get all your arrangements the previous night done. The summers do not let you prepare many things in advance for the fear of things getting spoiled by the time its good to eat. This rice recipe can be made in 15 minutes minus the rice cooking time.

Beetroot – 2-3
Onion – 1 big
Garlic – 3-4
Green chilli – 1-2
Mint leaf – 9-10 leaves
Clove – 2-3
Cardamom – 2
Refined oil – 2 tsp.
Salt – to taste
Cooked rice – 2cups or 400 grams


Peel the beetroot, onion, garlic. I have a vegetable slicer in which I added the beetroot, onion, garlic, chilli, mint leaves and chopped them coarsely. In a wok heat the refined oil and add the dry spices-cloves, cardamoms. Then add the coarsely chopped vegetables and quickly toss the vegetable with a splash of water. Once semi-cooked add the salt and the rice. Mix it all together and serve.

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