Beet Raita Recipes
PEA AND PEANUT PULAO WITH PICKLED BEET RAITA
Aarti typically serves pulao as a side dish, but with her pickled beet raita, it becomes a meal!
Provided by Aarti Sequeira
Categories main-dish
Time 1h
Yield 4 servings of pulao, plus about 5 cups of raita
Number Of Ingredients 20
Steps:
- Put the rice in a strainer and rinse under cool water three or four times, until the water runs clear. Place the strainer in a bowl of water and let the rice soak, about 20 minutes. Drain the rice well.
- Meanwhile, warm the ghee in a medium saucepan over medium heat. Add the cumin, cardamom and bay leaf and cook until the spices sizzle and become aromatic, about 1 minute. Then add the onion and cook until translucent, about 5 minutes.
- Add the drained rice to the pot. Cook until the water evaporates from the rice grains and you can hear a gentle snap, crackle and pop, 1 to 2 minutes. (The rice will smell ever so slightly nutty.) Pour in 1 3/4 cups hot water and season with a big pinch of salt. Cover the pot, turn down the heat to low and cook 15 minutes. (Don't take the lid off while cooking!)
- Meanwhile, pour the peas into a microwave-safe bowl, cover with water and microwave 2 minutes. Set aside. Remove the rice from the heat and fluff with a fork. Place a clean kitchen towel over the top and pop the lid back on. If the rice felt a little wet when you fluffed it, return the pot to the burner for 3 to 5 minutes -t he residual heat will cook off the excess water. If the rice felt pretty good, let the pot sit off the heat, undisturbed, 5 minutes.
- Remove the lid and kitchen towel from the rice. Sprinkle with the peas, peanuts and mint. Squeeze the lemon wedge on top and season with a little more salt; stir well with a fork. Serve with the raita.
- Combine the yogurt, beets, cucumber, pomegranate seeds and mint in a bowl. Season with a big pinch of salt, the cumin and black lime. Refrigerate until ready to serve.
BEET ROOT AND APPLE RAITA
This fresh and light salad is inspired by the apple season and our holidays in India. Cumin, coriander, black mustard and pomegranate syrup give to this plate an exotic note.
Provided by Artandkitchen
Categories Apple
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Join the roots and the apples cubes (slices are fine too) in salad bowl.
- Roast coriander, cumin and mustard seed in the oil until it smells nice.
- Mix well the remaining ingredients with the roasted seeds in a small separate bowl.
- Put the mixture on the cubes, add some drops of pomegranate syrup on top and decorate with a knife.
BEET RAITA
Make and share this Beet Raita recipe from Food.com.
Provided by English_Rose
Categories Chutneys
Time 7m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix together the beet, yougurt, pepper and some salt to taste.
- Heat the oil in a small saucepan - it helps to angle the pan so the oil collects at the bottom.
- Add the mustard seeds and as they start to pop, add the sesame seeds and curry leaves.
- Cook until the seeds are coloring then pour into the raita.
- Serve now or chill until later.
Nutrition Facts : Calories 32.5, Fat 1.9, SaturatedFat 0.8, Cholesterol 4, Sodium 22.2, Carbohydrate 2.7, Fiber 0.4, Sugar 2.1, Protein 1.4
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