One Pot Spiced Beetroot Rice

One Pot Spiced Beetroot Rice
Author: 
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
If you are looking for an easy one pot super nutritious quick vegan meal then you must give a try to this recipe. It can be your favorite super easy lunch pack for your kids and your whole family for a very busy schedule. Here the multi beneficial spice Nigella seed is added to score for the mild taste and extra nutrition. This pink color rice can be the kids most wanted dish in the menu list along with the garnish of edible mustard flower
Ingredients
  • 4 cups Cooked Basmati Rice
  • 4 cups Beetroot
  • 2 teaspoon Nigella/Kalonji seed
  • 1 teaspoon Turmeric powder
  • Few Mustard Flower for garnish
  • 2 tablespoon chopped Coriander Leaves
  • 1 Green Chilli
  • 3 teaspoon Oil
  • 2 cup Water
  • Salt to taste
Instructions
  1. At first wash the beetroot, peel off the skin and grate it.
  2. Cool the cooked basmati rice.
  3. Heat a wok with oil, add nigella seeds and the green chillies.
  4. Add the beetroot, turmeric and salt, toss it well for 5 minutes.
  5. Add the water and bring to a boil and cover till fully cooked.
  6. Stop the flame with little gravy left at the bottom.
  7. Toss in the rice and check for seasoning.
  8. Serve warm on dinner plate with mustard flower,coriander leaves and nigella seed for garnish.

 

Please follow and like us:

Slow Cooker Winter Supper Stew Recipe

Slow Cooker Winter Supper Stew Recipe
Author: 
Recipe type: Soup
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Nature's bountiful produce for winter is a blessing for all of us. Nutritionists have given enough reason pointing to the medical importance of including colourful veggies in our daily diet. Keeping this in mind here is one very simple stew that can be served with assorted breads or like a soup to warm up in cold evening. Include in your everyday supper menu to get the full nutritional benefits to stay fit and healthy. We are sure you will love the taste of lightness of this winter stew.
Ingredients
  • 2 Beetroot , cut into cubes
  • 2 Carrot , cut into cubes
  • 1 Green Bell Pepper (Capsicum) , cut into cubes
  • 4 Potatoes (aloo)
  • 1 Onion , chopped
  • 2 Pearl onions (Sambar Onions)
  • 6 Garlic pods
  • 5 Whole Black Pepper Corns
  • ½ teaspoon Ginger , paste
  • 1 Bay leaf (tej patta)
  • 2 cups Vegetable stock
  • Coriander leaves (Dhania) , chopped (few)
  • 1 teaspoon Cooking oil , as required
  • 1 teaspoon Butter
  • Salt , to taste
Instructions
  1. To begin making the Slow Cooker Winter Supper Stew recipe, first clean and cut all the vegetables. Keep it aside.
  2. Heat oil in a pressure cooker. Add add bay leaf, pepper, garlic and ginger and let it cook for about a minute.
  3. Add the vegetable stock and vegetables except capsicum, close the lid and cook for upto 2 whistles.
  4. Open the lid add capsicum, coriander leaves and adjust the seasoning. Let it cook for one more minute and switch off the gas. Serve hot.

 

Please follow and like us:

Roast Salmon With Spinach Pesto And Beetroot Slaw Recipe

Roast Salmon With Spinach Pesto And Beetroot Slaw Recipe
Author: 
Recipe type: Dinner
Cuisine: Continental
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Salmon is a very popular and expensive fish for roasting. Quite rich in its flaky texture and buttery taste. Here the fish is roasted with pesto sauce which blends in a perfect marination for grilled smoky flavor. To balance the protein and vitamin intake, beetroot slaw is paired. Perfect for any continental lunch and dinner options for weekdays, easy to cook and can be prepared the day before. Try this recipe at home with Red Snapper, Barramundi fish or Bhetki fish, for a refreshing weekday menu. Serve Roast Salmon With Spinach Pesto And Beetroot Slaw on its own or along with a glass of wine.
Ingredients
  • 200 gram Salmon fillet
  • ½ teaspoon Whole Black Pepper Corns
  • ½ teaspoon Paprika powder
  • ½ teaspoon Onion powder
  • 1 teaspoon Parsley leaves
  • 1 tablespoon Extra Virgin Olive Oil
  • Salt , to taste
  • For Pesto
  • 1 cup Baby spinach
  • 5 Almonds
  • 1 tablespoon Olive Oil
  • ½ teaspoon Lemon juice
  • 4 cloves Garlic
  • For Beetroot Slaw:
  • 1 Beetroot , thinly sliced
  • 1 teaspoon Lemon juice
  • Coriander leaves (Dhania) , Few (chopped for garnishing)
  • Black pepper powder , to taste
  • ½ teaspoon Olive Oil
Instructions
  1. To begin making the Roast Salmon With Spinach Pesto And Beetroot Slaw, firstly first mix all the dry ingredients in a plate. Rub the fillet on both sides with this mix.
  2. Blend all the pesto ingredients in blender. Keep it aside.
  3. Take a little bit of pesto and mix it on the fillet. Check the salt.
  4. Heat a roasting pan with oil and fry the fish for 7 to 8 minutes. Pour rest of the pesto sauce in a sauce bowl to serve on side with fish roast.
  5. Take a bowl and mix all the beetroot slaw ingredients and check for salt. Serve immediately on a platter.
  6. Serve Roast Salmon With Spinach Pesto And Beetroot Slaw on its own or along with a glass of wine.

 

Please follow and like us: