Sweet Potato and Beetroot Tikki

Ingredients

Sweet potato - 1/2 kg
Beetroot - 1
Red chilli powder - 1 tsp
Roasted cumin powder - 1 tsp
Turmeric powder - 1/4 tsp
Green chilli - 1
Grated ginger - 1 tsp
Few chopped corriander leaves
Cornflour - 1 tbl.sp
Chaat masala - 1 tsp
Salt as per taste

For coating 
Roasted semolina

Method
Boil and mash sweet potato, to it add grated beetroot and all other ingredients and mix it well.
Make round balls, coat it with semolina and shallow fry in oil on both the sides. Serve hot with ketchup.

Beetroot Dosa with Chutney

Ingredients

For
making batter

Rice– 1 cup

Urad dal/black gram dal –  ½ cup

Parboiled rice – ½  cup

Fenugreek seed – 1 tsp

Beetroot – 1 small

Red chilli – 2

Cumin seed – 1 tsp

Ginger– 1 small piece

Little salt

For
making chutney

Onion– 2 medium size

Red chilli – 2

Garlic – 2

Tamarind – small size

Salt as per taste

Mustard seed – 1 tsp

Black gram dal/urad dal – 1 tsp

For tempering

Mustard seed – 1 tsp

Red chilli – 1 broken

Few curry leaves

 Method

Wash and soak dosa making ingredients in water for 3 to 4 hours and then  blend it to a fine paste. Leave it to ferment for 8 to 10 hours. When fermented  add little salt.

Make a paste of beetroot, ginger and red chilli and add it to the batter. Mix well.
Heat a pan and  with the help of a spoon
spread thinly on the tava in a circular way.
Put little oil. When cooked remove in a plate.

For making chutney

In a pan, heat oil, add one tsp of mustard seed, black gram dal and fry till it
splutter.

Then add red chillies and sauté for few seconds. Then add onion and fry for  2 mintues on a medium flame. Add tamarind to it. When cool, blend it to a fine paste by adding little salt.

Temper it with mustard seed, red chilli and few curry leaves. Serve hot with beet root
dosa.

Beetroot Idli Recipe

Ingredients

Rice – 1 cup

Parboiled rice/ukda chawal – 1 cup

Urad dal/black gram dal – ½ cup

Fenugreek seed/methi seed – 1 tsp

Salt – 1 tsp

Cooked rice or poha/rice flakes soaked in water – 1 cup

Beetroot – 1 chopped

Whole black pepper – 1 tsp

For making chutney

Daliya/roasted chana dal – ½ cup

Ginger – 1 inch piece

Coconut pieces – 2 tbl.sp

Green chilli as per taste

Salt as per taste

For tempering

Mustard seed – 1 tsp

Few curry leaves

One red chilli  chopped

Method

Wash and soak rice, parboiled rice, urad dal and fenugreek seed in water for 3 to 4 hours.

Blend it to a fine paste by adding cooked rice or poha.

Cover and leave it to ferment for 8 to 10 hours or overnight.

Next day in a blender, blend one beetroot and whole black pepper and add to the batter. Mix well.

Grease idli maker with oil and pour this batter. Let it steam for 10 to 15 minutes.

When cooked, let it cool down for some time. Demould it and serve hot with chutney.

For making chutney

Blend all the ingredients given and  temper it with mustard seed, curry leaves and red chilli.

Beetroot Halwa (Beetroot Fudge)

Ingredients

Beetroot – 3

Sugar – 1 cup or as per taste

Milk – 1 cup

Cardamom powder – ½ tsp

Cream/khoya – 3 tbl.sp

Dry nuts and raisins

Ghee

Method

Peel the skin and grate the beetroot.

In  a deep bottom pan, heat 1 tbl.sp of ghee, and dry nuts and raisins and fry till they are golden brown in color.

Remove and keep aside.

In the same pan, add beetroot and stir fry for 2 minutes.

Then add sugar and milk and cook till it becomes thick.

Add cream and cardamom powder, mix well, cook for a minute and then remove from fire and serve in a bowl. Garnish with dry nuts and raisins.

Beetroot Cutlet

Ingredients

Beetroot – 2

Potato – 3

Onion - 1

Ginger garlic paste – 1 tsp

Green chilli – 1 chopped

Red chilli powder – ½ tsp

Fennel seed – ½ tsp

Oats – ½ cup or bread crumbs

Garam masala – ½ tsp

Coriander powder – 1 tsp

Amchur powder

Coriander leaves

Salt as per taste

Method

Grate beetroot, boil potato and mash it.

Heat oil in a pan, add aniseed, when it splutters add onion and fry till translucent.

Add ginger garlic paste and green chilli and sauté till the raw smell goes.

Then add grated beetroot and stir fry for 2 to 3 minutes.

Add mashed potato and all the other ingredients, remove from fire and leave it to cool.

When done, mix it well and make into small round tikkis and shallow fry in oil, sprinkle little chaat masala on top and serve hot with ketchup.