Tuesday, November 10, 2009

Beetroot Chutney


This is a very simple chutney and a great way to use the nutritious beetroot leaves. I got amazingly fresh beetroot from the farmer's market. I used the tender and fresh leaves to make this chutney. It goes well with roti and rice.

Ingredients
1 cup beetroot leaves (washed and coarsely chopped)
1 medium onion
1 teaspoon urad dal or split and skinned black lentil
1/2 teaspoon chana dal or bengal gram split
2 roasted red chilies
pea size tamarind
1 tablespoon oil
salt for taste

Method
Put oil in a pan and add the chana dal and urad dal. Roast till light brown. Roast the red chili till crisp. Add finely chopped onion and fry till light brown. Add the beetroot leaves and cook till soft. Grind the leaves with rest of the ingredients into a smooth paste. Serve immediately.

Custard

Everyone at my home are very passionate about fruits so it was a great idea to end our dinner with a healthy fruit custard. Every week we return home from the farmer's market with bagful of organic apples, mangoes, blueberries, oranges, grapes, pomegranates (which are in season now), guavas and many more. This egg-less custard with fruits is a very healthy way to increase the daily intake of fruits especially for kids. It also does not require much effort to make this colorful dessert. As kids, both I and my sister N loved to eating custard with strawberry jelly . My husband is also a great fan of this dessert. So I make an extra batch and store it in the refrigerator for the next day. Fat free milk can be used to make it a healthier recipe. I am re-posting this recipe and sending it to the CFK-Veggies and Fruits event and Food for 7 stages of Life – Kids (4-14 yrs) event.

Ingredients

3 tablespoon mango custard powder or any other flavor
3/4 liter milk (I used low fat milk)
7 tablespoon sugar or as per taste
2 cups of fruits ( pick from pomegranate,
chopped mango, chopped apple, grapes, sliced banana, strawberry, chopped chikoo, blueberries, sweet limes, oranges)

Method
Dissolve the custard powder in 1/4 liter of cold milk. Boil the rest of the 1/2 liter milk. Dissolve the sugar in the hot milk. Add the cold milk into the hot milk and stir it well. Get it to boil while continuously stirring it to avoid lumps. If there are any lumps, blend the custard in the blender to make it smooth. Chill the custard in the refrigerator.

To serve, put the custard in a bowl and top it with fruits. Sponge cake and jelly can be added to the custard. The custard can be topped with nuts like walnuts, almonds, cashewnuts and raisins too or served with a dollop of ice cream.