Thursday, March 29, 2012

Beetroot Poriyal

It has been a rather busy month - workwise and also since we all were taking turns falling sick (inspite of the gorgeous weather we've been having). Haven't been able to post or blog hop much as a result but wanted to squeeze in this super simple recipe. Beetroots are usually not well received by my husband and I end up sneaking them in these vegetable cutlets, or in vegetable biryani or make burger patties with brown rice and beets. The only beet dish that he will eat as is, is when I make this beetroot halwa.... I plan to make this awesome chocolate cake from Sala's blog as another way to get beets in :) (hopefully someday soon)


Anyway I love beets and this poriyal is super tasty. I use a tip that I learnt from my aunt (K athai) where she peels the beets, after cutting of the ends and pressure cooks them before chopping them up. The beets are much softer and easier to chop and it also ensures that this poriyal only takes a few minutes since the beets are already fully cooked.

BEETROOT PORIYAL


Ingredients:
Beetroot - 2, washed, peeled and ends chopped
Shredded coconut (fresh or frozen) - 2 tbsp
Dried Red Chillies - 2 to 3, broken into 2 or 3 pcs each
Curry leaves - few (I didn't have any so skipped them)
Mustard seeds - 1/4 tsp
Urad dhal - 1/4 tsp
Asafoetida - a pinch

Salt - to taste
Oil - 1 tsp

Method:


1) Pressure cook beets (that are kept in a bowl with no additional water) for 1 whistle on high + plus about 7 to 10 mins on low flame. I use the same time as rice since I usually put this as a layer on top when pressure cooking rice.


2) When beets are cool enough to handle, chop them into cubes. If there's any water with the cooked beets, reserve them.


3) Heat the oil in a pan and season with mustard seeds and urad dhal, when mustard starts to splutter, add asafoetida, curry leaves and dried red chillies. Soon after add beets with any water that may remain in the cooking process and add salt to taste.


4) Stir this and cover for a few minutes so the flavours mingle. Remove the cover and allow to cook until all the water has evaporated.. this shouldn't take much time since there will be only 2-3 tbsp of liquid to start with.


5) Switch off the flame and stir in the shredded coconut. The poriyal is now ready to serve.

Monday, March 12, 2012

Veggie & Bean Burritos

Once in a while we get burritos from Chipotle and I quite like the combination of rice, beans, veggies, salsa (I add the spicy ones), cool guacamole, a tiny dollop of sourcream, corn & lettuce whether it's in a bowl (my favorite option) or wrapped tight in a humongous tortilla. Even my parents liked this and it goes over quite well with my daughter too.... she loves everything with sourcream. The ingredients themselves aren't complicated so I decided to make this at home... that way I could incorporate more veggies, add in some tofu and make all those personal tweaks to customize it for us.

VEGGIE & BEAN BURRITOS




Ingredients:
Tortillas (larger size) - as required (ensure ingredients does not include lard if you are vegetarian).
Black beans - about a cup, drained and washed (I used canned)
Guacamole - recipe here
Salsa - recipe here (or use storebought)
Onions - half cup, thinly sliced
Bell peppers - half cup, thinly sliced
Tofu - 6 to 8 oz, that has been drained and pressed between paper towels
Spinach - 2 cups, fresh (optional)
Garlic - 1 tbsp, minced
Frozen corn - cooked with some salt (optional, I didn't have any this time)
Oil - 3 tsp
Salt, chilli powder - to taste
Basmati Rice - cooked with some salt (about 1 to 2 cups)
Lemon juice - 1 tbsp or to taste
Cilantro (Coriander leaves) - 2 tbsp, chopped

Lettuce, Sour Cream, Cheese, Sriracha - for garnishes and toppings as desired

Method:

1) Heat 1 tsp of oil and saute the onion and bell peppers with some chilli powder and salt till cooked. You can maintain a bit of crunch. Remove and set aside


2) Heat 1 tsp oil and first add garlic followed by fresh cut spinach, cook until the greens wilt with a bit of salt and some black pepper if desired. Remove and set aside.


3) Heat 1 tsp of oil and spread evenly on the pan sprinkle some salt and add the tofu pieces. Sprinkle some chillipowder and some salt and cook until the bottoms have browned... flip over and cook the other side until browned.


4) Mix hot cooked rice with lemon juice and cilantro leaves and keep aside.

Gather all the ingredients to begin assembling and serving.



Assembling:
Warm the tortillas (either on a pan or microwave for 5 to 10 seconds). Lay the tortilla flat on a cutting board and first add some rice towards the bottom of the tortilla, then some blackbeans, followed by tofu, veggies (onion, bell pepper, spinach and corn), drizzle some sriracha sauce for a spicy kick, add some guacamole and salsa, some sour cream, cheese and lettuce depending on your preference.


Start rolling from the bottom, tucking the sides in... to form a nice tight seal. Cut in half (on a slight angle, if you prefer and serve).