Its been long that I blogged, and the Just for You event hosted by Alka was just enough to get me back to blogging.



When I made these Palak Idli and told my niece Jaanu (6 years) I made green Idlies and she promptly said maachi I don't like green please make pink idlies. Then I asked around for ideas and the best bet was to use beetroots. Jaanu these Pink Idlies are Just For You.

Ingredients

Idli Batter, to make 12 idlies.
1/4 cup beetroot
1 cups water
salt to taste
a pinch baking soda

Method

1. Boil the beetroot in the water. Drain and keep the water aside.
   
2. Slowly add the beetroot water 1 tbsp at a time to the idli batter to get the desired color and consistency. (The idlies will be lighter in color once cooked)
   
3. Add the baking soda to 1 tsp of water (depending on how much you have to add to the idli batter). Add it to the idli batter. Mix well.
   
4. Steam the idlis immidiately. (Cook them how you would normally).
   

Love the sweetness of Beetroots and would normally have them boiled in salad. But recently I started making curries out of it and loved it. After some trials and errors we loved this one. Hope you guys enjoy it too



Ingredients
1 cup beetroot, cut into small cubes
1 onion, chopped
1/4 cup pureed tomato
10 curry leaves
1 inch ginger, grated
1/2 cup curds
1 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
salt to taste
coriander leaves for garnish

Method

1. Heat 1 tbsp oil in a pressure cooker. Add the curry leaves. Add the onions and cook till they are translucent.
   
2. Add coriander powder, red chili powder and turmeric powder. Cook for a minute.
   
3. Add ginger and tomatoes and cook till the oil separates.
   
4. Beat the curds well and add it to the pressure cooker.
   
5. Add the beetroot, salt and 1/2 cup water.
   
6. Give 2 whistles. Let the pressure release.
   
7. Garnish with coriander leaves and serve with puris or roti.
   

This is a healthy pancake to which any kind of vegetables can be added. My mom loves to cook and has been collecting recipes all her life and I have all her books and magzine cuttings now. This recipe is now one of our household favourites.



Beetroot, Carrot and Potato Pancakes

Ingredients
2 cups grated beetroot
1 cup grated carrot
1 cup grated potato
1 egg or 2 tbsp yogurt
1 tbsp all purpose flour
1 tbsp wheat flour
salt to taste
1/4 tsp pepper
1 tsp mixed italian herbs (optional)
2 green chillies (optional)
1 tsp garlic crushed (optional)
oil

Method

1. Mix all the vegetables in a large bowl.
   
2. Add salt, pepper, herbs, green chillie and garlic.
   
3. Beat the egg or yougurt, mix the 2 flours in it and add it to the vegetable mixture.
   
4. Mix everything together to form the batter.
   
5. Heat 1 tsp of oil to a non stick pan on medium heat.
   
6. Add a ladleful of batter in the pan and form discs like for pancakes.
   
   



7. Cover the pan and cook for 5 minutes, till its golden brown.
   
8. Turn the pancake and cook for another 3 minutes.
   
9. Remove from the pan once done.
   
10. Repeat the same for rest ofthe batter.
    
11. Serve them with tomato ketchup, chutney or plain yogurt.
    

Watermelon Banana Smoothie



Ingedients
1/4 cup chopped and deseeded watermelon.
1 banana
1 cup milk
2 tsp honey
3 ice cubes

Method
Add the above ingredients to a blender and blend till smooth.