Badami Tandoori Cauliflower and Sweet Potato with Beetroot Chutney

 One of the dish at Fisherman’s Wharf was Badami Broccoli with Beetroot Chutney and Green Chutney… we loved it…. 

Coming back home… wanted to try and make my version of the dish… 

I didn’t have broccoli at home.. hence used cauliflower and sweet potatoes… it’s healthy as no oil has been used…and the cheese can be skipped.

 The Beetroot Chutney is also so very delicious… super easy to make… this Chutney can be served with any fried dish or eaten as a spread on bread… it’s a vegetarian dish… 

For the Badami Tandoori Cauliflower and Sweet Potatoes 

Ingredients 

1 medium size Cauliflower cut into medium size florets 

2 to 3 medium size Sweet Potatoes peeled and cut into medium size cubes

2 Green Chillies 

5 to 6 Garlic cloves 

1 small piece of Ginger 

2 Cheese cubes 

Salt to taste 

1/4 tsp Cardamom powder 

1/4 tsp Pepper powder 

1/2 cup Almonds soaked and peeled 

1/2 cup Curd 

1/2 cup whole milk

Method 

Par boil the cauliflower and sweet potatoes together with little salt.. once done, strain the water out from the vegetables. Take a grinder, add almonds, curd, milk, 1 cheese cube, green chillies, garlic, ginger, salt to taste, pepper and cardamom powder. Grind all the ingredients together. Once done add the paste to the parboiled vegetables. Keep it aside for an hour. Grate the remaining cheese over the vegetables. Bake at 180 degrees celsius for 20 minutes in a preheated oven. 

Beetroot Chutney 

Ingredients 

2 Medium size Beetroot boiled

2 Garlic cloves

2 Green Chillies 

1 tsp Tamarind pulp

Salt to taste 

1/2 tsp Sugar 

Method 

Take a grinder, add the boiled beetroot, tamarind pulp, garlic, chillies, sugar and salt. Grind all the ingredients together. The Chutney is ready.. 

Apple and Beetroot Spread

 

Ingredients 

1 1/2 kg Apples peeled and cut into pieces 

2 Oranges cut and seeds removed

1 Beetroot peeled and cut into small star shape

Some Mint leaves

1/2 tsp Grated Ginger 

Sugar equal quantity as the pulp got from the apples

1/2 tsp Salt

1 Stick Cinnamon 

1 Star Anise

Method 

Boil the Beetroot stars with a tbsp sugar and little water for 5 minutes, discard the juice and keep the Beetroot stars aside. 

Take the Apple pieces and Oranges… blend them into a pulp. Strain the pulp through a strainer. Take a pot, add the pulp, salt, sugar, cinnamon and star anise.. let the ingredients simmer and cook until it reduces. Stir occasionally. To check, take a small plate, pour few drops of the spread. The spread shouldn’t be runny. Once done, switch of the flame.. add the grated ginger, Beetroot stars and mint leaves.. stir.. while warm, pour the spread in a glass jar. Let it cool, then close the lid, this stay good in the fridge for about 8 months.. 

Eggless Beetroot Brownie...

This is my daughter's one of the favorite dish. Very often there is a request to make it.

 It's an ideal lunchbox recipe for children or a tea - time snack recipe.

 I have used Whole Wheat Flour, Almond Flour along with All Purpose Flour. I have added fresh Beetroot juice to the batter. That makes it a bit healthy.

Ingredients

3/4 cup Whole Wheat Flour

1/4 cup Almond Flour

1/4 cup All Purpose Flour

1/2 cup Chocolate Chips

2 tbsp Walnut chopped

1 tsp Baking powder

1/3 cup Caster Sugar

1/4 cup Brown Sugar

1 cup Beetroot Juice

1/4 cup Curd

1/4 cup Oil or Melted Butter

Method

Line an 8 inch square pan with parchment paper and keep it aside. Mix the whole wheat flour, almond flour, all pupose flour, baking powder and salt together. Melt the chocolate chips in a microwave and stir it till the chocolate chips melts properly. Take a mixing bowl, add the melted chocolate and oil. Whisk it. Add the brown and caster sugar. Whisk it till the sugar dissolves properly. Add the curd and whisk it once again. Add half of the flour and half of the beetroot juice. Whisk it well, now add the remaining flour and juice. Whisk it once again. Pour the batter into the pan, sprinkle chopped walnuts on top.

Bake it for 30 to 35 minutes in a preheated oven at 180 degrees celsius. When done,insert a tooth pick to check. It should come out clean. Cool it for 15 minutes, before removing the brownies from the pan. Cut into pieces and serve.

Orange and Beetroot Jam...

Jam and Jelly making is so much fun. More over it is  home made and without any preservatives added. Only we should know the right time to remove it from the flame. If undercooked it will not set and if overcooked it might be then difficult to use it.

This jam can be used for applying on breads and also can be eaten with parathas and rotis. 

It is an experiment in my kitchen. 

Ingredients 

2 cups Orange juice (strained through a muslin cloth)

2 tbsp Lime juice 

1 cup of Water 

1 small Beetroot grated and excess juice squeezed out 

2 cups Sugar 

2 pinches of Salt 

Method 

In a heavy bottomed pot, add sugar, water, lime juice and salt. Stir and let the sugar dissolve on low flame. Add the orange juice. Stirring it occasionally let the orange juice simmer on low flame. Take a fine skimmer and keep clearing  the scum at the top. Also keep clearing the sides of the pot. Let the juice reduce and thickens up, add the grated beetroot and let it continue to simmer. To check if the jam is ready, take a small steel plate, keep it in the fridge and cool it. Take the plate and pour 1/4 tsp of the jam, if the jam starts to set then it is done. Cool it a bit. Take a clean glass bottle and pour the jam in the bottle and let it set in the bottle. Enjoy it with bread, roti or paratha.

Carrot and Beetroot Bread....

This bread is an experiment in my kitchen. I have used whole wheat flour, all purpose flour and semolina to make this bread. This bread is good for making sandwiches or you can just eat it with cheese spread. It has a mild flavour of garlic and rosemary. It is soft in texture. It Is good for children as it has veggies too.  Please do give it a try. 

Ingredients 

350 grams Whole Wheat Flour 

250 grams All Purpose Flour 

100 grams Semolina 

1 small Carrot grated 

1 small Beetroot grated 

Few Fresh Rose Mary leaves 

2 Garlic Clove grated 

2 1/4 tsp Dry Yeast 

2 tbsp Sugar 

1 tbsp Rock Salt 

1/2 tsp Chilli flakes 

150 Ml Lukewarm Water 

250 Ml Water 

2 1/2 tbsp Olive oil 

Method 

Take lukewarm water in a cup and add sugar and yeast. Stir and leave it to rise. Take whole wheat flour, all purpose flour and semolina in a mixing bowl. Add salt and chilli flakes. Mix all the ingredients together. Add the carrot, beetroot,  garlic and rosemary. Mix it together. Add the yeast water, water and 1 tbsp olive oil in the mixing bowl. Mix it and start kneading the dough. Knead it for 5 minutes. Add a tbsp of oil and continue kneading it for 10 minutes more. Take a portion of the dough and try stretching it. If it stretches, then the kneading is done. Transfer it into a greased bowl, cover and let it rise double in size. Punch the dough and knead it for a minute. Apply oil on your palms while handling the dough. Divide the dough into 2 equal portions. Take 2 greased medium size bread loaf tins. Take a protion and shape up the dough to fit it into one bread loaf tin. Repeat the same process for the other dough. Cover and let it rise double in size. Spray the dough with water. Bake it in a pre heated oven at 190 degrees celcius for 30 - 35 minutes. In between while baking, spray the bread with water.  Remove it from the oven, brush the top with butter. Let it cool a bit. Remove the bread from the mould. Cool it completely on a cooling rack before slicing.