Beet Root Leaves

Ever bought beet root and hated throwing away all the leaves? I was sure there must be some nutritional value to it. I asked a few friends what they did with it. But most of them either bought them without leaves or threw them away. In India, most of them did not even know you could buy beet root with leaves. So I took the help of good old... Internet to see if those leaves were edible.
They are! and I found a few recipes too. I tried them but did not like it much... so decided to make it Indian way. Its pretty simple and if you like besan (chickpea flour), you will like it too!

This is what you need:

- Beet root leaves chopped from a bunch of 3-4 beets (the soft stem part can be used)
- 5-6 tbsp besan
- Spices : Red Chilly, Dhana Jeeru (Coriander Cumin), Turmeric, Garam Masala, Salt and Sugar.
- 2 tbsp oil
- Cumin Seeds

It is very important to wash the leaves properly. I usually chop it and then soak it for 15-20 minutes in a big vessel. This way all the dirt settles to the bottom. Remove the leaves from the top into a strainer and wash it again.

While the leaves are soaking, you can get besan ready. Take besan in a small bowl and mix all the masala in it. Remember to take into consideration the quantity of beet root leaves as well. For this dish, more masla is good.

In a dikchi, heat some oil and add cumin seeds to it. When the seeds start to turn dark brown, add the chopped leaves to it and saute for 3-4 minutes. The leaves will shrink and quantity will cut to about half the size it seemed before you started. Beet root leaves will also release some water. Gradually add the besan mixture to the leaves, while continuously stirring until the besan is all cooked. When you mix the besan, at first it will get sticky and moist, but eventually it will start to dry out. The besan will change color when cooked (turn darker in color and give out a distinct aroma). Cook as long as it takes for the besan to be completely moisture free, otherwise it might taste uncooked. This could take about 5-6 minutes of continuous stirring. Cover and let cook for another 5 minutes, stirring in between so as to prevent the besan from sticking to the bottom and burning.

You subji is ready.. Enjoy!

If you like besan, you can use many other vegetables instead of beet root leaves and cook it exactly the same way. I have used cucumbers, spinach, capsicum, green beans, methi etc. and I love them all.

Kati Roll

I tasted Kati Roll in NY for the first time and really loved it. I had to create that on my own as I did not know where I could find that taste in Atlanta. I could have looked for recipes on-line, but it never occurred to me then. But anyways... all my friends love eating it and I enjoy making it my way ;)

So here it goes

- 4-5 Potatoes (Serves 4)

- Chilly, Ginger & Garlic Paste. (Heavy on Ginger and less garlic)
- 2 onions
- Coriander
- Lemon Juice
- Grated Cheese (I prefer Amul)
- For Masala: Salt, Chat Masala & Amchur
- Chutney : Mint & Coriander Chutney & Tamarind & Date Chutney
- Maida Parathas: I prefer ready made ones (http://www.kawanfood.com/kawan/paratha.html)

Over Boil potatoes and mash them as fine as you can.
Take some oil in a pan and fry some cut onions (only one) until they are crispy and brown. Add the Chilly, Ginger & Garlic Paste to it. Once that is ready, add the mashed potatoes to it and mix well. Add salt, Amchur and Chat Masala to it and cook like you would do any other subji. Add lemon juice once the subji is done. You can also go ahead and mix fresh onion (not fried) and fresh corainder as well.

Now make the Paratha. Apply some green coriander and mint chutney on one side on the roti and also that sweet tamarind chutney... but that is optional.
Put that potato subji you just made in the middle of the paratha and sprinkle the cheese over it.
Wrap the paratha in an aluminum foil... and serve it.

You do not need to eat Kati roll hot. So this can be a great picnic food as well!

Tomato Soup with a Twist

Arpit and I love Tomato soup. But I decided to make it healthier by adding beet and carrot to it. I am not a big fan of beet, but its one of the best source for iron and Vitamin C from tomatoes helps digest it better. This is one way for me to incorporate vegetables I would not eat otherwise, but are good for me.

5-6 Tomatoes
1 beet
2 carrots
1 Onion
1 tbs oil
1 tbs ginger garlic paste
cumin powder
salt
sugar
Coriander

- Peel the beet root and carrots
- Pressure Cook all the tomatoes, beet root, carrots and onion together.
- Once the cooker cools down, grind all the veggies in a blender until they are like a puree.
- Drain them in a strainer. (I do not like the tomato peel in my soup)
- Heat the soup in a pot, add salt and sugar to it and on the side prepare for its tempering
- Heat the oil in a small pan. Add ginger-garlic paste to it and cumin powder at the end and add to the soup.
- Garnish it with coriander

If you find tomato soup too sour, add one potato to it when you are boiling the veggies.

The Credit for this soup goes to Sharvi and Arpit.