Shahi coconut milk pulao. A no onion garlic flavorful one pot rice dish with coconut milk, aromatic spices,fried nuts and coconut milk. Very easy to make yet absolutely delicious. Dry fruit, saffron, whole spices, ghee or clarified butter, mint and cilantro with coconut milk made this pulao absolutely shahi or royal.
To make this aromatic and lipsmackingly delicious pulao you need only basmati rice, some dry fruits and whole spices. I have used almond and cashew nuts only. You can use raisins or any other dry fruits of your choice. If you don’t want to use whole spices add half to 1 teaspoon Pulao or biryani masala at the end to make your pulao perfectly flavorful.
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Recipe
Basmati rice – 2 cup
Cashew nuts – 3 tablespoon
Almond – 3 tablespoon
Saffron- 1/4 teaspoon + 1 tablespoon water
Green cardamom – 4
Cloves — 4
Cinnamon – 1 inch piece
Bay leaf – 2
Star anise – half
Kababchini – 4, optional
Mace or javitri – 2 strands
Cumin seeds – 1/2 teaspoon
Cumin powder – 1 teaspoon
Ginger – 1&1/2 inch piece, grated
Green chilli – 2-3 or to taste
Salt to taste
Sugar – 1 teaspoon, optional
Ghee or clarified – 2 tablespoon
Thick coconut milk – 1 cup
Water – 3 cup
Cilantro or coriander leaves – 2 tablespoon, chopped
Mint leaves – 1 tablespoon, chopped
Green peas – 1/2 cup
Method
1. Wash the rice 4-5 times or till water runs out clear. Soak the rice in water for 15 minutes. After 15 minutes drain the water and keep aside.
2. Soak saffron in 1 tablespoon warm water.
3. Heat ghee or clarified butter in a pan or wok. Fry the cashew nuts and almond on low medium heat till light golden brown. Transfer the nuts on a plate.
4. In the same ghee add cumin seeds, lightly crushed green cardamom, cloves, cinnamon, bay leaves, star anise, mace or javitri and Kababchini if using. If you don’t want to use whole spices add half to one teaspoon biryani or pulao masala at the end or before removing from heat. Get the recipe here.
5..When seeds starts to splutter add grated ginger and chopped green chilli. Fry for a few seconds.
6. Now add drained rice, cumin powder and salt. Saute for 2 minutes. Stir the rice gently to avoid breaking the rice. Add soaked saffron and mix.
7. Add coconut milk, water, chopped cilantro or coriander leaves, mint leaves, green peas, fried cashew nuts, almond and sugar. You can also add some raisins if you want. Mix well.
8. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 15 minutes. Stir once in between.
9. After 15 minutes stir the rice gently. Water should be absorbed, if not cover cover on simmer for 5 minutes again.
10. Remove from heat let it covered for 10-15 minutes. Remove the cover and fluff the rice gently. Serve hot and spicy curry or raita.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
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Biryani flavoured tahri. Tahri is a famous one pot rice dish made with rice, seasonal vegetables and spices from North Indian cuisine. And here is a similar recipe with different flavour. All the aromatic spices, saffron, rose, Kewra and meetha attar made this tahri fragrant and mouthwatering.
This spicy aromatic rice can be served with Palak raita, Beetroot raita or any raita. Or you can also serve it with any curry. I have served this with Doi potol or parwal in yogurt gravy. And garnished with some different coloured chillies from my terrace garden.
According to Wikipedia Tahri is a yellow rice dish in Awadhi cuisine. Spices are added to plain cooked rice for flavor and colour. In one version of Tehri, potatoes are added to the rice. In other variants soyabean chunks, vegetables, onions, tomatoes and many different spices are also added. Tehri and tehari are variants on the name for the vegetarian dish prepared in the same way as biryani. Alternatively, it can also be prepared with various types of meats and green peas. It was developed by the Muslim Nawabs of Awadh in South Asia. Tehri became more popular during the Second World War when meat prices increased substantially and potato became the popular substitute in biryani.
You may like to try some more rice dishes from this blog. Click on the name below for recipe.
Tahri is a simple and easy to make rice dish made with spices, vegetables, soya nuggets or meat etc. And usually flavoured with aromatic whole spices like cardamom, cloves and cinnamon. But in this Tahri I have used all the flavour of biryani. So you will get a lovely aroma of biryani in this Tahri. And saffron will give a beautiful yellow colour and flavour to your tahri. You don’t need to use turmeric powder. But if you don’t have saffron then you can use 1/2 teaspoon turmeric powder with other spices. But I recommend to use saffron.
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Recipe
Basmati rice – 1 cup
Green peas – 1/2 cup
Cauliflower florets – 1 cup
Potato – 1 large, peeled and cubed
Carrot – 1, cubed
Onion – 1 large, finely chopped
Tomato – 1 small, chopped
Green chilli – 2-3 or to taste
Garlic – 4 cloves
Ginger – 1 inch piece
Green cardamom – 4
Cloves – 4
Cinnamon – 1 inch piece
Cumin seeds – 1/2 teaspoon
Bay leaf – 1
Thick curd or yogurt – 1/4 cup
Oil – 3 tablespoon
Ghee or clarified butter – 1 tablespoon
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Garam masala powder – 1/2 teaspoon
Biryani masala – 1 teaspoon
Cilantro or coriander leaves – 1 tablespoon, chopped
Mint leaves – 1 tablespoon, optional
Saffron – a pinch
Milk – 2 tablespoon
Kewra water – 1 teaspoon
Rose essence or water – 1 teaspoon
Meetha attar – 3 drop
Water – 2 cup
Method
1. Wash the rice 3-4 times or till water runs out clear and soak the rice in water for 15 minutes. After 15 minutes drain the water and keep aside.
2. Peel and chop the potatoes and carrot in cubes. Cut the cauliflower into small florets.
3. Grind tomato, green chilli, garlic and ginger into a smooth paste.
4. Soak saffron in hot milk. Let the milk cool down. Crush the saffron with your finger tips. Add Kewra water, rose water or essence and meetha attar. Stir and cover.
5. Crush the cardamom, cloves and cinnamon in a mortar pestle.
6. Heat a wok or heavy bottom vessel. Add cumin seeds, crushed cardamom, cloves, cinnamon and 1 bay leaf. When cumin seeds starts to splutter add finely chopped onion. Fry till onion starts to change it’s colour.
7. Add cauliflower florets, carrot and potatoes. Saute for 2-3 minutes.
8. Add ground ginger, garlic and green chilli. Also add cumin powder, coriander powder, garam masala powder, biryani masala and salt. Saute till dried up and oil leaves the sides.
9. Reduce the heat and add well whisked curd or yogurt. Keep stirring. When everything about to dried up increase the flame, add rice and mix. Saute for a minute.
10. Add chopped cilantro or coriander leaves. Tear up mint leaves with your hand and add if using.
11. Now add green peas and Kewra, rose water and meetha attar mixed saffron milk and 2 cup water. If you are making in pressure cooker use 1&1/2 cup water. Mix well. Taste the water if its perfectly salty, if not add little more salt to taste. Cover the vessel or wok. When it starts to rolling boil reduce the heat. Cook covered on simmer for 10 minutes.
12. Stir gently and cover again and cook for 5 minutes or till all the water evaporate.
13. Remove from heat and keep aside covered for 5-6 minutes.
14. Fluff the rice gently and serve hot with any raita or curry.
Notes
1. To make the tahri more spicy add some more green chilli. You can also use little red chilli powder if you want.
2. You can use any vegetables, soya nuggets, fried paneer cubes etc in this tahri.
3. 1/2 teaspoon turmeric powder can be used instead of saffron. Add turmeric powder with other spices. But try to use saffron for best result.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
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Kodo millet broccoli pulao. A flavorful, spicy, no onion garlic and delicious pulao made with kodo millet and broccoli. You don’t have broccoli? No problem try with cauliflower, carrot, beans or mixed vegetables. An absolutely easy to make and delectable one pot meal. A very nutritious and gluten free dish for everyone.
According to Wikipedia Paspalum scrobiculatum, commonly called Kodo millet or Koda millet, is an annual grain that is grown primarily in Nepal (not to confuse with Kodo (Finger millet, Eleusine coracana) and also in India, Philippines, Indonesia, Vietnam, Thailand, and in West Africa from where it originated. The plant is called Arikelu in the Telugu language, Varagu in Tamil, Varak (വരക്) in Malayalam, Arka in Kannada,Kodra in Hindi and Bajra (ਬਾਜਰਾ) in Punjabi.
Now what is millet?
Millet is a group of small-seeded grains resembling small pearls. In the United States, some people haven’t heard of millet, yet it’s a staple in many parts of the world. It’s commonly included in Indian and African dishes. Millet is a gluten-free grain that’s rich in antioxidants, soluble fiber, and protein. In particular, it may lower cholesterol and blood sugar levels. The different types of millet include:
• pearl
• foxtail
• finger
• little
• jowar
• kodo
Millet is a whole grain. It’s considered a “good” carb, so it’s easily digestible. And since it’s also gluten-free, it’s a great alternative for people living with celiac disease or gluten sensitivity. Additionally, millet has a high nutritional value Millet is a whole grain that’s packed with protein, antioxidants, and nutrients. It may have numerous health benefits, such as helping lower your blood sugar and cholesterol levels. Plus, it’s gluten-free, making it an excellent choice for people who have celiac disease or follow a gluten-free diet. Its nutty taste and versatility make it well worth trying. Source – Healthline
I have used nutrient-rich broccoli with corn, green peas, green chilli, ginger and some aromatic whole spices in this millet pulao.
Broccoli is a rich source of multiple vitamins, minerals and fiber. Different cooking methods may affect the vegetable’s nutrient composition, but broccoli is a healthy addition to your diet whether cooked or raw. Broccoli is a nutrient-rich vegetable that may enhance your health in a variety of ways, such as by reducing inflammation, improving blood sugar control, boosting immunity and promoting heart health. However, keep in mind that good health doesn’t come from any single food. Broccoli is merely one of numerous healthy foods that can contribute to optimal health. Including this nutritious vegetable in your healthy, balanced diet may help you achieve your health goals more easily. To read more about health benefits of broccoli click here.
Here are some more broccoli recipes from this blog. Click on the link below for recipe.
As I mentioned above recipe is very easy to make. You can also make it in pressure cooker. Just reduce the amount of water while cooking in pressure cooker. For 1 cup millet use 1&1/2 cup water instead of 2 cup and cook for 2 whistle. Let the pressure settle down on its own. Use green chilli according to your spice tolerance. To make the pulao more spicy add more chopped green chilli or if you are making for kids, use only one green chilli or skip chilli. You can also use mixed vegetables in this pulao like cauliflower, carrot, beans etc with broccoli. Or you can also make it like Mixed vegetable fried rice if you want. Use cooked millet instead of rice.
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1. Wash the kodo millet on a strainer. Soak in sufficient water for 15 minutes. After 15 minutes drain and keep aside.
2. Wash and chop the broccoli into medium size florets.
3. Heat oil and ghee in a wok or pan. You can use only ghee or only oil if you want.
4. Add cumin seeds, start anise, green cardamom, cloves, cinnamon, dry red chilli and bay leaf. When cumin seeds starts to splutter add grated ginger and chopped green chilli. Saute for a minute. Add some more chopped green chilli to make the pulao spicy if you want.
5. You can also use finely chopped onion and garlic with ginger and green chilli if you want. Fry the onion garlic till light brown if using.
6. Add broccoli florets, cumin powder, coriander powder and turmeric powder. Saute for 2-3 minutes. You can use any vegetable with broccoli like cauliflower, carrot, beans, mushrooms etc. Even you can also use fried cubed cottage cheese or paneer in the pulao if you want.
7. Now add kodo millet and saute for a minute. Add salt, sugar, green peas and sweet corn. Saute for a minute again.
8. Add water and lemon juice. Tear up mint leaves roughly with your hand and add. You can also add 2 tablespoon chopped cilantro or coriander leaves with mint leaves. I didn’t. If you are using pressure cooker add 1&2/ cup water instead of 2 cup and pressure cook for 2 whistle. Let the pressure settle down on its own.
9. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 10 minutes.
10. Remove the cover. Add Bengali garam masala powder and stir. Get the homemade garam masala powder recipe here.
11. Cover again and cook on simmer for 5 minutes more or till water absorbed completely. Remove from heat. Cover and keep aside for 5-10 minutes.
12. Your kodo millet pulao is ready. Serve hot with any raita, chutney or any spicy curry.
This post is going to feature on Facebook gourmet group Shhhhh Cooking Secretly Challenge for the theme Healthy Ideas. In this monthly group members are paired with different partners every month and two secret ingredients are given to each other. We have to use these ingredients in our recipe. Best part of this group is we can interact with a blogger every month. This month my partner is Shobha Keshwani. We had a lovely chat about healthy food. She has also an awesome YouTube channel. Shobha Keshwani gave me cardamom and star anise as secret ingredients. I made this healthy and delicious millet pulao with with these ingredients. And I gave Moringa leaves and black pepper to her as secret ingredients. And she made nutritious and delicious Corn and Moringa soup with these ingredients.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
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Saffron rice with pickled jalapeno and ginger julienne. A no onion garlic aromatic rice with fried paneer or cottage cheese cubes, saffron or kesar and all the aromatic whole spices. Easy to make and absolutely delicious one pot rice dish. You can enjoy it without any side dish. Add lots of dry fruits of your choice and enjoy.
I used pickled jalapeno because I love the taste but if you want you can use chopped green chilli instead. Or you can use little more pickled jalapeno pieces if you like. It will be a great party dish with spicy curries. You may like some more one pot rice recipes on this blog. Click on the name below for recipe.
Sending this post to 266 #Foodiemonday bloghop. This week’s theme is Exotic Saffron suggested by Mayuri Patel who blog at Mayris Jikoni. Mayuri is a very talented blogger. She always amazed us with her different continental, traditional and baked dishes. You will definitely love her different types of bread recipes. I have to try her Onion olive bread, Semolina sesame seed bread and many more. Also check out her different mouthwatering cake recipes.
Long grain basmati rice is best for this recipe. But you can also use any aromatic rice like Gobindobhog rice, Indrayani rice etc. Long grain rice looks good. As I mentioned above if you don’t have pickled jalapeno, use chopped green chilli instead. You can use cauliflower, beans, carrot or any vegetable in this rice. Chop and fry the vegetables before adding to the rice. If you don’t like to use ginger julienne then you can use minced or grated ginger. Serve this delicious and flavorful rice with any spicy curry. I have served it with dim kosha or spicy egg curry. I will share the recipe soon.
Recipe
Basmati rice – 1 cup
Saffron – 1/2 teaspoon
Green peas – 1/2 cup
Pickled Jalapeno – 8 – 10 pieces
Ginger – 1 inch piece, julienned
Paneer or cottage cheese – 1/2 cup, cubed
Cashew nuts – 2 tablespoon
Raisins – 2 tablespoon
Green cardamom – 4
Cloves – 4
Cinnamon – 1 inch piece
Mace or javitri – 2 strands
Star anise – 1
Bay leaf – 1
Cumin seeds – 1 teaspoon
Salt to taste
Sugar – 1/2 to 1 teaspoon or to taste
Turmeric powder – 1/4 + 1/4 teaspoon
Oil – 1 tablespoon
Ghee or clarified butter – 2 tablespoon
Water – 2 & 1/2 cup
Method
1. Rinse the rice well. Soak in sufficient water for 15 minutes. Drain the water and keep aside.
2. Mix saffron with 1/4 cup hot water.
3. Cut the paneer or cottage cheese into small cubes. Marinate with little salt and 1/4 teaspoon turmeric powder.
4. Peel and chop the ginger into thin slices to make julienne.
5. Chop the pickled jalapeno into small pieces.
6. Crush green cardamom, cloves and cinnamon in a mortar pestle.
7. Heat oil in a wok. Fry the cashew nuts. When cashews becomes light brown remove from oil.
8. Now fry the marinated paneer or cottage cheese cubes till brown. Remove the paneer cubes from oil.
9. Add ghee or clarified butter. Add cumin seeds, bay leaf, star anise, mace or javitri, crushed green cardamom, cloves and cinnamon.
10. When cumin seeds starts to splutter add ginger julienne and fry for a minute. If you are using green chilli add it with ginger julienne.
11. Add turmeric powder, pickled jalapenos and green peas. Stir well.
12. Add drained rice, salt, sugar, fried paneer or cottage cheese cubes Stir and saute for 1 – 2 minutes or till the rice coated well with ghee.
13. Add saffron mixed water, fried cashew nuts, raisins and remaining water. Mix well. When water starts to rolling boil, cover and cook on high flame for 15 minutes.
14. Reduce the heat. Stir the rice. Cover and cook again on low heat for 10 minutes or till the rice becomes soft and water absorbed completely. Keep checking in between. If you want more soft rice then you can add 1/4 cup water more and cook for a few minutes more. Fluff the rice gently.
15. Garnish with fried paneer cubes, ginger julienne, saffron, jalapeno and fried cashew nuts. Serve hot with raita or any spicy curry. You can get some curry recipes here.
Notes
1. You can use more dry fruits if you want.
2. If you don’t have pickled jalapeno use 2-3 chopped green chilli.
3. Small pieces of cauliflower, beans or any vegetable can be used with rice. Fry the vegetable pieces before adding in the rice.
4. If you don’t have star anise omit it.
5. You can use minced or grated ginger instead of ginger julienne.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
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Easy to make spicy aromatic and delicious pulao. You need only onion, garlic, tomato and some spices to make this one pot meal.
You can use tomato ginger garlic paste if you want. Or use everything finely chopped, grated or minced. Do as per your convenience. This pulao is enough spicy and delicious but you can serve it with raita or any curry. You can also add green peas, sweet corn, cashews or raisins. I kept it simple to serve with mirchi ka salan. But you can add cashew nuts, raisins, green peas or sweet corn if you want. You can get some more rice recipes on this blog. Click on the name below for recipe.
Sending this post to Facebook group Healthy Wealthy Cuisine. This time theme is one pot meal suggested by Shalu Jain who blog at Sunny Family Kitchen. Do visit her blog for different types of mouthwatering recipes. Check out what my fellow bloggers shared on this theme.
To make this aromatic rice fry the onion, ginger, garlic, tomato and all the spices in a pressure cooker. Add rice gently mix and add water. Pressure cook for 1 whistle and let pressure settle down on it’s own. Your pulao is ready. Simple isn’t it? You can also add some cashew nuts and raisins if you like. I didn’t. I have served it with Mirchi ka salan .
Recipe
Basmati rice – 1 cup
Onion – 1 large, finely chopped
Garlic – 5 – 6 cloves, minced
Ginger – 1 inch piece, grated
Tomato – 2 large, chopped
Green chilli – 2-3 or to taste, chopped
Green cardamom – 3-4
Black cardamom – 1
Cinnamon – 1 inch piece
Cloves – 4
Mace or javitri – 2 strands
Star anise – 1, optional
Bay leaf – 2 medium
Cumin seeds or jeera – 1 teaspoon
Cumin or jeera powder – 1 teaspoon
Coriander or dhania powder – 1 teaspoon
Black pepper powder – 1/2 teaspoon
Red chilli powder – 1/2 teaspoon
Garam masala powder – 1/2 teaspoon
Cilantro or coriander leaves – 2 tablespoon, chopped
Salt to taste
Oil or ghee – 2 – 3 tablespoon
Water – 1&1/2 cup
Method
1. Rinse and soak the rice in water for 15 minutes. Drain the water and keep aside.
2. Take out the seeds of black cardamom. Discard the outer layer.
3. In a mortal pastel crush green cardamom, seeds of black cardamom, cloves, cinnamon and mace or javitri.
4. Heat oil or ghee in a pressure cooker. You can use only ghee or oil. I have used half ghee and half oil.
5. Add cumin seeds, crushed cardamom, cloves, cinnamon mace, bay leaves and 1 star anise.
6. Now add onion, garlic and green chilli. Fry till onion becomes light brown.
7. Add grated ginger and tomatoes. Stir well. You can also use tomato ginger garlic paste. Add all the spices and salt. Saute till tomato becomes mushy.
8. Add rice and chopped cilantro or coriander leaves. You can also add few mint leaves if you want. Fluff the rice gently.
9. Add water and close the lid. Pressure cook for 1 whistle. After 1 whistle wait for 1 minute and then remove from heat. Remember to switch off the heat before second whistle.
10. Let the pressure settle down on it’s own. Remove the lid and fluff the rice gently. Serve hot with raita or any curry.
Notes
1. Green peas, sweet corn, cashew nuts or raisins can be added in the pulao.
2. You can add more green chilli, black paper or red chilli if you want your pulao more spicy.
3. If you want to cook in open pan add 2 cup of water.
4. You can also make this pulao in rice cooker, instant pot or microwave.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
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A very flavourful and delicious comfort one pot satisfying meal.
And beetroot made this rice super healthy.
Beetroot is low in fat, full of vitamins and minerals and packed with powerful antioxidants. And it contains potassium, magnesium, iron, vitamins A, B6 and C, folic acid, carbohydrates, protein, antioxidants and soluble fibre. Not only that beetroot nutrition can also make your skin glow.
And you will get a natural lovely colour rice with beetroot.
This post is going to be a part of #Foodiemonday bloghop hot/cold rice recipe theme. My contribution is this easy, healthy and delicious beetroot rice or pulao.
I have made it with green peas. You can use fried cashew nuts or any dry fruits of your choice. If you want to make it non vegetarian add hard boiled eggs, boiled and shredded chicken or mutton.
Sharing a beetroot raita recipe too. This raita goes well with beetroot rice or pulao.
Recipe
Rice – 1 cup
Beet – 1 peeled and grated
Green chilli – 1 – 2 finely chopped
Ginger – 1 inch piece grated
Garlic – 4 – 5 cloves crushed or finely chopped
Onion – 2 sliced
Lemon – 1
Green cardamom – 4
Cloves – 4
Cinnamon – 1″ piece
Mace or javitri – 2 string
Star anise – 1
Kababchini or cubeb – 4
Cumin seeds – 1 teaspoon
Bay leaf – 1
Cumin powder – 1 teaspoon
salt to taste
Black pepper powder – 1 teaspoon
Garam masala powder – 1/2 teaspoon, optional
Turmeric powder – 1/4 teaspoon
Green peas – 1 cup
Cilantro – 1 cup chopped
Mint leaves – 1/2 cup chopped
Oil or ghee/clarified butter – 2 tablespoon
Water – 1 & 1/2 cup
Method
Wash and soak the rice for 15 minutes.
Crush cardamom, cloves, cinnamon, mace, star anise and Kababchini or cubeb in a mortal pastel.
Heat 2 tablespoon clarified butter/ghee or oil. I have used 1 tablespoon oil and 1 tablespoon ghee.
Add bay leaf, crushed whole spices and cumin seeds. Let the seeds crackle.
Add sliced onions and garlic. Fry till the onion becomes brown.
Add grated ginger and chopped green chilli. Saute for few seconds.
Add grated beetroot, salt, chopped cilantro, mint leaves and all the spices.
Saute till the mixture dried up completely.
Now add the drained rice. Mix gently.
Add green peas, water and juice of 1 lemon. Mix well. You can add fried cashew nuts or any dry fruits of your choice.
Close the lid. Switch off the flame after 1 whistle.
Don’t open the pressure cooker immediately. Wait for the pressure to go down naturally.
Open the lid. Fluff the rice gently.
Serve it with healthy and yummy beetroot raita.
Recipe of healthy and nutritious raita
Curd – 1 cup
Grated beetroot – 3/4 cup
Cumin (dry roasted and powdered) 1/2 teaspoon
Rock salt – 1/2 teaspoon
Chopped coriander leaves – 1 teaspoon
Salt to taste
Red chilli powder – 1/4 teaspoon
Black paper powder – 1/2 teaspoon
Sugar – 1/4 teaspoon ( optional)
Method
Peel and grate the beetroot.
Mix with coriander leaves, rock salt, Cumin powder, salt, chilli powder and black paper powder. Add beaten curd and mix well. Serve chilled.
You can add some chopped capsicum and onions to give little crunchiness but its optional.
Serve chilled, delicious and colorful raita with hot beetroot rice or pulao.
Or enjoy the healthy and delicious rice with any raita or chutney.
Batter Up With Sujata 