Beetroot Masala Gravy

The learned teacher makes you enjoy learning; On leaving, makes you to keep thinking of his teaching. - Thirukkural

Beetroot is very low in calories and contains zero cholesterol and small amount of fat. Beets prevent coronary heart disease, stroke and peripheral vascular disease. Beets are excellent source of folates, folates are necessary for DNA synthesis within the cells. Beets are excellent source of B-complex, vitamin such as niacin, pantothenic acid, pyridoxine and minerals such as iron, manganese, copper and magnesium.
Beetroot masala is thick spicy gravy made with coconut and pepper. It can be served with roti or rice.
Ingredients:
·         Beet root – 1 cup (cleaned and cubed)
·         Onion chopped – 1 cup
·         Tomato chopped – 1 cup
·         Ginger garlic paste – 1 tsp
·         Green chilies – 3 to 4 (adjust to your taste)
·         Turmeric powder – ½ tsp
·         Coconut pieces – ½ cup
·         Red chili powder – 1tsp
·         Coriander powder – 1tsp
·         Pepper – 1 tsp
·         Coriander leaves and mint leaves – ½ cup (optional)
For tempering:
·         Fennel seeds – 1 tsp
·         Cloves – 4
·         Cardamom – 2
·         Cinnamon – 2 (1 inch)
·         Bay leaves – 1
·         Oil – 3 tsp
Procedure:

1.       In a pan add 2 tsp oil add onion, fry till it is translucent. Add ginger garlic paste, fry for 5 minutes till the raw smell goes away.

2.       Then add green chilies and tomato, fry them for another 5 minutes. Switch off the stove.

3.       Let them cool and grind it in a mixer grinder.

4.       Then add 2tsp oil in a pan and add the ingredients mentioned in tempering one by one.

5.       Then add grounded onion tomato paste and stir well. Add cubed beet root, turmeric powder, chili powder, coriander powder and then cook in medium heat, add little water and cook it until the oil separates out from the gravy. Simmer it for some more minutes.

6.       In another pan add a tsp of oil and roast the pepper. Next add pepper and coconut pieces in a mixer grinder and grind it smoothly.

7.       Finally add the coconut and pepper paste to the gravy. And let it cook in medium heat for 10 more minutes.

8.       Garnish with coriander leaves and mint leaves.

Notes:  After adding coconut paste, gravy should not be boiled more. Switch off the stove, when the gravy starts bubbling.

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Malai Kofta Gravy

Let self-control be guarded as a treasure; there is no greater source of good for man than that. - Thirukkural

Paneer or cottage cheese contains vitamin D , vitamin D very essential for good dental health. Paneer is a very good source of calcium, it prevents osteoporosis in women. They are very good source of protein and vitamin B complex. The presence of linoleic acid and spingolipids in paneer helps in preventing cancer. Paneer is also known to enhance blood formation, liver strenghthening and facilitate absorption of nutrients.

Malai Kofta is deep fried paneer ball with mashed potato and other vegetables.

Ingredients for malai kofta:

• Paneer – 1 cup
• Boiled potato – ½ cup
• Jeera powder – 1tsp
• Green chilies chopped – 1 tsp
• Maida/ APF – 2tsp
• Salt to taste
• Oil for deep frying

Ingredients forGravy

•  Onion chopped – 1/2 cup
•   Tomato chopped – 1 /2 cup
•   Ginger garlic paste – 1/2 tsp
•   Green chilies – 1 to 2 (adjust to your taste)
•   Turmeric powder – ½ tsp
•   Red chilli powder – 1/2tsp
•   Coriander powder – 1tsp
•  Garam masala – 1 tsp
•  Cream – 1 cup

For tempering:

  

• Fennel seeds – 1 tsp
• Cumin seeds – 1 tsp
• Oil – 2 tsp

Procedure

1. In a mixing bowl mix crumbled paneer, boiled and mashed potato, cumin powder, green chilies and salt.Knead it like a dough.
2. Heat oil in a pan and make small balls out of the dough. Dip it in the maida paste (dissolve 2 tsp of maida in little water and make a paste) and fry it in oil. Fry it until golden brown.
3. In another pan add 2 tsp oil add the ingredients mentioned in tempering one by one. Then add onion, fry till it is translucent. Add ginger garlic paste, fry for 5 minutes till the raw smell goes away.
4.  Then add green chilies, spinach and tomato, fry them for another 5 minutes. Add turmeric powder, chili powder, coriander powder, garam masala powder and then cook in medium heat until the oil separates out from the gravy and Simmer it for some more minutes.
5. Next add cream and finally add kofta to the gravy and serve it hot.

Notes: Cashew paste can also be added to make very rich gravy. Fresh curd can be substituted for cream
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