Beetroot Peas Rice

Beetroot Peas Rice is a new recipe to my family.Its one of my favorite colorful rice next to lemon rice.Yep,you heard it right I like pink and pink beetroot rice😜

.Give it a try and am sure your family will love it.My little girl aalu loves this.Usually when I cut beetroots,i share a small joke about my pinkish lips by applying beetroot juice.My little kid is growing old and so my joke is😜.

INGREDIENTS:

Beetroot,grated -1 Cup 

Oil - 1 tbsp

Ghee -1 tbsp

Bay leaf -1

Cloves

Onion -1

Tomato -1

Peas -1/2 cup

Green Chilly -1

Ginger Garlic paste - 1 1/2 tbsp

Basmati rice-1 cup

Water -2 cups

Salt

Red chilli powder - 1/2 tsp

Turmeric powder-1/4 tsp

Coriander powder-1 tsp

Garam masala powder-3/4 tsp

Coriander leaves  for garnishing

METHOD:

1)Soak basmati rice in water for 30 minutes.

2)Heat oil and add Bay leaf,jeera, cinnamon.

3)Saute Onions with little salt so it gets cooked easily.

4)Add tomato, green chilly and ginger garlic paste.

5)Add grated beetroot.

6)Add peas

7)Saute well.

8)Add red chilli powder, turmeric powder, coriander powder,garam masala and required salt.

9)Add soaked rice.

10)Add coriander leaves.

11)Add 2 cups of water

 12) Pressure cook for 2 whistles.

13)Add ghee and mix well.

14) Serve with curd pachadi and chips.

Homemade Yogurt/Curd

Making a perfect homemade curd always brightens up my mood.I usually like to eat just like that as a quick snack.Curd is a good probiotic and it helps in digestive health.It is also good for hair and skin.

INGREDIENTS:

Curd -1 tbsp
Milk -2 cups

METHOD:
1.Heat milk in a vessel and bring it to boil.Once it comes to boil,simmer the heat for a minute, remove from flame and let it cool.

2.Check temperature(check by placing your finger and if you are able to bear the heat, temperature is perfect)of milk and transfer to a vessel where you want the curd to set.

3.Add 1 tbsp of curd to warm milk and mix well without any lumps.

4.Keep it in a warm place and don't disturb for 6 to 8 hours.

SCRIBBLED NOTES:

• For every 500ml of milk,use 1 Tbsp of curd.
• If you don't have a candy thermometer,check the milk temperature by inserting a finger,if you are able to withstand the temperature for 2 minutes then milk is warm and perfect for making curd.
• If you are concerned about taste,use whole milk else use 2 % milk for fewer calories
• Temperature should be warm for the curd to set.
• Dont add starter curd to very hot milk,it will kill the bacteria in curd.
• You can use plastic or glass jars to set the curd.Using glass jars would be best.
• Dont shake or stir the jar during incubation time,yogurt bacteria will be disturbed and curd wont be set.
• If the yogurt is set and doesn't taste sour,it means the incubation period wasn't enough..The longer yogurt ferments the more acidic or sour it becomes.Allow the mixture to incubate from 8 to 24 hours according to how sour tasting you would like the curd to be.
• If you are using store bought yogurt as a starter,check the label and it should read "contain live culture" or "bacterial culture".
• If the climate is too cold and if you have trouble setting the yogurt,preheat the oven to 180 deg Fahrenheit for 2 minutes and turn it off.Place the yogurt jar in the oven and switch on the oven light.Curd will be ready in 4 to 5 hours.