Ingredients:
1. Beet root - 3 small (Shredded)
2. Basmathi Rice - 2 cups cooked
(Spread that in a big container and cool of that)
3. Mustard seeds - 1 tsp.
4. Chana Dhal - 1/2 tbsp. or Cashew nuts - 12
5. Red chilies - 3
6. Kurry leaves - 10
7. Sombu - 1/2 tbsp. (it's Optional)
8. Oil - 3 tsp.
9. Shredded Coconut - 3tsp(it's Optional)
10. Salt

Heat the oil in the pan and fry the Mustard, Sombu, Chana Dhal or Cashew, Red Chilies and Kurry Leaves. Add the Shredded Beet root + Salt and fry it 3 minutes. If you need you can add more chilli powder for your Taste. Just add 2-tsp. water and close the lid and cook for 2 minutes. Add the Shredded Coconut and fry it. Now add the cooked rice slowly and mix it well with the Beet root.

Hint :- Instead of Beet Root you can add Shredded Carrot / diffrent color Bell Pepper / Cilantro + Green Chili Paste / Shredded Mulanki / shreeded Pototo / Ventha Kerai (you need to add onion + Tomoto for frying) or you can use any colourful solid Vegetables

Answered by LAKSHMI V , an ibibo Master, at 12:31 AM on September 20, 2008

Ingredients

* 1 onion, finely chopped
* olive oil
* 1 lb arborio rice
* 1 lb beetroot, fresh,peeled and grated
* 4 cups vegetable stock (simmering nicely on the stove so its hot when you add the stock)
* 1 cup freshly grated parmesan cheese
* 1 pinch cumin (one of my favourite spices,find it goes well with a lot of veggie dishes)
* freshly ground pepper
* sea salt

Directions

1.
1
Gently saute onion in olive oil til soft.
2.
2
Add rice and fry for about 3 minutes til coated.
3.
3
Add beetroot and 1 cup of stock.
4.
4
stir until stock is almost absorbed,then add another splash of stock and stir til absorbed again,carry on adding stock and stirring til rice swells and softens and the rissotto is nice and creamy.
5.
5
Season to taste with the salt ,pepper and cumin and add the Parmesan if liked.

Answered by Sonu , an ibibo Master, at 9:22 AM on September 19, 2008

Ingredients:
• 5 Capsicums
• 1 Cup rice
• 1 Lemon
• 1/4 tsp Turmeric
• 1 1/2 tbsp Dry grated coconut
• 3 tbsp Oil
• 1 tsp Black gram
• 1/2 tsp Mustard seeds
• 2 Red chilies
• 2 tsp Bengal gram
• Few curry leaves
• 1 tbsp Peanuts
• 8-9 Cashew nuts
• 1" Piece cinnamon
• 6 Red chilies
• 1/2 tsp Cumin seeds
• 2 tsp Coriander seeds
• 1-1/2 tsp Black gram
• 1-1/2 tsp Bengal gram
How to make Capsicum Rice:
• Take a frying pan and with 1 tsp oil in it. Fry the red chilies, Cinnamon, coriander, cumin seeds, black gram and Bengal gram till the mixture turns brown.
• Remove the pan and allow it to cool.
• Grind and blend the mixture to make a fine powder.
• Cook the rice till it is 3/4 cooked. Rinse the water and keep the rice aside for cooling. Add a tsp of oil to it.
• Pour oil in a frying pan and add mustard seeds, black gram, Bengal gram, red chilies, curry leaves, cashew nuts and peanuts.
• Fry the mixture till it starts fuming.
• Add chopped capsicum and fry till it they become soft.
• On a medium flame add grated coconut.
• Fry the coconut till it turns light brown.
• Now add cooked rice, turmeric and salt.
• Fry the dish for few minutes until the rice becomes hot.
• Sprinkle powdered masala and pour lemon juice.
• Mix it properly and decorate with coriander leaves.
• Capsicum Rice is ready to serve.

Answered by Sharad Singh , an ibibo Master, at 6:59 PM on September 16, 2008

Ingredients

2 cups basmati rice
3 cups grated beetroot
2 teaspoons cumin seeds
½ cup sliced onion
3 cloves chopped garlic
¼ cup chopped mint leaves
¼ cup fresh peas/thawed frozen peas
1 teaspoon homemade sambar powder or store bought
1 teaspoon garam masala powder
2 tablespoons butter
Salt to taste

Method

Cook the Rice. See Cooking Rice. Add peas to the rice while cooking, if it is fresh peas; else add it along with the beetroot in the following steps.

Heat butter in medium heat in a pan; add cumin seeds, onion and garlic and sauté until onion is tender and golden.

Add grated beetroot and sauté with the pan covered until beet is soft, tender and cooked.

Add sambar powder, garam masala powder, mint leaves, salt and mix well.

Once the rice is cooked and has been set aside for about 15 min to cool down, add the beetroot mixture to the cooked rice.

Very slowly mix the beetroot mixture into the rice.

Serve warm with yogurt or tomato onion raita or raita of your choice

Answered by Om Prakash , an ibibo Master, at 6:48 PM on September 16, 2008

This is a nice way for a change.

1 batch (change servings and units)
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* 1
* 2
* 3
* 4
* 5

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Ingredients

* 25 g butter
* 1 onion, finely chopped
* 2 tablespoons flour
* 300 ml milk
* 2 tablespoons cream
* 1 teaspoon mixed herbs
* salt and pepper, ground
* 500 g beetroots, cooked, skinned and diced
* 1 tart dessert apple, peeled, cored and diced

Directions

1.
1
Melt butter in a pan, add the onion and fry gently for 5 minutes with out browning.
2.
2
Add the flour and cook a further 2 minutes, stirring all the time. Remove from the heat and gradually add the milk, beating vigorously after each addition.
3.
3
Return to the heat and bring to the boil stirring constantly.
4.
4
Lower the heat and simmer 2 minutes stirring occasionally, then stir in the cream, herbs, and salt and pepper to taste. Fold in beetroot and apple and simmer a further 5 minutes, stirring occasionally.
5.
5
Remove from heat and leave to cool, stirring occasionally to prevent skin forming.

Answered by Madhurima , an ibibo Master, at 7:11 PM on September 15, 2008

Ever wondered what to do with a beetroot? Beetroot Rice is one for those few vegetables which give the rice flavor and subtle sweetness. Spice it up with some sambar powder and garam masala powdered, along with some coarsely pounded peanuts and finely chopped mint leaves, makes a comforting one meal dish. Accompany this rice with a raita of your choice or tomato-onion raita.

A great meal for children as young as 12 months. A great lunch box meal filled with nutrition of beetroot and rice. While cooking for children very young, cook the rice to a softer texture, so that it will be easier for them to digest.

Beetroot Rice

Serves: 4 persons

Cooking time: 20 minutes Preparation Time: 10 minutes

Ingredients

* 2 cups basmati rice
* 3 cups grated beetroot
* 2 teaspoons cumin seeds
* ½ cup sliced onion
* 3 cloves chopped garlic
* ¼ cup chopped mint leaves
* ¼ cup fresh peas/thawed frozen peas
* 1 teaspoon homemade sambar powder or store bought
* 1 teaspoon garam masala powder
* 2 tablespoons butter
* Salt to taste

Method

Cook the Rice. See Cooking Rice. Add peas to the rice while cooking, if it is fresh peas; else add it along with the beetroot in the following steps.

Heat butter in medium heat in a pan; add cumin seeds, onion and garlic and sauté until onion is tender and golden.

Add grated beetroot and sauté with the pan covered until beet is soft, tender and cooked.

Add sambar powder, garam masala powder, mint leaves, salt and mix well.

Once the rice is cooked and has been set aside for about 15 min to cool down, add the beetroot mixture to the cooked rice.

Very slowly mix the beetroot mixture into the rice.

Serve warm with yogurt or tomato onion raita or raita of your choice

Note

White serving a child, the rice has to been cooked a little softer based on the chewing ability of the child. Softer rice also helps in easy digestion. Can be giving to children over 12 months of age. You could serve with plain yogurt for children.

Answered by Bablu Dskfl , an ibibo Citizen, at 1:53 PM on September 15, 2008

WELL,

Ingredients

* 1 onion, finely chopped
* olive oil
* 1 lb arborio rice
* 1 lb beetroot, fresh,peeled and grated
* 4 cups vegetable stock (simmering nicely on the stove so its hot when you add the stock)
* 1 cup freshly grated parmesan cheese
* 1 pinch cumin (one of my favourite spices,find it goes well with a lot of veggie dishes)
* freshly ground pepper
* sea salt

Directions

1.

Gently saute onion in olive oil til soft.
2.

Add rice and fry for about 3 minutes til coated.
3.

Add beetroot and 1 cup of stock.
4.

stir until stock is almost absorbed,then add another splash of stock and stir til absorbed again,carry on adding stock and stirring til rice swells and softens and the rissotto is nice and creamy.
5.

Season to taste with the salt ,pepper and cumin and add the Parmesan if liked.
Source site: http://www.recipezaar.com/1183 0

Answered by Nidhi Singh , an ibibo Master, at 10:28 AM on September 15, 2008

well;
Beetroot Rice

Bored of doing pulavs and fried rice? But want to eat Indian spicey nutritious rice item?? Then this is for u... Long time back I too felt this way, and searched for this kindaa recipe... Then I found it from Spice trail... Thanks Spice Trail!
Here is my version of it...
Ingredients:
Rice - 2 cups (uncooked, preferably Basmati)
Beetroots - 2 med size
Onion - 1 small
Tomato - 1 small (or tamarind paste - optional)
Mustard seeds - 1 tbsp
Jeera - 1 tsp
Urad + chana dal - 1tbsp
Curry leaves - 1 sprig
Red chilli - 1
Green chilli - 1
MTR Puliogare Powder
(tamarind rice powder) - 1 tbsp (for extra spice - optional)
Turmeric powder - ½ tsp
Coriander powder - ½ tsp
Zeera powder - ½ tsp
Red Chilli powder - 1 tsp
Cilantro - for garnishing
Oil
Salt

Metho d:

* Cook rice with double the water, little oil and little salt. When it is done, fluff it with a fork and allow it to become warm or cool.
* In the mean while, chop onions and beets.
* Heat pan and add oil. Do the seasoning with mustard, zeera, urad and chana dals, green and red chillies, and curry leaves.
* Then add chopped onions, saute it for one min, and add turmeric, zeera, coriander powders. saute for one more min and then add finely chopped beets.
* Fry for one min and then cook covered with salt added.
* When beets are done, add the MTR spice and fry for a min.

That's it, u r almost done... remove it from flame, add it to rice and serve it in plate! :)

PS: Basmati rice has such a nice flavor which sona masoori lacks. And also, basmati is thin and long which is soooo appealing! So better use basmati when u r doing Rice items.

MTR puliogare powder is so spicey, so do care while using it! But this is a delicious, spicey powder which u can't leave it if once tried :)

Answered by Kishore , an ibibo Master, at 2:37 PM on September 14, 2008

Ingredients-
1 bunch spinach, washed, stalked and roughly chopped

1 beetroot boiled and chopped in 1 cm squares

1 carrot cut into juliennes

1 cup peas

1 onion finely chopped

1 cup rice

2-3 pods of garlic crushed

1 inch piece of ginger peeled and crushed/grated

1/2 tsp garam masala

3/4 tsp red chili powder

3 tsp oil

salt to taste

Set one cup rice to cook in a pressure cooker with 2 cups of water, salt to taste and 1 tsp oil for two whistles.

Meanwhile take a kadai and heat 2 tsp oil.

Add crushed garlic, ginger and onion. Stir till the onion is soft and transparent.

Add beetroot, carrot and peas. Stir together.

Add salt to taste (remember there is salt in rice as well) garam masala and chili powder.

Cover and cook for 2 mins till everything gels together.

Now add the rice and chopped spinach. Mix it all well. You will gradually see the rice picking up color from beetroot and turning into a pinkish shade.

Cook till thee spinach wilts and then turn off the gas.

Answered by Nagendra , an ibibo Master, at 12:12 PM on September 14, 2008

Ingredients

2 cups basmati rice
3 cups grated beetroot
2 teaspoons cumin seeds
½ cup sliced onion
3 cloves chopped garlic
¼ cup chopped mint leaves
¼ cup fresh peas/thawed frozen peas
1 teaspoon homemade sambar powder or store bought
1 teaspoon garam masala powder
2 tablespoons butter
Salt to taste

Method

Cook the Rice. See Cooking Rice. Add peas to the rice while cooking, if it is fresh peas; else add it along with the beetroot in the following steps.

Heat butter in medium heat in a pan; add cumin seeds, onion and garlic and sauté until onion is tender and golden.

Add grated beetroot and sauté with the pan covered until beet is soft, tender and cooked.

Add sambar powder, garam masala powder, mint leaves, salt and mix well.

Once the rice is cooked and has been set aside for about 15 min to cool down, add the beetroot mixture to the cooked rice.

Very slowly mix the beetroot mixture into the rice.

Serve warm with yogurt or tomato onion raita or raita of your choice

source /www.archanaskitchen.com

Answered by Deepthi , an ibibo Master, at 11:32 AM on September 13, 2008