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YB WEB DESK. Dated: 9/25/2021 12:42:47 PM

BENEFICIAL BEETROOT

Dr. Kaviraj Khialani Celebrity Master Chef It is said to be a part of the Amaranthaceae family and was first cultivated by the Romans. Both its leaves and the big round root of the plant are edible and are commonly consumed. It is also known for its use as a dye or as a medicinal plant. It has been grown in various parts of the world including India and has seen its use in our kitchens in global cuisines since a long time now. Beetroot is an excellent source of folate and a good source of manganese and contains betaines which are beneficial to our body. It is also called as table beet or red beet in many countries and it contains a pigment called Betanin which is often extracted to create natural food colorings as well. Belonging to the same family as chard and spinach both the leaves and roots of the beetroot may be eaten the leaves having a slightly bitter taste whereas the roots are sweet. HEALTH BENEFITS OF BEETROOT: • It is a great source or iron and is great for maintaining healthy haemoglobin levels in our body. • It helps reduce blood pressure and is a heart healthy vegetable. • It aids in blood purification and keeps the liver detoxified. • It also helps improve stamina and encourages weight loss. • It is regarded as a powder anti- oxidant and is good for eyes. • It is a natural immunity booster and packed with vitamins and minerals hence ideal to be included in our daily diets. • It supports healthy glowing skin, detoxifies the body overall. • It is a wonderful source of iron, Vitamin A and Vitamin C. Do try out this simple- healthy and nutritious recipe with Beetroot. Recipe- HEALTHY BEETROOT DELIGHT Ingredients: Beetroot- 250 gms, peel and grated/pulverised Ghee/butter/oil- 2 tbsp. Green cardamom powder- ¼ tsp Cinnamon stick-1-inch piece Brown sugar/jaggery/honey/condensed milk- as per taste Semolina- ¼ cup Assorted nuts- 2 tbsp. chopped Date puree-2 tsp recommended for low sugar diets. Soy milk/oats milk/milk- 2 cups Sunflower seeds/ melon seeds- 1 tbsp. Method: 1. Prepare all the ingredients for the sweet. 2. Heat ghee/oil in a thick bottomed pan, saute the semolina for a few seconds, add in the cardamom and cinnamon, add sweetener of your choice, reduce the flame and add milk. 3. Stir well and simmer, add in the beetroot and continue cooking on a low flame for 12- 15 mins. 4. Check for texture, allow the sweet to be well cooked, mushy and soft, adding a ripe mashed banana also elevates the taste of this sweet, sometimes i also add a little thick coconut milk into this. 5. Cook for another 4-5 mins, and portion into serving bowls and garnish appropriately and serve warm ideally garnished with seeds/nuts/tender coconut malai shredded on top is yum as well. __________________________________ __________________ About the Author: Chef Kaviraj Khialani is a Mumbai based foodhealth and lifestyle consultant. Having worked with esteemed brands like Taj group of Hotels, Kuwait Airways to name a few, he comes with over 22 plus years of experience with the food and hospitality industry. Specialised in over 33 international cuisines, Chef Kaviraj is an author, writer, food designer, academician and consultant.

 

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