Beet Raita Food

PEA AND PEANUT PULAO WITH PICKLED BEET RAITA

Pea and Peanut Pulao with Pickled Beet Raita image

Aarti typically serves pulao as a side dish, but with her pickled beet raita, it becomes a meal!

Provided by Aarti Sequeira

Categories main-dish

Time 1h

Yield 4 servings of pulao, plus about 5 cups of raita

Number Of Ingredients 20

Ingredients

1 cup basmati rice
1 tablespoon ghee
1 teaspoon cumin seeds
3 green cardamom pods, crushed
1 bay leaf
1/2 onion, finely diced
Kosher salt
1 cup frozen peas
1/2 cup salted roasted peanuts
Handful of minced fresh mint
1 lemon wedge
Pickled Beet Raita, for serving (recipe follows)
1 24-ounce container whole-milk yogurt
8 ounces pickled beets, grated or thinly sliced
1 Persian cucumber, grated
Handful of pomegranate seeds
2 to 3 tablespoons thinly sliced fresh mint
Kosher salt
1/2 teaspoon cumin seeds, toasted and ground
2 pinches of ground black lime

Steps:

Put the rice in a strainer and rinse under cool water three or four times, until the water runs clear. Place the strainer in a bowl of water and let the rice soak, about 20 minutes. Drain the rice well.
Meanwhile, warm the ghee in a medium saucepan over medium heat. Add the cumin, cardamom and bay leaf and cook until the spices sizzle and become aromatic, about 1 minute. Then add the onion and cook until translucent, about 5 minutes.
Add the drained rice to the pot. Cook until the water evaporates from the rice grains and you can hear a gentle snap, crackle and pop, 1 to 2 minutes. (The rice will smell ever so slightly nutty.) Pour in 1 3/4 cups hot water and season with a big pinch of salt. Cover the pot, turn down the heat to low and cook 15 minutes. (Don't take the lid off while cooking!)
Meanwhile, pour the peas into a microwave-safe bowl, cover with water and microwave 2 minutes. Set aside. Remove the rice from the heat and fluff with a fork. Place a clean kitchen towel over the top and pop the lid back on. If the rice felt a little wet when you fluffed it, return the pot to the burner for 3 to 5 minutes -t he residual heat will cook off the excess water. If the rice felt pretty good, let the pot sit off the heat, undisturbed, 5 minutes.
Remove the lid and kitchen towel from the rice. Sprinkle with the peas, peanuts and mint. Squeeze the lemon wedge on top and season with a little more salt; stir well with a fork. Serve with the raita.
Combine the yogurt, beets, cucumber, pomegranate seeds and mint in a bowl. Season with a big pinch of salt, the cumin and black lime. Refrigerate until ready to serve.

BEET RAITA

Beet Raita image

Make and share this Beet Raita recipe from Food.com.

Provided by English_Rose

Categories Chutneys

Time 7m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 raw beet, about 3 . 5oz, peeled and finely diced
1 cup plain yogurt
1/2 teaspoon fresh ground black pepper
salt, to taste
1 teaspoon vegetable oil
1 teaspoon mustard seeds
1 teaspoon sesame seeds
10 curry leaves

Steps:

Mix together the beet, yougurt, pepper and some salt to taste.
Heat the oil in a small saucepan - it helps to angle the pan so the oil collects at the bottom.
Add the mustard seeds and as they start to pop, add the sesame seeds and curry leaves.
Cook until the seeds are coloring then pour into the raita.
Serve now or chill until later.

Nutrition Facts : Calories 32.5, Fat 1.9, SaturatedFat 0.8, Cholesterol 4, Sodium 22.2, Carbohydrate 2.7, Fiber 0.4, Sugar 2.1, Protein 1.4

BEET ROOT AND APPLE RAITA

Beet Root and Apple Raita image

This fresh and light salad is inspired by the apple season and our holidays in India. Cumin, coriander, black mustard and pomegranate syrup give to this plate an exotic note.

Provided by Artandkitchen

Categories Apple

Time 17m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

500 g beets, roots cooked, cold and cut in small cubes
500 g apples, peeled and cut in small cubes
1 tablespoon vegetable oil
1 teaspoon whole coriander seed
1 teaspoon whole cumin seed
1 teaspoon black mustard seeds
1 cup plain yogurt
1/2 teaspoon cumin, ground
1/2 teaspoon coriander, ground
1 teaspoon ginger juice
1/2 teaspoon salt
2 tablespoons pomegranate syrup (Turkish specialty) or 2 tablespoons sweet balsamic vinegar

Steps:

Join the roots and the apples cubes (slices are fine too) in salad bowl.
Roast coriander, cumin and mustard seed in the oil until it smells nice.
Mix well the remaining ingredients with the roasted seeds in a small separate bowl.
Put the mixture on the cubes, add some drops of pomegranate syrup on top and decorate with a knife.

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