Cabbage beetroot thoran #KitchenDiaries  #Onam2025

#kitchendiaries #onam2025 #BeetrootcucumberPachadi 

As I’m Muslim I don’t know what Sadhya is. So, I really wanted to try it and had this Amazing Sadhya at One of a restaurant in Hyderabad Onam special Sadhya.  Which has Rice, papad, rasam, curd, Thoran, payasam, pickle, salt, dal, beetroot and carrots Talimpu and much more.  It was an amazing experience and one day I’ll try authentic Sadhya in Kerala in future for sure. #KitchenDiaries #Onam2025

Beetroot pachadi  #kitchenDiaries  #onam2025

Onam Sadhya #KitchenDiaries #Onam2025 My Onam Sadhya  is full of feast with flavours, textures and aromas.  Mains: Tamarind Rice, Sambhar, Beetroot Uttapam and Vadai Sides/Condiments: Sweet Dahi, mango Pickle, Papadam, spinach fritters, plantains and  fresh grated coconut.  Sweet  Rice Payasam.

#snack
Vegetable chop, Deep fried vegetable chop slightly sweet in taste, made with beetroot, potato and carrots, peanuts and mix of spices and herbs one of favourite tea time snacks
Enjoy this vegetable chop with mustard sauce and salads.

#snack
Recipe _( 8) Vegetable Chop 
Made with beetroot carrot potato nuts bread crumbs and spices and fried to perfection.Enjoy the chop sauce and salad and one cup of tea.

Beetroot cheela
#Snack

#cookwithprestige
Used Prestige Air Fryer 
STUFFED PANEER IN VEGGIES TIKKI 
For Tikki used veggies like raw Banana, sweet potato, beetroot, capsicum, peas, carrot, Potato, lemon, coriander leaves, pav bhaji masala, red chilli powder, salt boiled all n mashed it
Apply oil on palm take portion n flatten it place paneer cubes n cover roll on breadcrumbs n bake in air fryer. Serve with mint chutney n salad (carrot, onion, lettuce, cucumber)


Healthy tasty n perfect for winter

BEETROOT AMLA SOUP ,we use prestige pan
#cookwithprestige  

#cookwithprestige
I have made Paneer Steak with sauted veg and beetroot curd using Prestige tawa .

#cookingwithprestige
My soyasauc beetroot paratha for chhoti moti bhookh using prestige tawa 

#prepsnap
Apple,Beetroot, Banana smoothie 

Instant Pav bhaji!
#prepsnap
It\'s very tasty and delicious and healthy too. It\'s made with carrot and beetroot and other vegetables easily available at home.

#Prepsnap 
Prep for making Quinoa beetroot cutlet 

#prepsnap 


Beetroot poriyal 

Tomato,Carrot,Beetroot Soup
#prepsnap

#PrepSnap
#Beetroot Instant Dosa

Beetroot Burfi 
#prepsnap

#PrepSnap 
Beetroot  Wheat flour Pizza 

#PrepSnap
A wholesome duo of Shweta Mooli Amrit Paratha and Rangrez RootVeg Paratha, bringing together fresh radish and vibrant carrot-beetroot fillings in soft, nourishing whole-wheat parathas—light, colorful, and naturally satisfying.

#SLC
Recipe _ Steam beetroot pithe
Time 30 miniutes
Serve _ 2 person


Ingredients _ 1 Beetroot juice 1+1/2 cup
1 cup Rice flour
1/2 cup Refined flour
1 cup coconut ( grated)
1/2 cup Jaggery
1/2 tsp Salt
Method _ 1) Boil 1 + 1/2 cup beetroot juice for a while by adding a little salt. Use this with rice flour and refined flour to make a nice dough.
2 ) Add grated coconut jaggery to make the filling
3) Make small dumplings using the felling and steam them for 10 miniutes
4 ) Serve with liquid jaggery and enjoy the Mokar Sankranti

#Tiranga
  Tiranga pateto khasta kachori 
  Yah maine maida mein beetroot, Palak istemal karke color banae Hain and iske andar pateto masala stuffing bharkar banae Hain. 
  Healthy crispy and tasty 🤤 😋 

#Tiranga
Trirang Veggie Express Sandwich  
 A vibrant tricolour sandwich layered with spinach-corn-paneer dressing, beetroot, cucumber, and juicy kinnow slices—fresh, colourful, and perfectly balanced in every bite.

#BPIC


Beetroot Rasam Rice

Beetroot Amla Mukhvas 


#BPIC
Just added beetroot n amla...
Crushed both n added salt lemon juice n black salt...
Healthy n tasty recipe..

#BPIC
Beetroot Ravioli 

#BPIC


Beetroot Manchurian 😊
Healthy and testy... Bacho ko bht pasand aayege

#BPIC
Beetroot tomato salad😍


Plz try this salad for weight loss 😊🍅

#BPIC
Beetroot kabab 

#BPIC
Beetroot paratha 

#BPIC
Beetroot Burger

#BPIC
Beetroot kabab 

#BPIC
Beetroot dry fruits halwa

#BPIC
Beetroot cookies 

#BPIC
Beetroot Tikki 

#BPIC
Beetroot halwa 

#BPIC
Beetroot halwa cake

#BPIC
Beetroot Barfi 

#BPIC
Beetroot halva 

#BPIC
Beetroot Upma

Beetroot Dhokla
#BPIC

#BPIC


Beetroot juice😍
This refreshing juice is very testy and healthy 😊

#BPIC


Beetroot Idiyappam 

#BPIC


Beetroot Halwa 

#BPIC


Beetroot Pancake 

#BPIC
BEETROOT POORI

#BPIC
Beetroot paratha 

#BPIC
BEETROOT BONANZA PARATHA
A vibrant beetroot paratha filled with creamy paneer, sweet corn, crunchy carrots, and serve with fresh curd — wholesome, colorful, and nourishing in every bite.

#BPIC
Beetroot soup

Beetroot Halwa 
#BPIC


Same method of gajar ka halwa recipe.. easy n tasty recipe.. healthy n kids best option to give them beetroot...
Must try recipe..

#BPIC
Beetroot ka halwa

#BPIC
Beetroot apple juice

#BPIC
Beetroot Bonda

#BPIC
Beetroot Paratha 

#BPIC 
Beetroot Nacho\'s Biscuits

#BPIC
Beetroot paratha 

😋 Beetroot Lemon Mojito 😋
Healthy And Delicious 

#BPIC

#BPIC
Beetroot kanji.- is probiotic-rich, crimson-colored drink made from beetroot, mustard, and spices complements the light, spongy steamed dumplings, creating a refreshing, gut-friendly, and vibrant probiotic drink.This healthy twist on a traditional Indian snack features steamed, low-oil semolina (suji) vadas soaked in a tangy, fermented beetroot kanji.

#BPIC
Beetroot sago (sabudana) momos are a vibrant, healthy, and gluten-free twist on traditional dumplings, featuring a striking pink outer shell made from soaked sago blended with beetroot juice. These steamed dumplings are typically filled with a savory mixture of finely chopped vegetables, paneer, and spices, often served during fasting days as they are made without wheat flour.

😋 Beetroot Dosa 😋 


#BPIC 

😋 Beetroot Sabudana Khichdi 😋


#BPIC 
Healthy And Delicious Beetroot Sabudana Khichdi 👍👍

Beetroot appe 
#BPIC

#BPIC
Beetroot Mava Barfi 

Beetroot khandvi 
#BPIC

#BPIC
Beetroot rolls

#BPIC
Beetroot Rabri

#BPIC


Beetroot carrot smoothie... 

#BPIC
Beetroot Pachadi - a side dish and is very flavourful 

#BPIC
Beetroot Halwa 

#BPIC 
BAKED POTATO BASKET WITH BEETROOT BALL 

#BPIC
Beetroot raita 

#BPIC
Beetroot raita 

#BPIC
Beetroot raita 

#BPIC


Beetroot Dosa

#BPIC


Beetroot Rose mould steamed idli 

#BPIC


Beetroot dipped Egg

Beetroot Thapla 


Thapla is one of the favorite item from Gujrat.  But have some healthy twists.  Some Beetroot paste make a amazing pinkish Thapla  for delicacy. 


#BPIC

Beetroot Cream Brulee 




Beetroot are not only for vegetables, carry or salad . It\'s make a amazing dessert too. So some creamy dessert with amazing chocolate sauce. 
#BPIC

#BPIC
Beetroot idlies are healthy and tasty breakfast recipe. 

#BPIC
Beetroot Rajma tikki is healthy and  tasty party special recipe. 

#BPIC
Beetroot guava candies are tasty  and delicious. 

#BPIC
Beetroot lachha paratha stuffed with  paneer and papad is really healthy recipe in popsicle shape.

#BPIC
Beetroot tikki chaat is healthy option for Indian chaat.

#BPIC
Beetroot rajma paneer stuffed balls are good for parties. 

#BPIC
Beetroot soup 

#BPIC
Beetroot dahivada

#BPIC
Beetroot paratha 

#BPIC
Beetroot apple carrot juice 

#BPIC
Beetroot hummus 

#BPIC
Beetroot broccoli soup 

#BPIC
Beetroot spinach mathri 

#BPIC
Beetroot pulao

#BPIC
Beetroot potato cutlet popsicle is fancy treat for celebration for Holi festival. 

#BPIC
Beetroot Paratha

#BPIC
Beetroot Tikki with Sesame Seeds

#BPIC


Beetroot Oats Cutlets 

#BPIC 
Beetroot Kaanji Shots 

#BPIC 
Beetroot Kaanji Vada

#BPIC 
Beetroot Raita

#BPIC 
Beetroot Kaanji Vada

Beetroot  Matar Curry
#BPIC

Beetroot Idli Sambar #BPIC 
Healthy And Delicious Recipe):-- Beetroot Idli Sambar 😋😋

#BPIC 
Beetroot n Tomato Juice

#BPIC 
Beetroot Cutlets

😋 Beetroot Butter Milk 😋#BPIC 

😋 Beetroot Paneer Roll 😋#BPIC 

#BPIC
Beetroot Millet Idli is a nutritious, visually striking, and healthy twist on the traditional South Indian steamed rice cake. 

#BPIC
Bread Beetroot Rings  is snack recipe prepared with bread . 

Beetroot Khandvi 😋😋
#BPIC 

#BPIC
Beetroot Tikki

#BPIC
Beetroot kheer

#BPIC 
Beetroot Poori

#BPIC 
Beetroot n Dragon Fruit Juice

#Holi26
DhoklaChaat


 Holi special Dhokla Chaat: “Holi ke rang Dhokla ke sang” steamed and healthy fibre protein rich dhoklas as a party snacks perfect for this holi.

Cooking Time: 40 min. 
Serving: 3-4
Ingredients:
 Dhokla Batter: 1.5 cups short grain rice or Surati Kolam rice
 1/2 cup urad dal
 1/2 cup thick poha wash and soaked
 1 tsp fenugreek seeds
 Salt to taste 1 tbsp ginger paste 
1 tbsp green chilly
 **Soaked rice and dal along with fenugreek seeds in warm water for at least 5-6 hrs.
 **Drain water, grind with soaked poha to a medium thick coarse batter and allow to ferment for at least 6-7 hrs. 
** once ready, add ginger- chilly paste and salt to taste. Divide into three equal portions in a bowl. 
**For green colour: 2 tbsp spinach puree- blanched and puree spinach 
**For red colour: 2 tbsp beetroot puree - blanched and puree beetroot 
**For yellow colour: 1 tsp turmeric powder mix with 1 tsp water and 1/4 tsp oil  for chaat:
Sweet Dahi Green chutney as required
 Date tamarind chutney as required
 Red garlic chutney as required
 Pomegranate seeds and fine sev 
Fresh cilantro 
Method:
1. Fermented dhokla batter added ginger-green chilly paste and salt to taste.
 2. Divide batter into 3 equal parts 
3. First part add blanched spinach paste, mix well
 4. Grease dhokla plate, add fruit salt and water stirr well. Pour this into grease plate then place on a steamer. Allow to steam for 10-12 mins on medium high. 
5. Let it cool apply oil, demold and cut into cubes.
 6. Second part add blanched beet puree mix well 
7. Pour this on grease plate, add fruit salt and water stir well. Allow to steam for 10-12 mins on medium high.
 8. Cool, apply oil demold and cut into cubes.
 9. Third part add turmeric and water mixture, mix well Pour on grease plate, add fruit salt water allow to steam for 10-12 mins.
 10. Cool, apply oil demold and cut into cubes.
 11. Plating: arrange all 3 colour dhoklas on plate, drizzle dahi, green, red garlic and sweet tamarind chutney.
 12. Sprinkle pomegranate seeds, sev and fresh cilantro. 

#Holi26
Steamed semolina (sooji) vada in beetroot kanji is a healthy, vibrant, and probiotic-rich twist on the traditional Holi snack. It pairs soft, oil-free semolina dumplings with a tangy, fermented drink made from beetroots, black mustard, and spices, providing a refreshing digestive boost and a stunning magenta color to the Holi feast.
Steamed semolina (sooji) vada in beetroot kanji
Steamed semolina (sooji) vada in beetroot kanji
Ingredients
For the Steamed Vada:
• 1 cup Semolina (Rava/Sooji)
• 1 cup Yogurt (Curd)
• 1/2 cup Water
• 1 tsp Ginger-green chili paste
• 1/2 tsp Fruit salt (Eno) or baking soda
• Salt to taste
• Oil for greasing the steamer
For the Beetroot Kanji:
• 1 cup Beetroot, peeled and grated or julienned
• 1.5 liters Water (boiled and cooled)
• 2 tbsp Black mustard seeds (Rai), coarsely ground
• 1 tsp Red chili powder
• 1 tsp Black salt (Kala Namak)
• Salt to taste
• 1/2 tsp Asafoetida (Hing)
Method
• -In a large glass jar, combine the water, grated beetroot, mustard powder, black salt, regular salt, hing, and red chili powder.
• Mix well and cover with a cloth.
• Let it ferment in a warm place for 3–4 days.
• Mix semolina, yogurt, water, ginger-green chili paste, and salt. Let it rest for 15 minutes.
• Grease the steamer plates. Add fruit salt (Eno) to the batter and stir gently.
• Pour into the steamer and steam for 10-12 minutes until fluffy.
• : Once the kanji is ready, add the steamed vadas into the beetroot liquid.
• Let them soak for at least 3-4 hours or overnight in the refrigerator.
• Serve chilled as a digestive drink/snack during Holi.   

#Holi26
Steamed semolina (sooji) vada in beetroot kanji is a healthy, vibrant, and probiotic-rich twist on the traditional Holi snack. It pairs soft, oil-free semolina dumplings with a tangy, fermented drink made from beetroots, black mustard, and spices, providing a refreshing digestive boost and a stunning magenta color to the Holi feast. Steamed semolina (sooji) vada in beetroot kanji Steamed semolina (sooji) vada in beetroot kanji Ingredients For the Steamed Vada: • 1 cup Semolina (Rava/Sooji) • 1 cup Yogurt (Curd) • 1/2 cup Water • 1 tsp Ginger-green chili paste • 1/2 tsp Fruit salt (Eno) or baking soda • Salt to taste • Oil for greasing the steamer For the Beetroot Kanji: • 1 cup Beetroot, peeled and grated or julienned • 1.5 liters Water (boiled and cooled) • 2 tbsp Black mustard seeds (Rai), coarsely ground • 1 tsp Red chili powder • 1 tsp Black salt (Kala Namak) • Salt to taste • 1/2 tsp Asafoetida (Hing) Method • -In a large glass jar, combine the water, grated beetroot, mustard powder, black salt, regular salt, hing, and red chili powder. • Mix well and cover with a cloth. • Let it ferment in a warm place for 3–4 days. • Mix semolina, yogurt, water, ginger-green chili paste, and salt. Let it rest for 15 minutes. • Grease the steamer plates. Add fruit salt (Eno) to the batter and stir gently. • Pour into the steamer and steam for 10-12 minutes until fluffy. • : Once the kanji is ready, add the steamed vadas into the beetroot liquid. • Let them soak for at least 3-4 hours or overnight in the refrigerator. • Serve chilled as a digestive drink/snack during Holi.   

#Holi26
Corn mini idlies in Beetroot Kanji
Beetroot Kanji is traditional fermented, gut-friendly drink with a tangy taste and deep magenta color, often made in North India. Corn-Semolina Mini Idlis (Pink Idlis) is Instant, soft mini idlis made from semolina (rava), curd, and fresh beetroot puree, with a slight crunch from sweet corn. This recipe combines vibrant, nutritious beetroot-corn mini semolina idlis with the tangy, probiotic-rich fermented drink known as Beetroot Kanji. It is a visually stunning, healthy, and innovative twist on a traditional South Indian breakfast.
Beetroot Kanji (Probiotic Drink)
Ingredients –
• 1medium beetroots (peeled and cut into thin sticks)
• 1 litre water (boiled and cooled)
• 2 tbsp mustard powder (rai ka powder - coarsely ground)
• 1 tsp red chilli powder
• 1 tsp salt (or black salt for more tang)
• A pinch of asafoetida (hing)
Method
• -Add beetroot sticks, mustard powder, red chilli powder, salt, and hing into a glass jar.
• Pour in the water and stir well.
• Cover the jar with a muslin cloth or a loose lid. Keep it in the sun for 3–4 days for fermentation.
• Stir once a day. When it tastes tangy and deep pink, it is ready.

Corn-Semolina Mini Idlis (Pink Idlis)
. Ingredients:
• ¾ cup semolina (roasted)
• ¼ cup beetroot puree (blend 1 raw beet with green chilies/ginger)
• 1/2 cup sweet corn (coarsely ground)
• ¼ cup sweet corn
• 1 cup thick curd
• 1/2 tsp ginger-green chilli paste
• 1 tsp Eno fruit salt
• Salt to taste
• Water as required
Tempering (Optional):
• 1 tbsp oil
• 1 tsp mustard seeds
• 5-6 curry leaves
• 1 tsp urad dal
Method
• In a bowl, mix roasted semolina, curd, beetroot puree, ground sweet corn, sweet corn ,ginger-green chilli paste, and salt. Add water to make a thick, lump-free batter.
• Let the batter rest for 10-15 minutes.
• Heat oil, add mustard seeds, urad dal, and curry leaves. Pour over the batter and mix.
• Just before steaming, stir in 1 tsp Eno fruit salt. Pour into greased mini idli molds. Steam for 7-8 minutes.
• Let the idlis cool slightly before demoulding.
Serving Description
• Serve vibrant pink Mini Corn-Semolina Idlis directly into a bowl of chilled Beetroot Kanji. The earthy, sour, and spicy flavor of the kanji complements the subtle, sweet, and soft idlis perfectly.   

#Holi26 Baked Flower Samosa with tasty cheese and aloo stuffing


Here are the ingredients:
For Dough:
Whole Wheat Flour 1 cup
Salt to taste 
Ajwain - 1/2 tsp 
Oil - 3-4 tbsp 
Baking Powder - 1/2 tsp
1/2 boiled beetroot Puree
Water if required 


For stuffing:
2 tbsp Oil
1 tsp Jeera
A pinch of Hing/ Asafoetida
1 green chilli 
1 chopped onion
Green Peas 1/5 cup
1 tsp Jeera Powder 
1 tsp Coriander powder
1 tsp Anardana
1/2 tsp Dry Ginger Powder
1/4 tsp Turmeric Powder
1/2 tsp chilli powder
Salt to taste
1 tbsp Garam masala paste/powder 
5 Boiled Potatoes
Chopped Coriander leaves
1 tbsp dry Mint Powder


Sesame seeds - 2 tbsp
Grated Cheese - 50 gms (approx)
Oil for cooking
Steps:
1. Mix whole Wheat Flour, salt, ajwain,oil and baking Powder well until crumb like texture. Make Puree of 1/2 boiled beetroot and add into the flour mix. Add water if required and Knead a tight dough, cover & let it sit to rest for 10-15 minutes.
2. In a pan heat oil, add Jeera, hing, green chilli and chopped Onions. Saute for a minute then add green peas and cook until peas turns soft. Then add all the dry spices along with Garam masala paste. Mix it well and turn off the flame. Add mashed boiled Potatoes, coriander leaves and dry Mint Powder and mix well. Tasty stuffing is ready.
3. Make small balls of dough like a poori and roll it thin. Then apply sesame seeds on one side of thinly rolled poori and place grated cheese on the other side. Cover it with the other thinly rolled poori and press it well.
4. Cut it into four parts without cutting it from the middle. Then place the potato stuffing ball in middle and join the one part with the opposite direction part. Then join the edges of each petal. Repeat it with the other parts. Samosa is ready. Prepare all in the same way.
5. Drizzle some oil & airfry or bake at 160°C for 20 minutes or until crisp. Enjoy it with ketchup/ apricot chutney or any chutney of your choice.

#Holi26 Holi Special No-Fry Dahi Vada (Made in Idli Pan)
Ingredients
For the Vada
½ cup urad dal (soaked for 4–5 hours)
½ cup moong dal (soaked for 4–5 hours)
1 small piece ginger
1 green chilli (optional)
Salt to taste
¼ tsp black pepper powder
For the Dahi Mixture
2 cups fresh curd (dahi)
1–2 tbsp sugar (optional)
Salt to taste
Roasted cumin powder
Red chilli powder
For Garnishing
Tamarind chutney
Dhaniya–pudina chutney
Pomegranate seeds
Bhujiya sev
Beetroot puree (for decoration)
Chaat masala (optional)
Method
Soak the dal: Wash and soak ½ cup urad dal and ½ cup moong dal for about 4–5 hours.
Prepare the batter: Drain the dal and grind it with ginger and green chilli using very little water to make a thick batter. Add salt and black pepper powder. Beat the batter well so it becomes light and fluffy.
Prepare the idli pan: Grease the idli pan moulds lightly with oil.
Cook the vadas: Pour small portions of the batter into the idli moulds and steam them for about 10–12 minutes until they are soft and cooked.
Soak the vadas: Take the cooked vadas out and place them in warm water for about 5 minutes. Then gently squeeze out the extra water.
Prepare the dahi: Whisk the curd with salt, sugar (optional), and roasted cumin powder until smooth and creamy.
Assemble the dish: Place the soft vadas in a serving bowl and pour the dahi over them.
Garnish: Add tamarind chutney, dhaniya–pudina chutney, pomegranate seeds, bhujiya sev, and decorate with beetroot puree to give a colorful Holi look.
Why My Recipe is Special for Holi
My recipe is healthy because the vadas are not deep-fried and are made in an idli pan. The mix of urad dal and moong dal makes them soft and tasty, and the colorful toppings represent the joyful colors of Holi.

#IOP
Beetroot flavour dahivada 

#IOP
Beetroot pomegranate raita 

*#ES1#
#Recipename-Veggies stuffed cheesy beetroot designing somosa

#IOP
Beetroot halwa (Navratri Special)

#IOP
Apple,Carrot, Beetroot Juice

#IOP
Beetroot Burfi

#IOP


#Sabudana Parantha ,Beetroot raita ,coriander chutney (Fast wali )


#NavratriSpecial

#IOP
Beetroot puri,Kalak Chana aloo Ki Subji, Fruit Cream , Green Chutney , Tomato Ki Meethi Chutney And Onion Salad

#IOP
Falhari Super Healthy Beetroot and Paneer laddu

#mk26
Beetroot Burfy

#cnv26
Falhari Sabudana Pops with natural healthy colours 
Ingredients -
1 cup Sabudana
15 Spinach leaves( blanched and ground with 1 cup water)
1 small Beetroot ( boiled and made puree with 1 cup water)
1 tsp Sendha namak
1/2 tsp Black pepper powder 
1 Green chilli ( finely chopped)
3 tbsp Kuttu flour
2 tbsp roasted peanut( coarse powder)
Oil for frying 
Method- 
1.Soak half the quantity of sabudana in spinach water and rest of the sabudana in beetroot water for 3 hours.Strain sepretely.
2.Mix boiled potato, kuttu flour,salt,black pepper powder, green chilli and peanut powder.Mix green colours sabudana into it.
3.Make lemon size balls with the potato mixture and cover it with red colour sabudana.Keep it in the fridge for 10 min.
4.Heat oil in karahi, fry these pops on medium heat until golden brown in batches.
5.Your delicious and healthy falhari pops are ready to eat.Enjoy it with curd and black pepper powder dip.

+1

#mk26
Beetroot And Apple Curd Smoothie with Icecream