January 21, 2010

Beetroot Rasam

Beetroot Rasam
Ingredients:
Beetroot - 2 no.'s (medium)
Potato - 1 no.
Tomatoes - 250gms
Butter - 1 tbsp
Carrot - 1 no.
Onion - 1 no.
Pepper powder - 1/2 tsp (optional)
Cinnamon Powder - 1 tsp
 Salt to taste

Method: 

  • Cut all the vegetables except tomatoes into medium size.
  •  Boil the tomatoes until soft and remove the skin and make it puree. 
  • Heat butter in pressure cooker add all vegetables and fry for 3 minutes. Add 11/2 Lt water to them. Close the lid and cook upto three vigils. Strain the liquid(vegetable stock) into another kadai and start boiling it. 
  • Add tomato puree, salt, pepper powder, Cinnamon powder and mashed potato(take it from the boiled vegetable). 
  • Boil the rasam for another 5 minutes. 
  • It goes well with hot rice or can take directly. 
  • It is good for health and children loves it.
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