Beetroot Chutney | Cooksmart | Sanjeev Kapoor Khazana

author Sanjeev Kapoor Khazana   12 month ago
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Carrot Beet Juice (yummy detoxifying juice recipe)

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Gajar, Gobhi Aur Shalgam Ka Achar | Cooksmart | Sanjeev Kapoor Khazana

Traditional Punjabi pickle made with carrots, cauliflower and turnips GAJAR, GOBHI AUR SHALGAM KA ACHAR Ingredients 500 gms carrots (gajar), cut into 1½ inch pieces 500 gms cauliflower (gobhi) 500 gms turnips (shalgam) ¾ cup cumin seeds 12-15 cloves 4 black cardamoms 3 one-inch cinnamon 1 cup grated jaggery 3 tbsps malt vinegar ¾ cup mustard oil 6 tbsps coarsely grated ginger 4 tbsps coarsely grated garlic 1 tbsp ginger-garlic paste 1½ tbsps Kashmiri red chilli powder 1½ tbsps mustard powder 1½ tbsps salt Method 1. To make garam masala powder, dry roast cumin seeds, cloves, black cardamoms and cinnamon in a non-stick pan till fragrant. Cool and grind to a powder. 2. Place jaggery in a bowl, add vinegar and mix. 3. Peel turnips, slice them vertically and then horizontally into fingers. Separate cauliflower into medium florets. Mix them with carrot in a large bowl. 4. Heat mustard oil in a deep non-stick pan till it begins to smoke. Add grated ginger and grated garlic and saute. Add ginger-garlic paste and continue to saute for 8-10 minutes or till they turn reddish. 5. Add jaggery and vinegar mixture and cook till jaggery melts. 6. Add red chilli powder, mustard powder, garam masala powder and salt and mix well. 7. Add vegetables little by little and keep mixing. Switch off heat. 8. Cool and store in sterilized bottles to use when required. Click to Subscribe: http://bit.ly/1h0pGXf Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor #sanjeevkapoor

Carrot, Apple and Beet Salad | How to Make a Carrot Salad | Kitchen Dads Cooking

A simple raw salad which is colorful, crunchy and great tasting. We show you how to make a Carrot, Apple and Beet Salad with a light citrus dressing. Printable Recipes - http://kitchendadscooking.com/carrot-apple-and-beet-salad/ Instagram: https://www.instagram.com/kitchendads. Official Facebook Page: https://www.facebook.com/kitchendads/ Contact: Cliff@efluentialpublishing.com https://youtu.be/hP-25rq2zJs KitchenDadsCookingRecipes -~-~~-~~~-~~-~- Get My New Book Kitchen Dads The Basics for FREE - Watch the Video for Details https://www.youtube.com/watch?v=--mwq4zKg_0 -~-~~-~~~-~~-~-

BEETROOT CHUTNEY : Mallika Badrinath Recipe | Easy Chutney Recipes

BEETROOT CHUTNEY Ingredients: Grated beetroot – ½ cup Grated fresh coconut – ½ cup Red chillies – 5 Peeled small onion – 5 Bengal gram dhal – 1 ½ tsp Salt – to taste Tamarind – very little Oil – for tampering Mustard seeds – ¼ tsp Black gram dhal – ½ tsp Asafoetida – 2 pinches Methods: 1. Heat little oil and fry red chillies, bengal gram dhal until golden brown. 2. Take Out and fry onions, beetroot for one minute. 3. Grind it with all the other ingredients to chutney consistency. 4. Tamper mustard seeds. Black gram dhal in oil and pour over chutney with asafoetida.

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Beetroot Chutney- Beetroots are high in iron, immune-boosting vitamin C, fiber and essential minerals. Beetroot chutney is an easy way to include beets in our diet.

BEETROOT CHUTNEY

Ingredients

3 medium beetroots, peeled
1 medium onion
1 medium red apple
1 cup orange juice
Salt to taste
500 gms sugar
1 tsp cumin powder
1 cup malt vinegar

Method

1. Chop onion.
2. Heat a non-stick pan, add onion. Quarter apple, core, slice roughly and add to the pan. Add orange juice and mix.
3. Roughly slice beetroots and add to the pan. Add salt, sugar and cumin power and mix well.
4. Add malt vinegar, cover and cook for 1 hour or till the mixture gets the jam consistency.
5. Put into sterilized jar while it is still hot and put the cover on.
6. Serve as required.

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