Red beets are high in carbohydrates and low in fat and it is an excellent source of folic acid. It is loaded with antioxidant that helps the body against heart disease, certain cancer especially colon cancer and even birth defects. Betacyanin is the pigment that gives beets their red color..this pigment is absorbed into the blood corpuscles and can increase the oxygen-carrying ability of the blood. Don't throw away the green leafy tops as they can be cooked like spinach and are also rich in beta-carotene, folic acid, chlorophyll, potassium, vitamin C, and iron.Kalonji seeds are about the same size as sesame seeds, they have a more triangular instead of oval shape.They can be added to traditional indian flatbread, any type of curry and to dal...I prepared this simple rice with kalonji seeds and beets..this delicious rice dish goes to Think Spice- Think Kalonji guest hosted by Dee of Ammalu's Kitchen, event started by Sunitha also to CFK-Rice guest hosted by Trupti of Recipe Center, event by Sharmi..
1cup Beetroot pieces
1no Onion (chopped)
2nos Green chillies(slit opened)
4nos Curry leaves
1/2tsp Coriander powder
1/2tsp Garam masala powder
1tsp Nigella seeds(kalonji)
2tbsp Grated coconut
2cups Cooked Basmati Rice
Heat enough oil in a pan, add the nigella seeds n let them crack, add the chopped onion pieces, slit opened green chillies, curry leaves with enough salt until the onions turns transculent, now add the beetroot pieces with coriander powder and garam masala powder, cook everything in simmer, springle some water and cook until the beets pieces get cooked..
Add the cooked basmati rice to the already cooked beets and toss gently until everything get well mixed, serve hot with papads!!
On the way to Single Serving Recipes event by Sahaja of Spicy Rasam!