I hate to be lazy. But at times it just creeps in. I have no reason for being lazy. There are a good number of food pictures lying in my PC desktop which is dying to get scripted and go online.
Sometimes I really wonder what is “laziness” and why does it exist? Is that
an emotion a mental state ? Or a habit? Or it could be a flu which doesn’t stay forever.
When I am lazy, I fantasize to have a magic box, which gives me scrumptious food as and when I wish. Good dream!
I hate laziness taking over me, when I am hungry. I have few good reasons,
- The food I like won’t be available in a Restaurant
- If at all the food I like is available, they won’t do a door delivery.
- If I decide go for a take away, the Restaurant kitchen will open only after an hour
- Just incase if they have door delivery, they will reach at my door step at least 2 hours late.
Most of the time, after trying first 3 options, before I try the fourth, I will start to convince myself. And one such evening I decided to eat my quick energy snack and then start making this recipe.
This is recipe is highly inspired from Chef Vineet Bhatia’s “Rasoi cook book” . I have posted one of the recipe before (Click here)
- Beetroot – 1
- paprika or chili powder – a pinch
- olive oil to drizzle
You have to
- Preheat oven to 180 deg Celsius
- You have to wash and skin the beetroots
- Thinly slice them. (If you have a mandoline slicer, you could slice them with even thickness)
- Prepare a baking tray by lining it with a baking sheet.
- Arrange the beet slices without overlapping.
- Sprinkle the chili powder and drizzle olive oil over..
- Keep the tray in the oven and bake for 15-20 minutes.
- After first 10 minutes make sure to turn the tray.
- Once the slices are baked, allow to cool down..
- It will be crisp and yum..
- After baking the beet slices will shrink.
Taste it, you get tempted eat more.. But don’t forget to reserve the chips for garnish…
Note: Keep an eye in the oven as the temperature varies from oven to oven..
- refined oil – 2 tbsp
- unsalted butter – 1 tbsp + 1 tbsp
- cumin seeds – 1 tbsp
- garlic , ginger , green chili – finely chopped, 1 tbsp each
- red onion – 1 medium, finely chopped
- turmeric – 1 teaspoon
- basmati rice – 150 gm, washed and drained
- hot water – 600 ml
- yogurt – 3 tbsp. whisked
- coriander leaves – 1 tbsp finely chopped
- salt to taste
You have to,
- Heat oil & 1 tbsp butter in a large sauce pan in medium flame
- Add cumin. Once it splutter add garlic and saute.
- After few seconds and add ginger and onion .
- Once the onion start turning translucent add turmeric and rice
- Fry for approx 2 minutes and add the hot water
- Allow to boil and then reduce the flame
- Once the rice is 3/4th done add in curd and salt.
- Continue cooking and finish off by adding butter and coriander leaves
Herb chutneyYou need,
- fresh mint leaves – 1/4 cup, cleaned and washed
- fresh coriander leaves – 1 cup, cleaned and washed
- green chili – 1
- garlic – a small clove (1/4 tsp chopped)
- thick yogurt – 2 tbsp
- lemon juice – 1 tsp
- sugar a pinch
- mayonnaise – 1/2 tsp (I used a store bought egg less mayonnaise)
- a pinch salt
You have to,
- Grind all the ingredients to a smooth paste
- Add small amount of water only if required
- Transfer it to a bowl and add mayonnaise.
- Whisk well and cover and refrigerate till ready to serve
I really hope I should be able to convince myself on every busy working day evening !! Because this meal was that good!!!