Anecdote
Manita is an international word mainly Spanish or Turkish, kind of meaning a beautiful woman. Our Manita is a 'Desi' Nepali now almost Marwari full of life and action and true to its meaning. There is no dull moment around her.You are either dancing (she grooves gorgeously with raunchy Hindi numbers) or singing (some are trying to as they are not given the mike thanks to her over zealous other guests) or eating (especially her delicious desserts) or planning what to wear (her MIL designed Indian wardrobe has been raided by yours truly often) or or or............But you are definitely not just sitting around. Friends of friends, Ady and Manita have often opened up their abode to us and I must say each and every time it has been amidst peals of laughter and pools of alchohol (Ady, are you reading this?)....
At one such karaoke night, Manita made this lovely Beetroot yogurt which I re-created for Shalina's 40th and it was equally appreciated.
Stuff that you must have
3 large beetroots
400 grams yogurt, I use the store bought packs of any brand
4 sprigs of parsley
2 tsp dry oregano
Salt to taste
What to do
At first skin the beetroot and then chop them into 1 by 1 inch cubes. Boil in a pressure cooker with salt and oregano till you hear 4 whistles. This means the the beetroot needs to be boiled but it should still have its crunch. Allow the cubes to cool and come to room temperature. Here I must add that you can serve the beetroot warm water as a warm drink to yourself since you the one toiling as it is packed with nutrients.
Beat yogurt with a gentle whisker. Finely chop parsley and add to the creamy yogurt. Now add the beetroot cubes such that they dunk well into the yogurt. The creamy yogurt will turn into a luscious pinkish purple colour. Refrigerate.
The beauty of this side dish is that it can be served as a 'Raita' with Indian food, or a side with Mediterranean food or a salad with Turkish or Moroccan food. This universal aspect and of course the delicious cool flavours is what attracted me the most to request Manita for the recipe.
How to serve
Just pour in a bowl matching your cuisine and serve.
Trivia
Beetroot cultivated originally by the Greeks and the Romans come in three colours. The red ones we eat, the white ones are grown to procure beetroot sugar and the yellow ones are fed to livestock.
Manita is an international word mainly Spanish or Turkish, kind of meaning a beautiful woman. Our Manita is a 'Desi' Nepali now almost Marwari full of life and action and true to its meaning. There is no dull moment around her.You are either dancing (she grooves gorgeously with raunchy Hindi numbers) or singing (some are trying to as they are not given the mike thanks to her over zealous other guests) or eating (especially her delicious desserts) or planning what to wear (her MIL designed Indian wardrobe has been raided by yours truly often) or or or............But you are definitely not just sitting around. Friends of friends, Ady and Manita have often opened up their abode to us and I must say each and every time it has been amidst peals of laughter and pools of alchohol (Ady, are you reading this?)....
Stuff that you must have
3 large beetroots
400 grams yogurt, I use the store bought packs of any brand
4 sprigs of parsley
2 tsp dry oregano
Salt to taste
What to do
At first skin the beetroot and then chop them into 1 by 1 inch cubes. Boil in a pressure cooker with salt and oregano till you hear 4 whistles. This means the the beetroot needs to be boiled but it should still have its crunch. Allow the cubes to cool and come to room temperature. Here I must add that you can serve the beetroot warm water as a warm drink to yourself since you the one toiling as it is packed with nutrients.
Beat yogurt with a gentle whisker. Finely chop parsley and add to the creamy yogurt. Now add the beetroot cubes such that they dunk well into the yogurt. The creamy yogurt will turn into a luscious pinkish purple colour. Refrigerate.
The beauty of this side dish is that it can be served as a 'Raita' with Indian food, or a side with Mediterranean food or a salad with Turkish or Moroccan food. This universal aspect and of course the delicious cool flavours is what attracted me the most to request Manita for the recipe.
How to serve
Just pour in a bowl matching your cuisine and serve.
Trivia
Beetroot cultivated originally by the Greeks and the Romans come in three colours. The red ones we eat, the white ones are grown to procure beetroot sugar and the yellow ones are fed to livestock.
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