BEETROOT BALLS IN CREAMY SAUCE/BEETROOT KOFTA CURRY
When I visited the USA, the first time in 2009, I stayed with my daughter for one month, she told me to cook “Dum Aallo”, which is her favorite Indian curry in which baby potatoes are cooked in a creamy sauce. That time my daughter introduced me to a new ingredient called “half and half”, which is half cream and half milk and easily available in North America. I really liked it because this “half and half” is not so rich like full/whipped cream but still gives a creaminess and flavour to recipes like this one. So I used “half and half” in that baby potato curry, and everybody in the family enjoyed the curry. I was glad that I got the new ingredient which I can use in my cooking adventure.
The 2nd time I visited her again in 2010 when my second grandson was born. Before he was born, we were both shopping in a grocery store, and I thought of that ingredient (‘half and half’), which I had used a year before, but couldn’t recall its name and told my daughter to buy 50-50 milk. She asked with curiosity, “What is it, what do mean?” Then I reminded her, that in my last visit I used it when I made that baby potato curry. She laughed a lot and said, “Mom, that is called “half and half”. You see, at every new place, we learn so many new things and new names. I told myself, that I will try and remember all those new names in the future. Thank God, I didn’t use the name 50-50 milk in front of anybody. Now whenever I need some creaminess, aroma of the cream and that beautiful light creamy colour in curries or even in any other recipe, I use this fabulous ingredient called half and half.
Beetroot balls/kofta curry is my original recipe. Here, I would like to share with my readers, how I got the idea of this recipe. Last year in 2016, February, when I made cocktail kebabs for Darpan magazine's baisakhi issue, that magazine later published my recipe in their April issue. For those cocktail kebabs, I used spinach and beetroot to make the kebabs. I thought I can even make curry with these beetroot balls as I had already posted spinach balls with tomato sauce in 2015 on my blog which is one of my popular recipes on my blog. So that day I made some extra beetroot kebabs and made curry with the rest of them.
When I was planning to prepare this curry, I realised, I cannot use tomatoes because their red color will not match with the beetroot color, so I used half and half to give richness, taste and nice creamy color which can complement the beetroot colour. That curry was a total hit, I was happy because I made something, which is my own creation plus healthy, elegant and colourful for the family, as beetroot is considered to be a very healthy vegetable. I am always looking forward to learning new recipes which can use fresh and healthy vegetables like spinach and beetroot.
- 2 big beetroots (400grams)
- 4 heaped tbs chickpeas flour
- salt and black pepper to taste
- 1 tsp dhaniya powder(coriander powder)
- 1 tbs oil for glazing and more oil for frying.
- Two tbs oil
- One onion finely chopped
- One tsp ginger paste
- One tsp cumin seeds
- One tsp coriander powder
- Salt and red chili powder to taste
- Half litre Cream and milk mixture (1 cup cream and 1 cup milk) (Half and half)
- One cup water
METHOD FOR BALLS/KOFTAS
- Wash and cook beetroot in the microwave for 6 to 8 minutes or boil in water till they are soft and cooked well
- When cold, peel and mash further with a potato masher or in a food processor.
- Dry roast chickpeas flour on a medium heat in a frying pan, till it is light brown; when cold, mix with mashed beetroot.
- Add salt and pepper, mix well and make small balls with a little oil for glazing your palms.
- Fry on a medium heat till it changes colour to a few shades darker.
METHOD FOR CURRY
- Heat oil in a saucepan and add cumin seeds, when it changes the color to a few shades darker, add onion, ginger paste and roast till golden brown.
- Add water and a half and half which is half cream and the half milk and let it boil.
- Add beetroot balls and boil again, garnish with green coriander. Make sure that the beetroot balls should not release their red colour in the creamy curry, or balls can be added at the time of the serving.
- Serve hot with naan, flat bread, dinner buns or rice,
I am sharing this recipe as my blog post entry with Sweet Inspiration Link Party and Cook blog share and with Cook once and eat Twice and with Simple and in Season and Meatless Monday and with MLLA hosted by Shaheen with Susan's blog and Lisa's announcement page and with Hearth and soul blog hop and with I am pinnable
Even I took a while to get used to the half-and-half. Maybe we both are similar that ways.ReplyDelete
Again, one of your luscious recipes ☺️
Oh really :) :), thanks for your comment dear.Delete
Wow lovely.. Humble beetroot gets a delicious make over :)ReplyDelete
Thanks Sharmila for the lovely commentDelete
Haha - your story about half and half made me laugh...I have always wondered what that is! Thank you for enlightening me. I love the idea of beetroot balls in a creamy, spicy sauce - sounds delicious! :-D Thanks for linking up with #CookBlogShare! Eb xReplyDelete
I am glad you enjoyed my story of half and half.Thanks very much for your comment. I enjoy this party of cook blog share.Delete
It happens at times that we can't recall the name but remember the concept :)...Just want to know if I would like to prepare the same gravy here in India what should I do...Half cream and half cream would be fine as we don't get it here!ReplyDelete
Yes Amrita, just mix one cup milk and one cup cream, I am very sure you will enjoy the beetroot balls.Thanks for your comment.Delete
Oh my. Mouthwatering. Never have I tasted such dish before, yet, its in the pipeline. Gonna try this recipe. Awesome.ReplyDelete
Thanks Nova for your visit and comment dear.Delete
Oh Sadhna, when can we visit so I can taste your cooking for real. I share all your recipes with our favorite Indian restaurant down the road here in South Africa, but I would love to hear you voice and all the stories you could tell sitting at your table. I can't imagine beetroot meatballs but knowing you made they're all your creation means they could only be extraordinary. All your other recipes have been too. Thank you for keeping my love of beautiful India alive <3ReplyDelete
Awww Michelle, make some plans to come to Calgary, even me, I want to sit with you and talk and offer you nice vegetarian meal. I wish, me could have met before when I was in Pretoria.Thanks for all your encouragement and lovely comment dear.XOXODelete
I never would have thought of beets and curry together how yummy! Thanks for linking up for meatless MondayReplyDelete
Thanks for your comment Deborah.Delete
I also love your story about half and half as we don't have it here either. One of the great things about travelling is trying new ingredients! These beetroot koftas sound delicious and are something I'd love to try too. Thank you so much for sharing with #CookOnceEatTwice!ReplyDelete
Awwww, I am glad you liked my story. I am very sure you will enjoy it. Thanks for your comment dear.Delete
I really like your story about half and half LOL!!Would definitely love to try out this recipe. Have a great day ahead!ReplyDelete
Thanks Shatana,I am sure,you will enjoy the curry.Thanks for your visit and the comment.Delete
Sadhna we always enjoy eating beetroot at this time of the year they are so delicious and healthy! You have just given me a great reason to try them a new way!ReplyDelete
Thanks Mary for your comment dear,yes they are tasty and healthy.Delete
Sadhna, these sound & look great! I bet they taste wonderful. I love beets. Are these the roots of red beets, like it sounds? They certainly look like the color. I would love to try one. I enjoyed your story about the half and half!ReplyDelete
Thanks very much for your comment dear, yes they are the roots. You can try I am very sure you will enjoy. I am glad you enjoyed my story.Delete
This sounds delicious! I love both beets and spinach.ReplyDelete
Thanks for your visit and the comment.Delete
What a wonderful dish you have created, Sadhna! I love the beetroot meatballs, and this dish has so much flavour. Sharing later on the Hearth and Soul Facebook page. Thank you so much for being a part of Hearth and Soul.ReplyDelete
Thanks April for your lovely comment and for sharing on the facebook page.Delete
Oh my these look fantastic. So glad to see this recipe, everything you make looks so flavourful. Pinning of course.ReplyDelete
Awwww, thanks very much Leanna, for your comment and for pinning.Delete
Sadhna, we love beets and plant tons of them in the garden, saving this to try with our organic beets, can't wait! Thanks for sharing.ReplyDelete
Thanks Nikki for your comment. I want some beets from your gardenDelete
Stunning, I would love to try these.ReplyDelete
Thanks for sharing with MLLA the round up will be up later today.
Thanks Shaheen for your comment, I will check the round-up.Delete
This looks SO tasty and comforting... I think I'm going to have to give it a try! Thanks so much for joining in with Simple and in Season again :-)ReplyDelete
Thanks Katie for our comment dear.Delete
Those koftas look great! I am thinking they would go well in a coconut milk gravy too. 🙂ReplyDelete
Yes, you are right, coconut milk gravy is a good idea. Thanks for your visit and the comment.Delete