My son and daughter loves beet root, and without doubt is among the vegetables she loves a lot. Nowadays she also tells me what menu she wants? She loves only one menu a rasam(Spicy tamarind soup), beet root stir-fry with coconut and rice. Occasionally she loves to eat Sambar as well as Ethapazha pulissery (Plantain in spicy coconut sauce). She call it as banana, I can give pulissery two times if more it comes in the menu the third time she will say “no banana” . However Soupa(Rasam) can show her face as much times. I think they got my gene in that part; I am hardcore fan of Rasam which I would make once in week even I stayed alone. I also love Beetroot. I too love them, but hate the job of chopping it to small pieces. Last week shopping we spotted a mega beetroot in a specialty store. I bought 2 of them, they are so big, and each one is equal to 3 normal sized beetroots, but it did make a tasty stir-fry.
- Wash and peel and grate the beetroot, roast the pistachios in a baking sheet at 350F for 10 minutes or until it slightly change the color. Pulse or chop it into small pieces and set aside.
- Preheat the oven at 350F, grease and line 9 x5 inch loaf pan with parchment paper and set aside.
- In a bowl, sift the dry ingredients, flours, salt, spices and baking powder.
- In another bowl add sugar and oil and mix very well, and then add eggs and mix well to combine everything.
- Then gradually incorporate the dry ingredients in two batches, then add beets and milk and mix well with whisk and finally fold in pistachios. Keep aside few about 1 tablespoon to decorate on the top of the loaf.
- Transfer the batter to prepared pan and top with rest of pistachios. Bake at 350F for about 60 minutes or until the toothpick/cake tester comes out clean.
- Allow to the rest the cake in pan for about 10 minutes and remove and cool it in a cooling rack until its cools down completely.
- If you wish you can also use any glaze of your choice.
- Slice it and enjoy with or without butter.
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.