THE RED-PURPLE PUREE

All my life I had been having a love-hate relationship with this vegetable.
I loved the colour and hated the flavour.
I think it is the Boron in it that gives it that smell that reminds me of a pesticide DDT, I knew as a kid.
But it has so much good that I have found a way to just love it.
I use this puree as a base in my doughs of various kinds of breads, or in dips to add the colour and the
This is the basic puree that by addition of a few spices I turn into delectable condiments.

THE RED-PURPLE PUREE
BEETROOT PUREE

Ingredients:
gives approximately 3 cups

.Beetroot......................800gm., boiled and cubed
.Fresh red chili.............1, finely chopped
.Salt..............................to taste

Method:
.Boil the beetroot in a pressure cooker for 7 to 8 minutes for until cooked.
.Peel, top and tail and cut into 1/2 inch cubes.
.Chop the red chili.Add salt to taste.

.Pulverize all the ingredients together in a blender to make the fine paste.
.Use as much as you require and store the excess in the freezer in cube form.
.Take 1 Tbsp. of the puree and put in each compartment of the ice tray. Freeze.
.When hardened remove the cubes and freeze in a ziplock bag for later use.

Note:
The best way to cook beetroots are by boiling in a pressure cooker for 7 to 8 minutes. Let cool and the skin just slips off.
DO NOT top and tail or peel before boiling as it will lose all its flavour.



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