Wednesday, September 16, 2009

Beetroot for red color

This ones' from one of the best cooks I know - Smita Amdekar - my friend and ex-neighbor. My hubby's mausi - Aruna Mavashi confirmed it as well :-)

If you want natural red color for a Punjabi gravy or Pav Bhaji, add beet root juice to get the restaurant like color.

With the combination of beet root juice and tomatoe puree, Pav Bhaji looks exactly like the authentic roadside version from India - reddish orange.. add a spoonful of Amul butter to finish it off.

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