Beetroot Squash

We prepare breakfast,Lunch and dinner in a routine manner. But there are some recipes which you can prepare and preserve so that it can be used later. Pickles, Jams and squashes belongs to that category. If some guests visits you during lunch time, you can serve them with squash by adding just water and ice cubes which makes your work more easier. Squashes are readily available in markets nowadays. These squashes contains artificial colouring agents and preservatives which may not be good for your health. So, if you can spare some time in your kitchen, you can prepare natural squash using the ingredients in your home.

Here is the recipe of a simple squash, prepared using one of the most common vegetable used in our home ” Beetroot”. As beetroot has got natural colour of its own, there is no need of adding any colouring agent to this squash. You can store it in a bottle and serve at home for your guests. Beetroot is also good to lower the Blood pressure.

Ingredients:

1 kg.beetroot

2″ piece ginger crushed

Juice of 10 large lime

2½ litres water

2 kg. sugar

1 tsp citric acid

Method of preparation:

Scrape, wash and chop the beetroot

Boil it with crushed ginger and with 2.5 litres of water for 40 minutes. Take off from fire and strain out the deep coloured water into a clean degchi.

Add sugar and keep on fire.

Stir and cook till a thick syrup is obtained. Add lime juice and allow it to boil for 10 minutes. Take off from fire and add citric acid. When it becomes slightly cold, Store in dry bottle.

Note: Note that the strained water should not be more than 6 cups after the beetroot is cooked. If it is more keep on fire for a few minutes more until it is reduced to 6 cups, and then add sugar to make the syrup.