Beetroot Coconut Rice / Pulihora - South Indian style

 

            This is a very popular South Indian style rice dish. Any leftover cooked rice can be converted into this delicious one-pot wonder by just adding grated beetroot, fresh grated coconut and other basic condiments to it. Very simple and easy to prepare, it is a great comfort food. 

           

            This dish is not only wholesome, colorful and soothing to your tummy, but it also tastes yummy with any pickle of your choice, papad or chips. It can be relished for breakfast, lunch / brunch or any time of the day. You can also pack it as a lunch box meal. So check out the step by step pictorial recipe to prepare this amazingly healthy dish. 

• 2 cups cooked rice
• 1/2 cup grated beetroot
• 1/2 cup fresh grated coconut
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 2 dry red chilies
• 1/4 tsp. asafoetida
• 2 green chilies, slit
• 1 sprig curry leaves
• 1 tsp. urad dal 
• 1 tbsp. chana dal
• 1 tbsp. roasted peanuts
• 1 tbsp. sunflower seeds (opt)
• 1 tbsp. pumpkin seeds (opt)
• 1/2 tsp. salt or to taste
• 1 pinch of pepper powder
• 1 tbsp. coriander leaves, chopped

             Heat oil and temper with red chilies, mustard seeds, curry leaves, green chilies, urad dal, chana dal and asafoetida. Sauté for a minute.

            Now add the coconut and stir fry till it turns light brown in color.

  

            Then add the grated beetroot and sauté for 2 minutes.

          Add the cooked rice, salt and pepper powder. Mix everything well and sauté for 1-2 minutes. Switch off the flame.

            Add the roasted peanuts, sunflower seeds and pumpkin seeds. Give it a mix. 

           Garnish with coriander leaves. Serve for breakfast, lunch / brunch or anytime of the day along with papad, chips or any pickle of your choice. 

Heat oil and temper with red chilies, mustard seeds, curry leaves, green chilies, urad dal, chana dal & asafoetida. Sauté for a minute.

              Now add the coconut & stir fry till it turns light brown in color.

                     Then add the grated beetroot & sauté for 2 minutes.

Add the cooked rice, salt & pepper powder. Mix everything well sauté for 1-2 minutes. Switch off the flame.

   

Add the roasted peanuts, sunflower seeds & pumpkin seeds. Give it a mix. 

                    Garnish with coriander leaves.

Serve for breakfast, lunch / brunch or anytime of the day along with papad, chips or any pickle of your choice. 

Beetroot Curd Rice

 

            There is nothing like having a bowl of this humble Beetroot curd rice for a simple lunch when time is a constraint. It is not only wholesome, colorful and soothing to your tummy, but it also tastes yummy with any pickle of your choice, papad or chips. A little bit of curry leaves podi or any gun powder sprinkled over it does wonders to this lovely dish. It is simply divine. In fact I can have it everyday and this happens to be one of my comfort food and it tops the list. So check out the step by step pictorial recipe to prepare this amazing one-pot meal.

• 1 cup cooked rice, mashed
• 3 tbsp. yoghurt
• 1/2 tsp. salt or to taste
• 1/4 cup water
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 2 whole dry red chilies
• 2 green chilies, slit
• 1 sprig curry leaves
• 1 tsp. urad dal 
• 1 tbsp. tuvar dal / chana dal
• 1/2 tsp. whole peppercorns
• pinch of asafoetida
• 2 tbsp. beetroot, grated
• 1 tbsp. roasted peanuts
• 1 tbsp. coriander leaves, chopped

          Mix the rice with the yoghurt, salt and water. Set aside.

          Heat oil in a tadka pan and temper with whole dry red chilies, mustard seeds, urad dal, tuvar dal, green chilies, curry leaves, asafoertida and peppercorns. Sauté till the mustard seeds stops crackling.

          Then add the ginger and beetroot. Sauté for a few more seconds.  

          Pour this tempering over the beetroot curd rice. Mix well.

          Add the roasted peanuts and chopped coriander leaves. Give it a stir. 

          Serve as it is or with papad, chips or pickle for a wholesome and a heathy one-pot meal / breakfast. 

                  Mix the rice with the yoghurt, salt

                 and water. Set aside.

Heat oil in a tadka pan & temper with whole dry red chilies, mustard seeds, urad dal, tuvar dal, green chilies, curry leaves, asafoertida & peppercorns. Sauté till the mustard seeds stops crackling.

                   Then add the ginger 

                 and beetroot. Sauté for a few more seconds.  

                   Pour this tempering over the beetroot curd rice. 

                         Mix well.

 Add the roasted peanuts & chopped coriander leaves. Give it a stir. 

Serve as it is or with papad, chips or pickles for a wholesome & a heathy one-pot meal / breakfast. 

Beetroot Rava Dhokla (Steamed Beetroot Cakes - Gujarati Style)

 

          A very quick, nutritious and a healthy snack item, these Beetroot Rava Dhoklas are a great options for breakfast or as a tea-time snack. They can also be had as a light dinner, can be packed for a lunch box meal or for after school snack. Choice is yours. These dhoklas are not only appealing but appetizing too. So surprise your loved ones by preparing these yummy visual treats by checking out the step by step pictorial recipe.

• 1 cup Rava / Semolina / Sooji
• 1 cup beetroot puree
• 1/3 cup yoghurt
• 1 tbsp. lime juice
• 1 tsp salt or to taste
• 1/2 tsp. roasted cumin powder
• 1 tsp. ginger, grated
• 2 green chilies, finely chopped
• 1 tsp. eno fruit salt
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. sesame seeds
• 1 sprig curry leaves
• 1-2 green chilies, chopped
• 1 tbsp. coriander leaves, chopped
• 1 tbsp. fresh coconut, grated

           In a bowl, mix together rava, beetroot puree, yoghurt, salt, lime juice, ginger, cumin powder, 1 tbsp. oil and green chilies. 

          Add enough water to form a thick batter. Keep aside for 15-20 minutes.

          Just before steaming, add the eno fruit salt and 1 tsp. water to activate it. Mix well. 

          Pour this batter onto a greased container / cake tin / steel plate and steam for 15-20 minutes.

          Allow it to come to room temperature. Then invert it over a plate and cut into desired shapes. 

          Heat remaining oil in a pan and temper with mustard seeds, curry leaves, green chilies and sesame seeds. Sauté for a few seconds. 

          Add 2-3 tbsp. water and switch off the flame. Pour this tempering over the dhoklas.

          Garnish with fresh grated coconut and chopped coriander leaves. Serve for breakfast or as a tea time snack.

In a bowl, mix together rava, beetroot puree, yoghurt, salt, lime juice, ginger, cumin powder, 1 tbsp. oil & green chilies. 

Add enough water to form a thick batter. Keep aside for 15-20 minutes.

Just before steaming, add the eno fruit salt & 1 tsp. water to activate it. Mix well. 

Pour this batter onto a greased container / cake tin / steel plate & steam for 15-20 minutes.

Heat remaining oil in a pan & temper with mustard seeds, curry leaves, green chilies & sesame seeds. Sauté for a few seconds. Add 2-3 tbsp. water & switch off the flame. 

Allow it to come to room temperature. Then invert it over a plate & cut into desired shapes. Pour the tempering over the dhoklas. Garnish with fresh grated coconut & chopped coriander leaves. 

                      Serve for breakfast or as a tea time snack.

Designer Idli

          Idlis are a great breakfast option. These healthy steamed South Indian delicacy is anytime welcome with some coconut chutney, sambar and idli podi for a wholesome meal. So turn them into something interesting and appealing for your loved ones. Kids will surely love them. 

          Go ahead and create these beautiful designer idlis by adding some spinach and beetroot puree for a real visual treat. Besides breakfast, they can also be relished anytime of the day and can be an excellent lunch box meal too. 

• 2-3 cups idli batter
• 1 tbsp. spinach puree
• 1 tbsp. beetroot puree
• 1 tsp. oil to grease the idli moulds
• coconut chutney, sambar and idli podi to serve

          Spoon the batter into greased idli moulds. Add in few drops of the spinach & beetroot puree. With a toothpick make swirls over them to create a pattern.

          Steam for 13-15 minutes or till done. when it slightly cools down, demould them and serve with chutney, sambar and idli podi for a wholesome meal. 

Beetroot Kalakand

          Kalakand is a traditional and a very popular Indian dessert that is generally served during festivals, special occasions and parties. It is grainy in texture and is commonly found in many sweet shops. It is very easy to prepare if you are going in for the store bought paneer.   

           This beetroot kalakand is a healthy version with the goodness of paneer and beetroot. Sugar is optional and may be added if necessary. I have used some brown sugar and this was my guilt free Diwali treat. Garnish as desired with your favorite toppings and enjoy them chilled or at room temperature with your loved ones. 

• 200 gms. paneer, crumbled (I have used Amul Paneer)
• 2 tbsp. fresh grated coconut
• 1 tbsp. ghee
• 3 tbsp. beetroot puree
• 2 tbsp. milk powder
• 2-3 tbsp. sugar or to taste 
• pinch of salt
• 1/3 cup milk
• 1 tsp. rose water
• 1/4 tsp. cardamom powder 
• 1 tbsp. pistachios, chopped

          In a non-stick pan, add all the ingredients (except pistachios) and gently stir on a low flame till the mix starts to leave the sides of the pan. 

          Transfer it to a greased plate and garnish with the chopped pistachios. Allow it to cool and refrigerate for some time. 

          Cut into desired shapes and enjoy as and when desired. Great for any festive occasion or as an after meal dessert.