Beetroot & Yoghurt Dip

          A perfect treat for your party is this very simple, healthy and a delicious dip with the goodness of yoghurt and beetroot puree. It goes absolutely well with crackers, croutons, soup sticks, veggie crudités, pakoras, kebabs. For a change, try having it with any Indian flat bread or relish as a raita with pulao, khichdi or biryani. So check out the step by step pictorial recipe to prepare this yummy and vibrant dip. 

• 1 cup yoghurt, beaten
• 3 tsp. beetroot puree
• 1/4 tsp. salt or to taste 
• 1/4 tsp. pepper powder or to taste
• 1-2 garlic cloves, grated
• 1-2 tbsp. olive oil
• 1 fresh green / red chili, finely chopped
• 1 tbsp. coriander leaves, chopped

           In a bowl, mix together all the above mentioned ingredients. 

         Serve as a dip with crackers, croutons, soup sticks or veggie crudités.

         This dip can also be served as a raita along with pulao, biryani or khichdi.

                 In a bowl, transfer the yoghurt & whisk well.

                    Add the beetroot puree & salt to taste. Give it a whisk.

                    Now add the pepper powder. grated garlic

                         and olive oil. Whisk well again.

       Garnish with chopped green chilies & chopped coriander leaves. 

Serve as a dip with crackers, croutons, soup sticks or veggie crudités.

This dip can also be served as a raita along with pulao, biryani or khichdi.

Multi Coloured Designer Idli Cake

          Idlis are a great breakfast option and one of my favorite. These healthy South Indian breakfast are anytime welcome with coconut chutney and sambar. Turn them into something interesting and appealing for your loved ones. Kids will love them for sure.

          So go ahead and create this yummy designer multi colored idli cake. They are an excellent lunch box meal too. So check out the step by step pictorial recipe to make this amazing visual treat.

• 5-6 cups idli batter
• pinch of red color
• pinch of green color
• pinch of yellow color
• few drops of oil to grease      

          Divide the batter into 4 bowls. Add the red colour in one bowl, green colour in the second and yellow colour in the third. Mix well. Let the last bowl remain as it is for the white colour.

          Grease a steel plate and pour a small ladle of the green batter first followed by the white, yellow and red batter or as you wish.

          With a toothpick draw lines from the middle to the edge of the idli cake or vice versa for some beautiful pattern.

          Steam for 13-15 minutes. When it cools down, run a knife around the edges to loosen it. Then gently unmold the cake. 

          Serve this delicious creation with coconut chutney and sambar.

                              Grease a steel plate & pour a small ladle of green batter first.

                                 Then add white batter, 

                                  yellow batter,

                                  and red batter or as you wish.

                     With a toothpick draw lines from middle to the edge of the idli cake
                      or vice versa for some beautiful pattern.

                     Steam for 13-15 min. When cool, run a knife around the edges & unmold.

                               Serve this delicious creation with coconut chutney & sambar.

Beetroot Swirl Idlis

          Idlis are a great healthy breakfast option. These traditional South Indian breakfast are anytime welcome with some coconut chutney and sambar as accompaniments. How about turning them into something interesting and appealing? 

          So make these yummy beetroot swirl idlis by adding some beetroot puree for a real visual treat. So go ahead and surprise your loved ones with these amazing Idlis. For this you need to check out the step by step pictorial recipe to prepare them.   

• 5-6 cups idli batter
• 2 tbsp. beetroot puree
• oil to grease the idli molds
• coconut chutney & sambar to serve

           Divide the batter into 2 bowls. Add the beetroot puree to one bowl and mix well. Grease the idli molds.

         Spoon a tbsp. of the white batter first. Then spoon a tsp. of the beetroot batter over it and continue to do so, alternately spooning the batter.

         Steam in a pressure cooker (without the vent) or steamer for 15 minutes (first 5 minutes on high and the remaining on a medium flame). 

          Demold the idlis when it slightly cools down and serve with coconut chutney and sambar.