Friday 9 October 2015

BEETROOT CHUTNEY

As you already know, Beets are highly nutritious and cardiovascular health friendly root vegetables. Beets are packed with certain unique pigment antioxidents in the roots and in its top green leaves have been found to give protection against coronary artery disease and stroke, lower cholesterol levels within the body. Amazingly beets have anti aging effects too..!

Regular intake will give enormous health benefits..

How to make Beetroot chutney ?

Ingredients:

Beetroot medium size two
garlic pulse two
ginger grates one tablespoon
onion dices one tablespoon
curry leaves one handful
tamarind small gooseberry size
jaggery piece one
salt required
cooking oil one tablespoon
coriander leaves chopped one cup optional
green chilly one

Procedure:

Wash the Beets and peel off and grate.
Heat the pan with oil
Add onion dices and green chilly
saute for a while
Add curry leaves, ginger grates, garlic pulses.
Add beetroot grates.
Saute well in a medium heat.
Add tamarind, jaggery and salt.
Saute for a minute.
Switch off the flame and allow to cool down.
Blend with little water to get thick paste.

Thats all. 

This chutney is very tasteful and comes out with an attractive pink colour with an excellent flavour. This chutney will go very well with idlies, dosais, oothappam, idiyappam and hot rice with one spoon of ghee or gingelly oil.

IDIYAPPAM WITH BEETROOT CHUTNEY

Idiyappam is enjoyed by the people of Tamilnadu and Kerala with various versions of side dishes such as vegetable stew, coconut milk, kondaikadalai kuruma etc. It can be transformed into lemon strings, tamarind strings, tomato strings,egg strings, spicy coconut strings and many other nonvegetarian variations. Nonvegetarian gravies like chicken gravy, fish gravy, mutton gravy or bone soups are also craving side dishes for these White Plain Idiyappams.

This main dish is a quick and very easy recipe to make. Another important matter is the Beetroot chutney is a wonderful and tempting side dish that goes very well with this main meal. It is a healthy and easily digestible dish to children, elders and patients. They are fond of this dish much with jaggery coconut milk.

Let us move to prepare now...

Ingredients :

Best quality brand raw rice flour( I used Nala raw rice flour here) three cups
Boiled water with salt three and half cups
Gingelly oil one spoon

Procedure:

Boil the water with half spoon salt.
Pour the boiled water little by little.
Mix together with the help of spatula or a big spoon.
Allow to cool for five minutes.
Then using hand to knead the raw rice flour into a soft and non sticky dough.
Cover the dough to avoid dryness. If so, add boiled water little. Knead again to get soft dough.
Squeeze the dough into idli making mould into soft strings using omapodi pressing equipment.
Steam them using idli pan with three cups of water in the bottom.
Allow to steam for six minutes.
Transfer the idiyappams into a dry basin with the help of a small spoon.

Dazzling white idiyappam is ready to serve. You can have it with any side  dish of your choice. But I recommend Beetroot chutney is the very best combination for this Idiyappam. It will be the next posting in this blog.

:)



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