Friday, September 11, 2020

Carrot and Oats Pidi Kozhukattai - Carrot and Oats Steamed Dumplings

CARROT AND OATS PIDI KOZHUKATTAI
 Rice being the staple food of the whole of South India , most of the Palagarams in this region like Idlies , Dosas , Aapams and Uthappams are also prepared using rice and lentils. Pidi Kozhukattai is another traditional steamed dish prepared using broken rice and lentils. Many people nowadays try to cut down on their rice intake due to their sedentary life styles and opt for healthier substitutes. Here is a healthy version of Pidi Kozhukattai known as Kadubu in Kannada prepared using Oats , Lentils and Carrots .

                                                                                                                                                                      
Recipe and Pictures Courtesy: Vidya Murali

INGREDIENTS

                                                                                
Oats - 2 Cups
Split Pigeon Peas / Tur Dal - 2 tbsps ( Soaked, drained and coarsely broken)
Carrot - 1 ( Grated )
Fresh coconut gratings - 2 tbsps
Sesame oil - 1 tbsp
Mustard seeds - 1/4 tsp
Split black gram dal - 1 tsp
Green chillies - 2 ( Chopped )
Fresh ginger ( grated ) - 2 tsps
Curry leaves - a few
Asafoetida - 1 pinch
Salt - 3/4 tsp
Curds - 2 tbsps (Optional)
METHOD
1. Dry roast Oats till it turns brown emanating a pleasant nutty aroma and keep it aside .



2. Heat oil in a kadai and splutter mustard seeds followed by split black gram dal.
3. When the dal turns golden in colour add asafoetida, green chillies, ginger and curry leaves.
4.  Stir in carrot gratings and add two cups of water.
5. Add salt, coconut gratings and curds ( Omit curd if you are vegan ) and bring it to a boil.
6. Stir in roasted Oats and broken dal, cover and cook on medium flame till it absorbs all the water.
7.Take a scoop of the cooked Oats and shape it into a Kozhukattai using your wet palms without pressing too much.
8. Make all the Kozhukattais similarly using the cooked Oats, place them on greased Idly plates and steam them for 6 minutes.
9. Let the Carrot and Oats Kozhukattais rest for ten minutes before you take them out .

                                                               
Enjoy the healthy Carrot and Oats Kozhukattais with any chutney and gojju / vattal kozhambu of your choice .

Thursday, September 3, 2020

Beetroot Chitranna / Beetroot Rice with Indian Spice

BEETROOT CHITRANNA
The first dish which comes to mind when you say Chitranna is the simple Lemon Rice. It is a quick to make tasty dish which lends a festive look to any simple meal . By combining different spices and different fruits or vegetables a simple Chitranna can be turned into a showstopper on special occasions. Kittale Chitraanna, Naartam Pazha SadamAnaasa Annam, Manga Sadam, Vangi Bath , Tomato Ogare, Nellikkai Chitranna are few of the many Chitranna / Variety Rice recipes posted in CAK.
Today's recipe is for Beetroot Chitranna .

                                                                   
INGREDIENTS
Cooked Rice - 2 cups
Beetroot - 1 big
INGREDIENTS 
TO BE ROASTED AND POWDERED
Coriander seeds - 1 tbsp
Bengal gram dal - 1/2 tsp
Black gram dal - 1/2 tsp
Cumin seeds - 1/2 tsp
Red chillies - 2 or 3( Broken)
Cinnamon - 1 small piece
Asafoetida - 1 pinch
Sesame oil - 1 drop
FOR SEASONING 
Sesame oil -  2 tbsps
Mustard seeds - 1/4 tsp
Split Black gram dal - 1 tsp
Peanuts - 2 tbsps
Curry leaves - a few
Salt - 1 tsp
Juice of half lime
METHOD
1. Wash and pressure cook beetroot along with the peel.
2. Allow to cool, peel and grate the beetroot and keep it aside.
3. Heat a drop of oil in a pan and fry the cinnamon.
4. Add coriander seeds, Bengal gram dal , black gram dal , cumin seeds , red chillies and asafoetida , and roast till you get a pleasant aroma .
5. Cool the roasted ingredients and grind them into a powder and keep aside .
6. Heat the remaining oil and splutter mustard seeds.
7. Add split black gram dal followed by peanuts and curry leaves.
8. When the nuts crack add grated Beetroot, salt and the spice powder and mix well .

                                                                   
9. Switch off flame and mix in the lime juice.
10. Fluff up the cooked rice and add it to the seasoned beetroot. 

                                                                                     
11. Add 1/2 tsp of extra oil to prevent the rice from clumping together, and gently blend till each grain of rice is coated with the beetroot palya / curry .

                                                                                     
Enjoy the vibrant coloured nutritious Beetroot Chitranna with any raita of your choice.