Beet Coconut Stir Fry (Beetroot Thoran) is a quick and easy stir-fry of chopped beets with grated coconut. I lightly season it with salt, turmeric and coriander, and finish it with a squeeze of fresh lime juice. This light and refreshing dish does full justice in highlighting the sweet and earthy flavors of beets.
Beets, the Super Food
Beet, or beetroot, is a popular super food that is gaining visibility for a wide variety of health benefits. Based on my internet research, and to name a few, beets are rich in antioxidants, amino acids, and help in reducing blood pressure. Beet greens are rich in Vitamins A, K and C. They taste somewhat similar to kale and swiss chard. In the past few years, I’ve seen beets feature in many restaurants, as appetizers, side dishes, and even as part of entrées . I’ve been experimenting with beets in my recipes, and am loving the results. Although, I must confess that I have yet to fall in love with beetroot ice-cream 🙂
This recipe for Beet Coconut Stir Fry (Beetroot Thoran) is on repeat menu in my home. It’s inspired by one of my favorite south-Indian side dishes, Thoran.
Soft, spongy, melt-in-your-mouth Rava Idli is a real favorite with my kids. Rava Idli, which is made with semolina flour called Rava,is a variation of the popular south-Indian breakfast dish called ‘Idli’ (steamed rice & lentil cakes).
Super easy to make, this instant breakfast or snack recipe needs no grinding or fermenting, and comes together in 30 minutes, with only 5-7 minutes of active cooking time. In this recipe, I made rava idli in my electric pressure cooker, Instant Pot, using my newest kitchen toy, Silicone Molds. These molds work great for a variety of recipes including, eggs-bites, mini lava cakes and more. I love it when a kitchen accessory can be used for multiple recipes!
Kids Love it:
I mix in some frozen corn, frozen peas, chopped carrots, and chopped cashews into the idli mix, to give the idlis a bite and bump up their nutritional content. This combination and small size of each idli makes it a great snack or school lunch option for kids.
Rava Idli can be enjoyed for breakfast, brunch or snack. In my house, we each have a different ‘favorite’ condiment to enjoy it with. We have it with ginger chutney, coconut chutney, cilantro-mint chutney, and ketchup… yes, ketchup:-)
Prep: In a large bowl, add all ingredients listed under 'Idli Mix', and mix well. Keep aside for 15 minutes while you prep the instant pot and molds. Add 2 cups of water in the inner pot and turn on SAUTE (high), so that the water comes up to a boil. Grease the silicone molds or Idli steamer lightly, using PAM cooking spray or ghee. Keep aside.
Prepare tempering: Heat a fry-pan on medium-high heat. Add all ingredients listed under 'Tempering'. Wait for the mustard seeds to pop, and urad dal to turn golden in color. Remove from heat and mix in the idli batter.
Cook idli: Add Eno fruit salt in the batter and mix it in gently. Don't over-mix the batter. Fill up the silicone molds about 3/4th of the way. Place the silicone tray on a trivet and lower it in the instant pot. At this point the water will be boiling, so be careful while doing that. Carefully stack the second mold on top of the first one, placing it such that the cavities DON'T overlap. If using Idli stand, fill up the idli molds 3/4 of the way and follow the same process. Close the lid. Set vent at VENTING position. Press STEAM for 12 minutes. The Instant Pot doesn't count down the timer in STEAM mode, so set an external timer (oven, microwave, siri, alexa).
Idli is done: When the timer is done, let the pin drop before opening the lid, takes about 30 seconds or so. Carefully open lid and remove the silicone molds or idli stand. Let the idlis cool for 2-3 minutes before popping them out of the mold. If using the silicone molds, they slip right out when you invert the mold and push gently. Serve idli warm, with your favorite side of chutney. We love ours with homemade cilantro-mint chutney and ginger chutney.
Out of all the Indian festivals, Holi is my absolute favorite! It is the festival of colors after all! Growing up in India, that was one day, where everyone could officially go crazy, and get away with it. I still remember how the day before Holi used to go in buying every possible color powder I could find in the stores, and, getting my water guns ready for the big day. I remember waking up before everyone else in the house, with sheer excitement of the day ahead!
The one thing that’s common in all Indian festivals, is a variety of amazingly delicious food. Every region in north India has their own spin on holi delicacies. From savory delicacies to mouth-watering desserts, it is a day spent in food heaven:-) My personal favorite of all these recipes is homemade Gujiya! I could just make a meal out of it 🙂 I used to make Gujiya the traditional way, the way my mother-in-law taught me, stuff them and fry them to a golden brown perfection. But past few years, I have been baking them instead of frying them and my kids love it. They love the flaky pastry and the yummy gujiya filling in every bite. And a big plus is that it is super easy and mess free to make. You can check out the recipe for fried and baked Gujiya underneath. Sharing some of my favorites with you!
Here are 25+ recipes to add to your Holi menu, and the best part is, most of them can be done in under 30 minutes, so that you spend less time cooking, and more time enjoying them! Spice Cravings wishes you all a very Happy Holi!
Crisp green beans and carrots, sautéed with mustard seeds and coconut flakes, and seasoned with salt, coriander and cayenne. This super simple and amazingly easy vegetable side-dish is a great accompaniment to many entrée. You can switch out the beans and carrots and make this recipe with your favorite vegetables like cauliflower, peas, zucchini, broccoli, corn…. possibilities of customization are endless. In fact, I make a very similar dish following this recipe with chopped beets, Coconut Beets. The coconut flakes are optional in this recipe, but I really enjoy the slight sweet and nutty flavor that they give in this dish.
My kids who are otherwise not very fond of green beans, enjoy this dish a lot. The sweetness of the carrots and the coconut contrasts really well with the crisp beans.
I made this recipe in my programmable pressure cooker, the Instant Pot DUO. But, making this on the stove top is as easy, and takes only 10 minutes. To learn more about the instant pot, check out my Instant Pot FAQ and Accessories blog.
How to Stir Fry on the Stove-top
I start off by heating a heavy bottom skillet on medium heat. Add oil and when it’s hot, add mustard seeds. When the mustard seeds start sizzling/spluttering, add chopped beans and carrots and sauté for 30 seconds.
Add salt and spices. Sprinkle 2 tablespoons of water and stir everything. Add unsweetened coconut flakes. Cover the pan with a lid and cook for 5 minutes.
Open lid and saute for 2-4 minutes, depending on how crunchy you like your veggies. Garnish with Cilantro!