Yummy Sizzling Recipes

Well, we've all heard of the number of benefits in beetroot. Now, this one version of beetroot I like to eat with rice. Ingredients: Beetroot - 1 cup  Oil - 1 tbs Mustard seeds - 1 tsp Shallots - 2-3 Green chilies -2 Curry leaves - few Grated coconut - 1/2 cup Water- 2 tbs Directions: Wash peel and grate beetroot. In Pan, heat oil, add Mustard, and wait for it to splutter. Then add the shallots, green chilies, curry leaves grated beetroot, and water. Mix all together and close the lid and cook for 2-3 mins.  Open and add the grated coconut, mix and cook for 1 more minute and switch off the flame. Serve hot.

A very easy dish to have with rice, kanji or puttu. I could eat it simply just like that. 😋 Ingredients: Green moong dal (whole) - 1 cup Coconut Oil - 1 tbs Mustard Seeds- 1 tsp Red chilli - 2 Garlic - 4-5 (mashed) Curry Leaves - few Shallots - 6 (optional) Turmeric Powder- 1 tsp Salt- to taste Directions: Soak the Moong dal overnight. Pressure cook it for 2 whistles and Drain.  In a pan, pour oil, when it gets heated add the mustard seeds, red chillis, curry leaves, garlic, and shallots. Saute. Add the cooked moong dal, salt and fry all together for 1min. Turn off the stove and serve with rice, chapati or puttu. Tips: The dal cooked should be fully cooked but not overcooked, because when you fry it, it could get mushy. You can make this dish a curry version too, just cook a little more further in pressure cooker, add the cooked dal with its stock and let it come to a boil. This too is good to have with puttu, if ...