August 19, 2012

BeetRoot Paratha/Thepla

How many of you all eat Beet happily and cheerfully. It's healthy still we do not like to eat it and tell your kid to eat it becomes more difficult. But to my surprise, my kid loved this one. Infact he tells me I want Red Paratha.........yes son why not........mumma is happy for that.............

Did you try our other Beet Root Recipes like Beet Root Puri and Beet Root Idli/Uttapam

so here goes the recipe...........


BeetRoot Paratha

Ingredients

  • 2-3 Medium sized Beet Roots
  • 2 Cup wheat flour
  • 1 Tablespoon oil
  • 1 teaspoon Red Chilli powder
  • ½ teaspoon Turmeric powder
  • ½ teaspoon Cumin (Jeera) seeds
  • ½ teaspoon Hing
  • Salt as per taste
  • Water to knead the dough
  • Oil for shallow frying the Paratha’s.

Nowadays I even add a little of fresh grated garlic and fresh grated ginger. It add to the taste. But it's completely optional


Preparation


  1. Peel the beet root, and place them in the Pressure cooker on high flame and wait for 1 whistle.
  2. Once done , Grate or make fine pulp of the beetroot.
  3. Knead the dough using 2 Cup Wheat flour, Oil, Red Chilli Powder, Turmeric Powder, Jeera, Hing and salt. Allow the dough to rest for 15-20 mins minimum, more the better.



4.  Make small balls and roll out the Paratha’s like wheat chapati’s
5. Shallow fry the Paratha’s using oil till they appear golden brown.
BeetRoot Paratha
6. Enjoy it with Pickle or Yogurt.
7. This paratha's freeze well and comes in handy in one of those days when you do not want to cook or unable to cook. Check out on how to store paratha's in freezer by clicking here.  

Tip

A little Chilli is required as if you don't add it taste a little sweet as beet is a little on the sweetish side.


Check out different types of Paratha's and Puri's by clicking here


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August 17, 2012

Paneer BabyCorn (No Onion no Garlic - Medium Gravy)

Ingredients

200 gms Paneer
10-12 Babycorn cut into medium size pieces length wise
1/2 cup Sweet Corn
1/2 cup Green Peas
1/2 cup Green Capsicum (Cut into thin long slices) (Optional)
4 Tomatoes
1/2 cup Kaju
1/2 cup Almond (Badam)
1 tbsp Ghee
3-4 Green chilies

Dry Masalas

1 tsp Jeera
1/2 inch Cinamon Crushed into pieces (Dalchini) or 1 tsp dalchini pwd
5-6 Bayleaves (Tejpatta)
3-4 Cloves (Long)
1 tsp Kasoori Methi.
Salt as per taste

Basic Preparation

1. Boil Babycorn, Sweet Corn and Green Peas in a seperate Pan for 10 mins.
2. Puree the Tomatoes along with green chilies in a blender or mixer.
3. Puree Kaju and Almond along with 1/4 cup water. (Add more if required)
4. Cut the paneer into small cubes. Paneer can be added as it is or just shallow fry them in Ghee to get light golder brown colour.

Final Preparation

1. In a Pan or Kadai, heat Ghee. When it is enough warm, add Jeera. Once it crackles at  Cinamon,    Bayleaves, Cloves.
2. Add the tomato puree and let it boil for a minute.
3. Add Babycorn, SweetCorn, GreenPeas and Capsicum to it. Add Salt as per taste and let it cook on slow heat, for 5-10 mins.
4. Once the peas are done, add the paste of Kaju and Almond.
5. Add water to it as per medium consistency. (Semi gravy)
6. Wait for a boil and finally add Paneer and Kasoori methi. Mix Gently and let it cook for 5 mins on slow heat.
7. Your Paneer Babycorn is ready. Serve with Roti/Chapatti or Naan



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