Sunday, March 29, 2009

Beetroot Puris, Paratha & Koshimbir! Yummy Mousse!

     Beetroot Puris

This recipe is  a simple adaptation from  'Palak Puris' recipe. I have boiled beets, blended them with spices and added the puree derived thereby only as a source to bind the dough for poori. 

Ingredients :
1 big beet, chopped and boiled (pressure cooked in 2 cups water for 2 whistles)
1 tsp red chili powder
table salt (around 1 tsp or as per taste)
1 tsp cooking / vegetable oil
1/4 tsp ajwain
1 1/2 C whole wheat flour 

Method :
In a grinder, blend the boiled and cooled beet pieces to make a paste, use a tablespoon of beet boiled water if needed. It should not be watery but just sauce consistency. 
Take atta in a wide bowl, add salt, chili powder, oil and mix well. Add the ground paste of beetroot and knead well. Make balls, roll out to 2 inch discs and deep fry in hot oil. (I got 18
 puris) Serve hot with accompaniment of your choice, I served alongside Aloo Matar- Red Aloo Matar, the water used for boiling beet was used up in this curry, making it a good red match with the RED pooris! :)

Kids liked it as 'Red Puris' there was no beet taste at all making it a hit with kids and adults. 

Beet-Paneer Parathas

Ingredients :
Filling :
1 big beet ( grated-raw)
150 gms crumbled paneer
1 tsp ginger garlic paste
1 tsp sugar
1 tsp salt (as per taste)
1/4 tsp ajwain
1/2 tsp jeera powder
1/2 tsp coriander powder
1/2 -1 tsp chili powder
1 tsp oil

Dough :
For 10 balls
3 cup atta/whole wheat flour
1 1/4 cup water
1/2 tsp salt
1 tsp oil

Method : 
Make the dough and cover and keep for 30 minutes. 
Filling :-
In a kadhai, heat oil, add the grated beetroot and saute for 2-3 minutes on high flame, reduce the flame, cover and cook without water for 5 more minutes. Uncover, add paneer, mix well ginger garlic paste, ajwain, jeera- coriander and chili powders mix well add sugar and salt, let it  combine well, check for dry consistency and put off the flame. Check the flavour.
Let the filling cool completely.
Make 10 portions from the dough and roll out each to 3 inch discs, spoon a tablespoon of filling as in the picture above, seal the edges and roll out with minimum dredging into parathas. Heat tava, brush some oil, fry this on both sides till done.
Serve with plain curds or any veggie of your choice!

The filling if excess can be stored in an airtight container and refridgerated. My hubby loved this a lot, a rare thing ...:D He wanted me to make parathas next day as well. So from the leftover filling, I made 3 parathas, had around half cup of filling left, which I turned to bhaaji/subzi by heating a tsp oil, adding half a tsp rai, few curry leaves and sauteeing this filling , packed it as subzi with chapatis. 

The next one is a dish from Her tasty koshimbeer from beetroot was liked instantly! Thanks for this lovely Beetroot Koshimbeer recipe ....simple and tasty! THANK YOU MAYA!!

Kuch Meetha??? :D  Deeba, whose droololicious dishes n desserts and lovely writeup which extracts equal amounts of drools too, has an array to choose from! This lovely Strawberry Choco dessert comes from her!  I use hung yogurt to make my fave Shrikhand, but going one level up with that Shrikhand, as yogurt cheese appealed a lot to me! Glad it did! 
Thanks Deeba! I would truly take ages to do things you dish out with such grace and ease! Day after day, post after post! Oh yum!

Ending March on this sweet note as  new  academic year begins for my preschoolers! :D