BEETROOT PARATHA (INDIAN BREAD)

Beetroot can be eaten raw. You just need to peel it and it's ready to use. Beetroot can add a refreshing touch to a salad, a sandwich or as an accompaniment to other veggies...

Yesterday I read that beetroot juice can help cut high blood pressure .They reached top of the list in the high blood pressure foods. If you drink 500ml of beetroot juice every day, it can significantly reduce your blood pressure, according to UK researchers.

I also read that drinking beetroot juice, or consuming other nitrate-rich vegetables, might be a simple way to maintain a healthy cardiovascular system . From the middle age,beetroot was used as a treatment for a variety of conditions, especially illnesses relating to digestion and the blood.

As I said in my last blog,same as mushroom my daughter won't like beetroot.So I tried this recipe and she liked it...:)

She liked that red colour and I too.....:)

Its red colour make you more hungry :) Try it.

Ingredients:-

1. 2 large beet root (peeled and grated)

2. 1 tb ginger-garlic paste

3. 1/2 tsp turmeric

4. 1/2 tb coriander powder

5. 1/2 tb cumin powder

6. 1 tsp red chili powder

7. 3,4 sprig coriander leaves chopped

8. 1 tb butter(ghee)

9. salt to test

10. 1 and 1/2 cup wheat flour






Procedure:-

1. Heat 1/2 tb butter on pan over medium heat.Add ginger-garlic paste.Saute for 2,3 sec.

2. Then add grated beet and fry 2,3 min.

3. Add all rest of ingredients except coriander leaves,butter.Mix it well and cover it for 2 min.

4. Remove lid and cook until beetroot dry.Turn off the heat.Then add coriander leaves,mix it and cool it.
5. Pour all mix into a plate and add wheat flour and little bit salt.Be remember we used salt in mix also.Then mix well and add if you need water and knead soft dough.Don't add too much water.Spread 1/2 tb. oil over the dough,cover and keep aside for 1/2 hr.
6. Make a small size ball.

7. Take one ball and dip in dry flour.

8. Roll out this ball into a a small disc.Meanwhile heat the tava on medium heat.Keep dipping the dough into the dry flour while rolling. So it doesn't stick.

9. Place the rolled paratha(Indian bread) on tava.When bubbles start to form,flip the paratha over.
10. After about 10,15 sec. ,spread the paratha with a little oil or butter and flip over.Spread the other side with a little oil or butter and flip over again. When paratha cooked on both side,place them in the container and close the lid to keep them hot.Serve hot.


ENJOY:)

GO TO TOP

MUSHROOM CARROT SANDWICH

Mushrooms are one of the few natural sources of vitamin D, which is essential for healthy bones and teeth.carrot is a good source of antioxidant agents as well.

Carrots are rich in vitamin A, Vitamin C, Vitamin K, and potassium.
But My daughter won't eat mushrooms and I would love for her to eat mushroom. So I have found a way to make really good mushroom sandwich along with carrot for her.

And I passed, she didn't understand that she ate mushroom.She ate 4,5 pieces....:)Even my 3 years old son and we too......:)

Its a very ,very,very.....simple recipe!!!!!

Ingredients:-

1. 5,6 button mushroom chopped

2. 1 small tomato chopped
3. 1 small onion chopped
4. 1 large carrot chopped
5. 4,5 sprig coriander leaves chopped

6. 2 tb semolina(sujji,rava)
7. 2 tsp chat masala (found in any Indian store)
8. 2 tb milk or cream
9. 7,8 bread slice (wheat bread)
10. 2 tsp melted butter (ghee)

11. salt to test

Procedure:-

1. Mix all ingredients except butter.Meanwhile heat the fry pan over medium heat.

2. Spread butter on bread slices on one side and mixture on other side and arrange it over fry pan(tava). As shown below. Fry until golden brown.

3. Turn over them after about 4,5 min. Cook on the other side until brown.
4. Cut them into triangles and place a piece of cheese on each slices and serve hot with tomato sauce.

ENJOY:)

GO TO TOP

MACARONI CHEESE ROLL

Macaroni is a kind of moderately extended, machine-made dry pasta. Much shorter than spaghetti, and hollow, macaroni does not contain eggs.It founds in different shapes.
In the U.S. and the United Kingdom, this pasta is often prepared by baking it with a sauce made from cheddar cheese.

Kids love Macaroni and cheese combination .I used this combination and made different type of recipe.
This recipes is specially for kids.Its a very simple recipe.

I made this recipe for my kids. They loved it.....:)

So I wanted to share with you.
I would like to know how you like it if you make it.

Ingredients:-

1. 1/2 cup elbow macaroni

2. 6 medium size tortilla

3. 1 ts chat masala (found in any Indian store)

4. 1 ts pav bhaji masala (found in any Indian store)

5. 1 tb tomato sauce

6. salt to test

7. 1/2 ts black papper powder

8. 1/2 ts oil

9. slice or cube cheese

Procedure:-

1.Put water to boil and drop little bit oil and Macaroni. Boil it until macaroni becomes tender.
When you think macaroni is cooked, put it in a colander and washed off the starch.


2. Heat oil in a pan.Then add cooked macaroni,chat masala,pav-bhaji masala,papper,salt and tomato sauce.Stir 2,3 min.


3. Place tortilla on plate and spread little bit butter over it and microwave 2 min.Take one tortilla and stuff macaroni and cheese over it as shown below.

4. Roll it tightly and put it on baking dish.Meanwhile preheat oven to 350 degrees F.(175 degrees C).

5. Roll out all tortilla's and arrange it on plate.

6. Arrange leftover macaroni over all tortilla's.Bake uncovered, for 15 to 20minutes, or until the tortillas lightly golden brown.

7. Remove carefully and add cheese over it and bake another 15 to 20 min.on 250 degree F. or until cheese is melted.

8. Garnish with coriander leaves .

9. Serve hot with tomato sauce or salsa.

ENJOY:)

GO TO TOP

EGGPLANT(BRINJAL) MASALA FRY

Eggplant(brinjal) is also called "Vanga "in Marathi.

Different varieties of eggplant produce fruit of different size, shape and color, especially purple, green, or white.

In India different types of dishes made from eggplant(brinjal) curry,dry,fry,rice ect.

I love to eat brinjal.Yesterday I made Brinjal masala fry.I learned this recipe from my sister. Its test too good...:)We loved it.I hope you will like it.


Ingredients:-

1.1 medium onion chopped lengthwise.
2. 3 tb coconut powder or dry coconut

3. 1 tb coriander seed

4. 1/2 tb sesame seed

5.1/2 ts Poppy seed

6. 2 clove garlic

7.1/2 ts ginger paste or 1/2 inch ginger piece

8.1/2 ts cumin seed(jeera)

9. 3,4 sprig coriander leaves
10. 1/2 ts garam masala

11. 2 tb peanut powder

12. 1/2 tb jaggary

13. 1tsp red chili powder (depends on test)

14. 1/2 ts turmeric powder

15. kokam

16. small size 8,9 eggplant

17. salt to test
18. 1/2 onion chopped
19.4 tb oil.



Procedure:-

1.Wash the eggplants and cut them into four, lengthwise, to three-fourths of their length as shown above. Meanwhile heat a pan and add little oil .Then add onion (chopped lengthwise).


2.When it turns brown add coconut,garlic,coriander seed,cumin seed,Poppy seed,ginger,sesame seed.

3. Fry until it turns golden brown.


4.Blend it along with coriander leaves and little bit water.Don't add too much water.Then remove all paste (masala) in a plate.


5. Add red chili powder,turmeric powder,jaggary,garam masala(found in any Indian store),peanut powder,chopped onion,small pieces of Kokam.

6. Stuff the eggplant with the masala as shown below.


7. Heat a pan with little bit oil.Place all eggplant in it.Cover it for 2 min.


8. Then remove cover and turn all eggplant.Add oil all over eggplant.


9. Cook until it fully done.Serve hot with roti.

ENJOY:)

GO TO TOP

KOKAM

Kokam fruits called Ratamba in Marathi and called Kokam,Amsul when its dry as shown above.

Kokam, which resembles a small, dark red plum, is the fruit of a tropical evergreen tree (Garcinia indica) that grows only in India.
The fruit has an agreeable flavor and a sweetish acid test.It is used in Western India (in Maharashtra) for a sharp, fruity tang similar to tamarind.
Store kokam in an airtight container away from heat and light. Whole pieces will keep for about 2 years from date of packaging.
It is mostly used in fish curry,vegetables. Soulkadhi is also made from Kokam."Soulkadhi"is most popular curry in Western India (Maharashtra).Kokam is also called "soul"and"kadhi"means curry.

Most popular drink in Western India called" kokam Sarbat "or "kokam drink "is also made from kokam.Genrally it is used in hot summer. The 'Kokam Sarbat' especially restores weakness due to sleepless nights, heat and travel sickness, renders body pink with health.

Anyone visiting Western India must not forget about the exquisite Kokam sarbat.

Kokam is a versatile spice. Its oils, seeds, fruits, bark and the young leaves are all of extensive culinary and therapeutic value.
The kokam fruit is cooling, demulcent, emollient and antiseptic. The bark and young leaves are astringent. The oil is emollient and soothing.
Exported mainly in the forms of fruits, oil (kokam butter) and syrup, Indian kokam is already popular in several countries like USA, The UK, Canada, Australia, Hong Kong and the Middle East.
Its found in any Indian store.

GO TO TOP