Beetroot Parota

Beetroot Parota  is prepared using beetroot. Just thought of preparing this paratha and it turned as yummy.

Beetroot Parota is good to eat for breakfast or for dinner. It is easy to prepare and we can have them with curd or any curry goes well with this Paratha. We can send it in kids snack box/lunch box, as it stays soft and smooth.
I have used Beetroot and some spices here. Was lazy to cook another curry and thought of preparing paratha with this remaining Beetroot Palya.
Let us see some benefits of eating " Beetroot " in our diet.
Beetroots are good for constipation, piles and kidney disorders because of its fiber content. It helps to improve blood circulation, good aid for skin care and prevents cataracts. They are rich in nutrients, vitamins and minerals, like fiber, vitamin C, magnesium, iron, copper and phosphorus. Beetroots are low in calories and no cholesterol. But they are rich in sugar content.
Lets see the recipe now: No onion or No garlic in this Beetroot Parota. (Optional).

Things needed :

BeetRoot : 1 ( slightly big )
Wheat flour : 2 Cups
Curd : 1 Table spoon ( or Butter milk 1/2 cup)
Chilly Powder : 1/2 Tea spoon
Garam Masala Powder : 1/2 Teaspoon
Jeera ( cumin seeds ) 1/4 tea spoon.
Salt :to taste.
Water : 1/2 Cup ( If needed )
Coriander leaves : 3 to 4 sticks.
Curry leaves : 6 to 8
Oil : 4 Table spoons
Cooking Oil : 3 to 4 Tablespoon

Method :

1. Wash and remove the outer layer of beetroot and grate it. Wash and cut coriander leaves.
2 . Keep a pan on the fire and heat. Add 1 teaspoon of oil and fry grated beetroot. Add curry leaves.
3. Fry nicely till the beetroot turn soft. Remove from the pan and let it cool. Add coriander leaves.
4. Add jeera, chilly powder, garam masala powderm turmeric powder and salt to the fried beetroot.
5. Put wheat flour to the beetroot bowl. Mix it well. Add curd and required water.

6. Prepare the chapati dough and let it rest for 10 minutes.

7. Now divide the dough into small portions.

8. Dip a small portion of dough in dry wheat flour and roll as chapati.
9. Keep a tava/dosa pan on the fire and heat. Clean the tava with a dry tissue or cloth.
10. Put rolled beetroot parota on the hot tava. Sprinkle little oil on the top of parota and cook.
11. Cook nicely and turn the other side and cook for 1 minute.

12. Now remove Beetroot Parota from the pan.
13. Repeat the same with remaining dough.
14. Serve hot beetroot parota with a cup of curd and any side dish you have prepared.

Note :

Use of curd to mix the flour is optional. It helps to soften the dough and parotas will be soft. Adding more oil while cooking parota is optional. (Taste Yummy but not good for health). Raw beetroot also can be used instead of cooked beetroot. Adding any spice is optional. Example , jeera powder, chat masala powder or any other powder.
Time : 30 Minutes
Serves : 3 to 4 .

Peas and Vegetable Saagu with soft chapatis.

Peas and Vegetable Saagu/Curry is one of the traditional dish that goes well with almost all the main dishes like chapatis, pooris, rotis, naan and other indian bread.

 I Have prepared this curry How my father used to do @ times. It is bit spicy, yummy and goes well with chapatis especially.
I have used peas, potatoes, tomato, beans and some spices which are at home.
Let us see the recipe now :
No Onion or Garlic is used in this curry.
@ First :

Vegetable Saagu

Things Needed :

To cook :
Peas : 1 Small bowl. (250 grams)
Carrot : 2
Potato : 2
Tomato : 1( small )
Beans : Handful
Salt : To taste

Things to grind :
Coconut : 2 to 3 Tablespoons
Cinnamon : A small stick. (1/4 inch)
Cloves : 4 to 5
Roasted chenna/putani : 2 Tablespoons
Coriander seeds : 1 Tablespoon
Jeera/Cumin seeds : 1/2 Teaspoon
Tamarind : 1/2 Marble size.
Green chilly : 2
Pepper pods : 2 to 3
Ginger : Small piece
Coriander leaves : 2 to 3 sticks
To Add : 
Ground masala
Butter : 1 Teaspoon
Milk powder/ fresh boiled and cooled milk: 1/4 Cup
Oil : 2 Teaspoons
To Season :
Jeera / cumin seeds : 1/2 teaspoon.

Method :
1. Wash and cut vegetables into small pieces and pressure cook with fresh peas pods.

2. Grate coconut and grind it with coriander seeds, jeera, pepper pods, green chilly, ginger, cut coriander leaves cloves and cinnamon.
3. Remove it from the mixi jar once it turns soft and smooth. Keep it aside.

4. Keep a pan on the fire and heat. Add oil and put jeera. Let it turn slightly golden colour.
5. Add ground spice mixture and cook on low flame. ( for 2 minutes. Stir in between).
6. Keep cooked vegetables on fire. Add 1/2 Cup of water and mix it well. Add required salt.

7. Let it cook for 2 minutes. Add spice masala to the boiling vegetables and mix it well.
8. Let it cook for 2 to 3 minutes. Put off the fire and add 1/4 cup of fresh thick milk.
9. Shift  the curry to a serving dish. Add 1 teaspoon of lemon juice to it.

10. Add a teaspoon of butter on the top. Serve it with hot soft chapatis.  We had this " Peas and Vegetable Saagu with Soft Chapatis".

Note :

Do not add much spice. It gives out strong aroma. Adding more /less chilly is optional.
Adding any vegetable of your choice is optional. Adding milk powder or fresh milk adds to the taste.
Time : 30 Minutes 
Serves : 3 to 4 

Recipe for soft chapatis.:

Mix wheat flour with required hot water, add a teaspoon of ghee and prepare soft dough.
 Roll them as chapatis and cook on low and medium flame.
 Use of oil while cooking chapati is optional.
You can spread some ghee on the top of hot chapati also.