Friday, February 27, 2015

Beetroot Thepla | How to make Beets Thepla

I am not sure if it's by design or divine interception that it so happens that on this day I am either making a stuffing paratha or blogging about one! On my very first Aloo Paratha I wrote about my memories of my teens and now two decades later, I feel I am still the same! What is that about that one feels, that time just stands still, and only the space around one moves? While pictures are frozen memories in time, I also feel after a time, our minds also stands still.

While I have been thankful for all the wonderful people who have come along in interim, the past two decades flip off in a second! When I was planning to post these theplas, I suddenly realized that I should post today. So you have my traditional parathas making it's presence on this day.

The day I made these, I didn't think much, however now when it's so significant, I must confess time and events somehow makes their presence felt.

I know I am talking abstract, just enough to know I have this space to talk as it flows and I don't have to really control the flow.

While I ponder much, I leave you to enjoy these theplas.


Beetroot Thepla
   
Ingredients Needed:

Beetroot, grated - 3/4 cup
Wheat flour - 1 & 1/2 cup
Gram Flour - 2 -3 tbsp
Fresh Methi leaves - ½ cup
Red chili powder - 1 tsp
Coriander powder - ½ tsp
Turmeric powder a pinch
Salt to taste
Oil - 1 tsp
Ajwain - ¼ tsp
Oil for cooking

How to make the Beetroot Thepla

Wash and drain the methi leaves, chop it finely. Keep it aside

Grate the beets in a bowl.

In the mixing bowl, take the wheat flour, gram flour, salt, red chili powder, coriander powder, turmeric powder, ajwain and mix well.

Next add the chopped methi leaves, grated beets and combine everything. Slowly add water to knead to a dough. The dough should be soft yet not sticky.

Finally add the oil and knead to a soft pliable dough. Rest for 10 mins.

Heat a tawa and grease with oil. Dust the dough balls and roll out into small discs. Cook on hot tawa on both sides, brush with oil.

Serve hot with subzi or pickle.


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Thursday, February 26, 2015

Beetroot Pachadi | How to make Beetroot Pachadi with Step by Step Pictures

We are starting the final week of BM#49, and I will be doing One Ingredient, Different forms. I picked up beetroot as it's one vegetable I am trying to involve more in my cooking.

So for the day 1, it's Beets pachadi. The regular schedule got affected because we had the BM#50 Celebrations and all of us were so tired. So that's the reason for the late posting.

Coming to the pachadi, this is more like a raitha served with pulao. And it's a cross between a regular raitha and a side dish. I can't strickly call this a raitha, a pachadi sounds better as the dish is a cooked one. I served with with Tomato Biryani, it was a great combination.

I ended up being in love with my own pictures, because of how colourful it looked finally!. I had two minds of  sending this for Kids Delight Colourful Dishes. Well I can't spam Varada's inbox with just Beets right!

Enjoy this pachadi, while I go and get my next posts ready!

 

Beetroot Pachadi

Ingredients

Beetroots, grated - 1 cup
Oil - 2 tsp
Mustard Seeds, Urad dal - 1 tsp
Curry leaves few
Shallots, peeled and chopped - 1/2 cup
Ginger - 1"
Green chilli - 2 long
Coconut, grated 2 tbsp
Cumin powder - 1/4 tsp
Coriander powder - 1/4 tsp
Salt to taste
Water for cooking
Tamarind extract - 1 & 1/2 tbsp
Jaggery - 1 marble size
Coriander leaves, to garnish
Curds -  2 tbsp

How to make the Beets Pachadi

In a non stick kadhai, heat oil, temper with mustard seeds, urad dal curry leaves, shallots, sliced ginger, split green chillies. Saute well till the onions turn colour. Then add grated coconut and salt. combine everything well

Now add the grated beetroot, turmeric powder, cumin powder and coriander powder along with little water. Saute the beetroot and the spice powders together. Cook in sim for 5 mins.

When the beets turn soft, add tamarind extract, jaggery and little water.

Cover it and let the beetroot cook for 7-10 minutes.

Sprinkle some coriander leaves. Simmer for 5 minutes.

Finally switch off heat, bring it down, add curd, mix well. And then again cook for 2 minutes.

Serve with pulao.
 
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