Beet Root and Potato/aloo Parantha

Paranthas are simply yummy and especially aloo paranthas. But if we wish to add a healthy twist to the yummy aloo paranthas then this is the ideal recipe to go for. This recipe is a slight variation from the regular aloo paranthas we have. Beet root adds a new flavor , a new taste and a new color to our normal aloo parathas.

Preparation Time: 20 Minutes

Cooking Time: 40 minutes

Ingredients

For the Filling

Beet Root: 1 finely grated

Potato: 1 boiled and mashed

Onion: 1 finely chopped

Dried red chillies: 1-2

Roasted Jeera/Cumin powder

Red chilly powder

Asafoetida: 1 pinch

Chopped Green chillies

Salt to taste

Oil

For the Dough

Aaata: 2 cups

Maida: 1 cup

Refined oil

Water

Method

Filling

Take some 2 table spoon of oil in a frying pan. Once the oil gets heated up add a pinch of asafoetida, the dried red chillies and the chopped onions and saute them for some time. Then add the chopped green chillies and finally add the mashed potato and the grated beet root. Mix the ingredients thoroughly. Then add a pinch of roasted cumin powder, red chilly powder and salt to taste. Keep stirring till the ingredients mix nicely and it is well cooked. Keep the filling separately in a bowl and let it cool down.

 

 

For the Dough

Take 2 cups of aata and 1 cup of maida. Add 2-3 teaspoon of oil in it. Mix it well and then make a smooth dough of it by adding water little by little and kneading it. Make small balls out of the dough. 

Take the balls and make a hollow in the middle and stuff the filling. Seal the sides. Then roll out the balls into small sized paranthas. Fry these paranthas in a tawa by adding small amount of refined oil.

Musur(Masur) Daal Bora in Beet Root Curry

Beet root has high nutritional value and is a rich source of antioxidants. It also contains potassium, magnesium, iron, vitamin A,C. B6, proteins, carbohydrates and folic acids. Beet root helps in controlling blood pressure and helps in fighting various heart diseases. The blood rich color of beet is extremely attractive and the vegetable itself has a nice flavor.

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Ingredients

Beet root: 1 diced into cubical pices
Potato: 1 diced into cubical pieces
Masur daal pakora/bora: A cup of masur daal is soaked in water for 30 minutes and then made into a paste in the mixer grinder
Ginger paste: 1 teaspoon
Green chillies: 3-4
Dried redchillies: 2
bay leaves: 2
panch foron
Refined oil
Turmeric powder
Jeera/Cumin powder
Salt to taste
Water

Method

Take the masur daal paste, add some kalonji to it, a pinch of turmeric powder, a pinch of salt and a pinch of baking powder.Mix it well. Take a frying pan and add some refined oil in it. Once the oil gets heated up make small balls of masur daal and release it into the oil. Fry it golden brown and keep it aside.

Take some oil separately in a kadhai. Add some oil and when the oil gets heated up add a teaspoon of panch foron, bay leaves/tej patta, dried red chillies to it.Let it splutter for some time. Then add the diced beet root pieces and the potato pieces. Saute them well in the oil for about 10 minutes.

 

Then add the green chillies and the ginger paste. Then add some cumin powder, turmeric powder and salt to taste. Mix well and add water little by little. Finally when the gravy becomes thick add the musur daal bora/pakora and let it simmer for sometime. Swirch off the flame when the gravy enters the bora/pakora and it becomes juicy. Serve hot with rice.

Arhar Daal/toor daal/tuvar daal with Tomato and Coriander

Arhar daal is a very popular daal. It can be cooked in various ways and is a rich source of vitamins and proteins. It has very high level of proteins and thus is extremely nutritous. This daal recipe is very simple and easy to cook.

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Ingredients

Arhar daal: 1 cup
Jeera Seeds: 1 tea spoon
Dried red chillies: 1
Cumin powder
turmeric powder
Asafoetida
Tomato: 1 minced into small pieces
coriander leaves finely chopped
refined oil

Method
Take the arhar/tuvar daal/toor daal, pressure cook it and keep it aside.

Now take a tadka pan, add 2 table spoon of oil in it. Let the oil heat and then add a pinch of asafoetida, the dried red chillies and jeera seeds. Let these splutter in the oil for sometime. Then add the minced tomato and cook it for some time so that it becomes tender. Then add a small amount turmeric powder and cumin powder to the oil.                                                                                                            




 Add the tadka to the daal and let the daal simmer for sometime. Add some salt from above. Let it cook for sometime and attain a thick consistency. Now add the chopped coriander leaves from above for garnishing. Finely add a table spoon of ghee for a good aroma. Serve hot with rice or paranthas.

Begun Pora (Roasted Egg plant)

Eggplants are a rich source of various vitamins and minerals and also contain phytonutrients. Phytonutrients have antioxidant property. Eggplants reduce risk of cancer, help in weight loss and also help in improving skin tone. Begun pora also known as baingan bharta is a very common and easy tasty dish. It can be cooked innovatively.

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Ingredients

Egg plant/begun/baingan: 1 egg plant/baingan/begun roasted, the skin removed and then mashed and kept in a bowl
Tomato: 1 finely chopped
Onion: 1 finely chopped
green chillies: 2 finely chopped
coriander: chopped coriander leaves
Egg: beat 1 egg and keep in a bowl
Refined oil
Salt to taste
Turmeric powder

Method

Take a frying pan and add 2 tea spoon of oil in it. Heat the oil and then add the chopped onion into it. Fry the onion till golden brown and then add the chopped tomato and saute for sometime till the tomato becomes tender. Add a pinch of turmeric powder and salt to taste. Then add the mashed egg plant/baingan. begun and keep stirring. Then add the chopped green chillies and the egg into the mixture. Keep stirring the ingredients till they mix very well. Finally add the chopped coriander leaves from above for garnishing. Serve with chappatis or rice.

Dim/Egg Posto (Egg in Poppy Seed Paste)

Egg lovers love to eat their egg in different forms whether as an omlette, poach, half boiled, boiled egg, egg curry and so on.. I am a foodie and particularly fond of bengali style egg curry. This dish is yet another innovative and tasty egg curry. This egg curry is cooked in poppy seed paste but one can also cook it by mixing mustard seeds and poppy seeds in equal proportion and then making a paste of it.

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Ingredients

Poppy seeds paste or a mixed paste of poppy seeds and mustard seeds.
Onion paste
1 onion finely chopped
Ginger paste
Dried red chillies-2
Green chillies-3-4
Potatoes- 2 diced into small pieces
mustard oil
Cumin powder
garam masala powder
Tej patta (bay leaves)
Eggs- boiled and slightly fried.
Turmeric powder
Salt to taste
Water

Method

Boil the eggs, remove the egg shell and then coat the eggs with a pinch of turmeric powder and salt. Make small cuts on the eggs so that the masala enters inside.Slightly fry the eggs till they become golden brown.

Keep it aside. Take a frying pan and add 2 table spoon of oil. Heat the oil and then add the tej patta (bay leaves), dried red chillies and finally the chopped onions one by one. Fry the onion till it becomes golden brown.

 

 Then add the diced potatoes and fry them for sometimes. Then add a small amount of cumin powder and garam masala powder and stir well. Add a small amount of water and let it simmer for sometime. Finally add the poppy seed paste and add the required amount of water. Then add the boiled eggs to the gravy. Let the gravy enter the eggs and let the gravy assume a thick sonsistency. Thus your innovative egg curry is ready to serve. Add a spoon of mustard oil from above before serving. Serve with hot rice.

Pumpkin in Mung Daal (Misti Kumro die Mung Daal)

Pumpkins are a rich source of various vitamins, dietary fibre minerals and antioxidants. The calorie content is low in pumpkin and is rich in vitamin A, C and E. It also contains various minerals like calcium , copper, phosphorus and potassium.

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Ingredients

Pumpkins: 500 gms diced into small pieces
Mung daal: Roasted in 2-3 drops of oil and then cooked in a pressure cooker
Panch foron
Ginger paste
Cumin powder(Jeera powder)
Tej Patta
Dried red chillies(Sukno Lonka)
Turmeric powder
Mustard Oil
Salt
Ghee
Water

Method
Take 1-3 drops of oil in a pan and slightly roast the mung daal so that it becomes slightly reddish yellow in colour till a nice aroma of mung daal can be smelled. Slightly fry the diced pieces of pumpkin and keep it aside. Then pressure cook the daal and keep it aside. Take some oil in the pan and when it becomes hot add tej patta, dried red chillies, panch foron, turmeric powder and cumin powder one by one into the oil. Let it splutter for some time and then add it to the daal. Then add the pumpkin pieces and some salt and let the daal simmer so that the pumpkin pieces get cooked and the ingredients mix uniformly. Then add a tea spoon of ginger paste to the daal. When the daal get cooked and becomes thick then add a tea spoon of ghee from above. Serve it hot with rice.

Bhindi in Mustard Paste (Sorshe Dherosh)

Bhindi/okra/ lady's finger is one of the lowest calorie vegetable which is rich in dietary fibre, vitamins and minerals. It helps in weight reduction and also helps in reducing cholesterol. It is a rich source of various vitamins like vitamin A, C, K, folates and flavoinoid antioxidants.

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Ingredients

Bhindi - 500 grams (Finely chopped)
Potatoes- 2 diced into small cubical pieces
Mustard paste ( Make a paste of mustard seeds with 2 green chillies and a pinch of salt)
Tomatoes- 2 finely chopped
Green chillies- 2-3
Kalonji (Kalo jeera)- a pinch
Dried red chillies-2
Refined oil
Turmeric powder
salt to taste
Water-1 cup

Method

Take some refined oil in a kadhai and let it become hot, then add the dried red chillies and a pinch of kalonji to it. Let it splutter for some time. Then add the chopped bhindi and the diced poatotes and fry them for sometime. Fry the bhindi/okra/lady's finger for sometime so that it becomes crispy and the slimy effect is lost. Then add the tomatoes and saute them nicely till the raw smell of tomatoes is lost and it become soft. Then add the turmeric powder to the vegetables, add some salt and mix well. Then add the mustard paste and mix it very nicely with the vegetables so that they get coated with the paste. Then add a small quantity of water just to make sure that the vegetables get boiled and cook it by covering the kadhai with a lid. Finally add the green chillies from above. The gravy should evenly coat the vegetables. Serve hot with rice.