PINK PARATHA / BEETROOT PARATHA

Hey all ! Here I am with another
very interesting paratha recipe :-)
Being a south indian, paratha is
something special that we used to eat
only in restaurants.. So making paratha
is like baking cake, every time it comes
out good I am very excited & happy..
This paratha is doubly special as it is
 "pink" & "beetroot" stuffed :-)

PINK PARATHA / BEETROOT PARATHA RECIPE:

Recipe cuisine: Indian / Recipe category: Main Course

Prep time: 30 mins / cook time: 30 mins

FOR THE DOUGH:

Wheat flour : 2 cups

Water : As required

Salt : As required

Oil : 1 tsp + 1/8 cup for frying parathas
FOR THE STUFFING:

Beetroot (grated) : 1 whole (big size)

Cumin powder : 1 tsp

Turmeric powder : 1 tsp

Garam masala : 2 tsp

Salt : As required
Coriander leaves (chopped) : 1 tblsp
Green chilly (chopped) : 2 pcs

Oil : 2 tsp
METHOD:



Peel the skin of beetroot & grate it. Squeeze &

remove excess water. Keep the squeezed water aside.

 In a microwave safe bowl, transfer the grated beetroot.

 Add 1 tsp oil, garam masala, cumin powder, salt &

 turmeric powder. Mix well. Microwave for 5 mins.

Take flour in a bowl, add salt & squeezed water from
beetroot. Mix well.

 Start to knead the dough and make a smooth dough.

Add normal water if required.

Pls make sure dough is not sticky or not hard.
Now add 1 tsp oil & knead the dough again.

Cover & keep aside in a air tight container for

15 - 20 mins.

 Now take a dough ball & roll it to form a small disc.
 Apply water all over the disc and place

stuffing in the middle. Pls start to cover the stuffing with dough

as per the pics below :) Keep the dough stuffed with beetroot
upside down till you finish stuffing the remaining dough.

Now grab the first dough stuffing & dust it with as much
wheat flour as possible both the sides. Start to roll the
dough stuffing gently with a rolling pin and make parathas

 Heat pan in medium flame. Once the pan is hot, transfer

the parathas. Start to cook both the sides with 1/2 tsp of oil.
Once parathas turn golden brown colour both the sides, remove it .
Continue the same process for rest of the parathas :)

 Serve hot parathas with your favourite sabji / dahi & achar :-)

NOTE:

* The dough should be soft & firm. If it is sticky or hard,
parathas will become hard.
* If you do not want the paratha to turn pink, then do not
use the squeezed water from beetroot.
* For the stuffing, please use masala of your choice.
* While rolling the stuffed dough dusting flour is important.
In case if the dough breaks and stuffing comes out, the flour
will help to patch the same.
* The stuffing has to be dry & not watery. If not, while rolling
parathas will break. Instead of microwaving the stuffing, just
cook it in normal pan with oil :-)
* For frying paratahs, I used olive oil. Ghee or butter can also
be used.

Please do try and give your feedback..

Your comments and feedback are really important to me:-)

Happy happy yummy yummy cooking..

 See you all soon with more interesting recipes :-)

RASGULLA

Hey all ! Here I am today with popular 
Indian sweet recipe.. "Rasgulla" :-) It is very easy 

to prepare at home with basic ingredients from 

our pantry.. This is my first attempt trying 

rasgulla at home & came out good :-) 

RASGULLA RECIPE:

Recipe cuisine: Indian / Recipe category: Dessert

Prep time: 45 mins / cook time: 30 mins

INGREDIENTS:

Milk : 1/2 litre

Lemon juice : 1/2 tblsp

Sugar : 1 Cup

Water : 1 & 1/2 cups

Elaichi / cardamom powder : 1 pinch

Corn Starch : 1 tblsp

 Sliced Almonds : For garnish (optional)

METHOD:

Boil milk as per normal & lower the flame.
Add lemon juice to the milk & stir it in low flame.
Once the water get separated, turn off the flame.

Using a strainer & cloth, strain the mixture.

Now squeeze the cloth gently to remove excess
water.Hang it for 30 mins. Squeeze in between to remove

excess water. 

After 30 mins, take out the paneer & it might be bit powdery.

Add a tblsp of corn starch & knead it to a smooth dough.

Knead very gently for 10 mins. Then make even round balls.

Meanwhile, boil the sugar & water in low flame till the sugar dissolves
completely. 

Then add a pinch of elaichi powder & mix well.
Now add the paneer balls to the the sugar syrup.

Pressure cook it in medium flame till you get one whistle.
Then keep it in low flame for 5 mins & switch off the flame.
Let the pressure gets released & then open the lid.
The rasgullas would have doubled in size.

Add sliced almonds & serve it hot or cold.

Enjoy mouth watering rasgullas :-)

NOTES:

* I used low fat milk, full cream milk can be used.

* Instead of lemon juice, curd or vinegar can be used.

* If the sugar syrup is too watery, then add more sugar.

* One sting /two sting consistency is not required for sugar syrup.

Please do try and give your feedback..

Your comments and feedback are really important to me:-)

Happy happy yummy yummy cooking..

See you all soon with more interesting recipes :-)