BEETROOT PARATHA (SAVOURY BEETROOT FLATBREAD)

BEETROOTS are one of the healthiest vegetables, but generally disliked by a number of people! They provide us with a lot of iron, but just a slice or two doesn’t help!

Apart from making a vegetable, beetroot parathas taste delicious and appeal to the young as well as old. Best as breakfast or as a change for lunch or dinner!!

For more delicious dishes do give a try to :

1) Sweet Potato Corn Chaat or

2) Pesarattu Pizza And Wraps or

3) Aaloo Parathas

Perp : 30 mins

Cooking time : 30 mins

Total Time : 1 hr

Cooks for : 4

INGREDIENTS FOR BEETROOT PARATHAS :

3 Small beetroots….boiled (Chakundar)

2 cups Whole wheat flour

1/4 cup Besan

1/4 cup Quick oats (powdered)

2 Tbs Oil for kneading

2 Tbs curds

1/2 cup Chopped fresh coriander

2-3 Green chillies (as desired)

1 Tsp Cumin seeds

Salt to taste

Homemade ghee for roasting

METHOD FOR MAKING THE BEETROOT PARATHAS :

1. To begin making the beetroot parathas, first grind together the boiled beets, green chillies, curd, cumin seeds to a fine paste.

2. In a mixing bowl, take the mentioned flours and add the above paste. Add the chopped coriander and salt to taste and knead into a semisoft dough using water as required. Add little oil and knead again. Set aside to rest.

3. Knead well after a few minutes and divide into 8 balls or as desired.

4. Roll into parathas and roast on a hot griddle using little homemade ghee.

5. Serve hot with some green corriander chutney and tomato ketchup by the side or a healthy Gaajar Flower Taaja Loncha if desired.

NOTE :

A very healthy option for tiffins too.

A suggested variation …… Add little finely chopped onions to the dough just before making the parathas, knead well and roll lightly. Tastes like beetroot thalipeeth. Relish with some homemade butter on top!

Advertisements

AMBAADAE UDID METHI (HOG PLUM CURRY)

Ambaadae udid methi is a vegetarian curry from the Karwari GSB cuisine. Karwar, a city in Karnataka lies at the mouth of the river Kali. Coconut, jaggery corriander seeds and red dry chillies form the base of most of the gravy dishes in the Karwari GSB cuisine.

One such gravy made commonly in all homes there is udid methi which can be made using raw mangoes too instead of Ambaadae. This sour fruit Ambaadae, is called as Hog plum in English, Pulicha kaal in Tamil and Ambade in Tulu and Konkani. It can be commonly found in South India as it needs humid and tropical climate to grow.

This recipe has been passed down to my mom by her mom. Forwarding it to you all just the way my grandma used to cook it, but with a tiny twist added to it. That is the addition of bitter gourd to this gravy, but in no way does it affect the original taste of this gravy.

INGREDIENTS :

5-6 Medium size Ambaadae

3/4 cup Fresh grated coconut (200ml cup used)

1/4 Tsp Turmeric powder

1 Tbs Corriander seeds

1 Tsp Udid daal (split black lentils)

1 Tsp Raw rice grains

1/4 Tsp Methi (fenugreek seeds)

5-6 Black peppercorns

4 Dry red chillies ( Bedgi)

2 Tbs Jaggery

1 Pinch Irani hing Crystal (Strong Pickle Hing) – optional

1 Small bitter gourd

2 Tsp Oil for tempering

Salt to taste, oil for roasting, mustard seeds and asafoetida for tempering.

METHOD:

  1. To make Ambaadae Udid Methi, first scrape away the outer layer of the bitter gourd, clean it from inside and cut into thin rings.
  2. Apply 1/4 tsp Salt to it and keep aside for about an hour to do away with it’s bitterness.
  3. After an hour wash the chopped bitter gourd thoroughly and keep aside to drain.
  4. Use little oil and roast the bitter gourd rings on slow flame till crisp.
  5. Peel and clean the Ambaadae.
  6. Heat little oil in a kadhai (a few drops each time) and lightly roast the corriander seeds, udid daal, methi seeds, rice grains, peppercorns, asafoetida crystal and dry red chillies (deseeded) separately on low flame.
  7. As soon as each ingredient changes colour, remove from flame and keep aside to cool.
  8. Grind all these ingredients with the grated coconut using water to form a smooth paste.
  9. Add to this paste 1 cup water and mix well to form a semi thick gravy.
  10. Now add to it the turmeric powder, ambade, jaggery, roasted bitter gourd rings, salt to taste and keep on high flame stirring occasionally till it reaches boiling point.
  11. Once it starts boiling, lower the flame and simmer for about 8-10 minutes till ambade are cooked.
  12. If you feel that the gravy has thickened too much by now, just add some water to bring back it’s medium consistency.
  13. Check for salt and sweetness now itself and add more salt or jaggery if required.
  14. In a kadhai, heat oil for tempering and add mustard seeds and asafoetida (avoid asafoetida if using hing crystal in roasting).
  15. Pour this over the prepared udid methi.
  16. Serve the delicious Ambaadae Udid Methi with hot steamed rice and some vegetable or fried fish by the side.

NOTE:

The earlier this dish is prepared before having it, the better as by then the sourness of the ambade will have seeped into the gravy giving it the required slightly sour flavour!

Enjoy the Udid methi with hot steamed rice and some Gaajar Flower Taaja Loncha by the side. Also serve some crispy Phodi as a side to the meal!

NKGSB STYLE SWEET AND SOUR RAW MANGO CHUTNEY

Raw mango sweet and sour chutney is a unique chutney from my grandmother’s recipes from Karwar. The NKGSBs of Karwar use a lot of jaggery, coconut and red dry chillies in their cooking. This chutney scores high on the health quotient due to the combination of raw mango and jaggery.

I have used a strong and aromatic hing called IRANI hing in the preparation of this chutney. This chutney is unique in the sense that the ingredients used here are roasted which helps release their natural oils and thus give a sticky texture to the chutney and a longer shelf life! Again the Irani hing used here imparts a unique and absolutely delicious flavour to this chutney especially when the crystals are roasted in oil. This chutney can be prepared and stored in the refrigerator for a few days to be used as desired.

Passed down to my mom by her mom and now presented by me to you all……Here goes the recipe….

INGREDIENTS :

  • 1/4 cup Raw Mango…… Cubed (3 pieces of 1 inch size each)
  • 4 Bedgi dry red chillies or 1 1/2 tsp red chilli powder
  • 1/4 tsp Irani hing crystals / Strong Pickle Hing Crystals / Regular Hing (Asafoetida)
  • 1 cup Fresh grated coconut (200ml cup used)
  • 6-7 tsp Jaggery
  • 1/4 tsp salt
  • Oil for roasting the ingredients

METHOD OF PREPARATION:

1. In a small kadhai, heat a few drops of oil and roast the raw mango pieces in it for about 2 to 3 minutes. The mango will change colour and soften a bit. Remove from flame and keep aside.

2. In the same kadhai heat another few drops of oil and roast the Bedgi red dry red chillies for a minute or two. Remove from flame and keep aside. If using red chilli powder instead, add it directly to the other ingredients while grinding.

3. Now again heat a few drops of oil in the kadhai and add the Irani hing pieces to it. They’ll immediately puff up releasing a unique aroma. Immediately remove from the flame and keep aside. If using regular asafoetida powder, I would suggest switching off the flame and quickly roasting the asafoetida powder in the hot oil, to avoid burning it.

4. Now in the same kadhai, dry roast the fresh coconut for about 2-3 minutes on low flame. You’ll see that it changes a bit of colour and texture. Switch off the flame and remove the coconut in a dish to cool down.

5. When all ingredients have cooled down, grind them all together (except the jaggery) in a mixer grinder without using a single drop of water.

6. When they have been almost ground, add the jaggery to it and grind again.

7. At no stage of grinding should water be used. It’s a wet sticky chutney with a unique sweet and slightly sour taste and the wonderful aromatic flavour of the special Irani hing

8. Serve this delicious NKGSB Style Sweet And Sour Raw Mango Chutney as an accompaniment to a meal of Daali Toay and hot steamed rice.

Note: An absolutely flavoursome chutney which can be substituted for vegetables to be had with chapatis or phulkas or can be relished for lunch and dinner with some Varan or Daali Toay and hot steamed rice and some crispy Phodi as an accompaniment.

If you like chutneys, do try another chutney from the NKGSB cuisine, the NKGSB Style Lasun Chutney.