HAPPY 10TH BIRTHDAY, MALPATS KITCHEN! !!!!!!!!! how to make Beet - Aloo stuffed parathas, on this special day!

 
Malpatskitchen is celebrating her 10th BIRTHDAY!!!!! And posting a very special nutritious, colorful but rare recipe.....BEET ALOO PARATHAS!!!!!! And    all  my viewers, supporters, and ,  malpatskitchen followers.....I convey my heartfelt thanks to you all. 

This happens to be my 691 st post!!!

Proud to share with you all, my blog, in all these 10 years, has been fortunate to have around  34,00,000 views, inspite of its low profile and also  being inactive on all social medias!!!

I am so satisfied, contented...what all I know, what all I have learnt, have been documented for my close  family and friends!!!!

Lord Krishna in Bhagavad Gita says 

"You have the right to work

But never to the fruit of the work;

You should never engage in action for the sake of reward

Nor should you long for inaction"

Lord Krishna also says

"Always try to improve yourself and not prove!!!"

and seriously, that's what I have been trying to do!!!!

Even though Kannadasan says 

சொல்லில் வருவது பாதி 

நெஞ்சில் தூங்கிக் கிடப்பது மீதி.....

I have almost  poured out and emptied my brain.......my heart......the remaining will also be duly poured out!!!!

Beet - Aloo parathas, served with Green moong dhal and Mango Shrikhand

Why I chose this recipe???

Magical Crimson Colored Beet

Antioxidants several

Low in High Fiber

Phytonutrients are in plenty

Anemia and Iron deficiency dread to come ne

Treats Blood Sugar

Skin health assured

K Vitamin present  for blood clotting and bone health

Increases Oxygen uptake

Treats bad cholesterol

Cardio vascular diseases & Cancer kept at bay

High levels of Folate

Ensures 'B' Vitamins which prevent dementia & memory loss

Nitrates are in high

And the Humble Potatoes.....are in no way less!!!

A nutritional Power House, contain Magnesium, Niacin, Folate and Phosphorous;

Good source of potassium, has a fiber which is good for the health of heart;

When cooked and cooled, contain resistant starch, controlling blood sugar;

Good source of Vitamin C, good for brain health;

Its a wrong notion that potatoes make you fat.

Ingredients

For the dough

Whole wheat flour - 1 1/4 cups

Beetroot - 1, pressure cooked, ground

1 green chilli and ginger ground

Jeera - 1 tsp

Salt to taste

Gingely oil - 3 tsps

For the filling

4 medium sized potatoes pressure cooked, mashed

Salt to taste

Chilli powder - 1/4 tsp

Jeera powder - 1/4 tsp

Dhania powder - 1/4 tsp

1 green chilli, finely chopped

Coriander leaves. chopped

Recipe cuisine: North Indian; Category: Lunch/dinner

Prep time: 20 mts; Cooking time: 1/2 an hour

Yields 8 parathas

One beetroot pressure cooked and let to cool

Measured flour taken, salt, jeera and ground ginger green chilli paste added

Ground beetroot with the water and oil added

and all kneaded to a soft dough, some oil smeared on top, and allowed to rest for a couple of hours

Mashed aloo taken, chilli powder, jeera and dhania powders, finely chopped green chilli, salt to taste added

chopped coriander leaves too added

Mixed well

The beet dough and  the aloo filling mshaped into small balls and kept ready

A beet ball taken, flattened slightly, aloo filling kept, closed, then flattened again, dry roasted on tawa on both sides, then little bit ghee sprinkled, and cooked well.

Neatly kept on a plate

Served with Green moong dhal and Mango Shrikhand,. On this 10th Birhtday of malpatskitchen, 

A VISUAL TREAT FOR YOU ALL!!!!

This post first appeared in www.malpatskitchen.com

 

MODI JI'S FAVORITE PARATHA, How to make parathas with Drumstick pulp and leaves

 I happened to read in Times of India , where Modi ji himself has said, his mom used to make this paratha twice a week and now he makes it himself.

This paratha basically has Drumstick pulp and leaves with some spices added. 

Drumsticks' health benefits are too many.....

They contain Vitamin A, B, and C Complex vitamins, furthermore, drumsticks are a good source of Calcium, Phosphorous and Iron, and hence prevent anaemia.

The anti oxidants present in Drumsticks are, Beta Carotene, Vitamin C, and  Quercetin, an antioxidant which helps to lower Blood pressure.

Controls blood sugar, reduces inflammation, reduces cholesterol, improves vision, helps during pregnancy and lactation, improves bone strength and acts as Aphrodisiac, reducing the stress levels in body..

And we must all remember, drumsticks are sold at very affordable, nominal prices!!!

Please go through my drumstick soup , drumstick rasam and moringa recipes

Ingredients

Drumsticks - 5 - 6

Moringa leaves - a handful

Whole wheat flour - 1 heaped cup

Turmeric powder - a pinch

Hing - a pinch

Chilli powder - 1/4 tsp

Ajwain - 1/2 tsp

Salt to taste

Gingely oil to add and smear

Ghee to cook the parathas

Recipe cuisine : North/South; Category: Main dish

Prep time: 20 mts; Cooking time : 20 mts

Yields 8 parathas

Drumsticks cooked for 3 whistles, after adding turmeric and a pinch of salt

After cooling, take out the pulp, and if need be, coarsely pulse it in blender, also save the water cooked in, so that we can use it to knead the atta

Pulp and moringa leaves, washed well and drained, added

Ajwain, chilli powder, hing,  salt to taste added

2 tsps of gingely oil added

all kneaded into a smooth dough, some oil smeared on top, allowed to rest for a couple of hours

Balls made and kept 

First rolled to a round, some ghee smeared, then folded and rolled into a triangle paratha

first dry roasted on both sides

Then ghee added and cooked to a golden color

Kept on a plate

Served with Tirangi dhal and Mango Shrikhand...Wow!!!! What a sumptuous, simple meal it was!!!! 

This post first appeared in www.malpatskitchen.com

*Mainly to highlight the taste of drumsticks and leaves, other spices have been avoided.

PUDINA PANEER PARATHAS, how to make flavorful soft flat breads with mint and cottage cheese

 Pudina Paneer Parathas!!!!

Health, taste and nutrition...all packed into these!!!

MINT aids digestion, treats Asthma, treats common cold, Cures Head ache, a real breath-freshener, stimulates digestive enzymes, thus decreasing unwanted weight, takes care of skin and brain power, excellent remedy to treat nausea, rejuvenates mind by beating stress and depression.

COTTAGE CHEESE/PANEER  is rich in Protein, Potassium and calcium, a rich source of Omega 3, rich in dietary fiber, lowers risk of Type-2 diabetes, improves hemoglobin level, and is a must for vegetarians.

So, these two Wonders are incorporated in these super-soft and tasty rotis.

Please check my other Roti Varieties

These parathas can be served with any dhal of your choice. I have served with Tirangi dhal

Please check my other Dhal varieties and side dishes for rotis

Home made paneer

Ingredients

Wheat flour - 3/4 cup

Home made fresh paneer - 1/2 cup

Jeera - 1 tsp

Ghee - 1 tsp

Cooking/gingely oil - 1 tsp

Salt to taste

To grind

Mint leaves - 1 heaped cup, stems removed, cleaned and washed and drained

Green chillies - 2-3

Ginger - a small piece

Garlic - 2-3 pods

Enough oil + ghee to make parathas

Recipe cuisine: North Indian; Category: Breakfast/lunch/dinner

Prep time: 10 mts; Cooking time: 3-4 mts for each paratha

Yields 7 parathas

Mint, garlic, ginger and green chillies loaded into blender jar

and ground to a coarse paste

after taking out the ground paste, add little water to the jar, and keep to use for kneading the dough

Wheat flour, paneer, ground paste, jeera, salt to taste, ghee ...all these taken in a bowl

Using the water in the jar, ground to a soft dough, some oil applied finally and let aside for minimum an hour

Roll out parathas, not too thick..not too thin...first dry roast them on both sides, then drizzle a drop of ghee or oil or both mixed, cook well on both sides and take

This post first appeared in www.malpatskitchen.com

MINI BUTTER NAAN, how to make flat leavened bread easily at home

 Naans are flat leavened bread, made in Clay tandoor, and many restaurants make varieties of them.

This recipe is my old Cookery class recipe, slightly modified, and mixed with few ideas of Tarla Dalal also.

I found , these Naans were so easy to make, so soft, and unlike the restaurant made Naans, which become rubbery very soon, these stayed very soft and fluffy.

Also, I did not want to try putting it on  tava, then turning the tava to flames etc.....have seen several videos, where Naans become so black...simple steps I took, and the result was amazing!!! I think, making these easy and simple naans is going to be a regular feature in  malpatskitchen

Also, I wanted to make them small. And, wanted to experiment with a very small quantity, they were perfect!!!

Ingredients

Maida/All purpose flour - 1/2 cup

Instant dry yeast - 1/4 tsp

Sugar - 1/4 tsp

Lukewarm water - 21/2 tbsps

Curds - 1 tbsp

Melted ghee - 1/2 tbsp

Baking powder - 1/8 tsp

Salt to taste

Kalonji/nigella - 3/4 tsp for topping

Melted butter for brushing

Some flour for dusting

Recipe cuisine: North Indian; Category: Lunch/Dinner

Prep time: 2-3 hrs; Cooking time: 3-4 minutes for each Naan

Yields 3 mini Naans

Instant Yeast and Sugar taken in a cup

Lukewarm water added, and mixed. Water should never be hot, otherwise Yeast won't bloom and will die.

Cover with a lid, and leave it for 30-45 minutes

In the mean time, in a bowl, take All purpose flour, curds, melted ghee, salt to taste and baking powder

Frothy and bloomed Yeast after 45 minutes

Add the yeast to the flour. I did not have to add any extra water. Just grease your palm with some cooking oil......Incase you feel you need to add more water, you can add just a tsp of water or lukewarm milk.

and knead to a soft dough, smear some melted ghee on top,  cover with a wet cloth and leave for minimum an hour.

This is after 11/2 hours...see how dough has doubled in size!!! you can see many air pockets too.

Punch the dough, and again knead well.

Dough divided into 3 balls.

Make the ball slightly elongated, so that you will get longish Naans...and sprinkle some kalonji on top, and slightly press with your fingers

Dust some flour, and roll into an oval shaped Naan

3 Naans rolled and kept

Heat a non stick pan, keeping the flames on medium, place a Naan

Press softly with your fingers delicately, and dry roast both sides, like how we do for phulkas

The dough is so pliable and soft, you can see, how it is puffing up nicely

Then just like phulkas, cook over flames, flip, then cook the other side

Keep on a plate

Smear some melted butter on the Naan. 

Don't they look so good???

With Paneer butter masala, and peas pulav, isn't it an absolute North Indian feast???

Notes

*If you want to make garlic naans, after rolling out a bit, add very finely chopped garlic and finely chopped cilantro.

This post first appeared in www.malpatskitchen.com