Beetroot Thalipeeth

Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium. It lowers Blood Pressure, increases stamina and acts as a detoxifying agent. It has many many more health benefits.

In spite of these ample benefits, it is not a favourite in my house. Yesterday I reluctantly prepared this beetroot thalipeeth with leftover beetroot sabji (prepared with beetroot and yellow moong dal) , and it became a big hit in my house. My hubby and my daughter both loved it. I served it with a dollop of butter and Celery Chutney (recipe coming soon).

If your family also is not a beetroot fan, you can definitely give this a try. If you have leftover beetroot sabji, go for it. If not, no worries. You can add grated boiled beetroot and boiled dal (Optional). The taste should be the same.

Ingredients:
Beetroot - 1
Yellow moong dal - half cup (Optional)
Wheat flour - 2 cups
Salt
Ajwain\ carom seeds - half tsp
Onions - 1
Green chillies - 2
Water
Oil

Procedure:
1. Boil the beetroot and the moong dal separately in a pressure cooker
2. Grate the beetroot and keep aside.
3. In a bowl, add the grated coconut, boiled dal, wheat flour, carom seeds, salt , onions and green chillies and mix well. Add sufficient amount of water to prepare the dough. The dough should not be like the one we prepare for making chapati. It should be more sticky.
4. Prepare big balls. Take a pan, pour some oil, take one ball and pat it on the tava till the dough is evenly spread and is thin layered.
5. Make small holes in various parts of the thalipeeth and drizzle some oil. Also drizzle oil from the sides.
6. Once done, flip it over to the other side.

The delicious and healthy Beetroot thalipeeth is ready.
Serve it with a dollop of butter along with some curd or chutney.

Murmura Chiwda\ Spicy Puffed Rice\ Bhadang

Murmura Chiwda is a spiced version of puffed rice and serves as snacks item. Murmura stands for puffed rice and Chiwda  is like a savoury item.

In winter, especially when it rains, its nice to enjoy some chiwda with a cup of hot chai or tea. I had one whole packet of murmura lying with me for more than a month. So prepared this murmura chiwda to enjoy as a snack with our evening tea.

Apart from the fact that it needs more oil, it is quite a healthy option for snacks esp in winters. It is loaded with energy in the form of peanuts, grams, nuts , etc. And the best part is that it is just so Yummm...

It is so easy to prepare that you dont have to wait for Diwali to enjoy this savoury. Prepare in bulk and stack it in a air tight container and just enjoy it with your chai for a month.

Ingredients;
Murmura\ Puffed rice - 3 cups
Peanuts - half cup
Chana\ Grams - half cup
Karipatta\ Curry leaves - around 15
Chilli powder - half tsp
Turmeric powder - half tsp
Hing - half tsp
Mustard seeds - half tsp
Jeera seeds - half tsp
Saunf - half tsp
Salt - as needed
Sugar - half tsp
Green chillies - 2
Sunflower oil - 3 tbsp

Procedure:
1. Dry roast the puffed rice till it is crispy and keep aside.
2. Next dry roast the peanuts
3. Add 3 tbsp oil to the kadhai. Add the mustard seeds.
4. Once it starts splutering, add the jeera and then the saunf.
5. Next add hing, kariptta leaves, roasted peanuts and slit green chillies.
6. Add the chilli powder and the turmeric powder.
7. Next add the roasted puffed rice and chana and mix well.
8. Finally add the salt and sugar as per your taste.

Once it cools down, store it in a airtight container.

The Delicious Murmura Chiwda is ready.

Notes:
1. Add roasted cashewnuts and\or dry coconut pieces for a variation of taste.

Easy Pancake (using Self Raising Flour)

This is a very basic version of pancakes for beginners. The self raising flour makes our job really easy.

Serve the pancakes with some chocolate syrup and some fruits. That serves as a quick n delicious breakfast. I love them especially on weekends :)

Ingredients:
Self Raising Flour - 1 cup
Caster Sugar - 1 tbsp
Eggs - 1
Milk - 3/4 cup
Butter - 50gm (melted)
Vanilla Essence - 1 tsp (Optional)
Salt - a pinch

Procedure:
1. Beat the egg well.
2. Mix the butter with the caster sugar in a separate bowl.
3. Add the self raising flour to the beaten egg and mix it.
4. Next add in the caster sugar - butter mix.
5. Add in the milk little by little.
6. Finally add the salt and the vanilla essence.
7. Mix it well. Pancake mix is ready.
8. Take a hot tava and grease it with little butter. Pour one cup of pancake mix and spread it gently.
9. Once it turns golden brown, flip it on other side.

The delicious pancake is ready.
Serve it with chocolate or maple syrup.

Notes:
1. You can replace the caster sugar with normal sugar.

Masale Bhaat\ Spiced Rice

When am running out of veggies in my pantry, masale bhaat comes to my rescue. As the name says, it is spiced rice. Add in all the spices and cook the basmati rice with all these spices. Yum Yum Yum :)

I usually prepare it in my steel pressure cooker. If you don't have one, you can prepare it in a any other container or vok too. Just adjust the amount of water added. I like cooking it in the pressure cooker, as it is fast and easy :)

Serve it with Raita, pickle and papad.
I served it with Brocolli salad just to add some veggies for my dinner.

Ingredients:
Basmati Rice - 1 cup
1 Onion - finely chopped
4 cloves
2 small pieces of Cinnamon
2 Star Anise (whole)
Garam Masala - 1 teaspoon
Oil - 2 tablespoons

Procedure:
1. Wash the basmati rice and keep it for about half an hour.
2. Take a pressure cooker, add the oil and then add the whole spices like cloves, cinnamon and star anise.
3. Next add the chopped onions and fry till golden brown. Also add a pinch of salt.
4. Add the garam masala and mix well.
5. Add the washed rice and mix.
6. Finally add 2 cups hot water and sufficient salt.
7. Take 3 whistles.

The delicious Masale Bhaat is ready.
Serve it with Raita, pickle, papad and some salad.

Notes:
1. You can also add some veggies like carrots, beans to prepare vegetable masale bhaat.