Beetroot Parathas

Ingredients:

2 cups wheat flour
Water for kneading the dough
Salt to taste
2 tbsp. ghee
Add two tbsp. ghee to wheat flour. Mix well, add enough water to knead to a soft dough.

For the stuffing:
2 cups beetroot, grated fine
4 medium sized onions
4 green chillies
2.5 cm. ginger
4 flakes garlic
1 tsp. garam masala powder
Salt to taste
3 tbsp. ghee

Method

Grind all the Ingredients, except garam masala powder, to a paste.
Heat ghee in a vessel and fry the beetroot paste on a low flame.
Cook covered, till the mixture is almost dry.
Remove from heat.
Divide the paratha dough into small balls.
Roll out each ball into a small puri, put a little beetroot filling in the centre and seal the edges.
Roll out into parathas.
Heat tawa, add some ghee and fry the parathas till light brown.

Beetroot Halwa

Ingredients:

1 kg beetroot
1 1/2 litre milk
400-500 gm sugar
Elaichi powder (cardomon)
saffron few flakes
1 tbsp ghee


Method:

Peel and grate beetroot
Put milk and dudhi in a heavy saucepan.
Boil till thick, stirring occassionally. Once it starts thickening, stir continuously.
Add sugar and cook further till thickens.
Add ghee, elaichi, saffron and colour.
Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
Serve hot, decorated with a chopped almond or pista.

Basoondi

Ingredients
Milk 2 ltrs.
Sugar 200 gms.
Charoli seeds 25 gms.
Green cardamom powder ½ tsp.

Method
Heat milk in a thick bottomed pan. Bring it to a boil. Simmer and reduce it to get a thick consistency.
Stir continuously to avoid milk sticking to thebottom of the pan.
Add charoli seeds and sugar.
Cook on a slow fire for 10 minutes.
Add green cardamom powder .
Pour into a serving dish and serve cold

Baked Bread Rolls

Ingredients
6 slices soft bread fresh
1 tbsp. butter softened
2 flakes garlic crushed
1/2 tsp. crushed red chilli
salt to taste
1 tbsp. grated cheese

Method
1.Roll the bread flat with the help of a rolling pin.
2.Mix the salt, chilli, garlic in the butter.
3.Apply on all slices generously.
4.Roll one slice tightly from end to end.
5.Brush all over with a bit of butter.
6.Coat the roll with grated cheese by rolling in it.
7.Repeat for all slices. Cover rolls with a moist cloth.
8.Place in the refrigerator for 30 minutes.
9.Bake in a hot oven for 10-15 minutes or till golden brown and crisp.
10.Serve hot with ketchup.

Note: If you have trouble keep the rolls in place when raw, secure them with toothpicks before placing in the fridge.
Remove toothpicks before baking.

Making time: 10 minutes (excluding chilling and baking time)
Makes: 6 rolls

Baigan Fry

Ingredients
1 Large Baigan (Eggplant)
2 tbsp Besan (Gram flour)
3 tbsp red chilli powder
pinch of turmeric powder
salt to taste
1/4 cup Peanut oil

Method
1.Cut the baigan into thin round slices.
2.Mix chilli powder, turmeric powder and salt thoroughly.
3.Heat the frying pan with the peanut oil.
4.Take one slice of baigan at a time apply the mixture to both the sides and fry it.
5.Serve it hot with chapatis.