Beetroot Pinwheel Paratha#BreadBakers

These are super soft to eat. Had guest for lunch so made these parathas, they were surprised that this was made of whole wheat flour , were so soft and delicious to eat.
Ingredients
For the Beetroot Dough
2 Cups Whole Wheat Flour
1 Cup Boiled & Puree Beetroot
1 Tablespoon Desi Ghee
¼ Teaspoon Chilly powder
½ Teaspoon Sea Salt or to taste
Water as required to knead the dough
¼ Teaspoon Each Coarsely Ground Ajwain & Cumin seeds
For The White Dough
2 Cups Whole Wheat Flour
½ Teaspoon Sea Salt or to taste
1 Tablespoon Desi Ghee
Water as required to knead the dough
¼ Teaspoon Each Roasted & Coarsely Ajwain & Cumin seeds

Method
For the Beetroot Dough

In a bowl add all the dry ingredients and mix well then add the ghee and mix it till incorporated. Add the beetroot and mix well, then add water a little at a time and knead to soft smooth dough. Place this into a container and keep aside.

For The White Dough 

  

In a bowl add all the dry ingredients and mix well then add the ghee and mix it till incorporated. Add water a little at a time and knead to soft smooth dough. Place this into a container and keep aside.
Let both the dough rest for at least 30 minutes. Divide each dough into 3 equals part. Roll them into balls.

Take one beetroot ball dough and roll it into medium thick circle. Take another ball of white dough and roll it into a medium thick circle.

Place both the dough above each other. Lightly wet the surface

Roll it into tight roll/cylindrical shape 

The roll is ready.

Cut into small circles 2" equal parts.

Press each part of the dough separately.

Roll this into medium thick parathas and cook on a heated girdle/tawa. 

When one side is cooked flip then cook the other side till brown dots appear. Apply desi ghee on both sides.

Serve with raita /dal or any sabzi.
Labels: Parathas, Beetroot, Flatbread, Bread Bakers, Pinwheel,100% Whole Wheat, Healthy

Happy New Year! We are starting this year’s events with a colorful beginning. Our theme for this month is “Naturally Colored Breads” and Radha of Magical Ingredients is our host. 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

• Beet Bread from A Day in the Life on the Farm
• Beetroot Pinwheel Paratha from Sneha's Recipe
• Callaloo Bread from Passion Kneaded
• Cranberry Cherry Raisin Bread from Palatable Pastime
• Matcha and Strawberry Cream Melonpan from Magical Ingredients
• Natural Rainbow Challah from Food Lust People Love
• Panini al Pomodoro from Karen's Kitchen Stories
• Purple Sweet Potato Pepita Swirl Bread from A Messy Kitchen
• Spinach Monterey Jack Sourdough Bread from Zesty South Indian Kitchen
• Turmeric Milk Bread from Ambrosia
• Turmeric Sourdough from A Messy Kitchen

Tofu Tikka Tacos#SundayFunday

When you are in in the mood for a fun dinner, then these vegetarian & meatless tacos will please even the most adamant carnivores. One of the best things about taco that I love is, you, can be creative, so mix and match what’s ever veggies you have in your kitchen to make tacos. I have used these parathas to make these easy and fun tacos. I have given a twist to making these traditional tacos.
Serves  3 
Ingredients
250 Grams Tofu - cut into cubes
For Veggie Marination
1 Bell pepper - cut into cubes
1 Big onion peeled cut into cubes
1 Big Tomato - de seeded and cut into cubes
1 Tablespoons Mustard Oil
¼ Teaspoon Coarsely Ground Black Pepper
¼ Teaspoon Sea Salt
1 Teaspoon Lemon Juice
For Tofu Marination   
4 Tablespoons Hung Curd
½ Teaspoon Heaped Red Chili Powder
1 Tablespoon Homemade Tandoori Masala Powder
½ Teaspoon Turmeric Powder
1 Teaspoon Ginger Garlic paste
2 Tablespoons Mustard Oil
1 Tablespoon Besan/Gram Flour
½ Teaspoon Sea Salt
½ Teaspoon Pink Himalayan Salt
¼ Teaspoon Kasuri Methi - rub in your palms
¼ Teaspoon Ajwain - rub in your palms
¼ Teaspoon Coarsely Ground Black Pepper
1 Tablespoon Lemon Jucie
To Assemble The Tacos
Shredded Cabbage
Onion - sliced
Shredded Radish - optional
Used radish because I love the sharpness that it reddeners to the wraps
Chipotle Mayonnaise
Cheese
Bamboo Skewers as required
Flaky Parathas - for the tacos
Method
Soak the bamboo skewers in water for at least an hour or else they will burn while grilling.

For Veggie Marination

In a bowl, mix in all the ingredients mentioned and keep aside.

For Tofu Marination

Cut the tofu into cubes and keep aside.

In a big bowl, Mix in all the ingredients mentioned in marination well. 

Then add the tofu and mix well. Keep it aside for 15 to 20 minutes so that spices marry well the tofu.

Skewers one onion, one capsicum, one tomato then tofu like wise continue to thread them 2 -3 pieces of tofu in a skewer or according to the length of the skewers. I have used small skewers.  

Then grill them in a non stick grill pan.

To Assemble The Tacos

Slater the parathas with chipotle sauce generously then top it with cheese, 

then the tofu and some veggies

Fold the parathas and 

make the remaining the same way. Grill in a preheated oven at 200°C for 8 - 10 minutes 

or in a non stick pan will a little butter. 

To make them stand, after it's  golden on both sides , take a thong and hold the taco straight till the bottom is golden and stand flat.  

They are all ready to be devoured.

Serve & Enjoy!!  
Labels: Homemade, Parathas, Tofu, Tacos, Sunday Funday, Mexican, Street food

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event for the month of October 2021, is Wendy of A Day in the Life on the Farm and the theme is "Tacos".
Here are some of the Taco Recipes made by us. 

Karen’s Kitchen Stories: Ancho Chili Chicken Tacos
Amy’s Cooking Adventures: Breakfast Tacos
Making Miracles: Honey BBQ Chicken Tacos
Palatable Pastime: Shredded Chipotle Chicken Tacos
A Day in the Life on the Farm: Slow Cooker Shredded Beef Grilled Tacos
Food Lust People Love: Southwestern Chicken Tacos
Culinary Adventures with Camilla: Spiced Smashed Potato Tacos with Homemade Purple Corn Tortillas
Sneha’s Recipe: Tofu Tikka Tacos 

Chatpata Leftover Rice Paratha#SundayFunday

Leftover food  is  a regular affair in every household. Of all those leftover food, rice is one of the most common leftover food. So what do you do with that leftover rice?  Yes!! you can reheat the leftover rice  which can easily be consumed in the next meal as it is.  

But, transforming the same leftover  food   into something interesting and delicious, by adding some basic ingredients  that can be enjoyed/relished by all and is different.  So here I have combined the leftover rice with whole wheat flour, spices and made a chatpata and delicious paratha out of it for a wholesome breakfast or main course meal.  

Ingredients 
2 Cups Leftover Boiled Rice 

1½ Cups Whole Wheat Flour 
½ Teaspoon Red Chilly Powder 
¼ Teaspoon Turmeric Powder 
1 Teaspoon Coriander Powder 
½ Teaspoon Cumin Powder  
½ Teaspoon Salt 
½ Teaspoon Chat Masala 
1 Tablespoon Coriander Leaves

For Frying 
Oil + ghee - as required

Method

Reheat the rice in the microwave by sprinkling some water over it for 2 minutes on high power.
In a large bowl take the leftover rice , wheat flour and mash it it well as you are combining both. Now add in rest of the ingredients and knead a soft dough add just little water for kneading to make a soft dough. Cover the dough with damp cloth and rest it for 10-15 minutes.

Make small balls out of the dough. Dust the work surface with flour and roll them gently using rolling pin to make round paratha. Keep the aside, covered with a damp cloth.
Heat a tawa/griddle on medium low flame, when hot place the paratha and let is cook for 2 minutes. Flip it the paratha and increase the flame to medium high and spread ghee or oil and on top and the sides, when one side is cooked again flip and cook until the paratha turns golden brown when it gets cooked. See that both the sides are cooked well.

It's soft and moist, serve hot with pickle and yogurt.  Do try this recipe with the leftover rice you have in the refrigerator and Enjoy!

Labels : Leftover series, Cooked Rice, Sunday Funday, Breads, Flatbread, Breakfast, Main Course, Parathas

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event Stacy of https://www.foodlustpeoplelove.com 

Sunday Funday: Holiday Leftovers Transformed! 

• Chatpata Leftover Rice Paratha from Sneha's Recipe
• Savory Bread Pudding from Culinary Adventures with Camilla
• Thai-style Turkey Glass Noodle Salad from Food Lust People Love
• Turkey and Stuffing Quiche from Palatable Pastime
• Turkey Cranberry Sliders from Making Miracles
• Turkey Tamale Skillet from A Day in the Life on the Farm

Carrot Paneer Parathas#BreadBakers

It's time for posting this month's Bread Bakers event for which the theme is "Breakfast Breads". Our Host is Felice Geoghegan, thank you dear for hosting this event.

Carrot Paneer Paratha is a soft and delicious flatbread served as a breakfast, filling and healthy. Have two to three of these and it keep's you going, full of energy, till past lunch time.

Ingredients
2 Cups  Heaped  Whole Wheat flour

2 Long Red  Carrots -  grated
150 Grams Paneer  - grated
1 Small Onion - chopperized
2  Green chillies - chopperized
2 Tablespoons Coriander leaves - chopperized 

1 Teaspoon Cumin powder

1 Teaspoon Amchur powder or to taste

1 Teaspoon Red Chilly powder or to taste

1 Tablespoon Heaped Ghee

Salt to taste
Water to knead
Method

Grate the carrots  and paneer, keep aside.

In a large bowl or plate (what we call thaal, paraat ) add the  wheat flour, grated carrot and paneer and rest of the ingredients mix well.  

Then add water 1/4 cup at a time and knead  into a soft pliable dough. Keep aside covered for 10 minutes.  

Then divide into equal balls

Dust the work surface with dry flour and flatten a ball of dough

roll it into  a circle / thick parathas.

Heat the tawa / skillet and roast the paratha till brown spots appear on the bottom side.

flip and roast till brown spots appear.

Drizzle oil on top and cook till golden brown.

In the same way roast / bake all the parathas

Serve hot 

Enjoy with curds or kethup.

My Notes

I prefer to use red carrots for flatbreads / parathas since they are soft and juicy.  

If you do not get these, the orange ones / Ooty carrotstoo are fine.  

Taste for salt and spices while kneading the dough. Adjust them according to your taste.

Labels : Flatbread, Breads, Bread Bakers, Parathas, Carrots, Paneer, Breakfast, Healthy,Whole Wheat Flour

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient. Our theme this month is Breakfast Breads. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove at gmail.com.


Blueberry Buttermilk Scones by Mayuri’s Jikoni
Breakfast Monkey Bread by Cindy's Recipes and Writings
Butter Enriched Milk Bread by Ambrosia
Carrot Paneer Parathas by Sneha's Recipe
Easy Sourdough Popovers by Cook's Hideout
Jalapeño and Cheddar Bagels by Karen's Kitchen Stories
Low Carb Cinnamon Raisin Biscuits by Palatable Pastime
Multigrain Aloo Methi Paratha by Sizzling Tastebuds
Paczki with Lemon Cream Filling by All That’s Left Are The Crumbs
Ponco - Bacon-fried Batter by Food Lust People Love
Spice Island Breakfast Muffins by A Day in the Life on the Farm
Vegetable and Tofu Steamed Bao by Herbivore Cucina
Yogurt Honey Wholemeal Loaf by Cook with Renu