Beetroot Roti with Paneer Mushroom Masala

This is one of those fancy looking colored Rotis' made especially for the kids. Whenever I make a roti my kids like it and eat it even if it is only for the novelty's sake.

This roti made with ground beetroot is pink/light red in color and tastes delicious. I made musroom with paneer to serve this roti with

Red Roti (Indian bread with Beetroot)

Pink Roti

Beetroot Roti

Ingredients:

1. 1/2 can beet root drained
2. 2 cups whole wheat flour + more for making the roti
3. 1/2 teaspoon salt
4. 1 teaspoon oil
5.  Butter for frying the roti

Grind the drained beetroot into a smooth paste and mix it with the whole wheat flour and salt. Don't add too much water as the beet roots have enough water in it. Apply a teaspoon of oil to your palm and roll the dough so that oil is applied all over it. Cover and let rest for 20 minutes.

Sprinkle some dough on a clean surface. Divide the dough into 6 parts and roll it slowly into roti sprinkling with more flour if needed. Heat a griddle and fry the roti with butter and fry till dark spots appear on the roti. Enjoy healthy pink roti

Mushroom Paneer Masala (Mushroom in Cottage Cheese gravy)

Paneer Mushroom masala

Ingredients:

1. 1 8 oz box of mushroom cleaned and sliced
2. 1 cup crumbled paneer
3. 1 medium  onion chopped
4. 1 large tomato chopped fine
5. 1/2 teaspoon ginger-garlic paste
6. 1 tablespoon oil
7. 1/2-3/4 teaspoon salt
8. 1/2 teaspoon each of turmeric, coriander powder, chilly powder
9. coriander for garnishing

In a pan heat the oil and fry the onions till tender. Add ginger garlic paste and fry for a minute. Add tomatoes and all the powders (hold the salt) and stir to combine. Cover and cook for 5 minutes. Add mushroom and stir and fry for 5 minutes. Add paneer and stir to combine and cook for 2 minutes. Add salt and coriander and mix well. Serve with your favorite roti

And here are some more Mushroom Recipes