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

Coconut chutney with Tamarind and Beetroot Fry

Today I am in a mood for totally vegetarian meal or may be I can safely say South Indian Vegetarian meal. I know the coconut chutney is from Andhra and the Beetroot fry may be only from Karnataka as my mom never made it and I was first introduced to this stirfry by one of my close Kannadiga friends's. Supposedly it is a very good postpartum recipe. It is super delicious and super super simple to make and takes less than 10 minutes if you use canned pre-cut beetroot. So here you go

Beetroot Fry (Simple beetroot stirfry)

Beetroot Poopu

Ingredients:

1. 1 can beetroot cut into shoestrings ,drained
2. 1/2 tablespoon oil
3. 1/2 teaspoon each of cumin, mustard seeds, salt
4. 2 dried red chillies
5. few curry leaves

In a pan heat the oil and fry the cumin and mustard seeds along with dried red chillies and curry leaves and fry till they splutter. Add the drained beetroot pieces, cover and cook on medium high for 7-8 minutes. Garnish with cilantro and serve with hot fluffy rice or roti

Coconut Chutney with Tamarind (Spicy Coconut dip)

Andhra Coconut Chutney

Ingredients:

1. 2 cups fresh coconut pieces
2. 1-11/2 cup juice from a small lemon sized tamarind
3. 1 jalapeno or Serrano chilli chopped
4. 1 teaspoon cumin divided
5. 1/2 teaspoon each of urad dal, chana dal (soaked in water for 10 minutes), mustard seeds, asafoetida, salt
6. 1/2 tablespoon oil
7. 1-2 dried red chillies broken
8. few curry leaves
9. 1 garlic pod chopped

In a food processor grind together coconut, 1/2 teaspoon cumin, green chilly and salt with tamarind water into almost a smooth paste. In a pan heat the oil and fry all the remaining things (for tempering) until they start to splutter. Add asafoetida at the end and fry for one more minute. Add this to the top of the coconut chutney. Enjoy with hot fluffy rice or idli or carrot idli or  dosa or Ravva Dosa or Gaarelu