Beetroot is not one of my favorite vegetables….well actually, I tend not to like vegetables that are healthy for the human body 😉 but I am conscientiously trying to prepare more dishes with nutritious veggies. More about beetroot here.
(Recipe Serves 2)
Beetroots – 2 (Diced into 1 inch pcs)
Onion (medium sized) – 1 (finely chopped)
Garlic Cloves – 2 (finely chopped)
Red Chili Powder – 1 tsp
Salt – According to Taste
Turmeric Powder – A Pinch
Oil – 2 Tbsp
For Tempering (Talimpu):
Mustard Seeds – 1 Tsp
Cumin Seeds – 1 Tsp
Urid Dal – 1 Tsp
Chana Dal – 1Tsp
Curry Leaves – 5
Add oil to a pan and let it heat. Then add mustard seeds and once they start spluttering add cumin seeds, urid dal & chana dal.
Once they turn golden brown in colour and curry leaves and the finely chopped garlic cloves
Fry them a little bit and then add finely chopped onion
Fry them till they turn golden brown in colour and then add the beetroot pieces
Fry the beetroot until the pieces are crispy
Turn off the flame and serve with rice or chapthis
OK…I came up with my own name for this. I tried looking for this recipe on the blogging world but without any luck. I absolutely love these biscuits and the first time I had them was a S’s G’Mom’s place. My common sense prevailed and I decided to take the recipe from her.
So here’s the recipe:
Whole Grain Wheat Flour – 1 Mug (A Coffee Mug)
Dessicated Coconut – 1 Mug
Sugar – 3/4 Mug
Ghee/Unsalted Butter – 1/2 Mug
Oil for Deep Frying
Milk – For mixing ingredients together. Add as appropriate. If you have a food processor, add milk very carefully; tiny amount should do.
Add Wheat Flour, Dessicated Coconut, Sugar and Ghee to a bowl and mix well.
Once butter melts completely, knead the flour by adding milk.
Once it gets to chapathi flour consistency, roll it out. Since sugar caramelises during the process, when you roll out the flour, it will not come out as regular chapathi flour does but it doesn’t matter.
Now, cut the rolled out flour into any shape and fry them till they turn light brown (I use a pizza cutter and prefer rectangular shaped biscuits. It usually depends on the size of your kadai). Do not leave them for long as they tend to fry very quickly.
Store them away. They will last fora few months.
Since the cut flour pieces tend to fry very quickly, it is advisable to completely cut the rolled out flour into desirable shapes and then concentrate on frying them. It’s much easier this way….personal experience 🙂