Masala Papad

Ingredients

2 Deep fried papad
2 tbsp finely chopped onions
2 tbsp finely chopped tomatoes
1 tbsp finely chopped coriander leaves
A pinch red chillie powder
A pinch jeera powder
A pinch chaat masala powder
A pinch salt

Method

place a deep fried papad on a serving plate.
Sprinkle some onions, tomatoes, chilli powder,
jeera powder, chaat masala powder,coriander leaves
and salt evenly over it.

Repeat other papad also in the same way.
Serve immediately.

Sweet corn soup / sweet corn soup recipe

Ingredients

1/2 cup sweet corn
2 tbsp chopped carrot
1 tbsp chopped beans
1/2 cup milk (boiled)
1 cup water
1 tsp butter
1/4 tsp garlic powder
1/4  tsp onion powder
1 tsp corn flour ( with 2 tbsp water mixed )
1/8 tsp white pepper powder
Salt to taste

Method

Heat butter in a pan, add sweet corn, carrot, beans and saute for a minute.

Add garlic powder, onion powder, salt and saute.

Add water cover and cook for 3 to 4 minutes.

Add corn flour mix well, add milk and bring to a boil.

Switch off the flame, add white pepper powder mix well and serve hot.

Yellow pumpkin soup

Ingredients

1 cup yellow pumpkin
2 tbsp carrot
2 tbsp spring onion
1 cup milk (boiled)
1 cup water
1 tsp butter
1 tsp chopped garlic
1 bay leaf
1/8 tsp white pepper powder
Salt to taste

Method

Heat butter in a cooker, add garlic,  bay leaf and spring onion and saute for a minute.

Add other vegetables, salt and saute for a minute.

Add water and cook for 2 whistles.

After opening cooker, mash some yellow pumpkin for thickness.

Now add milk and allow to boil and switch off the flame.

Add pepper powder mix well and garnish with spring onions.

Masala butter milk

Beetroot paratha/ how to make beetroot paratha / beetroot recipe / paratha varieties

Ingredients

1 cup peeled and grated beetroot
2  cups wheat flour
2 tbsp green peas (optional)
1 green chillie
1 tbsp chopped parsley / coriander leaves
1 tsp oil for dough
1/4 tsp ajwain / jeera
1/4 tsp masala powder
Ghee or oil as needed
Salt to taste

Method

Blend grated beetroot with little water.
Blend green peas and chillie to coarse paste.

In a wide bowl add beetroot puree, green peas, ajwain, parsley, masala powder and salt mix well.

Add wheat flour to the above make smooth and non stick dough by adding water and a tsp of oil, cover and let it rest for 20 minutes.

Divide the into equal portions, make a round balls

and flatten  it as thin or thick you want.

Heat a pan, place the above paratha cook it apply ghee, flip it other side, apply ghee and cook well  both sides.

Serve these healthy beetroot paratha with curd / any pickle.