Sunday, February 8, 2009

Beetroot Chapathi with a savour Rajma Masala




From a long time my husband was longing & longing for Rajma Masala & i couldn't do it by one or the other reason. Then finally last week I was firm about preparing this & decided to do rajma masala. But what combines with Rajma masala was my Q? Rice...... No we have it daily, Chapathi.... not the same taste so thought about a change in the chapathi. I had beetroot slices lying in my fridge so dint want to waste them. I ground these slices and added to the chapathi dough. Here it becomes beetroot chapathi. Though I don't know to roll Chapati's tound i try and try and m sure i'll succeed one fine day. Ingredients : 3 cups :Fine wholemeal flour or roti flour 1 1/2 teaspoon : Salt or to taste 1 tablespoon :Ghee or oil, optional 1 cup :Lukewarm water
6 slices :beetroots
Method : Put flour in mixing bowl, reserving about half cup for rolling chapatis. Mix salt through the flour in the bowl, then rub in ghee or oil, if used. Add water all at once and mix to a firm but not stiff dough. Knead dough for at least 10 minutes (the more it is kneaded, the lighter the bread will be). Form dough into a ball, cover with clear plastic wrap and stand for 1 hour or longer (if left overnight, the chapatis will be very light and tender). Shape dough into balls about the size of a large walnut. Roll out each one on a lightly floured board (using reserved flour) to a circular shape as thin as a French crepe. After rolling out chapatis, heat a griddle plate or heavy-based frying pan until very hot, and cook the chapatis, starting with those that were rolled first. Put chapati on griddle and leave for about 1 minute. Turn and cook other side a further minute, pressing lightly around the edges of chapathis.
Once done serve hot with any dish of ur choice.
My choice here was Rajma masala
Here is what we need for rajma masala :
Ingredients:
Rajma - 2 cups (Soaked overnight), Onion - 1 cup Chopped, Oil - As required, Salt - To Taste, Chilli Powder - 2 tsp, butter -1tbsp
To GRIND:
Tomato - 1 medium sized, Ginger - 1/2 inch piece, Jeera - 1/2 tsp, Green chilly - 1, Boiled Rajma - 3 tbsp, Garlic cloves- 3
METHOD :
Add the soaked rajma with water in pressure cooker, and pressure cook for 4 whistles. In a kadai, take some oil. When Hot fry the onion till transparent, Add the ground paste and fry for a minute.Keep in high for a few minutes add chilli powder, salt and boiled rajma, boil it for 10 minutes then switch off.Garnish with coriander, butter and serve.
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