Red veg pizza parantha

I am an avid reader and am really delighted to find another source where one can find numerous articles on any subject that one fancies….was going through the food blogs and in a very interesting ( nd hilarious might I add ) blog I found the author asking her readers which food was a big no-no in their childhood …well I found the question interesting coz this post is quite coincidentally based on one veggie which we detested in our childhood and that was beet root !!!!!

Both me and my husband still don’t like beet roots though, however I stocked them up lately coz I wanted to make a dessert that we like….but since that recipe takes time and so wasn’t happening I thought of utilising the red beet roots in another bongcomb way!! This way the beetroot becomes a tasty treat 🙂

Red veg pizza parantha

image

Step 1

For the pizza stuffing-

Ingredients

  1. One large beet root.
  2. Two medium sized potatoes.
  3. One medium size onion.
  4. Two green chillies.
  5. Peanuts 2 tbsp
  6. cumin seeds 2 tsp
  7. Coriander seeds 2 ts
  8. Cumin powder 1 tsp
  9. Coriander powder 1 1/2 tsp
  10. Chilly powder 1/2 tsp
  11. Oil  2 tbsp
  12. Ghee (clarified butter)
  13. Cheese slices

Procedure

  1. Boil the beet root and the potatoes in two separate vessels because beet root takes longer to cook than potatoes. Take care that the potatoes are not overcooked and mushy but what I call ” hard-boiled potatoes”.
  2. In the mean time roast the peanuts on a skillet and with the help of a rolling-pin break the peanuts into tiny pieces.
  3. Roast 1 tsp of cumin seeds and all the coriander seeds till they turn brown and give out their distinct roasted spice aroma. Again with a rolling-pin grind them into a coarse powder . Keep it aside for later use.
  4. Once the veggies are cooked use a grater to grate them.
  5. Finely chop the onions and the green chillies.
  6. Heat oil in a thick bottomed pan. Add the cumin seeds. Wait till they stop crackling
  7. Add the onions and the grin chillies. Fry till the onion gets translucent.
  8. Add cumin powder, coriander powder and chili powder  with 2 tbsp of water. Mix the spices well with the onion.
  9. Add the grated beet root and potatoes and mix them with the spices.
  10. Add salt to taste and fry while stirring continuously for five minutes in medium heat. Notice while stirring when the entire mixture stars to leave the pan as you stir the mixture is cooked and the stuffing for pizza parantha is ready

Instead of the beet root potatoes combination you can also use potatoes and chicken/ mutton keema( mince ) to prepare the non veg version. Grated paneer/cottage cheese or tofu and potatoes combination can be another stuffing for the veg version.

Step 2.

For the parantha (pizza) base;

  1. In 2 cups of whole wheat flour add 2 tbsps of refined all-purpose flour, 1 tbsp of oil and a pinch of salt. Mix all these well. Using appropriate amount of water knead the dough just like it is kneaded for parantha ie neither too soft nor too hard.
  2. Make two small balls of dough just enough to roll a smaller version of the regular size parantha. For each parantha pizza one has to roll two paranthas of almost same size at a time.

Step 3

For this step it is very important to be absolutely prepared with the above two steps,because once the cooking starts everything ie the freshly made paranthas, the stuffing, the ghee and the cheese slices are added very quickly. So having all these ingredients placed near you,would be immensely helpful….Now lets go back to step 3

  1. Before lighting the stove keep the tawa/skillet on it. Place one of the rolled paranthas on the tawa and then light the stove. This is because you dont want to bake the parantha before placing the beetroot filling.
  2. Place two tbsp of beetroot stuffing on the unbaked parantha . Spread the stuffing as evenly as possible over the first parantha.
  3. Place a cheese slice/ grated mozzarella cheese on top of the stuffing.
  4. Place the second parantha on top of the stuffing nd cheese and press the edges of the two paranthas quickly before they become hard while baking.
  5. Now flip the stuffed parantha pizza and apply 1/2 tsp of ghee on the baked side. wait for a minute before flipping the baked side and then apply 1/2 tsp of ghee on the other side.
  6. While frying this way press lightly at the centre so that the melting cheese spreads out evenly. Once the stuffed parantha pizza turns golden switch off the stove and serve it hot with tomato sauce. My toddler loves it!!

This is a great lunch time snack for school going kids.

This is a great lunch time snack for school going kids.

Whew that sure looks like one complicated long recipe but trust me once you start it moves really fast….ofcourse you gotta enjoy cooking goes without saying. …..what I do is I prepare the stuffing before I am planning to serve this pizza parantha, that way I am only looking at step 2 & 3 and it really takes about 15 minutes preparation time….so hope you enjoy this one and feel free to comment…

Mulligatawny soup and Kasundi chicken sandwich

Yesterday got a phone call from HD that he was bringing home a colleague who wasn’t well and was on antibiotics…..his family is not here right now and the doctor has prescribed nutritious food to get his energy up….I needed to cook something which was nutritious and healthy, delicious and easy to digest …..thought of my favourite Mulligatawny soup with some chicken sandwich … The following recipe is my version of the mulligatawny soup that I found on a food site. Recipe makes 4 servings

  • chopped one half of a medium sized onion
  • 4 sprigs of parsley/cilantro (dhaniya leaves) chopped
  • 1 carrot, diced
  • Half each of green and red bell peppers
  • 1 finely chopped green chilly
  • 1/4 cup butter
  • 1 1/2 tablespoons all-purpose flour
  • 1 1/2 teaspoons of either chicken masala or curry powder
  • 5 cups chicken broth
  • 1/2 apple, cored and chopped
  • 1/4 cup white rice
  • 1 skinless, boneless chicken breast half – cut into cubes
  • salt to taste
  • ground black pepper to taste
  • 1 pinch dried thyme
  • 1/2 cup heavy cream, heated

Procedure

  1. Saute onions, peppers, carrot, chopped green chilly and butter in a large soup pot. Add flour and chicken masala powder( here you can add curry powder instead), and cook 5 more minutes.
  2. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
  3. Add apple, rice, chicken, salt, freshly coarse grounded pepper corns and thyme. Simmer 15-20 minutes, or until rice is done.
  4. Add hot cream and simmer for 2 minutes. Serve hot.

It’s a thick soup perfect for the winters….it’s delicious, creamy with just the right amount of indian flavour and because it has rice and chicken in it completely satiates the hunger pangs. Also if one is doubtful about using the heavy cream.. one can skip that ingredient coz even without the cream the soup tastes heavenly. Image Ok now for my special bong chicken sandwich I have used kasundi with cream cheese and heavy cream. Thought would be fun to use this bold combination for my authentic ” bongcomb” recipe:) Kasundi is a tangy, pungent mustard sauce which enhances the taste of any deep fried ( bhaja ie deep fry in bengali) dish. I also use it to serve kababs well i use it in many ways actually …we’ll discover as we continue blogging….for now just know that once you get Kasundi into your kitchen it’ll become an integral part of your stored sauce supply. Following ingredients are for about 20 sandwiches

  • One finally chopped cucumber 
  • Finely chopped one half of a medium sized onion.
  • One finely chopped small green chilly.
  •  1/3 tsp chilly powder.
  • 1/2 tsp Kasundi. The much relished bong mustard sauce 🙂
  • 1/2 cup heavy cream slightly warmed.
  • 1 tbsp soft cream cheese
  • Salt to taste
  • one loaf of whole wheat brown bread.

Mix all the ingredients well. Remove the crusts of the brown bread slices. Use 1 tbsp of mixture as the filling between the slices. Cut diagonally to make triangular sandwiches. Enjoy them with a bowl of steaming hot mulligatawny soup!!

Great dish for breakfast

Great dish for breakfast as well!

This dinner was served to a Pakistani, a North Indian guest and of course to the family...we had a hearty meal!!!

This dinner was served to a Pakistani, a North Indian guest and of course to the family…we had a hearty meal!!!

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