Spiced Beet Sugar Cookies

   Cookies are my favorite munchies as these are easy to make with few ingredients; I prefer to make them often.

 

  For this month’s taste and create, I was paired with camila of culinary Adventure with Camilla. I searched through her blog and finalized this beet cookie recipe. I made this cookie as eggless.

 It was easy to make and was so delicious and colorful. I replaced half of the flour with the wheat flour and butter with canola oil and castor sugar with brown sugar.

Requirements:

All purpose flour – 1 cup

Wheat flour – 1 cup

Baking powder – ½ tsp

Sugar – ½ cup

Brown sugar – ½ cup

Butter – 2 tbs

Canola oil – 2 tbs

Grated beetroot – 4 tbs

Milk – 4 tbs

Vanilla extract – ½ tsp

Grounded cardamom – a pinch

Grounded cinnamon – a pinch

Grounded Nutmeg – a pinch

Grounded dry Ginger – a pinch

Method :

Sift the flours and baking powder together twice or more.

In a bowl , add the butter and sugar , whisk well.

Add in the oil and brown sugar, whisk again.

Add the grated beetroot and mix well.

Add in the spices and essence , mix well.

Now , add the flour mixture little at a time and mix well.

Add more milk if the dough was dry.

Knead into a smooth and soft dough and cover in a cling wrap.

Refrigerate the dough for atleast one hour.

Roll out the dough into ¼ inch thickness and ct into desired shape with the cookie cutter.

Arrange in the baking tray with 1 cm gap between each.

Refrigerate again for five minutes to harden the cookies.

Bake in the preheated oven for 220 * C for 20 minutes or till the cookies are slightly brown on edges and crisp.

Cool for 5 minutes and store.

Spiced beet sugar cookies are ready to serve.

  

Have a bite of these delicious cookies........

Rajasthani Gatte ke Subzi / Gram Dumplings in curd curry

 I am making this famous Rajasthani gravy for this month’s Taste and create. It is the gram flour dumplings in spicy curd curry.

 I was paired with Manjula  for this month’s Taste and create. I had already know her and I used to call her as manju. After seeing the pair list , I immediately decided to make Rajasthani recipe from her blog. Selected and made this yummy gravy for yesterday’s dinner. The preparation may seems difficult but once you make it you will find it was so easy.

Requirements :

For Gatte :

Besan / Gram flour – 1 cup

Turmeric powder – ½ tsp

Red chilli powder – ½ tsp

Ajwain / carom seeds – 1 tsp

Coriander powder – ½ tsp

Curd – 2 tbs + If needed

Oil – 2 tbs

Salt as required

For gravy :

Oil – 1 tbs

Mustard seeds – 1 tsp

Cummin seeds – 1 tsp

Chopped Ginger – ½ tsp

Chopped Garlic  - ½ tsp

Curd – 1 cup

Cummin powder – 1 tsp

Chilli powder – 1 tsp

Coriander powder – 1 tsp

Turmeric powder – ¼ tsp

Amchur ( Mango ) powder – ½ tsp

Garam masala – ½ tsp

Salt as required

Method :

Making of Gatte :

In a bowl , add the besan flour , turmeric powder , chilli powder , coriander powder and salt. Mix well.

Add in the 2 tbs of curd and oil and knead. If the dough is dry means add little curd and knead well into a soft and firm dough.

As oil is added it won’t stick to hands.

Take a small portion of the dough and roll in the kitchen counter to form cylinders. Make sure to make all of equal diameter for even cooking. The size has to be ½ inch thick and 6 inch long or more.

   Boil about two cups of water in a pan , when the water boils well reduce the flame to medium and the besan cylinders slowly.

Cook in medium flame . after 5 – 10 minutes , the cooked gatte will come on top.

Take out and let it cool

Cut it diagonally into small pieces.

Making of Gravy :

 In a bowl , add the curd , chilli powder , coriander powder , garam masala , cummin powder , amchur powder and Turmeric powder and mix well.

Heat oil in a pan , add mustard seeds and let it splutter.

Add in the cummin seeds and fry.

Now , add the chopped ginger and garlic , saute for a minute.

Add the curd mixture and mix well.

Let it simmer till oil separates on top.

Now , add the chopped gatte and mix once.

Add the required salt and the water used to cook gatte.

Let it cook for 10 minutes.

Gatte ke subzi is ready to serve.

We had it with the rajasthani khoba roti.

Beetroot Stuff Green Paratha

 The name of the dish itself sounds interesting. Yes , I made this for Taste and Create event. It was a monthly event in which each blogger is paired with a blogger. This was my first challenge and I was paired with Hetal of Gujarati Zaika. Her blog has many interesting recipes , but I selected this colorful recipe as today is the Holi festival. This paratha was colorful and apt for the festival season.

 This is healthy paratha as many vegetables are used in making this. It will be appealing to everyone's eyes. It was a excellent recipe for lunchbox.

Requirements :

For paratha :

Whole wheat flour – 2 cup

Salt as required

Oil – 1 tsp

Spinach – 1 cup

Water ( optional )

For filling :

Grated Beetroot – 1 cup

Grated Cabbage – ½ cup

Grated Onion – 1/3  cup

Grated Carrot –  ½ cup

Chopped Capsicum – ¼ cup

Tomato sauce – 1 tbs

Chili powder – 1 tbs

Garam masala – ½ tbs

Oil – 1 tbsp

Salt to taste

Method :

Making of Dough :

Add the spinach to warm water and let it for few minutes.

Drain the water and wash in cold water , grind into a fine paste – spinach puree.

In a bowl , add the flour , salt , oil and spinach puree.

Mix well and knead into soft dough. Add water if needed.

Let it rest for 15 minutes.

Make into small balls of dough.

For stuffing :

Heat oil in a pan , add the grated onion sauté well , till the raw smell leaves.

Add the grated beetroot , carrot , cabbage and chopped capsicum.

Sauté these veggies for about two minutes.

Add the chili powder , garam masala and salt , sauté for a minute.

Add the tomato sauce and stir once.

Take off from flame and let it cool.

Make into small balls.

Making of paratha :

Roll the dough ball into a thick paratha.

Place the stuffing in the middle and secure the edges fully.

Roll again gently with care not to leak out the filling.

Cook on both sides in a hot tawa in a medium flame with ghee / oil.

Serve with gravy / curd.

We had it with aloo mattar.

Sending to Taste and Create