COLOURFUL SWIRL MATHRIS FOR HOLI / SPINACH CARROT AND BEETROOT MATHRIS

Any festival is incomplete without sweets and snacks. As Holi is the festival of colours I made some colourful swirl mathris without the addition of food colours using the pureed spinach, beetroot and carrots to knead the dough. To make them extra healthy I have also added wholewheat flour to the maida.

Ingredients:
Spinach ........... 2 cups
Carrots ........... 1 cup
Beetroot ......... 1
Wheat flour and Maida ... Half and half (as needed)
Ajwain / carom seeds ... 1 tsp
Salt .......................... to taste
Ghee ..................... as needed

Method:

1. Boil the beetroot, carrot and spinach separately. Puree them and set aside.

2. Take flour and knead with each colour separately adding a little salt, ghee and carom seeds. Also knead one portion of plain flour for white colour.

3. Now take a small portion of each colour and roll out a roti.

4. Place the rolled rotis one on top of the other and roll out a little more so that they stick together.

5. Carefully roll them together into a cylindrical shape. With a sharp knife cut out a very thin slice carefully.

6. With a rolling pin roll the mathris to make them thinner. Do not use flour to roll. Prick them with a fork to avoid bubbles

7. Heat oil in a pan and fry the mathris on medium flame reducing it in between until they are crispy.

8. Cool them and store in an air tight container.

Watch the video

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SPINACH BEETROOT CARROT PARATHA ( Holi Special)

Holi is the festival of colours. Let's add some colour to the food as well to celebrate this festival. make a colourful layered paratha using the pureed spinach, beetroot and carrots to knead the dough.

Ingredients:
Spinach ........... 2 cups
Carrots ........... 1 cup
Beetroot ......... 1
Wheat flour and Maida ... Half and half (as needed)
Ajwain / carom seeds ... 1 tsp
Salt .......................... to taste
Ghee ..................... as needed

Method:

1. Boil the beetroot, carrot and spinach separately. Puree them and set aside.

2. Take flour and knead with each colour separately adding a little salt, ghee and carom seeds. Also knead one portion of plain flour for white colour.

3. Now take a small portion of each colour and roll out a roti.

4. Place the rolled rotis one on top of the other and roll out a little more so that they stick together.

5. Carefully roll them together into a cylindrical shape. With a sharp knife cut out a slice carefully.

6. Roll the piece into a small paratha. Do not use flour for rolling. You can just apply a little oil to make the rolling easy.

7. Make the parathas on the griddle spooning a little ghee. You can even fry puris the same way if you like.

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CILANTRO SCALLION TAHINI ROLLS

These soft and spongy rolls filled with honey, tahini, cilantro and scallion mix are sure to win your heart. They taste absolutely Divine.

Ingredients:

Dough

All purpose flour ... 2 cups and little more for dusting

Boiled and mashed potato .... 2 tbsps

Oil ............................ 2 tbsps

Sugar ......................... 1 tbsp

Salt ............................. 1 tbsp

Instant dry yeast .......... 2 tsps

Warm water ................ 3/4 cup ( as needed)

Filling

Tahini Paste ... 3 tbsps

Honey ............ 1 tbsp

Salt ................ 1/8 tsp

Roasted sesame seeds ... 3 tbsps

Black pepper .............. 1/4 tsp (freshly crushed)

Sliced scallions / spring onions .... 1/2 cup

Fresh coriander chopped .............. 1/2 cup

Garnish

Black and white sesame seeds .... 1 tbsp each

Method:

Take the flour in a large bowl and make a well in the middle. Put yeast and sugar. Add the salt, oil and potato on the side. Knead with warm water adding little by little to make a soft dough.

Knead the dough very well for 6-7 minutes. Place it in a greased bowl for one hour or until it doubles.

Remove the risen dough and knock it gently to remove air bubbles.

Roll it into a rectangle.

Prepare the filling by mixing all the mentioned ingredients together.

Spread the mix on the dough leaving 1 inch edges on all the sides.

Brush little water on the edges. Roll the rectangular dough carefully to make a roll. Pinch the edges with finger tips to seal them well.

Cut into 2 inch rolls using a thread or a sharp knife. Using thread is better as it cuts the shape of the roll perfect and round. 

Brush them with water or milk and sprinkle the black and white sesame seeds on top. Place them in a greased tray lined with butter paper and set them aside for an hour to rise. Leave enough space between the rolls as they become double in size after baking. 

Bake the rolls in a pre-heated oven at 220 C or 350 F for 18 to 20 minutes. Keep a check as the baking time may differ a bit depending on the type and size of the oven.

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Recipe taken from here - http://www.kingarthurflour.com/recipes/cilantro-scallion-rolls-recipe

Aparna's Event - We Knead To Bake # 46 

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COLOURFUL IDLI MUFFINS / SPINACH, CARROT AND BEETROOT MUFFINS ( Holi Special)

Holi, the festival of colours is round the corner. I don't like playing with colours but I celebrate with colourful food and snacks. Today's snack is colourful and healthy idlis using natural colours from spinach, beetroot and carrots and I steamed them in muffin cups.

We chose the Holi theme in our group "Shhhh Cooking Secretly Challenge", where we are paired with another blogger and we select 2 secret ingredients for each other. This month I am paired with Priya Satheesh who gave me carrots and beetroot. Do visit her blog- Priya's Menu for some lovely recipes.
 These days ready batter is easily available in the stores. You can also make it at home if you wish to.

To make Idli batter at home:

Ingredients:
 Raw rice ....... 2 cups
 Parboiled rice ......... 1 cup
Urad dal ......... 1 cup
Cooked rice .... 2-3 tbsps
 Salt ................. to taste

 Method:

 1. Soak the rice and dal separately for at least 4-5 hours.
 2. Grind them separately adding a little water and salt to taste.
 3. Mix everything together and let the dough ferment preferably overnight or until it is risen well.
4. Divide the batter into three portions
5. Add boiled and grated beetroot to one portion.
6. Boil and grind the spinach. Add this puree to the second batter
7.Add grated carrots to the third portion. If you wish to get bright orange colour you can add a pinch of kesari colour.
8.Now grease the muffin moulds. Spoon one colour first and steam for 1 minute until it is slightly firm.
9.Follow the same step with the second coloured batter.
10. After you spoon the third coloured batter you need to steam for 5-6 minutes or until done.

See Coconut Chutney recipe - HERE
See Groundnut Chutney recipe .... HERE
See Sambar recipe ................. HERE

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