Month: December 2016

Vinegar Onion or How To Make Easy Sirke Wali Pyaz or Vinegar Cocktail Onion Pickle

Ingredients –

  1. Baby (small) onions – 10 –15 ( peeled and washed)
  2. White vinegar – 1 ½ cup
  3. Sugar – ½ tsp.
  4. Salt – 2 pinch
  5. A small piece of Cinnamon stick
  6. Cloves –3-4
  7. Food color ( as per your choice)

Method –

  • Slightly cut the onions from sideways.
  • Take a bowl add vinegar, salt, sugar, cloves and cinnamon stick.
  • You can add few drops of food color of your choice.
  • Mix well and pour vinegar mixture over the onions.
  • Vinegar Onions or Sirke Wali Pyaz is ready.
  • Keep onions in the refrigerator for 7-8 hours.
  • After 7-8 hours Sirke Wali Pyaz is ready to serve.

Healthy Beetroot Puri–How to use Beetroot–Breakfast Recipe

DSC_5663_Stamp

Ingredients –

  1. Whole wheat flour – 1 cup
  2. Beetroot – 1 (peel and cut into small pieces)
  3. Ginger – 1/2 inch
  4. Salt to taste
  5. Ajwain (carom) seeds – 1 tsp.
  6. Vegetable oil for frying
  7. Green chilly as par your taste

Method –

  • Add ajwain seeds, salt, 1 tbsp oil  into the wheat flour and mix well.
  • Grind the beetroot, ginger and green chilly  for few seconds to make a paste.
  • Add grinded paste into the wheat flour and knead into a soft dough.
  • You can add sufficient water to knead the dough.
  • Cover and set aside for 10 minutes.
  • Take small portion of the dough and shape them into small ball.
  • Sprinkle some dry flour and flatten the dough balls with a rolling pin to make Puri.
  • Heat sufficient oil in a kadhai on medium heat.
  • Put Puri into hot oil, fry Puri till both sides turn little brown.
  • Beetroot Puri  is ready to serve.
  • You can eat this with Baby potato curry.

Healthy Beetroot Puri–How to use Beetroot–Breakfast Recipe

DSC_5663_Stamp

Ingredients –

  1. Whole wheat flour – 1 cup
  2. Beetroot – 1 (peel and cut into small pieces)
  3. Ginger – 1/2 inch
  4. Salt to taste
  5. Ajwain (carom) seeds – 1 tsp.
  6. Vegetable oil for frying
  7. Green chilly as par your taste

Method –

  • Add ajwain seeds, salt, 1 tbsp oil  into the wheat flour and mix well.
  • Grind the beetroot, ginger and green chilly  for few seconds to make a paste.
  • Add grinded paste into the wheat flour and knead into a soft dough.
  • You can add sufficient water to knead the dough.
  • Cover and set aside for 10 minutes.
  • Take small portion of the dough and shape them into small ball.
  • Sprinkle some dry flour and flatten the dough balls with a rolling pin to make Puri.
  • Heat sufficient oil in a kadhai on medium heat.
  • Put Puri into hot oil, fry Puri till both sides turn little brown.
  • Beetroot Puri  is ready to serve.
  • You can eat this with Baby potato curry.