Beet Greens (Leaves) Paratha

I picked up this super looking bunch of beets from Shop and Stop and these came with some amazingly fresh leaves with no signs of wilting.

I had to incorporate the leaves into a meal. So I cut off the beets and prepped the leaves.

With inputs from my Mom, here's a super fast, quick and nutritious (Beet greens contain a large amount of vitamins A and K and anti-oxidants) recipe for Beet Greens Paratha.

Ingredients:
1/2 Cup Chopped Beet Leaves ( Wash the leaves, pluck them off the stems and throw them into a chopper until they are minced)
1 chopped onion
2 chopped green chillies
2 1/2 cups Whole Wheat Flour (Aata)
1 tsp each of red chilli powder and turmeric powder
2 tsps amchur powder and dhania powder
1 tsp garam masala powder
1 tsp oil
Salt to taste


Method
Combine all the ingredients with as much water as needed to make stiff dough.
Let the dough stand for atleast an hour.
Roll like regular rotis and fry on both sides on the Tava.
Serve Hot with Curd and chutney.

Stay tuned for some innovative ideas to cook beets.

Bread Upma (Bread Fry)

Leftover bread is such a common concern. Here's one recipe that spices up leftover bread and can be conjured in a jiffy. Our Sunday morning breakfast.

Ingredients:
6 Bread slices cut into 16 pieces each (preferable to cut off the edges)
1 small onion
1 tbsp Curd
A pinch of haldi
2 chopped green chillies
4-5 Curry Leaves
1tsp Rye, 1tsp Jeera
1 tsp oil

Method:
Heat the oil in a kadai. Add Rye and Jeera and allow the rye to sputter.
Add Curry leaves and chopped onion.
Saute onion until the onion turns light brown.
Add the chopped bread and stir.
Mix curd, haldi and salt to taste in a separate bowl and stir in this mixture into the bread mix.
Keep frying until brown spots appear on the bread.

Garnish with chopped cilantro and sev (optional).

Serve Hot!