Beets N Spring Onions Paratha & Mint n Coconut Chutney

Colourful Paratha with beetroot n spring onions with a tsp of ajwain seeds n garam masala, needless to say that these pink parathas are healthy as well as they stay very good even after a day, if u conserve them properly. These parathas are very much prefect while we go for travelling for a long journey, as ajwain seeds are in this parathas they helps for good digestion also gives a superb flavour to the parathas, as a side dish for this parathas, i will surely recommand to try the mint n coconut chutney (thuvaiyal) which also stays prefectly for more than two days in room temperature and for several weeks in fridge, this chutney tastes divine with beets parathas, U may think that coconut will spoil the chutney after a day, even i thought the same but my friend D confirmed that this chutney will stays for more than two days..i surely confirm now yea they stays good coz of tamarind,ginger, garlic which we are using to prepare this chutney...This mint n coconut chutney suits prefectly with any sort of rice dishes, my H relished this chutney with hot steaming idlies...This both dishes goes to Meals on Wheels by LG of Taste of Mysore n also to FIC -Pink/Rose guest hosted by me n event started by Sunshinemom of Tongue Ticklers..

Beets N Spring Onions Paratha:
2cups Wheat flour
1/2cup Beetroot puree(pressure cooked n pureed)
4nos Spring onions(chopped)
1tsp Ajwain seeds
1/2tsp Garam masala powder
1/4tsp Cumin seed powder
2tbsp Oil
Salt
Few tsp of ghee r oil

Mix all the dry ingredients in a large bowl n knead them as soft dough with beetroot puree n oil with enough salt..keep aside for 15 minutes...take a small golf ball size dough n roll them as circle r triangle shape parathas with the rolling pin, heat a tawa and place the paratha on the hot tawa, drizzle few drop of oil r ghee... cook the paratha slowly on both sides until get well cooked...

Mint N Coconut Chutney:
1+1/2cups Mint leaves
1/4cup Coriander leaves
20nos Curry leaves
1/4cup Grated fresh coconuts
1tbsp Ginger pieces
5nos Garlic cloves
1small piece Tamarind
Salt
2tbsp Oil
1/2tsp Mustard seeds+urad dal

Heat a tsp of oil n fry the ginger pieces, garlic cloves n tamarind pieces until brown, keep aside...now put the mint leaves, coriander leaves n curry leaves in the same kadai and fry until they shrinks, take off the shrinked leaves n add the coconut pieces n dry roast for few minutes, take all the roasted ingredients in a mixer r blender add enough salt n springle few drops of water... grind them as bit coarse paste..

Heat 2tbsp of oil n add the mustard seeds n urad dal, let them splutters n add the grounded paste to the oil n turn for a while until the oil gets separated..

Healthy Paratha with delicious chutney!!