Delicious gluten-free multigrain pasta made with beetroot for added nutrients and a vibrant color. Perfect for a nutritious meal!
Boost your nutrition with our gluten-free beetroot pasta!
Discover a delicious and nutritious homemade pasta recipe made with multigrain flour and beetroot. This gluten-free pasta is not only easy to make but also packed with the goodness of millets, making it a healthy choice for any meal.
This dish is perfect for those looking to incorporate more whole grains into their diet without compromising on taste. With the vibrant color and earthy flavor of beetroot, this pasta is sure to be a hit with your family and friends. Say goodbye to store-bought pasta and give this homemade millet pasta a try!
Power up your plate with our innovative Beetroot-boosted Multimillet Pasta!
A very warm welcome to everyone we the members of food teis of tmsl are creating a product beetroot fortified gluten-free multi pasta the ingredients used are four types of milet ragi shama joar bajra beetroot extract and Semolina these are used for making the shell stable pasta and for cooking we are using garlic cloves butter oil origano.
Chili flak salt tomato and cheese cube so why we are using this four millets and Semolina for this pasta we will know this at the end let us begin the process we are using a weighing balance and measuring cylinder each millets are taken approx 65 G first we have measured the ragi Millet next we are measuring bajra Millet now we are measuring shama.
Millet the fourth Millet is sorum Jo which is taken 65.2 G the four millets are mixed in a bowl and soaked in water and kept kept aside for 2 hours then the water is strained using a strainer and it is washed again with cold water and strained out we are using a big plate for spreading all the soaked Millet the.
Plate is kept in tray dryer for drying the temperature is set to 65° C and it is kept here for 2 to 3 hours after the time the tray is taken out and it is dry enough for grinding the seeds the dry millet seeds are poured into mixer grinder for grinding them into floor a beetroot is taken and cut it.
Into pieces and added to the mixer grinder for taking out the beetroot extract it is rich in B Lin empty bers are taken and weight of each ingredient is measured firstly we are measuring the Millet floor weight which is 260 g then we are measuring beetroot extract which is 36 G and lastly we are measuring semolina which is taken 130 G we are.
Adding all the ingredients to the pasta maker or the pasta extruder we we have added the Millet Flor semolina beetroot extract and 1 tblspoon of salt the pasta extruder is switched on and the mixing mode is turned on soon the mixing has begun we have added water as per our.
Requirement after mixing the Extrusion process has begun the pasta is coming out from the extruder we are using a cutter to cut the pasta into our desired shapes the innovation of these pastas is that these pastas are enriched in beetroot color there is no extra food color and beetroot is rich in Balin which is a very good antioxidant and.
Good for health and produces LDL as well we are using the autoclip machine the temperature is rised around 85 to 90° C and the pastas are kept for 5 to 7 minutes after this we are taking the pastas out this helped in better binding of the pasta particles now it is kept in open air for drying for around 15 to 20 minutes this pasta are now ready to cook.
For cooking in boiling water we adding salt and the pasta noodles we are turning the flame off we are straining the hot water and keeping it in a plate for cooling down next we are roasting the tomatoes the tomatoes half of them will be used for making a tomato pury and half of them will be used in the cooking.
Process few roasted tomatoes are taken on a mixer Blinder and grinded well then it is boiled with water and salt and sugar is added as per the taste on a pan we are adding 5 to 6 teaspoons olive oil 1 teaspoon butter and chopped garlics now we are pouring The Boiled pastas and frying it till it turns.
Slightest brown color now we are adding the Tomato puy to it and cooking it in very low Flame we serving the pastas with some side dish as garlic bread and roasted tomatoes the tomatoes can be also added to the pasta dish for making better flavors we’re adding cheese for garnishing and some herbs.
Like oregano and chili flakes for better Taste of the pasta for the side dish as garlic bread we adding some water to the pan and garlics and we toasting the bread bread from the both the sides and we are serving them with some cheese let us know the reason behind using these materials as ingredients we are using four types of millets bajra known as.
Pearl Millet ragi finger Millet shama berniard Millet and joar sorghum all this millets are rich in protein content and they have high fiber content they have both soluble and insoluble gums and essential minerals like potassium phosphorus manganese semolina is used instead of refined Flor it helps in binding of the Millet particles it also.
Contains less percentage of gluten which is good for our health we hope you liked this healthy pasta with a vegan twist which is mouthwatering and can be consumed as a staple product also and consumed by people of any age we would like to know your comments and reviews for this recipe thank you
