Kid's tifin Specail-Beat Root-Paratha

Recently, different professional institutions, including the one where I am working supported a noble cause of blood donation that was supported enthusiastically all over the city. I was driven by seeing the tremendous response from the youth about blood donation. I also wanted to join however, knowing that my hemoglobin level has always been a disappointing affair since my childhood. Although I reached the camp in order to join the donation process. I was rejected as was expected due to low HB. I have suffered the consequences of low iron and hemoglobin levels in my blood since my childhood. When I discussed my problems with our family doctor, I realized that I was one of over 10, 00,000 million people in India who experience these consequences of anemia on a daily basis and don't even bother. I further learned that majority of women in the country are victim of anemia. It is shocking fact that, anemic children suffer from learning deficits that they cannot recover from!!

   I realized this fact intensely when I imagined the same for my daughter. Fortunately she does not have HB deficiency but this is the right time for me to prevent anemia at least in her case.  Since then I desperately took up the task of maintaining HB level normal. This has cured my problem too to a great extent. 

  Friends, it is however very difficult to eat beat root on daily basis, that too for children. So I have identified some interesting recipes of beat root. One is “Beat-root Paratha". The paratha looks interesting and tempting because of its unique color. The most important thing is that you contribute greatly to prevent anemia among your children!! 

Beat Root-Paratha
Ingredients	1.    Grated medium size beat roots  (2 in numbers)
	2.    Multi grain / or Wheat Aata (approximately 3 bowls)
	3.   Chat masala / dry mango (Amchur) - 2 tea spoon, cumin powder- 2 tea      spoons, Haldi- 1 tea spoon and salt to taste.
Cooking time	30-40 minutes
Steps	1.	Mix well the grated beat-root and all ingredients well to form a dove.
	2.	Let the dove rest for 20 minutes.
	3.	Prepare medium size bolls and roll the parathas.
	4.	Heat Tawa, spread the rolled out paratha. Flip after well cooked on both sides. While cooking apply some oil. Don’t use too much oil for cooking. Let the paratha be cooked with low oil. It remains soft, so no need of much oil.
	5.	Serve with special Tomato Koshimbir (raita) that is a perfect combination with Beat-root flavor.
	6.	Or you can serve with a chutney / Tomato sauce or any pickle of your choice as well.
Tips		In this paratha I don’t use other flours such as Besan (Gram flour) or Jowar flour as I have chosen a Multigrain Ata only. Like Kaddu paratha, I don’t use Garlic, Pepper and other Masala as I aim to maintain the sweetness of beat-root. To absorb Iron in the beat-root, our body needs some sort of C vitamin source, that can be found in RAITA / KOSHIMBIR made with CURD , TOMATOES and a pinch of Aamchur powder as ingredient in paratha