PEAS PARATHA

Green peas parathas are shallow fried Indian bread which can be served from breakfast to dinner.  we can just have plain with tea also.  Also can be served  with curd, pickle or any kind of gravy subzi.

PALAK PARATHA

Though I have made several times this paratha, have not posted the recipe.  Today, when I made the paratha, checked my blog and found that this was not posted, I thought I must make it today.  clicked the photographs fresh and posting.

Leafy vegetables are good for health.   Spinach is an excellent source of vitamin K, vitamin A (in the form of carotenoids), manganese, folate, magnesium, iron, copper, vitamin B2, vitamin B6, vitamin E, calcium,  potassium, and vitamin C. It is a very good source of dietary fiber, phosphorus, vitamin B1, zinc, protein, and choline.

It is an easy paratha to make with much effort and tasty along with curd and pickle. This simple paratha is quite healthy too.

BREAD PARATHA

Varieties of Parathas are made by North Indian.   Hot parathas of any kind, is very tasty and liked by all.  I happened to have the aloo paratha soaked in ghee ( i mean a lot of ghee was put in while cooking the same)   along with Maa ki dal once when we went out in a Punjabi restaurant in a  Mall.  It was awesome minus the ghee which I could not digest as we use very less oil and ghee.  But those who are loving it that way, it is divine.

I made the bread paratha today because I had four slices of left over bread and was thinking what to do for the breakfast.  Since parathas are liked by my children very much, I decided to try this bread methi paratha and it was awesome with curd and sauce. 

CORN MEAL PARATHA, MAKAI PARATHA

Corn meal paratha or makai paratha is made out of corn meal or maize flour.  There is a difference between corn flour and corn meal.  corn flour looks white and is very fine powder which is a thickening agent whereas  corn meal looks yellow, slightly rava consistency and is used for making corn meal dosa, corn meal adai, corn meal idli, makai ki roti, paratha  etc.

After making the makai ki roti, there was left over dough with me so I decided to make paratha out of it.  It was quite tasty along with the Maa ki daal.  I chose to have this because once I had eaten this combination in one of the Punjabi restaurant. 

corn meal paratha video

MAKAI KI ROTI

Makai ki roti is the North Indian  flat bread  speciality of Punjabis.  This is served normally with sarson ka saag.  It can also be served with Palak saag, bhatua saag and can be served plain with a cup of tea also.

During winter, the combination of sarson ka saag and makki di roti is good to keep your body warm.  People are bit confused with  maize flour or corn meal and corn flour.  Corn flour is a very fine  starch,  white in colour made out of corn, used as a thickening agent whereas maize flour or corn meal is yellow in colour, which is used for making idli, dosa, paratha and the roti.  makai adai, corn meal dosa  I have already posted.

I happened to taste this dish in a punjabi wedding and liked it very much but never thought of making it at home. Ever since I started the blog, I was thinking of making it but could only do it in the past week.

It was an amazing experience for me to make the roti with the saag.  But unfortunately, my husband and daughter could not taste it as they were out of town.

MOOLI KE PARATHA

Radish, Mooli it is known as is very good for health.  It helps in curing so many diseases hence once in a week, must include in your diet. It is also part of the salad.  Some people eat the raidsh as we eat the carrot.

Basically, parathas are made for breakfast.  But we prefer to have  parathas any time.  Here is the lovely recipe of mooli paratha.

DILL LEAVES PARATHA

Any kind of vegetables or fruits are having advatage and disadvantage as far as individul is concerned.  However, we are more concerned about the benefits than the side effects.

Dill leaves are quite healthy and helps in  curing various kind of diseases.  I have given the link about the health benefits of dill leaves down below the picture.

This paratha is also quite tasty, healthy and easy to make like any other normal parathas.

suva-bhajia-dill-leaf-bhajia, dill-leaves-dosa, suva-bhajia-kadhi-dill-leaf-bhajia kadhi, shepuche-vade-dill-leaves-vada,  health-benefits-of-dill-shepoo

BEET ROOT PARATHA

Beet root paratha is very easy to make and tasty too.  Beet root can help in reducing blood pressure, risk of heart attacks, strokes, osteoporosis, stabilises blood sugar as per the research. Treats anemia and fatigue, helps slow progression of  dementia.

As far as I am concerned about this vegetable, I love this to eat raw,boiled and sliced sprinkled with little chaat masala or in sandwich etc.  The beet root subzi  along with curd rice is another favourite of mine.

 other beetroot recipes: beetroot tomato saar, beet root sago kheer, beetroot vada, beetroot cutlet

AJWAIN PATTA PARATHA

Parathas are altime favourite of our family members.  We love to eat paratha any time with curd and pickle is my choice and with tomato ketchup of our children.

Ajwain patta it is also known as pani koorka elai, kanni koorka, karpooravalli elai has got lot of medicinal value and I have planted the same in the balcony.  Hence, it is always available with me.  Whenever my children gets cough and cold, I make kada or kashayam in which I always used to put this.

Coming back to paratha, I have made several times, bhajia out of the leaves but never tried the paratha. Two days back I was bored of making subzi so thought of making paratha out of it as the Gardener came to trim the plants in the balcony, he had removed the leaves.  I had kept some in fridge which I used to make the paratha and was too good.  we can make puri also out of this dough

RAJGIRA PARATHA

Rajgira paratha is made like we make the normal parathas viz. alloo, lauki etc. It is quite tasty and healthy too.

One thing you remember, serve it hot.  If it becomes cold, it does not taste as good as  the hot stuff.

BROCCOLI PARATHA

Hot Parathas can be served any time with curd, pickle.  I make any kind of parathas any time for breakfast, lunch, evening snacks or dinner as I love to eat garmagaram with pickle.  

Broccoli is rich in dietary fiber, minerals, vitamins and anti-oxidants .  Fresh broccoli is a storehouse of many phyto nutrients.   It is a rich source of Vitamin .  Vitamin A is essential for healthy eye sight and helps prevent from macular degeneration of the retina in the elderly people.    This flower vegetable is rich source of vitamin K and B Complex group of vitamins and have some amount of omega 3 fatty acids.  Also good source of minerals like calcium, manganese, iron, magnesium, selenium, zinc and phosphorus.

In short it is good for the people who are suffering from diabetes and heart related issues.

The florets with paneer and some masalas make the parathas awesome.

BASIL PARATHA

Hot parathas are liked by everyone with a blob of butter on top of it or with spicy mango pickle, curd, sauce etc.  Here I am presenting a healthy herb paratha which is known as basil or ram tulsi.  

Basil, Thai basil, sweet basis is a common name of the culinary herb Ocimum Basilicum.  Basil is originally native to India.  Depending on the species and cultivar, the leaves may taste somewhat like anis with a strong, pungent, often sweet smell.  It is also used in Ayurvedic medicines.  I used to put them in Kadha (Kashayam).  It is used at the last moment for culinary use to preserve the aroma.

It is a rich source of dietary fiber, vitamins and minerals viz. A, B, C, E & K, Calicum, iron, magnesium, manganese, phospherous, potassium, sodium and Zinc.   it provides a wide range of health benefits, from treating nausea to indigestion, diabetes, constipation, respiratory problems and so forth.

The seeds are collected and stored and used for making Falooda.  It is known as subja or tukamaria.

The paratha made out of this was really awesome when it is served hot with Sauce, Mango Pickle and Curd since the leaves were freshly picked from my balcony garden.

Basil leaves paratha

watch youtube: basil paratha

AVIAL PARATHA

 Parthas are everybody's favourite.  You serve hot with a blob of butter on it or with dal makhani, curd, pickle or with chunda, muraba.  I love to eat it with pickle and curd.  I always make this for breakfast for my children.

I had some left overAvial with me and did not want to have the same the next day.  So thought of making paratha out of it and believe me it came out so well and tasty.  Similarly, you can make the parathas with left over dal, pav bhaji ki bhaji, baingan bartha etc.  It is a best out of waste item and can be enjoyed as it is with a cup of tea or coffee or with pickle and curd.  watch the Youtube: avial paratha

LASOONI PARATHA

We all like parathas whether it is made out of aloo, methi or vegetables etc.  here is a simple and easy paratha can be served with hot cup of tea.  No need of any accompaniment, but if you wish, can be served with pickles, muramba, jam,  plain yoghurt or sweet

For making garlic bread, we are preparing the stuff of garlic, ginger and green chilli with butter.  the same masala,  I have incorporated in this.

METHI PARATHA

Methi or Fenugreek has got medicinal properties.  The leaves, seeds are very useful in cooking.  Though it has a bitter taste, one must include the same in our diet regularly as it can cure various diseases.

Methi leaves have bitter taste but when it is blended with the masalas and the wheat flour, the thepla or parathas tastes so good.  Especially when you eat this very hot i.e. directly from tava to the plate, it is yummy and can be relished without any accompaniments.

It can be served for breakfast, lunch or dinner.  It is a travel handy food too.

Methi  helps  to reduce cholesterol level, lowers the risk of heart attack.  It is an excellent source of potassium which counters the action of sodium to help control heart rate and blood pressure.  It also controls diabetes, aids digestion, cure acid reflux or heartburn, prevents colon cancer etc.  My mother in law used to give us fenugreek seeds soaked in butter milk for stomach related issues. 

I have already posted health-benefits-of-methi-leaves,  jowar-methi-thepla-sorghum-methi-thepla, methi-soup, methi-mutter-malai, methi-thepla-fenugreek-leaves-thepla, methi-poori,  tender-methi-leaves-subzi,  methi-pumpkin-puri etc. do have a look at it, prepare and post your comments.  your comments are very important to me for growing my blog in a better way.

JOWAR ROTI/BHAKRI

Jowar or Sorghum it is known as has higher content of calcium.  Besides calcium, it is also rich in iron, protein and fibre.  In Maharashtra, Bhakri a kind of roti is made with this flour and served  hot with chutney and a blob of butter.  It is quite healthy and filling too.  We can make jowar methi thepla, jowar paratha, jowar ka uttappa out of this.

Let us have a look at the recipe now:

1/2 cup jowar flour
Lukewarm water
very little salt (optional)

Method:

take the flour in a wide bottom vessel.  add the lukewarm water slowly and make a dough out of it.  divide into equal portions (i made two out of this).  Heat a non stick tava, place one ball of the dough on the tava when it becomes hot. apply little water on your palm and pat the same and spread it on the tava.  after spreading the same, apply water on top of it.  allow to cook the same and flip to cook the other side too.  when the black spots start appearing, directly cook on the flame as you cook the phulkas.  serve hot with a blob of butter, green chutney,     dry lasoon chutney etc.

JOWAR METHI THEPLA, SORGHUM METHI THEPLA

Winter season has started and it is the time to serve anything hot specially, soup, paratha, thepla etc.  Here I have made the methi thepla with jowar  and wheat flour as main ingredient.   It is quite healthy as we are incorporating jowar flour, wheat flour and methi leaves. 

As compared to rice and wheat, Sorghum or Jowar has a higher content of calcium.  Besides calcium,  it is also packed with iron, protein and fibre.  It also helps in lowering cholesterol. 

Methi leaves helps in reduce the cholesterol, diabets.  It is an excellent source of potassium and controls heart rate and blood pressure.  .   

Jwari or Jowar or Sorghum methi thepla

Ingredients:

¼ cup jowar flour (Sorgum)

¼ cup wheat flour

¼ tup chopped methi leaves

2 tbsp gram flour (besan, chickpea flour)

½ tsp chaat masala

½ tsp chilli powder

½ tsp coriander powder

¼ tsp cumin powder

¼ tsp turmeric powder

Salt

Oil for cooking

Method:

In a wide vessel or parat, mix the flours, methi leaves.  Now add all the masalas, salt and mix well again. Add water little by little and knead a pliable dough.  Divide the same into three equal parts.  Roll out the same carefully as it is likely to break if you put pressure. You cannot make it thin like the normal methi thepla, it will be slighly on thicker side.   

  Heat a non stick tava and cook the same till brown spots appear on it or till it is cooked.  Serve hot with green chutney, tomato ketchup.

 

Variation:  You can also make thalipeeth out of this by adding onion in it.  Thalipeeth is made little thicker in size like burger.

MISSI ROTI

Missi Roti, part of Rajasthani Thali was given by Manjula Kanted for IFC#3.  I am preparing one by one out of the same and posting it and linking the same to Manjulas blog. Missi roti is made up of wheat flour and besan with some onion and green chillies and very tasty item if served hot.

Missi roti with dal

TOMATO PARATHA

Hot paratha with curd, sugar and pickle is all time favourite of mine.  anytime you serve paratha directly from the tava to the plate, i am ready to eat.  Today I was thinking what to make for the breakfast and this idea came to my mind.  why not try with tomato?  the end product was too good.  So why are you wasting your time.

DUDHI PARTHA, LAUKI PARATHA

Lauki, dudhi or bottlegourd it is called is very easily digestable vegetable. lauki juice with lime helps in curing urinary tract infections.  It also helps in control the diabetic, body temperature, weight, inflammation in the liver and kindney.  In short it has got medicinal values.

Parathas made out of this vegetable is very tasty.  You can grate the lauki and make the parathas.  Here I have used the  fibrous residue of the lauki after extracting the juice.  It is a BEST OUT OF WASTE RECIPE at the same time healthy too.