Dear chiths the laccha paratha pics look so yummmmmmmmmmy n tempting...let me try to make them asap.. lov sowmi
Beetroot-Paneer Paratha - delightful colour, ofcourse, taste as well!! Select a medium fresh tender beet root. Cut into 4 segments, after removing the tips. Boil water, drop them in it, cover the vessel and switch off the stove. After 30 mts, remove peel and mince. Wheat flour - 2 cups Minced beetroot - 1 cup Grated paneer - ½ cup Salt, hing Red chilli powder - 2 tsp Oil - 2 tsp Make dough with all the above ingredients and rest for 30 mts. Roll into balls & make parathas the usual way. Serve with any dhal or raitha, this wholesome paratha. I refrigerate the dough in ziplock covers as well for 3, 4 days.
Bravo, Mrs.C..as usual, you are a human Amuthasurabhi or more than that!!! Few days back, was asking so many people of lunch ideas, here, the listless/endless varieties from you!!! Tons of thanks is not enough, still, pls have it. Rgds.
Dear Chitra mam, Thank a million ton Bow I feel like you have posted for my sake only.. now i will try all these different parathas am very much eager to try them, will surely come back to you about my experience! Today will start with tomato paratha as they are bought fresh today.. Really loved to know and learn different types of recipes from master like you!
Dear Senorita (Sunitha?), After my "tryst" with parathas, I myself enjoy paratha-making much more than I ever did, all my life!! Next, I will post banana paratha! Love, Chithra.
Banana Paratha - when left with ripe bananas! Wheat flour - 1 cup Sugar powder - 1-2 tbsp (to taste) Grated banana - ½ cup Minced green chillies - 2-3 tsp Ghee - 2 tsp Salt - a pinch Knead all ingredients to a soft dough, adding 1-2 tsp water, if at all necessary. Rest for an hour & make parathas, as usual with ghee+oil. Serve with any sabji. [
Carrot & Black Grape Juice - all for your good health, Friends! If the black grapes are sour, a little sugar or substitute may be added. Otherwise it tastes good, plain & freshly made. Use fresh carrots. Grated carrots - 2 cups Deseeded black grapes - 1 cup Ice-water - 1 cup Liquidise, strain through a fine sieve and serve immediately. I used my Bullet Magic for this!
Pasta with Mustard Almond Sauce - tooooo yummmmmmmy! My family certified this is the best pasta, I made so far!! I used fusili. Cooked pasta - 3 cup Sauce: Onion - 1, sliced Butter - 2 tbsp Milk - 2 cups Maida - 1 tbsp Mustard powder - 1 tsp Almonds - 10, chopped thin & long Cream, grated cheese - ½ cup each Salt & pepper Heat butter on low heat and cook onions till soft. Add maida, mustard powder and almonds. Add milk, stirring continuously till the sauce thickens. Add cream & cheese. Add salt, pepper & simmer for 2 mts. Before serving, toss the boiled pasta in 1 tbsp butter . Heat sauce, add & serve hot.
Kadamba Paratha - I made this in the Food Processor! Use the mincing blade. Mince together: Big tomatoes - 2 Chopped onions - ½ cup Green chillies - 5,6 Ginger - 2 “ Chopped coriander leaves - 2-3 tbsp Salt, haldi Now, go on adding wheat flour till it rolls into a ball. (about 2 ½ -3 cups) Rest for 15 mts & make parathas. Can be eaten with curds or pickles.