Everydaytips

MUST VISIT FOR HOME LOVERS !!!!!!!!!!

     Nutritious Palak Paratha - Spinach bread

          This Palak-paratha recipe is a healthy variation of paratha. It is made with freshSpinach leaves and whole wheat flour and served with curry and pickle and a cup of yogurt.

       It can be eaten at breakfast, lunch or dinner.

It is a perfect food to take forschool or office lunch or picnic.

It is good to eat even after a few hours.

You can make the dough and keep in the fridge for 2-3 days and make parathas as and when you want.

                    

          Ingredients: to make 6 parathas.

  • whole wheat flour -2 cups.
  • Fresh spinach(spinach) leaves - 2 cups.
  • Rice flour(optional) - 2 tbsp.
  •  oil or melted butter - 2 tbsp.
  • salt - 1/2 teaspoon.
  • Cumin powder - 1/2 tsp.
  • Coriander Powder - 1/2 tsp.
  • red chilli powder(optional) - 1/4 tsp.
  • water for forming dough.
  • oil for basting.
  • Cooking Method

    1. Chop finely spinach leaves.
    2. In a bowl, add flour, salt,chopped methi leaves, cumin, coriander, chili powder, oil or butter. Mix well.
    3. Add water little by little and from dough. Knead well, Cover and leave aside for 20-30 minutes.
    4. Knead again and then make 6 round balls.
    5. Take each ball, dip in dry flour. Sprinkle a little flour on the board. Place the dough ball on it and roll out into a thick round.
    6. Heat girdle. Put the round on it. Cook for 5-8 seconds. turn again. baste with a little oil. Cook on both the sides adding a little oil. Both the sides should have brown spots on them.
    7. Take off the fire.

    Tips:

    1. Before serving apply a little ghee or butter on top if you wish.
    2. Serve hot with any curry or pickle and yogurt.

       

          Onion Besan Paratha

      Onion Besan Paratha Onion Besan ParathaOnion Besan Paratha  Onion Besan Paratha

     Onion Besan Paratha 

     Onion Besan Paratha Onion Besan Paratha 

                

     Time Required: 30 Minutes

    Makes: 4 

     Ingredients:

    2 Cups Wheat Flour

     Oil for roasting

    Salt to taste 

    For the Filling:
    4 Onions
    1tbsp Besan/Gram Flour

    1 Green Chili, Chopped Finely

    1 sprig Coriander Leaves, Chopped Finely
    ½tsp Saunf/Aniseed
    ½ tsp Red Chili Powder
    ½ tsp Sugar
    ½ tsp Amchur Powder

    ½ tsp Jeera/Cumin Powder
    ½ tsp Coriander Powder
    1 tsp Oil
    Salt to taste

    Method:
    Chop Onions finely.  Heat 1tsp Oil and add the Onions and saute until the water evaporates.  Add Gram Flour, Green Chili, Saunf, Red Chili Powder, Sugar, Amchur Powder, Jeera Powder and Coriander powder and saute for a minute.  Add Salt, mix and leave it aside to cool.  Once the mixture cools down add Coriander leaves and mix again.

    Add water and salt to Wheat flour and knead to a dough.  Divide into balls.  

    Shape each ball into a cup and fill 2tbsp of Onion mixture into the cup and close it.  

    On a floured surface roll the stuffed ball gently into a circle.

    Heat a griddle and roast the paratha/bread on both sides sprinkling Oil.  

    Serve hot with Raitha and pickle.