Broccoli Paratha - Recipe

 

Broccoli is an edible green plant in the cabbage family. Broccoli is high in vitamin C and dietary fiber. A single serving provides more than 30 mg of vitamin C and a half-cup provides 52 mg of vitamin C. Broccoli is a cool-weather crop that does poorly in hot summer weather.

Ingridients :

Broccoli - 2 cups ( Grind it in misxture)

Wheat flour - 1 1/2 cup

Ginger - 1 tbsp

Garam Masala - 1/2 tbsp

Red Chilii Powder - 1 tbsp

Turmeric - 1/2 tbsp

Onion - 1 large

Salt - As per taste

Jeera - For Tadka

Corriander leaves - Optional

You can also add Paneer to the filling and make it Broccoli Paneer Paratha

Preparation :

•  Make wheat flour dough and keep aside. ( Do not make it very soft)
• Heat oil in a non stick pan. 
• Add Jeera , crushed Ginger and Onion and fry till onion changes it colour a bit.
• Mix the grinded Broccoli along with Turmeric, Red Chilli powder, Garam Masala and salt .
• Cook for 3-5 min with covered lid on medium flame
• Make small puri out of the dough. Add Broccoli filling to it and  make it like a small round ball.
• With light hands roll chapati out of it and fry it on non-stick tawa like a chapati 
• Serve it with Curd, Ketchup or Chutney.

 

 

 

DAHI ALOO

 

Dahi Aloo 

An easy, light and refreshing potato curry with a yogurt base.

Ingredients : 

1/8 tsp asafoetida or hing
1 tsp cumin seeds 

500 gm potatoes-boiled and peeled

1 Tbsp finely shredded ginger  

 1/4 cup clarified butter  

1/2 tsp garam masala

1/2 cup tomatoes-grated 

1/2 tsp chilli powder 

3-4  green chillies chopped

1/2 tsp turmeric 

1/2 cup yoghurt 

1 Tbsp chopped coriander leaves    

2 tsp coriander powder  

 

Preparation :

Break the potatoes, by holding each in the palm of your hands and closing the fist.

Set these unevenly broken potatoes aside, till required.

Heat the clarified butter and add the cumin seeds and asafoetida.

When the cumin seeds begin to splutter, add the ginger and saute till lightly fried; then add the tomatoes and stir-fry till the fat separates.

Add the garam masala, coriander powder, salt, turmeric and chilli powder.

Stir a few times till well mixed, and then add the potatoes and the green chillies.

Turn around over high heat, till they look slightly fried.

Add about 2 cups of water and bring the mixture to a boil.

Reduce flame and simmer uncovered for about 15 minutes.

Beat the yoghurt till smooth and add to the potatoes.

Serve hot, garnished with the chopped coriander leaves.