Showing posts with label paratha recipes. Show all posts
Showing posts with label paratha recipes. Show all posts

Sunday, 5 February 2017


Parathas are liked by all.  Garam garam paratha with a blob of butter on top and with aam ka achar or lime pickle is my favourite.  I make parathas with any kind of vegetables in hand.

Cauliflower is the rich source of of nutrients, including vitamins, minerals, antioxidants, and other phytochemicals. Its  beneficial effects on numerous aspects of health, cauliflower can easily be described as a superfood.  It's also a good source of Vitamin K and C,protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6, folate, pantothenic acid, potassium, and manganese.

coming back to the recipe, I made poori and paratha with it and was really delicious.  My way of introducing the food which my children won't eat is to make paratha and poories which goes into their stomach without any ? mark.

If you have fuss making children, put all the vegetables in the pav bhaji subzi, paratha, poori and feed them.

Let us look at the recipe now: 

Thursday, 9 June 2016


When my children refuse to eat the vegetables, I always use them in making parathas.  Papaya is one of the vegetable and fruit they do not eat.  Hence I made this paratha today and was quite tasty. 

Papaya has got many medicinal values.  Papayas offer not only the luscious taste and sunlit color of the tropics, but are rich sources of antioxidant nutrients such as carotenes, vitamin C and flavonoids; the B vitamins, folate and pantothenic acid; and the minerals, potassium, copper, and magnesium; and fiber. Together, these nutrients promote the health of the cardiovascular system and also provide protection against colon cancer. In addition, papaya contains the digestive enzyme, papain, which is used like bromelain, a similar enzyme found in pineapple,  to treat sports injuries, other causes of trauma, and allergies.  Video will be uploaded soon.

Saturday, 28 May 2016


Kairi ki paratha  ( video  you tube) one of my colleague made and brought for lunch.  We used to sit together for lunch and share our dishes.  She had used the kacha pakka mango which is neither sour nor sweet.   It was a very simple preparation and tastes good.

Before this, I had made the same with raw mango which was sour and with the ripe mango and video had also made.  Since my children did not like it, I did not post it.   Since the season is on, I thought of sharing the recipe with you all.

Whenever I try a new dish, I make it with less quantity only and the measurement is given according to that.  You can increase the quantity according to your requirement if you liked the dish.

Let us look at the recipe now:

Wednesday, 2 December 2015


colacasia, chembu, arbi or taro root it is known as normally we put in sambhar or make subzi out of it.  We can fry them also to make chips out of it.  I tried paratha  and it came out well.  I am sharing the delicious paratha with you all so that you can also try this for a change.

Friday, 25 September 2015


koki is a traditional recipe of Sindhis.  It is loaded with ghee hence those are having health issues can opt for healthy oil too.  But the taste will definitely be different.  However, you can satisfy yourself making with oil too.  It is similar to Kanda paratha except the fact that while kneading the dough also, ghee is added.

My Sindhi friend Vanita Chandnani always used to share this dish whenever she makes it as I used to like it hot from tava to the plate.

Sunday, 2 August 2015


like other parathas, tomato paratha is also equally tasty and good to eat hot hot.  I had the packet of Knorr tomato soup and  half the packet was left over as the half had consumed for soup.  Though I do not normally buy the same as fresh tomatoes are always available and can make it easily.

I utilised the remaining half soup powder to make the paratha.

Must be eager to know how I did it.  Let us look at the recipe now:

tomato paratha video

Thursday, 11 December 2014


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

Sunday, 19 October 2014


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 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

Saturday, 23 August 2014


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

Saturday, 19 July 2014


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.

Monday, 19 May 2014


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.

Saturday, 19 April 2014


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

Friday, 28 February 2014


 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

Saturday, 8 February 2014


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-theplamethi-soupmethi-mutter-malaimethi-thepla-fenugreek-leaves-theplamethi-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.

Thursday, 28 November 2013


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.

Tuesday, 30 July 2013



Kache kele ik paratha or raw banana paratha or vazhakka paratha you name it anything, it is a lovely paratha with curd, sugar and pickle, i love it.   This partha is made with some oats, masalas, chopped onion etc.

 Parathas can be made with aloo, radish, carrot etc. etc. Raw banana 
is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fiber, Vitamin C, Potassium and Manganese, and a very good source of Vitamin B6.  

The bad: A large portion of the calories in this food come from sugars

Saturday, 25 May 2013


hare krishna hare krishna krishna krishna hare hare


Aloo paratha with yoghurt and mango pickle.  I remember my ex boss who is no more now, a delhite, used to love parathas with mango pickle.  Once i gave him the mango pickle which i made, he said Raji, make two more bottles and give me, shall have it with aloo paratha and dahi.  since his family was in Delhi and he was staying in office quarters with another boss of mine.  whenever i make aloo paratha and mango pickle, i cannot forget him.


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