Miscellaneous not to be missed !

Dear chiths

the laccha paratha pics look so yummmmmmmmmmy n tempting...let me try to make them asap..

lov
sowmi

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.

beetrootparatha-s.JPG

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 Rama,
Thanks, thanks & thanks!
Love,
Chithra.

Originally Posted by Ami

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 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!

Originally Posted by Senorita

Dear Chitra mam,

Thank a million ton 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.

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.
banana paratha.jpg

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!

carrot-b grape juice.JPG

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.
pasta with almond sauce-s.JPG

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.

kadamba paratha.jpg