Tamatar Ka Paratha is an Indian style flatbread which is flavoured with some spices and freshly pureed tomatoes. These Parathas taste so delicious that one can have them even without anything. The unique flavour of tomatoes makes it so tempting that there is no need for any curry or achar.
Me and my sister is a huge fan of Parathas. So my mother often cooks Parathas for Breakfast. But this Paratha is my surprise for her.
Sattu Ka Paratha – a family member of Indian breads, is very popular in Bihar region of India. This is a very easy to cook Breakfast Recipe, also ideal for lunch or dinner. It can be paired with curd or Achar or any curry.
Sattu – the ubiquitous but not so famous has been there since always. From a travel food to the staple meal of the revolutionary armies, to the plates in contemporary dining , Sattu even has played a role in making of first Horlicks in India.
Sattu is full of fibre and essential nutrients like protein, thus making it a healthy dish.
Cuisine – Indian
Course – Main Course
Prep time -30 minutes
Cooking time -10 minutes
2 Cup Whole Wheat Flour
1 Cup Sattu
Salt to taste
1/2 tsp Nigella Seeds
HOW TO COOK SATTU KA PARATHA
Take a bowl. Put the whole wheat flour and salt to taste. Knead a soft dough by adding lukewarm water. Rest it for 30 minutes. Make medium size balls from the dough.
Take Sattu in another bowl. Add salt to taste and 1/2 tsp Nigella Seeds. Knead it. Make small balls from the dough.
Now take whole wheat flour balls. Stuff each with the Sattu ball.
Luchi with Alur Torkari goes hand in hand. This heavenly combination holds a special position in our heart. Any celebration is incomplete without a happy bowl of Alur Torkari served right with Phulko Luchi.
This delicious recipe is very easy to cook. Now the name Sada Alur Torkari comes from the colour of the curry. Since there is no turmeric powder, neither any red chilli powder, this curry looks bit white in colour.
HOW TO COOK BENGALI STYLE ALUR TORKARI ( BENGALI STYLE POTATO STEW)
5 Medium Size Potato
Salt and sugar to taste
Mustard Oil to Cook
1 Tsp Nigella Seeds
1 Tsp Indian Five Spice
2 Dry Red Chilli
Cut the potatoes into cubes. Boil them before cooking. Not only it fastens the cooking, but also boils the potatoes evenly.
STEP BY STEP PREPARATION
Pour mustard oil in pan.
Temper the oil with 1 tsp Nigella Seeds, 1 Tsp Indian five spice and 2 dry red Chilli.
Put the perboiled potato cubes. Start frying.
Add salt and sugar to taste
Chop the tomato into cubes. Put it in pan.
Add water as much needed.
Lower the flame, cook till water absorbs the flavour of the masala.
In cuisine,an omlette is a dish made from beaten eggs , fried with butter or oil in pan. Often, veggies like anchovies, lettuce, onion rings are used in the wrapping. But the basic version of Omlette that I have cooked today has no veggies and other things. It’s the basic version cooked with only salt and pepper powder.
1 Tsp Salt
1 Tsp Black Pepper Powder
2 Tsp Oil
1. Take two bowls. Break the eggs. Separate the egg white and yolk separately.
2. Whisk the egg white till it starts foaming. Slowly add the egg yolk. Whisk again.
3. Brush Oil in pan. Pour the egg. Fry both side.
See this is an easy recipe that can be cooked in just 10 minutes. But the whisking involves many minutes. More you can whisk, fluffier the omlette you will get. One single omlette is enough for breakfast.
Healthy and tasty Paratha recipe for all. This is an awesome breakfast idea as well as perfect for lunchbox. When we cook paratha with vegetables we either use the raw vegetables in stuffing or cook the veggies and make stuffing. In this recipe I have cooked the stuffing. Usually beetroot paratha or kachori are cooked with maida Kneaded with the beetroot pulp but I have cooked the recipe differently. Do you want to know how I have cooked the recipe?
Paratha recipes are very common in Indian household. From lunch to breakfast to even dinner paratha scores big on our plate. It can be made with myriad ingredients and vegetables. It is one of the common staple food in our country.
This beetroot Paratha, made with beetroot stuffing and then rolled to thin flatbread. It is very easy and quick to make.
You can even use this parathas to make wraps and rolls. Due to its attractive colour, kids love this paratha.
To make a perfect paratha , grate the beetroot in a grinder in addition to chopping.
Don’t add sugar in beetroot. If you are preparing for filling, don’t add sugar, infact add spice of your choice to make it flavorful.
Packed with essential nutrients, beetroots are a great source of fiber, folate, magnesium, potassium and iron.
It helps in improving blood flow, lowers blood pressure.
COOKING STEPS (STEP BY STEP RECIPE WITH PHOTOS)
Chop beetroots in fine pieces. Grate it into a smooth paste.
My mother prepared the dough last night. Make small balls out of the dough.
To prepare the filling, add the beetroot paste in pan. Add spice powder- Cumin powder (1 tsp), Salt (1/2tsp) and garam masala powder (1 tsp).
Now cook in pan.
Cook till the beetroot dries up.
As the filling gets ready, take a dough ball, open it, fill 1 tsp of filling.
Now roll it into flatbread.
Put refined oil in another kadai. Fry paratha.
Serve with curd or chutney of your choice. You can even enjoy it with dry curry.
HOW TO COOK BEETROOT PARATHA
Cuisine – Indian
Course – Main Course
Prep time -15 minutes Cook time -15 min
Total time -30 minutes
Beetroot -4 ( medium size) Chopped
Cumin powder -1 tsp
Garam masala powder -1 tsp
Salt -1 tsp
Dough ( Prepared already)
Grate chopped beetroots into smooth paste.
Take a pan. Put the paste in pan. Add the spices.
Stir them till beetroot dries up
As the stuffing gets ready, make balls out of the dough. Put 1 tsp of stuffing. Roll flatbread. Fry in oil.
VEG NOODLES. One of the easiest breakfast idea. Easy to cook and veggies in it makes it Healthy. INGREDIENTS. A) Noodles -2 packet. B) Veggies – Beans, carrot, capsicum. C) Salt to taste. D) Water. Preparation time -10 mins. Cooking time- 10 mins. Total time -20 mins. Cooking steps. A) Chop vegetables into fine pieces. Then boil them. B) Boil water in pan with masala powder. C) As water starts boiling, put the noodles . Add the steamed veggies. D) Stir for a while in low flame. It’s a zero oil cooking.