Hello friends,

Hope you are doing well and waiting to get through the ‘Covid-19’ pandemic. While most of us are locked in our homes due to social distancing guidelines and majority of shops/restaurants are closed, lot of people are trying get rid of boredom in various ways like creating videos, singing, dancing etc. Out of these the most common trend has been to cook something interesting and posting pictures of their dishes on social media. As the lock-down dates are being revised multiple times, it’s quite likely that you may need newer ideas to cook something different to avoid repetition. With the same thing in mind, I am presenting “Broccoli Paratha” an uncommon type of paratha which is both delicious and full of nutrition. While broccoli is full of goodness, paneer is great in taste. The combination of these two, added with the savory mix of spices makes it a complete food and can be enjoyed with just pickle, chutney or raita. The recipe is fairly easy but the outcome is highly satisfying. Try this Broccoli Paratha and your lock-down experience will be a bit less painful. Let me know your experience in the comments section.

Ingredients:

• 1 cup- Shredded or grated broccoli (Barik kati hui broccoli)
• ½ cup- Grated cottage cheese (Kisa hua paneer)
• 1½ cups- Multi grain Flour/ Wheat flour (Whichever preferred or available)
• ½ inch- Grated ginger (kisa hua adrak)
• 2 teaspoons- Red chili powder (Lal mirch powder)
• 2 teaspoons- Coriander powder (Dhaniya powder)
• 2 teaspoons- Cumin powder (Jeera powder)
• 2 teaspoons- Dry mango powder (Amchoor powder)
• ½ teaspoon- Asafoetida (Hing)
• Salt (as per taste)
• Olive oil/ Refined oil for roasting parathas

Method:

• Take flour, 1½ tablespoons oil and salt as required in a big bowl and mix. Now add water in portions and knead it into a soft dough. Cover the dough and keep it aside.
• For making the filling, heat 2 tablespoons oil in a pan and splutter cumin seeds, add grated ginger, turmeric powder, asafoetida and roast for a while. Now add shredded broccoli, red chili powder, coriander powder, cumin powder, dry mango powder and salt as per taste. Mix everything and roast for another 2 to 3 minutes on medium flame. Switch off the flame and add grated paneer, give it a mix and let it cool for some time.
• Make small-medium balls of the dough and take one ball, dust with dry flour, gradually press the rolling pin on all sides of the ball and make 3 to 4 inch circle, now put a spoon
  full of filling in the center of the circle. Seal the edges of the dough, softly press with fingers and roll it in a circle with help of rolling pin. Be very careful to apply
  pressure evenly.
• Heat a pan/ tawa on a medium high flame. Transfer your parantha on a hot pan and flip it when you see bubbles.
• Brush both the sides of parantha with little oil and roast on a medium-high flame until brown spots appear on both the sides.
• Serve hot with raita/chutney/ketchup/curd or pickle (as per your choice).

A great day starts with a great breakfast. Eating a healthy and filling breakfast is the key to an active and energetic start. However, healthy and tasty doesn’t always go well together. This recipe tries to bridge this gap.

While Paratha is a very common breakfast item in Indian households it doesn’t have any significant health benefits and use of oil or Ghee may lead to saturated fat.In this breakfast recipe, we try to leverage the ease of making along with the established fanbase of paratha while adding some healthy ingredients like Avocado and multigrain atta (made from whole grain) to it. Limiting the use of oil (preferably Olive oil) reduces the intake of bad cholesterol.

Avocado is renowned for its richness in vitamins like B-6, C, E and K. It is also a good source of riboflavin, niacin, folate, pantothenic acid, magnesium, and potassium. It also contains lutein, beta-carotene, and omega-3 fatty acids. Avocados are full of healthy, useful fats that keep you full and satiated. The delicious healthy monounsaturated fat in the avocado supports its claim of being a super healthy fruit.

So, are you ready to kick-start your day with an unconventional but healthy breakfast? Continue reading for the detailed recipe.

Ingredients:

• 2 Cups- Multigrain Flour (preferred) or Wheat Flour
• 2 or 3- Avocados
• 2 teaspoons- Red Chilli powder (Lal Mirch powder)
• 2 teaspoons- Coriander powder (Dhaniya powder)
• 1 table spoon- Cumin powder (Jeera powder)
• Salt (as per taste)
• Olive oil/ Refined oil (for roasting parathas)

Method :

• Peel Avocados and remove seeds and grate (or mash if the Avocado is ripen) the pulp and keep aside.
• Mix flour, red chilli powder, coriander powder, cumin powder and salt in a big bowl.
• Add grated/mashed avocado pulp into the flour mixture made in the previous step.
• Knead the mix into a slightly tight dough like we do for paratha (no water needed thanks to juicy Avocado pulp) and keep it aside.
• Divide dough into 8 equal balls.
• Heat a pan/tawaa on a medium-high flame for roasting parathas.
• Take a ball, dust with dry flour and roll into a paratha/chapati with the help of rolling pin. (No need to brush oil in between)
• Transfer your paratha on a hot pan and flip it when you see bubbles.
• Brush both sides of the paratha with little oil and roast on a medium-high flame until brown spots appear on both the sides.
• Serve hot with Chutney/ ketchup/ curd/ pickle (as per your choice).