With the increasing age the people are used to become the calorie conscious. They are in constant search for the low calorie food. But if they find any good one then they forget that they should be calorie conscious. They just go out and eat them. I am also going to present one such variety which will compel you to forget the calorie consciousness and believe me that it is good for health as well.

It is the Egg Paratha recipe. I must tell you that this is really a good one for your breakfast. Let me describe the procedure of preparing it.

The first thing which you will have to make sure is that you will have to manage the ingredients. The ingredients are as follows:

• Five eggs
• 2 cups of wheat floor.
• 1 chopped capsicum.
• Chopped fresh coriander.
• Two chopped onions.
• 1 tablespoon red chili powder.
• Cooking oil according to you and probably two table spoon.
• Also clarified butter and ghee.

Now I am going to describe the complete process how you are going to prepare it:

1. Pour the cooking oil in the frying pan and probably it should be two table spoon of cooking oil. Let it to warm up a little. Believe me this is important and if you will not allow the oil to warm up then it will not give the right taste.
2. Now add the chopped onion and fry it at low flame. Allow to it soften as well as give a reddish color.
3. Now add the tomato (chopped), capsicum as well as egg and red chili powder and continue heating it unless and until the egg seems to be done. Also put the coriander leaves in it.
4. Now your paste for filling to ready.
5. Then make the dough by adding the sufficient water to it. Also knead it to make it soft dough. Add the two table spoon of butter to it so that it will become soft.
6. Now prepare the balls from the soft dough. And then roll the balls to give it a roti shape. Once you have rolled the roti then apply the paste on the roti. Place another roti over the the paste. And roll the two roties a little bit.
7. Now fry the roti a little bit from both sides in butter. Allow it to become red. Once it is red, this indicates that your egg paratha is ready.

Now you can serve this paratha to your family members and believe me you will definitely like eating it.

As I have told you earlier this dish is healthy as well. The calorie per serving is just 608 calorie which is quite under the limit. So enjoy your egg paratha.

Methi or Fenugreek refers to a plant, which belong to the family of Fabaceae. It is used not only as an herb, but it is also used as a spice as well. The herb has long been in use and is believed to carry strong nutritional value. It is used in a number of recipes, particular, curries.

The name fenugreek is a Latin word, which means Greek hay. Fenugreek is believed to have been brought into farming in the East. The seeds of this herb have also been in use in a number of Indian recipes. I still remember the day, when my mother would force me to swallow methi dishes. But Methi was something that always sucked. Innumerable numbers of times, have I, sneaked past the eyes of my mother and emptied my bowl of methi dish in the garbage bin.

However, methi paratha was something that changed my perception towards this wonderful herb. I must admit, that before I tried it, I was highly skeptical about it. However, the first morsel and there I was enjoying this tasty dish. Nevertheless, I still do not like methi; unless of course, it is methi paratha. I therefore, seek this wonderful opportunity, to discuss with you, the recipe to this wonderful recipe.

Ingredients:

• 12 cups Wheat Flour
• 2 cup Besan
• 2 tsp. Cumin seeds
• Salt according to taste
• 1 tsp. Turmeric Powder
• 4 tsp. Chilly Powder
• 4 bunch of fresh green Methi Leaves
• 2 bunch of Coriander Leaves

Preparation:

1. Chop the methi leaves along with the coriander leaves into very small pieces.
2. Now, crush the cumin seeds and set aside.
3. After this, take a wide pan and put wheat flour. Add in it, besan, salt, turmeric powder, chilly powder, the crushed cumin seeds, chopped methi leaves and the coriander leaves; and mix them well. Now add water to this mix and prepare a smooth dough out of it.
4. Now, divide this dough into small equal sized balls; big enough to roll in like chapattis.
5. Now, roll over every ball just like chapattis and place them over a pre-heated pan. As one side of the turns slightly brown, flip to the other side.
6. Now, pour in some ghee. Flip the paratha on the other side and repeat the process.

Your methi parathas are ready to serve. Serve them hot along with curds, lassi, or pickles.

A paratha is a flatbread, which evolved in India. It could be square, round, or triangular and is prepared with whole wheat flour. It is usually pan fried in ghee, but cooking oil, can be used as well. Over the passage of time, a number of stuffed cousins of this wonderful recipe have come up. It is sometimes stuffed with vegetables, like radishes, potatoes, or cauliflower; and at times with paneer. The Mughlai cuisine came up with its own version of parathas stuffed with minced meat, also known as Mughlai paratha.

A paratha is usually served with yoghurt and pickles; or with thick spicy curries vegetables or meat. Stuffed Bengali style paratha is served in a number of restaurants in India. It also has a social implication as well. The relatively higher expenditure, as well as efforts, which are put up in the preparation of the paratha, in comparison with the roti, implied that the paratha is generally prepared as a special recipe. The following is the recipe of one of the most delicious paratha recipes.

Ingredients
For the dough

5 cup Whole Wheat Flour (Atta)
3 cup Maida
Salt to taste
1cup Butter or Ghee
Warm Water as per requirement

For the stuffing
4 tbsp Oil
2 tbsp Fresh Ginger
2-6 Green Chilies Minced
2 tsp Asafetida Powder
5 cup Cooked & Coarsely Mashed Green Peas
4 tsp Garam masala
1/2 tsp Red chili Powder
Salt to taste
4 tsp Lemon Juice
4 tsp Jaggery
Finely chopped coriander
Butter / Oil for frying

Direction:

• Prepare dough out of the wheat flour, maida, ghee and salt, half an hour in advance and cover it with a wet muslin cloth and set aside.
• As for the stuffing, take 4tbsp of oil in a pan over moderate heat. Add in ginger and the green chilies.
• Fry till ginger turns brown. Thereafter, add asafetida. After a few seconds, add the peas.
• Now add the remaining ingredients for stuffing and stir-fry for around 2 minutes. Thereafter remove the pan and allow it to cool. After this, divide this mixture into ten equal parts.
• Now take the dough and roll out small balls out of it. Thereafter, take the balls, flatten them a bit, apply a bit of oil to its center and then put some stuffing mixture in it.
• Thereafter, draw the edges towards its center to cover this mixture. Make sure that the edges do not remain open and the stuffing is properly covered. Now, press the resulting dough balls gently and dust it with wheat flour. Flatten to the size of Roti.
• After this is done, place the paratha over a preheated griddle. After some time reverse the side of paratha. Continue till golden brown patches appear on it.
• Sprinkle a little bit of oil and then flip over again. Make sure that you sprinkle oil on either sides of the paratha. Cook till it is properly done.
• Your mutter Paratha is ready to serve.

Serve mutter Paratha along with Chutney, Tomato Ketchup or curds.

A paratha refers to a flatbread, which originated in the Indian subcontinent. It is prepared with whole-wheat flour and sometimes stuffed with ingredients like minced meat, vegetables, etc. A paratha can be eaten simply with a dash of butter spread on top. However, it is best served along with pickles and yoghurt, apart from thick spicy curries of meat and vegetables.

The paratha may be round, square or triangular in shape. In some cases the stuffing is mixed up with the kneaded flour. The paratha is thereafter prepared as Roti. The paratha also has a social connotation as well. The comparatively higher expenditure and effort that has to be put up in its preparation as compared to the daily Roti means that the paratha is generally prepared as a special item, or for treating important guests.

The paratha was first discovered in ancient Punjab, which is a region in India. However, it soon became quite popular all across South Asia and today it is available in almost every region of South Asia. Even in the South Indian states; they have their own version of the paratha, the most popular amongst them is the Kerala paratha, which is also known as Kerala porotta.

The Indian immigrants took this wonderful and yet simple dish to Malaysia, Mauritius and Singapore. This resulted in a number of variations like roti prata and roti canai. In Myanmar, it is known as palata and is eaten along with curries or either egg or mutton. It may even be served as a dessert with white sugar. A plain paratha although does not stand up against its stuffed brethren, it definitely wins an edge when it comes to Kebabs. Nothing can go as well as a plain paratha, when it comes to kebabs.

Ingredients

• Whole-grain wheat flour 3½ Cups
• Ghee/vegetable oil 2 Tablespoon
• Water 1¼ Cup
• Salt according to taste

Direction

1. Take the flour in a bowl and add some water to it. Knead it properly to make soft dough. Make sure that it does not stick to your hand.
2. Now take the dough and roll out small balls out of it. Thereafter, take the balls, flatten them a bit.
3. Thereafter, press the resulting dough balls gently and dust it with wheat flour. Flatten to the size of Roti.
4. After this is done, place the paratha over a preheated griddle. After some time reverse the side of paratha. Continue till golden brown patches appear on it.
5. Sprinkle a little bit of oil and then flip over again. Make sure that you sprinkle oil on either sides of the paratha. Cook till it is properly done.
6. Your paratha is ready.

The best accompaniment to a plain paratha is indeed the Kebab. However, if you are a vegetarian, then you can settle for Paneer tikka or Paneer handy.

Beet root contain an amino acid betaine which has an anti cancer properties. Beet juice can help inhibit the development of colon and stomach cancer. Beet helps in establishing adequate amount of blood pressure. The iron content in beet is powerful cleanser and builder of blood.

Thus red beet should be given a place in your diet.raw red beet seems difficult for eating thus it’s better to involve it in other dishes. Red beet paratha is easy and common dish during winter season. Red beet paratha could be part of your breakfast, dinner or lunch hence red beet paratha are easy way to intake beneficial red beet in your diet.

Ingredients for Red Beet Paratha
Take 2 cups of wheat flour and add same amount of Chana flour to it. Take some amount of coriander leaves, 1 red beet chopped finely. To make paratha more spicy take red chili and cut small pieces of green chili. Take ½ teaspoon of turmeric powder.

Process for cooking Red Beet Paratha

• Mix all the ingredients with the flour. Form soft dough add adding water to the flour.
• Take small amount of dough ball and roll it to make paratha out of it. Be careful about the fact that paratha should be triangular or circular and should not tear.
• Put some amount of oil while rolling it onto rolling surface. And cook them on thick griddle or tawa by applying some ghee.
• Cook the paratha until it gets golden brown from both the sides one by one. Apply the ghee so that it does not stick to the tawa. To prevent paratha from sticking it is better to use non stick pan instead of tawa.
• Allow medium amount of flame for cooking. It takes 2 minutes for cooking 2 parathas. Serve them with spicy tomato chutney.

They are good for old age people and of course for pregnant ladies. Thus during winter they should be part of your for making your diet a balanced diet. Red beets are easily available in market and are cheap. The leaves of red beet can also be used as leafy vegetable.

Winter brings many vegetables with it but some of the vegetable are enjoyed annually like spinach. Spinach is good source of iron and calcium. When spinach is fresh it has more nutritional value thus fresh spinach vegetable is used in many recipe. In many recipe spinach is boiled and even stemmed so that its nutritional value remains in the food. It is a rich source of vitamin A, vitamin C, vitamin E, vitamin K, magnesium, and several vital antioxidants. Spinach Paratha is one of the common and easily made food item in home. Spinach paratha is better way to add taste to the healthy and rich food.

Preparation required before cooking Spinach Paratha

• Prepare the soft dough by adding wheat flour, water and pinch of salt.
• Prepare the mixture for filling in the paratha by ingredients: 2 cups of chopped spinach, ¼ teaspoon of salt, ½ teaspoon of jeera seeds, 1/4 teaspoon red chili flakes.fry the ingredients in non stick pan by adding small amount of oil and jeera seeds. Allow the mixture to get cool for 10 minutes before filling it.
• Take amount of cooking oil or ghee and ¼ cup of wheat flour for rolling.

Cook the spinach paratha

• Make small balls of dough and place them on some greasy surface to make them soft and pliable. Flat the balls of dough in round shape and do not allow them to stick. Paratha sticks to the rolling surface, lightly dust the paratha with dry flour.
• Fill the mixture in center of two plates of dough and stick them so that mixture does not come out while cooking.
• Heat the medium size pan and then add oil to it. See the fumes coming out of it then place the paratha for cooking.
• Add the oil to both the sides of paratha one by one and cook it until it gets golden brown in color.

How to serve Spinach Paratha
Serve spinach paratha by applying butter on it when they it is hot. Curd is good option to be served with spinach paratha. Indians like spinach paratha when served with some pickle or green chilly chutney.If you want to preserve them for 2 days for eating or take they with you in your journey wrap them in aluminum foils. Thus spinach paratha could be safe for eating after 2 days.

Thus choose spinach paratha in your breakfast, dinner or lunch and fulfill the demand of your body vitamins.

After getting bored by chapattis, one wants a healthy and easy alternative instead of chapattis. Paratha is good alternative as chapatti. Paratha is a flatbread that is originated in South Asia. Basically it is made of flour. Thus accordingly it is made by frying ghee in the pan. During winter’s they are stuffed with vegetables like boiled potatoes, radishes, cauliflower and paneer.

Stuffed Paratha

Stuffed paratha is mainly served with pickle that adds to its taste. Sometimes the people served them with butter blog. A rolled stuffed paratha with tea is loved by the people during breakfast or supper. A stuffed is good source for all the vitamins as it contain wheat flour as well as fried vegetable. Thus onion and green chilly paratha is most common in case of stuffed parathas.

Size of onion paratha

Onion paratha could be square, triangular, round. There are two ways to make onion and green chilly paratha.

• Mixture of tiny pieces of onion and green chilly, is mixed with kneaded flour and roti is prepare out of it. Thus it is difficult to prepare fine roti out of it.
• Prepare two balls of kneaded flour and flatter them in circular shape and put the mixture between two circular flour discs. Close the end properly so that the mixture does not come out of it.

Step By Step Recipe of Onion and green Chilly Paratha

For cooking 4 onion paratha it takes 20 minutes.

1. Add 1 cup wheat flour and ¼ cup cooking rolled oats. Add 2 tablespoon of curd and some salt with sufficient water for making dough enough soft.

2. Prepare the mixture by adding 1 teaspoon of oil to non stick pan and pour some jeera seeds to it and allow them to crack. Add ½ cup of chopped onion and 1 cup of chopped green onion.  Take 1 teaspoon of each such as jeera seeds, ginger-green chili paste and finely chopped ginger. Add 1/2 teaspoon of oil and salt according to taste. Leave the mixture until it gets cool.

3. Add the mixture in between two plates of flour that can made by flattening the balls of dough. Place the mixture in the center of the plate. Seal them together so that mixture does not come out.

4. Add the cooking oil or ghee to the pan and cook the paratha on it. If from one side it gets cooked up then turn it for another side and check it so that is does not get overcooked.

Thus serve them hot with some pickle of your taste.

While a lot of my friends have turned veggie, due to a variety of reasons; mainly health reasons, I still continue with my carnivore’s streak. As I wash down a plate of Biryani with a glass of red wine, I am fully satisfied and it is precisely at this point of time, when I do not have any regrets with life; and I realize an important lesson with deep rooted socialistic manifestation, i.e. if every body had his/her belly full, the world would definitely be a much better place.

It was my love for food, especially non vegetarian cuisine, which took me to places. As I realized more and more about what the world had to offer to my taste palates, I thank god, for everything. Anyhow, I bumped into this restaurant which served a really tasty dish called the spicy minced meat paratha. After ravishing it, I was back to what I usually do, i.e. to figure out the recipe of a dish I like. So the following is the recipe of this wonderful dish.

Ingredients

• 3 cups whole-wheat flour
• 2 cups spicy minced meat
• Ghee or vegetable oil

Preparation

1. Take a large mixing bowl and put the flour in it. Now, add water to it and knead the whole-wheat flour into smooth, medium-soft dough and keep aside for an hour. Add more water if required. If you have added more water than what is required, then in that case, you can add a bit of flour to it.
2. Now, divide all the dough into equal sized balls. Flour a clean surface and flatten each ball out into a small circle.
3. After this, put about 1 to 1 1/2 tablespoon of the spicy minced meat into the center of the circle and fold the edges over to cover the filling completely. Gently press to seal and roll to form a ball.
4. Now flatten the balls into the shape of a large circle. Most prepare flatten out as many Parathas as they like, stacking them, ready to cook with a layer of plastic film between each paratha.
5. Now, heat a griddle and cook the Parathas one at a time on it. Keep cooking till you see tiny bubbles rise on the surface of the paratha. Now flip the paratha and grease a bit vegetable oil and ghee on the top and spread well over the surface of the paratha. Now flip again after half a minute and grease this side with vegetable oil and ghee on this side as well. Repeat the process till both sides of the Paratha are crispy and golden brown.

Your spicy minced meat paratha is ready to serve. Serve it with chutney, yoghurt, or simply ketchup. Spicy minced meat paratha is an extremely tasty dish and is best for special occasions.

The radish is an edible root vegetable. Radishes have numerous varieties, varying in size, color and duration of required cultivation time. They are grown in all parts of world. Some radishes are grown for their seeds and for production of oil. The pulp of radish is eaten raw and rest is mainly a leafy vegetable.

Radish is said to be cure of many disease and problems like whooping cough, cancer, coughs, gastric discomfort, liver problems, constipation, dyspepsia, gallbladder problems, arthritis, gallstones, kidney stones. Thus radish is used in many dishes and in salad too. The most common dish obtained during winters is radish paratha. Paratha made from radish is loved by people as it is tasty and healthy for the body as Radishes are rich in ascorbic acid, folic acid, and potassium. They are a good source of vitamin B6, riboflavin, magnesium, copper, and calcium.

Ingredients of radish paratha
Take 3 radishes in number, 2 cups of wheat flour, chopped onion, 3 green chili and lemon. Take ghee or cooking oil for cooking paratha.

Make the stuff for radish paratha
Chop radish and fry it in non stick pan by adding some oil and coriander leaves mix chop onion and green chili to the oil. Fry the mixture well and allow it to get cool. Add red chili powder if required to the stuff material.

Cook the radish paratha

• Knead the flour properly obtain the ball from the soft dough.
• Flatten them by using rolling surface and rolling pin. Between two different plates of dough put the stuff in between. Close the paratha from whole round corners.
• Cook the paratha by applying small amount of oil to the Tawa or thick griddle.

Serve them with pickle, curd or chutney. They are cheap and easily made. The ingredients are also common to all the parts of the world. Thus it is better to include radish paratha in your breakfast.

Serve them to the children and old age people as they could be good to the health. You can easily make them or enjoy them in many hotels and restaurants. It’s better to eat pudina paratha or add pudina powder in your meal rather than to take medicine that also include amount of mint oil in eat during intensive winter season. Pudina paratha should be given to children and old people to fight against cold and many diseases that are common during winter season.

Pudina or mint is an herb is a plant whose leaves, seeds, or flowers are used for flavoring food or in medicine. Mint is considered as important element in fighting against cancer. Pudina paratha is common way to extract the benefits of pudina. Pudina is mainly available in winter season and it can be even preserved for rest of the time.

Pudina paratha is loved by old aged people as pudina paratha is dish that is popular from many years.

Ingredients of Pudina Paratha
Take 3 cups of wheat flour, 1 cup full of pudina leaves ensure that they are fresh, if making in winter season. Take ghee for cooking paratha or use cooking oil.

Process for cooking pudina paratha

• Sieve the wheat flour properly. Add dry mint leaves to the flour and form the soft dough using water. Add salt according to the taste.
• Roll the small balls of dough with rolling pin. Be carefully about the fact that it does not tear off.
• Cook the paratha on moderate flame and turn each until they get light brown.
• Serve them with curd or curry of your choice.

Dough should be little firm for making pudina paratha and its better to prepare the dough 15 min before cooking paratha.

Pudina is cheaply available in market and pudina paratha is too common Indian dish. During summer you can choose dry pudina leaves available in the market or simply preserve fresh pudina. Pudina can be preserved to use as spice in many dishes and even for making pudina paratha. Let the fresh pudina leaves dry in the sunlight and use the dried leaves in future. This way you can help your children in eating pudina in their food. Thus pudina is slightly bitter in taste. For daily assumption it’s better to plant pudina in your home garden.

Pudina act as antiseptic and prevents the growth of germs and virus in the body of person. Pudina provides warmness to the body and thus pudina paratha is beneficial for old people during intensive cold season. It is better to use pudina leaves in your food or cook pudina paratha during winter season rather than to take medicine that involves some percentage of mint oil.

Thus enjoy pudina paratha during low temperature and remain healthy throughout the season. Pudina paratha can be made at home or you can order it from some Indian style hotel.