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onion 1 big chopped
capsicum 1/4 chopped
green chilies 6-8 or as per taste
carrot one medium chopped/ grated fine
garlic 3-4 pearls chopped ( optional)
peas 3-4 tbsp
grated cheddar cheese about 200 gm
salt to taste
whole wheat flour as needed
ghee or butter for parantha
potatoes boiled and mashed 2 big/ 4 small
coriander leaves 3 tbsp chopped
chili pdr. to taste
coarsely crush onion, capsicum, chilies, carrot, garlic ( if used) peas, carrot along with coriander leaves. no need to add water, as onion will help to crush. remove in a big bowl add mashed potatoes, cheese, salt, chili pdr. according to taste if needed, add whole wheat flour, make a soft dough. no need to add water. don't keep the dough for long, make paranthas at once with ghee/ butter. serve hot with tomato raita and coriander and dal spicy chutney .
coriander leaves/ dhania 1 bunch washed and chopped
chana dal 3 tbsp
udad dal 3 tbsp
red chilies 6-8 or as per taste
salt to taste
tamarind 1-2 tsp or as per taste or use tamarind paste 1-2 tsp as per taste
roast the 2 dals along with chilies, till a nice aroma comes or it turns light brown, add hing, tamarind and remove. once cool powder them, then add salt and coriander leaves and grind without adding water, by stirring it often. remove and store in a clean container in the fridge, where it will last upto 2 weeks if used with a dry spoon. it goes well with roti, paranthas, dosai, idli, adai, sandwich or can be mixed with rice too !
health tips- it makes a complete meal, as it has carbs, protein, vitamins, when eaten with raita and chutney it helps to digest iron and protein better. coriander leaves, green chilies are rich source of Vitamin C, we get protein from dals, yoghurt, cheese and peas.