Normally the white portion of water melon, & of other melons, pumpkin are discarded. But these are as nutritious & have fibrous matter as any other vegetable.
Paranthas for 6
Ingredients
Wheat flour/ atta 3 cups
peeled & grated pumpkin pith 2 cups
oil 2 tbsp
coriander leaves finely chopped 2 tbsp
salt 1 1/2 tsp
chilli pdr 1 tsp
cumin pdr 1 tsp
green chilli finely chopped 2 or to taste
turmeric pdr 1/2 tsp
onion finely chopped 1
Method
Heat oil in a pan, add cumin, when it crackles, add onion & chillies. sauté till onion is light brown, add the pumpkin pithm salt, turmeric & chilli pdr & fry till the pith is soft & cooked. Let the mixture cool, mix in the flour & coriander leaves & make a soft dough, roll out into paranthas, shallow fry with oil/ ghee on both sides till golden brown. serve with any curry of your choice, or with pickle & curd.
You can make raita in the same way, as you made the vegetables for paranthas, once the cooked vege cools, add thick curd, chill & serve.
Paranthas for 6
Ingredients
Wheat flour/ atta 3 cups
peeled & grated pumpkin pith 2 cups
oil 2 tbsp
coriander leaves finely chopped 2 tbsp
salt 1 1/2 tsp
chilli pdr 1 tsp
cumin pdr 1 tsp
green chilli finely chopped 2 or to taste
turmeric pdr 1/2 tsp
onion finely chopped 1
Method
Heat oil in a pan, add cumin, when it crackles, add onion & chillies. sauté till onion is light brown, add the pumpkin pithm salt, turmeric & chilli pdr & fry till the pith is soft & cooked. Let the mixture cool, mix in the flour & coriander leaves & make a soft dough, roll out into paranthas, shallow fry with oil/ ghee on both sides till golden brown. serve with any curry of your choice, or with pickle & curd.
You can make raita in the same way, as you made the vegetables for paranthas, once the cooked vege cools, add thick curd, chill & serve.
No comments:
Post a Comment