ALL YOU NEED:
| Wheat Flour | 1 cup |
| Turmeric Powder | Pinch |
| Chilly Powder | 1 spoon |
| Radish | 1 No. |
| Salt | To Taste |
| Oil | 1/2 spoon |
METHOD:
Peel the radish skin and grate it. Squeeze water from radish completely and save it. Now take a wide bowl, add wheat flour, turmeric powder, chilly powder and salt. Mix well. Now add grated radish, mix it again. Once done, knead it by adding radish water. Knead well until it reach proper chapathi consistency. Pour a spoon of oil and knead again, just to avoid dryness. Make small balls and roll it using rolling pin. Heat tawa, place the rolled paratha, add a spoon of oil around the corners. Toss it on both sides until it gets cooked. All done, serve hot with some raitha.
♬ Sangeetha♡Nambi ♬
7 comments:
delicious paratha dear...
People who avoid radish, this is a great option for them I guess
This is one of my favorite parathas.. healthy and delicious..
sooper inviting Sangeetha
delicious preparation
healthy paratha.. pass me that plate
Delicious looking paratha !
What concerned me is the plate ! Please don't use plastic plates for hot food.Plastic particles get melted a bit & mix in the food.People eat in banana leaf 'coz the banana leaf's chemicals get mixed in food.Same with silver plates 'coz some silver mixes in food & it's good.Similarly hot food on plastic gets some of the plastic properties & plastic is highly toxic & poisonous & it's not supposed to be edible !
Steel is good enough, but plastic & paper plates are highly toxic. Paper has many chemicals that are toxic & poisonous for us. Drinking hot coffee in paper or plastic cups etc is detrimental to health, even if it happens just once.
Similarly aluminium is another heavy metal which should be avoided in cooking.It's reported that people who cook in aluminium vessels fall sick easily & often compared to people who don't.Aluminium was prepared by the british to ensue slow poison in India.Before that people were using either clay pots or brass or bronze vessels.( since we shouldn't cook anything sour in brass or bronze veseels, they used to use stone vessels for anything sour ). There is great science behind our ancient people's cooking vessels & cooking process.
So aluminium pressure cookers should be avoided at all costs. It takes half an hour to an hour to cook dal ( if you pre-soak it ) & 30 mins or less for rice ( if you soak it ).Start boiling dal ( and rice ) an hour before you start cooking in a steel vessel, you won't need a pressure cooker & the ingredients are tastier & healthier.
watch this - https://www.youtube.com/watch?v=6w8zZy1I5_I
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