Pumpkin Paratha

Paratha is all time favourite item for everyone. But now a days due to health , we avoid having paratha. So I think that how to make healthy paratha. And today I tried the paratha with pumpkin and it tasted great. This recipe is so easy to make and very much healthy also. Especially children are loved the parathas very much but normal partha are not healthy so I think my “Pumpkin Paratha” is great achievement for all paratha lovers.  

Let me tell you some benefits of the Pumpkin.  Scientific name is Cucurbita maxima.

A cup of cooked, mashed pumpkin contains more than 200 percent of your recommended daily intake of vitamin A, which aids vision, particularly in dim light, according to the National Institutes of Health. Pumpkin is an often-overlooked source of fiber, but with three grams per one-cup serving and only 49 calories, it can keep you feeling full for longer on fewer calories. pumpkins boast the antioxidant beta-carotene, which may play a role in cancer prevention, according to the National Cancer Institute. pumpkin that may keep cancer cells at bay can also help keep the skin wrinkle-free. A cup of cooked pumpkin has more of the refueling nutrient potassium. The highly cleansing power of this orange-colored juice helps scrub away the old build-up of arterial deposits, reducing the risks of heart diseases and stroke.  The high anti-oxidants prevent arteriosclerosis (hardening of the arteries). Pumpkin is rich also in calcium.

Time required: Less than 20 minutes.

Ingredients:
● 2 cup refined flour ● ½ cup pumpkin pest ● 1 medium size onion finely chopped ● 3 to 4 green chilies finely chopped ● 1 tbsp coriander leaves finely chopped ● ½ tsp cumin seeds pd
● ½ tsp oregano ● Refined oil ● Salt to taste ● Sugar to taste

Procedure:

Step 1: Make a soft dough with flour, pumpkin pest, onion, chilies, coriander leaves, cumin seeds, oregano, salt, sugar and little bit water.

Step 2: divide the dough into same size. Shape each into a round ball. Flatten a little.

Step 3: Roll out each flattened ball into a circle.

Mixed Dal Cutlet Curry

 I am going to show you a recipe which is my husband loved very much. Everyone knows that cutlet is a very popular and simple snack item. In Indian cuisine, a cutlet specifically refers to cooked meat (mutton, beef, fish or chicken) stuffing that is fried with a batter/covering but the vegetarian version has no meat in it, instead the filling is various type veg things. This version is more popular with the dominantly vegetarian Indian population. I tried this recipe with musur dal and chana dal which are basic ingredient in this recipe and recipe is “Mixed Dal Cutlet Curry”. It’s delicious and mouth watering. 

Masoor dal is an important part of the diet in many parts of the world. Masoor dal contain high levels of proteins, including the essential amino acids isoleucine and lysine and more source of protein. Masoor also contain dietary fiber, vitamin B1, and minerals all with virtually no fat. It can they help lower cholesterol, managing blood-sugar levels.

Chana Dal are split, polished baby chickpeas. This pulse is high in protein as well as dietary fiber that aids digestion and keeps you full for longer.  This ancient legume has been around for centuries and remains a healthy and satisfying comfort food in India and the Middle East today. Chana Dal are very nutritious, easy to digest, and have an exceptionally low rating on the glycemic scale. These little beans are a powerhouse of lean protein, iron and dietary fiber. 
There are some inconsistencies in facts when it comes to the exact nutritional values of chana dal, but the average nutrition can be determined. In general, 100 grams of dry pulse contains about 330 kcal. Most of the calories come from carbohydrates as 100 grams contains 48 grams. Dietary fiber constitutes 10-11 grams, which is a rather high amount. However, there is also about 20 grams of protein as well as 5 grams of fat.

Time required: Less than 30 minutes.

Ingredients:
● 1 cup musur dal (boiled) ● ½ cup chana dal (boiled) ● Garam Flour for binding ● 1 cup milk 
● 1 medium size onion pest (for curry) ● 1 medium size chopped onion (for cutlet) ● 7 to 8 chopped green chilies ● 2 tbsp chopped coriander leaves ● ½ tsp oregano ● ½ tsp chili flex ● 1 tsp cumin seeds pd ● 1 tsp black pepper pd ● ½ tsp cardamom pd ● 1 tsp ginger pest ● 1 to 2 bay leaves ● Corn flour ● Salt ● Sugar ● Ghee ● Refined oil

Procedure:

Step 1: Take a bowl and mix the both dal and garam flour mix very well.

Step 2: Add onion, chillies, coriander leaves, oregano, cumin seeds pd, chili flex and some salt.

Step 3: Mix together the mixture and shape as you wish. 

Step 4: Take a deep pan and heat some oil.

Step 5: Take a plate and take some cornflour.

Bhindi Aloo Masala

Today dish is a typical Bengali dish "Bhindi Aloo Masala" made with vindi (Ladies finger) and Aloo (Potato). It is very tasty, quick and easy to make and requires a few ingredients. Aloo bhindi recipe - there are many ways of making but I got this recipe from my mom. Vindi, aloo masala is very regular in our meal. Aloo and bhindi are two basic vegetables in Indian cooking. I usually make this two or three times in a week as Vindi is my husband’s favorite vegetable and this is suitable for lunch or dinner.

The scientific name for Lady's Fingers is "Abelmoschus Esculentus" commonly known as "Okra" too. Okra, also known as "lady finger", is one of the popular nutritious vegetables of North-Eastern Africa origin. They usually gathered while the pods are green, tender, and at immature stage. The plant is cultivated throughout the tropical and warm temperate regions around the world for their fibrous fruits or "pods." It grows best in well-drained and manure rich soil. The pods are among the very low calorie vegetables. They provide just 30 calories per 100 g, besides containing no saturated fats or cholesterol. Nonetheless, they are rich sources of dietary fiber, minerals, and vitamins. The pods contain healthy amounts of vitamin A, and flavonoid anti-oxidants such as beta-carotene, xanthin and lutein. It is one of the vegetables with highest levels of these anti-oxidants. Fresh pods are the good source of folates. The pods are an also good source of many important minerals such as iron, calcium, manganese and magnesium.

Okra also helps red blood cells production and prevent anemia. The high antioxidants in okra helps protect the immune system against harmful free radicals and prevent mutation of cells. The high antioxidants and vitamin C content make okra useful for reducing asthmatic attacks. It has insulin-like properties that help to reduce blood sugar level. The rich folate content in okra can help decrease the incidence of neural tube defects in babies. Okra contains beta-carotenes (precursor of vitamin A), xanthin and lutein, all antioxidant properties that are helpful for vision health, preventing eye problems like cataract and glaucoma. With good bowel movements, skin health will improve. Helps reduce acne, psoriasis and other skin conditions.

Time required: Less than 15 minutes.

Ingredients:
● 200-250 gms bhindi/okra (cut into ½ inch pieces) ● 1 medium potato ( cut into 1 inch thick pieces) ● 5 to 6 green chilies sliced ● 2 tsp mustard paste ● 2 tsp poppy seeds paste  ½ tsp black cumin seeds ● ½ tsp turmeric pd ● 1 tsp red chili pd ● Salt ● Sugar ● Mustard oil

Procedure:

Step 1: Heat some oil in a pan and add black cumin seed.

Step 2:  Slide the vindi into hot oil and dip fry until soft.

Step 3: Add aloo and some salt and fry until golden brown.

Step 4: Take a bowl and take the mustard seeds pest, poppy seeds pest, turmeric pd, red chilli pd and little bit of water mix very well.