My son gives me very few choices when it comes to cooking. He likes only two vegetables - Potato and Lady's finger. While they are good in their own way, it is imperative that we intake as many veggies as we can. Since my kid refuses to eat any other veggies, I decided to add them in parathas.
Today's special breakfast featured Beetroot-carrot-spinach paratha. It sounds like a strange combination, but I am now resorting to really desperate measures to get my kid to eat some veggies.
What I did was, I grated a small beetroot and one carrot. Then I stir-fried the veggies in a pan using a little oil, a pinch of hing, turmeric, chilli powder, coriander powder and cumin powder. I added spinach (washed and chopped) to the veggies and stirred the veggies together after adding some salt. The veggies usually let out a nice aroma once they are cooked. I set the veggies to cool and then mixed the veggies with wheat flour to prepare a dough.
Fair warning - the dough looks like the one in the image.
But once the parathas are prepared with enough ghee, they look and taste yummy!
Some tips:
1. Please note that even a small beetroot can add immense color to the paratha. So if the people in your home are really picky-eaters, use very small amount of beetroot for the paratha.
2. We usually use the leaves of spinach in parathas. The leftover stalks can be used for cooking. Just wash them and grind the stalks to a smooth paste. You can then add this paste to any gravy or curry. I added this to the Dal that I prepared for lunch.
Colorful veggies are said to be good for the eyes. Unfortunately, what is good for health is rarely tasty! And yet we need to find ways to imbibe these veggies in our daily diet. For those who do not like to eat veggies separately, we can add them to the dishes we prepare and can ensure their regular intake.
That's my cooking blog for today. I will be back with more recipes soon; thanks for reading this!
Good job
ReplyDeleteI too use these tricks
Mix and match