Cabbage and Carrot Paratha

Hi friends,

Two back to back posts. 😁 I know even I am surprised.

This one is my sister’s recipe. Recently she sent this over Swiggy Genie (I cannot thank them enough!) I loved it so much that I had to try it, ofcourse. So here it is. Made it step by step as told by her. It came out just perfect. The parathas were little smaller in size but heyy, the size never matters. 😉

Let’s get started.

Ingredients :

Stuffing :

1 cup finely grated cabbage.

1 cup grated carrot.

1 tablespoon finely chopped ginger.

1 finely chopped green chilli

1 teaspoon garam masala

1 teaspoon red chilli powder

1/2 teaspoon turmeric powder

1 teaspoon roasted cumin powder.

1 teaspoon coriander powder

1 tablespoon Finely chopped coriander leaves.

Salt to taste.

For the Dough:

2 cups Wheat flour

1 teaspoon carrom seeds

Salt to taste.

Method :

• Prepare a soft dough by mixing wheat flour, carrom seeds and salt and let it rest.
• 
• In a pan, add a tablespoon of oil and sauté ginger and green chillies. Add the grated cabbage, carrots, Garam masala, red chilli powder, turmeric powder, Cumin powder and coriander powder and salt and mix. Sauté for 5 minutes or till the mixture becomes semi dry.
• 

• Take a small portion of dough about lemon sized, and roll it evenly. Take one tablespoon of stuffing and close the edges. Roll it again evenly.
• 

• Heat a Tawa and cook the paratha on it on a low medium flame till the colour turns golden brown. Apply ghee on both sides for enhanced flavor.

Serve hot with green chutney, pickle or curd.

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Navratri Sundal and the science behind it.

So the Navratri is almost gone with only a day remaining, the golu bommais (dolls) are ready to be packed neatly in cartoon boxes or suitcases, and shifted to storage loft, again. The Sundal season is over almost , and we can’t wait to reconcile with Onion and Garlic, can we?

But have you ever wondered why we south Indians prepare Sundal this the of the year? Or why most of the people who celebrate this festival fast, refraining from having staple grains in their diet? Some are so stringent in their fasting, that they go without salt for nine days, surviving only on fruits, salad, milk and faith. I am sure we all as kids must’ve asked our elders, this questions, questioned these procedures and I am sure most of us would’ve gotten a vague ‘I don’t know, that’s how it is’ , ‘dont question everything’, ‘its for god‘ , as answers , don’t we?

My grandmother has always been practical lady and with her Ayurvedic knowledge, she did have some answers to my persistent questions. She says the reason why Sundal is included in our diet compulsorily this time of the year is Sundals (legumes) increase our body metabolism. Just before Navratri we Hindus celebrate Shri Krishna Janmashtami and Sri Ganesh Chaturthi, both festivals where we consume heavy, fatty and yummy sweets and savouries. The build up of fats and toxins because to it affects our immune system. Fasting or having Sundal preparations (legumes) during this time helps detoxifying our body eliminating the unnecessary toxins, bringing us back in shape just in time for Diwali, the festival of ghee dripping sweets.

Before bidding adieu, Sharing my favourite Sundal recipe :-

Peanut Sundal :

Ingredients :-

Peanut – 1 cup

Green chillies – 2, coarsely grinded.

Finely grated ginger – 1 teaspoon

Grated coconut – 3 tablespoon.

Salt to taste.

2 teaspoon oil for tempering

Mustard seeds – 1 teaspoon

Curry leaves – a few.

Pinch of turmeric powder and asafoetida

Preparation :

• Soak the peanuts in 1 cup of water for an hour.
• Pressure cook the peanuts adding little bit of salt for 4-5 whistles or till the peanuts are cooked. (See to it that it isn’t overcooked) allow the cooker to depressurise naturally.
• In a pan, add oil. (Coconut oil tastes great but you can add any other oil too) Add mustard seeds and allow it to crackle.
• Add curry leaves, green chillies and grated ginger. Saute for a minute on low flame.
• Add turmeric, asafoetida and mix.
• Add the boiled peanuts, salt if required grated coconut and mix nicely. Cook on a low flame for 3-4 minutes.
• Serve it hot as an evening snack.