PALAK PARATHA AND TROPICAL FRUIT SALAD

23 Sep

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PALAK OR SPINACH PARATHA

Palak or spinach paratha is an excellent variation of paratha where you can include some healthy greens. Specially good for children who are usually not fond of spinach. The paratha is one type of unleavened indian flat bread in which different stuffings are added.

INGREDIENTS:-

  1. Wheat flour – 1 cup
  2. spinach – 3/4 cup chopped
  3. coriander leaves- 1/4 cup
  4. Garam masala powder – 1/4 to 1/2 tsp
  5. Salt – to taste
  6. Jeera/ cumin – 1 tsp
  7. carom seeds (Omam) – 1/2 tsp
  8. Green Chilli – 1
  9. Oil – 1 tsp
  10. ghee/ olive oil for frying

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METHOD:-

Grind the spinach, coriander leaves and green chili into a fine paste in your food processor without any additional water.Heat a small pan and dry roast the carom seeds and cumin seeds. Cool and blend in a mixer to a fine powder. Keep aside.
Combine the flour, salt, oil, prepared powder and prepared spinach paste in a deep bowl and knead into a soft,smooth dough using little boiled warm water. Add some more whole wheat flour if the dough is too soft. Keep the dough aside for at least half an hour.

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Divide the dough into equal-sized portions and roll into balls between your hands till they are smooth and without cracks. Very lightly flour a rolling board or clean counter surface and roll each ball into a circle of 7-8″ diameter (5-6mm thick). Heat a griddle and fry the parathas one at a time like this, Put a paratha on the griddle. Do the first flip when you see tiny bubbles rise on the surface of the paratha. As soon as the first flip is done, drizzle a bit of the ghee/ olive oil on the top and spread well over the surface of the paratha. Flip again in 30 seconds and drizzle ghee/olive oil on this surface too. The paratha is done when both sides are crispy and golden brown.

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Serve hot with a raita of your choice or mango pickle.

 

TROPICAL FRUIT SALAD

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Fruit salads are cool, crunchy, and fun to eat (lots of textures, colors, and flavors). Most people enjoy eating salads–even kids! You can customize them to include the fruits or vegetables that appeal to your family the most, and whichever ones you have on hand.

Fruit salad is naturally low-fat, low-sodium, gluten-free, vegan, paleo friendly, clean-eating dish you can serve for brunch, snack or dessert. Yes, there is sugar in fruit, but it’s natural and unprocessed, and loaded with vitamins, antioxidants, phytonutrients and fiber. Unless you have to watch your sugar for health reason, the USDA suggests you eat about 1-1/2 to 2 cups of fruit a day. We all know that the antioxidants in fruits and veggies work hard to protect your body from aging and disease. But what you may not know is that those antioxidants work even harder when they have the company of other antioxidants. That’s why researchers recommend people eat 5 to 10 servings of a wide variety of different fruits and veggies every day.

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Tropical fruit is any fruit produced by a tree native to the tropics. some tropical fruits are pretty well known all over the world. Pomegranates, mangoes, papayas, avocados, bananas, pineapples, guavas, star fruits, kiwis, dates, and passion fruit are some well-known examples. Many people associate the tropics with exoticism, and as a result, tropical fruit often has an exotic flare. For people who live in the tropics and had grown up eating them , there’s nothing terribly exotic about fruits which grow in the back yards of most homes, but the same us away from our home country ,  find the same fresh fruits in the market place, then we are very lucky indeed.

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serves 6 persons or more

INGREDIENTS:-

  • 1small papaya, peeled and diced 3/4-inch cubes
  • 1 large mango, peeled and diced 3/4-inch cubes
  • 1  cup fresh pineapple, peeled and diced
  • 1 cup – pomegranate airils
  • 3 cups – watermelon diced
  • 2 apples- peeled and chopped
  • 10 dates – deseeded, slit lengthwise
  • 1/4 cup fresh grated coconut / unsweetened coconut flakes for garnish

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METHOD:-

Combine the papaya, mangoes, and pineapple, pomegranate airils in a large bowl and add the juice from the pineapple. Cover and refrigerate until chilled. Just before serving, add the chopped apples and watermelon pieces and garnish with fresh coconut and dates. Toss and serve.

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Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…

 

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