Yamini Gupta Recipes

  Paratha comes from North India. These people are famous for their parathas. Infact people from different places go to north india to enjoy its food. Parathas are so famous as there are variety of paratha and it is eaten with curd and lots of butter on top of it. In addition to this, it is cooked with pure ghee which makes paratha a delicacy.  Be it any season, you will get to eat one or the other paratha in any punjabi family. Specially during winters when body needs more energy. Common parathas are - aloo paratha, gobi paratha, paneer paratha and mooli paratha. Mooli paratha is stuffed with white radish available in abundance during winter. Mooli paratha can also be eaten in two ways - one is stuffed in dough and other is mixed with yellow corn flour. Both the parathas tastes completely different. Today I will share the former method recipe. There are different types of radish available. White radish is used to make parathas. There are ample nutritional benefits of eaten ra...

  Today I will share with you all makki da paratha, which is popular punjabi breakfast during winters. There are many cuisines made from makki da atta or corn flour. This flour is yellow in colour and not white. One should always pick makai atta that is coarsely grinded and not fine flour. This recipe is not just simple makkai paratha but it is methi makkai paratha. Methi (fenugreek leaves) are available in abundance in winter. Methi (fenugreek leaves) is very healthy and tasty leafy vegetable. There are incredible health benefits of including methi (fenugreek leaves) in our daily diet. Firstly, it is very low in calorie. It helps in reducing weight. Secondly, it is rich in Vitamin K and thus helps in strengthening bones. Then, it is also a good source of Vitamin C, which boosts the immunity system. Lastly, it is good for our gut. It cleans the intestine. So do not miss this vegetable when it is in the season. It is always important to eat right at the right time. By this I mean in...

  Parantha is staple food of Punjabis. It is made with different stuffings. There are two types of parantha - tandoori parantha and tawa parantha. Tandoori parantha is mostly made with maida and tawa parantha is made with wheat flour. Tandoori parantha is cooked in tandoor while tawa parantha is cooked on tawa by applying oil or ghee. Most common paranthas are aloo parantha, pyaaz parantha, gobi parantha, mooli parantha, paneer parantha. Ever heard of chana dal parantha ? If not, then you must try it. You will just love it. It is so simple to make and tastes like something unique and special. Chana dal is also called bengal gram. All you need to do it make stuffing. Dough is the simple roti dough that we knead every day. Any parantha   goes well with curd and some butter on the top of hot parantha. There are two types of chana dal parantha. One is made with cooked dal any other with boiled dal. Today, we will see how to make boiled chana dal parantha that is stuffed in the...