5 Interesting Paratha Recipes For A Delicious Weekend Breakfast - NDTV Food

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Breakfast without a paratha is incomplete in many Indian households. All you need to do is simply knead the wheat dough, stuff it with a masaledar filling, roll, and cook on tawa. That's all you need to prepare a scrumptious treat. But what if we told you that the humble paratha can be made with so many interesting fillings? Well, yes! Here we bring you a list of 5 unique paratha recipes that taste just delicious. Parathas are not only a terrific breakfast option, but they also satisfy hunger pangs in the middle of the day because they are simple, quick, and easy to prepare. So, without further ado, let's learn how to make it at home.

Also Read: 15 Best North Indian Breakfast Recipes | Popular Breakfast Recipes

Weekend Special: Here're 5 Interesting Paratha Recipes You Must Try

1.Chilli Garlic Paratha - Our Recommendation

The paratha we enjoy the most will be the first on the list. Here, we bring you a recipe for scrumptious chilli garlic parathas with a garlic bread-like aroma. It is really flavourful and spicy! If you are someone who loves spicy food, this recipe will perfectly fit the bill for you. Click here.

2.Papad Ka Paratha

For those who want to get over the typical parathas and try something new, this delectable and crispy combo is an ideal choice. Click here.

3.Beetroot Paratha

This recipe for beetroot parathas will give your normal parathas a nutritious twist. If you want to enjoy a healthy paratha without compromising on the taste, this recipe is the one you must try! Click here.

4.Achari Paratha

Got some leftover achaar at home? We have got you the perfect recipe to use it. Your family will love this recipe whether you serve it for breakfast or lunch. To tone down the spiciness in this dish, you may also serve it with curd. Click here.

5.Liquid Dough Paratha

Lastly, we bring you a paratha recipe that is made with liquid dough. You can pair this paratha with dahi, raita or dips, as per your choice. Wondering how to go about this? Click here.

Now that you know all the recipes, it's time that you execute these ideas at home and let us know your experience in the comments below. Happy Weekend!

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Papdi Chaat

Papdi chaat can take on many variations, but this particular version is a monster of a delight with two chutneys, tender potatoes and chickpeas, tangy yogurt, a medley of eye-catching red onions, pomegranate seeds, diced tomatoes, and finished with a generous snowing of crunchy sev noodles. 😍

Get the Papdi Chaat recipe.

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5 Quick And Easy Cabbage Recipes For Weekday Dinner - NDTV Food

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Maintaining a work-life balance can be difficult, especially during the workweek. It can become too much at times to perform both office work and household duties. Planning and preparing meals, running household errands and more, there are so many things that one needs to perform, right? So, what do you do? Although ordering food is the most practical choice one can imagine, it may be pricey and unhealthy for many. For these reasons, we advise choosing hassle-free, wholesome, and utterly satisfying home-cooked quick meals. Having said that, here we bring you 5 quick and easy cabbage recipes that are just perfect for a weekday dinner. Take a look below.

Also Read: How To Chop Cabbage: Easy Tips And Tricks That Are Sure To Help

Here're 5 Quick And Easy Cabbage Recipes You Must Try:

1. Patta Gobhi Matar - Our Recommendation

Let's start the list with the recipe we loved the most. This cabbage and peas sabzi with mild spicing is just what you need when you want to make something delicious without investing in back-breaking efforts and time. Find the complete recipe here.

2. Bengali-Style Gobhi Curry

Bengali cuisine is all about seafood. And if you love seafood, this recipe will perfectly fit the bill for you. This recipe gives a twist to the classic gobhi sabzi by adding fish to it and imparting it some extra flavours. Click here for the complete recipe.

3. Cabbage Pulao

Next up, we bring you a quick and delicious keto-friendly pulao recipe that will spruce up your palate with oodles of ghee and masalas - it's called keto cabbage pulao. Wondering how to go about it? Click here.

4. Muttakos Poriyal

If you are a South Indian food lover, we bring you a recipe that is sure to treat your taste buds. Cabbage is prepared with dhuli urad dal, chana dal, mustard seeds, and coconut. Besides being delicious, it is also high in protein. Click here.

5. Cabbage Soup

Lastly, we bring you a hearty soup recipe. The soup is made by mixing together an assortment of vegetables along with cabbage and optionally meat or chicken stock. Besides, it is a great option to add a zing to your weight loss diet. Find the recipe here.

Now that you know how to cook all these recipes, try them at home and let us know how you all liked them in the comments below.

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38 Best College Recipes - Dorm-Friendly Recipe Ideas - Delish

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PHOTO: JOEL GOLDBERG; FOOD STYLING: HADLEY SUI

College can be an incredible time in a young person’s life. It’s often the first time they’ve been on their own, free to make their own choices, to do whatever they want, whenever they want. It can be empowering to some and overwhelming to others, especially when it comes to figuring out what to eat and how to cook it. No matter how you (or your recent high school grad) are feeling about it, we’ve got inspiring recipes for you—everything from comfort food to staples, from breakfast to dinner. Check out our list of 38 college food recipes and get excited—you might just discover some favorites you’ll make over and over again.

Learning to juggle a whole new class and life schedule all on your own can be tough, so we’ve included some easy recipes here that make the most of simple ingredients and cooking methods, like our TikTok ramen (seriously, get on the everything bagel seasoning train), our black bean tostadas, our mug brownie, or our flatbread pizza. Other recipes, like our PB&J overnight oats or our egg muffins, take a bit of forethought, but once you’ve made them, you’ll be set for breakfasts all week long.

Speaking of being set for the whole week, it can be annoying to always have to spend mental energy on figuring out what to eat. That’s part of the plight of being an adult, so set yourself up for success by learning to meal prep. Set aside time for cooking a few times a week, and make recipes (or components of recipes) you can eat in the days to come. Check out our warm tahini ramen noodles, our sheet-pan chicken fajitas, our black bean and corn salad, our breakfast burritos (you can freeze them!), our chicken salad sandwich, or our sheet pan sausage & vegetables for ideas. Invest in some good reusable containers (or just use leftovers from takeout!), then fill them up. You’ll always have something tasty to grab, which is one less stressful thing off your plate.

Everyone in college gets homesick at one point or another, and we think the best way to combat it is to make comfort foods that remind you of home. We’ve included some of our favorites, like spaghetti & meatballs, meatloaf, mac & cheese, and grown-up spaghetti-Os, but ask your families for theirs before you head off to college, then make them whenever you could use a boost. These recipes often make a ton of food, so you can make some new friends by sharing them with dorm-mates who could use a bit of comfort too.

Want more easy recipe inspiration? Check out our best beginner friendly recipes for two (great for date night!), our top healthy lunches, and our favorite no-bake desserts.

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Easy and Cheap One-Pot Recipes - The New York Times

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Because no one likes washing the dishes.

Maybe you have a fancy dishwasher with all the bells and whistles, or maybe the fancy dishwasher is you, but either way, fewer dishes to clean is always something to love. These cozy, one-pot weeknight dishes are some of our readers’ favorites for getting a complete meal on the table with minimal cleanup.

1. Vegetable Tofu Curry

Julia Gartland for The New York Times. Food Stylist: Monica Pierini.

“Luscious! This is going to be on regular rotation in my home!”

You know the thick solids at the top of a can of coconut milk? Instead of stirring it into the rest of the can, Genevieve Ko scoops it out and uses it to sauté the veggies in this 20-minute vegetarian curry before pouring in the rest of the milk. This imbues the entire dish with a rich, nutty flavor.

Recipe: Vegetable Tofu Curry

2. Pasta and Lentils (Pasta e Lenticchie)

Christopher Testani for The New York Times. Food Stylist: Monica Pierini.

“I admit that I had doubts about this recipe but decided to give it a go. Utterly delicious!”

This hearty Italian dish from Ali Slagle is quintessential cucina povera, or peasant food, which is characterized by simple dishes made with a handful of affordable ingredients. Here, pasta, lentils, tomatoes, onion and garlic cook in the same pot so that the pasta starches thicken the liquid into something almost luxurious.

Recipe: Pasta and Lentils (Pasta e Lenticchie)

3. Sheet-Pan Sausage Meatballs With Tomatoes and Broccoli

David Malosh for The New York Times. Food Stylist: Simon Andrews.

“This was so great. After I made it I thought about it all week. It would just hit me in the middle of the day, like ‘Wow. Remember when you made that Saturday? That was really good.’”

Yasmin Fahr uses uncased sausage to make cute little meatballs that cook alongside broccoli, tomatoes, mushrooms and garlic bread in this complete sheet-pan dinner that can be on the table in about 40 minutes.

Recipe: Sheet-Pan Sausage Meatballs With Tomatoes and Broccoli

4. One-Pot Japanese Curry Chicken and Rice

David Malosh for The New York Times. Food Stylist: Simon Andrews.

“I wake up craving this sometimes — I love it so much.”

Kay Chun’s one-pot, weeknight version of the classic Japanese stew calls for chicken thighs, vegetables and rice. No need for store-bought instant curry roux. Instead, curry powder, ground nutmeg and Worcestershire sauce are bloomed in butter for a rich sauce that mimics its flavor.

Recipe: One-Pot Japanese Curry Chicken and Rice

5. Brodo di Pollo con Pastina (Chicken Soup With Pastina)

Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.

“Over the past few years, I’ve made this soup at least 100 times.”

Now is the time to whip out those little star or alphabet noodles you bought on a whim. In this one-pot chicken soup from Naz Deravian, boneless chicken breasts, carrot, onion, celery and garlic cook together for a simple, comforting soup that’ll make you feel better about, well, everything.

Recipe: Brodo di Pollo con Pastina (Chicken Soup With Pastina)

6. Sheet-Pan Pierogies With Brussels Sprouts and Kimchi

Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

“One of my favorite dishes from NYT. I have made it with both fresh and frozen pierogies, it turns out fine either way. When my store didn’t have pierogies, I substituted it with gyoza (potstickers work, too), and it was still delicious.”

Hetty McKinnon is a vegetable genius. In this clever recipe, she combines store-bought pierogi with brussels sprouts and kimchi for a filling vegetarian sheet-pan meal that is anything but boring.

Recipe: Sheet-Pan Pierogies With Brussels Sprouts and Kimchi

7. Tomato Rice With Crispy Cheddar

Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.

“This is a crispy dream!”

Technically, this dish is not one-pot — Priya Krishna calls for sautéing the vegetables in a pan, then transferring them to a baking dish — but if you prep them in an ovenproof pan, ta-da! It’s a one-pot wonder.

Recipe: Tomato Rice With Crispy Cheddar

8. Creamy One-Pot Pasta With Chicken and Mushrooms

Julia Gartland for The New York Times. Food Stylist: Michelle Gatton.

“This is a family favorite; the recipe that got us hooked on NYT’s cooking site.”

In this recipe, Mark Bittman cooks pasta, shallots, mushrooms and chicken as one would risotto — by gradually adding broth and white wine to the pot and stirring until it’s absorbed for a creamy one-pot affair with nary a drop of cream. This recipe is a solid template from which to start, but kick up the herbs and spices as you see fit.

Recipe: Creamy One-Pot Pasta With Chicken and Mushrooms

9. Baked Eggs With Beans and Greens

Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

“Made this for a weeknight dinner on a blustery night. In a word, fantastic! With a glass of wine and toast, I felt like I was in Tuscany.”

Chock-full of herbed sausage and chickpeas, this dish from Colu Henry is like a more substantial version of eggs in purgatory, the classic Italian egg and tomato casserole. Substitute any white bean you like for the chickpeas, and for a vegetarian version, ditch the sausage.

Recipe: Baked Eggs With Beans and Greens

10. Skillet Chicken With Black Beans, Rice and Chiles

Con Poulos for The New York Times. Food Stylist: Simon Andrews.

“This recipe is INCREDIBLE. Packed with flavor.”

Adapted from Diana Henry’s “From the Oven to the Table: Simple Dishes That Look After Themselves,” this complete chicken dinner is a delightful mix of flavors and textures. The cumin-y rice and black beans soak up the chicken juices, and everything emerges from the oven perfectly cooked. One note: Be sure to use a 12-inch skillet; a smaller or larger pan might result in under- or overcooked chicken or rice.

Recipe: Skillet Chicken With Black Beans, Rice and Chiles

11. One-Pot Orzo With Shrimp, Tomato and Feta

David Malosh for The New York Times. Food Stylist: Simon Andrews.

“This recipe was bomb. I love Rao’s sauce, so I substituted the blistered tomatoes for that.”

Inspired by shrimp saganaki, the classic Greek appetizer, this recipe from Yasmin Fahr combines shrimp, tomatoes, orzo and feta for a vibrant, well-rounded meal. Stir in some baby spinach for a little green, a can of drained white beans for more heft, and feel free to use frozen shrimp in place of fresh; just thaw them first.

Recipe: One-Pot Orzo With Shrimp, Tomato and Feta

12. One-Pot Mujadara With Leeks and Greens

Andrew Scrivani for The New York Times

“Made it two days in a row. A new classic that I can’t wait to iterate on.”

Mujadara is classic Middle Eastern comfort food made with lentils, rice and caramelized onions. This version from Melissa Clark calls for leeks because they cook faster, but you can certainly use onions in equal amounts instead.

Recipe: One-Pot Mujadara With Leeks and Greens

13. One-Pan Roasted Fish With Cherry Tomatoes

Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne.

“Yes, yes, yes. This was an outstanding weeknight meal using halibut.”

You can use perfectly ripe in-season tomatoes or the grocery store variety for this deceptively simple and, yes, kind-of sophisticated dish from Lidey Heuck. The tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, then everything is scooted to the side so the fish can cook nearby in the last 10 to 12 minutes of cooking time.

Recipe: One-Pan Roasted Fish With Cherry Tomatoes

14. Lemony White Bean Soup With Turkey and Greens

Con Poulos for The New York Times. Food Stylist: Jerrie-Joy Redman-Lloyd.

“Yummy and comforting. We almost never have fresh herbs, so I just add small amounts of whatever dried herbs Clark recommends fresh until it tastes right.”

This delightfully adaptable soup from Melissa Clark is delicious and warming on a chilly fall night. To thicken it, smash some of the beans; to loosen, add more broth. Substitute uncased turkey or chicken sausage for the ground turkey. Toss in whatever greens you have in the fridge. And if you don’t have fresh herbs on had, just follow the smart reader advice above until a spoonful makes you nod and smile.

Recipe: Lemony White Bean Soup With Turkey and Greens

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