Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, broccoli and cauliflower cheese paratha. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Broccoli and cauliflower cheese paratha is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Broccoli and cauliflower cheese paratha is something which I have loved my whole life.
Breakfast is often said to be the most important meal of the day, yet as the world moves faster, many don't have time for it. A fabulous stuffing of vibrant broccoli, peppy coriander and gooey cheese makes this paratha a five-star rated delicacy that is sure to thrill your family and friends. Cauliflower cheese gets more colourful with the addition of broccoli in this super Sunday lunch side dish, from BBC Good Food magazine.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook broccoli and cauliflower cheese paratha using 7 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Broccoli and cauliflower cheese paratha:
- Get 1/2 cup chopped broccoli
- Make ready 1/2 chopped cauliflower
- Get 3 tablespoons cheese
- Take to taste Salt
- Get 1/2 teaspoon ginger garlic paste
- Take 1 green chilli
- Prepare Roti dough as required
Add broccoli into the mix and you get a bubbling, cheesy gratin that is pure comfort during the winter months. Why not make smaller portions and serve this as a side as well? Cut broccoli and cauliflower into florets, discarding outer leaves and stems. Drain the vegetables, reserving the cooking liquid.
Instructions to make Broccoli and cauliflower cheese paratha:
- First of all take oil in kadai and add chopped cauliflower and broccoli with salt, ginger garlic, green chilli and cook well. Now add cheese
- Roll out a roti and add two spoons of mixture to it. Bring the edges together and seal it and roll the parathas and cook on both sides on a hot griddle. Serve with Pickle
If you want a richer sauce, add some cheese to the white sauce or add cream instead of milk. You can also reduce the amount of the vegetable liquid. In Peace and Parsnips, Lee Watson invites everyone to discover the delights of eating meat- and diary-free recipes, bursting with vitality and taste. Using fresh produce, Lee celebrates this incredibly healthy way of eating through recipes that are varied. Broccoli and cauliflower are both from the Cole Family of vegetables and are variations of the wild mustard plant, or sometimes called the wild cabbage plant.
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