You can jazz up your weekend brunch or lunch with some simple dishes and make it into a lavish one like this broccoli carrot paratha spread. I love the concept of prep once and serve multiple times. And today’s thali/platter or spread is all about that. Also, the barley salad is perfect if you are following a low-carb diet. You can very well relish the broccoli paratha filling alone with the salad and the raita. You can easily customize this entire meal according to your dietary needs. Let’s start with the parathas. When I make parathas, I prepare the filling a little extra to make some sandwiches for dinner. So dinner is taken care of with one-time stuffing preparation. Needless to say, pickles are great prep once and serve multiple time dishes. You can make it once and serve it with dal rice, paratha, yogurt rice, and what not? I made this gooseberry pickle with frozen gooseberries and paired it with the paratha. And the combination was excellent, and we all loved it. I always make barley water during summer. Instead of plain barley water, made some lemonade with it and added the leftover cooked barley in the kachumber or the simple salad. This barley salad is a meal on its own, and as I mentioned before, you can serve this as a meal with the carrot broccoli filling as a side vegetable. See, you can easily convert the meals and customize it. Like pickles, chutneys also come in handy. The green chutney and some sweet chutneys are among them. I use them in my salads, sandwiches and as a side for parathas and bread, etc. Instead of plain yogurt, I added some cucumber and some black salt and red chili powder and made a quick raita.
Broccoli Carrot Paratha Brunch/Lunch Menu-
Now here is the entire list of the recipes that’s on my meal plate.
Broccoli Carrot ParathaCucumber RaitaGooseberry PickleBarley SaladBarley LemonadeGreen Chutney
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