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The healthy environment for self esteem must contain appreciation and acceptance of people for who they are. That comprehension and acceptance shouldn’t be based upon the condition they must first conform to a prescribed standard of behaviour or conduct. This is unhealthy. Unconditional recognition and approval given in the form of support makes it possible for people to achieve their ultimate potential.
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We hope you got benefit from reading it, now let’s go back to chilli parotta recipe. To cook chilli parotta you need 18 ingredients and 6 steps. Here is how you do that.
The ingredients needed to prepare Chilli Parotta:
- Prepare Parottas chopped (leftovers) - 3 nos
- Provide Oil for frying
- Provide cut onions - 1 medium onion
- Prepare Green bell pepper; chopped into cubes - 1/2 pepper
- Prepare Salt
- Take Chilli sauce - 1 tblsp
- Get Tomato sauce - 2 tblsp
- Take Soy sauce -
- Take Hot Water -
- You need Chopped cilantro - few
- Prepare Garam masala -
- Provide Coriander powder -
- Use Kashmiri chilli powder -
- Prepare Cumin seeds -
- Take Garlic deskinned and diced - 2 nos
- Use Ginger garlic paste -
- Take Green chilli slit lengthwise -
- Take Spring onion -
Steps to make Chilli Parotta:
- Chop the leftover Parottas into cubes. Fry them in oil and let them dry on tissues to bloat excess oil.
- In a sauté pan, heat 2 tablespoons of oil. Add the cumin seeds and garlic. When it turns a golden brown, add in onions and ginger garlic paste. Let it turn slight brown. Then add in the bell peppers.
- Once they have been crisped, add in coriander powder, kashmiri chilli powder, salt, garam masala and salt. Mix them well in low flame until the flavors are extracted.
- Add in chilli sauce, tomato sauce and soy sauce. Mix them well together. Add in hot water to about 1/4 cup and let all of them boil well together for about 3 minutes.
- Toss in the fried parotta pieces and mix them well with the gravy. Cover the pan and let it heat for 2 minutes.
- Switch the flame off, add in chopped cilantro and spring onions. Toss and serve hot.
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