Thursday, April 28, 2011

Gobhi/Cauliflower Paratha

I love Cauliflower/Gobhi, either dry curry or in gravy form. I thought I will give a try to Gobhi Paratha and it was a huge hit at my home. I saw so many versions, finally landed up in Manjula's Kitchen. It came out so well. Thnaks to the wonderful recipe from Manjula ji. I am glad my parents too enjoyed the paratha!!!!My kid also had fun eating it :-)
Here goes the recipe which I got from in video. Just one change, I did not add green chilli in the filling. If you want it spicy, you could add it though.

  • Dough:
    • 1 cup whole-wheat flour
    • 1/2 cup water (Use more as needed)
    • 1/2 teaspoon of salt
  • Filling:
    • 2 cup shredded cauliflower
    • 1/2 teaspoon ajwain
    • 1/2 teaspoon cumin seeds (Jeera)
    • 2 tablespoons chopped cilantro (green coriander)
    • 1/2 teaspoon salt
  • Also needed:
    • 1/4 cup whole-wheat flour for rolling
    • Oil to cook
  1. Mix flour, 1 tsp of melted butter/oil, salt and water together to make a soft dough 
  2. Knead the dough for a few minutes on a lightly greased surface to make a smooth and pliable dough.
  3. Set the dough aside and cover with a damp cloth. Let the dough rest for at least ten minutes.
  1. Mix all filling ingredients together by hand. After mixing let the filling settle for about 5 minutes. I used food processor, but very carefully to avoid too much moisture in cauliflower.
  2. Squeeze the cauliflower mix in order to take out as much water as possible.
Making of paratha
  1. Divide the dough and cauliflower mixture into 6 equal parts.
  2. Roll the dough into 3 inch diameter circles. Put the filling in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six balls.
  3. Each ball needs to settle for two minutes before rolling. Note: If you don’t wait long enough the cauliflower mixture will seep through the edges when rolling the parathas.
  4. Heat the skillet on medium high. Note: An iron skillet works best. To see if the skillet is ready, put a couple of drops of water on it. If the water sizzles right away, the skillet is ready.
  5. To make it easier to roll the balls, first roll them in dry whole-wheat flour.
  6. Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6 inch circles. To reduce the stickiness on the rolling pin or rolling surface, sprinkle dry whole-wheat flour on both side of the semi-rolled paratha.
  7. Place the paratha over the skillet. You will see the color change and the paratha will bubble in different places.
  8. Then turn the paratha over. Paratha should have golden-brown spots. Wait a few seconds and put 1 teaspoon of oil over paratha and spread the oil on the topside. Flip the paratha and lightly press the puffed areas with a spatula.
  9. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.

Ginger Grape Juice

It was kind of weird for me to be away from blog world for a week..
Woohoo..I am back now from the hectic week!!!
I made this Ginger Grape Juice recently as the weather was warm and shining sun :-)
Happily we all had the juice. Also shared with my neighbor too!
Coming back to the recipe....
Grapes - 1 cup washed
Ginger - 1/4 inch - chopped roughly
Whipping cream - 1/4 cup
Honey - 3 tsp 
Sugar - 1 tsp
Salt - a pinch
Mint - for garnishing

First grind the ginger with Grapes, then add whipping cream, honey, sugar and salt.
Transfer to a glass, you could add ice cold water to dilute in the form of juice and garnish with mint. Its ready to be served.
Trust me, it was so yummmm.....

The colour looked so pink, so thought it would be apt to send this recipe to Food palette series Pink hosted by Akheela

Also sending this to Dish Name Starts with: G hosted by Akila

Also sending to "Healthy Recipe Hunt - 3" event hosted by Kurinji

Monday, April 11, 2011

Paneer Butter Masala - USmasala

Yesterday I planned to do some side dish for roti with paneer as I always have paneer at home...
I remembered seeing lots of colourful, yummy paneer recipes in Aipi's USMasala. So digged into Aipi's blog, made Paneer Butter Masala. When my husband is back from shopping, he asked me if I ordered from any restaurant ;-)!!! It was a great applause for me.. I would like to thank Aipi for her detailed & yummmm... recipe.
Just that I added heavy whipped cream instead of evaporated milk.
Please visit her link for the recipe:

Here's a glimpse of Paneer butter Masala!!

Sending to bookmarked recipe hosted by Priya's Bookmarked Recipes - Every Tuesday Event.

Wednesday, April 6, 2011

Ginger Thokku - Reposting and award

Reposting Ginger Thokku for Akila's event "Dish Name starts with G"

Ginger is one of the very best spice, also has antibacterial properties which we use it from tea to recipes.
Its my favourite spice too which I save it in freezer & grate it in whatever side dishes I make.
I met my friend in Bhajan yesterday, she had brought Ginger Thokku, it was too yummy & healthy recipe.
I got recipe from her & made it today, which I would like to share with you all.  
Ginger - 4 inches - cut into pieces.
Tamarind - 1/2 tsp
Jaggery - 1 tsp
Turmeric powder - a pinch
Oil for frying - I used gingely oil
Salt to taste
Mustard seeds - 1 tsp
For Grinding:
Urad dal - 1 tsp
Chana dal - 1 tsp
Red Chillies -2 nos 
Hing - a pinch
Curry leaves - 5 -6 

Heat oil in Kadai and fry urad dal, chana dal, red chillies, hing, curry leaves. Once its done, keep aside.
Fry cut ginger in kadai separately and let it cool.
Grind dal mixture, ginger, tamarind, salt in mixer.
Heat oil in kadai, put mustard seeds, curry leaves. Add the ground ginger paste & turmeric powder when mustard seeds splutter. 
Fry till the mixture is cooked(the raw smell would be gone quick as we have already fried all these ingredients).
Now add jaggery and switch off the stove.
This goes well with dosa, idly, Pongal or with white rice as well..
Ginger Thokku tastes little ginger hot, little jaggery sweet & little sour tamarind  :-)

I thank Akheela of Torviewtoronto for such a beautiful award for participating in Food Palette Series- Brown

Sending this to bookmarked recipes  - a wonderful event hosted by Priya and Aipi

Also sending to - Sara's Feb 2011 event- Healing foods Ginger and Garlic
                                                                  Healing food page

Monday, April 4, 2011

Tangy puffed rice

Pori/Puffed rice is all time favourite for everyone from kids to adults. Its almost always available at everybody's home. I wanted to post something for Kurinji's puffed rice event. Usually, I make bhel puri. Last week, I made puffed rice with mango chutney and potato for evening snack & it had very huge welcome from my family. Here goes the recipe.
Puffed rice - 2 cups
Olive oil - 2 tsp
Salt to taste
Mango Chutney - 2 tsp
For garnishing:
Fried Paneer cubes - 1/4 cup
Tomato - 1 sliced
Sev - 2 tsp
Ingredients to make Mango Chutney:

Mango - Cut small - 1/2 cup
Chilli - 1 or 2 (depend on your spiciness level)
Hing - a pinch
Grind the above ingredients with salt to taste and the mango chutney is ready.

All the veggies below cut small:
Potato - boiled - 1/4 cup
Tomato -  1/4 cup
Cucumber -  1/4 cup
Green chilli -  2 (optional)
Onion - 1/4 cup
Method :
Mix all the vegetables and Mango chutney with Oilve oil in a big bowl. 
Add puffed rice, salt & green chillies into the bowl.
Garnish with Paneer cubes, Sev & Tomato.

Sending this to Kurinji's Healthy recipe Hunt # 2