Gobi Paratha

Gobi paratha is favorite of many.  Just another variety of stuffed paratha. Quite easy to make. Goes very well with dhal or just pickle and raitha / curd.Gobi paratha gives a similar taste as of paneer paratha, its because of the texture of the grated cauliflower being similar to that of paneer. Indeed a great item for dinner or lunch... Do try it you will know it for yourself....

Ingredients:

For Stuffing

Grated Cauliflower - 1 Cup
Onion (Finely chopped) - 1/2 cup
Ginger garlic paste - 1/4 tsp (optional)
Green Chilli (Finely chopped) - 1 tbsp
Salt - 1/2 tsp
Chilli Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Corriander leaves (chopped) - 2 tbsp
Oil - 1 tbsp

For the dough

Whole wheat flour - 2 cups
Salt - 1/2 tsp
Water - 3/4 cup
Oil - 2 tbsp 

How to make :

1. Heat the oil in a pan and add the onion and ginger garlic paste. Saute for 5 mins.

2. Add green chili, cauliflower and saute for 2 mins. Add salt, chilli powder and garam masala.

3. Add the corriander leaves and mix well and remove from stove. Make small round balls of the stuffing and keep aside.

4. Stuff the mixture into each paratha dough and roll it to thick/thin paratha as you like.

5. Shallow fry the paratha on a pan with ghee or butter.

Aloo Gobi

Quite a long gap.. This month, this is my second post... Hope to get back on track soon.. Anyways now coming to the dish, today I'm posting one of dry sabji for roti / pulav. Aloo Gobi.... This can be made in few different ways. I have added peas also just give more colour appeal and taste. It can be avoided also.

 

Ingredients:

 

Potato (Cut into cubes) - 3 Cups

Cauliflower florets - 2 Cups

Peas - 1/2 Cup

Onion (Finely chopped) - 1 1/2 Cups

Tomato (Finely chopped) - 3/4 Cup

Green Chili (Finely chopped) - 1 tsp

Ginger garlic paste - 1 tsp

Salt - 3/4 tsp

Corriander powder - 1 tbsp

Cumin powder - 1 tsp

Chili powder - 1 tsp

Garam Masala - 1/2 tsp

Turmeric powder - 1/4 tsp

Oil - 3 tbsp

Red Chili - 2 nos.

Jeera - 2 tsp

Corriander leaves - For garnish

 

How to make:

 

1. In boiling water add little salt and add the potatoes, cauliflower and peas and leave it for 2-3 mins. Cool it and remove the cauliflower separately.

 

2. In a kadai, heat oil, add the jeera and red chili. When it splutters, add the onion and saute for 2 mins. Add the ginger garlic paste & green chili and saute for another 2 - 3 mins.

 

3. Now add the tomato, saute for 2-3 mins. Now add all the dry ingredients (salt,corriander powder, cumin powder, turmeric powder, garam masala).

 

4. Add the potatoes and peas to it and blend the masala well. Leave it in simmer for 3-4 mins. Then add the cauliflower florets. If required you can add a tbsp of oil. Blend well and let it cook for 7-10 mins.

 

5. Check if all the vegetables are cooked.... Garnish with corriander leaves and serve it...

Cauliflower Masala

This mouth watering side dish goes very well with hot phulka's or roti's.... Of course with rice (Basmati) or Jeera rice also it will be good... Not tough to make too....

 

Ingredients:

Cauliflower - 1 cup
Onion (Finely chopped) - 1/2 cup
Tomato (Finely chopped) - 1/2 cup
Ginger garlic paste - 1/2 tsp
Salt - 1/2 tsp
Chilli Powder - 1/2 tsp
Corriander powder - 1 tsp
Garam masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Kasturi Methi - 1 tsp
Jeera - 1/2 tsp
Oil - 2 tbsp

How to make it:

 

1. In a kadai, heat oil and add the jeera. Once it crackles add the onion and saute for 2-3 mins. Add the ginger garlic paste and saute till the onion turns golden brown.

 

2. Now add the tomato and saute for 3 mins.... Now add the salt, chilli powder, garam masala, corriander powder and turmeric.

 

3. Add the cauliflower and mix well. Add 1/2 cup of water and cover the kadai. Let it cook for 10 mins.

 

4. Cauliflower would have cooked completely by now.  Add the kasturi methi by crushing in between your palms.

 

5. You can garnish with chopped corriander leaves and serve it hot with phulkas.....

Crispy Gobi 65

Now its time for some starter... How about crispy Gobi 65.... I just love this golden fried starter. Its very easy to make and the best starter I would say..!!

Ingredients

Cauliflower - 250 gms
Corn flour - 2 Tbsp
Salt - 1/2 Tsp
Chilli Powder - 1/2 Tsp
Oil for frying
Curry leaves for Garnishing

How to make:

1. Cut the florets and wash them nicely running water. Add the corn flour, chilli powder and salt and mix thoroughly. Leave it for 30 mins

2. Heat the oil in a kadai and fry them medium flame for about 5-8 mins... Take it out in a tissue to drain the oil...

3. Garnish it with fried curry leaves... The crispy Gobi 65 is ready to munch....