Gobi Paratha | Cauliflower masala stuffed Indian Flatbread

Gobi Paratha

Cauliflower masala stuffed Indian flat bread.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Makes: 6 to 8 parathas
Ingredients:

1. Whole wheat flour- 1 Cup(+ extra for dusting)
2. Water - as required
3. Salt - to taste
4. Oil / Ghee - as required

For Cauliflower stuffing:

1. Cauliflower,grated- 1  to 1 and 1/4 cups
2. Cumin seeds - 1/4 tsp
3. Onion,finely chopped - 1/4 cup
4. Green chilies,finely chopped - 1 ( or according to taste)
5. Ginger ,finely chopped - 1/2 tsp
6. Kashmiri chili powder- 1/4 tsp( or to taste)
7. Turmeric powder - 1/4 tsp
8. Coriander powder - 1/4 tsp
9. Garam masala powder- 1/4 tsp
10. Coriander leaves,chopped - 1 tbsp( optional)
11. Salt- To taste
12. Oil- as required

Instructions:

In a bowl,combine together whole wheat flour,salt and sufficient quantity of water and mix well.Knead to form a soft dough.Cover and keep aside for atleast 20 minutes.

Heat oil in a pan,add cumin seeds and saute for few seconds.Add onion,green chilies and ginger .Saute until onion turns golden brown.

Now add kashmiri chili powder,turmeric powder,coriander powder and garam masala powder.Saute for few seconds.Add grated cauliflower and salt to taste.

Cook until all the moisture evaporates . Add coriander leaves ( if using) and switch off the stove.Allow this filling to cool completely. 

Divide the dough into 6 to 8 equal parts. Roll a portion of the dough into a circle of 4" diameter on a lightly floured surface.

Place 1 tbsp  cauliflower filling in  the center.Bring all the sides to the center and seal tightly.

Pinch off the excess dough,if desired.Dust the surface with whole wheat flour ,roll the stuffed dough lightly to form 6 to 7 " circle.(Lightly dust the parathas with flour,if it sticks to the rolling pin or the  working surface.)

Heat a nonstick /iron tawa ,place the paratha and let it cook until the color changes slightly for about 15 seconds over medium high heat.Flip the paratha and cook for few more seconds.Drizzle 1 tsp oil over the paratha.Flip the paratha again and gently press using a spatula.Cook until golden brown spots appear on both the sides.Repeat with the remaining dough and filling.Serve hot with pickle and yogurt.

NOTES

• For best results, drizzle ghee over the parathas. 
  

Broccoli Paratha| Step by step recipe

Broccoli Paratha

Broccoli masala stuffed Indian flatbread.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Makes: 6 to 8 parathas
Ingredients:

1. Whole wheat flour- 1 Cup( extra for dusting)
2. Water - as required
3. Salt - to taste
4. Oil / Ghee - as required

For Broccoli stuffing:

1. Broccoli,grated- 1 and 1/4 to 1.5 cups
2. Cumin seeds - 1/4 tsp
3. Onion,finely chopped - 1/4 cup
4. Green chilies,finely chopped - 1 ( or according to taste)
5. Ginger ,finely chopped - 1/4 tsp
6. Garlic ,finely chopped - 1/4 tsp
7. Kashmiri chili powder- 1/4 tsp( or to taste)
8. Turmeric powder - 1/4 tsp
9. Garam masala powder- 1/4  tsp
10. Coriander leaves,chopped - 1 tbsp( optional)
11. Salt- To taste
12. Oil- as required

Instructions:

In a bowl,combine together whole wheat flour,salt and sufficient quantity of water and mix well.Knead to form a soft dough.Cover and keep aside for atleast 20 minutes.

Heat oil in a pan,add cumin seeds and saute for few seconds.Add onion,green chilies ,ginger and garlic.Saute until onion turns golden brown.Now add kashmiri chili powder,turmeric powder and garam masala powder.Saute for few seconds.

Add grated broccoli and salt to taste.Cook until all the moisture evaporates. Divide the dough into 6  or 8 equal parts. 

Roll a portion of the dough into a circle of 4" diameter on a lightly floured surface.Place 1 tbsp  broccoli filling in  the center.

Bring all the sides to the center and seal tightly.Pinch off the excess dough,if desired.Dust the surface with whole wheat flour ,roll the stuffed dough lightly to form 6 to 7 " circle.(Lightly dust the parathas with flour,if it sticks to the rolling pin or the  working surface.)

Heat a nonstick /iron tawa ,place the paratha and let it cook until the color changes slightly for about 15 seconds over medium high heat.Flip the paratha and cook for few more seconds.Drizzle 1 tsp oil over the paratha.Flip the paratha again and gently press using a spatula.Cook until golden brown spots appear on both the sides.Repeat with the remaining dough and filling.Serve hot with pickle and yogurt.

NOTES

• For best results, drizzle ghee over the parathas. 

Aloo Palak Curry | Step by step recipe

Aloo palak curry

North Indian style Potato - spinach curry.
Prep Time: 15 minutes
Cooking Time: 20 minutes
Serves: 2
Ingredients:

1. Spinach,cleaned- 1 bunch
2. Green chilies - 1 or 2( or according to taste)
3. Cinnamon - 1" piece
4. Cloves - 1
5. Cardamom- 1
6. Bay leaf - 1
7. Onion,chopped - 3/4 cup( 1 medium)
8. Ginger and garlic,finely chopped- 1.5 tsp
9. Coriander powder- 1 tsp
10. Turmeric powder - 1/4 tsp
11. Cumin powder - 1/8 tsp
12. Black pepper powder - 1/4 tsp
13. Tomato,finely chopped - 1/2 cup( 1 medium)
14. Sugar - 1/8 tsp
15. Water - as required
16. Potato,cubed and boiled - 1 large
17. Kasuri methi - 2 large pinches
18. Garam maasala - 1/4 to 1/2 tsp
19. Cream - 1/2 to 3/4 tbsp
20. Salt - to taste
21. Oil - as required

Instructions:

Bring water to a boil in a large pot.Put the palak leaves in the boiling water ,and allow them to boil for 1 to 2 minutes.Transfer the cooked palak to a bowl containing ice cold water.( This is done to stop the cooking and to preserve the green colour.)Drain and puree the spinach along with green chilies in a blender.Keep aside until required.

Heat oil in a pan,add cinnamon,cloves,cardamom and bay leaf.Saute for few seconds.Now add onion and saute until golden.

Now add ginger and garlic.Saute until raw smell leaves.

Reduce flame to low and add coriander powder,turmeric powder,black pepper powder and cumin powder.Saute for few seconds  and add chopped tomato.Mix well and cook over medium heat.

Cook until tomato turns mushy and oil starts to separate.Now add the pureed spinach and mix well.

Add sugar , sufficient quantity of water and salt to taste.Bring this to a boil and add kasuri methi and garam masala.

Now add the boiled potato and mix well.Cover and cook for few more minutes.Finally add the cream ,mix gently and switch off the stove.Serve with chapathi or rice.

NOTES

• You can substitute fresh cream with yogurt if desired.
• Adjust the quantity of water according to the consistency required.
• You can also shallow fry the potato cubes ,if desired.
• Adjust the quantity of green chilies according to your taste.

Chana Masala | Chole Masala (with coconut)

Chana Masala

Chickpeas in spicy coconut-tomato gravy.Perfect with batura,roti or poori .
Prep Time: 30 minutes + Soaking time
Cooking Time: 30 to 45 minutes
Serves: 3 to 4
Ingredients:

1. Dry Chickpeas - 1 cup
2. Mustard seeds- 1/4 tsp
3. Cumin seeds - 1/2 tsp
4. Ginger,finely chopped - 2 tsp
5. Garlic,finely chopped - 2 tsp
6. Green Chilies,chopped - 1 or 2( according to taste)
7. Curryleaves - 1 sprig
8. Onion,finely chopped - 1.5 cups(2 large)
9. Turmeric powder - 1/2 tsp 
10. Kashmiri chili powder  - 3 to 4 tsp ( or according to taste)
11. Coriander powder - 1 tbsp
12. Water - as required 
13. Tomato,chopped - 1/2 cup (1 medium)
14. Sugar - 1 generous pinch
15. Salt - to taste
16. Coriander leaves,chopped - 1/4 cup
17. Oil - as required

To Roast and grind:

1. Grated coconut - 5 tbsp
2. Fennel seeds- 1 tsp
3. Cumin seeds - 1 tsp
4. Cinnamon - 3/4" piece
5. Cardamom - 2
6. Cloves-3 to 4
7. Star anise-4 petals or 1 small
8. Oil - 1 tsp

Instructions:

Soak chickpeas in plenty of water for about 8 hours or overnight.Drain and pressure cook until it turns soft,adding sufficient quantity of water.

Heat 1 tsp oil in a pan,add all the ingredients listed under ' To roast and grind'.Fry till it turns golden brown.Transfer it to a tray and allow to cool completely.Grind this to a smooth paste adding sufficient quantity of water.Keep aside until required.

Heat oil in a pan,add mustard seeds and let it splutter.Add cumin seeds and saute for few seconds.Next add ginger,garlic,green chilies and curry leaves.Saute for few seconds..

Now add onion and saute until it turns soft and golden brown in colour.

Reduce flame to low and add turmeric powder,kashmiri chili powder and coriander powder.Add 1 tbsp water and mix well.Stir well and fry until oil starts to separate.

Add tomato and salt to taste.Cook over medium heat until tomato turns mushy and oil starts to separate.

Add the prepared coconut masala paste ,sugar and  1/4 cup water,mix well and bring it to a boil.

Next add the cooked chickpeas along with the stock.Mash some of the chickpeas with the back of the ladle to thicken the gravy.Add more salt if required.

Cover and cook over medium heat for about 10 minutes or until the gravy turns thick.Add coriander leaves.Cook for few more minutes and serve with roti /batura.

NOTES

• Adjust the quantity of green chilies and kashmiri chili powder according to your taste.
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Aloo Paratha| Potato Masala Stuffed Indian Flatbread | Step by Step Recipe

Aloo Paratha

Potato masala stuffed Indian flatbread.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Makes: 6 parathas
Ingredients:

1. Whole wheat flour- 1 Cup( extra for dusting)
2. Water - as required
3. Salt - to taste
4. Oil / Ghee - as required

For Potato stuffing:

1. Potato,boiled and cubed- 2 medium
2. Cumin seeds - 1/2 tsp
3. Onion,finely chopped - 1/4 cup
4. Green chilies,finely chopped - 1 ( or according to taste)
5. Ginger ,finely chopped - 1/4 tsp
6. Kashmiri chili powder- 1/4  tsp( or to taste)
7. Turmeric powder - 1/4 tsp
8. Garam masala powder- 1/4 to 1/2 tsp
9. Coriander leaves,chopped - 1 tbsp
10. Salt- To taste
11. Oil- as required

Instructions:

In a bowl,combine together whole wheat flour,salt and sufficient quantity of water and mix well.Knead to form a soft dough.Cover and keep aside for atleast 15 minutes.

Heat oil in a pan,add cumin seeds and saute for few seconds.Add onion,green chilies and ginger.Saute until onion turns golden brown.

Now add kashmiri chili powder,turmeric powder and garam masala powder.Saute for few seconds.Add potato , coriander leaves and salt to taste.

Mix well until it is smooth.Divide the stuffing into 6 equal parts.

Divide the dough into 6 equal parts and roll a portion of the dough into a circle of 4" diameter on a lightly floured surface.Place the filling ball in the center.

Bring all the sides to the center and seal tightly.Pinch off the excess dough,if desired.

Press it lightly using your finger tips to form a circle.

Dust the surface with whole wheat flour ,roll the stuffed dough lightly to form 6 to 7 " circle.(Lightly dust the parathas with flour,if it sticks to the rolling pin or the  working surface.)

Heat a nonstick /iron tawa ,place the paratha and let it cook until the color changes slightly for about 15 seconds over medium high heat.Flip the paratha and cook for few more seconds.

Drizzle 1 tsp oil over the paratha.Flip the paratha again and gently press using a spatula.Cook until golden brown spots appear on both the sides.Repeat with the remaining dough and filling.Serve hot with pickle and yogurt.

NOTES

• For best results, drizzle ghee over the parathas.