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. 
  

Creamy Egg Masala | Egg Curry with Cashew nuts

Creamy Egg Masala

Egg curry with a creamy cashew nut gravy.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Serves: 2 to 3
Ingredients:

1. Hard boiled eggs- 2 or 3
2. Cashew nuts- 12 to 14
3. Cumin seeds - 1/4 tsp
4. Onion,finely chopped- 1 large( about 1 cup)
5. Green chilies,cut into two - 1 ( or according to taste)
6. Ginger and garlic ,finely chopped - 2 tsp
7. Turmeric powder - 1/4 tsp
8. Kashmiri chili powder- 3/4 to 1 tsp (or according to taste,See notes)
9. Coriander powder - 1 tsp
10. Garam masala powder- 1/2 tsp
11. Tomato,chopped- 1 small (about 1/4 cup)
12. Water - 1 cup( or as required)
13. Coriander leaves,chopped - 1 tbsp
14. Salt- To taste
15. Oil- as required

Instructions:

Soak cashew nuts in warm water for about 15 minutes.Grind this to form a smooth paste.Keep aside.

Heat  oil in a pan,add cumin seeds and let it splutter.Next add onion and green chilies and saute until it turns translucent.Add ginger and garlic  and saute until onion turns golden brown.

Reduce flame to low and add turmeric powder,kashmiri chili powder,coriander powder and garam masala powder.Fry for about 30 seconds,stirring continuously.

Now add tomato and mix well.Add 1/8 cup water and cook over medium flame until tomato turns mushy. 

Cook until masala starts to leave the sides of the pan.Now add the cashew nut paste and mix well until combined.

Now add  1 to 1.5 cups water ( or  as required) and salt to taste.

Bring this to a boil , add hard boiled eggs and coriander leaves.Cover the eggs with the gravy and cook for few more minutes.Serve with chapathi or pulav.

NOTES

• Adjust the quantity of Kashmiri chili powder according to your taste.
• Adjust the quantity of water according to the amount  or consistency of gravy required.
  
   

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. 

Chapathi Noodles | Healthy snack using leftover chapathi

Chapathi Noodles

Quick ,easy and delicious chapathi noodles
Prep Time: 10 minutes
Cook time: 10 minutes
Serves: 2
Ingredients:

1. Leftover Chapthis-3 ( see notes)
2. Onion,sliced- 1 small
3. Garlic ,chopped- 1 clove
4. Green chilies,chopped-1
5. Cabbage and carrot ,julienned- 1 cup
6. Capsicum ,julienned-1/4 cup
7. Black pepper powder- to taste
8. Soya sauce- 1/2 tsp
9. Tomato sauce- 1 tsp
10. Egg- 2 small( optional)
11. Salt- to taste
12. Oil- as required
13. Coriander leaves,chopped-as required

Instructions:

Stack the chapathis one over the other and divide it into 4 quarters.

Cut into long strips and keep aside.

Heat oil in a pan,add onion,garlic and green chilies.Saute until it turns translucent.

Add cabbage and carrot,cook for few minutes.Next add capsicum and saute for another minute.

Now add black pepper powder,soya sauce , tomato sauce and salt to taste.Mix well until combined.

Move the vegetable over to one side of the pan and add the eggs ( i used  2 egg whites ),add a pinch of salt,scramble the eggs as they cook and  mix into the vegetables.

Add the sliced chapathis and mix well.Add chopped coriander leaves and serve immediately..

NOTES

• You can also use tortillas instead of chapathis.