Stuffed Gobhi (Cauliflower) Parathas

Gobhi paratha is a type of paratha that is stuffed with flavored cauliflower. It is a bread with North Indian origin, and is predominantly popular in the Indian Subcontinent. It is made especially by Punjabi's in Delhi. Crisp and tasty parathas that none can refuse. This is a one dish meal, it is very filling. This can be had for breakfast or dinner or packed as tiffin.

Ingredients

For The Dough
1 Cup Wheat flour
1 Tablespoon Oil
Salt to taste
Water for kneading

For the stuffing

1 Cup  Cauliflower - grated
1 Medium Onion  - finely chopped

1 Teaspoon Ginger-Garlic paste
1 Tablespoon Oil
Salt to taste
1 Teaspoon Kacha masala
1/4 Teaspoon Garam masala
2 Tablespoon  Coriander leaves- finely chopped
2 Tablespoon Mint leaves - finely chopped
1/2 Teaspoon  Green Chilly - finely chopped

Other Ingredients

Whole wheat flour for rolling
Oil/ ghee for greasing and cooking

For Serving

Fresh curd / chutney / tomato sauce/pickle

Method
For the dough

Combine the wheat flour, oil and salt in a bowl, mix well and knead into a stiff dough using enough water. Cover with a lid and keep aside for 15 minutes.

For the stuffing

Heat the oil in a broad non-stick pan, add the onions,green chilly and cook till onions are light brown add the  ginger-garlic paste and fry well. Then add cauliflower, salt, kacha masala powder and mix well cover and cook on a medium flame for 2 to 3 minutes. Open and dry the water if any add the garam masala powder,the coriander, mint leaves, mix well and cook on a medium flame for another minute.
Divide the stuffing into equal portions and keep aside.

Method
Divide the dough into equal portions as the cauliflower mixture.

Roll a portion of the dough into a circle using a little wheat flour and place a portion of the stuffing on the roti, close the edges and roll it into a paratha lightly so that the stuffing does not spill out.

Cook the paratha, using a little ghee till it turns golden brown in color from both the sides. Repeat the same method and make the remaining parathas.

Serve hot with fresh curds, chutney, sauce or pickle. H and I had with curds and sauce for dinner. 

Check out the Blogging Marathon page for the other Blogging Marathoners doingBM#49.

Labels: Parathas, Cauliflower, Blogging Marathon, Rotis, Indian Breads, Gobhi

Pudina Parathas / Mint Leaves Parathas

These mint leaves are from my kitchen garden.   I had plenty of  these growing, so on Sunday these went into the  chapatti dough.  Making these are so easy and these parathas are so aromatic.  

This goes to BM week 3, day 3, under the theme Indian Bread Baskets.
Ingredients

1 Cup Pudina/Mint leaves - finely chopped
2 Cups Wheat flour
1/2 Teaspoon Cumin  seed
2 Green chillies -  chopped

1/2 Teaspoon Turmeric powder
1/2 Teaspoon Red Chilly powder
1 Teaspoon Lemon juice

1 Tablespoon Oil
Salt to taste

Method
Grind  cumin and green chillies into a paste without adding water. Add lemon juice to this.
Add the paste, turmeric, chilly powder oil, pudina and salt to wheat flour and knead into a  soft dough.
Make parathas roast them on a hot griddle and apply ghee.
Serve it with ketchup, curd or raita or sabji

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49.

Lables: Blogging Marathon, Healthy, Pudina, Rotis, Vegan, Indian Breads, Parathas

Heavy Paratha

Heavy Paratha is made of whole wheat flour. It is a richer version of chapatti. Freshly cooked crisp paratha, eaten taking it off the griddle, is delicious! I wanted to make something different for breakfast.  Instead of having bread butter, I made this, which was even more filling and yet healthy.

This goes to BM week 3, day,  under the theme Indian Bread Baskets.

Ingredients

2 Cups Whole Wheat Flour

1/2 Teaspoon Salt
Enough water to make soft dough

Butter as needed for folding and basting

Method

Making dough:

Place flour and salt in flat big thal or bowl, add water a little at a time as you knead it and make a soft dough. Leave to stand  covered with a moist cloth for 15 minutes or so. Knead briefly again.

How to shape the  square paratha. See step by step pic.

Break dough into 10-12 portions (size is your own choice) and roll them into balls. Keep covered with a moist cloth. 

Dust one ball with dry flour and roll it out to a round thick circle.

Brush the circle with butter

 and sprinkle little flour

Fold  one side.

Then the other side

 Apply butter lightly on both sides .

Sprinkle little flour , then  fold the Top side

The fold the bottom side  and now this become a square.  

In the meantime place a griddle or tava on low flame to heat. 

Roll out  this into a thick big square. It should be rolled from center outwards so that the edges are thinner than the center. You will need to dip it in dusting flour on both sides a couple of time during this process. Parathas should be thick (see pic).

Put the paratha on the hot griddle/tava .

Flip it over, after a minute and cook this side till brown dots appear and then again flip and cook this side the  same way.

Press paratha gently all over with a flat spatula or a cotton cloth, if you see any steam escaping, seal it by pressing it gently, making it balloon up. Brush a little butter on both surfaces. 

Next paratha can be rolled as this one is cooking.

 Serve hot with any curry or sabji of your choice.

We had this with a hot Cup of Tea.

 ah ah see the folds of the paratha.

My Notes :• 

Parathas can be made in advance. Do not brush the butter on it, stack them  on top of each other and wrap in Aluminium foil. They can be re-heated before serving by brushing little butter , either individually on a griddle.

They freeze quite well too, but should be defrosted properly before re-heating.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49.

Labels : Breakfast, Blogging Marathon, Paratha, Indian 

Sabudanyache Thalipeeth - .A traditional Maharashtrian fasting dish.

Today being Maha Shivratri I prepared this fasting recipe. In this month BM week 3, day 1  I choose Indian Bread Baskets, and this is perfect for this theme .

Sabudana Thalipeeth is an Indian dish made from soaked Sabudana (pearl tapioca). It is typically prepared in parts of Western India such as Gujarat, Madhya Pradesh, Rajasthan, & Maharashtra. In major towns like Mumbai, Pune, Indore, Bhopal and Nagpur, it is available as street food and is widely eaten throughout the year. It is the dish of choice when an individual observes a "fast" during Shivratri, Navratri, or a similar Hindu religious occasion.

Pearl tapioca (Sabudana) is soaked for a while, and is added with cumin seeds, salt, red chili powder, green chillies and other optional ingredients such as roasted peanuts. It is usually garnished with coriander leaves.

Sago is nearly pure carbohydrate and has very little protein, vitamins, or minerals. The addition of Peanuts to Sabudana adds to the protein content, making it a more balanced meal. It has a high calorific content, due to the quantity of starch and fat present.  So let's go to the recipe.

Makes: 7 - 8 Thalipeeths

Ingredients

1 Cup sabudana (sago)
2 Large Potatoes
3 Tablespoon Roasted Peanut - coarsely powdered

2 Tablespoon Lemon juice

1  Tablespoon Cumin seeds

1 Tablespoon Roasted Cumin powder

2 Tablespoon  Coriander leaves -  finely chopped 

2 Green Chilies - finely chopped
1/2 Tablespoon Sugar powder
1 Teaspoon Salt  or as per taste
Ghee or Oil for frying

Method

Wash sabudana 3-4 times and soaked overnight in the water or for  4 -5 hours .  Keep water level same as level of sabudana.

Boil and mash the potatoes.  Add sabudana and rest of the ingredients. Combine everything with your hand. Make equal size  balls from the mixture.

Grease frying pan with little ghee or oil. Put one ball and press with your palm to make a thin and round thalipeeth.  Make a hole in the center and also around (see pic).

Sprinkle some ghee around it and cover it with a lid. Take off the lid after 3-4 minutes. Flip the side, cook properly on slow flame till turns reddish.

Serve thalipith with sweet lemon pickle or with yogurt.

Wipe pan with before making the next thalipeeth.


My notes:

Quantity of potatoes should be sufficient to hold sabudana. Also, do not use too much of potatoes in the mixture.

Using coriander leaves is optional as some do not use it when fasting.

Do not soak sabudana in too much of water. If its there, drain out excess water from sabudana before mixing with potatoes.

You can roll out thalipeeth on plastic sheet and then roast it on the pan it will help to save your time. Grease plastic sheet before pressing thalipeeth on it.

Check out the Blogging Marathon page for the other Blogging Marathoners doingBM#49.

Click here Sabudana (Sago) Khichdi recipe

Labels : Sabudana, Rotis, Breakfast, Street food, Blogging Marathon, Indian Breads

Vegetarian Ribbon Sandwiches - Creamy and Cheesy

When my daughter was growing up, I always made Ribbon Sandwiches for her birthday parties. These vegetarian sandwiches consist of carrots, beets and green chutney. I recently made these sandwiches for our weekend friends outing. I was thrilled because I have wanted to showcase them for a long time. I love these sandwiches because they make such a beautiful presentation with the ribbons of color running through each sandwich. These were a talk about.... a WOW factor. The best part is they are so simple and inexpensive to make. The spreads for the sandwich can be made ahead and refrigerated. 
This week BM#49, its all about Cheese. Sending this to PJ, who is hosting my Kids Delight, themed on Say Cheese!

Ingredients:

2 large loaf Sandwich bread

For the Spreads

3 Otty Carrots - finely chopped - boiled
1 Teaspoon Mustard sauce
2 Tablespoon heaped Cream Cheese
2 Tablespoon Butter
1/4 Teaspoon White Pepper powder
A pinch of Salt

3 Beetroots - finely chopped - boiled
1 Teaspoon Mustard sauce
2 Tablespoon heaped Cream Cheese
2 Tablespoon Butter
1/4 Teaspoon White Pepper powder
A pinch of Salt

A handful each of coriander and mint leaves
2-3 green chillies (or as required)
1 ½ tsp Lemon juiceSalt to taste

1/2 Cup Packed Fresh Coconut - grated
1/2 Teaspoon Cumin seeds
1/2 Teaspoon Sugar
2 Tablespoons Butter
2 Tablespoon Cream Cheese

Method:

For the Carrot spread:

In a blender add the carrot and rest of the ingredients, pluse it 2 -3 times till well blended. Remove in a bowl and refrigerate till needed.

For the Beetroot spread:

In a blender add the beetroot and rest of the ingredients, pluse it 2 -3 times till well blended. Remove in a bowl and refrigerate till needed.

For the Chutney Spread:

Grind the coconut, coriander leaves, the mint leaves, green chilies, lemon juice and a little salt, sugar to a fine paste. Then add the cream cheese and butter and grind till well blend Remove in a bowl and refrigerate till needed.

Making the Sandwiches:

Take four slices of bread. On one slice, spread the chutney. Cover with the second slice and spread the carrot spread. Cover with the third slice of bread, spread the beetroot spread. Cover with the fourth slice and press lightly. Place all the sandwiches in zip lock bag and refrigerate them till required. Just before serving, Cut the side crust, then cut the sandwich in the middle. This would give you 2 finger sandwiches.

These are so yummy that kids and well as adults loved it and there was demand for more. 

Check out the Blogging Marathon page for the other Blogging Marathoners doingBM#49.

Labels: Breakfast, Kids delight, Sandwiches, Blogging Marathon