Mughlai Cauliflower

In this recipe the cauliflower is fried and then used, but wanted to reduce the quantity of oil and keep this as light as possible.  Let me tell you still this gravy tasted yummy and light on the on tummy.  My family enjoyed this Mughlai Cauliflower  for lunch.  So here is the recipe.

Ingredients 

2 small sized Cauliflower (whole) - cut into florets
6 Cups Water
1 Teaspoon Turmeric
1 Teaspoon Garam masala
1 Teaspoon Red chilli powder
2 Green chillies - slit
1 Tablespoon Ginger - Garlic paste
1 Teaspoon  Cumin seeds
2 Teaspoon Coriander seeds
1 inch piece Cinnamon
4  Green Cardamoms
8 - 10 Cashew nuts
2 Large Onions -  finely sliced
4  Tablespoon Milk
1 Cup Tomato puree

2 Tablespoon Paneer - grated
1 Cup water

2 Tablespoon Fresh Cream

1/3 Cup Oil

Method

Cut the cauliflower in small florets, wash and blanche it in 6 cups water. Drain and cool.

Fry the onions till golden  brown.

In a hot tawa dry roast the coriander, cinnamon , cardamons, cashewnuts, cumin seeds  lighlty .

Then powder them in blender,  add the fried onions and grind to paste.

In a pan heat oil add the ground paste, ginger-  garlic paste, red chilly powder, turmeric powder, salt and little water, fry then add the tomato puree, fry well till oil leaves the sides. Add the slit green chillies and fry well.  Add the  paneer, milk and stir till the all is blended, then add the cauliflower give a quick stir,  cover and cook for 3 minutes.  Add a cup of water or more to adjust the gravy consistency and  let it boil till the cauliflower is cooked.  Add the garam masala and give a quick stir then add fresh cream and switch off the flame.

Sprinkle chopped coriander leaves and serve hot with phulkas or nan. 

Lables : Cauliflower, Vegetarian, Main course, Gluten free

Gobhi Kolhapuri Masala / Cauliflower Kolhapuri Masala

Sometimes these ready made masalas are a real blessing. I say this  not because, am marketing their products.  But the other day, had some guest suddenly for dinner and in  the vegetable tray there was only cauliflower.  With  the ready masala mix,  ta.. da.. this sabji was ready in 15 minutes.

Ingredients
One Medium size Cauliflower  -  cut into small florets
4 medium size tomatoes
A Packet of Rasoi Magic Veg Kolhapuri Mix

2 + 2 Tablespoons of Oil

1/2 Cup Milk

A tablespoon of butter

A tablespoon of Coriander - finely chopped

Method
Mix entire pack of spice mix to ½ cup of milk.

Heat 2 tbsp. oil in a pan, fry Cauliflower florets to golden brown in color. Remove and keep aside.

In the same pan add a another 2 tablespoons of oil and the  tomato puree or finely chopped tomatoes,  cook for 5 minutes till they are soft and mushy. 

Add spice paste & cook for 2-3 min, add a cup of water & cook for 2 to 3 min. Garnish with a tablespoon of butter and chopped coriander.

Serve hot with phulkas or nan.  It was very delicious and my guest enjoyed their meal.

Labels:  Blogging Marathon, Cauliflower, Vegetarian, Main course   

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