GOBI PARATHA (CAULIFLOWER PARATHA)

Ingredients :-

For Dough :-

Wheat Flour - 1 cup

Salt to taste

Oil - 1 tsp (Optional)

Water to knead the dough

For The Stuffing :-

Cauliflower (Phul Gobi) Grated - 1 cup

Green Chilly - 2-3 nos. chopped

Onion Chopped - 1 no.

Coriander leaves - 2 tsp (finely chopped)

Coriander powder - 1/2 tsp

Cumin Powder - 1/2 tsp

Salt to taste   

Oil for roasting the Parathas(I have used Olive oil)

Method :-

Firstly, Mix the wheat flour, salt and oil together in a bowl and knead a smooth dough and keep aside.

Clean, wash the Cauliflower and grate them finely. I've used my Vegetable Chopper to grate this. Sprinkle little salt and keep aside for 10 minutes. Squeeze the excess water from the grated cauliflower, add finely chopped onion, green chilly, coriander leaves, all the dry masalas and mix it well.

Now, divide the dough into equal size balls. Take a ball, just roll out a small disc like Puri's shape and put 1 tsp grated cauliflower mixture in the center and cover from each side tightly. Dusting with little flour and roll into any shape by using the rolling pin. Make all the chapati like this.

Heat a tawa / non-stick frying pan. Roast the chapati with little oil / ghee both the sides till brown in colour.

Serve with any Gravy or Fresh Curd or Pickles or Chutney as your choice. Enjoy it !!!

RAW PAPAYA PARATHA (NO ONION-GARLIC)

Ingredients :-

Raw grated Papaya - 1 cup

Grated Carrot - 1 no.

Cumin seeds - 1/4 tsp

Kalonji (Nigella) - 1/2 tsp

Lemon Juice - 2 tsp

Green Chilly - 2 nos.

Chopped Coriander Leaves

A Pinch of Turmeric powder 

Pepper Powder - 1/2 tsp

Salt to taste

Oil for frying

For Dough :-

Wheat flour (Atta) - 1 cup

Gram flour (Besan) - 1/2 cup (Optional)

A Pinch of Salt

Water to knead the dough

Method :-

Heat 1 tsp oil in a pan. Add cumin seeds, Kalonji, when it start to crackle add the grated Green Papaya n Carrot n saute for a while. Add haldi powder, salt to taste and fry in high-medium flame. Don't over cook it. Just fry about 5-8 mins. to evaporate the moisture part n become dry. Add chopped green chilly, coriander leaves, lemon juice n switch off the flame. Transfer this mixture to a bowl and let it cool.

Mix Atta, Besan, salt to taste and knead a smooth dough by adding water. Keep it cover for 10 minutes aside.

Now, divide the dough into equal balls. Take one balls and roll out like Puris and put the mixture into it and cover by closing all sides. Then roll out the roti by sprinkle little atta dust. Heat a non-stick tawa or pan. Make Paratha by adding little oil / ghee on both the sides. Complete all the paratha like this. Serve with curd, pickles or any gravy items.

NOTE:- Any one can use direct raw stuff by mixing all the ingredients together (by squeeze the excess water) and use directly stuffing of paratha.

I've prepared Papita paratha with Paneer Kofta Gravy, Garlic pickles n Salad..The Dinner is ready now!!!

MAKKI DI ROTI SARSON DA SAAG (INDIAN MAIZE FLAT BREAD WITH MUSTARD LEAVES CURRY)

MAKKI DI ROTI N SARSON DA SAAG, IS A TRADITIONAL PUNJABI DISH. THIS IS ONE OF MY FAMILY'S FAVORITIE. A VERY HEALTHY AND EASY TO COOK RECIPE IS BEST IN WINTER. IT'S A VERY GUD EXPERIENCE WHILE PREPARING IT AND FEEL THE AWESOME FRAGRANCE OF PUNJAB IN MY KITCHEN.

Makki Di Roti Ingredients :-

Makki ki Atta (Maize flour) - 2 cups

Gehun ki Atta (Wheat Flour) - 1/2 cup

Ajwain (Carrom) Seeds - 1 tsp

Chopped Coriander Leaves

Chopped Green Chillies - 3-4 nos.

Grated Ginger - 1' inch 

Salt to taste

Cooking Oil - 1 tsp

Warm water - 1 cup Or as needed

Ghee / Oil for frying

Method :-

Take all the ingredients together in a bowl and knead a soft pliable dough. Cover with a wet muslin cloth for just 10-15 minutes. Divide the dough into equal balls and roll with a rolling pin very carefully. Or you can make it by pressing between your palm very slowly. Heat a tawa or pan and cook on a low-medium flame, with or without a brushing of oil/ghee. Now its ready to eat..

Sarson Da Saag Ingredients :- 

Sarson Saag (Mustard Leaves) - 1 bunch 

Palak Saag (Spinach Leaves) - 1/2 bunch

Chopped Onion - 1 big size

Chopped Ginger - 1 tsp

Chopped Garlic (Gud qnty) - 3-4 tsp

Chopped Green Chillies - 1 tsp (as your choice)

Tomato chopped or Puree - 3 nos.

Coriander Powder - 1/2 tsp

Garam Masala Powder - 1/2 tsp

Turmeric Powder - 1/4 tsp

Makki ki Atta - 1-2 tsp

Salt to taste

Ghee / Oil - 2 tsp

Butter - 1 tsp

Method :-

First clean, wash and chop both the Saag clearly. Boil with 1 cup water, add 1' inch ginger, 4-5 garlic cloves and 2 green chilles for 5-10 minutes in a pressure cooker or deep pan. Drain it and allow to cool. Blend it in a blender or hand blender. Now heat 1 tsp Ghee/Oil and 1 tsp Butter in a deep pan. Add chopped onion, chopped ginger-garlic, green chilli and saute for a minute. Add tomato puree, all dry masalas and cook till oil separates from masala in a medium flame. Pour the Saag Puree and cook for 8-10 minutes. Add maize flour at the middle of the time and again let it cook. Add little butter on it and switch off the flame. Serve this healthy and yummy typical Punjabi Dish with Mixed Salad-Nimbu ka Achaar and lil extra Sliced Onion.

METHI PARATHA WITH DRY TOMATO CHUTNEY

Methi Paratha :

Ingredients : -

2 cups atta / wheat flour

Water as needed

Oil or ghee to make parathas

Stuffing :

1. One bunch fresh methi leaves

2. One Potato (cut into thin slices)

3. Two onions (thin slices)

4. Green Chilies (2 nos.)

Preparation of Stuffing :

Heat 2 tsp oil in a pan. Add mustard seeds. After spluttering add onion, green chilies for 2 mins. Then add potato and fry for some mins. Add chopped methi leaves, salt to taste and cook for 5 mins. Let this mixture cool.

Preparation of Parathas:

Add atta, salt(a pinch) and water to make a soft dough. Divide into equal sized balls. Roll out the balls, put the mixture between two chapattis, seal the edges completely with some water with finger so that stuffing will not come out.

Preheat the griddle (tawa). Put paratha on it and turn it and spread little oil or ghee until both sides are golden brown.

Serve hot paratha with home made tomato chutney.

   

Dry Tomato chutney:

Method :

1. Two cups chopped tomato, Garlic cloves (8-10 nos.),Red chilli powder (as per taste),haldi, salt, water as per need. (Boil all the above ingredients for 5-10 mins)

2. For tadka: 2 tsp oil, Mustard seeds (1 tsp), curry patta, red chilies (2 nos)

3. Take out the pan from gas and add some roasted (Saunf and methi) powder, serve hot.

NOTE :- Sending this recipe to ;

• "30 Minutes Meal Mela" hosted by Srivalli.
• "Love Lock series-Bread" hosted by Divya.