Gobi Paratha | How to make Gobi Paratha ~ Step by Step Recipe | Chapathi Varieties

I know I can talk for hours about how much I love stuffed parathas. I was glad that Konda likes the stuffed ones too. Makes it so easy for us to pack their lunch box. However she likes only the Paneer Stuffed or Aloo Stuffed Paratha. Never knowingly she would've opted for anything else.

So deciding that she should eat other vegetables, these cauliflowers went into the stuffing to make sure she will not find them out. There is no limit to experiment your stuffing and this is the second method. The first one is a simple stuffed gobi with minimum ingredients. Today's stuffed gobi uses different spices all together.

When I asked Pavani for selecting a theme for this month's Kid's delight, she quickly got back saying she wanted to sneak in healthy stuff into kid's meal, which they might other wise never eat. This Gobi paratha was made just for that idea and trust me, even if you feel you are being deceptive, this is really worth it..

Step by Step Picture Recipe

Clean and wash the cauliflower florets in cold water and then in hot water for 10 mins.Drain and keep aside.

Have onions chopped fine, green chilies and cauliflower ready.

Heat a non stick pan with 1 tsp of oil, add the finely chopped onions. Saute for couple of minutes.

Then goes the finely chopped green chillies.

1 big Minced garlic goes in now.

Meanwhile, grated the cauliflower to fine pieces.

This is enough for about 5 parathas.

When the onions are well browned, add the grated cauliflower, turmeric powder, cumin powder, ajwain, garam masala, red chili powder and salt. Mix everything well together.

Saute till all the ingredients are cooked well.

Remove and allow to cool.

Finally add the fresh coriander leaves and mix.

For the dough, knead the usual way, divide into equal balls, Flatten one ball this way on the sides.

Place one tablespoon of the stuffing

Start from one corner and keep closing the opening.

Now comes the finally part.

Enclose it completely.

Then again gather the ball as you would gather and pat again to make sure the stuffing is well covered.

Dust with maida/ all purpose flour.

And roll out. Heat tawa and cook on both sides.
Since there is no binding it might come out but you should be able to manage after the first paratha.

Serve with aam ka Achar and Dahi.

Cauliflower Paratha | Gobhi paratha | Healthy Lunch Box for Kids

Ingredients Needed:

For the Dough

Wheat flour - 2 cups
Salt to taste
Water to knead - 1 cup appr.
Ghee/ Butter - 1 tsp (opt) you can use curds instead.

For stuffing:

Cauliflower florets, grated - 1 cup
Onion - 1 medium
Green Chillies - 2 long
Chili powder - 1/2 tsp
Cumin powder - 1/2 tsp
Ajwain - 1/2 tsp
Anardana powder - 1/2 tsp (opt)
Salt to taste
Coriander leaves
Oil for frying

Butter to spread on top

How to make Gobi Paratha:

For the dough,

Take the flour in a wide bowl, add salt, water and knead to a soft but stiff dough. Keep it aside covered.

For the Cauliflower stuffing

Clean, wash and soak the florets in hot water for 10 mins. Then grate it fine. Keep it aside.

Heat a non stick pan with oil, saute the onions, then add minced garlic, green chilies. Saute till the onions are browned.

Then add all the spices, mix well and saute for couple of mins. Remove and allow to cool. Finally add finely chopped coriander leaves.

For making the paratha:

Divide the dough into equal balls. Dust the ball and flatten the sides. Place a tablespoon of the stuffing in the middel and gather from all sides to completely close the stuffings.

Again dust and roll out slowly. You may have the stuffing coming out, that's fine, roll out slowly so that the stuffing is intact.

Heat a tawa and grease with oil. Once it's hot, cook the paratha on both sides.

Remove and finally spread a bob of butter on top. Serve with Curds and Mango Pickle.

Notes:
You can add little aloo to help the binding. But this cauliflower stuffing was very soft enough to handle well.
Play with different spices amchur etc to get a different taste.

Sending this to Pavani, who is hosting my Kid's Delight event, themed on Deceptively Delicious.

Gobi Dum Recipe | Dum Ka Gobi | Cauliflower Dum Curry

If you are looking for a simple gravy yet a dish that makes its presence felt, then I recommend you make this Dum Cauliflower. We make this as a side for the Peas Pulao which ends up being bland for the elders. And you can serve this for Naans, Rotis too. If cauliflower is your favorite, then this is a must to try. During every cauliflower season. I make sure I try all possible new dishes with the cauliflower. I simply love the way the streets over flow with these pretty flowers. Though I tried as many dishes I could, I still couldn't try one dish as it called for a small flower and most ones that are sold are really huge.

So when I made the peas pulao, the kids had just that and this combo had the elders reaching out more. When Amma shared this recipe with me, I was reluctant to add those Ginger juliennes in the end, saying I can't somehow like that lingering ginger taste. And kids will surely not like it. But if you add very little of them, the ginger surely adds that extra kick required.

Athamma and boys came back yesterday. Konda made sure she accompanied us to pick them up. By the previous night she was almost tears asking for her brothers. I happily said they are coming in the morning. It was such wonderful scene, seeing the kids hug each other. Boys had a wonderful time and by the time we returned home, we had constant calls from their aunt and uncle who were already missing them. It was a lovely sight to see all three talking to each other so animatedly and were playing non stop, followed by a painting session by Konda, while the boys were attentive spectators.

Coming back to the recipe, I hope you enjoy making this. By dum we mean to specify that the main ingredients is slow cooked by which the spices gets incorporated into it.

Cauliflower Dum

Ingredients Needed:

For the paste:

Onions - 2 medium
Cloves - 2
Cinnamon - 1"
Cardamon - 2

For the Gravy:

Cauliflower - 2 cups (par boiled)
Fresh Peas - 1/2 cup
Curds - 1/4 cup
Tomato puree - 2 medium - 1/2 cup
Red chili powder - 1
Julienne ginger - 1/2
Oil - 2 tsp
Salt to taste

Method to prepare:

Make the paste of the spice and onions and keep it aside.

Wash and cut cauliflower into small florets. Soak them in hot salted water for 5 -7 mins while the masala is getting ready.

Heat a non stick pan with oil, add the ground paste, and saute well. Fry till the raw smell goes. then add the tomato puree, add curds and simmer.

Once it is boiled, add cauliflower and peas, add chili powder, salt add little 1 cup water, bring to boil. Simmer for 10 and dum. finally add julienne ginger.

Seal the pan well or you can follow the dum process and simmer for 10 mins for the species to steep into the florets.

I apologize for the dull pictures, they don't do justice to the taste.

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Check out the Blogging Marathoners doing BM#5 along with me  

Curry in a hurry under 30 min: Priya Suresh, Srivalli, Usha  
Seven Days of Colorful Dishes Kid's Special: Vardhini,  
Seven Days of Indian Sweets: Harini, Suma, Veena  
Seven Days of Regional Specials: Aarthi, Kalyani, Pavani, Shylaja  
Summer Coolers: PJ,  Vaishali  
Under 15 mins Quick Breakfast: Sushma Pinjala,

Gobi (Cauliflower) Manchurian Dry | Step By Step Recipe

Gobi Manchurian conjures up fond memories of many occasions. Athamma loves Gobi Manchurian and the way she says sounds so musical most times that hubby dear teases her with that. She used to live in a typical southern town where you would think Gobi Manchurian must be alien. But on the other hand it was very famous and she used to enjoy that during their walks. Every time we hear that, hubby dear chuckles thinking how that local chef would've twisted the recipe beyond recognition. Not that this has an origin to claim. I guess each place has come up with a recipe that they can very well claim as theirs.

This is also the only dish by which I can get Konda to eat cauliflower. She loves the one we order at our club. And since the time Champa announced Restaurant recreations, I was planning for it but could never get around making it. Since cauliflower is in season now, I thought I should make the best and make this at the earliest. I finally made it this week and I was trilled when Konda said I was the best cook. She claimed this was more tastier than all that she has eaten till now. 

 

She is not so free in giving complements unless it really merited. Of course same goes to hubby dear. It is very hard to please him and even this didn't meet his expectations as he said it wasn't as spicy as it should be for him. So I took his share and sauteed with more green chilis and served again. I don't think any other recipe can be so forgiving as this. I tasted the spiced dish and it really gave the kick!

Most restaurant might add egg to the batter for the crispy texture, but you can make it the same way by including rice flour. As always I ended up making this after coming home from office, by which time boys were waiting for me. I was hoping it was one of those days when they will leave me alone by sitting and watching. It turned out that they were interested in seeing how I was going to make. 

Imagine a hole of a kitchen with two adults and two 4 year olds, all geared up to see how I was going to fry the florets. And their endless questions, which never quench with a simple yes or no. I got to explain every small thing in detail. But though I end up getting frustrated by the pressure that I have to get their dinner ready, they managed to sit at a place for a moment. Athamma finally said I was not to exert myself like this. 

Well I felt it was worth the trouble when Amma said it was awesome and with my colleagues liking it so much. More than anything I would go to any lengths to get Konda to eat and say that..:)

Step by Step Pictures for making this.

Wash and cut the florets into bite size ones. Soak in lukewarm salted water for 10 mins, drain.

Spring onions that brightens up the whole thing..

Have the spring onions finely chopped, Ginger-Chilies paste ready.

For the batter - All purpose flour, Corn flour, Rice flour, Soda and salt along with chili ginger paste.

Batter ready for dipping.

Best way to fry the florets is by using a spoon. This way your hands are free to do other things.

Heat a pan of oil for deep frying. Fry on both sides and drain them on a kitchen towel.

For the sauce, heat a pan with 1 tsp oil, add finely minced garlic.

Then goes the Ginger Chili paste, you can use Chili sauce if you have.

 Then add the onions from the spring onions.

 Next goes Ajinomoto, Salt, Soy Sauce. Saute well.

Cook till the onions are done.

Then add the fried Manchurian to the sauce, saute well. Since this is a dry version, you don't require to add water or make more sauce.

Finally add the greens from the spring onions. If you prefer spicy Cauliflower Manchurian, add green chilis to the pan while you are sauteing.

Gobi Manchurian Dry ~ Cauliflower Manchurian Dry

Ingredients Needed:

For the Cauliflower:

Cauliflower florets - 4 cups
All purpose flour - 2 cups
Corn Flour - 1 cup
Rice flour - 2 tblsp
Salt to taste
Ginger - Chili paste - 3 tsp*
Oil for deep frying

*Increase more if you prefer spicy florets

For the Manchurian Sauce:

Oil - 1 tsp
Garlic - 4 cloves
Spring onions  - 6 big bulbs
Soya Sauce - 3 tsp
Tomato Ketchup - 2 tsp
Tomato Chili Sauce - 2 tsp
Ginger Chili paste - 2 tsp / Chili sauce - 3 tsp
Salt to taste
Ajinomoto - a tiny pinch (opt)

Method to prepare:

For the Cauliflower Manchurian dry

Wash the cauliflower in regular water and chop them into bite size florets.
Then soak in lukewarm salted water for 10 mins. Drain them once done.
Take the flours in a bowl, mix all of them together, along with salt, ginger chili paste. Slowly add water to get a dropping consistency batter
Heat a pan with oil. Once hot, gently drop in the florets using a spoon and fry on both sides.

To make the Manchurian Sauce

Heat a non stick pan, add oil. Saute the minced garlic, then add onions. Fry till the onions turn colour. Then add the soya sauce, tomato ketchup, tomato chili sauce, ajinomoto, salt and simmer for 5 mins.

Then add the fried Manchurians to the sauce and saute well on high.

Just before serving, add the greens of the spring onions and serve.

Notes:

• This is typically one of those recipes for which you end up adding more flour for the batter based on how well the florets get coated and fried. Also you end up tasting for crispiness after frying one floret for testing.
• AjinomotoIndo Chinese dishes ought to have this, it will not alter much if you omit.
• You can increase the spiciness by adding green chilis, it's all your choice.
• You can make both at different times and serve together by heating it just before serving if you feel the work is too much for one sitting.

Sending this to Priya for Kid's Delight, themed on No Egg/No Butter, Ghee/No Sugar .