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.

Mutter Paneer Recipe | Matar Paneer Recipe With Tomato Biryani Recipe

Somehow tomato pulaos always reminds me of my childhood days. Amma makes the best tomato pulao and I have learnt it from her. This tomato pulao is a must in the menu when my sis in laws visit us. They like it so very much and always look forward to it. I normally make the tomato pulao with cauliflower subji. This time it was a different combination and this also went very well.

We make both Tomato Pulao and Mutter paneer in a different method. This is second method of making. I adapted the Mutter Paneer from Sanjeev Kapoor. This is a simple gravy dish that makes a great side dish for biryanis.

Looking at the tomato biryani, I was reminded of my childhood days when Amma used to add fried bread pieces on the top. Somehow that takes it to the next level. When you take a bite of those fried bread with the delicious biryani, it's sublime! You must try this combination to enjoy on a weekend.

With the rains that's pouring insistently in our place, this makes a great meal!

Tomato Biryani

Ingredients Needed:

Basmati Rice - 1 cup
Onions - 3, julienne
Cloves - 2
Cinnamon - 1", 2
Cardamon - 2 nos
Bay leaves - 2 pieces
Ginger Garlic paste - 1 tsp
Green Chilli paste - 1 tsp
Tomatoes,  puree - 2 big
Red chilli powder - 1/2 tsp
Mint leaves - a handful (chopped)
Coriander leaves - a handful (chopped)
Oil - 4 tbsp
Butter - 1 tsp
Salt to taste
Water - 1 & 1/2 cups

Garnish
Bread slices - 4, cut into squares roasted Ghee - 2 tbsp
Coriander leaves

How to make Tomato Biryani

Trim and cut the bread into square pieces. Heat a pan with the ghee and roast the bread. Keep it aside.

Wash and soak rice for 15 mins. Once done, drain the rice and keep it aside.

In a pressure cooker, heat oil, add the whole spices, saute for couple of mins. Then add the onion julienne, saute till they turn translucent. Then add ginger garlic paste, chilli paste, saute till the pastes till it's cooked. This takes about 2- 3 mins. Add the mint and coriander leaves.

Then add the tomato puree, turmeric powder, chilli powder and salt, fry for 5 mins. Then add the rice and saute gently, once done, add water and pressure cook for 2 -3 whistles.

Once the pressure falls down, add the butter and chopped coriander leaves and garnish with roasted bread pieces.

Mutter Paneer Recipe | Matar Paneer

Ingredients Needed:

Paneer - 250 gms
Fresh green peas - 250 gms
Ghee 2 tablespoons + to deep fry
Onions -  2 large
Ginger 1 inch piece
Turmeric powder - a pinch
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Salt to taste

How to make Mutter Paneer

Cut the paneer into cubes. Heat sufficient ghee in a kadai and deep-fry till light brown. Remove and keep it aside.

Chop onions and ginger finely.

Use the same kadai with ghee, add chopped onions and ginger. Sauté till lightly browned.

Add turmeric powder, red chilli powder, coriander powder, salt and peas and cook, adding a little water, till the peas are tender and a little gravy remains.

When the gravy is cooked, add the fried paneer, garam masala powder and simmer for five minutes.

Garnish with coriander leaves, remove.

Serve hot with tomato biryani.

I took this picture that reminded me so much of my childhood times, when amma would always garnish the biryanis with fried bread pieces.

Since the biryani is tomato base, the gravy went very well as it didn't have tomato in it.

I am sending this to Sreelu who is hosting “Vegetarian Thanks giving” for Healing foods, an event by Siri. Whether I celebrate Thanksgiving or not, I have always been thankful for the wonderful memories each meal reminds me, and the many folks who have shared their memories with me. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#10

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,

Cauliflower Potato Curry with Poppy Seed Flavour | Aloo Gobi Subji

We are into the second week of the Blogging Marathon, and I decided to make Curries or gravies for this week. Though in a typical Tamilian menu, curry is referred to a dry side dish, most other parts refer to the side dish that's served with Rice or Rotis. I have used it in a boarder term to include the gravy side dishes. These mostly get done within 30 mins and will be great help when pressed for time.

I started this Aloo Gobi Subji thinking to make it in a different way but ended up with a different flavour when I stopped with just Poppy seeds powder and served it with Rotis. We enjoyed the different taste coming out by adding just poppy powder and nothing else.

With the kids still on their vacation, this was a quick lunch for hubby dear and myself. 

Cauliflower Potato Curry with Poppy Seed Flavour | Aloo Gobi Subji

Ingredients Needed:

Cauliflower florets - 1 cup
Potatoes - 2 medium
Onions - 1 medium
Tomato puree - 2 medium
Ginger Garlic paste - 1/2 tsp
Red Chili powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - a pinch
Garam Masala - 2 pinches
Poppy seeds powder - 1 tsp

Method to prepare:

Chop cauliflower into small florets, soak in hot water for 5 mins. Make marks on the potatoes and microwave for 5 mins. Once done peel the skin off the potatoes.

Heat a pan with oil, sauté onions till brown. Add ginger garlic paste, sauté till it's cooked well. It takes about a minute.

Then add the drained cauliflower, salt and turmeric. Cover with lid and cook for 5 -7 mins. Since we only par boiled the cauliflower, simmer the pan with lid to ensure it gets cooked well.

Puree the tomatoes, add to the pan along with cooked potatoes, red chili powder, coriander powder, garam masala. Cover again and cook till the tomato turns to look well done and oil comes out on the sides.

Finally add about 3/4 cup of water. Bring to boil. Add poppy seed powder. Chopped coriander leaves and simmer for 2 mins.

Serve with chapatis.

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,

How to Make Aloo Matar | Kid Friendly Recipe | Step by Step Recipe

This Aloo Mater is coming straight from the pan! Yes I packed this for Konda's lunch box and she was so mightily taken in by this.  I had these fresh peas lying around for a while, I was wondering what to make with them. Then yesterday Konda happen to say that she was grown up enough not to eat breakfast items for lunch.

So going by her word, I decided I should prepare something different for the lunch rather than the tiffin items. Aloo Matar is a famous Restaurant item and mostly sought after if paneer is not available. But making it at home makes it more kid friendly as it is not steeped in oil.

Step by Step method to make Aloo matar

 Heat a pressure cooker, add oil saute finely chopped onions till they turn light brown.

Then add ginger garlic paste. Fresh grated ginger and crushed garlic tastes great but not possible in the morning rush hours.

Next goes the finely chopped tomatoes. Add salt for the tomatoes to turn soft. I added turmeric, no cooking without this!

Add 1 relatively big peeled and cubed potato to the pan. Saute and simmer for 5 mins with lid covered.

Then goes the fresh peas. Stir everything well.

Now the Chili powder, Coriander powder, Cumin powder and Garam Masala (clove, cinnamon and cardamon powder), Cashew-almond pwder

Add enough water and cover with pressure cooker lid and pressure cook for couple of whistles.

Finally add the chopped coriander leaves.

Ingredients Needed:

Potato - 1 big
Fresh Peas - 1 cup
Onions 1 - big
Tomatoes 2 medium
Ginger Garlic paste - 1/2 tsp
Red chili powder - 3/4 tsp
Coriander powder - 3/4 tsp
Cumin powder - 1/2 tsp
Garam Masala - 1/2 tsp
Cashew - Almond powder - 3 tsp
Oil - 2 tsp
Water - 1 cup


Method to prepare:

In a pressure cooker, heat oil, saute onions till they turn light brown.

Then add the ginger garlic paste, saute for couple of minutes.

Add finely chopped tomatoes along with salt and turmeric powder.


When they turn soft, add the cubed potato, simmer for 5 mins, then add fresh peas.

Then add the chili powder, coriander powder, cumin powder, garam masala and cashew almond powder.

Adjust masala, add water and cover with lid and pressure cook for 2 whistles.

Finally add finely chopped coriander leaves and serve with chapatis.

Check out my Blogging Marathon Buddies Priya Suresh, Jay, Monika, PJ, Priya Vaasu, Azeema and Reva

Kashmiri Dum Aloo – Potato Gravy in Dum | Indian Cooking Challenge for October | How to Dum Step By Step Recipe!

Indian Cooking Challenge this month was Kashmiri Dum Aloo. I have been contemplating on so many recipes lately and was very late finalizing on the recipe. Finally I had a discussion with Lataji and we decided we can try some gravy as this season being hectic we can do a gravy and enjoy! We finally decided on Aloo Dum. I have a Alu Dum recipe from Sanjeev Kapoor. But Lataji referred to one that also had the Dum method involved. This recipe is from the site IndianFood that Lataji shared.

I ended up giving very short period for this dish. But since it happened to be a gravy, we thought everybody would be able to make it. I managed to make it for a dinner on a weekday. Sadly hubby dear didn't prefer it much as it turned out a bit sour for his taste. I liked it. When I took for lunch the next day, it was even better. My colleagues liked it even better. So I decided that this dish surely needs to settle down for a bit. I think that will allow the spices and curds to blend well together.

Step by Step to make Dum Aloo

Pierce through the small potatoes using a fork. Soak in water mixed with salt.

Drain and heat a pan with oil. Deep fry the potatoes and remove to a kitchen paper.

For the marinade, mix the curds/yogurts along with ginger powder, cardamon powder, fennel powder.

Mix the fried potatoes to the masala and keep it aside.

Keep the potatoes aside for 10 mintues

Heat a pan with oil, add the clove powder, hing.

Then add hot water and bring to boil.

Add the marinade along with potatoes to the boiling water.

Allow it to cook on high for couple of minutes.

Take the dough and closely cover the lid with the pan. This makes sure the alo gets cooked in Dum.

Kashmiri Dum Aloo  

Making with dum:

This recipe uses favorite Kashmiri spices like fennel/aniseed and ginger powder. Dum Aaloo is named so because it is cooked under Dum or pressure. In this cooking method, the food is cooked under pressure in its own juices.

Ingredients:

For the Marinade:

Baby potatoes / even small potatoes - 1 Kg
Kashmiri red chillies - 3-4 nos  roasted and powdered
Fresh yoghurt - 2 1/2 cups (must not be sour)
Ginger powder - 1 tsp
Fennel/aniseed powder - 1 tbsp
Cardamom powder - 1/2 tsp

For the Masala:



Mustard oil - 4 tbsps
Cloves roasted and powdered - 6 

A pinch of asafetida
Vegetable/ canola/ sunflower cooking oil to deep fry potatoes
Cumin seeds, - 1 tsp, roasted gently and ground into a powder
Garam masala - 1 tsp
Salt to taste
A cup of firm dough made from flour and water

Oil for deep frying the potatoes.

Method to prepare:

Wash the potatoes well and poke all over with a fork. Then soak in water for 20 minutes. You can mix a tsp of salt to the water you are going soak the potatoes.

Heat a pan with oil for deep frying, Then reduce to medium flame and roast all the potatoes till golden in colour. Drain on a kitchen towel and keep aside

Make a paste of curds/yogurt, chili powder, ginger, cardamom and fennel powders. Then add the potatoes well with this paste and keep it aside.

Heat the mustard oil in another pan, add the clove powder and asafetida and mix well.

Then add a half cup of hot water and salt to taste and bring to a boil.

To this mix, add in the potato-yoghurt mix, stir thoroughly and cover.

To do the dum, seal the edges of the pan's cover with the dough to ensure no steam can escape. Put on the stove, cook on a low flame for 10-15 minutes.

Turn off the flame, remove the cover and add the cumin and garam masala powders, and cover again quickly. Leave for 5 minutes.

Serve hot with Chapatis or Naan

To all my ICC members, please link your Kashmiri Dum Aloo post to Mr. Linky.