Gobhi(Cauliflower) Paratha

Gobhi(Cauliflower) Paratha Recipe

Gobhi or Cauliflower paratha is a popular breakfast recipe, you can have it as a main course too. Cauliflower paratha can be prepared in two different ways, either with cooked stuffing or with raw stuffing. In this recipe I am using the cooked version . Gobhi is slightly heavy hence ginger or carom seeds or both can be used in the stuffing of paratha. For additional flavor I have used kasoori methi in it you can also use fresh chopped methi leaves too. Ingredients required and detailed instructions for the recipe are as follows:

Preparation Time : 15 mins | Cooking Time : 20 mins | Serves : 4
Recipe Category: Breakfast | Recipe Cuisine: North Indian

Ingredients:

Wheat flour(kneaded)- 2 cups
Gobhi-1 medium sized
Ginger(grated)-1 teaspoon
Onion-1
Coriander leaves- 1 tablespoon
Green chillies- 4
Salt – to taste
amchur powder-1 teaspoon
Red chilli powder- ½ teaspoon
Kasoori methi-1 teaspoon
Garam masala powder-1/2 teaspoon
Oil or ghee- 2 teaspoon for stuffing (extra for shallowfrying paratha)

Instructions:

Chop onion and green chillies
Grate or chop gobhi, extract its florets, wash them and finely chop them in vegetable chopper.

Heat 2 teaspoon oil in a pan or kadhai, add chopped onions, roast them till onions are golden in color, mix salt , redchilli powder, grated ginger, green chillies, garam masala powder, amchur powder, kasoori methi and chopped coriander and gobhi to it. Roast on high flame till moisture is dried up.
Remove it from pan and let it cool completely.
Take a ball of dough, roll out small roti, place 2 teaspoon stuffing in it, seal its edges, dust it with wheat flour and roll out paratha with light hands.

Heat gridle shallow fry paratha on both sides on high flame till it is golden in color and cooked properly.
Repeat the same process with the remaining dough and stuffing.

Gobhi paratha are ready to serve with accompaniment( any chutney or curd) of your choice.
You can also try other paratha recipes of my blog.
Notes:
Stuffing is cooked properly if it is roasted.
Making paratha with raw gobhi, don't add salt to it earlier, it should be added at the time when you are stuffing gobhi in paratha and it should be rolled out immediately, else gobhi will leave moisture and rolling out parathas will be difficult, same technique is used in onion parathas.

Tags: north Indian breakfast recipes ,breakfast ideas , step by step process of making gobhi paratha , Punjabi gobhi paratha recipe , cauliflower paratha recipe ,how to make gobhi paratha , recipe of gobhi paratha

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Bitter gourd Potato Fry Recipe

Bitter gourd Potato Fry

Sandhya Khattri
17 Sep 2013
Bitter gourd potato fry is simple recipe, this combination is used to adjust the bitterness of karela and is helpful for those who don’t like to eat bittergourds. This recipe can be packed in Luchbox or it can be served as a side dish with any dal or as a main dish with curd raita. Stuffed karela can be prepared but the recipe requires some preparations, Crispy karela is another karela recipe of my blog but this recipe is simple and easy. Ingredients required and detailed instructions for the recipe are as follows:

Preparation Time : 30 Mins | Cooking Time : 20 mins | Serves :3
Recipe Category: Side Dish| Recipe Cuisine: North Indian

Ingredients:

Bitter gourds or karela- 6 to 8
Potatoes- 2
Salt- to taste(extra for rubbing)
Red chilli powder-1/2 teaspoon
Coriander powder-1 tablespoon
Amchur powder-1 teaspoon
Garam masala powder-1/2 teaspoon
Oil- 2 tablespoon

Method:

1. Peel potatoes, slice them lengthwise , wash them and place them in vegetable strainer so that excess water drains out.
2. Scrape the outer skin of bittergourds, slit them lengthwise from one side, so that they can not be separated in two parts, apply salt on them and leave them for ½ an hour.
3. Wash bitter gourds thoroughly, squeeze the excess water from them.
4. Heat oil in a pan or kadhai, deep fry all bitter gourds in it till they are golden in color, remove them from pan.
5. In the same oil deep fry potato slices on high flame, as their color starts changing to golden, adjust the flame to low, sprinkle some salt and turmeric powder over them, cover the lid and let them cook for another 4-5 minutes.
6. Meanwhile in a bowl mix all the spices ( salt, turmeric powder, coriander powder, garam masala powder and amchur powder) stuff this powder in fried karelas, add the remaining powder over the potatoes.
7. Mix bitter gourds with potatoes.Cover the lid and cook for 2-3 minutes. 

Bitter gourd potatoes fry recipe is ready to serve.

Notes:

You can also add onion slices while frying karelas.
If you like the veggies to be moist, at the last step when you are adding bitter gourds and potatoes you can add one teaspoon water to it.
Other deep fried recipes are arbi fry and pointed gourd and potato stir fry

Tags: karela aloo fry , karela aloo fry recipe , bitter gourd potato fry recipe , how to make bittergourd potato stir fry , recipe of bitter gourd potato fry , Indian side dishes recipe , Healthy recipes ,

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Green Moong Dal Paratha

Green Moong Dal Paratha

Moong dal stuffed paratha is a healthy breakfast recipe, enriched with protein and fiber. Its taste enhances if served with the toppings of plain butter, salted butter or even with desi ghee. Rolling out stuffed parathas slighthly difficult for many of us, but once if dough(stiffness) and stuffing is adjusted properly you are able to make stuffed parathas with any ingredients easily. In winter we have wide range of parathas for example: mooli ka paratha,sai thoom ja phulka,gur ka paratha, aloo paratha and gobhi ka paratha prefered in dinner straight from gridle.Ingredients required and detailed instructions for the recipe are as follows:

Preparation Time : 8hours | Cooking Time : 15 mins | Serves :4
Recipe Category: Breakfast | Recipe Cuisine: North Indian

Ingredients:

Wheat flour- 2 cups
Whole moong dal- 1 cup
Grated ginger-1 teaspoon
Green chillies-3-4
Red chilli powder- ½ teaspoon
Amchur powder-1 teaspoon
Garam masala powder- ½ teaspoon
salt-to taste
ghee-for shallow frying
water-1/2cup for dal+kneading for dough
dry mint powder-2 teaspoon

Method:

• Soak moong dal over night.
• Wash and place it in pressure cooker with salt, and ½ cup of water.

• Cook it on high flame till 2 whistles, open pressure cooker and check if there is water in bottom place it again on flame and cook for another 2-3 minutes with lid uncovered, alternately you can strain extra water.
• Let it cool completely, add red chillipowder, amchur powder, garam masala powder , mint powder , chopped green chilli and grated ginger.

• Take small ball of wheat flour dough, roll out small sized roti, apply some ghee over it. Place a small portion of moong dal stuffing over it. Secure the edges of roti. Repeat the same process with the remaining dough and stuffing.

• Take one peda( moong dal stuffed ball), dust it with dry wheat flour, gently roll out paratha.

• Heat griddle or tawa, place paratha over it, roast on high flame by applying ghee on both sides.
• Prepare all the parathas with the same process.
• You can apply some butter on top, serve hot with chutney, pickle or curd.

Notes: 

stuffing should be dry enough, otherwise rolling out paratha will be difficult.

Tags: Moong dal paratha recipe , recipe of moong dal paratha , moong dal stuffed paratha , how to make moong dal paratha , how to make whole moong dal paratha , Indian breakfast recipes

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Amaranth Leaves Sabzi | Healthy Recipes

Amaranth Leaves Sabzi | Healthy Recipes

Preparation Time : 15 mins | Cooking Time : 10 mins | Serves : 2

Recipe Category: Vegetable | Recipe Cuisine: North Indian


Green leafy vegetables are always good for health. Amaranth leaves popularly known as chaulai or cholai are rich in Iron, One should try to consume it when it is easily available in season. It is cooked in form of sabzi or in combination with moong dal. It’s iron content increases when it is prepared in iron skillet.
In this recipe I am going to stir fry amaranth leaves , you can prepare them with potatoes too. Other green leafy vegetable recipe of my blog is arbi patta rolls and sia thoom ja phulka. You can also try some stir fry vegetables like point gourd potato stir fry, beans potato stir fry. Ingredients required and detailed instructions for the recipe are as follows:

Ingredients:

Amaranth leaves – 350gms
Garlic pods -15-20(peeled and crushed)
Cumin seeds- 1 teaspoon
Green chillies-4-6
Salt- to taste
Turmeric powder- ½ teaspoon
Lemon juice – 1 teaspoon
Oil- 1 tablespoon

Instructions: 

 clean amaranth leaves, remove hard stems, chop them finely.

Soak them in water with one teaspoon salt for 5 minutes.
Remove the leaves from top, you will see lots of impurities in the bottom of bowl. Wash leaves 2-3 times thoroughly under the running water.
Heat oil in kadhai.
Add crushed garlic pods, roast them for a minute, add cumin seeds, as they crackle add amaranth leaves.
Add salt and turmeric powder to it mix well, cook for 3-4 minutes on high flame, cover the lid and cook for another 4-5 minutes, if there is water content in it, cook on high flame till water evaporates. If preparing in Iron skillet or kadhai leave it in kadhai for 15-20 minutes.
Just before serving add lemon juice to it. Serve with chapatti or paratha.

Notes:

 Amaranth leaves are more thick than spinach hence take more time for cooking.Preparing any vegetable in Iron skillet increase its Iron content and color is slightly darken to normal pan cooking.

Vitamin C is required for proper absorption of iron in body hence lemon juice is added.
If preparing in Iron skillet don’t leave it in iron skillet for more than 30 minutes, otherwise its taste may change.

Tags: Amaranth leaves stir fry  , how to make amaranth leaves sabzi , recipe of amaranth leaves sabzi , green leafy vegetables recipe , easy and quick green vegetable recipes

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Easy Tomato Chutney

Easy Tomato Chutney

Prep Time: 2 minutes
Cook time:5 minutes
Serves: 4servings
This easy tomato chutney is prepared quickly, in this recipe garlic or onion is not used hence it comes under the category of Jain or Saatvik recipe. Tomato chutney can be served as an accompaniment with aloo paratha or any other meal course. Other chutney recipes of my blog are dates and tamarind chutney, raw mango chutney and sweet and sour mango chutney. Ingredients required and detailed instructions for the recipe are as follows:

Ingredients:

Tomatoes-6 to 8
curry leaves-8 to 10
Salt- to taste
Cumin seeds- 1 teaspoon
Red chilli powder- ½ teaspoon
Sugar- ½ teaspoon
Oil- 2 teaspoon

Instructions: 

Chop and puree tomatoes.

Heat oil in a pan.
Add cumin seeds, as they crackle, add curry leaves, red chilli powder and tomato puree immediately.
Add salt and sugar, mix well cook it on high flame for 5-6 minutes.
Serve this chutney with any meal course.

Notes:

Adding sugar enhances the color of chutney, and gives it a sweet and sour tangy taste.
If the consistency is not thick enough according to you, cook it for another 1 to 2 minutes.

You can also sprinkle some garam masala powder over it.

Tags: How to make tomato chutney , recipe of easy tomato chutney , quick tomato chutney ,saatvik tomato chutney recipe , jain tomato chutney ,

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