Gobhi Paratha

Gobhi Paratha

(Cauliflower)

Ingredients:

For the dough:

2 cups whole wheat flour
1 tbsp oil
Salt to taste

For the gobhi stuffing:

1 1/2 cups grated cauliflower
1/2 cup finely chopped onions
1/4 cup finely chopped coriander
1/2 tsp cumin seeds
1 tsp finely chopped green chilies
2 tsp oil
Salt to taste

Other ingredients:

Whole wheat flour for rolling
Oil for cooking
Green chutney/tomato sauce/yogurt

Method:

For the dough:

1.Combine all the ingredients of dough in a bowl & knead into a soft dough using enough
   water.

2. Keep it  covered for 15 to 20 mins.

For the gobi stuffing:

1. Heat oil in a pan & add the cumin seeds.

2. When cumin seeds crackle, add onions, green chilies & sauté  for some time.

3. Add cauliflower & salt, sprinkle a little water & cook until done.

4. Add coriander leaves & mix well.

5. Divide stuffing into equal portions & keep aside.

For paratha :

1. Roll out one portion of dough into a circle using whole wheat flour for rolling.

2. Place one portion of gobhi stuffing in the center of the circle.

3. Bring together all the sides in the center & seal tightly.

4. Roll out again into a circle, using whole wheat flour for dusting.

5. Place paratha on hot tawa  & cook it from both sides on a medium heat,using oil, till it
    become golden. 
     

5. Repeat the same with remaining dough & stuffing to make more parathas.

6. Serve hot with chutney/sauce/yogurt.

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Chana Dal
Paratha

Mix Veg
Paratha

Rice Appe

Rice Appe

Ingredients:

2 cup rice
1/2 cup urad dal
1 tbsp crushed peanuts
1 onion chopped 
1 tbsp oil
1/2  tsp mustard seeds
1/4  tsp cumin seeds
2 green chilies chopped
5-6 curry leaves
Pinch of asafoetida
Salt to taste
Oil for cooking

To serve: 

Coconut Chutney

Method:

1. Wash & soak  rice, urad dal in water for 4-5 hours.

2. Drain & grind to a smooth paste with enough water.

3. Cover & set aside overnight to ferment.

4. Next day, heat oil in a small pan, add mustard seeds, cumin seeds, green
    chilies, curry leaves & asafoetida.

5 .When  mustard & cumin seeds crackle add crushed peanuts, chopped onion
    & stir for 3-5 mins. 

6. Now add this to the fermented batter.

7. Add salt, little water if required , mix & form a thick batter.

8. Heat  appe mould on a medium flame & grease it with a little oil. Pour a spoonful
    of batter in each appe mould.

9. Cook till outer surface becomes golden brown & then turn each appe upside
    down using a fork & cook  other side.

10. Remove & repeat same with remaining batter.

11. Serve hot rice appe with coconut chutney.

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Corn Pakoda

Corn Pakoda

Ingredients:

2 cups fresh grated corn

5 tbsp gram flour  

2-3 green chilies finely chopped

1 tsp ginger paste 

1 tbsp fresh coriander leaves chopped 

1 tsp red chili powder

1 tsp cumin seeds 

1/2 tsp turmeric powder

A pinch of asafoetida

Oil to deep fry

Salt to taste 

Method:

1. Place the fresh grated corn in a large bowl.

2. Add gram flour, green chili, ginger paste, coriander leaves, red chili powder, turmeric

    powder, cumin seeds, asafoetida, salt & mix well.

3. Heat sufficient oil in a kadai.

4. Drop small portions of corn mixture & deep fry pakoras till golden brown on both

    sides.

5. Drain & place on an absorbent paper.

6. Serve hot with green chutney or sauce.

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Masala Dosa

Masala Dosa

Ingredients:

3 cup rice  
5 potato boiled
1 cup urad dal
1 big onion
1/4 tsp ginger paste
1/4 tsp turmeric powder
1/4 tsp red chili powder
1/2 tsp mustard seeds 
1 tsp fenugreek seeds(methi dana)
5-6 curry leaves
Salt to taste

For serving:

1 cup sambhar

1 tbsp coconut chutney 

Method:

1. Wash & soak rice, urad dal  for 6-7 hrs in water.

2. Grind  them together till they become fine paste. 

3. Add salt & fenugreek seeds & leave the paste for fermentation for 12 hrs.

4. Cut boiled potato in very small cubes. 

5. Heat oil in a kadai, add mustard seeds.

6. Then add curry leaves & onion, fry till light pink in color. 

7. Now add ginger paste, turmeric powder, red chili powder & salt into it. 

8. Finally add cut potato (boiled) into it & fry for 5 minutes on medium heat.

9. Heat tava & grease it lightly with oil.

10. When hot, pour paste on it & spread to make thin round shape. 

11. Pour little oil along the edge. After cooking 2 min check if edges turns golden brown. 

12. Put potato masala filling in center & roll it.

13. Serve hot with sambhar & coconut chutney.