Gobi Paratha Recipe For Working Mothers (cauliflower stuffed unleavened flatbread)

Gobi paratha or cauliflower stuffed paratha is an unleavened flatbread once again stuffed with cauliflower.It is again a very common Punjabi recipe which is made in different ways according to the convenience of the people.Today I am sharing this recipe in which I have used potatoes along with the cauliflower.The reason being the potatoes add a lot of body to the stuffing as well as help in absorbing the moisture of the stuffing.
In this recipe the stuffing is so made that it can be stored in the refrigerator and used later.All you need is some chapati dough.This is an excellent lunch box menu as this can be prepared very early in the morning without any fuss.

Tips For Failproof Alu Parathas (Indian unleavened flatbread with potato stuffing)

 Tips  For  Failproof Alu Parathas (Indian unleavened flatbread with potato stuffing)



Winters are here ,and so alu parathas are in season!!!
Today I have something to share ,which I am sure is an issue with many of you.i am sure there is a good number of people who love alu parathas ,but when we make them ,very often the filling tends to spill out.

Methi Paratha(With a twist) | Fenugreek leaves paratha recipe | Indian style flatbread with fenugreek leaves

METHI PARATHA

   The much heard about and the much loved recipe is here once again.The methi paratha,also known as the thepla is a favourite winter breakfast food many.This is a very popular item among the Gujarati population,where the recipes vary from region to region.as far as I understand this method is followed by the people of Surat.
I have experimented with methi parathas in many ways,but this is a method that I found best.There is  a distinct change in taste when I prepare it in this method.the flavours of the methi leaves become more pronounced in this method.This method has its own advantages ,as the dough can easily be stored for two days in the refrigerator in this method.

LIKE MY PAGE HERE

YOU MIGHT ALSO LIKE
METHI POORI
Tempered green chillies
Raw Jack fruit Preparation(Kathal Ki Sabzi)
Chanar dalna (Malai kofta the bengali way)- cottage cheese balls in gravy
Chutney (The red one for idlis and dosas)

Methi Poori (Fenugreek Leaves Poori) recipe

   If I have methi leavs (fenugreek leaves )  I have enough and more options for preparing.The methi is a very healthy food too apart from being a good fibre ,it has medicinal benefits too.It is diabetic friendly.Then the flavour,the earthen aroma of the leaves when fried is something most of us love. Methi is essentially a winter veggie,though these days it can be seen year round.
Though I try avoiding deep fried food ,I make the methi poori (puffed unleavened bread)at least once  a year.

Lemon Rice Recipe (South Indian Lunch Box Menu) || Flavoured Rice with a tempering of spices

Today I am going to share a very common south Indian breakfast recipe .This recipe is also known as chitranna at places in southern India.I am particularly fond of this recipe because it tastes equally good when not warm .So it is the perfect menu to pack in the lunch boxes .
It is also  are a recipe which can be made with very few ingredients and is great when a big quantity is to be prepared .






 

Ghoogni (White peas in gravy,the Bengali way)

  You will find this sold everywhere in West Bengal.You can find them by the road side,,you can find them sold in trains,or you can even find them where we had the  tastiest fare in our lives,I am sure you will all agree,that is in front of school gates.
But I have a different memory attached with ghoogni,This is actually the preparation I would wait for when I went to visit all my neighborhood aunts for the customary visit after Dussehra.This would be the only saving grace after we as children were forced to eat all the plateful of sweets served after Dussehra in Bengali households.




Do like my Facebook page here for more authentic recipes

 Related posts-Dum Aloo
                      -Potatoes cooked in curd

Serves -8 people


Ingredients
White peas-250 grams(soaked overnight )
onion-2 large(ground to paste)
garlic-one whole (ground to paste)
ginger-one inch piece(ground to paste)
cumin powder-2 teaspoon
coriander powder-4 teaspoon
chili powder-2 teaspoon
oil(preferably mustard)
salt -as per taste
turmeric powder-1 teaspoon
Bengali garam masala-1 teaspoon Click here for recipe
 Cumin seeds -1 teaspoon
bay leaves-2


Ingredients for garnish
1-Finely chopped onions
2-Green chutney  Click for recipe here
3-Tamarind chutney Click for recipe here
4-Chopped coriander
5-Sev
6-Lemon juice 


Procedure
1- Cook the peas in pressure cooker till two whistles (reserve the water after straining it).
2- Add the cumin seeds and the bay leaves to the heated oil in a pan.
3-Add in the onion paste 
4-Add the ginger and garlic paste 
5-Add the salt and turmeric powder.
6-Saute for some time till oil oozes out
7- Add the cumin ,coriander and chili powder mixed in a little water
8- Wait till the oil oozes out 
9-Add the boiled peas 
10 -Mix well and fry for 2 minutes in high heat  
11-Add the water reserved after boiling the peas
12-Simmer in low heat for about 5 minutes.
13-Add in the garam masala powder
14-Switch off the flame 
15-Garnish well and serve hot

Important note-
One has to be very careful in cooking the peas.They should not be completely mushy neither too hard.Though I have mentioned two whistles,the number of whistles and the quantity of water for cooking can vary as the hardness of water varies from place to place.

When switching off the flame one should take care that the water in the gravy is on the higher side as it tends to soak up the gravy after cooking.

Ideally it should be served as an evening snacks ,but also goes very well with bread ,paratha or chapati

Rava idli ,Semolina Idli or Sooji Idli----(KId's Lunch Box) ||Steamed Savoury indian Cake

I feel there is nothing more versatile in the kitchen than sooji or rava as it is called in South India.This ingredient can be made into many delicious preparations with just a few ingredients.Be it rava dosa,sooji dhokla ,cutlets with sooji or sooji laddu ,each one is as appealing than the other .The rava idli or idli made out of sooji is one breakfast which is loved and relished in my house.
 this is made using the thicker variety of sooji ,not the finer one which is used for halwa.The curd used here is thick ,it is okay if it is little on the sour side.I often make this preparation using curd which is leftover in the fridge and has gone little sour.
 This idli is an ideal lunch box menu because it is very filling ,unlike the regular idli and tastes equally good when not warm. Any accompaniment goes well with it,be it sambar ,any south Indian chutney or the modest pickle. It just tastes as superb as it looks.

Do like my Facebook page here for more such recipes




Related posts- Lemon sewai
                     Panipuri masala(the spicy potato filling)
                      Sattu ka paratha
                   


Ingredients

1 cup curd
2 cups rava(do not roast the rava)
1 and half cup water
1 sachet of Eno(fruit salt)
 salt as per taste

For tempering
Curry leaves torn into pieces
2 dry red chillies torn into pieces
 1 teaspoon of mustard seeds
2 teaspoons of urad dal
2 tablespoon of oil

For garnish 
Fried cashew nuts and dry red chili pieces (you can fry them beforehand and keep them ready)



So let us get started

Procedure
1-Heat the oil in a pan and add the dry red chillies ,urad dal ,curry leaves and mustard seeds in this sequence
2-Take the rava in a fairly big vessel.
3-add the hot oil with the four tempering ingredients into the rava.
4-Mix well with a spoon ,as it will be very hot to work with hand.
5-The rava should now look like breadcrumbs ,each grain separated from the other
6-Now add the curd and the water and mix well .
7-Add the salt at this point 
8-Let it rest for 10 to 15 minutes
9-.-Get the steamer or the idli stand ready ,with the greased moulds.
10-Place the kaju and the dry red chilli fried pieces at the bottom of each mould
11- -After 15 minutes check if it has absorbed the water.
12-The rava should be thick and not watery,if the mixture is too thick add little more water,till it comes to a dropping consistency
13-Add the Eno to the mixture.and mix it well.You will see it froth
14-Pour the mix with a ladle in the moulds and steam for 10 to 15 minutes in high heat
15 -Cool and then demould
16-Serve with your favorite accompaniment

Peas Paratha

Hi folks ,since I have already shared the peas stuffing it is time to share the peas paratha,In case you have missed my post on the stuffing click here Peas stuffing for parathas and kachoris,

                                                                                                                                                          

Peas Stuffing (for parathas and kachorios)

              With the onset of winter this recipe is an oft repeated preparation at my place.So over the years I have learnt to take short cuts.I have started making this preparation and keeping it in the refrigerator.It makes unplanned breakfasts simpler and also gives us a very good option for surprise guests.This stuffing works well for Peas parathas and kachoris as well.Green peas stuffed kachoris are a favourite winter delight in West Bengal.

Related searches-Sattu ka Paratha

Kanda Poha(Maharastrian style)

               

Kanda poha is a very popular Maharashtrian breakfast.Kanda ,which is the Maharashtrian name for onions and poha is flattened or beaten rice.This quick to make breakfast requires very few ingredients but does not compromise in taste.Kanda poha is savoured with jalebi in parts of India.In my home this preparation is enjoyed in breakfast or finds a rightful place in my kids lunch boxes.

Weekend preparation for Fried rice,Poha pulav and Bread pulao ,for kid's lunch box

    This is one post I wanted to share since a very long time.It is not a recipe of any one dish but a recipe for many dishes together.This is my way of keeping my kids happy as well as keeping myself satisfied of giving  a nutritious lunch to my kids.This procedure is generally done in my kitchen on Sunday afternoons,to enjoy perfectly smooth running early mornings .

 

Paneer Bhurji roll, for Kid's Lunch Box

                 

Hi folks,I am back once again with a nutritious lunch box idea.Today I am not sharing the regular paneer bhurji that you get at the restaurants.this one is loaded with vegetables,which add to the flavour ,texture nutrition and also some added crunch to the rolls.This recipe requires very little spices,and little oil.It can get prepared in  a jiffy.I would still suggest that if you have to pack lunch boxes too early ,then you can actually make the bhurji the previous day ,and use it to fill in the chapati the next morning.

Sattu ka paratha

I love the rustic nature of Bihari food,it requires very little time for preparation,and not many ingredients,but what it does definitely require are very deft hands from years of practice.Sattu is the powder of roasted gram( while besan is the flour of the  not roasted one).Sattu is very popular in the hot plains of northern India,for its cooling effect ,and is widely consumed in many forms.Sattu paratha is a flat bread with a sattu stuffing,commonly had in breakfast.

Related posts-Peas Paratha
                       Stuffing for peas paratha

Ingredients

• knead  soft atta (wheat flour ) as for phulkas,no oil required,salt can be added
• for the stuffing

                        1. sattu -1 cup
                        2.garlic cloves-7 to 8
                        3.mustard oil-one fourth cup
                        4.home made coriander powder -one heaped teaspoon
                        5.mango pickle-one tablespoon
                        6.chili pickle -one heaped teaspoon
                        7. salt -enough for the stuffing(salt should be on the lower side as pickles add to the                                                                                                                                                       salt)
                       

ingredients for the stuffing

add sattu in the mixer

in goes the pickles and cloves

salt and coriander powder

add mustard oil and run the mixture to get a mix like this,discard all hard parts of pickle at this stage

keep the dough ready

coat the flattened balls in wheat flour

make a bowl shape with the fingers

2 spoon full of the mixture

seal it by pressing between fingers

sealed

flatten it between the palms and coat with wheat flour again

roll thin

place on a hot griddle

roast on both sides

roast

flip and roast

time for one teaspoon of oil 

smear the oil on both sides and roast till it pufffs up

Ready to serve with salad and pickle