Aloo Gobi paratha

BM #114 : Week 2, Day 3
Theme : Brighten Your Breakfast

Parathas for breakfast is a favorite of mine. Most of the times , we end up eating dinner leftovers than prepare fresh in the morning. By leftovers, I mean cooking extra so that you have some for the next morning. Aloo paratha is the most favored at home, but gobi (cauliflower) paratha comes a close second. For a variety, a combination of aloo and gobi works well too. A simple pickle and yogurt would do as a side dish instead of making a curry to serve this.

Parathas taste really good when you add a good amount of ghee while making it. I remember my brother’s cook going through almost a whole big bottle of ghee while making a big batch of parathas. You can definitely reduce the amount to your preference, but there is no question that it tastes way better with lots of ghee :D.

Read on for the recipe.

Makes 6-8 parathas, depending on the size

Ingredients:

  • 2 cups whole wheat flour / atta
  • Salt as needed
  • Water to make a dough
  • 1 tablespoon oil/ ghee, optional

For the Filling :

  • 1 teaspoon oil
  • 1 medium onion, chopped
  • 2 teaspoon ginger garlic paste
  • 1 teaspoon chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon aamchur / dry mango powder
  • 2 cups finely chopped cauliflower
  • 2 medium potatoes, boiled and mashed
  • Salt as needed
  • 1-2 teaspoon Ghee/ butter per paratha for brushing the pan

Method:

  1. Add salt as need to the flour. Make a dough by adding water in steps (1/4 cup full at a time) to the wheat flour. Knead until you get a soft and smooth dough. Set aside to rest.
  2. To prepare the filling, heat oil in a pan. Add chopped onions and sauté until it turns pink. Add ginger- garlic paste, followed by the spice powders. Mix everything well.
  3. Now add the finely chopped cauliflower florets. Add salt and mix everything well and let it cook.
  4. Once the cauliflower is cooked completely, add the boiled and mashed potatoes. Mix well and let it cook for a couple of minutes. Taste test and adjust seasonings. Remove from heat and let it cool a little.
  5. Make parathas using a small lime sized ball of the filling. Please watch this video or this post for stepwise pictures.
  6. Cook the rolled parathas in a heated tawa. Add some ghee to the pan and on top the parathas too while cooking it. Remove from the pan and serve hot with pickle and plain yogurt.

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Pav Bhaji

BM#102: Week 2, Day 2
Theme : 
Restaurant recipes

Pav bhaji is an easy recipe to make and it’s always a crowd favorite. This and Chole bhature were my son’s regular orders at Indian restaurants when he was younger. He has started sampling more dishes now, but this is still a strong favorite.

I make pav bhaji for weekend dinners every now and then. I usually buy bread from the stores, but the batch you see here is served with homemade bread. My bread baking skills are mediocre at best, so the fact that bread come out nice and soft is a great achievement for me.

The main vegetables in this dish are cauliflower and potatoes, but you can add a lot more veggies too. Sometimes I add a pack of frozen veggies to make it more nutritious. I use readymade Pav bhaji powder for the masala which is readily available in Indian stores. The bhaji is topped with some chopped onions and a squirt of lemon right before eating, this elevates the taste of the dish a lot. The bread is used to scoop up the curry.

Read on for the recipe.

Serves :4-6

Ingredients:

  • 4 medium potatoes, peeled and diced
  • 1 carrot, diced
  • 3/4 cup frozen peas
  • 2 cups cauliflower florets
  • 1 small green capsicum, diced
  • 1 medium red onion, chopped
  • 1 teaspoon ginger garlic paste
  • 1 medium tomato, chopped
  • 1/2 teaspoon turmeric powder
  • 2 tablespoons readymade pav bhaji masala
  • 1 teaspoon chili powder, optional
  • Salt as needed
  • 1 tablespoon each of Oil and butter
  • Chopped onions and lemon wedges, for serving

Method:

  1. Pressure cook potatoes, peas, cauliflower and carrots with water to partially cover it. Cook for 2 whistles or until the vegetables are done. Set aside.
  2. Heat oil and butter in a pan, add the sliced onions and capsicum and sauté for a few minutes until the onions are pink. Add ginger garlic paste. Add the tomatoes and cook. Once the tomatoes are done and soft, add turmeric powder, pav bhaji masala and salt. Mix well. Add 1/2 – 1 teaspoon of chili powder if you want to increase the spice level more.
  3. Add the cooked vegetables along with 3/4th of the water in which it’s cooked. Reserve the rest of the water. Using a potato masher, mash the vegetables roughly. I like it a little chunky, so I mash it too much. Bring it to a boil and simmer and Cook until the desired consistency is reached. If the curry is dry, add the reserved water. Taste test and adjust the seasonings.
  4. Serve with pav (bread) and chopped onions and lemon wedges.

Check out the Blogging Marathon page for the recipe from other Blogging Marathoners.

Cauliflower soup

BM# 95: Week 2, Day 1
Theme : Winter warmers

Wish you all a very happy and healthy 2019!

2018 ended on a high note for our family. The entire summer was action packed with me becoming the stereotypical soccer mom. In our case it was cricket mom since most of our summer was dedicated to our son’s cricket class and matches. He is no Javagal Srinath yet, but he is away from electronics, spending time with other kids and is physically active. So Its a complete win as far as I am concerned. The game took over our complete summer, but it really was worth it.

We moved to a new neighborhood in November and are still settling in. My son is in middle school now (boy!! They grow up so fast!!) and his work load is a lot more than the previous years. So all in all the days are over way too quickly and before I realized it, 2018 has already waved me goodbye.

The new year began on a great note too as my brother and his family was visiting us over the holidays. They left last weekend and now the house feels lonely and cold. The cold part is a little too literal. It’s winter here and it’s no fun. The cold can be tolerated if you are dressed in layers, but if it’s a windy day like today, it’s very difficult. So it’s apt that I have chosen a piping hot cauliflower soup to serve you all here today. Check out the link for the original recipe from The Pioneer woman.

Read on for the recipe and you can see from the above picture that my son is having a good time too :-)

Ingredients:

  • 4 tablespoons Butter, divided
  • 1 medium Onion, finely diced
  • 1 Carrot, diced
  • 1 whole cauliflower, roughly chopped
  • handful of fresh or dry parsley
  • 8 cups water or vegetable broth
  • 6 tablespoons  all purpose flour
  • 2 cups Milk
  • Salt and pepper to taste

Method:

  1. Heat 2 tablespoons of butter in a thick pan. Once it’s melted and hot, add the onions to it. Sauté until it turns to light pink.
  2. Add the chopped carrots and cauliflower. Saute for a couple of minutes and then cover and cook until the vegetables are softer, about 5 minutes. You can add some broth or water if the veggies starts to burn or start sticking to the bottom of the pan. Now add 8 cups of broth or water, parsley, salt as needed and let it come to a simmer. Cook until the vegetables are done.
  3. In a separate pan, melt the remaining two tablespoons of butter. In a bowl, whisk the milk and flour together until you don’t see any dry lumps of flour. Add the milk mixture slowly to the butter whisking continuously. Cook till then mixture thickens. Take off heat.
  4. Carefully add the white sauce to the soup, mixing with a spatula. Let it come to a boil. Taste test and adjust the salt if needed and add pepper. Serve hot!

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#96

Chilli Gobi

gobi_chilli2

The tea time snacks I have been bringing to the blogging table started off with a healthy cucumber sandwich. Next was a shallow fried potato and broccoli patties and now I am here with the big bad deep fried chili gobi.. And yes, it was a success because I managed to make it without any incidents. No burns, no spills, no howls from the kitchen, so that’s a definite success for me!

Coming to the chili gobi here, there is it’s almost the same as gobi Manchurian. This is a little bit more on the spicier side and is not usually served as a gravy – but other than that I don’t see any difference between the two.

Winter has set its foot here in US and now clicking pictures needs a bit more of planning than before. I never thought I would see a day where I would check the weather before cooking for the blog!! These were taken at 5 PM and it was already getting dark. It made me realize that I need to plan better from now on wards.

Winter is here and lets all warm up to that…with some chilli gobi, to begin with :-)!

gobi_chilli

Recipe source: Yummy Tummy

Blogging Marathon theme: Tea time snacks

Ingredients:

For the cauliflower part:

  • 1 medium cauliflower, cut into florets
  • pinch turmeric powder
  • salt
  • water
  • oil to fry

For the batter to dip:

  • 1/2 cup maida/ all purpose flour
  • 1/2 cup corn flour
  • 1 teaspoon chili powder
  • salt to taste
  • water to make the batter

For the sauce:

  • 1 medium onion or 4 spring onions
  • 1 small green capsicum, diced
  • 2 teaspoon ginger garlic paste
  • 2-3 green chillies, sliced into half (optional 0r adjust per taste)
  • 1 teaspoon chili powder
  • 1 tablespoon soya sauce
  • 1 tablespoon tomato ketchup
  • salt
  • oil

Method:

  1.  Prepare the cauliflower : Bring a pot of water to boil. Add salt as needed and a pinch of cauliflower. Add the cauliflower florets and let it boil for 5 minutes. Take off the heat and drain the water off.
  2. In a wide bowl, add 1/2 cup maida, 1/2 cup corn flour, 1 teaspoon chili powder, salt as needed. Add enough water to form a batter of cake batter or dosa batter consistency. When we dip the cauliflower in the batter, it should coat it and not drain off completely.
  3. Heat oil for deep frying. Dip the cauliflower in the prepared batter and deep fry. Once all the florets are fried, set it aside.
  4. Remove all but one tablespoon of oil from the pan. We are going to prepare the sauce for the florets.
  5. Add one medium chopped onion and 2 sliced green chilies and let it cook. Add 2 teaspoons of ginger garlic paste and saute until the raw smell goes off. Add one tablespoon of soya sauce and one tablespoon of tomato ketchup.
  6. Tip in one finely diced capsicum. Cook for 2-3 minutes. Add 1 teaspoon (or per taste) chili powder and required amount of salt.
  7. Let everything cook together for 3-4 minutes. Taste test and adjust seasonings.
  8. Add the fried cauliflower florets and mix gently without breaking it. Take off the heat.
  9. Garnish with spring onions and serve as an appetizer of a tea time snack.

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