Gobi Paratha's

Hmm...  ain't it kinda unfair that roti's and parathas do not get limelight?  Tonight I made Gobi parathas...Let me tell you how I made them .

What you need to do half an hour earlier :

Keep aside:

Cauliflower - 1 medium sized
Jeera - 1/2 tsp
Haldi - 1/4 tsp
Chilli powder - 3/4 tsp ( adjust according to taste)
Garam masala powder - 1 tsp
Salt to taste

Also knead the atta and keep it covered with a wet cloth. The longer it stands, the better the roti's come out :)

What you do with it :

Take the cauliflower and grate it all up.
Take a kadai and heat about 2 tablespoons of oil in it and throw in some cumin. When it is starts spluttering, add the grated gobi, haldi, chilli powder, garam masala and salt to taste - all together.
Saute all this for about three to four minutes until the water given out by the gobi has all evaporated.
Take off the gas and allow to cool till room temperature.

Just half an hour before you want to eat dinner :

Roll out the Chapathi like you normally do, just a little smaller.
Put in about 2 tablespoons of the gobi masala in the middle of the chapathi.
Fold the chapathi in from all four sides like a square.
Dust this in some atta and roll out into paratha's taking care not to let the filling spill outside.
Cook on a tava as you normally make paratha's.

Enjoy with Pudina chutney /curd with chilli powder/ pickle :)

P.s: You can apply a little ghee on the paratha just before serving ;)

Gobi 65

This is a simple side dish that makes any meal special. It goes well with fried rice, veg biryani or any other variety rice. There are many different ways to do this. If you have already been doing this, try it this way for a change. Actually, this is my grandmom's recipe. When she put in the ingredients I did not get a chance to measure it. So I just eye balled it. After that I just followed her instructions. I have not used egg  and it turned out perfectly fine.

Ingredients:
 
Cauliflower-1 (medium size)
Onion- 1
Green chillies- 3
Garlic- 1
Corriander leaves-few

For marination:
Turmeric- 1/4 tsp
Chilli powder- 2 tsps
Salt-as required
Color powder- optional
Cornflour- 1 tbsp
Maidha- 2 tbsp
Curd- 2 tsp
Tomato sauce- 2 tsp

Procedure:
Cut cauliflower into bite size florets and put it in hot salted water for 2 to 3 mins. Drain and put all the ingredients under 'marinade'. Mix everything well without adding water. Keep it aside for 5 to 10 minutes. Heat oil and deep-fry the florets.

In a kadai, heat little oil and saute onion, green chillies, garlic and salt. Remove when onions are cooked but still crunchy. Add some pepper and corriander leaves. Keep this aside. After draining the cauliflower florets add it to the onion mixture. Mix well and serve with ketchup.