Gobi Palak Paratha / Cabbage Spinach Paratha

Preparation Time : 15 minutes

Cooking Time : 15 minutes

Servings: 2

Ingredients:

Whole Wheat Flour - 2.5 cups

Cabbage -1 cup - Finely chopped

Spinach / Palak - 1 small bunch - Finely chopped

Coriander Leaves - 3 tablespoon - finely chopped

Green Chilli - 2 - Finely chopped

Turmeric powder - 1 teaspoon

Red Chilli Powder - 1 teaspoon

Jeera Powder - 1 teaspoon

Dry Mango / Amchur Powder - 1 teaspoon

Clarified butter/ghee - 1 tablespoon

Salt

Method:

Mix all ingredients except clarified butter and make it in to a hard dough by sprinkling water slowly. The dough should be hard because cabbage leaves water when you knead. Keep it aside for 10 minutes. Divide them in to 8 equal balls and roll it out in to parathas. Heat a flat pan and cook paratha on medium flame on both sides until golden brown. Smear Clarified butter or ghee and serve hot with pickle and curd.

This dish goes to Flavours of Punjab event hosted by Pari of Cooking Good Food and Nayna of Simply.Food , and Any one can cook event hosted by Umm of Taste of Pearl City

Yeastless Butter Naan

Preparation Time : 3 hours

Cooking Time 15 Minutes

Serves - 2

Ingredients:

All Purpose Flour - 2.5 cups

Yoghurt - 4 tablespoons

Warm Milk - 1/2 cup 

Soda Bicarbonate - 1/2 teaspoon

Baking Powder - 1/2 teaspoon

Butter - 1 tablespoon

Sugar - 1 teaspoon

Salt - to taste

Oil

Method: 

Mix all the ingredients except butter, knead into soft dough. Smear the dough with oil and keep it covered for 3 to 4 hours. Divide the dough in to 5 equal balls, roll them in to oval shaped naan. Smear two teaspoons of water on one side of the naan and cook the water side of the naan on hot  tawa first until it rises up, then show the other side of the naan directly on fire for few seconds. Cut them in to half, smear butter and serve hot. Repeat the same for rest of the dough.

Aloo Gobi Paratha

Preparation Time : 15 minutes

Cooking Time : 15 minutes

Servings: 2

Ingredients:

Whole Wheat Flour - 2.5 cups
Potato - 2 medium sized - Boiled,peeled and mashed

Cauliflower / Gobi - 1 cup - finely chopped
Coriander Leaves - 3 tablespoon - finely chopped
Green Chilli - 2 - Finely chopped

Turmeric powder - 1 teaspoon

Red Chilli Powder - 1 teaspoon

Jeera Powder - 1 teaspoon

Dry Mango / Amchur Powder - 1 teaspoon

Clarified butter/ghee - 1 tablespoon

Salt

Method:

Mix Wheat flour, salt sprinkle some water and make it in to a soft dough. Keep it aside for 10 minutes. Mix mashed potato cauliflower.green chilli, coriander leaves and other spices and salt and keep it aside. Divide the dough in to 6 equal balls, roll it in to a small circle, stuff it with the potato mixture, close it and roll it out in to parathas. Heat a flat pan and cook paratha on medium flame on both sides until golden brown. Smear Clarified butter or ghee and serve hot with pickle and curd.

Tip : The stuffing should be dry otherwise you will not be able to roll the parathas.

Tofu Spring Onion Paratha

I had never thought of Tofu until I came out of India, I live in the Phillipines where Indian population is not much and it is difficult to find Indian groceries, even if i find a store, the sky high prices limit me to shop. It was long since we had paneer, and i really wanted to have some paneer parathas or pakoras ,and i  remembered that tofu was a substitute for paneer, which i had never tasted in my life before, the next day i hit a grocery store and bought a pack of tofu, to my surprise it was not as firm as paneer, then after doing few research i came to know that tofu can be both firm and soft. So what do i do with the soft one ? As you all know parathas are my favourite !! Ding !!! So i came out with this yummy soft tofu parathas, they tasted really well, you must take a bite :)

Preparation Time : 10 minutes

Cooking Time : 15 minutes

Servings: 2

Ingredients:

Whole Wheat Flour - 2.5 cups

Soft Tofu - 100 gms - mashed

Spring Onion - 1 Medium Bunch -  finely chopped

Green Chilli - 2 or 3- finely chopped

Jeera Powder - 1 teaspoon

Dry Mango / Amchur Powder - 1 teaspoon

Clarified butter/ghee - 1 tablespoon

Salt

Method:

Mix all ingredients except clarified butter and make it in to a soft dough by sprinkling water. Keep it aside for 10 minutes. Divide them in to 8 equal balls and roll it out in to parathas. Heat a flat pan and cook paratha on medium flame on both sides until golden brown. Smear Clarified butter or ghee and serve hot with pickle and curd.

Beetroot Paratha

Preparation Time : 10 minutes

Cooking Time : 15 minutes

Servings: 2

Ingredients:

Whole Wheat Flour - 2.5 cups

Beetroot / Sugarbeets- 1 medium sized - Finely grated

Coriander Leaves - 1/2 cup - finely chopped

Green Chilli - 3 - Finely chopped or grated

Ginger Garlic Paste - 1 tablespoon

Dry Mango / Amchur Powder - 1.5 teaspoon

Clarified butter/ghee - 1 tablespoon

Salt

Method:

Mix all ingredients except clarified butter and make it in to a hard dough by sprinkling water slowly. The dough should be hard because beetroot leaves water when you knead. Keep it aside for 10 minutes. Divide them in to 8 equal balls and roll it out in to parathas. Heat a flat pan and cook paratha on medium flame on both sides until golden brown. Smear Clarified butter or ghee and serve hot with pickle and curd.

Cabbage Bell Pepper Parathas

Preparation Time : 10 minutes

Cooking Time : 15 minutes

Servings: 2

Ingredients:

Whole Wheat Flour - 2.5 cups

Cabbage - 1/2 cup finely chopped

Bell Pepper - 1 medium sized - Finely Chopped

Green Chillies - 2 medium - finely chopped

Coriander Leaves - 2 tablespoons - finely chopped

Jeera Powder - 1 teaspoon

Dry Mango / Amchur Powder - 1 teaspoon
Yoghurt - 2 tablespoons

Clarified butter/ghee - 1 tablespoon

Salt

Method:

Saute cabbage, bell peppers and green chilli with a tablespoon of oil on a medium flame until the veggies are half cooked.Let it cool,mix them along with all the other ingredients except clarified butter and make it in to a soft dough by sprinkling water . Keep it aside for 20 minutes. Divide them in to equal balls and roll it out in to parathas. Heat a flat pan and cook paratha on medium flame on both sides until golden brown. Smear Clarified butter or ghee and serve hot with pickle and curd.

Mint Thepla and A Small Vacation !!

Hey Friends,

Am off to a small vacation to china, a place called guanzhou, its supposed to be trade hub of china, you know what i mean, yes right all those made in china products are from here...the moment my hubby shiva told me about china, as every mom and wife thinks i also started thinking about "pet pooja", what are we going to have ?? As china is known for people eating anything and everything. Especially for vegans like me its a nightmare anywhere outside India.

So i decided to make some Theplas which would defenitely be handy if incase we dont find any vegan restaurant. So after hunting my fridge, only greens i could find was Mint Leaves. I have prepared some Mint Theplas for our trip. Hope to have nice time. Happy Blogging till then :)

Preparation Time : 10 minutes

Cooking Time : 15 minutes

Servings: 2

Ingredients:

Whole Wheat Flour - 2 cups

Gram Flour - 1/2 cup

Mint Leaves - 1/2 cup - finely chopped

Turmeric powder - 1 teaspoon

Red Chilli Powder - 1 teaspoon

Green Chilli - 1 - Finely chopped

Cumin Seeds - 1 teaspoon - dry roasted

Ajwain / Carom Seeds - 1 teaspoon

Clarified butter/ghee - 1 tablespoon

Yoghurt - 2 tablespoons

Salt

Oil - 2 tablespoons

Method:

Mix all ingredients except clarified butter and make it in to a soft dough by sprinkling water. Keep it aside for 10 minutes. Divide them in to lemon sized balls and roll it out in to theplas. Heat a flat pan and cook theplas  on medium flame on both sides until golden brown. Smear Clarified butter or ghee and serve hot with pickle and curd.

Sweet Potato and Mint Paratha

Sweet Potatoes are very rich in fiber and gives a very soft texture to parathas, adding mint to it increases aroma and flavour too :) My daughter, though is only a year and half old, is already a fussy eater, she simply refuses to eat. So adding veggies to her diet has to be only like this :D 

To my surprise she loved the parathas and asked me more for the first time, i was so glad that i finally could make her eat something healthy :)

Preparation Time : 10 minutes

Cooking Time : 15 minutes

Servings: 2

Ingredients:

Whole Wheat Flour - 2.5 cups

Sweet Potato - 2 medium sized - Boiled,peeled and mashed

Mint Leaves - 1/2 cup - finely chopped

Turmeric powder - 1 teaspoon

Red Chilli Powder - 2 teaspoon

Jeera Powder - 1 teaspoon

Dry Mango / Amchur Powder - 1 teaspoon

Clarified butter/ghee - 1 tablespoon

Salt

Method:

Mix all ingredients except clarified butter and make it in to a soft dough. Sprinkle water only if necessary. Keep it aside for 10 minutes. Divide them in to 8 equal balls and roll it out in to parathas. Heat a flat pan and cook paratha on medium flame on both sides until golden brown. Smear Clarified butter or ghee and serve hot with pickle and curd.

I am sending this recipe to Umm Mymoonah's Iftar Moments Hijri 1431 event.

Avocado Paratha

I once tasted avocado and did not like it much as it was tasteless. After 3 years i found this wonderful recipe using avocado from one of the fellow blogger.It tasted really good. My hubby loved it. A healthy yet simple recipe. Have modified it according my taste buds. Thanks to Sailaja Damodaran of Sailaja's Kitchen.

Preparation Time : 10 minutes
Cooking Time : 15 minutes
Servings: 2

Ingredients:

Whole Wheat Flour - 2.5 cups
Avocado - 2 medium sized - peeled and mashed
Ginger Garlic Paste - 1 tablespoon
Red Chilli Powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Clarified butter/ghee - 1 tablespoon
Salt

Method:

Mix all ingredients except clarified butter and make it in to a soft dough. Do not add water at. Keep it aside for 10 minutes. Divide them in to 8 equal balls and roll it out in to parathas. Heat a flat pan and cook paratha on medium flame on both sides until golden brown. Smear Clarified butter or ghee and serve hot with pickle and curd.

Palak Paratha

I often make this simple and nutritious paratha. Most of us dont like greens,especially children, this is one easy and a tasty way to consume green leafy vegetables . Spinach / Palak is extremely rich in anti oxidants, vitamins and iron.It is always better to steam it than to boil it. Any vegetable carries most nutrition only when steamed.Boiling vegetables can halve the level of the nutritions. Here we are going to use raw palak to get the full nutrition.

Preparation Time : 10 minutes
Cooking Time : 15 minutes
Servings : 2

Ingredients:

Whole Wheat Flour / Aata - 2 cups
Spinach / Palak - 1 bunch
Green Chilli - 2
Coriander Leaves - Finely Chopped - 2 tablespoon
Oil - 1 tablespoon
Ghee - 2 tablespoons
Salt - to taste
Water - as required

Method :

Wash palak thoroughly and chop them finely. Mix all the ingredients except ghee, sprinkle water and make a soft dough. Add water carefully so that the dough dosent become sticky. Keep the dough aside for 20 minutes. Divide the dough in to 8 equal parts and roll it out in to parathas. Heat tawa and cook parathas on medium flame until golden brown on both sides. Smear ghee and serve hot.

Ajwain Paratha with Moong Dal ki Sabzi

Feb 6, 2010
Simple traditional every day north indian dish. Some of us just take food for granted. We never realise the importance of food unless the taste buds in our mouth are waiting to say ..Ummmmmmmhhhaaaaa !!!! Yummy:)

Ajwain Paratha Recipe :

Preparation time : 20 minutes

Cooking Time: 1/2 hour

Servings: 4

Ingredients:

Whole Wheat Flour/Aata - 3 cups

Ajwain / Carom seeds - 1/2 teaspoon

Salt - to taste

Ghee - 3 tablespoon

Oil - 1 tablespoon

Method:

Mix together aata, salt, oil and ajwain. Knead it in to a soft dough and keep it aside covered for 15 minutes. Now divide the dough in to 8 equal portions like a ball. Roll each ball in to a chapathi then spread little ghee on one side and dust little dry flour and fold the chapathi in to half and then again in to another half. Now roll it in to a thick triangle shape paratha.Heat a tawa, place a paratha on the tawa and cook on both sides until golden brown. Apply ghee on both sides. Serve Hot with curry of your choice.

Moong Dal Ki sabzi Recipe:

Preparation time : 10 minutes

Cooking Time: 20 minutes

Servings: 4

Ingredients:

Cracked Green Moong Dal - 2 Cups

Onion - 1 large

Tomatoes - 2 large

Green Chilli - 1 finely chopped

Ginger Garlic Paste - 1 tablespoon

Cumin Seeds- 1 teaspoon

Garam Masala - 1 teaspoon

Dhania Powder - 1 teaspoon

Turmeric Powder - 1 teaspoon

Chopped coriander leaves - 1 tablespoon

Salt - to taste

Oil for tadka - 1 tablespoon

Water- 4 cups

Method:

Take a thick pressure pan. Heat oil, add cumin seeds and let it splutter.Now add finely chopped onions, green chillies and ginger garlic paste. Saute till onions become transparent. Then add chopped tomatoes and saute for two minutes.Now add turmeric powder,Dhania powder,garam masala, salt and finally dal and saute for a minute. Add 4 cups of water and pressure cook on medium flame for 15 minutes or up to 3 whistles. Garnish with chopped coriander leaves and serve hot with rice or rotis.

Mooli Paratha

A easy and fast recipe which can be made for any meal. A healthy recipe too.