Gobi ke parathe

This is mouth watering Punjabi dish. One of my fevourite breakfast. Here is the quick recipe.

Ingredients:

cauliflowers(gobi) - 250 gm •

Green chillis - 2-finally chopped

Red Chilly powder : 1 1\2 teaspoon

Chopped coriander leaves

Salt to taste

Method:

1) Finely grate the cauliflower using gratter•
2 ) Add salt,red chilly powder and mix properly.

3) mix copped coriender leaves and green chilly.
4) Don't leave this mixture for long after adding salt otherwise it will start leaving water.

5) Prepare dough as we prepare for chapathi.
6)Flatten a small portion of dough and put some mixture in the center. 7)Draw the edges towards center to cover the mixture.
8)Roll out in the form of paratha.
9)Heat a griddle and Roast the paratha on it with some ghee/oil. 10 ) Serve hot with curd and chutney.

Whole Wheat Roti (Cheela)

This recipe I learned from my room-mate in PG. We both used to have lot of fun in our PG's kitchen. This is very healthy and testy recipe. I made my first impression in my susral (in-law's place) with this recipe only. Here is the simple recipe

Cooking time : 10-min.

Serve - 2 person

Ingredients:

Whole Wheat - 2 cups

Green Chillies - 2

Ginger - 1'' piece

ghee\oil - 1-2 spoon

Water - 2 cups

Salt to taste.

Method:

1) Soak whole wheat in water for 4 hrs or overnight.
2) Grind it with green chillies, ginger, salt and water. it should not be fine paste. You should feel the pieaces in your hand like rava.

3) On a preheated griddle (tava) preferably non-stick, place some batter and spread it evenly pressing it gently with hand. 4) Cover the griddle for some time (1-2 min).

5) remove the cover and spread some ghee. put the ghee specially on holes to get crispness.

6) When the side roasted properly reverse the side and roast little bit.

6) Serve hot green chutney\coconut chutney.

Ajwain (Carom seed) paratha

Ajwain Paratha : A popular Punjabi bread. It is almost eaten in most of the punjabi houses. I had it for the first time at my PG in delhi. After that I my self started preparing it and everyone just love it. I like strong smell of ajwain in it .

Serve : 4-5 paratha

Ingredient:

Ajwain : 2-3 teaspoon.

Salt : accrording to test.

Wheat flour : 1 cup

Ghee\oil : 2-3 tablespoon

Method:

1) While mixing water make dough out of wheat flour. dough should be the same as we prepare for chapati.

2) Devide this dough in 4-5 equal parts.

3) Make a ball from each part and dust dry flour on them

4) Roll ball into puri size. Now spread ghee on it as we do for paratha.

5) now take a pinch of ajwain and evenly spread on ghee.

6) Take a pinch of salt and evenly spread it.

7) Fold the sides of chapati like we do for plain paratha.

8) Dust little dry flour and roll it.

9) Roast it on hot tawa with ghee and server hot with anykind of chutny\sabji.

Quick Aaloo Pyaz (Potato - Onion) Paratha

Potato : Onion paratha - A very popular stuffed indian bread. Here i present a easy quick recipe of it. I have learned this from my PG aunty, in delhi. I used to love when she used to give us in sunday breakfast.

Serve - 3-4 person
Preparation time - 10 min
cooking time - 10 min
Ingredients:
For Stuffing:
Boiled and finely mashed potaoto - 5-6
1 large onion.
Green Chilly - 2,3
Red Chilly powder- 1 table spoon.
For Dough:
Whole wheat flour - 1 bowl.
1 table spoon oil.
Salt.

Method :
1) Cut onion in very small pieces. As small as you can. Cut chilles also in very small pieces.
2) Mix Onion and chilly in mashed potato. Now add red chilly powder and salt and mix it very well. Your masala is ready for stuffing. You can put copped coriender (optional)
3) Add Oil and salt in wheat flour and mix well. Now knead it well in smooth dough while adding water slowly. Remember dough should be little hard from chapati dhough.
4) Now take a lemon size portion of the dough and roll it between your palms till they become smooth without cracks.
5) Dust little dry flour on these dough boll and roll it in small chapati. Now place the filling at middle of the chapati and again make a ball from it. Seal the edges completely so that stuffing doesn't go out.
6) Roll it into a circle of 4-5'' diameter.
7) Heat the tava and raost paratha from both the sides with little ghee or oil.
8) Serve hot with Butter, Chilled curd and Green Chutny.