Gobi Paratha with Multi grain Atta

It is very rare that I follow a recipe word to word. I did it this time. It is for a recipe for  Gobi paratha that I got from a youtube video by Smt. Manjula. I really thank her for her wonderful recipe and demonstration as well. I have also embedded the video here. She used 1 cup of flour and I used 2 cups flour. I prepared these parathas using a very healthy atta - Pillsbury atta with multi grains. The parathas were tasty and stayed soft as well. It has extra protein, calcium and iron and seven different natural grains are present in the flour. See the embedded ads for this atta that I found in youtube. Here's the recipe.

Ingredients:

The following ingredients quanitity is for 15 parathas:

Pillsbury atta with multi grains - 2 cups (unsifted) which is approximately 300 gms for the paratha and quarter cup for dredging/dusting. 

Oil - 1 tablespoon for the dough and 'spray oil' for preparing parathas

Salt - 1 teaspoon for the dough and 1 teaspoon for gobi filling

Water - approximately 1 cup

Gobi / Cauliflower - 1 medium

Ajwain seeds - 2 teaspoons

Cumin seeds - 2 teaspoons

Coriander leaves - finely chopped - handful

Green chillis - 3 chillis finely minced (use less or more as per your taste)

Method:

Prepare the dough:

Add oil to the flour and mix one teaspoon salt and three-fourths cup water. Knead the flour to make a soft dough. Sprinkle water if needed while kneading. Cover and keep it aside. 

Prepare the filling:

Separate the cauliflower florets from its stem.

Wash the cauliflower florets using a colander and strain excess water.

Shred the cauliflower. I used my Cuisinart food processor using the shredder disc.

The shredded cauliflower should be approximately 4 to 4½  cups

Transfer the shredded cauliflower to a mixing bowl and add the following:

one teaspoon salt, ajwain seeds, cumin seeds, coriandar leaves and green chillis. Mix well and keep it aside for 5 to 10 mins.

Divide the dough:

Meanwhile, knead the dough again and make 14 to 15 equal parts and keep it aside.

Draining excess water from the filling:

By this time the prepared gobi filling would have left water due to the presence of salt. 

Drain out the excess water from the filling by pressing the filling between two palms. 

Stuffing:

Dredge one part of the dough in the flour and roll to make a 3 inch diameter circle.

Keep a tablespoon of filling in the middle and make a dumpling by enclosing it on all sides. Seal on the top.

Repeat the process for the rest of the dough.

Rolling the paratha:

Dredge the stuffed dough in the flour and keeping the sealed portion on the top, gently roll the dough to a 5 to 6 inch diameter circle. Dust  with flour if needed.

Repeat the procedure for the rest of the stuffed dough.

Making parathas:

Heat a non stick griddle/tawa. 

Once the tawa is heated, Keep in medium heat and place one paratha. After a minute, spray or dribble oil on the top side and toss the paratha. Again, spray or dribble oil and press gently. Toss again. Make sure it is roasted golden both sides. Repeat for the rest of the rolled parathas.

The Gobi parathas are ready. Serve hot with any side dish/raitha. These parathas are really filling.

Here are the ads for the multi grain atta:

one more,

The Youtube video for Gobi Paratha by Smt. Manjula. 

Mrs. Manjula, your recipe is now tried and tested. Great recipe. Thank you.

This is my entry to Global Kadai - Flat breads hosted by Sandhya.

Chayote chutney / Chow chow thogayal

The chayote or chow chow (as we call it), is a pear shaped squash, that can be used to prepare kootu, sambar, palya(curry or salad), raitha. For the first time, my kitchen has seen this versatile vegetable in the form of thogayal or othewise chutney. We loved this healthy chutney with rice. I had prepared a spicy dry okra curry to go with it. Though the dinner menu was simple, it was a feast. I used my Cuisinart 11 cup food processor to grate the vegetable. This 'no onion, no coconut' chutney will go well for dosa too. Here is the recipe.

Ingredients: 

Big chayote/chow chow - 3

Water - half cup

Asafoetida powder - a pinch

Tamarind - a pinch (if using concentrate, take a drop or two)

Salt as required

Dry red chillis - 3 or 4 count

Turmeric powder - a pinch

Urud dal - 2 tables spoons

Curry leaves - handful

Method:

Peel the chayote skin and chop the vegetable into chunks avoiding the seed in the center.

Using the grater disc in the food processor, grate the chayote chunks.

In a saucepan, allow the grated vegetable to boil in half cup or three fourths cup water.

Add salt as it boils. Allow it to cook and turn off when the choyote is cooked and all the water disappears.

Allow it to cool down.

Meanwhile, roast the urud dal with curry leaves in low heat using very little oil until the urud dal is golden color.

When the roasted dal cools down, reserve a few roasted dal and a couple of roasted curry leaves for garnish and grind the following using a mixer. Cooked vegetable, red chillis, turmeric powder, asafoetida powder, tamarind and the remaining roasted dal and curry leaves. Seasoning with mustard seeds is optional.

The thogayal/chutney is ready. Garnish with urud dal and curry leaves. Serve it with rice or dosa. 

I used CUISINART CUSTOM PRO 11 CUP FOOD PROCESSOR, that I got from Macy's. It is also available in Amazon. My best kitchen companion or grating, chopping and grinding. 

This is my entry to 'My food find event' hosted by Srimathi of Few minute wonders.

Masal Vadai - Restaurant style

Longing for restaurant style masal vadai? here is the recipe that is sure to please your yearning tastebuds. It is not very hard to prepare these spicy tasty cruncy vadais. I used the Cuisinart 11 cup custom pro food processor to grind the soaked dal. You can use any mixer/grinder to grind the dal. Before I bought this food processor, I ground dal using either ultra grinder or the preethi chef pro plus. I have added one secret ingredient that will sure make these vadais more crunchy. Here is the recipe.

Ingredients:

Toor dal/Tuar dal - one and half cups

Channa dal - half cup

Moong dal (yellow) - half cup

Onion - 1 large - chopped finely

Green chillis - 6 to 7 (increase or decrease the number of chillis are per your taste)

Asafoetida powder - 2 pinches

Curry leaves - chopped - handful

Coriander leaves - chopped - handful (optional)

Ginger - finely chopped - 1 tablespoon

Sonf - fennel seeds - 1 tablespoon

Salt - as per taste

Oil for deep frying

Method:

Soak toor dal and channa dal together in water for about 3 hours. Drain water and keep it aside.

Squeeze out excess water from the chopped onion and keep it aside.

Grind the curry leaves, green chillis, ginger, sonf, and salt in a food processor.

Drain the water completely from the soaked dal and add it in the food processor.

Pulse for few times, until the dal is well ground. You can use any grinder/mixer to grind the dal. In that case you might have to sprinkle water to grind. Use only very little water.

Transfer the content to a bowl and add the onion, coriander leaves and the moong dal. You don't have to soak the moong dal. Just add all these ingredients and mix well. You should be able to make small balls out of the prepared base.

Heat oil in a kadai. Meanwhile, make small balls and flatten the ball and arrange it in a plate. You can fry 3 to 4 vadas at a time.

Fry in medium heat only. Flip the vadais while frying. Once the vadais are golden brown, drain excess oil and transfer it to a bowl lined with kitchen paper towel.

Repeat until all the dal is fried.

Serve it piping hot or just warm with/without chutney. Enjoy these vadas with a cup of coffee or tea.