Monthly Archives: September 2014

Gobi Paratha / Cauliflower Paratha

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Cauliflower parathas are crispy and delicious which everyone love to have. Whole wheat flour and cauliflower make this dish a nutritious one.

Benefits of Cauliflower:  It fights against cancer, rich in Vitamins and Minerals which helps in boosting the brain health, Calcium and magnesium content helps in bone health, High amount of anti-oxidants helps in destroying free radicals that accelerate the signs of aging particularly in/on the skin.

Gobi paratha / Cauliflower paratha

Gobi paratha / Cauliflower paratha

Ingredients:

  • Cauliflower – 1 no (medium sized)
  • Onion – 1 no (medium sized)
  • Cumin seeds – ½ tsp
  • Green chillies – 2 nos
  • Garam masala – 1 tsp
  • Wheat flour – 3 cups
  • Salt to taste
  • Oil – 2 tbsp

Preparation:

  • Take the wheat flour in a bowl, pour in a cup of water little by little and mix the flour with the dough and roll together to a dough. Pour in 1 ½ tbsp of oil and cover it with a wet cloth for an hour.
  • Finely chop the onions, green chillies and separate the cauliflower to small florets.
  • Boil two cups of water in a sauce pan and put the cauliflower florets with little salt. Cover with the lid and allow boiling for 5 mins.
  • Drain the water from the cauliflower and keep it aside.
  • Heat 2 tsp of oil in a kadai. Put cumin seeds and wait till it crackles.
  • Put the tiny pieces of cauliflower florets and sprinkle salt, garam masala. Fry it till the raw smell goes off and the cauliflower become dry.
  • Now take those florets and coarsely grind them.
  • Roll the dough into ball (apple size), then flatten those balls and keep a spoonful of cauliflower masala. Again make it to a ball.
  • Spread wheat flour on a flat table, keep those stuffed balls in between the flour and flatten them.
  • Heat oil on a tawa and put these paratha one by one, drizzle oil on the sides of the paratha and cook them by swapping the sides.

Serve hot with tomato chutney and raita or plain yogurt/curd. I have accompained this with the Tomato chutney.

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Okra Minced meat stir fry

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This recipe is something different from others, I have gathered this recipe from a TLC by Roger Mooking. But I could say that this not the original recipe of that program because I have handled it with a twist by adding few Indian ingredients to give it in an Indian style.

This Okra meat recipe consists of variety of vegetables which gives a delicious taste, succulent texture when blended together. Also I have used very few spices(available in all kitchen) for a wonderful aromatic flavor. Let us move to the recipe…

Okra Minced Meat Fry / Vendakkai Kothukari Varuval

Okra Minced Meat Fry / Vendakkai Kothukari Varuval

Ingredients:

  • Ladyfingers / Okra / Vendakkai – ¼ kg
  • Capsicum – 1 no (any colour)
  • Onions – 3 nos
  • Tomato – 1 ½ nos
  • Ginger – 2 inch stick
  • Garlic – 8 cloves
  • Minced meat – ¼ kg
  • Coriander seeds – 3 tsp
  • Black peppercorns – 1 tsp
  • Cumin seeds – 2 tsp
  • Olive oil – 2 tbsp
  • White vinegar – 2 tsp
  • Red chilli powder – ½ tsp
  • Turmeric powder – ½ tsp
  • Chicken stock – 2 cups
  • Salt to taste

Preparation:

  • Grind the minced meat. Keep it aside.
  • Finely chop the onions, tomatoes, capsicum and lady finger.
  • Chop about four cloves of garlic into two pieces. Crush the rest of the garlic and ginger together.
  • Take peppercorns, cumin and coriander seeds in mortar and crush them or coarsely ground them in a mixie.
  • Heat oil in a tawa. Add the garlic pieces, when the aroma comes out, crumble the minced meat in the tawa and sprinkle the grounded powder and salt. Fry them till they turn brown in colour.
  • Heat oil in a kadai, add the onions and fry till they are transparent.
  • Add the capsicum and fry them for 5 mins, followed by lady finger , sprinkle little salt and the grounded spice powder.
  • Cook till the ladyfingers change to dark green colour.
  • Add chili powder along with crushed ginger-garlic and fry till the raw smell goes off.
  • Add minced meat, tomatoes and vinegar. Fry them for 5 mins.
  • Pour in the chicken stock, allow it to boil.
  • Cover with the lid and wait till the gravy thicken and the oil separates and floats on the top of the gravy.

Serve hot with any rice and any Indian breads.

Note:

  1. This can be done with minced chicken or beef and also you can substitute mutton stock or beef stock instead of chicken stock.
  2. When you want this as gravy, remove from fire when the stock gets thicken..
  3. When you want to be dry, remove from fire when the whole stock evaporates.

Potato and soya gravy / Aloo soya gravy

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Soya chunks are made from soy beans and they work well as meat substitutes. Aloo soya gravy is a low calorie recipe and a must for those who yearn for health and foods. Also it tastes like meat. If the curry rests for an hour or so, it will taste even better with all the flavors settling in. This gravy goes out well with rice and all Indian bread.

Aloo Soya gravy / Potato Soya gravy

Aloo Soya gravy / Potato Soya gravy

Ingredients:

  • Aloo / Potato – 3 (medium size)
  • Soya chunks – 75 gm
  • Cumin seeds – ¼ tsp
  • Curry leaves – a string
  • Onions – 3 nos
  • Tomato – 2 nos
  • Ginger – garlic paste – 1 tbsp
  • Yogurt/Curd – 2 tbsp
  • Chilli powder – ½ tsp
  • Garam masala – 1 tsp
  • Turmeric powder – ¼ tsp
  • Coriander leaves – 5 strings
  • Salt to taste
  • Oil – 1 tbsp

Preparation:

  • Boil 5 cups of water in a bowl. Take soya chunks in a bowl and pour half of the water to it. Soak it for 10 mins. Then squeeze out the water from the soya chunks and chop them into small pieces.
  • Put the tomatoes in the other half of the water and let it boil. After 5 mins, take out the tomato and peel out the skin and grind them to a paste.
  • Finely chop the onions, potatoes and coriander leaves.
  • Heat oil in a pressure cooker, put cumin and curry leaves. Wait till they splatter.
  • Put the ginger-garlic paste, sauté till they golden brown colour.
  • Put the onions and fry till they are transparent.
  • Put the tomato puree and sauté till the raw smell goes off.
  • Put the soya chunks, potato and coriander leaves, followed by all the spice powders and salt.
  • Sauté them for 5 mins, till the raw smell goes off.
  • Pour in a cup of water and wait till it boils.
  • Pour in the curd/yogurt, give a stir and cover the pressure cooker.
  • Wait for 2 whistles and transfer it to a bowl. Serve hot.