Gobi Ke Paranthe ( Cauliflower Ke paranthe)

Gobi ke Paranthe ... It is very popular, spicy and delicious paranthe . Serve hot with curd and Pickle.
Gobi Parantha is difficult to prepare because most of the time Gobi has moisture inside it which makes it difficult to stuff the parantha uniformly and properly without breaking it from the corners while rolling the stuffed dough.
Here is the different way of making Gobi Parantha. No sticky mixture, only perfect Gobi parantha  recipe 

               

                  






Ingredients 


1/2 half medium  size Cauliflower or gobi
1 1/4 tbsp corn starch
1 tsp oil
1/4 tsp cumin seed
A pinch of Asafoetida (hing)
1-2 finely chopped or grated green chili
1 tbsp finely chopped or grated ginger
11/2 tsp salt or as per taste
1/2 tsp Mango powder
1/8 tsp garam masala
1/4 cup finely chopped cilantro

Wheat dough for Parantha
Oil for cooking

Method :-

Wash the cauliflower then Grate the cauliflower in a bowl . Add green chili , ginger and corn starch. Mix well.
Take a pan ,add oil . When the oil is hot add cumin seed, when it cracks then add hing. Add cauliflower mixture. Add salt,Mango powder, Garam masala and mix well. Stir for 6-8 minutes on medium gas or until cauliflower mixture become dry.
Add cilantro and mix well. Turn off the gas and keep it for cool down.

 



Now knead the dough like any normal parantha dough.


Now Make the parantha.
Heat Tawa or skillet for cooking the paranthas.

Take a normal ball from dough. Divide into two equal part . Roll it one by one . It will be good if size is equal for both part.
Spread the cauliflower mixture on the one part. and cover it with another part. Press it gently .
Sprinkle some flour over it and and roll it lightly. (Don't force on the rolling pin and don't too much roll).

 

 
 

Then cook the parantha on the skillet on medium gas until it become crispy .



Tips :-
1) Dough Should be soft (Neither sticky nor firm)
2) While stuffing , mixture should be cool down.

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Instant Dal Poori or Bedmi Poori or Badai

Dal Poori or bedmi poori is yummy poori which served with Watery aloo  and dry sweet pumpkin .
Dal poori can be make with Moong dal or urad dal.
My instant dal poori recipe ..no soaking 

                                



                                               



Ingredients

2 cup wheat flour
1/2 cup oil
1 tsp salt


1 cup Yellow Moong dal (or you can use Urad dal)
1 tbsp fennel powder
1/2 tsp red chili powder
1 tsp coriander powder
1/2 tsp Garam Masala
1 tsp salt

1/2 cup water or required to make dough

oil for deep fry

Method

Grind the moong dal in a grinder or any spice grinder.
Make coarse powder (we don't want fine powder)

Take a bowl, add all dal powder and wash it.



Add all spices and mix well.

Now take flour , add salt and oil and mix well.
Mix the dal powder into flour and mix well.

Add water slowly and knead the dough like any other poori dough (Dough neither should be firm nor smooth)

.

 

Roll like it puri, and deep fry on medium gas until it become crispy and brown in color.

Dal poori are ready.....
(my rolling skills little weak :)  )

Tips 

1) You can make with urad dal also or you can take half Urad dal and Half Moong dal....
2) Spices can adjust as per your taste.
3) You can also make pooris with the Maida flour (All purpose) instead of Wheat flour or can make with the half Maida or half wheat flour
4) While kneading dough , add water into the parts like add little water and mix well then add water and mix well.

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Malai Kofta in white gravy

            Malai kofta is a classic North indian dish. It is very rich , creamy and delicious dish because koftas stuffed with dryfruits and gravy is made from cashews.  It goes well with chapati, naan , poori and parantha . No onion no garlic recipe of Malai Kofta.


                                  
                       




Ingredients:-
For koftas
7 oz paneer or 200 gm paneer
11/2 tbsp Maida (All purpose flour)
1 boiled potato
1/4 tsp salt

Stuffing
5-6 cashews finely chopped
5-6 raisins finely chopped
1 tbsp coconut (optional)
1 tsp cardamom powder


For curry
3/4 cup Kaju  (cashew) (Soak for an hour)
2 tbsp Poppy seeds (khas-khas)
2 tbsp melon seeds
2 cup milk
1 cup water
11/4 tbsp salt (or as per taste)
1 1/2 tbsp sugar
11/2 tsp garam masala powder
2 tbsp oil
1/4 tsp Cardamom powder
 Oil to fry koftas

Garnishing
Some grated paneer

Method:-

Koftas 


Take  a bowl . Grate the paneer. Add boiled and mashed potato. Mix  Maida and salt . Mix well. Knead the mixture for 3-4 minutes and make the soft dough. (Grease your Palm and knead the dough). For koftas dough is ready.


For stuffing , mix  all stuffing ingredients in a bowl .

Divide the dough into equal parts and give each part a round shape of ball.
Take one ball and flatten it in the center and put 1/2 tsp stuffing (stuffing should be like 2-3 pieces of cashew, rasins and little coconut and cardamom powder should be in each and every koftas) and carefully wrap from all the side and make round ball.( Wrap properly otherwise stuffing can come out while frying).
Repeat the process with other balls and make koftas.



  

Heat the oil in a pan for frying the koftas. Make sure oil neither should be hot nor cold.
Put the koftas in the oil , cook the koftas until they become light brown in color. (I don't want dark brown color, if you like then fry for more seconds.)

 

Koftas are ready ; keep aside them.


Gravy 

We can use the poppy seeds  and melon seeds (your choice) in two ways.
1) Soak poppy seeds and melon seeds in water for two hours .
then blend in a blender with little water then add in the cashew paste.

2) Grind the poppy seed and melon seeds in a grinder then add in the cashew paste (No need to soak in the water)

In this recipe
I am using grinding process , grind poppy seed and melon seed together in a grinder and make fine powder.

Blend the cashew with 1/2 cup milk in a blender.
Add poppy and melon seed powder  in cahew paste and again blend for few seconds.
Cashew paste is ready.

Heat oil in a pan.
Add cashew paste  and stir for 7-8 minutes on medium gas continuously.

Add milk and water. Mix well. Stir for 5-6 minutes on medium gas.
Add salt and sugar. Stir for more 1-2 minutes.  Add Garam Masala powder and cardamom powder. Stir for few seconds. Turn off the gas.

Cashew Curry is ready.
Serve Kofta with curry. (When you are going to serve only then add koftas in gravy, otherwise koftas will break because  koftas are very soft)


Garnish with some grated paneer ....Malai Kofta with cashew gravy is ready to serve.

 
 

 

Tips :-

1) Koftas should be cook on medium gas otherwise it will burn from outside and uncook from inside.
2) While frying koftas , first thing when your oil is hot then drop little ball of paneer dough and see that it is frying well or not . if it is spreading that means dough is not ready to fry. Then you can add little more Maida and check it again. But dont add more maida other wise it will become hard.

3) In gravy , you can add onion also. Make the onion , green chili and ginger paste.
heat oil in  a pan . Add onion paste and stir for 3-4 minutes then add cashew paste and then do it as above manner.

4) We can make any gravy with onion or without onion. But if we are using onion then we have to stir onion firstly, then we will add other things.

5) Quantity of water and milk can adjust as per thickness of gravy.

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Sooji Halwa in Microwave

Sooji Halwa in microwave 

Easier and faster to cook  and great in taste 

Ingredients  

1/2 cup sooji
1/2 cup powdered sugar
1 tbsp + 1tsp ghee
1 cup + 1tbsp water
A pinch of Cardamom powder
Some chopped Almonds

For garnishing
Some chopped Almonds


Method

Take a microwave bowl. Add Sooji and ghee. Mix well.

Keep it in microwave for one minute
then mix well.

Keep it again in microwave for 1 minute and 30 seconds
then mix well.


Keep it again in microwave for  1 minute, then mix well.



Keep it again in microwave for 1 minute, then mix well.

Keep it again in microwave for 1 minute, then mix well.



Total time 5 minutes and 30 seconds.

(keep it  again n again until it become brown in color)

Add sugar into sooji and mix well.
Add cardamom powder and mix well.


Add water  and mix well. Keep it in the microwave for 2 minutes.



Then mix well. Keep it again in microwave for 1 minute.


Add some finely chopped Almonds and mix well.

Garnish with almonds and your sooji halwa is ready in microwave.
Serve hot.

Tips :-

1) Time can vary as per quantity of sooji.
2) If you want more blackish color of sooji then you can do 1 minute more.
3) Sugar depend on your taste
4) if you want the consistency of halwa is little watery then you  can add 1 and 1/2 cup water more (for 1/2 cup sooji) .
5) you can add  cashews, coconut powder, pistachio.

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Thankyou