Archive for the ‘Paratha’ Category

Golmaal Parathas

Saturday, August 27th, 2011

The best thing in the world is a vacation in India if you ask me 😉 Yup, that’s what me and my lil one are enjoying these days, a 2 month break in India. Both my mom and MIL are cooking for me, there are people to do chores for me and to take care of lil R, give him a bath, take him out for walks and the best of all- those little shops that are there at every corner where you can get everything and last but not the least, shopping!! These days I have been roaming around Bangalore(or Bengaluru) shopping for clothes, checking out new places to eat, meeting friends etc etc.,

This past week when my Sister In Law took me out for shopping in Jaynagar 4th block, we shopped till we dropped, and she suggested this place to add some energy to do a second round of shopping! We stormed into the Paratha Specialist place- called as “Golmaal Parathas” a pure vegetarian restaurant.

I was not too keen as I thought there would be nothing interesting but the menu had nearly 90 types of parathas starting from the usual aloo paratha extending on to aloo methi, palak paneer, dal paratha, chana paratha, rajma paratha, mixed veg, beetroot paratha, cheese and onion, chili and cheese- you imagine it, you got it!

I ordered my all time favorite of aloo methi and a glass of buttermilk, while SIL chose palak paneer paratha. I was surprised to see a foot long paratha infront of me in a couple of minutes accompanied by pickles, yogurt, sweet chutney, mint(green) chutney and a gravy(chana masala) and a spicy hot fried green chili with onions and lemon. The hot and flaky paratha was melting in our mouths and given the size of it, to be honest we could not finish either of our parathas. And the cost? Around 100 rupees per paratha. I ended up agreeing with their view “Yeh to Desi Hai”!!

I’d say check it out if you haven’t done it by now(may be I just now found the place as I do not live there). Watch this space for more places to find tasty khana in Bangalore! Are there any of your favorite places you’d like me to check out too? Let us know!

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Paneer Mooli Paratha (Cheese and Radish Flat Bread)

Monday, January 18th, 2010

Suddenly, this weekend our laptop went kaput and since we surf a lot, missing our dear friend laptop gave me this “gyan” on sharing things at home. At this stage( after two days of sharing N’s computer), if you ask me what is needed for a happy home, I would change my mind and say two of everything, the toppers in my list are:

Car is a must in Texas, else you can’t even cross one street. Honestly, I have never seen people walking in this state, the weather also adds to that factor. Or I should say the bigger the car, the better. Small smart cars will simply fly away from the roads given the numbers and speed of SUV’s zooming on all four sides in our freeways.

Next comes a personal space and a PC. It is almost like when you see a sign saying wet paint you want to touch it to make sure that it is still wet- Once a PC goes kaput, you think of all the things you want to do on your computer, right this minute and that task cannot wait. But, most of all I wish the TV Manufacturer’s would supply a TV with two remotes. Half the time, I spend walking all the way from the kitchen to the living room to reduce the volume and always our list of channels to watch clashes :(

But sharing is also good for some reasons, like this paratha. We decided to take turns to work in the kitchen and I made the filling and N made the parathas(good excuse, thanks to stirring the Moong Halwa). Radish is good for the liver and I tend to buy radish almost every week to use in sambar, poriyals,salads or parathas. The chili Paneer stuffing is the paneer left from my attempt at making chili infused paneer.

Ingredients (Makes 9 Parathas)

For the Parathas:
Wheat flour- 2 cups
Water- just enough to knead (1/2 cup -3/4th of the cup)
Salt- 1/4 tsp
Olive oil- 1/2 tsp

For the filling:
Chili Paneer- 1/2 cup
Red onions-1/4 cup- chopped
White radish – 1 medium size
Finely chopped green chili-1
Garam Masala Powder- 3/4 tsp
Coriander leaves- chopped- 2 tbsp
Turmeric powder- 1/4 tsp
Salt- to taste
Oil- 1 tsp
Cumin seeds- 1/2 tsp
Method:

Add salt, olive oil to the flour and add just enough water(1/2- 3/4th of the same measuring cup) to knead the flour into a thick dough. Cover and keep aside.

The Method to make chili paneer can be found from my previous post  here. I wanted to use the chili paneer for this paratha, but you can also use plain paneer if you have it in hand.

Grate the radish and squeeze well to remove all the water. Heat oil in a pan and add cumin seeds. When they sizzle add chopped onions and green chili. Stir fry well till onion turns transparent. Add salt, turmeric powder, garam masala powder, grated radish and stir fry for another 4-5 minutes. Add the paneer and mix well. Let it cook for another 2-3 minutes. Add coriander leaves and mix once. Switch off. Let it cool and divide it into equal parts.

Divide the dough into equal parts. Take one lemon sized ball of the paratha dough and roll it flat. Keep one portion of the paratha filling and cover it from all sides with the rolled out dough. Slightly roll the pin again and make it flat and slightly thin. Make sure that you don’t apply too much of pressure and squeeze out all the filling.

Heat a frying pan and transfer the paratha to the pan. Apply ghee/butter on all sides and on top. Let it cook and turn golden brown on one side. Flip the paratha on the other side, slightly dab it with ghee. Let it turn golden brown on this side as well.

Serve with pickles and yogurt or with cucumber raitha. You can also include mashes potatoes and peas in this paratha to make it a veggie delight. You can also stuff the filling between two thin rotis to make like a paratha.

This Paneer Mooli Paratha for simple and tasty dinner is my entry for Sara’s Cooking For Kids an event started by Sharmi of Neivedyam .

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Recipe Marathon: Day 6: Cabbage Kofta (Cabbage flour balls in tomato gravy)

Wednesday, December 30th, 2009

I think that the best time for guests to come home will be the weekend as you’ll get your money’s worth of unlimited sight seeing. I’ll be roaming around like a zombie in my PJ’s and cooking and N will be trying to clean the garden and the house. And of course there is the free attraction-a mini zoo in our community, some deers, lots of boars and even more snakes!

Most of the weekends will go like this, and I am sure we give a nice impression to our neighbors. But the past one month was really hectic and we were running around like headless chickens. We were planning to meet up with couple of our neighbors who had just moved in, but it was always like a quick Hi and a Bye. But few weeks ago, our friend down the road called us around 10 on a Sunday morning while I was still sleeping(??!!!). She invited us over for a cup of coffee and little did we know that we were actually going for a brunch. She had sneakily planned this brunch and treated us to a paniyarams, bise-bela bath, tomato rice, yogurt rice and pineapple sheera. We had a really good time and we chatted for a good 3-4 hours.

Again, few days ago when we caught up over the phone, I learnt that she was expecting her bundle of joy. I wanted to really cook something for her, but at the same time, did’nt want to try something that may give more morning sickness. And she was saying she wanted to have something less spicy, yet healthy. So I made this cabbage kofta, and this apple date cake and took it over to her place.

This cabbage kofta is something I found from Ashwini’s Page and she had tried it from
Married to a desi.

I’ve made a few varieties of kofta’s like
paneer kofta
, egg kofta but a cabbage kofta was something new and I wanted to try it out. The main attraction for me was that there was no need to make onion paste, tomato puree and the cashew masala we usually make for the koftas.

My recipe for day 6 of this recipe marathon is simple cabbage kofta. And I followed the recipe of Married to a desi.

cabbage-Kofta

Ingredients : (Makes 20 koftas)

For koftas:
Besan flour- 1/2 cup
Cabbage- one head of cabbage, small size
Carrot- 2
Garam Masala powder- 3/4 tsp
Salt- to taste
Oil- for deep frying

For gravy:

Roma tomatoes- 4 or 5
Chopped onion- 1/4 cup
Coriander seeds- 1 tsp
Cumin seeds- 1 tsp
Kofta Masala powder- 1 tsp
Ginger garlic paste- 1 tsp
Red chilies- 4
Poppy seeds- 1/4 tsp
Turmeric powder- 1/4 tsp
Salt- to taste
Butter- 1 tbsp
Cilantro- one handful

Method:

Grate the cabbage and add salt to it. Leave it aside for sometime(30 mins) so that it gives out water. Do not add carrots at this stage. Squeeze out as much water as you can out of the grated cabbage. Add the carrots , besan flour, garam masala powder and start forming them into cylinders or lime sized kofta balls. Pour oil in a pan and wait till it is hot. Deep fry the koftas in oil till golden brown. Drain and keep aside.

The kofta will be crispy if you can squeeze out water from the cabbage first. If you want, you can also roll the kofta balls in dry besan powder to add another coat, before frying.

Chop the tomatoes and blend it well with all other ingredients given for gravy except the butter (How easy is this gravy?). Add about 2-3 cups of water and simmer this gravy for 20 minutes. When you can see bubbles drop in the butter and mix it well. Taste if the gravy is raw or if it still needs to simmer for another 4-5 minutes. Check for salt and spices. Drop the koftas one by one and mix slowly to coat. Let it sit for 5 minutes in the gravy.

Serve the cabbage kofta with rotis or naan. We enjoyed it with phulka.

Suggestions:

I did not use saunf or anardhana powder given in the original recipe (as I did not have them), but the gravy had its own flavor. I have also cut down a lot on spice- used less chilies and coriander seeds.

I was also worried about the kofta disintegrating in the gravy but it absorbed the gravy so well and kept its shape.

The kofta can also be served as a fried snack -like a veggie cutlet.

The marathon is coming to a tasty end and thanks to Nupur we are having a blast, cooking and sharing. Tomorrow is the last day of this Marathon, before we welcome 2010.

Day 1: December 25 : See the recipes here

Day 2: December 26: Check out what’s cooking here

Day 3: December 27: Still going strong, see the delicious recipes here

Day 4: It is all about Spice

Day 5: Veggies, Grains and more!

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Aloo Paratha (potato flat bread/stuffed potato bread)

Tuesday, November 24th, 2009

Though I take care of the kitchen and cooking my husband also cooks every now and then. On saturday I had to take my qualifiers at the Uni and I was studying like anything with books all around me. With the weather so foggy and rainy hubby said he’d drop me and pick me up again after a few hours as that would give me extra time to revise on the long drive to uni. So, I took the exam, thought I did well and was already drained and tired.
But I knew I couldnt take rest and the images of unwashed dishes from lunch kept coming and then there was the decision about dinner. So hubby came back, picked me up and I sat in the car discussing about the veggies we had in the fridge and what options we had in turning them into a tasty meal or eating out.

But then, when I came back home, I was in for a surprise. There were these stacks of hot parathas waiting for me! I must admit that his parathas were a lot fuller and looked round than the ones I usually make. He didnt even mention about the parathas he’d made and there I was asking him options about dinner! He’d even taken a few photos of preparation so what could I do other than eating?

When I was visiting my sister in Dubai, she took me to a place smaller than a typical tea shop in India. The sign on the place said “Paratha King”. I was thinking it makes aloo, gobi or methi parathas or a small dhaba but little did I know that the place makes well over 100 different parathas for take out service! And the best part is all of them are vegetarian versions of paratha and no meat in any of the 100 types of paratha. The place was jammed with people and I literally didnt know what to order. The price was so affordable and the parathas were as big as a big plate(thali) fit enough to feed 2 people per paratha. The price?? For 4 people it came to a mere 28 dhirams almost $7 for the entire paratha parade! And it comes with gravies and a tangy pickle too.

If you are visiting dubai or sharjah, I would absolutely recommend that you check out this place.

I even took their menu with me to try out some of their varieties at home.

Some of their mouth-watering parathas include(but not limited to)
aloo, gobi, muli partha, schezwan noodles stuffed paratha, potato and methi, channa masala paratha, rajma paratha, mushroom and onion, paneer tikka, even chocolate partha. If you are really a spicy food lover then you must try their chili partha to test your tongue..

Ingredients for Aloo Paratha:(makes about 16 parathas)

For the filling:
Potatoes- 4
Red onions- one (small)
Peas- 1/4 cup(frozen, thawed)
Turmeric Powder- 1/2 tsp
Chopped Ginger- 1 tsp
Garam Masala Powder- 1 tsp
Salt- 1 tsp
Oil- 1 tsp
Cumin seeds- 1 tsp
Cilantro leaves- 2 tbsp

For the Parathas:
Wheat flour(chappati flour)- 2 cups and an additional 4 tbsp for rolling out parathas.
Salt- 1/2 tsp
Oil- 1/2 tsp
Water- approximately 1 cup to bind ingredients together and an additional 1/4 cup to add slowly while kneading.

Method:

For the bread:
In a wide bowl, take wheat flour and add salt and oil to it. Slowly start adding the water and knead..Time to show your anger on somebody :), knead it, mash it, toss and twist it as you go along. When the dough comes together and is not sticky, stop kneading. If the dough is sticky, sprinkle some more flour and bring it all together. Make about 16 lemon sized balls. Cover and keep aside.

For the filling:
Boil and mash potatoes. Finely chop the onions. In a pan, add oil and cumin seeds. When the seeds splutter add onions and ginger. Fry till the onions are golden brown. Add mashed potatoes, salt, turmeric powder,peas, garam masala powder and stir fry till all ingredients combine. Cover and cook for 5 minutes. Mash the mixture with a potato masher again. Do not add extra water as this will only make the filling soggy. Garnish with cilantro leaves and let it cool. Divide the filling into 16 equal parts.

Putting the dish together:

Take one portion(one ball) of the wheat flour dough. Sprinkle the 4 tbsp of flour evenly on a plate.

Dip the wheat ball in the flour(so that it wont stick) and roll it into a thick round. Sprinkle some flour onto the rolling board and pin so that the dough wont stick.

Keep one portion of the filling in the middle of the rolled dough. Cover from all sides. Dip it again in the flour.

Apply slight pressure and use the rolling pin to flatten it out.

Heat a flat frying pan or tava and lay the bread on the pan. Smear some butter/ghee on the top. After about two minutes, flip it on the other side and smear some butter on top. Make sure that both sides are cooked enough and not raw or over cooked(blackened).

Serve hot with pickles, yogurt or raitha.

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