Gobi paratha, how to make gobi paratha

Gobi paratha is stuffed cauliflower Indian flatbread. It is a North Indian breakfast dish. Gobi paratha is made with whole wheat flower and spiced cauliflower. These parathas are best served with plain yogurt and pickle. Gobi parathas are very easy to make and can be made in very less time. If you wants to serve some delicious and healthy parathas for breakfast then try this recipe which is quick and easy to make. So, lets get started.

Ingredients

• 1 Crown cauliflower (gobi)
• 2 Teaspoon finely chopped ginger
• 2 Teaspoon finely chopped garlic
• 2-3 Finely chopped green chilies
• 4 Tablespoon chopped coriander leaves
• 1 Tablespoon pomegranate powder (anardana powder)
• 1 Teaspoon roasted cumin powder
• 1 Teaspoon coriander powder
• 1 Teaspoon garam masala
• 1/2 Teaspoon red chili powder
• Salt to taste
• Oil

Directions

For whole wheat dough click the link soft roti or paratha dough with milk . Thoroughly wash cauliflower and grate it. In grated cauliflower add some salt. Mix it well and keep it aside for 15-20 minutes. Here, we add salt because cauliflower have lots of water in it. If we make parathas without squeezing its water then parathas will difficult to roll and stuffing will come out. After 15-20 minutes squeeze the excess water from cauliflower with your hands. Transfer gobi in a mixing bowl and add all the ingredients. Mix it very well and keep aside.

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 Now break 2 equal small ball from the dough.

Take a ball and roll it with a rolling pin to a small circle. Use dry whole wheat flour in betweens to avoid sticking dough to the surface. Keep this aside.

Take second ball and roll it also to the same size like you done with the first one. Now take 2 tablespoon of chana dal stuffing and spread on rolled circle.

Cover this with another rolled small circle.

Roll it again to a big circle to give it paratha shape.

Now on a hot griddle or tawa put your paratha.

When cook from one side then apply some oil on it and flip it.

Apply oil on the second side and cook until golden brown from the both sides.

Serve hot with pickle and plain yogurt.

Enjoy!!!

Aloo paratha, how to make aloo paratha

Aloo paratha is stuffed potato Indian flatbread. It is one of the famous stuffed flatbread amongst everyone. Aloo parathas are made with whole wheat flour and stuffing made from mashed potatoes and authentic Indian spices. Spices mix in potatoes give them a wonderful flavor and taste. These parathas are served in breakfast along with butter, curd or greek yogurt. These parathas are a very good to go option in lunch boxes. Aloo parathas can be made in very different ways and today I am sharing one of the traditional method of making aloo paratha in North India. So, lets get started.

Ingredients

• 6 Boiled potatoes
• 1 Finely chopped onion
•  3 Teaspoon finely chopped
•  2-3 Finely chopped green chilies
•  4 Tablespoon coriander or cilantro leaves chopped
•  1/4 Teaspoon red chili powder
•  1 Teaspoon dry mango powder (amchur powder)
•  1 Teaspoon pomegranate seed powder (anardana powder)
•  1 Teaspoon dry mint powder (pudina powder)
• 1 Teaspoon roasted cumin powder 
•  1/2 Teaspoon coriander powder
•  1/2 Teaspoon garam masala
•  Salt to taste
• Oil

Directions

For whole wheat dough click the link soft roti or paratha dough with milk . Boil and mash potatoes.

Now add chopped onion, ginger, green chili, coriander leaves and all the spices in the mashed potatoes. Mix all the ingredients very well and keep aside.

 Now break 2 equal small ball from the dough.

Take a ball and roll it with a rolling pin to a small circle. Use dry whole wheat flour in betweens to avoid sticking dough to the surface. Keep this aside.

Take second ball and roll it also to the same size like you done with the first one. Now take 2 tablespoon of chana dal stuffing and spread on rolled circle.

Cover this with another rolled small circle.

Roll it again to a big circle to give it paratha shape.

Now on a hot griddle or tawa put your paratha.

When cook from one side then apply some oil on it and flip it.

Apply oil on the second side and cook until golden brown from the both sides.

Serve hot with butter, pickle and plain yogurt.

Enjoy!!!

Aloo tikki chaat, how to make stuffed channa dal aloo tikki

Aloo tikki is very famous snack which is very popular in north India. Aloo tikki are spiced potato patties which are stuffed with various fillings. Aloo tikki chaat is served with curd or plain yogurt, Green Chutney and Tamarind chutney toppings or with chole. Aloo tikki can be make in very different versions so here, I am going to share aloo tikki stuffed with chana dal recipe.  It is very simple, easy and delicious recipe. So lets get started.

Ingredients for aloo tikki dough

• 5-6 Boiled potatoes
• 2-3 Tablespoon of corn flour
• 1/4 Teaspoon red chilly powder
• 1/4 Teaspoon black pepper
• Salt to taste

Ingredients for chana dal stuffing

• 1  Cup boiled chana dal
•  2 Tsp grated ginger
•  2 green chilies finely chopped
•  5-6 almonds finely chopped
•  5-6 cashews finely chopped
•  8-10 raisins
•  2 Tablespoon coriander or cilantro leaves
•  1/2 Teaspoon of dry mango powder (amchur powder)
•  1/4 Teaspoon chilly powder
•  Salt to taste

Oil for frying tikki

Directions

Grate or mash the boiled potatoes. Add corn flour and all the spices in it and knead a dough for tikki with this. Keep this aside.

For chana dal stuffing, mix together boil dal and all the ingredients mentioned  in stuffing section in a bowl.

Now from tikki dough, break equal size small balls. Keep them aside.

Take one ball and flattened it with your palms. Add 1 tablespoon of the chana dal mixture in the center.

Now start bringing all the sides and seal the potato ball from all sides making it look like big ball.

Gently flatten the ball to give it a tikki or patty shape. Make tikki from all the balls by filling the stuffing.

You can deep fry them also. But i prefer to shallow fry them. So, in a nonstick pan grease some oil and heat it. Now put your tikki on it.

And shallow fry on low to medium flame until golden brown.

Keep them out on paper towel.

Now in a serving dish, arrange 2 tikki and pour some plain yogurt, green chutney and tamarind chutney on it. Quantity of yogurt and chutney depends on personal taste and requirements.

 

 

Enjoy!!

 

Green Chutney, how to make green chutney

Green chutney is a very refreshing condiment that goes very well with almost every Indian  snacks to main course dishes. Green chutney is made from coriander (cilantro leaves) or from mint leaves. Some times combination of both coriander and mint leaves. This sweet and savory chutney is very digestive and delicious in taste. So you can skip ketchup and unhealthy sauces with your snacks and sandwiches by replacing them with green chutney. Green chutney can be made in several ways but here i am sharing one of the simplest method to make green chutney, in which you can make it within few minutes. So lets get started.

Ingredients

• 1 Bunch coriander leaves
• 1 Small onion
• 1 Tomato
• 1 Green chili
• 3-4 Garlic cloves
• 1/2 Teaspoon dry pomegranate powder (anardana powder)
• 1/2 Teaspoon lemon juice
• 1 Teaspoon sugar
• Salt to taste
• Water

Directions

In a grinder or blender add coriander leaves, onion, garlic, tomato and green chili. Add all the spices and little water. Now grind or blend all the ingredients to make a smooth paste. If required add more water. Taste the chutney if required, add more spices to it. Store it in air tight glass container in refrigerator. Serve with your desired dish or use it as a spread for sandwiches.

 

 

Tamarind chutney, khatti meethi chutney

Tamarind chutney or imli ki chutney is exotic condiment known for its sweet and sour taste. This chutney is very famous in India and serves with almost every snacks and street food. It’s texture is same like ketchup. Tamarind chutney is made from tamarind puree, jaggery and spices. This chutney is very easy to make and can be stored for months in refrigerator. So let get started.

Ingredients

• 1/2 Lb tamarind
• 2.5 Cups water
• 2 Cups grated jaggery
• 2 Tablespoons roasted cumin powder
• 2  Teaspoon black cardamons powder
• 1 Teaspoon fennel seed powder
• 1 Teaspoon red chili powder
•  1 Teaspoon black salt
•  1 Teaspoon dry ginger powder
•  Salt to taste

Directions

Soak tamarind for 3-4 hours or overnight in some water. Mash it and strain it by adding some water slowly  to get its pulp. In a pan, add tamarind pulp and jaggery. Let it come to a boil. Now turn the heat on low and add all the spices except cumin powder. Cook the chutney on low to medium flame to get a ketchup like consistency. Stir occasionally. Add cumin powder and cook for another 1 minute. Let it cool and store in air tight glass container in refrigerator. Serve as dip or topping with your favorite snacks.

 

Awards

Hello everyone!! I am very excited to announce that I’ve been nominated for my first Blog- aholic Award. It’s a great feeling because I have just started blogging and never think that in my initial start of blogging i can achieve it. My great big thanks to Carol for this amazing Award !! You are amazing!! Please visit her blog for easy and healthy recipes. Its a wonderful blog. here is link to her blog:

https://cookingforthetimechallenged.wordpress.com/

 

 

What is The Blog-aholic Award?

“The Blog-aholic Award” is an award  created by Esme (The Recipe Hunter) for bloggers addicted to blogging with creative, ingenious and inspiring posts. They mesmerize their followers with their posts, keep them captivated and riveted to their blog. The Blog-aholic Award is also for bloggers who “Share and Inspire Others!” The Recipe Hunter (Cook & Enjoy) 

Thank you so much Carol and Esme!!

Rules

1. Put the above award logo/image on your blog
2. List the rules
3. Thank the blogger who nominated you and provide a link to their blog (it can be to the post in which they nominated you or any other post or you can even link to their “About” page)
4. Mention the creator The Recipe Hunter (Cook & Enjoy) of this award and please provide a link or pingback as I [Esmé of The Recipe Hunter (Cook & Enjoy) ] would love to meet you!
5. Write a post to show your award
6. Share a link to your best post(s)
7. Share 3 interesting and different facts about yourself
8. Nominate 5-10 fellow bloggers, or more if you wish
9. Comment on each blog and let them know you have nominated them and provide the link to the post you created.

As a new blogger I learn daily new things and wants to improve myself in this field. I consider my blog to be very simple one. I love to create and share new recipes. I am grateful to everyone for your positive support. Thank you everyone!!

According to rule 6, I am sharing my best post:

 https://rdhealthy.org/2017/02/16/broccoli-paratha-how-to-make-quick-broccoli-paratha/

https://rdhealthy.org/2017/02/15/chickpeas-quesadillas-how-to-make-chickpeas-quesadillas/

3 Facts about myself

I am a new blogger and I really want to learn more about it.

I am a homemaker.

I Loves to try new recipes for my family.

Since I’m nominated, now its my turn to tag  more bloggers.

My nominees are:

https://simpleula.com/

https://goanwiki.com/

https://charismaticbaking.wordpress.com/

https://orchidsandsweettea.com/

https://rachelmankowitz.wordpress.com/

https://travelswithchoppy.com/

https://at23blog.wordpress.com/

https://indfused.com/

Please show your support to these wonderful blogs!!

chana dal paratha, how to make stuffed dal paratha

Chana dal paratha is an Indian stuffed flatbread breakfast dish. Which is made with fiber enrich whole wheat flour and protein enrich chana dal which is also known as Bengal gram. These parathas are very healthy and filling. So, these are very good for kids. Stuffing which is prepared for paratha is very easy and quick to make. Whenever you are in a rush to make some easy delicious parathas then these are the good option. Chana dal is first cooked to make stuffing and mixed with different spices. Chana dal is dry in texture so I am using boil potatoes to balance it. These parathas goes very good with curd, pickle or chutney. So lets get started.

Ingredients

• 1 cup boiled bengal gram (chana dal)
• 1 boiled potato
•  1  onion chopped
•  1/2 inch grated ginger
•  2 green chillies chopped
•  Cilantro or coriander leaves chopped
• 1/4 tsp cumin powder
•  1/4 tsp garam masala
• 1/4 tsp  coriander powder
• 1/2 tsp anardana powder
• 1/4 tsp red chilli powder
• Salt to taste
• Oil for cooking

Directions

Thoroughly wash chana dal and put it in pressure cooker and add 2 cups of water and salt. Boil it for 8-10 minutes on low flame. Strain out the extra water with strainer. Let it cool.

In a bowl add boiled lentil and boiled mash potato. Add chopped onion, ginger, green chillies, coriander leaves and all the spices. Add salt if needed. Mix it well. Keep it aside.

For whole wheat dough click the link soft roti or paratha dough with milk . Now break 2 equal small ball from the dough.

Take a ball and roll it with a rolling pin to a small circle. Use dry whole wheat flour in betweens to avoid sticking dough to the surface. Keep this aside.

Take second ball and roll it also to the same size like you done with the first one. Now take 2 tablespoon of chana dal stuffing and spread on rolled circle.

Cover this with another rolled small circle.

Roll it again to a big circle to give it paratha shape.

Now on a hot griddle or tawa put your paratha.

When cook from one side then apply some oil on it and flip it.

Apply oil on the second side and cook until golden brown from the both sides.

Serve hot with pickle, chutney or curd.

Broccoli Paratha, how to make quick broccoli paratha

Broccoli is healthiest veggie which is loaded with good source of powerful nutrients. If you are looking for healthier diet than you should make broccoli top in your diet. Broccoli belongs to cauliflower, cabbage family. If your kids are not a great fan of broccoli than you should must try these broccoli paratha. I am going to share healthy, easy and quick recipe of broccoli paratha which you will definitely enjoy! So lets get started.

Ingredients

• 2  cups grated broccoli

•  5-7 grated garlic cloves

•  Salt to taste

• 1/2 Tsp black pepper

•  1/2 Tsp cumin seed powder

• 1/2  Tsp dry pomegranate powder (anardana powder)

•  1/4 Tsp coriander powder

• 1/4 Tsp garam masala

• Oil for shallow frying

• Whole wheat dough

Directions

In a mixing bowl add grated broccoli and garlic. Add all the spices. Mix all the ingredients very well.

For whole wheat dough click the link soft roti or paratha dough with milk. Now break 2 equal small size balls from the dough. Keep them aside.

Take a ball and roll it with a rolling pin to a small circle. Use whole wheat flour in betweens to avoid sticking dough to the surface. Keep this aside.

 

Take second ball and roll it also to the same size like you done with the first one. Now take 2 tablespoon of broccoli stuffing and spread it on small circle.

Cover this with another rolled small circle.

Roll it again to a big circle to give it paratha shape.

 

 

 

Now on a hot griddle or tawa  put your paratha.

 

 When cook from one side then apply some oil on it and flip it.

Apply oil on the second side and cook until golden brown from the both sides.

Serve hot with chutney, pickle, curd or yogurt.

 

 

Chickpeas Quesadillas, how to make chickpeas quesadillas

Quesadillas are very famous dish from Mexican cuisine. They are mainly made with Mexican tortillas filled with cheese and different stuffings. Traditionally quesadillas are made from corn tortillas but wheat, multigrain tortillas are also a great option. Today i am going to share quesadillas recipe filled with chickpeas and cheese. As you know chickpeas are great source of protein, so these quesadillas will be very healthy one.This recipe is very easy to make. So lets get started.

Ingredients

• Tortillas (any one)

• Boiled chickpeas

• Chopped onions

• Chopped jalapeno (pickled)

• Chopped gherkins (pickled)

• Chopped olives

• Salt

• Black pepper

• Red chilly powder (optional)

• Grated cheese any variety

• Butter or oil

Directions

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In a mixing bowl add boiled chickpeas, onions, olives, gherkins, jalapenoes. Add salt and pepper. If required then add red chilly powder. Mix all the ingredients very well.

Take one tortilla and spread butter on its both side and heat it on a low medium flame on a griddle or in a nonstick pan.

When it turn slightly golden from one side, flip it.

Spread some cheese on its half side.

Now spread chickpeas mixture on this half side.

Now spread more cheese on top.

Fold it from another side.

Cook until golden brown from both sides.

Cut it from the middle. Serve hot.

 

Dal tadka, how to make dal tadka

Dal tadka is basically a north Indian dish. It is one of the most popular dal which is served in almost every Indian restaurants. This is very simple dish which anyone can make. Dal tadka is made by different lentils like split green gram (moong dal), split bengal gram (chana dal), pigeon pea (arhar dal),split pink lentil (masoor dal). You can use any yellow lentil. Tadka means tampering. Tampering is prepared from different herbs and spices. In almost every Indian dish we use tadka because it gives a lot of flavor and aroma. Dal tadka goes very good rice, roti, naan etc. But best combination is with rice. Here I am going to share dal tadka recipe made from moong dal and masoor dal. So lets get started.

Ingredients

• 1/2 cup  green gram (yellow moong dal)

• 1/2 cup  split pink dal (masoor dal)

• 1 large onion chopped

• 2 large crushed tomatoes

• 2 green chillies

• 7-8 garlic cloves

• 1/4 tsp asafetida (hing)

• 1/2 tsp turmeric powder

• 1/4 tsp red chilly powder

•  1 tsp cumin seeds

• 1/4 tsp coriander powder

• 1/4 tsp garam masala

•  Salt to taste

•  Clarified butter (desi ghee)

• Cilantro leaves (coriander leaves)

Directions

Mix both lentils and wash thoroughly. Put them in pressure cooker and add salt, turmeric powder and 5.5 cups of water. Stir well and pressure cook for one whistle or until fully cooked. Cooking time may depend on pressure cooker. In my case, i pressure cook this dal for one whistle and after 5-7 minute i put my cooker under runny water. This would stop the cooking process and dal doesn’t get overcooked. So i suggest to check dal after one whistle. Keep the cooked lentil aside.

Now we will prepare tadka. For this in a pan heat ghee and add cumin seeds and let crackle them. Now add hing and stir well.

Add chopped onions and cook them until golden brown.

Add green chillies and mix well.

After one minute add crushed tomatoes. Mix them well. Add red chilly powder.

 

Stir well and cook until tadka started leaving ghee. Add coriander powder and garam masala and stir well. Now pour the cooked lentil in tadka and mix well.

Take out extra stock from cooked lentil before pouring it to the tadka. This stock can be used further for desired consistency. Now in a pan heat desi ghee and fry chopped garlic on medium flame until golden brown.

You can add some cumin seed again in this tempering. Pour this garlic tempering on dal before serving. Garnish with cilantro leaves. Serve hot.

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