Wednesday, April 23, 2014

Gobhi Parata

Paddu's recipe house
Stuffing Ingredients:

2 cups (grated)
Cumin seeds
1 tsp
Garlic flakes
2-4 (peeled)
Coriander leaves
small bundle (finely chopped)
Cumin seeds
1 tsp
to taste
Lime (or) Chat masala
1 tsp (or) ½ tsp
2 tbsp (finely chopped)

  • In a mixer jar grind green chillies, cumin, coriander, garlic, chaat masala or lime juice and salt into a coarse paste.
  • In a mixing bowl combine grated gobhi, onion and masala paste. mix it well with hand. keep aside.

Parata Ingredients:

Atta / Wheat flour
3 cups
to taste
as required
2 tsp (optional)

  • Mix all the ingredients except water.
  • Knead like a regular chapati dough.
  • Cover the dough with a wet cloth for 30 minutes

Making Parata’s:

  • Once knead the dough and divide into small portion. Make them into balls.
  • Dust in the dry flour and roll into a small size roti.
  • Stuff the gobhi masala and close it from all the side.
  • Pat it lightly with your hands like a small size patties. Dust in the flour and slowly roll it like chapathi.
  • Place it on hot tawa or non stick pan and bake it both the sides. As per your desire drizzle oil or ghee both the side.

Plating & serving:

  • In a bowl mix tbsp of mango pickle or any other pickle in 3 tbsp of curd.
  • Serve with Pickle chutney and Egg bhurji or any other curry.

Friday, April 4, 2014

Veg Macaroni, with Indo-Chinese twist

2 cups
Cabbages - ½ cup (finely chopped)
French beans - ¼ th cup (finely chopped)
Carrots - 1/4ths cup (finely chopped)
Spring onions - White part ½ cup ( chopped)
                        Green part ½ cup (chopped)
Capsicum - 2 (finely chopped)
2 tbsp
Schezwan sauce
2 tbsp
Soy sauce
1 tbsp
Dry spices mix (make rough mix in pestle and mortar )
½ tsp red chilly flakes
¼ tsp pepper powder
¼ tsp oregano
2 tsp
Tomato sauce (hot and sweet or Ketchup)
2 tbsp

  • Keep ready with the veggies and dry mixes as directed above.
  • Bring water to boil water in a deep pan. Mix salt to taste and tsp oil. Drop macaroni and boil till it is cooked (it takes about 8-10 minutes). Stir occasionally to avoid sticking. Once it is cooked strain the macaroni and keep it aside.
  • Heat oil in a wide wok or a pan on high heat. When oil is hot drop all the veggies and keep stirring. Make sure not to overcook the veggies. It should be  properly cooked and it should be crunchy.
  • At this stage mix schezwan sauce, soy sauce, tomato sauce and vinegar.
  • Add boiled macaroni and combine well till all the veggies coats to macaroni.
  • Sprinkle the dry spice mix and chopped spring onions (green part). Stir well.
  • Off the flame and serve hot.

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