Wednesday, September 28, 2011

Gobi Aloo Bhaja (Gobi Aloo Fry)

Gobi Aloo Bhaja,Cauliflower Potato Fry
Ingredients: ( To make -2ppl)
  1. Cauliflower - 2cups florets (Cut lengthwise, little thick, for example: cut 1floret into 4parts lengthwise)
  2. Potato - 1medium size ( Peel and cut lengthwise)
  3. Cumin seed - 1tsp
  4. Turmeric Powder - 1/2tsp
  5. Green chili or red whole chili - 2pcs
  6. Salt to taste
  7. Oil - 4-5tsp or (You can use 2-3tsp oil, as needed)
  8. Bay Leaf - 1pc
  9. Coriander leaves - 2tsp (Chopped) (For garnishing)

  1. Heat oil in a kadahi, pan or wok .
  2. Add cumin seeds, bay leaf, green chili.
  3. When the cumin seeds begin to crackle, add cauliflower, potato, turmeric salt and fry it on medium flame and  ( If you want to use garlic paste , then add garlic paste also)
  4. Cover it for 3-4min on medium to low flame.(If its sticking then sprinkle 2-3tsp water)
  5. Remove the cover and continue to stir fry till the cauliflower and potatoes are cooked in little golden brown color.
  6. Garnished with corainder.
  7. Serve hot bhaja  with Roti, Paratha,Puri.

Tuesday, September 27, 2011

carrot cheese paratha

(Carrot cheese paratha, Potato cheese carrot paratha, Gajar aloo paratha)
Ingredients: ( 6 parathas)
For making dough:
  1. Wheat flour (Atta) - 2cups
  2. Kaloongi (Mangrella, onion seed) - 1/4th tsp
  3. Ajwain (Carom seeds,Ajowan caraway) - 2-3 pinchs
  4. Ghee or Oil - 2tsp
  5. Salt to taste
  6. Water to knead as required
Method: How to make dough:
  1. Put flour in a large bowl.
  2. Add kalongi, ajwain, oil, salt and mix it.
  3. Now add a little water at a time and start to mix the flour to form a dough. 
  4. Knead well till you get a uniform dough ( Soft dough)
  5. Cover with wet cotton cloth so dough doesnot dry.
Stuffing Method:
  1. Boiled potato- 2pcs medium size
  2. Carrot - 1/4th cup fine grated
  3. cheese - 1/4th cup shredded
  4. Roasted cumin powder - 1tsp
  5. Garam masala powder - 1pinch
  6. Green chilli - 1/4tsp chopped (As you needed)
  7. Salt to taste
Method - How to make stuffing:
  1. Peel  and mash the potatoes.
  2. Add grated carrot, green chilli,Garam masala powder roasted cumin powder, salt and mix it well.

Making stuffed paratha:
Ghee or oil - for making parathas

  1. Divide the dough in to small balls and roll it out into a small circle (3inch diameter) with medium thickness.
  2. Take a portion of the potato mixture and 1tsp shredded cheese  in the center of the rolled dough and sprinkle 2-3pinch of wheat flour on it.
  3. Take it in your palm and enfold the filling and pinch off the excess dough.
  4. Gently pat the stuffed paratha in the palm.
  5. Apply wheat flour on the stuffed dough.
  6. Gentle roll the stuffed dough with a rolling pin (BELAN).
  7. Roll it into a round shape (around 8-9inch diameter).
  8. Put the rolled paratha on a hot pan or griddle or tawa.
  9. Turn it over when it changes color slightly you will see the paratha change color and puff in a different places.
  10. Brush (Grease, spread) oil or ghee on paratha.
  11. Then flip the paratha over and again spread ghee on it.
  12. Cook until both sides are cooked and light golden brown in color.
  13. Serve hot with Curd (Dahi, yogurt), Chutney, Ketchup.
Note: for kids
  1.  sprinkle cheese on hot paratha.
  2. Serve it like pizza.