Cauliflower Paratha/Gobi Paratha

Tags

Cauliflower, Cauliflower flatbread, Cauliflower Paratha, Gobi, Gobi Paratha, how to make Gobi Paratha, Paratha

I love paratha’s specially Gobi and Mooli (Cauliflower and Radish) paratha. I am very poor in making stuffed paratha. I admire the way my North Indian friends make it in ease.  Most of the times the stuffing would come out of the dough and I can’t roll 😛 I usually don’t prepare paratha’s often and these days we have moved to fruits or something light for dinner, I have not even prepared roti for quite sometime. For a change today made paratha for lunch 🙂 Somehow managed to get some thing like round 😛  Taste was awesome, I hate those I get in frozen pack they are very chewy, though it did not turn out in round shape taste is not compromised 🙂

Ingredients:

Whole Wheat Flour : 2 cups + extra to make paratha

Salt : 1 teaspoon

Oil : 1 teaspoon

Water : as required to make dough

Butter/Ghee : for preparing paratha

For stuffing:

Cauliflower : 1 cup grated

Pepper Powder : 2 teaspoon

Red Chili Powder : 1 teaspoon

Cumin Powder : 1 teaspoon

Turmeric Powder : 1/2 teaspoon

Salt : 1/2 teaspoon

Butter : 1/4 teaspoon

Method:

• Mix wheat flour, salt and oil. When they are mixed well, add water and knead to a soft dough. Cover it and let it set for 10 to 15 mins.
• Meantime grate cauliflower, add other items mentioned in for stuffing and make small balls out of it.
• Make a small patty out of the dough,while making this make sure the edges are thinner than center,then add the stuffing cauliflower and pinch the dough to cover it.
• Use some wheat flour and roll it to form a round shaped roti.
• Heat griddle and place this paratha and cook for few mins. Add ghee/oil/butter over it and cook both the sides well.
• Serve with any gravy 🙂

I served it with Palak Tofu 🙂

Tofu Palak/Tofu Spinach and Kale Gravy

Tags

Palak Tofu, Palak Tofu Recipe, Spinach and Tofu Recipe, Tofu Indian Recipes, Tofu Kale recipe, Tofu Recipe, Tofu Spinach Recipe

We are very used to Palak Paneer and my hubby loves it. This time I decided to make it with Tofu instead of Paneer. Since I had the combo of both Spinach and Kale ,so tried with this combo and it turned out very yummy 🙂 You can use only Spinach for this.

Ingredients:

Extra Firm Tofu : 3/4 of a pack

Spinach and Kale mix : 1 cup each

Onion : 1/2 of large

Tomato : 1 medium

Red Chili Powder : 1/2 teaspoon

Cumin Powder : 1/2 teaspoon

Coriander Powder : 1/2 teaspoon

Turmeric Powder : 1/2 teaspoon

Salt : 1 teaspoon

Ginger Garlic Paste : 1 teaspoon

To Temper:

Oil : 2 tablespoons

Cumin Seeds : 1/2 teaspoons

Fennel Seeds : 1/2 teaspoon

Cardamom Piece : 1 small

Method:

• Remove water from the Tofu packet, and squeeze of the water. Place in tissue paper for 5 mins.
• Wash Spinach and Kale. Add water about 1 and a half cup over it and boil for 3 to 4 mins until it shrinks.
• Cool down and blend to a fine paste.
• Chop onions , tomato. After 5 mins squeeze excess water and cut it to cubes. Add 1 tablespoon of oil and saute the tofu cubes and saute til golden color and set aside.
• Heat the other tablespoon of oil, when hot add cumin seeds, fennel seeds, cardamom piece.
• When they crackle, add onions. Let it turn golden brown, add ginger garlic paste. Saute for 3 to 4 mins.
• Now add tomato and saute till it gets smashed well.. Now add turmeric powder, red chili powder, coriander powder, cumin powder and mix well.
• Now add the kale and spinach paste. Let it boil for 5 mins.
• When it is boils well, add the Tofu cubes with this and let it simmer for few more mins.
• Stop and serve with any roti, paratha 🙂

I served with Gobi Paratha.