Stuffed Parathas...Cabbage and Carrots

Ingredients:

1 cup grated or chopped Cabbage
1 cup grated carrot
salt ot taste
1 tbsp oil
pinch of turmeric
1 tsp coriander powder
1 tsp jeera powder
 whole wheat flour to knead into a soft dough


Method:

Add salt to the grated cabbage and keep aside for 10 minutes.
You will see that water will come out of the cabbage.
Add the carrot, oil, turmeric, coriander powder, jeera powder.
Add some more salt if required.
Add enough atta to knead into a soft dough. Keep aside to 20 minutes.
After 20 minutes, if you think the dough has become too soft, add some more atta and knead well.
Make into small balls and roll out the paratha. Heat a tava / tawa, and slowly fry the paratha. Should be on medium heat so as to allow the carrot and cabbage to cook.
Flip over after browning on one side. Lightly oil both sides before removing from the tava.

Pizza or Paratha?

Ingredients:
Onion chopped – 1 medium
Eggplant chopped – 1
Capsicum chopped – 1
Spring onion from green part- 1 cup
Spinach chopped – 1 cup
Red Crushed Chilli- ½ tsp
Salt as taste
Oregano- ½ tsp
Oil – 2 tbsp
Tomato puree or pizza sauce– as required

Red Fresh Chilli – 2
cheddar cheese – as requird

Method:
Take the pan and put some oil and heat it up. Then put in onion and sauté, then add capsicum, then add eggplant and fry well until eggplant is done a little bit. Then add oregano and cook then put red fresh chilli and red crushed chilli and fry. Then put spinach and spring onion (green part) and then add tomato sauce or pizza sauce and mix well.
Let it cool down otherwise the paratha will tear.
Now fill this filling and cheddar cheese crushed in pizza dough and make paratha on frying pan with a little oil and serve hot.

Note: this vegetable filling can be used for pizza toppings.

For Pizza Dough:

Ingredients:
Plain flour – 2 cup
Baking powder – 3 tsp
Egg – 1
Salt – ½ tsp
Cooking oil – as required

Mix all ingredients with milk or water and make dough and keep a side for at least 30 min.

Fritata Paratha(tortilla)...? Recipe

One paratha made to skillet size.(or Flour Tortilla) 
8 eggs
One small onion, 2 green chillies- finely chopped
Half cup chickpeas, soaked in water beforehand for about one hour
Sun dried tomatoes, sliced - quarter cup
Few sprigs of cilantro, finely chopped - quarter cup or to taste
One medium sized tomato, sliced in thin round pieces for decoration
Salt to taste or ½ teaspoon
Preheat the oven to 350* F

In a big bowl, break only 6 eggs. To these eggs add onions, green chillies, chickpeas, cilantro, spinach and salt. Whisk them together to blend well.

Heat an iron skillet on medium flame and fry the paratha lightly on both sides.

Now, pour the egg mixture on to the paratha and arrange the round tomato slices on top.

Break the remaining two eggs in the same bowl, whisk them well and pour this mixture on top of tomato slices.

 

Place the iron skillet in oven and bake at 350*F for about 20 to 30 minutes or until the center is set and sides are puffy golden.

When you are sure that paratta is well cooked, remove the skillet from oven. Let it cool for about 5 minutes then loosen the edges with a spatula or knife and slide it onto a serving plate. Cut Paratta into wedges and serve them warm or at room temperature.

Oatmeal-Veggie Parathas

Oatmeal-Veggie Parathas:
Here are wonderful tasting nutritious Parathas for breakfast or for anytime you will love .With Pickle or Yogurt,they are absolutely delicious.You can make them day before and heat in the morning and they freeze well too.



How to make them:Makes 8 Parathas.
Measure 1 cup of Quaker old fashioned Oats and grind them in a blender to get a smooth powder.


Add this Oatmeal powder to 2 cups of wheat flour/Atta along with 1 large finely minced onions,2 tsp ginger grated,1/2 cup grated Carrots,1/4 cup Methi leaves or 2 tbsp Kasuri Methi,salt, 1/2 tsp chill flakes or powder or minced green chillies,1/4 tsp Turmeric, 1 tsp Coriander seeds powder,1 tsp cumin seeds powder,1 tsp Mango powder,2 tbsp Cilantro,1 tbsp minced Mint leaves,1/2 tsp Garam Masala.


Mix all these well to a stiff dough without water at first.Onions tend to leave water when mixed with salt,so water should be added only if necessary.Divide the dough into 8 pieces,roll out to about 6" circles.Cook on the griddle until golden specks appear both sides with little Canola oil brushed on them.Serve with any pickle you have or with little yogurt for a great breakfast.

Egg Paratha

Ingredients:


Basic Chapati/Paratha Dough
Eggs :1 for 2 parthas
Tomatoes :1no (finely chopped)
Onions :1no(finely chopped)
Cilantro :as required (finely chopped)
Green Chilies :2nos (finely chopped)
Salt to taste


Method of Preparation :


1.Beat eggs and mix all of the above ingredients and keep aside.

2.Roll the dough it into thick discs using a rolling pin. Dust with rice flour to help in rolling out.
3.Spread a thin layer of oil on the disc.
4.Fold the disc into a semi-circle,again spread the oil.
5.Fold the semi-circle into a triangle, dip it into dry flour and roll it out into a larger triangle.

6.Place paratha onto a hot tava and flip it once bubbles appear.
7.Wait another 20-30 seconds until it starts to puff up. With a butter knife, gently open up the top layer of the triangle to form a pocket.

8.Pour in approx. 1/2 egg worth of mixture into the pocket and close it.

9.Reduce the flame and cook for 10-20 seconds and gently flip to other side.

10.Cook,pressing slightly till the raw egg is cooked.
11.Serve hot with chutney.

Multi colored Roti

Ingredients:
1.Wheat flour                    -             1/2 cup-1/2 cup
2.All purpose flour           -             3/4 cup
2.Carrot puree                   -             1/4 cup
3.Spinach puree                 -             1/4 cup
4.Salt                                 -              as rquired
5. butter                             -             for garnishing

Method:
* Take the wheat flour ,1/2 cup each in 2 different bowls.
* Take the 3/4 cup multi purpose flour ,in a separate bowl.The reason I have taken 1/4 cup more than other two cups is,maida has the tendancy to shrink.So in order to cope up with the wheat flour,I have increased 1/4 cup .
* Now add warm water and salt to the flour.
* Knead it into a soft dough and rest it aside.
* Now puree the carrot and spinach .
* Add the pureed spinach to second bowl with wheat flour and knead it to a soft dough.
* Add the  carrot puree to the third bowl of wheat flour and knead it to a soft dough,using warm water.The carrot colour will not be sufficient ,so to have fun,add a pinch of orange colour.

* Now roll all the three coloured rotis into a medium sized roti.
* Place the the orange colour roti first then,place the white roti and finally the green roti.
* Tightly,fold  it like a paper roll and cut it into equal sized balls as shown.
* Now roll the balls again into a roti as shown.
* Cook it on the tava ,without oil.Because,adding oil will discolour the rotis.
* Garnish with butter and Serve it with any chutney or curry.

Methi Thepla/Paratha

Methi Thepla is favorite Gujarati snack bread. It is very flavorful and makes for a great travel or picnic food.
Recipe will make 6 to 8.
Ingredients:

• 1 cup whole wheat flour (atta)
• 1/4 cup gram flour (basen)
• 1/8 teaspoon asafetida (hing)
• 1/2 teaspoon cumin seeds (jeera)
• 1/2 teaspoon turmeric (haldi)
• 1 teaspoon red chili flakes adjust to taste
• 1 1/4 teaspoon salt adjust to taste
• 1/4 cup dry fenugreek leaves (kastoori methi)
• 2 tablespoons oil
• 1/4 cup yogurt (dahi)
• About 3 tablespoons of water as needed
• Approximately 1/4 cup of oil for cooking

Method

1. Mix all the dry ingredients together in a bowl: flour, gram flour, asafetida, cumin seeds, turmeric, chili flakes, salt, and fenugreek leaves.
2. Add oil and yogurt to the bowl and mix well. Add water as needed to make firm dough.
3. Knead the dough for 2 minutes on a lightly greased surface to make smooth and pliable dough.
4. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.
5. Divide the dough into 6 to 8 equal parts. Using your palm, roll each one into a smooth ball and press flat.
6. Take each dough and press it in some dry flour on both sides. Using a rolling pin roll each dough into 5 to 6” diameter circle. If dough starts sticking, dust it with more flour. However, do not use any dry flour towards the end of the rolling. This will make the Thepla dry.

Cooking the Thepla

1. Heat the skillet on medium high (iron skillet works better). To see if the skillet is ready, put a couple of drops of water and it should start to sizzle, immediately.
2. Place the Thepla over the skillet. As the Thepla’s cooking, the color of the dough will change and have a dryer look.  Turn over the Thepla using a spatula. You should see golden-brown spots on the semi-cooked side.
3. Wait just a few seconds and place 1/2 teaspoon of oil onto the Thepla and spread with a spatula. Turn over the Thepla.
4. Using your spatula, lightly press the entire Thepla. This will help it cook all the way and it may puff up in some areas.
5. Turn over the Thepla again and press with the spatula making sure it is golden-brown on both sides. Remove from heat.
6. Repeat with the remaining dough, till they are all done.

Serving Suggestions
Serve as is or with plain yogurt or pickle.
Variation
This recipe uses dry fenugreek leaves as it is available year round. But using fresh fenugreek leaves is ideal if you can find it. Substitute the dry leaves for 1/2 a cup of fresh chopped fenugreek leaves.

Spinach Paratha

Makes 6 parathas.

Ingredients:
Dough:

• 1 cup whole-wheat flour
• 1/2 cup water (Add more water as needed)
• Pinch of salt

Spinach Filliing:

• 2 cups chopped spinach
• Pinch of asafetida
• 1/4 teaspoon salt
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon red chilly flakes
• 1/4 cup whole-wheat flour for rolling
• Oil to cook

Method
Dough:

1. Mix flour, salt and water togather to make soft dough (if needed add more water).
2. Knead the dough for a few minutes on a lightly greased surface to make soft, smooth and pliable dough.
3. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.

Filling:

1. Heat the oil in a saucepan on medium-high heat. Oil is the right temperature when cumin cracks immedialety after being put the oil.
2. Add the asafetida and cumin seeds. After the cumin seeds crack, add the spinach.
3. Stir-fry, making sure to press the spinach down so the water can evaporate.
4. Cook the spinach until most of the water has evaporated. Spinach still should be moist and should be able to form a ball. Add the salt and pepper and mix well. Set aside until the spinach cools off.

Making of paratha:

1. Divide the dough and spinach filling into 6 equal parts.
2. Roll the dough into 3 inch circles. Put the filling in the center. Seal by pulling the edges together and make into a ball. Procced to make all six balls.
3. Each ball needs to settle for two minutes before you start rolling.Note: If you don’t wait long enough spinach mixture will seep through the edges when rolling the paratha.
4. Heat the skillet on medium high. Note: An iron skillet works best. To see if the skillet is ready, put a couple of drops of water on it. If the water sizzles right away, the skillet is ready.
5. Press th filled ball lightly on dry whole-wheat flour from both sides.
6. Roll the ball light handed to make 6-inch circle. Note: Keep the sealed side of the ball on the top.
7. If the paratha sticks to the rolling pin or rolling surface, lightly dust the paratha with dry flour.
8. Place the paratha over the skillet.
9. After paratha start changing color and start puffing in different places flip the paratha over. You will notice some golden-brown spots.
10. After few seconds, spread 1 teaspoon of oil on the paratha. Flip the paratha and lightly press the puffed areas of the paratha with a spatula.
11. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
12. Cool the parathas on a wire rack so they don’t get soggy.
13. Parathas can be kept outside for up to 2 days wrapped in aluminum foil or in a closed container. For later use paratha can be refrigerated for 3-4 days.

Serving suggestions

1. Parathas can be served with plain yogurt, potatoes with gravy, and with any Indian pickle.
2. Put cheese in the middle, fold over, heat, and eat like a quesadilla.

Broccoli Paratha

 I follow the same recipe that I use to make 
Gobhi ke parathe and used broccoli instead of gobhi (cauliflower).

Here's what I did -

Ingredients

Oil for shallow frying

For stuffing

1 small head of broccoli, grated

/2 tsp salt

1 green chili, minced (optional)

1/2 tsp red chili powder

1/2 tsp kitchen king masala

1 tsp ginger, grated

1/2 tsp owa/ajwain/thymol seeds/ajowan/ajmo

or

1 tsp cumin seeds/jeera

1 small onion, chopped

1 tsp dry anardaana, coarsely crushed

2 tbsp coriander leaves, chopped

1 boiled potato (optional)

For paratha

2 cups wheat flour

salt to taste

1 tsp oil

Method -

1. Grate broccoli. Sprinkle salt and set aside for 15 minutes.
 Squeeze water and drain the broccoli completely.2.
 Mix all the ingredients for the stuffing. Check for salt. Set aside.

3. Knead a dough for paratha using wheat flour, salt, water and oil.
Cover and keep aside for 20-30 minutes.

4. Make a ball of a dough. Roll into a small round. Put the stuffing on top.

5. Fold and dredge in some flour. Roll into a thick paratha.

6. Shallow fry on a hot tawa/pan/griddle adding oil per your taste
till brown spots appear on both the sides.

7. Serve hot with yogurt and pickles.

Note -

1. I used food processor to grate the broccoli.

2. Generally, I do not add boiled potato.
But I discovered one lonely boiled potato in the fridge, so decided to use it.

3. You can increase or decrease the spices per your own preference.

Avocado Paratha

Avocado Paratha

Avacado is very popular in vegetarian cuisine, making an excellent substitute for meats in sandwiches and salads because of its high fat content. The fruit is not sweet but fatty, distinctly yet subtly flavored, and of smooth, almost creamy texture. It is used as the base for the Mexican dip known as guacamole, as well as a filling for several kinds of sushi, including California rolls.
High avocado intake has been shown to have an effect on blood serum cholesterol levels. Specifically, after a seven day diet rich in avocados, hypercholesterolemia patients showed a 17% decrease in total serum cholesterol levels. These subjects also showed a 22% decrease in both LDL (bad cholesterol) and triglyceride levels and 11% increase in HDL (good cholesterol) levels.
All the above courtesy of 'Wikipedia'.

So all in all paratha's made of Avacado are surprisingly buttery soft yet very nutritious.

Lets start then.

INGREDIENTS:

1. 1 Cup wheat flour (Atta)
2. 1 ripe avacado, 2 finely chopped green chillies, bit of parsley.
3. 1/2 spoon jeera, salt.





How to peel avacado?

Take a knife and hit it on Avacado and run it around the fruit. Now hold the fruit and rotate one hand in clockwise and other in anti clock wise direction, this way the fruit will spilit into 2 halves. One half will have a pit. Now hit the pit with knife and pull it. with a spoon scrap the pulp and it will come out clean in one move.

Add jeera, salt, chopped chillies and parsley to pulp of avacado and mash well with a wooden spoon or use hands. 


Now add this paste to wheat flour/atta and knead well. Keep aside for few mins. 



With a rolling pin make paratha with this dough. No need to spread oil or ghee. 


On a non stick pan or griddle cook the parata. Take a tissue or soft cloth and keep pressing and turning partha. It will puff up like puri. Turn and cook again on both sides.
Serve hot with curry of your choice or just plain curd.