Cauliflower Paratha

Ingredients For paratha:
2 cups of whole wheat flour
1 1/2 tablespoon of oil
1/2 teaspoon of salt
1 cup or enough water for preparation of dough
To the whole wheat flour add salt, oil combine it and slowly add water to form a dough.  After the dough is formed let it rest for about 30 minutes.  Divide it into 10 equal parts.

Ingredients For Filling:
4 cups of washed and chopped cauliflower
2 tablespoon of ginger
1 tablespoon of chopped chili or to taste
1/2 teaspoon of salt
a few cilantro leaves 
Process the cauliflower, ginger and green chili in the food processor into small bits.  Cook it in the microwave for 4 minutes.  When cool squeeze and remove the water from the cauliflower.  Add chopped cilantro leaves to the cauliflower after the water in it is removed.  Divide the cauliflower filling into 10 equal parts.

Roll the paratha dough into a flat round about 4 to 5 inches at the center of the rolled dough, place the filling bring the edges together seal and place it down with the sealed side down.  Do the same with rest of the dough and filling.
With the sealed side down roll the dough with the filling into flat round paratha without applying to much pressure.

Heat a griddle on medium heat.  Put the rolled paratha on the griddle and heat it until bubbles are formed on the top.  At that point turn it over and let it cook on the other side.  When the two sides are cooked apply some clarified butter or oil on both sides and remove.
Makes 10 parathas.

Okra Pachadi - raita

1 lbs okra
1 tablespoon of chopped green chili or to taste
3 tablespoon oil
1/2 teaspoon mustard seeds
1 dry red chili
1/4 teaspoon fenugreek seeds
1/2 teaspoon salt
1/2 teaspoon of mustard powder
1 cup of yogurt or as desired

Wash and cut the okra into equal bits.

In a large non-stick pan heat 3 tablespoon of oil.  When the oil is hot add the mustard seed and red chili.  When the mustard seeds pop add the fenugreek seeds add the chopped okra and green chili.  Mix cover and cook for the first two minutes.  After that uncover and cook until the okra is crispy.  Add the salt and mustard powder mix.  Before serving add yogurt and serve.  Serves 4. 

Serve with rice or chapati.

I use a large pan to cook the okra this gives the okra enough room for the moisture in it to evaporate.  It makes the okra crispy.

Mint and Green Mango chutney

1 bunch of mint
1 bunch of cilantro
1 tablespoon of green chili or to taste
2 cups of chopped green mango
1 teaspoon of salt or to taste
Enough water for grinding the above ingredients

Wash the mint and remove the mint leaves form the stalk.  Wash the cilantro and remove the thick stalks.  Peel and chop the green mango.  Grind all the the ingredients with enough water.  Remove from bender jar.  Add salt mix and serve.  Serves 4
Serve with samosa, pakoda 

Potato with Kalonji seeds

2 large potatoes
⅓ cup of oil
1 teaspoon of kalonji seeds
1 teaspoon of turmeric powder
½ teaspoon of salt

Wash and chop the potatoes.  Heat a large pan with oil, when the oil is hot add the kalonji seeds.  When the seeds sizzles add the chopped potatoes  stir add turmeric powder stir cover and cook till the potatoes are cooked.  After the potatoes are cooked add salt stir and serve. Serves 2.

This dish is served with chapati or puri. The kalonji seeds or nigella has a very unique taste when you bite into it. It is a perfect seasoning for potatoes. This dish takes less than 15 minutes to make.


What is Kalonji? Read about it here http://www.wisegeek.com/what-is-kalonji.htm