Cabbage Paratha (Cabbage Square Paratha)

Does just changing the visibility settings for picasa albums change the urls for the images leading it to broken urls?! OMG I faced a really challenging task of reverting back all the urls(for almost 230 posts) again for each post, spent around 5 full long hours yest evening to fix up this as I cudnt see the site with broken images. Has anyone faced this issue?! If please let me know how you solved the issue.

Packing dinner for hubby is a mind puzzling task thats when I started trying different types of parathas as they are sure to keep well for a long period of time. As cabbage is his fav veggie, with no doubt he loved the parathas. I cant even stand the slightest raw smell of the veggie, but he loves eating raw cabbage. Still I sauted the cabbage till raw smell leaves just for my sake :)

Cabbage Paratha Recipe

Makes around 8-10 parathas

Ingredients:

• Cabbage - 3/4 cup (grated/chopped finely)
• Wheat flour - 1.5 cups
• Garam Masala - 1/2 tsp (optional)
• Chilli powder - 1 tsp
• Turmeric - a generous pinch
• Coriander Leaves - 1 tbsp finely chopped
• Oil - as required
• Salt - as required

Method:

1. Heat a pan, add 1/2 tsp oil add the cabbage and saute well until it shrinks and raw smell leaves

2. Then in a bowl add wheat flour, salt, garam masala powder, chilli powder and turmeric powder, coriander leaves, and sauted cabbage mix well and add water little by little and knead to a soft dough.Leave it aside for 15-30mins.

3. Divide the dough into equal portions and then make small lemon sized balls and roll them into slightly thin parathas or as shown below as square parathas.

4. Heat tawa add the rolled parathas add oil, cook on both sides until golden brown spots appear.

Serve hot with pickles or curd.

To be frank I am comfortable in getting the square shape better than the circles :) Hope that looks squares to u all too :)

My Notes:

• Sauting cabbage is purely optional but I recommend doing it as however finely grated it gives a raw smell when added without sauting.
• You can add ghee to cook the parathas for kids. You can also make it stuffed and roll it like we do for aloo parathas. But I prefer this as its messfree :)
• Cabbage will also leave water so be very careful in adding water, so add little by little.
• You can skip garam masala and also add a tsp of sambar powder.
• Folding and rolling the paratha in square shape makes the paratha very soft.

This is sure a easy way to make kids eat veggies as when folden in parathas it not only makes the parathas soft but tasty too.

Mixed Vegetable Paratha

Paratha or roti is my all time favourite esp the ones with veggies in it. You dont need any side dish at all just raita is enough to finish off the dinner or meal. At the same time its wholesome and healthy with all the veggies.I'm sure kids who hesitate to eat veggies will like this paratha with pickle and raita.

Ingredients:

• Wheat flour - 2 cups
• Turmeric powder -a pinch
• Chilli powder - 1 tsp
• Garam masala powder- 1/4 tsp (optional)
• Cumin seeds - 2 tsp
• Onion - 1
• Cabbage - 1/2 cup
• Carrots - 2 medium sized
• Capsicum - 1/2 medium sized
• Coriander leaves - 1 tbsp
• Salt - to taste
• Water - as required
• Oil - 2 tbsp

Method:

1. Chop/grate the vegetables as finely as possible using a chopper/ food processor and keep aside.
2. Heat a tsp of oil and saute the veggies with a pinch of turmeric powder till raw smell leaves completely.
3. Then add this is to the wheat flour and add chilli,garam masala powder, jeera and coriander leaves and mix well.Make this like a chapathi dough consistency.Leave aside for 3omins.
4. Pinch a lemon sized ball, roll it into thin/thick parathas of your choice.
5. Heat oil in a tawa, and cook the parathas on both the sides. Serve hot with curd and pickle.

My Notes:

• You can alternatively pressure cook the veggies until soft, mash it and then add it to the wheat flour and follow the same procedure. But it depends on the veggies you use..... If using capsicum add it raw and pressure cook the other veggies.
• For 2 cups of flour see to it that your sauted veggies comes to 1 cup atleast.
• Veggies is totally of your choice, you can even use green peas, beans,paneer also etc

Vegetable Kati Roll / Kathi Roll | Indian Wrap

Rolls or Wraps or Frankies I like them very much. They are perfect for on the go snacks/breakfast for kids.I had this feeling in mind that making kathi roll was time consuming until I saw the recipe in a TV show. It was well explained and sounded simple to me.So here goes the recipe with minor modifications from the orginal.And now u know how I finished the paneer bhurji :)

Kathi Roll | Indian Wrap Recipe:

Recipe Courtesy:Vijay Tv show

Makes 5-6 kathi rolls

Ingredients:

For parathas:

• Whole wheat flour - 1 1/4 cups
• Maida - 1/4 cup
• Salt - to taste
• Oil - 1 tsp
• Milk - as needed to knead the dough

For the stuffing:

• Mixed vegetables(I used carrot,capsicum and beans) - 3/4 cup (Chop it lengthwise)
• Turmeric pwd - a pinch
• Garam masala powder or chat masala - 1/2 tsp
• Ginger green chilli paste - 1 tsp (Recipe below)
• Lemon juice - 1 tbsp
• Green chutney - few tbsp
• Onion -1 finely sliced
• Olive oil - 1 tbsp
• Salt to taste

Method:

To make ginger green chilli paste:

Take a small piece of ginger and 1 green chilli, grind it to a smooth paste with little salt and your ginger green chilli paste is ready :)

To prepare the parathas:

1. Mix salt, wheat flour and maida. Add milk slowly to form a soft dough.
2. Keep covered and let it rest till the stuffing is done

To prepare the stuffing

1. Heat oil, add onions and saute until golden brown.Add ginger chilli paste and saute for a min then add all the veggies, saute for 3mins or until cooked till the veggies are crunchy.
2. Add turmeric, garam masala powder and lemon juice mix well. Cook keeping lid closed for 2more minutes and switch off.

To make it as a wrap:

1. Pinch a lemon sized ball from the dough and flatten it like we do for chapathis. Dust flour if needed.
2. Then heat a dosa pan,once it is hot place the prepared parathas and cook on both sides.Likewise prepare all the parathas and keep aside.
3. At the time of serving, add little oil and toast the prepared parathas . Then spread 1/2 tbsp of green chutney, add a heaped tbsp of stuffing(either paneer bhurji/veg stuffing).
4. Then gently seal it from the bottom then close it tightly from the both the sides(left & right) to form a roll as shown in the pic(Rolling this way avoids stuffing from dropping out)
5. Then wrap the lower part of the parathas with butter paper/silver foil and enjoy ur kati rolls.

I love paneer bhurji in wraps and rolls. So reserved little for this sake itself and made these rolls. You can keep the stuffing in middle and close from oth the sides and prick a tooth pick in the middle and serve but wrapping in the above said method avoids filling from coming out and its easy to hold too :)

The recipe is the same for paneer bhurji too just filling differs and you can find paneer bhurji recipehere.

When I googled to find the orgin of Kathi rolls, found that it orginated from Kolkata where kathi roll is a famous street food.

My Notes :

• The stuffing idea is endless, you can even make chicken vegetable stuffing. You can also makepaneer tikka kathi roll.
• You can make the stuffing and parathas ready the previous night and just assemble the wrap, there you go with your yummy, filling on the go wraps for breakfast. It is a perfect evening snack for kids.
• Serve with tomato sauce or can be had as such itself also. The thickness of each parathas can be slightly thicker also.

And I am sending this to Fast Food NOT Fat food event

Gobi Paratha Recipe

I think most of us like cauliflower, I have heard and seen only very few people who dislikes cauliflower. Be it gobi 65 or gobi manchurian or gobi masala dosa or this gobi paratha I would prefer to have it any time of the day. And love gobi masala dosa very much,am yet to try it myself so recipe will be up soon :)

Gobi Paratha Recipe

Makes 6-7 gobi parathas

Ingredients:

For the dough:

• Wheat flour - 1.5 cups
• Salt - as needed
• Oil - 2 tsp
• Water - as required

For stuffing:

• Grated Cauliflower - 3/4 cup
• Coriander leaves - 2 tbsp(finely chopped)
• Ginger garlic paste - 1 tsp
• Turmeric powder - a generous pinch
• Garam masala powder - 1/2 tsp
• Red chilly powder - 3/4 tsp
• Cumin seeds - 1 tsp
• Oil - 2 tsp
• Salt- as required

Method:

1. Add the flour, salt, oil and mix well. Add water little by little to make a soft dough. Allow it to rest for atleast 30mins.



2. Heat oil in a kadai/nonstick pan, add jeera allow it to crackle. Then add ginger garlic paste and saute for 2mins. Then add grated cauliflower, salt, red chilli powder, turmeric and garam masala powder and mix well.



3. Saute till raw smell of cauliflower leaves then cook it with lid closed for 5mins in sim stirring in between. Sprinkle little water if needed to cook faster. Saute in medium flame for another 5 mins.



4. By now cauliflower would have turned soft and fried well, add coriander leaves give a quick stir and switch off.The filling is ready now.Now divide the chapathi dough into equal parts and roll into smooth balls. Flour the surface and roll the chappathi dough slightly thicker.



5. Then add a generous spoon full of gobi filling and gather the dough from all sides sealing it finely( You can refer Aloo Paratha stepwise for this). Now again flatten it slightly with your palms and then start rolling gently. Roll it without the filling oozing out.



6. Heat a dosa tawa , transfer the gobi parathas, drizzle little oil and cook on both sides and enjoy it.

My Notes:

• Another way of making gobi parathas is rolling a chapathi, spread the filling and then placing another chapathi over it and then rolling it again. But I find this stuffing method easier and mess free.



• I have skipped green chillies and have added chilli powder instead to avoid green chillies disturbing while eating.



• If the shredding of cauliflower is fine, then rolling would be easier.



• Do not add more than the mentioned quantity of garam masala as it would overpower and spoil the taste.

Aloo Paratha

I tried Aloo paratha only recently, all these days I felt it was hard enough to make. And with stuffing inside I thought I would surely mess it up. But finally had the guts to try it out and now am confident enough to make it again.I didnt intend to click stepwise this time , and when I was editing found that it was partial stepwise :)

Ingredients:

For the chapathi dough :

• Wheat flour - 1 cup
• Oil - 1 tblsp
• Milk - 1 tbsp
• Salt - as required
• Water - as required

For the Aloo filling :

• Potatoes - 2 large
• Coriander leaves -2 tblsp
• Turmeric powder - a generus pinch
• Jeera - 1.5 tsp
• Green chillies -2 (or) Red chilli powder - 1 tsp
• Salt - as required

Method:

1. First mix all the above under 'for the chapathi dough' and knead it to a soft non-sticky dough as how we make for chapathis. Keep aside for 30mins.

2. Pressure cook the potatoes until soft and mash it well without any lumps. Mix all the ingredients under for 'aloo filling' together and make small lemon sized balls and make it ready.

3. Now divide the chapathi dough into equal parts and roll into smooth balls bigger than the aloo balls. Flour the surface and roll the chappathi dough slightly thicker.

4. Then place the aloo ball in the center and gather the dough from all sides sealing it finely.

4. Now again flatten it slightly with your palms and then start rolling gently. Roll it without the filling oozing out - I tell you it comes by practise :)

5. Heat a dosa tawa , transfer the aloo parathas, drizzle little oil and cook on both sides. Enjoy your aloo parathas, I served them with pickle raita.

I make my parathas a bit thicker, Roll it thin or slightly thick as per your liking. It goes well with any curd based raita either onion raita or pickle raita. Pickle raita is handy and easy to make so I always stick with it.

Instant Akki Roti / Masala Rice Roti

Akki Roti or Masala Rice Roti is a famous karnataka dish which can be served as a snack or for dinner. It is sure a better alternative to the usual dosas and its very quick to make too. Actually, this recipe was vaguely given by hubby which he got from his colleague. He rarely asks for anything specific so wanted to give a try the day he asked for it.As a food blogger and a responsible wife I made few adjustments here and there to come up with these akki rotis recipe :) He liked it so much and the best thing was this time with no complaints :)

Ingredients:

Makes 10 to 12 rotis

• Rice flour - 1.5 cups
• Onions - 1 finely chopped
• Ginger - 1 tbsp finely chopped
• Chilli powder - 1/2 tsp (optional)
• Turmeric powder - a small pinch
• Jeera - 1 tsp
• Carrot - 1 medium sized, grated
• Coconut - 2 to 3 tbsp grated
• Coriander leaves - 1 tbsp finely chopped
• Hing - a pinch
• Green chillies - 1 finely chopped
• Salt - to taste
• Oil - to toast

Method:

1. Take a wide bowl and add the rice flour first. Then crush the jeera with your hands and add to the rice flour.



2. Add all the remaining ingredients one by one together except oil, add required water to form a soft dough. Be careful in adding water, add it little by little.



3. Then take a polythene cover, drizzle a drop of oil and grease well. Pinch a small lemon sized ball and pat it on the polythene cover till very thin like chapathis.



4. Heat dosa tawa and add the roti, drizzle oil and let it get cooked. Turn over otherside and allow it to cook well. Repeat this for all other rotis too, no need to grease the polythene cover each time, may be you can do it for alternative rotis. Serve hot with any chutney or even tomato ketchup. We had it as such itself :)

After patting it into a thin circle, cut it with a lid if you want your rotis to look pretty and get perfect circles for the pics...yes I did that :)

Isnt that a easy recipe, Dont have dosa batter for making idlis or dosa?! Try this instant akki roti for a change. Its quick, easy and very tasty. It doesnt need any side dish , isnt that great?!

This roti keeps soft for 2-3 hours. So try to consume hot, else it will become a little harder.

Methi Thepla / Methi Paratha / Methi Roti

I couldnt settle down in one recipe for Methi thepla so referred here and there....the result was this healthy soft rotis! The theplas were very soft, with the spices added in it needs no side dish at all....Perfect for on the go snacky/breakfast.

Most of you have asked so have updated it : The side dish I served is store bought onion pickle

Ingredients:

• Wheat flour - 1 cup
• Fresh Methi leaves chopped - 3/4 cup
• Oil -

  2 tbsp
• Curd - 2 tbsp
• Besan flour - 2 tbsp
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 1 tsp coriander seeds powder
• 1 tsp cumin seeds powder
• Salt to taste
• Water - as required to knead the dough

Method:

1. Saute the methi leaves for 3mins and keep aside. Sauting the methi leaves avoids bitterness.


2. In a bowl, mix together methi leaves, salt, coriander powder, red chili powder, cumin powder and turmeric powder. Add in oil,curd, besan flour and mix well till the mixture is oily.Now add in wheat flour and combine well.


3. Add in required water to knead to a soft dough.The dough should have the consistency similar to a roti dough.Cover and leave aside for 15-30 mins.


4. After 15 mins, make lemon sized balls and roll into thin rotis. Cook theplas on both sides in medium heat.
   Serve them hot with onion raita/pickle.

My Notes:

• These rotis are very soft, they dont get spoiled soon so ideal for travel. It can be had as such or with any pickle.


• Sauting the methi leaves avoids bitterness in rotis. You can use buttermilk also instead of curd which makes the rotis even more softer.

Wheat Sooji/Rava Roti

I had a great weekend......shopping, relatives home visit, lazying at home, friends comeover and a lot more.......that I find it very hard to get back to the usual routine....Have started waiting for pongal hols :) Hmm coming to todays menu, I made this sooji roti long back and it was lying in my drafts for around 6months, so pulled it out. Wheat Sooji/Rava roti, is instant it can be done just like that.....Most of my recent/future recipes will be quick...am so lazy and now blame it on work and the kiddo :) And am sure this wheat sooji roti will be a better alternative to rava upma!

Ingredients:

Wheat sooji/rava - 1 cup

Finely chopped onion - 1/2 cup

Hing - 1 tsp

Grated coconut - 2 tbsp (optional)

Finely chopped green chillies- 2 tsp

Finely chopped ginger - 2 tsp

Curd - 2 tbsp

Salt to taste

Oil

Method:

1.Dry roast rava on a medium flame, till it gives nice aroma. Keep aside and allow it to cool.

2.Mix all other ingredients to form a batter like idli batter consistency. Add water if its too thick, Let it sit for 15mins.

3. Heat tawa, drizzle oil and spread the batter on it (about 1/2 inch thickness).

4. Cover it with a lid and allow it to cook for 3mins. Turn it to other side and allow it to cook till its light brown.

5.Serve hot with the chutney of ur taste or chutney podi. I had neither of it so clicked with garlic pickle :)

Before I forget I received this award from Malar Gandhi of KitchenTantra long back....Thank you malar!

Wheat/Gothuma Sweet Roti

I tried Nags wheat roti, When I tried for the 1st time it was a lil burnt but no compromise in the taste. But I was not satisfied so made it again in the same week, it came out very well and tasted heavenly though the pic didnt turn out well! :(

Ingredients:
Wheat flour / atta - 3 cups
Jaggery - 1/2 cup powdered (Can be adjusted according to liking )
Grated coconut - 1/2 cup
Powdered cardamom - 1/2 tsp
Salt - one pinch
Ghee - to cook

Method:
1. Add jaggery to a bowl with 2 tbsp water. Let it boil for about 5 mins until the jaggery melts.Strain to remove impurities and set aside to cool.

2. Mix the atta, salt, cardamom and coconut until well combined and mix well.

3. Add the cooled jaggery water to the above mixture and combine well. Add enough water and keep combining until you get a sticky,loose dough.Divide the dough into small balls.

4. Heat a tawa, add few drops of ghee. Flatten the dough with ur fingers on the tawa, If its too sticky add some ghee.

5. Turn and cook the other side until brown. Serve hot!

Ragi Roti - A healthy breakfast

Lazing around on a sunday morning, the climate being soo cool didnt want to get up from bed at all. And to my surprise the breakfast was my favorite - Ragi roti! I cudnt take a better picture of this roti but dont go by the pic....but believe me it tastes soo gud and filling. Here goes the recipe....This has 2 variations sweet and karam.

Ingredients for karam:
Ragi powder - 1.5 cups
Mustard seeds - 1 tsp
Onions - 1
Coriander leaves - a handful
Green chillies - 1
Oil

For sweet :
Jaggery - 1 small ball/according to taste
Cardamom powder - 1 tsp
Coconut - 2 tbsp


Method :
1.Saute the ragi powder in a empty tawa for 5mins, Keep aside
2.Tamper mustard seeds, add onions, coriander leaves and green chillies and fry for few mins. Add it to the ragi powder
3.Add hot boiled water to the above mixture, the consistency should be thick enough to roll them into balls. Roll them into balls and flatten them on a polythene sheet.
4.Put it on a pan, pour little oil along the sides. Turn to other side until it is cooked.Serve hot with coconut chutney.

For sweet :
Boil 1/2 cup of water and add jaggery to it. Stir it until its liquified.
Pour it little by little to the sauted ragi powder,add coconut and cardamom powder. Roll , flatten them and repeat the 4th step mentioned above.

I felt the sweet roti was little harder while the karam was soo soft and crunchy.

And I am sending my Ragi Kozhukatati to JFI- Ragi