Tasty and Easy Recipes

Ingredients:
4 cups Whole Wheat Flour (Atta)
2 cups Grated Cauliflower (Gobi)
Coriander leaves (finely chopped)
1-2 Chopped Green chilies
1″ Ginger Chopped
Salt, Red chili powder & Garam Masala as per taste
1/2 tsp Ajwain (optional)
Butter /Oil for frying

Method:
Make dough out of whole-wheat flour (atta), as you would do for any paratha/roti.
Mix grated cauliflower, green chilies, ginger, coriander leaves, ajwain, chili powder, salt, and garam masala as a filling in paratha.
Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
Cook on a pre-heated Tawa (flat griddle plate). Turn it and pour half tablespoon oil or butter.
Spread it on the paratha and shallow fry over low heat.
Turn it and again pour oil or butter on the other side.
Cook on a low heat till golden brown.
Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney.
Note: It makes 18 parathas.

Ingredients:
8 medium Potatoes (peeled)
2 cauliflower florets (chopped)
1 tbsp chopped onion
1 capsicum (cored, seeded and chopped)
1 tbsp peas
2 green chilies (chopped)
4 medium tomatoes (cubed)
2 cloves of garlic (chopped)
Salt To Taste
2/3rd cup water
1/4th cup ghee
1tsp chopped coriander leaves

Method:
Slice off the top from the aloo (potatoes) – a thick slice to be used as a lid later, and carefully scoop the inside.
Place the Cauliflower, capsicum, peas, onion, chilies, garlic and half salt in a saucepan with the water.
Parboil until the water is fully absorbed into the mixture.
Fill the mixture into the potatoes, cover with the potato lids and secure with wooden cocktail sticks (toothpicks).
Heat the ghee in a kadhai or saucepan and cook the tomatoes with the remaining salt over a moderate heat for 2 minutes.
Carefully arrange the stuffed aloo (potatoes) over the tomato mixture, cover tightly and cook potatoes in their own steam for about 10 minutes until tender.
Garnish the stuffed aloo with chopped coriander and serve hot with roti or paratha.

Ingredients :
450gms Potatoes
450gms Gobi (Cauliflower florets)
2 tbsp Oil
1 tsp Cumin seeds
1 no. Chopped green chillies
1 tsp Coriander paste
1 tsp Cumin paste
1/4 tsp Chilli powder
1/2 tsp Turmeric paste
1 tsp Chopped coriander leaves
Salt To Taste

Method:
Par boil the potatoes in a large saucepan of boiling water for 10 minutes. Drain well and set aside.
Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes, until they begin to splutter. Add the green chilli and fry for a further 1 minute.
Add the cauliflower florets and fry, stirring, for 5 minutes. Add the potatoes, the ground spices and salt and cook for 7-10 minutes, until the vegetable are tender.
Garnish the aloo gobi with coriander and serve with tomato and onion salad and pickle.