Aloo Ghobi Paratha

 The combination of Aloo Gobi is perfect & tastes awesome....One day when i was making the aloo gobi masala dish, i got the idea of using the same ingredients & make aloo Gobi paratha....
 Aloo, Gobi, onion, tomato & few spice powder that's it i used the tomato puree to mix the dough & the rest for the stuffing turned out yummy & had been making it for so many years it's yum!!!!
the way it's  stuffed & the rolling is the same as Radish & Carrot Paratha.... only the stuffing mixture is different...
   

Serve it hot with butter it's yum!!!!

Or serve with yogurt & pickle 😋 

Ingredients:

• 200 gm potatoes.
• 200 gm cauliflower.
• 1&1/2 wheat flour.
• 1 tsp + 1 tbsp oil
• 60 gm onion minced finely.
• 2 / 140 gm tomatoes make a puree.
• 1 tsp jeera / cumin seeds.
• 2 green chilies minced finely.
• 1/2 tsp coriander powder.
• 1 tsp chili powder or according to your taste.
• 1/4 tsp ginger powder.
• A pinch of hing / asafoetida  powder.
• 1/2 tsp + 1 tsp salt or according to your taste.
• 1/4 tsp turmeric powder.
• A pinch of sugar.
• 1/2 tsp garam masala powder.
• 1/4 cup coriander leaves chopped finely.
• Butter,oil,or ghee to apply on paratha.

Method :

• First chop the cauliflower in medium florets & wash them well in water.. Soak the cauliflower in hot salted boiling water for 2 min..then drain the water & keep aside when cool grate them & keep aside 
• Cook the potatoes peel, mash & keep aside.
•  To make the  dough mix the wheat flour 1/2 tsp salt ( according to your taste) tomato puree turmeric powder, a pinch of sugar, 1 tsp oil & make a dough adding enough water,The  dough should be very soft let it rest for 10-15 min..knead it again & divide it into 7 portions.

• Heat 2 tbsp oil in a pan or kadai add the cumin seeds when they start to crackle add the onion, green chilies saute until the onions turn light brown color.

• Add  the grated cauliflower & cook until the mixture turns dry. Add the chili powder, coriander powder,ginger powder,hing/asafoetida, salt & chopped coriander leaves.

• Mix well till the mixture is dry, off the flame add the mashed potatoes.

•  

•  Mix if required add salt mix well & allow it to cool. Divide the stuffing mixture & the atta dough into 7 portions .

• Take  one portion of the dough ball press it with you palms or roll like a bowl place one portion of the  stuffing in the  center start gathering the edges & seal the edges tightly repeat the same with rest of the dough   using your hand flatten it out & roll into a thick circle
• Heat a tava over medium flame when hot place the paratha & fry on both sides applying ghee or oil till done (when brown spots appear on both sides).

• Transfer to a plate repeat with rest of the dough...Serve hot with raita & pickles 😋

Check out - - Radish & Carrot Paratha. Recipe 😋

Note : You can omit tomato puree & just add water to make the dough.

Tender Coconut Sabudana Payasam / Elaneer Sabudana Payasam

Happy Vishu!!!

 April 15th 2018 celebrate Vishu with this unique Tender coconut sabudana payasam 😊😋..
Tender coconut Sabudana payasam tastes gr8 & very cooling to have in summer... The bits of tender coconut pieces & sago / sabudana  cooked in coconut milk & jaggery makes this dessert healthy & delicious...

Ingredients :

• 200 gm / 1 cup tender coconut / Elaneer.
• 1/4 cup / 3 tbsp sago / sabudana.
• 1/2 cup 1st thick coconut milk.
• 1/2 cup 2nd thin coconut milk.
• 1/2 cup 3rd  thinner coconut milk.
• 1/4 cup + 1/4 cup tender coconut water
• 200 gm jaggery.
• 1/4 tsp dry ginger powder.
• 2 tbsp ghee.
• 1 tsp cardamom powder.
• Handful of cashew nuts & raisins.

Method :

• Rinse the sabudana well & soak the sago / sabudana for 1-2 hr...
• Grind 1 cup grated coconut & extract thick, thin & thinner milk.& keep aside.
• Click here →  Coconut milk  on how to make coconut milk.

•  Break the tender coconut & scrape the tender portion of the coconut & Chop the tender coconut into cubes u need 200 gm.
• Take 50 gm of the tender coconut pieces & grind with 1/4 cup coconut water.

• As you can see the sago / sabudana has been bloated after 2 hr. Drain the water & keep aside.
• Melt the jaggery in a microwave with 1/4 cup tender coconut water.

• Take a heavy bottomed pan or kadai, add ghee when medium hot add the cashew nuts & fry when the color changes add the raisins when it bloats up remove from the ghee & keep aside.  
• In the same pan add the 3rd thinner coconut milk & let it boil for 5 mins.. 

•  Add the tender coconut cubes cook for another 5-10 mins on medium flame..
• Add the melted jaggery..

• Let it cook for another 5 min..
• Add the sago/ sabudana, ginger powder  & the 2nd coconut milk

•  Cook on medium heat for 5- 10 min  or till mixture thickens.
• Add the the 1st coconut milk & the ground tender coconut paste,the fried cashew nuts,raisins, cardamom powder & simmer on slow flame for another 5 min, take off flame..

• That's it the payasam is ready...Serve warm or chilled.....Try it;s Yummy !!!!

Happy Vishu

Thanks for reading this post.. If you like it hope you will Share it...😊

  Thanks!!!

Cabbage & Carrot Stir Fry / Cabbage Carrot Thoran

Vishu ( the new year day) for malayalees is nearing & here i add another recipe to my onam vishu sadhya  collection.. Cabbage Carrot thoran is simple dish & takes less time to prepare flavored with onion,green chilies,turmeric, jeera / cumin powder, & fresh coconut & the fragrance from the fresh curry leaves powder..
I cook frequently for lunch & yet it took me a long time to post a simple recipe on my blog..Cabbage Carrot thoran is a must for me for onam & vishu sadhya...


Pr-note : You can omit  the carrot & just cook with cabbage for Cabbage thoran.

Serves : 4  
Ingredients :

• 200 gm cabbage.
• 100 gm carrot.
• 60 gm onion minced finely.
• 4 green chilies.
• Few curry leaves.
• 1/4 tsp curry leaves powder.
• 1/3 cup fresh grated coconut
• 1/2 tsp salt or according to your taste.
• 1/4 tsp turmeric powder.
• 1/2 tsp jeera / cumin powder.
• 1 tsp mustard seeds.
• 1 whole red chilly.
• 1 tbsp coconut oil.

Method :

• Rinse the carrot, cabbage & chop them finely in your food processor or you can grate them finely. If you using food processor chop cabbage & carrot  separately. 

• Mix the vegetables with the minced onion, slit green chilies,salt, turmeric powder, jeera powder curry leaves powder & grated coconut. 

• Using  your fingers mix well till it softens & keep aside for 10 min.
• Cook the mixture on medium flame with the lid covered  for 10 min.( Do not add water & allow the cabbage & carrot to cook in it's own juice on medium flame)

• Meanwhile let's season, Heat oil  in another small pan add the  mustard seeds when it stops crackling add the curry leaves & red chilly, saute for a sec off the flame & add to the cabbage carrot mixture.

• Stir well & cook till the veggies are done... Cabbage Carrot Thoran is ready..
• Serve hot with steamed rice, Sambar with roasted coconut & fried Papad 😋

Happy Vishu...Enjoy