Gobi Paratha Recipe–How To Make Cauliflower Paratha With Step By Step Photo,Video Recipe

Gobi Paratha is Sendhil’s most favorite Paratha recipe. After marriage he took me to In-swing restaurant in BDA complex, Banashankari and got this cauliflower paratha for me as he loves it very much. That’s the first time I tasted a stuffed paratha in my life.He told me to try the same at home. As I was a beginner in cooking, I did not have any idea about the stuffing part, how to roll paratha etc. When I tried it, all the stuffing came out while rolling and the paratha became a disaster. Still he appreciated me for my attempt and ate well. And that’s my man. Now after so many years of cooking, I can make a good gobi paratha for him.So I wanted to share this recipe in my blog with step by step photos and a detailed video recipe to help beginners. You can try this yummy paratha recipe for dinner or lunch box. Even Kids would love this paratha if you cook it adding ghee or butter. It comes out soft and stays good for hours. Lets see how to make Gobi paratha/Cauliflower paratha at home easily !

Gobi paratha recipe/ Cauliflower paratha recipe

How to make gobi paratha/Cauliflower paratha at home with step by step photos and video !

Cuisine: Indian

Category: Paratha recipes

Serves: 6 nos

Prep time: 30 Minutes

Cook time: 10 Minutes

Total time: 40 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Atta/Wheat flour - 1cup Cooking oil - 1 tbsp Salt & water - as needed For paratha stuffing Cauliflower - 1 no or Grated cauliflower - 1.5 cups Cooking oil - 2 tbsp Green chilli - 1 no ( finely chopped) Grated ginger - 1 tsp Ajwain/Carom seeds – 1 tsp Red chilli powder - 1 tsp Dhania powder/coriander seeds powder - 1 tsp Garam masala powder - 1 tsp Cumin seeds powder - 1/4 tsp Turmeric powder - 1/4 tsp Aamchur powder - 1/4 tsp ( optional) Coriander leaves - 2 tbsp. ( to garnish) Salt - as needed

METHOD

In a wide bowl, take the wheat flour, add required salt and 1/2 tbsp. of cooking oil. Mix well. Add water little by little and make a smooth, non-sticky dough.Knead well, apply a tsp of oil and cover the dough with a dry cloth, leave it for 20 minutes. In the mean time, lets prepare the stuffing. Take the cauliflower and remove the leaves, cut into 4. Remove the stem part and separate the florets in a plate. In a wide bowl, boil water and add the florets. Boil for few minutes, parboil and drain the excess water. Remove the half cooked cauliflower florets to a dry kitchen towel/cloth. Pat it dry. Grind the florets in a dry mixer jar without water. Wipe the sides of jar and grind in batches. You can also grate it. But grinding is easy. Take in a plate. Heat oil in a kadai and when it gets heated , add the finely chopped green chilli, grated ginger (If u wish u can add very finely chopped onions at this stage) and saute well. Add the grated cauliflower, salt, red chilli powder, dhania powder, cumin powder, garam masala powder ,aamchur powder and ajwain. Mix well till all the moisture is absorbed. Let the mixture cool down.Divide the stuffing into lemon sized balls.   Take the chapathi dough and make lemon sized balls. The size of dough ball & stuffing ball should be equal. Take one dough ball, dust it in wheat flour and roll into small poori size.Make the corners thinner than center. Keep the stuffing ball in the center and seal it. Again dust in the flour and roll to a thick or thin paratha as u wish. Sendhil likes it medium thick.So I do it accordingly. Heat a dosa tawa, cook the paratha on both the sides till half cooked in medium flame. Brush one side of paratha with ghee or cooking oil and cook for few seconds till brown spot appear.Flip the paratha and brush the other side of paratha.Cook for a minute. Keep flipping and cooking till brown spots appear all over the paratha. Brush with ghee and remove in a plate. Serve hot immediately with raita or pickle OR stack the paratha in a clean kitchen towel or thermal foil for later use. (Remember the more you brush with ghee, softer the paratha would be.) Enjoy !

Note

Do not make the chapathi dough very sticky. Rolling will be difficult. You may have to dust the paratha with more flour which leads to dry paratha. You should grease the paratha with cooking oil or ghee for best taste. Cauliflower stuffing should be free from moisture so that paratha won’t become sticky while rolling. Adding aamchur powder gives a mild tangy taste. Skip if you don’t have it.

Enjoy this yummy, flavorful gobi paratha with your favorite side dish or simple masala raita.

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Tomato Rice Recipe In Pressure Cooker – Thakkali Sadam Recipe

I am a big big fan of tomato rice (Thakkali sadam in Tamil). So I keep trying varieties of tomato rice recipes. Earlier I had posted my version of thakkali sadam in which the spicy tomato paste is mixed with cooked rice. Then I shared my friend Shalini’s tomato rice recipe using electric rice cooker. Today I have shared about how to make tomato rice directly in a pressure cooker. I learnt this recipe from my Thangam Athai ( My dad’s sister). Its a very simple, quick and easy to make rice variety that id ideal for lunch box preparation.Bachelors and working women would love this recipe. This tomato rice recipe is prepared with very less whole garam masala ingredients and had a slight spicy taste.So it has become our family favorite.I loved it very much and had the same for my lunch & dinner as well. Simple onion raita and a papad or vadagam would be the best side dish for this tomato rice. Friends, Do try this yummy South Indian style Tomato rice recipe for your lunch box. I am sure you will love its taste. Now lets see how to make Thakkali sadam using a pressure cooker easily with step by step photos.
Check out my
1. Tomato biryani recipe

2. Tomato rice using rice cooker

3. Traditional tomato rice

Tomato rice recipe / Thakkali sadam

How to make tomato rice / thakkali sadam in a pressure cooker - Easy method !

Cuisine: Indian

Category: Lunch box recipes

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Steamed rice / Boiled rice - 1 cup Ripe tomato - 4 nos ( Big) Big onion - 2 nos Green chilli - 1 no ( Long one, Finely chopped) Turmeric powder – 1/8 tsp Red chilli powder - 1 tsp ( add 1.5 tsp for spicy rice) Cooking oil - 3 tbsp Cinnamon - 2 inch piece Cloves - 2 nos Garlic cloves - 5 nos Curry leaves - few Coriander leaves - a fistful ( finely chopped) Salt – as needed Water – 2 cups

METHOD

Wash and chop the onion, tomato, green chilli, garlic cloves, curry leaves and coriander leaves very finely. Wash and soak the rice adding 2 cups of water for 30 minutes. ( If using basmati rice, add 1.75 cups of water) Heat oil in a pressure cooker base, add cinnamon and cloves. Add finely chopped garlic cloves and saute for a second. Then add the chopped onion and sauté till transparent. Add finely chopped green chilli and curry leaves. Saute for few seconds. Add finely chopped tomato pieces and the required salt for rice. Saute until tomato turns pulpy and mushy. Add turmeric powder, red chilli powder and mix well for few seconds. Lastly add the soaked rice along with water. Mix well and check for taste.Add more salt & red chilli powder based on it.Pressure cook in very low flame for one whistle. It takes 8 to 10 minutes. Remove the lid after the steam is released. Mix the cooked rice with a fork. Garnish with finely chopped coriander leaves, mix well and serve hot with raita & papad. Enjoy !

Note

Add more chilli powder if you want spicy tomato rice. Adding coriander leaves gives a nice flavor to this rice. So do not skip it You can also add mint leaves along with curry leaves if you like the flavor of mint leaves. I have used steamed rice/ puzhungal arisi. You can use basmati rice or raw rice. But soak the rice in water for minimum 30 minutes to get fluffy, soft and grainy rice.

Enjoy this delicious South Indian style tomato rice recipe and have a quick lunch !

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Grilled Cheese Sandwich Recipe-Sandwich Recipes For Kids

Grilled Cheese Sandwich is one of the sandwich recipes I make often for my daughter’s breakfast,mostly on Sunday mornings.She loves it a lot.For my daughter I use milk bread and mozzarella cheese whereas I make the same for myself and Sendhil by using cheddar cheese & whole wheat bread.My family likes this this sandwich in Indian style adding chopped green chillies,coriander leaves and chat masala powder.Sometimes I add tomato ketchup and mayonaise too.This sandwich can be prepared with many variations as per our family’s preference.Whatever be the stuffing,it’s finally the cheese that make the kids love this sandwich.
Before going to the recipe,I would like to mention a few lines about online grocery shopping.Recent days I have been purchasing groceries Online Via Bigbasket.com.Mostly I buy the ingredients which are not found near my house.Recently I bought cheddar cheese , blueberries,Flax seeds,millets , millet flour and some organic foods.I am very much happy with their customer service and the quality of the items.With the booming trends of online shopping, there is not even a single area that has been left untouched. Right from a pin to a plane, you can get almost everything with the help of websites and mobile applications. Keeping this in mind, many startups have chosen the line of supplying the grocery and the stuffs available in the supermarkets online. To simply state the things, the concept of the online supermarket Chennai is getting highly prevalent these days. Same goes with the fact when they order online grocery Chennai. Right from the imported food items to the gourmet and the branded foods, you can get almost everything online that is not available or even heard of at the traditional supermarkets. 
To ease down the satisfaction levels of the customers, it has been seen that these apps and websites provide the options of easy return and replacement as well. If you are not satisfied with the quality of vegetables that is delivered to you, you simply have to request a return of your money and the problem would be solved. Also on days when there are strikes or the prices are reaching new heights every day, keeping yourself limited to the online style of grocery, shopping can help you save a lot of People can easily look for offers and discounts to buy online these days through some websites that offer such coupons. Moreover when you sign up for the newsletters of these websites, they constantly keep on sending you the details related to the offers that they have launched. Taking benefit of such situations, it will be easy to place orders, get things delivered and stay assured about the quality of the branded and imported food items that you are investing in.
Lets see how to make this yummy Indian style perfectly grilled Cheese Sandwich recipe.If you don’t own a grill sandwich maker,you can try the same in oven or tawa.

Grilled Cheese Sandwich Recipe

How to make grilled sandwich recipe using sandwich maker

Cuisine: Indian

Category: Breakfast

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

INGREDIENTS

Wheat bread or milk bread- 16 nos (Makes 8 pairs) Grated Cheddar cheese or mozarella cheese-2 cups (200gms) Finely chopped Green chillies - 2 nos Chat masala powder - 2 tsp (Adjust as per the taste) Coriander leaves - 2 tbsp Tomato sauce & Mayonnaise - as needed(optional topping) Salt - as needed Butter - to brush the bread

METHOD

Grate the cheese and mix the chopped chillies,coriander leaves,salt and chat masala powder.Replace green chillies by pepper powder or red chilli powder as per your taste.Add as per your taste. Take 2 bread slices and brush one side of the bread with butter at room temperature.Spread the cheese mixture on the other side of one bread slice.Cover it with another slice.Make sure the buttered side is facing up.   Take the grill sandwich maker and place the sandwich with buttered side touching the hot plate. Toast the slices till its done.Serve hot !

Note

You can add an additional topping of tomato sauce or mayonnaise. You can skip chillies or pepper powder and use chat masala alone if making for kids.

Enjoy this yummy,cheesy grilled sandwich for your breakfast !

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Coriander Leaves Biryani Recipe|Kothamalli Biryani-Sunday Lunch Recipes Series 20

In this week’s Sunday lunch recipe series,I am sharing an easy yet interesting biryani recipe using coriander leaves.Generally we all make Green rice/Pulao using mint and coriander leaves for lunch box.But when I came across this biryani recipe in Aval Vikatan’s Kalyana Samayal Supplementary edition,I got tempted to try it immediately.It was titled as “Kovai Kothamalli Biryani”.This recipe was given by a marriage caterer.I had already tried Ennai Kathirikai Poriyal and Mixed Vegetable Poriyal from that book and both of them were super hit in my home.So I tried this biryani confidently.It came out well and satisfactory.You can make this biryani when you run short of vegetables in hand.It’s an easy and good lunch box recipe too.Lets see how to make this simple Coriander leaves biryani in detail.

Kothamalli Biryani Recipe

Coriander leaves biryani recipe - Coimbatore special

Cuisine: Indian

Category: Lunch

Serves: Serves 2

Prep time: 30 Minutes

Cook time: 20 Minutes

Total time: 50 Minutes

INGREDIENTS

Basmati rice - 1 cup ( India Gate) Water - 1.5 cups Salt - as needed To grind Coriander leaves - a handful small bunch To saute Cooking oil + ghee - 1 tbsp+1 tbsp Cinnamon- 1 inch piece Cloves – 3 nos Cardamom – 1 no Black stone flower – 1 no Fennel seeds – 1/2 tsp Big onion - 1 no Small onions - 10 nos Green chilli - 2 no ( slitted) G&G paste - 1 tsp Red chilli powder - 3/4 tsp Garam masala powder - 1/2 tsp Turmeric powder - 1/4 tsp Curd - 1/2 cup Green peas - a handful ( optional) Cashewnuts - few

METHOD

Wash and soak the basmati rice for minimum 30 minutes.Grind the coriander leaves to a smooth paste adding little water.Set aside. Chop the onions and slit green chilli. Crush the small onions slightly and keep aside. Heat a pressure cooker adding oil+ghee.Put cinnamon,cloves,cardamom,bayleaf,fennel seeds and black stone flower.Add the onions and green chillies.Saute well.Now add the Red chilli powder,turmeric powder,salt,garam masala powder and mix well.Now add the ground coriander leaves paste and saute well.Lastly add the curd and mix well. Add the basmati rice,water and let it come to a boil.Close the cooker and cook for one whistle in very low flame. Open the cooker and fluff the rice with a fork after the steam is released. Enjoy with Raita!

Note

For variations u can grind mint+coriander leaves and add to masala. You can also powder the whole garam masala+fennel seeds and add to the oil instead of adding it as such. Add lemon juice at the end before closing the cooker for more tanginess.

Try this simple coriander flavored biryani.Enjoy !

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