Cauliflower /Gobi Paratha

Cauliflower/Gobi paratha is a simple and delicious stuffed paratha which is easy to make and a good option for lunch box or dinner.No need of any special side dish,raitha or pickle tastes good.Cauliflower is my family's favorite veggie and often make some dishes with cauliflower.One such dish is gobi paratha which I make it every week either for lunch box or dinner.The recipe is as follows......

Ingredients

For the dough

Ingredient	Quantity
Wheat flour	11/2cups
All purpose flour	1/2cup
Salt	to taste
Water	approximately 1cup(to knead)
Oil	1+2tbs(to cook parathas)

For the stuffing

Ingredient	Quantity
Cauliflower	1no.
Green chilly	2nos.
Ginger(grated)	1tsp
Red chilly powder	1tsp
Coriander powder	11/2tsp
Garam masala powder	1/2tsp
Turmeric powder	1/2tsp
Cumin seeds	1tsp
Coriander leaves	as needed
Salt	to taste
Oil	2tsp

Method

                         Mix in the flours together,add in salt and a tbs of oil and make a soft dough with water.Let it soak for 15 minutes.
Mean while prepare the stuffing,wash and cut the cauliflower into florets,grate it with a grater or food processor.Add in a salt and mix it well and keep aside for 10 minutes,then squeeze the cauliflower to take out excess moisture.
Heat a pan with oil in a medium flame and crackle the cumin seeds,add the green chillies and ginger.Now add the grated cauliflower and saute it for a minute.Then add all the powders.

Cook it till the raw smell goes away,add the chopped coriander leaves and turn off the flame.Let it cool down completely.Now divide the stuffing(approximately 2tbs) and the dough to equal portions.

Take one portion of dough and roll it to a small round,keep one portion of stuffing.Pull the sides to the center and seal it.

Flat it gently and rolled on a floured surface to a circle of desired thickness.

Heat the griddle,put the paratha on the griddle and cook both the sides.Drizzle 1/2 tsp of oil.

Paratha is ready.Serve it with pickle of your choice and raitha.

Enjoy...............

• If the stuffing is bit watery and not dry,add two table spoons of rice flakes(poha/aval)to it.It absorbs the extra moisture.
• Finely chopped onions can also be used along with the cauliflower. 
• Chaat masala can also be used for extra flavor.

Sending this one to healing foods-Cauliflower event at Siri of Cooking with Siri hosting by Vardhini of Zesty Palette.
Sumber http://www.naliniscooking.com

Karasev and Blog Awards

The weather is getting colder day by day,especially this week is very cold here and we both wanted to munch something spicy and crunchy.For the spicy and crunchy cravings I made Karasev and it disappeared in two days.

Karasev is a traditional spicy snack with the flavor of cumin seeds and black pepper and originally the dough is rubbed on a perforated ladle to get the shape.Since I don't have the special ladle,used the murukku maker and squeezed the dough in to the hot oil.I got the recipe from Mrs. Mallika Badrinath's cook book and here goes the recipe.....

Ingredients

Ingredient	Quantity
Kadalamaavu/besan/gram flour	21/2 cups
Rice flour	1 cup
Red chilly powder	1/2 tsp
Cumin Seeds	1.5 tsp
Black Pepper(coarsely ground)	1 tbs
Butter/ghee	4 tbs
Turmeric powder(optional)	1/2 tsp
Cooking soda	2 pinch(optional)
Oil	for frying
Salt	to taste

Method

                       Rub the butter and cooking soda together in a wide mouth bowl or plate till frothy.Now add the gram flour,rice flour,cumin,pepper and salt.

Mix it well till everything gets blend properly and crumbly.Divide it to four equal portions,take each portion in a plate and sprinkle water to make a soft dough just before frying.Fill the murukku maker with the prepared dough.

Squeeze it in the hot oil  for two layers and fry it in a medium flame till it gets crispy.Drain it on a paper towel.

Store it in an air tight container,once its cool down completely.

Enjoy................

• A tsp of fresh garlic paste can be added for extra flavor.
• The karasev will be in the crunchier side for the given measurement,for softer sev reduce the rice flour to 1/2 cup.
• Make the dough for each round which gives a perfect and crunchy karasev.
• For easy squeezing the dough should be soft and carom seeds can also be added.

Now coming to the award,I have received the following awards from by blogger buddies.I am so happy and excited to share the moments with all of you.I am posting this bit late due to my busy household work and guests,parties in the week end.

I am so much thankful  for the following bloggers who honoured me with the wonderful awards.

The amazing bloggers Julie of Teenz Yummy Delight shared the following award with me.

I like the share the award with my the following bloggers and kindly request to pass the award to your friends....

Kaveri of Palakkad Samayal
Vardhini of Zesty Palate
Shoba Shyam of Good Food
Mahi of Mahi's Kitchen
Prathiba of Cook-ezee
Uma of Uma's Kitchen Experiments
Divya of Divya's Recipe
Raji of Vegetarian tastebud
Shanthi of Shanthi Krishnakumar's Cook Book

The talented blogger who makes innovative and interesting recipes,Christy Gerald of Bon Appetite,shared the versatile blogger award with me.

Passing the award to
Reva of Karasaaram
Tina of Kaipuniyam
Reshmi Mahesh of Easy cook
Sangeetha of Spicy Treats
Nisha of Spusht Blogspot
Krithi of Kirth'is Kitchen


Shoba Shyam of Good Food,Manjoo of My space,My taste,My world,Faseela, wonderful bloggers passed the Fabulous Blog award with me.

Sharing the award with the following bloggers
Alpana of Smart Snacks
Vani of Recipes World
Swathi of Zesty South Indian Kitchen
Valarmathi Sanjeev of Simple and Yummy Recipes
Sushma of Authentic Food Delights
Sangeetha of Spicy Treats

Please accept this award and pass it to your blogger friends.

Sumber http://www.naliniscooking.com

Thuvaram Paruppu Dosai/Toor Dhal Dosa

This is a simple,delicious,filling and easy to make dosa preparation without fermentation.This is my grandma's recipe and she used to make this for breakfast or dinner.I make this dosa whenever I run out of idly,dosa batter and serves with coconut chutney.Now on to the delicious recipe...

Ingredients

Ingredient	Quantity
Boiled rice /Idly rice	2cups
Toor dhal	1/2cup
Red chilly	10nos.
Onion(chopped)	1no.
Salt	to taste
Curry leaves(chopped)	1sprig
Coriander leaves(chopped)	2tbs
Asafoetida	1/8tsp
Oil	as needed

Method

                         Soak the rice and dhal together for 2 hours,grind it with red chillies and salt to a little coarse paste.

Now add in the chopped onion,curry leaves,coriander leaves and asafoetida to the batter.Adjust the consistency of the batter with water(should be thin as rava dosa batter).

Heat the dosa griddle,once it is ready pour the batter in a circular motion(from outside to inside).Drizzle a tsp of oil.

Flip it to other side and let it cook till it gets crispy.

Serve it hot with coconut chutney.

Enjoy...........

• To make it more healthier brown rice can be used instead of boiled rice.
• While pouring the batter,the griddle should be hot then reduce the flame to medium to cook.

Sumber http://www.naliniscooking.com

Tomato and Peas Pulao

                           Wish you all a very Happy New Year

Hope everyone is in holiday and new year mood,after a week of baked goodies for the holidays,today I am back with a rice dish.This is yet another colorful rice with the ripe tomatoes and plumpy green peas with the flavor of coconut milk,which is a one pot meal.Its a good option for lunch box with simple raita,potato fry or chips,home made fryums.Now on to the recipe of mildly tangy tomato pulao....

Ingredients

Ingredient	Quantity
Basmathi rice	11/4cups
Tomato	5-6nos(medium size)
Green peas(soaked)	1/2cup
Onion(thinly sliced)	2nos.
Ginger&garlic paste	1tbs
Green Chilly	5-6nos.
Chilly powder	1/2tsp
Coriander powder	1/2tsp
Garam masala powder	1/4tsp
Turmeric powder	1/4tsp
Thick coconut milk	1cup
Mint leaves	10-15 leaves
Coriander leaves(chopped)	as needed
Salt	to taste
Ghee	1tbs
Oil	1tbs

For seasoning

Ingredient	Quantity
Cloves(lavangam)	4nos.
Cinnamon	2 inch piece
Star anise	2nos.
Fennel seeds(sombhu)	1/2tsp
Cardamom(elakkai)	2nos.

Method

                            Soak the rice for 30 minutes,heat a pressure pan or cooker with oil and ghee,season it with the ingredients given for seasoning.Saute the onion and green chillies with a pinch of salt to transparent then ginger and garlic paste.Now add the mint and tomatoes,cook till mushy.

Add all the powders,salt and stir it for a minute then add the soaked rice,mix it everything gets mixed well.

Now add the coconut milk and 11/2 cups of water,allow it to boil.

Once its boiled add the green peas and coriander leaves,cover it with the lid and keep it in a medium flame for one whistle.Then keep it in the low flame for 5 minutes and turn off the stove.Open the lid after the pressure subsides and gently mix it.

Serve it with raitha or chips.

• Tomatoes can be pureed in the blender and used,ripe tomatoes gives nice color and taste to this recipe.
• Cashews can also be added while sauteing the onions which gives extra rich taste.
• A tsp of lemon juice can be added for extra tangy taste.

                                  
Sumber http://www.naliniscooking.com