Cauliflower Paratha

Ingredients:
For stuffing:
Cauliflower - 1 (medium)
Onion - 1 (finely chopped)
Ginger - 1.5 tsp. (grated)
Chopped coriander leaves - few
Salt (to taste)
Cumin powder - 1/2 tsp.
Amchur powder - 1/2 tsp.
Garam masala - 1/2 tsp.
Tandoori masala - 1/2 tsp. (optional)
Kashmiri red chilli powder - 1/2 tsp.

For paratha:
Whole wheat flour - 2 cups
Salt (to taste)
Water (as required to knead)




Shredded  Cauliflower

 Method:
Mix salt and wheat flour in a bowl. Add required water and knead into a smooth dough. Cover and keep aside.
Cut the cauliflower into medium-sized florets with tender stalks. Heat 4 cups of water. Add 1/2 tsp. of salt and dissolve. Drop the florets and let it sit for 5 minutes. Remove the florets with a slotted spoon. Pat dry the florets. Add this to the blender or food processor and shred them. Sprinkle salt and mix well. Keep aside for 15 to 20 minutes. After 20 minutes, take a fistful of shredded cauliflower and squeeze out the water. Continue the process with the remaining.
Pat dry the onion pieces and coriander leaves. Add this to the cauliflower. Add the powders and ginger and mix well.
Knead the dough again and divide them into equal portions of balls. Take one ball and dust with maida/APF and flatten into a 4-inch circle. Place 1 tbsp. (or according to your measurement) of cauliflower stuffing and bring the edges to the centre and seal it.
Again dust with APF/maida and flatten the ball into chapathi. Don't give too much pressure while rolling with rolling pin. While rolling, 2 to 3 holes may appear and it's not a problem.
Heat a tawa and cook the paratha in medium-low flame (the stuffing inside will get cooked). When you see the brown spots on both sides remove and place on a plate. While the paratha is cooking in the tawa, you can roll another paratha simultaneously. Continue this process with the remaining balls.
Enjoy with thick curd and your favorite pickle.

Sent off to "Flavours Of Punjab" event hosted by Pari and started by Nayna.

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Brownies

It's a very easy and simple recipe.

Ingredients:
APF - 3/4 cup
Butter - 1/2 cup
Sugar (granulated) - 1 cup
Cocoa powder( Cadbury's) - 3 tbsp.
Baking powder - 1/2 tsp.
Salt - 1/2 tsp.
Eggs - 2
Vanilla essence - 1 tsp.
Walnuts - 1/2 cup (chopped)

Method:
Melt butter. Mix eggs, butter, cocoa powder and sugar. Beat hard.
Add sifted flour, baking powder and salt. Add vanilla and chopped nuts.
Pour into a well-greased 8" x 8" square pan. Spread evenly.
Bake for 25 to 30 minutes at 180°C (Or until the tester comes out clean according to your oven).
Sprinkle powdered sugar over brownies when just taken out of the oven or cover with frosting if you prefer.
Cool completely and cut them into desired shapes.

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Paneer Tikka Kathi Roll

Spicy Cottage Cheese Rolls

Ingredients:
For Paneer Tikka:
Paneer cubes - 200 gm
Capsicum (big) - 1 (diced)
Tomatoes - 2 (deseeded and diced)
Oil

For marination:
Red chilli powder - 1 tsp.
Turmeric powder - 1/4 tsp.
Besan/Gram flour - 1 tbsp.
Chaat masala - 1/2 tsp.
Kasuri methi - 1/2 tsp.
Garam masala - 1/ tsp.
Garlic paste - 1/2 tsp.
Garlic paste - 1/4 tsp.
Yogurt (whisked) - 1/4 cup
Salt (to taste)

For chapathi:
Whole wheat flour - 1 cup
Salt (to taste)
Water (as required)

For Rolls:
Cloves

Method:
Mix all ingredients in "for marination" in a deep bowl. Add paneer and tomato pieces and mix gently.
Keep aside for 10 minutes.
Heat oil in a pan and add the capsicum pieces for 2 to 3 minutes. Add the paneer and tomato mixture and saute gently without breaking paneer in medium-high heat.
Cook till it becomes dry. Cool.

For chapathi:
In a bowl mix flour and salt. Add required water and knead into a smooth dough. Divide the dough into 7 to 8 equal balls. Roll them into thin chapathi. Cook each chapathi on both sides. Set aside.

For the roll:
Divide the paneer stuffing into 7 to 8 portions. Place one portion of paneer filling in each chapathi and roll tightly. Pin 2 cloves on the folds of the chapathi.
While serving, warm the rolls on a tawa. Cut them into two pieces and enjoy or perfect for lunch box.
Adapted from: Sanjeev Kapoor

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Happy Diwali!

"Happy Diwali, Folks!

Wish you all a very happy and safe Diwali with happiness and prosperity.

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Moong Dal Laddu/Pasi Paruppu Laadu

Ingredients:
Moong Dal/Pasi Paruppu - 1/2 cup
Milk Powder - 1/2 cup
Sugar - 1/4 cup to1/2 cup (or as per taste)
Green cardamom powder - 1/4 tsp.
Warm ghee - as required

Method:
Dry roast moong dal till they turn golden colour.
Cool and powder dal.
Powder the sugar.
In a bowl, add moong dal powder, milk powder, sugar powder and cardamom powder and mix well.
Add ghee little by little to the mixture until they reach the 'laddu' consistency (i.e. to be able to shape into balls).
After an hour, store in an air-tight container.

Note:
Milk powder contains sugar.  Be sure to adjust the sugar level according to taste.

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Kara/Masala Biscuits

This (paper-cutting) recipe is from one of my collections I've stored over the years though I don't remember which year and it's from the oldest collections. The recipe goes for vanaspati but I substituted it with butter and I didn't add curry leaves. It's best to munch at snack time with a hot piping cup of tea in a wintry afternoon. Also helps in replenishing energy if you're drained with tiredness.

Ingredients:
Maida/APF - 2 cups
Butter (unsalted) - 1/2 cup (room temperature)
Salt - 1 tsp.
Sugar - 1 tbsp. (powdered)
Yogurt - 2 to 4 tbsp.
Green chillies - 3
Ginger - 1/2 inch
Cumin seeds - 3/4 tsp. (crushed)
Coriander leaves - few (chopped)
Baking powder - 1/2 tsp.

Method:
Sieve maida/APF with baking powder, salt for 2 to 3 times.
Grind green chillies and ginger without any water.
Mix all the ingredients except yogurt.
Add yogurt little by little and knead into a dough. If the dough is too stiff, then add yogurt and knead again.
Roll out like a chapathi and cut it into desired shapes and sizes.
Place on a greased tray and bake at 180°C for 15 to 20 minutes or until done (depends on your oven).
Cool completely and store in an air-tight container.
Enjoy with a hot cup of tea.

Note:
I used white butter.

Sent off to P. Y. Mitharwal's "Bookmarked Recipes-Every Tuesday (Volume-14)" event.

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