Cabbage Stuffed Paratha.. (Indian Flat Bread Stuffed With Cabbage)

Cabbage Stuffed Paratha!!! I think this is the right time to clear all the draft post which i was thinking from a long time. Since i'm not been able to try out any new dishes and this will be the golden chance for me.. As i have been telling in my early posts that i love cabbage and i love anything which made of cabbage and my H hates it.. I still remember when i had cooked this paratha, he dint even came to know this was a cabbage and he kept asking me while eating, what have you stuffed in this paratha. After he finished eating it i told him that this was made of cabbage and he was shock!! and then he replied saying No Problem. I like it... I had chopped the cabbage very fine and i had added the ajwain so that the cabbage taste was less.. I thoroughly enjoyed this paratha with curd and pickle...

 

 

Ingredient's
2 cup wheat flour
Salt to taste
Water to make a dough.

 

For Stuffing:
1 cup cabbage, very finely chopped
1 green chilli, very finely chopped
1/2 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp turmeric
1/2 tsp ajwain
Salt to taste.

 

 

 

Cooking Method
Combine the flour and salt, knead into soft and pliable dough with sufficient water. Knead the dough till it is smooth and elastic. Cover and keep aside in an airtight container for some time.
In a large mixing bowl add cabbage, green chillies, red chilli powder, coriander powder, turmeric, ajwain and salt, Mix them all together nicely and set it aside.

 

 

 

Then divide dough into 4-5 lemon sized balls ( bigger than the dough required for normal chapati ) and flatten it. Place 1 tablespoon of filling in each dough, cover them to a ball and roll out an a flat surface like a paratha. Sprinkle dry flour when making parathas.
Heat a flat frying pan or tava. Reduce heat to medium and cook parathas till golden brown, on both the sides. Apply oil on both sides.
Serve hot with butter on top, Pickle and Curd

 

 

Lauki (Bottle Gourd) Kofta With Tangy Yogurt Curry.

Lauki Kofta With Tangy Yogurt Curry!! I have cooked the lauki kofta curry with yogurt for the first time and it turn out to be the best and yummy curry.. I usually cook any rich gravies by adding cream or a milk but adding yogurt to this curry it gave a very nice texture and tangy taste and it was going very well with hot rice.. i simply love it... Every time i cook any kofta curry in my family everyone loves it, even i feel good because i don't have to cook any other side dish, this will do both the job, we can eat with Roti's and Rice too..

 

 

This recipe is adopted from Anjana Ji from Mayeeka. She is wonderful cook and i love her almost all the recipes. This was one of the best dish and i have followed her almost all the steps and the curry was delicious...

 

 

Ingredient's.
For Kofta

Grated bottle gourd/Lauki-2 cup
Ginger-1/2 tsp
Raisins-2 tsp
Gram flour-1/2 cup
Cornflour-1bsp
Turmeric -1/4 tsp
Chilli powder-1 tsp
Salt- as per taste.

 

 

Ingredient's.

For Gravy
Tomato-3
Ginger-1/2 tsp
Yoghurt-6 tbsp
Cumin seeds-1/2 tsp
Turmeric-1/4 tsp
Chili powder-1 tsp
Salt-as per taste
Water-1.5 cup.

 

 

Cooking Method.

Pressure cook bottle gourd with 1/ 2 cup water for 1whistle only.
Drain and let it cool down,then squeeze the water from the bottle gourd (reserve the water to use in the gravy).
Take bottle gourd in a bowl and add gram flour, corn flour, salt, chili powder, pinch of garam masala, 1/ 2tsp grated ginger, and chopped raisins.
Mix well and make walnut size smooth and round balls.
Deep fry in hot oil on medium flame till golden in colour,drain and keep aside.

 

For The Gravy.
Grind the tomatoes with 2 green chilies, ginger and make a smooth puree.
Heat oil in a pan and add cumin seeds,when start crackling then add tomato puree and saute for approx 2- 3 minutes on medium flame.
Now add turmeric, chili powder, salt, coriander powder and mix well and cook for few seconds.
Blend yogurt with 1.5 cup water and add in the gravy.
Cook for approx 5 minute on low flame, now add koftas and cook for a minute.
Add fresh corinader and serve hot, garnished with Rice Or Roti's.

Eid Mubarak To All!!

Eid Mubarak To Everyone!!!

 

 

These are few main Dishes of EID what my mom usually cookes... There are more dishes which i haven't put on my blog, may be i will complete the menu next year... To know the recipes click the link below :)

 

 

Chicken Dum Briyani
Mutton Briyani
Prawn Briyani
Sheer Khurma
Gulab Jamun

Sevai
Gajar Ka Halwa
Qubani Ka Meetha
Apple and Coconut Custard.

 

 

Mutton Kheema And Cabbage Curry.. (Pressure Cooker Version)

Mutton Kheema And Cabbage Curry.. This curry is my most favourite curry and I cook this very often. Sushil don't like to eat cabbage at all but I love cabbage with Kheema, it goes well with Roti, Rice or you can even eat just like that as I eat... I had cooked this curry in India and I have many recipes from India which I'm yet to post. Here in UK I still don't have proper things to start my blogging but I have lots of recipes in draft and I thought till I finish these recipes posting I can manage to buy few things for my blog photography.... It is been a very long time I wrote a post and I'm finding it so difficult to write, never mind it is a matter of few days...

Try out this recipe I'm sure you'll also fall in love with this curry like I have :)

 

 

 

Ingredient's
1/2 cabbage (finely chopped)
150gm Mutton Kheema
1/4 cup chopped beans
1 large potato (cut into small cubes)
1 large onion (finely chopped)
2tbsp of coconut paste or a small pic of coconut
2 medium tomato, 2 green chillies, 3tbsp chopped coriander leafs
1 small cinnamon stick
1tsp red chilly powder, 1/2tsp turmeric, 1tsp coriander powder
1tsbp ginger garlic paste
3tbsp oil
Salt as per taste.

 

 

Cooking method
In a mixer jar add tomato, green chilli, coconut, coriander leafs and cinnamon stick, make a smooth paste and set it aside.
In a pressure cooker, add oil, when it is hot add onion and fry to lite golden brown. Then add mutton Kheema, ginger garlic paste and salt, fry the Kheema till oil separats, keep stirring in between.
Now add red chilli powder, turmeric, coriander powder, tomato and coconut paste and give a good mix and cook for another 1 or 2 minutes.

Then add the cabbage, beans and potato, mix them nicely, adjust the seasoning and close the lid. Cook for 2 whistle (1 in high flame and 1 in low flame) allow the pressure to go before opening the cooker..
Mutton Kheema and cabbage curry is ready.
Serve hot with Roti or Rice as side dish..

Broken Wheat And Carrot Idli..

Broken Wheat and Carrot Idli.. To cook this idli it was there in my wish list from a very long time and i use to postponed it every time or use to forget to soak the broken wheat... But last week i cooked this idli for a breakfast and good things was that i took the pictures also to post it on my blog :) Actually i was having a problem to take them out from the moulds, but i still manage to take them out in a better shape.. I served this idli with mix vegetable sambar and coconut chutney.. You can even eat them without any side dish, they were very soft and tasting simply awesome and very filling too..

 

 

Preparation time: 40minutes + 1 hour for fermenting
Cooking time: 15 minutes
Makes:12 dalia idlis.

 

Ingredients:
1 cup broken wheat
1/2 cup urad dal
1-2 tsp of salt
1/2 cup shredded carrot.

 

 

 

For Tempering
1/2tsp mustard seeds
1/4tsp channa dal
1/4tsp urad dal
5 to 6 curry leaves
1tbsp oil.

 

 

Cooking Method
Soak the urad dal and broken wheat separately for 30 mins. Grind the urad dal first into a smooth paste adding enough water. Transfer the urad dal batter to a large bowl. Drain the water from broken wheat before adding to urad dal paste since it absorbs a lot of water. Then add broken wheat, salt, carrot and mix well.

 

 

Set it aside for 1 hours. You can refrigerate the batter for later use if you wish.
Now make the tempering by adding all the tempering ingredients. Then add it to the idli batter and mix well once again. Make idlis as usual by pouring the batter into greased idli moulds and steaming on low flame for 12 to 15 mins.
The broken wheat idlis were soft and spongy and made a great breakfast!