Gobi Paratha

Stuffed parathas are tedious job for me, but they are well worth the effort; Kundan is fond of them. Someday, if I feel like getting appreciated no-matter-what, I just prepare parathas; from that angle parathas are simple. Usually phool gobi or cauliflower is fried to prepare the stuffing which I did not do, I used it raw but I think frying it slightly gives better texture and flavor. 

Ingredients:

1. Cauliflower florets - 1 cup

2. Onion chopped - 1/2 cup

3. Coriander - 5 sprigs

4. Green Chilies - 2

5. Juice of half a lemon

6. Salt to taste

7. Butter & Oil as required

8. Wheat flour - 2 cups

9. Carom seeds - 1/4 tsp

Method:

Step 1: Knead wheat flour with required salt, carom seeds, a spoon of oil and required water into a soft and elastic dough.

Step 2: Clean the cauliflower florets and grate them (I 'drrr' them in the mixer); chop onion, coriander and green chilies finely.

Step 3: Add cauliflower, onion, green chilies, coriander, salt, chili powder and lemon juiceto a bowl and mix well; this is how I prepared my hassle-free stuffing. [However, the tastier one is got by: spluttering cumin seeds in hot oil; then saute the chilies, onion, grated cauliflower in it; add chili powder, turmeric powder,  garam masala, amchoor powder and finally adding the coriander]

Step 4: Now divide the dough and stuffing into equal number of similar sized portions.

Step 5: With the help of dry flour roll the dough portion and grease center with some oil, place a portion of stuffing in there, fold on top-bottom sides and then side edges towards the center thus forming a square shape.

Step 6: Massage gently with fingers to spread the stuffing inside evenly, then with the help of some dry flour roll it again to a thinner paratha, retaining the shape. Repeat for all parathas.

Step 7: Heat a tawa, grease some oil or butter and roast both the sides to nice brown; ensure the inside is cooked as the parathas are thicker and multi-folded.

Muhammara

Sometimes we like cooking something fancy in our kitchen right, muhammara fell on my sight for such a trial.  This is a Syrian dip made primarily out of red bell pepper and walnut which I replaced with almonds. I had bought this lovely bright triangles from store though. Until I ate it, I did not think that it could taste as good as it looks, yummm... If you have the required ingredients at home, it is worth a try definitely.

Ingredients:

1. Red bell pepper - 1 large

2. Walnut or roasted almonds - 1/2 cup

3. Garlic - 4 cloves

4. Roasted cumin seeds - 1/2 tbsp

5. Crushed pepper - 1 tsp

6. Cinnamon powder - 1/2 tsp

7. Chili powder - 1 tsp

8. Salt to taste

9. Bread crumbs - 1/2 cup

10. Lemon - 1

11. Olive oil - 1/4 cup

Method:

Step 1: Wash and pat dry the bell pepper. Brush some olive oil onto the surface of it and roast it on direct stove. You can also roast it in a microwave oven. Cool it down, peel of the charred skin, de-seed and chop them roughly.

Step 2: Now in a mixer jar, add bell pepper and all other ingredients and grind into a thick dip. (My bell pepper is not roasted enough and hence looks stiff; ideally it should be pliable)

 Step 3: Garnish with coriander or mint and drizzle some olive oil over it and serve with crispy nachos/ tortilla chips.

TIPS:

* Pomegranate molasses is another key ingredient used in traditional recipes of muhammara, you may get that sweet and sharp pungency by adding it. 

Fresh Pepper & Mango-Ginger Pickle

This is watery pickle which goes perfectly with curd rice. Fresh pepper corn sprigs and mango ginger are available during season and my granny or mom grabs them at every possible chance to make this mouth watering pickle. Unlike most pickles of India that betters on ageing for months, these are eaten fresh say within 15 days or so; the pickle contains water and  the crunch of them is lost in time which could be the reason.

Ingredients:

1. Mango ginger - 1 cup chopped 

2. Fresh pepper corn sprigs - 4

3. Gingelly oil - 1 tbsp

4. Mustard seeds - 1 tsp

5. Chili powder - 1 tbsp

6. Salt - 3/4 tbsp

7. Fenugreek powder - 1 tsp

8. Turmeric powder - 1 tsp

9. Lemon - 1

Method:

Step 1: Peel and chop the mango ginger into 1/2 " pieces.



Step 2: Break the pepper spring into small ones with each containing not more than 10 pepper corns.

Step 3: Heat a cup of water and keep it ready.
Step 4: Now heat gingelly oil in a pan, splutter mustard seeds and switch off the stove.
Step 5: Immediately before the heat subsides, add to it the chili powder, turmeric powder, fenugreek powder and salt.
Step 6: When the spices foams up fully, add the hot water and add in the mango ginger & pepper. Squeeze in lemon juice.
Step 7: Mix well and store in air tight container after cooling down.
Step 8: Serve with curd rice.

TIPS:
* Store in refrigerator if using for more than 2 days.