-->

Sunday, September 13, 2009

Aloo Gobi Parata

Ingredients:

2 medium sized Potatoes/Aloo

6-7 florets of Cauliflower / Gobi

1/2 medium sized Onion

Pinch of Turmeric powder

1-2 Green Chillies

10-12 Coriander leaves

1/2 tsp Chilly powder

2 cups Wheat flour

Salt to taste

4 tsp Oil / Ghee

Butter

Recipe:

Cook the potatoes in a pressure cooker. (3-4 whistle) Once the pressure goes off, remove the outer cover of potatoes, grate them as shown in the picture below. Grate the cauliflower as shown in the picture below. Chop onion, green chillies, coriander leaves, into small pieces.

Put 2 tsp oil in a pan and heat it. Add onion, green chillies, coriander leaves and fry them for about 4-5 mins in medium flame until onion turns golden in color. Add grated cauliflower, pinch of turmeric powder, salt and fry them for about 4-5 mins in medium flame until the cauliflower is cooked well. Add red chilly powder and mix well.

Add grated potato, salt and fry them for about 3-4 mins in medium flame.

Mix wheat flour, 2-3 tsp hot oil/ghee, salt and knead the dough by adding sufficient amount of warm water. Keep the dough aside by covering a lid for about 20-30 mins.

Take little amount of dough and make a round ball.
Roll the ball little bit by using sufficient amount of dry wheat flour as shown in the picture below. Take little amount of aloo gobi masala and place it over the rolled chapathi as shown in the picture below.

Close up bringing the sides together carefully, shape into a ball again as shown in the picture below.

Roll the ball again by using sufficient amount of dry wheat flour as shown in the picture below.

Heat the tava and cook the parata by putting butter on both the sides of parata as shown in the picture below.

Serve hot along with curd masala and pickle or any curries. The above mentioned ingredients will serve 8-9 Aloo Gobi Paratas.

Stuffed Bottle Gourd / Stuffed Sorekayi

Ingredients:

1 medium sized Tender Bottle Gourd/ Ele Sorekayi

1 large Potato / Aloo

1/2 medium sized Onion

1-2 Green Chillies

1/2 tsp Ginger Garlic paste

1/2 - 3/4 tsp Red Chilly powder

1 tsp Coriander powder

1/2 tsp Garam Masala

3/4 tsp Mango powder / Amchoor powder

Pinch of Turmeric powder

Salt to taste

1/4 tsp Mustard seeds

3-4 tsp Oil

Recipe:

Peel the bottle gourd and cut the end parts of bottle gourd. Insert a knife and carefully remove the inner part of bottle gourd. (If it is too long, cut into two halves and then remove the inner part.)

Put potato in a pressure cooker, add sufficient amount of water and cook.(2-3 whistles). Once the pressure goes off remove the outer cover and mash it as shown in the picture below. Chop inner part of bottle gourd, onion, green chillies into small pieces as shown in the picture below.

Put 6-7 cups of water in a vessel, 1 tsp salt and bring it to boil. Blanch the peeled bottle gourd for about 5-6 mins until it becomes little tender. Take off the bottle gourd from water and keep it in a tissue paper to absorb the water content.

Put mustard seeds, 2 tsp oil in a pan and heat. Once it starts spluttering, add ginger garlic paste and fry them for about 1-2 mins in medium flame. Add chopped onion, green chillies, turmeric powder, salt and fry them for about 3-4 min in medium flame until onion turns golden in color. Add inside part of bottle gourd and fry them for about 1 min. Sprinkle little amount of water and cook them well by covering a lid.

Add mashed potatoes, garam masala, coriander powder, mango powder, red chilly powder, salt and mix them well. Fry this masala in medium/low flame for about 5 mins.

Fill this prepared masala inside blanched bottle gourd as shown in the picture below.

Sprinkle 1-2 tsp oil on a non stick pan and heat. Place the stuffed bottle gourd as shown in the picture below.

Shallow fry the bottle gourd in medium/low flame by covering a lid and turning the bottle gourd around to be cooked evenly for about 15-20 mins.

Slice it and serve hot. It goes well with Chapathi/Rice. I tried this recipe from 365 days Veg. Thanks for the recipe.

Aloo Sambar

Ingredients:
1 large Potato / Aloo
1/2 medium sized Onion
1 medium sized Tomato
1/3 cup soaked/frozen Green Peas
Small grape sized Jaggary
1/4 tsp Chilly powder
Pinch of Turmeric powder
Salt to taste
1/4 cup grated Coconut
1-1.5 tsp Sambar powder
4-5 strands of Coriander leaves
1 tsp Mustard seeds
4-5 Curry leaves
Pinch of Asafetida powder
1-2 tsp Oil

Recipe:
Peel the potato and chop it into medium sized pieces. Chop the onion into medium sized thin pieces. Chop the tomato into medium sized pieces.

Put chopped potato, green peas, chopped onion, tomato in a pressure cooker container. Add salt, chilly powder, turmeric powder, jaggary, little amount of water and cook them well. (1-2 whistles)Once the pressure goes off, transfer this to a vessel.
Add grated coconut and sambar powder in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) Add this ground masala to the vessel containing cooked vegetables, bring them to boil and stir well. Add required amount of water, salt and mix well. Keep the sambar in low flame for about 3-4 mins. Switch off the flame, garnish with chopped coriander leaves and cover the lid.
Put mustard seeds and oil in a pan. Once it starts spluttering, add asafetida powder and keep it for few seconds. Add curry leaves and add it to sambar. It goes well with Idli/Rice/Dosa/Chapathi.