BROCCOLI SPINACH PARATHA

Hey all ! I am back with another paratha recipe :-)
This is an experiment of mine that 
came out good ! It is very easy too make & healthy
as well.. Lets begin !!!

BROCCOLI SPINACH PARATHA RECIPE :

Recipe: Indian / Category: main course
Prep time: 20 mins / cook time : 30 mins
To Grind:
Spinach (boiled) : 2 cups
Salt : as required
Cumin/ jeera powder : 1 tsp
Garam masala powder : 1 tsp
For the dough:
Atta / wheat flour : 2 cups
Salt: as required
Oil/ ghee: 1 tsp + 1/8 cup for cooking paratha
For the Stuffing :
Broccoli : 1 head (finely chopped)
Green chilly : 1 tblsp (finely chopped)
Coriander leaves : 1 tblsp (finely chopped)
Jeera : 1 tsp
Fennel seeds : 1 tsp
Hing : A pinch
Turmeric powder : 1 tsp
Garam masala powder : 1 tsp
Salt : as required
Oil : 1 tblsp
METHOD:
Wash spinach & drain water.
Microwave spinach for 5 mins with pinch of salt.
Drain water keep aside. Let it cool down

Grind the boiled spinach with cumin & garam masala powder.

Now slowly add flour to this mixture.

It will be sticky but it's ok.

Add 1 tsp oil and knead the dough.
Keep it closed for 15 mins.

Now for the stuffing, chop the broccoli into
 medium sized florets.

Then cut it into fine pcs. I used food processor &
chopped it as shown in the pic below.

Now, heat a pan & add oil. Add hing, jeera, fennel seeds.
Let it cook fro 30 seconds.

Add the finely chopped green chilly& turmeric powder.
Let it cook for 30 seconds.

Now add the finely chopped broccoli, garam masala
& salt as required. Mix it well.

Cover the pan with a lid & cook the mixture for
5 to 8 mins.

The raw smell has to go & broccoli will change color
after cooking. Now add chopped coriander leaves.

Mix it well & make sure the stuffing is dry & not soggy.

Then make even round balls of the dough & stuffing as shown below.

Now roll the dough by dusting flour into a small disc.
Place the stuffing in the middle.

Start to cover the stuffing with dough as shown 
in the picture below.

Seal the dough completely to make sure the stuffing
does not come out.

Dust the stuffed dough with flour on both sides.

Then roll it into paratha as shown below.

Now heat a pan & place the paratha once the pan is hot.

After 30 seconds, flip it & add little bit oil on top
of the paratha. Flip the other side & add oil. 

Cook it till brown spots appear & flip it to cook the other side.
The paratha will puff as shown in the picture.
Once both sides are cooked evenly, transfer it to a plate.

Serve it hot with your favourite sabji or raitha :-)

Enjoy yummy & healthy Broccoli Spinach paratha :-)

Notes:
* I used olive oil. Ghee or butter can be used
* I used garam masala & jeera powder but it is optional
* Pls don't add water to knead the dough 
* The stuffing has to be dry & not soggy.
* For the stuffing, please use masala of your choice.
* While rolling the stuffed dough dusting flour is important.
In case if the dough breaks and stuffing comes out, 
the flour will help to patch the same.

Please do try and give your feedback..

Your comments and feedback are really important to me:-)

Happy happy yummy yummy cooking..

See you all soon with more interesting recipes :-)

CAULIFLOWER MALLIGAE

Hey all ! Here I am back with a very interesting &

easy snack recipe :-) I had some mint & coriander 

leaves that I wanted to use and while I was searching recipes,

came across this one - "Cauliflower malligae".. 

Very similar to Gobi 65 but with more flavours

and tastes :-) Pls try it & you will love it :-)

CAULIFLOWER MALLIGAE RECIPE:
Recipe Cuisine : Indain / Recipe category : Snack
Prep time : 20 mins / Cook time : 15 mins
INGREDIENTS:
Cauliflower : 1 head (medium sized)
Ginger : 2 inches long
Greeen chilly : As per spicy level 
Cumin seeds : 2 tblsp
Fennel seeds : 2 tblsp
Mint leaves : 1/2 cup
Coriander leaves : 1 cup
Rice Flour : 1/2 cup
Gram flour : 2 tblsp
Corn starch : 2 tblsp 
Salt : as required
Water : as required
Hing : 1 pinch
Oil : As required (for frying & for the batter)
METHOD:
Wash & cut the cauliflower into bite sized pcs. 
In a pan, heat water / salt & turmeric powder.

Once the water boils & becomes hot, turn off the flame.
Transfer the cauliflower pcs into the turmeric water.

After 5 to 7 mins, check the cauliflower & it should be half cooked 
but still crunchy. Then, drain  the water completely & transfer to clean kitchen tissue.

Cover it will another tissue so it will absorb excess water.
This step is important as the cauliflower will drink more oil while frying.

Now in a blender, take ginger / green chilly / mint / coriander/ cumin & fennel seeds.
Add garlic at this stage if use garlic in cooking.

First grind it to a coarse paste without water.

Then add water little by little & make it to a smooth paste.
Transfer it to another bowl.

Add rice flour, gram flour, corn starch, 1 tblsp oil, hing & salt.
Mix it well. The batter as to be slightly thick

Now add the cauliflower pcs to this batter & mix well.

Now in a pan, heat oil in medium flame. Check if the oil is hot.

Once oil is hot, start frying the cauliflowers.Turn both sides & cook evenly.

Once cooked, take out the cauliflowers & drain the oil completely.
Transfer it to kitchen tissues so the excess oil will be absorbed.

Enjoy crispy, yummy & flavourful Cauliflower Malligae 
with your favourite sauce or chutney :-)

NOTES:
* Do not over cook the cauliflowers, it has to be crunchy & the 
pakodas will become soggy while frying.
* The actual recipe had garlic in the mint coriander paste.
* The batter has to be thick. Add rice flour to adjust the consistency of batter.
* Do not add too much water in the mint coriander water.

Please do try and give your feedback..

Your comments and feedback are really important to me:-)

Happy happy yummy yummy cooking..

See you all soon with more interesting recipes :-)