GOBI PARATHA / CAULIFLOWER PARATHA

 Hey all ! Here I am back with another 

paratha recipe.. "Gobi paratha" is my personal

favorite..  Any recipe with cauliflower is 

awesome..I am so happy to share this 
recipe :-) 

GOBI PARATHA RECIPE:

Recipe cuisine: Indian / Recipe category: Main Course

Prep time: 30 mins / cook time: 30 mins

FOR THE DOUGH:

Wheat flour : 2 cups

Water : As required

Salt : As required

Oil : 1 tsp + 1/8 cup for frying parathas

FOR THE STUFFING:

Cauliflowwer grated: 1 head

Coriander (chopped) : 1 tblsp

Green Chilly (chopped)  : 2 pcs

Cumin seeds : 1 tsp

Cumin powder : 2 tsp

Stuffed paratha masala : 2 tsp

Salt : As required

Oil : 2 tsp

METHOD:

Take wheat flour in a bowl, add salt & water slowly.

Start to knead the dough and make a smooth dough.

Pls make sure dough is not sticky or not hard.

Cut the cauliflower into pcs.. I used mini chopper, to
grate it as shown in the picture below.

Now heat pan & add oil. Then add cumin seeds & green chilly.

Now add the grated cauliflower & turmeric powder. Mix well.

Then add all the masalas mix well.

Cover the lid & cook it for 5 mins till it becomes tender.
Add the chopped coriander & mix well.

Let it cook for few more mins. Apply water all over the disc and place stuffing
in the middle. Pls start to cover the stuffing with dough
as per the pics below :) Keep the dough stuffed with cauliflower
 upside down till you finish stuffing the remaining dough.

Now grab the first dough stuffing & dust it with as much

wheat flour as possible both the sides. Start to roll the

dough stuffing gently with a rolling pin and make parathas.

Heat pan in medium flame. Once the pan is hot, transfer

the parathas. Start to cook both the sides with 1/2 tsp of oil.

Once parathas turn golden brown colour both the sides, remove it .

Continue the same process for rest of the parathas :)

Serve hot parathas with your favourite chutney/ dahi & achar :-)

NOTE:

* The dough should be soft & firm. If it is sticky or hard,

parathas will become hard.

* 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.

* For frying paratahs, I used olive oil. Ghee or butter can also

be used. 

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 :-)

HOME MADE HASH BROWNS (RESTAURANT STYLE)

 Hey all ! Here I am back with a very

interesting & easy recipe - "Hash browns":-) 
No egg, no butter, no flour.. This recipe will
 be loved by all.. very crispy n yummy..
Lets do it :-)

HOME MADE HASH BROWNS RECIPE:

Recipe Cuisine : Continental / Recipe category : Snack

Prep time : 10 mins  / Cook time : 15 mins

INGREDIENTS:

Potatoes (big) : 2

Olive oil : As needed

Onions (chopped) : 1 small

Green chilly (optional) : 2 pcs

Salt : As needed

Coriander (optional) : For garnish

Dry Parsley (optional): For garnish

METHOD:

Peel the skin of potatoes, cut it into thin slices.

Then cut it into pcs as shown below & soak it in water. 

 

Let the potatoes soak in water for 5 mins. Take a kitchen towel. 

Drain the water & spread the potato pcs on the  kitchen towel as 

shown below. Cover it with another kitchen towel. 

Press the towel gently on top. Continue the process till

the towel absorbs water & potato pcs become dry. 

Now transfer it to a wide container. Add salt & mix gently.

Heat pan in medium flame, spread 1 tsp of oil & spread the potato pcs on top. 

Cover it with lid & cook the it in low flame. 

Meanwhile, Chop onions & green chilly. Toss it with 1/4  tsp oil &

salt.

Let the onions cook & become tender. Lift & check the hash browns 

using spatula. The bottom layer would have become brwon & crispy.

Now spread the onion & chilly mixture on top as shown below.

Wrap both sides of the hash browns using the spatula.

Now gently flip & transfer it to a plate without breaking it. 

Take the remaining potato pcs, place it the heated pan with oil

as shown below. Cover & cook it. 

 

Once the bottom layer become brown & crispy flip it.

Cover & cook it again till the other side becomes crispy & brown.

Transfer it to plate without breaking it & garnish with dry parsley (optional)

Now take the remaining little bit & place it on heated pan with oil

in the form of a patty. Cook it covered till the bottom layer crisps. 

Flip & cook the other side again. 

Cover & cook it till the other side becomes brown & crispy. 

Enjoy crispy & yummy hash browns with your favourite sauce :-)  

NOTE:

*I HAVE DONE TWO DIFFERENT METHODS OF HASH BROWNS.

THE SECOND & THIRD ARE THE SAME EXCEPT FOR THE SIZE.

THIRD METHOD IS USEFUL WHEN HASH BROWNS ARE DONE 

FOR BIGGER GROUP.

* Soaking potato pcs in water is compulsory, if not potatoes will turn brown.

* The potato pcs have to be completely dry so that it will turn crispy.

If not hash browns will become soggy.

* Instead of jalapenos, I used green chilly. 

* Other toppings like diced tomatoes (without seeds) / cheese can also be used.

If using cheese, please spread it n let it cook for couple of mins 

& let the cheese melt before serving. 

* Instead of olive oil, butter can be used.

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 :-)