Gobi Paratha

Stuffed parathas are a boon when nothing comes into my mind  about side dishes.And this gobi paratha is really so yummy which goes well with some curd and onions.

Prep Time:20 m     Cook Time:15 m

Makes:6

Ingredients

Wheat Flour       - 1 cup

Cauliflower         - 1 cup(grated)

Chilli Powder      - 1/2 tsp

Turmeric Powder -1/4 tsp

Cumin Powder    - 1/2 tsp

Salt                    - as required

Ghee/Oil            - to grease

Method

• Add little salt and water to the flour and knead into a soft dough and set aside.Meanwhile add the cauliflower florets to salted boiling water for five minutes and drain.Grate this using a fine grater.
     
• Squeeze out the excess water from the cauliflower and add the spice powders,salt and mix them well.
     
• Now divide the dough into six portions.Take one portion and roll it slightly.Place the stuffing inside which is almost of the same size as the dough.Cover it nicely and pinch off any excess dough.Now roll this stuffed paratha gently by dusting generous amounts of flour as the cauliflower is watery since blanched in water.Place this on a hot tawa.Turn the other side and then apply ghee or oil.Cook both sides and serve with spiced curd.
                                  
                               
                          
                               
                               
  

Little Words

• Add little ghee to the flour while kneading if desired.
• Dust in flour so that even if the cauliflower is leaving out water it won't stick to the rolling pin.
• Ideal for lunch boxes and easy to pack while travelling.
• Add chilli powder and cumin powder to the curd.

Lemon Rice

Ingredients

Rice                     - 1/2 cup

Lemon                 - 1big sized
Turmeric Powder - 1/4 tsp

Peanuts                - 2 tblsp

Curry Leaves       - a sprig
Coriander Leaves - to garnish

Garlic                  - 3 cloves

Red Chilli            - 4

Mustard Seeds     - to splutter

Cumin Seeds       - to splutter

Oil                       - 1 tblsp

Salt                      - to taste

Method

• Cook rice and spread it in a plate and mix little gingelly oil so that the grains will be separate when you mix rice.Heat oil in a pan,add mustard seeds,cumin seeds,peanuts,curry leaves,garlic,red chillies and saute well.
     
• Squeeze the juice of lemon and add little water to it.Add this to the pan and add turmeric powder and required amount of salt.Boil it for two minutes and add boiled rice and gently mix well.Garnish with coriander leaves and serve with coconut chutney.
                            
     

Little Words

• If desired sprinkle some roasted and powdered fenugreek seeds at the last step.This will give a nice aroma to the tangy lemon rice.
• A quick rice variety ideal for travel packing.
• This can be had plain,with chutney,pickle,curd,papad...

Thakkali Thokku

Ingredients

Tomato           - 8 to 10

Chilli Powder  - 3/4 tsp

Salt                  - to taste

Mustard Seeds - to splutter(optional)

Gingelly Oil     - 1 tblsp

Method

• Place the tomatoes in boiling water for ten to fifteen minutes.Remove when skin comes off and let it cool and blend.
     
• Heat oil in a pan,splutter mustard seeds,add the tomato puree,chilli powder and salt.Keep the flame in low and stir in between till the tomato swirls in the pan.Transfer to a bowl and serve with idli,dosa,chappathi,rice..
                                    
     

Little Words

• Tomatoes can be pureed raw and then cooked as well.
• Ideal for travel packing.
• Adjust the quantity of tomatoes and chilli powder.