hey there are lots of cauliflowers in my kitchen garden right now, though they are very cheap in the market right now but the market ones cannot beat the taste of the fresh ones from my garden......these are authentically organic.........and the taste.......you have to eat it to believe it.......here they are.........
wish i could do something with the leaves, but they are too much to handle, moreover they are known to cause uric acid deposition and i am prone to it, forget about it...........
these are so fresh and tasty that they are best when eaten just cooked or half cooked......overcooking destroys the flavor..............best way for me would be to make parathas out of them, moreover,arvind likes stuffed parathas for his breakfast .........
stuffed parathas are considered healthy breakfast in north india and if it is made in minimal amount of oil, it becomes healthy by all standards.................hey , and i am a pro at making stuffed parathas, i can stuff a large amount of veggies in dough and the cooked paratha gets those tiny openings to give a glimpse of the stuffing........yummm.........you get a lot of veggies in each bite and the shell of the paratha is nice and crisp........
years ago my gradma gave me this tip about making stuffed paratha , without the parahta getting torn during cooking.........the dough should be just the same consistency as the filling.....this tip works very well for mushy and binded stuffings.......like potato or paneer etc.
when making gobhi parath my stuffing is crumbly and a bit tough to handle , but a little practice helps a lot..........watch on........
ingredients
cauliflowers 1 head
ginger 1 inch piece
green chillies 4-5 nos.
coriander leaves a handful
ajwain seeds 1 tsp
black pepper powder 1 tsp
salt to taste
1/2 tsp ghee or any oil to shallow fry each paratha
a medium softdough made with whole wheat flour is used to make these parahtas.
preparation
first of all chop the cauliflowers roughly so that pea size crumbly pieces are formed , and chop ginger, green chillies and coriander leaves finely , mix them all together..........salt woudn't be added to it now..............alternatively, all the veggies can be put into a chopper and given a quick whiz so that it becomes crumbly like this....
this the stuffing mixture without salt.........salt will be added just before stuffing the paratha, individually for each paratha cuz the mixture gets soggy after addind salt........we have to maintain crispness of the C'flower , also a soggy mixture will be difficult to handle........
now take a small portion of dough and make a bowl shaped trough out of it, fill it with mixture and seal it nicely, taking care that no air gets trapped into the stuffed ball........now gently flatten it on rolling stool with fingers , dust it with dry flour and roll a thick round shape , it gets a few punctures into the rolled paratha........it's good......gives good taste n sight........lift it gently and put on the tawa or frying pan and roast using as little oil as you can............tastes good even without oil............serve hot with curds or some nice chutny........
this pic shows how much stuffing it can accomodate.......mmmm.....
broccoli can be used instead of cauliflowers and the rest of the procedure will be same....... see pics of broccoli parathas.........
this one is broccli paratha with the stuffing and the amla garlic chutny i served it with, stuffed parathas don't need any elaborate side dish curds or pickles or chutnys are just fine, though in north india curds, malai or butter is mostly prefered.........
wish i could do something with the leaves, but they are too much to handle, moreover they are known to cause uric acid deposition and i am prone to it, forget about it...........
these are so fresh and tasty that they are best when eaten just cooked or half cooked......overcooking destroys the flavor..............best way for me would be to make parathas out of them, moreover,arvind likes stuffed parathas for his breakfast .........
stuffed parathas are considered healthy breakfast in north india and if it is made in minimal amount of oil, it becomes healthy by all standards.................hey , and i am a pro at making stuffed parathas, i can stuff a large amount of veggies in dough and the cooked paratha gets those tiny openings to give a glimpse of the stuffing........yummm.........you get a lot of veggies in each bite and the shell of the paratha is nice and crisp........
years ago my gradma gave me this tip about making stuffed paratha , without the parahta getting torn during cooking.........the dough should be just the same consistency as the filling.....this tip works very well for mushy and binded stuffings.......like potato or paneer etc.
when making gobhi parath my stuffing is crumbly and a bit tough to handle , but a little practice helps a lot..........watch on........
ingredients
cauliflowers 1 head
ginger 1 inch piece
green chillies 4-5 nos.
coriander leaves a handful
ajwain seeds 1 tsp
black pepper powder 1 tsp
salt to taste
1/2 tsp ghee or any oil to shallow fry each paratha
a medium softdough made with whole wheat flour is used to make these parahtas.
preparation
first of all chop the cauliflowers roughly so that pea size crumbly pieces are formed , and chop ginger, green chillies and coriander leaves finely , mix them all together..........salt woudn't be added to it now..............alternatively, all the veggies can be put into a chopper and given a quick whiz so that it becomes crumbly like this....
this the stuffing mixture without salt.........salt will be added just before stuffing the paratha, individually for each paratha cuz the mixture gets soggy after addind salt........we have to maintain crispness of the C'flower , also a soggy mixture will be difficult to handle........
now take a small portion of dough and make a bowl shaped trough out of it, fill it with mixture and seal it nicely, taking care that no air gets trapped into the stuffed ball........now gently flatten it on rolling stool with fingers , dust it with dry flour and roll a thick round shape , it gets a few punctures into the rolled paratha........it's good......gives good taste n sight........lift it gently and put on the tawa or frying pan and roast using as little oil as you can............tastes good even without oil............serve hot with curds or some nice chutny........
this pic shows how much stuffing it can accomodate.......mmmm.....
broccoli can be used instead of cauliflowers and the rest of the procedure will be same....... see pics of broccoli parathas.........