Cabbage and green onion paratha/kobi na paratha

I heard that best cooks can make delicious, finger licking food from very few ingredients or whatever is given to them. Well, well I am definitely not one of those cooks...But sometimes some recipes happened to be like that. The more simple, fewer ingredients is the key to those recipes. Believe me with very few ingredients, this is the perfect recipe for those lazy weekend brunch. Just serve these parathas with ghee/butter on top and chilled dahi/yogurt on hot summer days or hot cup of tea/coffee on cold winter days.

Besides being simple recipe, this is full of nutrition. Remember that cabbage diet craze.....well, this is one more way to sneak in that super food in your kid's plate.....and adults too who don't like it.

Ingredients
shredded cabbage
shredded/chopped green onions
green chillies as per taste
freshly ground black pepper powder
carrom seeds/ajwain
finely chopped cilantro
whole wheat flour
salt as per taste
oil to cook parathas

Take one big bowl and add all the ingredients except salt and oil. Mix all everything well with your hands and then add the salt as per taste. Now start kneading the dough by adding water little by little. Make the dough of medium consistency.

Divide the dough in equal portions. Roll each portions into circular parathas using flour for dusting as needed.

Cook these parathas on hot tava/griddle with oil.

Serve hot with ghee/butter on top.

Notes:-

Be careful when you add water into dough while kneading, because cabbage tends to leave water when mixed with salt. So add water little by little as needed.

Once the dough is ready,  divide the dough equal portions and start rolling immediately....otherwise dough will be too loose to manage.

Don't add any other spices like turmeric, red chili powder etc. Just give it a try with these ingredients only. Believe me with this recipe, the little goes long way!

Enjoy!

Thepla from leftovers

Thepla....just this one word is enough for me to crave for this yummy food. Any gujju family's trip is incomplete without those theplas and pickles. There are so many varieties and ways to make it. There are quite few things which go very well with them like pickles,curd,curry, chutney, tea, coffee, ketchup etc.

This recipe of thepla, it is totally full proof recipe because it is made from leftover khichadi/ plain rice. I don't recommend using leftover pulav because all the vegetables in the pulav. Those vegetables make rolling the thepla harder.

Ingredients

leftover khichadi

whole wheat flour

ginger chili paste

chopped cilantro

lemon juice

sugar(optional)

salt as per taste

oil for cooking

Spices

carom seeds

sesame seeds

turmeric powder

coriander cumin powder

red chili powder

Take the khichadi in one big bowl to knead the dough. Mash the khichadi with your hand as much as possible. Discard any whole spices or peanuts from the khichadi. Now add the flour slowly and start combining the dough. Make sure to add just enough dough, so all the khichadi gets comibined. Now add all the spices,cilantro,salt and sugar. Make the dough with very little or just without water. Don't knead this dough too much otherwise with all the rice in it, it will become too sticky to handle.

Divide into equal portions and roll into thin circles. Heat one flat griddle or tava and cook all the thepala using oil as required.

We enjoyed our thepala with hot tea and enjoyed!

Notes:-

I have not mentioned specific measurements for this recipe because it all depends on the quantity of leftover khichdi/rice, type whole wheat flour and consistancy of khichadi/rice

If you make this thepala with leftover khichadi, then keep in mind that there are already some spices and salt in the khichadi.

If you make this thepala with plain rice then add spices for flour and rice accordingly.

This thepla doesn't require too much oil to be safe because of rice.

I like to have lots of cilantro in these thepalas, they really add nice flavor to this dish.

Prune Walnut Bread

Whenever I have 4-5 days break between my exams, I think that I have still plenty of time to cover the whole course for couple of days. Then on the third or fourth day, I realize then it's too late now. Once I feel the pressure, only then I utilize my time efficiently for last couple of days.

Now you will think what all these have to do with Prune bread??!! Well, same thing happens with me regarding event submission on blogosphere. I saw the BBD (aka Bread Baking Day) event hosted by Mansi and decided to bake something. I got time at last to bake this bread before couple of days and post the recipe today only!!

Coming to the recipe, I saw several prune bread recipes online and did some modifications as per my taste. Prune has a really good amount of vitamin A, dietary fiber and potassium. Go here and get some more information about prunes. 

Ingredients

1 cup roughly chopped pitted prunes

2/3 cup chopped walnuts

3/4 cup prune juice

1/4 cup water

2 tablespoon butter

1/3 cup powdered sugar

1/3 cup apple sauce

3/4 cup all purpose flour

3/4 cup whole wheat pastry flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon vanilla extract

Preheat the oven to 325 degree F

Take one saucepan with water and put on the stove with medium heat. When water starts boiling, add prune juice. Bring to a boil and then remove from heat. Then add prune and butter. Stir couple of times and let it cool till luke warm.

Take one bowl and combine apple sauce with sugar in it. beat till light fluffy mixture forms. Then add both flours, baking soda, baking powder and vanilla extract. Add prune mixture and walnuts. Stirring just until dry ingredients are moistened. Transfer the mixture into 9x5 inch loaf pan and level the mixture with spatula.

Bake for around 50 minutes or until wooden pick inserted in the centre comes out clean.

Let it cool in the loaf pan for 10 minutes and then remove.

Notes:-

I used half WW pastry flour and APF. You can use only APF also.

Similarly instead of apple sauce, you can use 1 egg also.

I hope Mansi would like this quick prune walnut bread. Sending this off to her for BBD event.

Spring onion tofu paratha

Being vegetarian, Tofu is my first choice for Chinese dishes. I am also attracted to tofu bcs of it nutritious value. I always want to use tofu, in some Indian way. Then I got this paratha recipe from one of my friend. But as always I did some variation, I add spring onion to add some crunch in parathas. I use soft silken tofu, so it can be mixed easily and makes paratha soft.

Ingredients

Whole wheat flour

3-4 tbsp coarse suji (cream of wheat)

200 gm tofu(soft, silken)

7-8 spring onion (finely chopped)

1 small onion (finely chopped)

1 tbsp ginger chili paste

1 to 2 tbsp til (sesame seeds)

oil for cooking

salt as per taste

spices

red chili powder

coriander powder

turmeric powder

Take one big bowl and put some whole wheat flour and suji. Add all the spices,spring onion,onion, ginger chili salt in the flour. Add all the spices, as per your taste. As such tofu has no taste.Finally add the tofu in the flour. Start kneading the dough, If you feel dough is too soft, add some more wheat flour. Add the salt as per taste. Knead the dough without water or with very little water.

Divide the dough in 10-12 equal portion. Roll out one portion on flat surface into approx 100 mm circle. Use wheat flour for dusting. Cook both the side with little oil till golden brown.

Serve hot with tomato chutney, dahi or raita.

Palak Paratha

Hello friends, this is my first post on this blog...so bit nervous and a lot of exicitement!!! I will try to share my recipes and in return expect your feedbacks.

Being a vegetarian, I always try to add as many vegetables in my food as possible. Paratha(Flat bread) is important part of indian cuisine. Aloo paratha are my favourites. Though Palak paratha is my recent favourite and also try to add nutritious spinach in my dish. Especially I love green color of this paratha. Parathas can be enjoyed with pickles,curry,raita,chutney,sauces!!!

Ingredients

4 cup whole wheat flour

1 tspturmeric powder

1 tsp red chilly powder

1 tsp corriander powder

garama masala(optional)

2 tsp sessme (til)

1 tsp sugar(optional)

1-2 small boiled potatoes

some oil for cooking

To be ground into paste

2 cup roughly chopped spinach

1 small onion

3-4 green chilly

1 small piece of ginger

2-3 cloves of garlic

First of all grind a smooth paste of spinach,onion,green chilly,ginger and garlic in mixer grinder.(without any water)

Now take a one big bowl to knead the dough. add all spices and sugar in the whole wheat flour. Mashed the boiled pototo and add in to the flour. Mix the potato in flour nicely with your hand. Add 4-5 tbsp of oil in the flour. Add the salt according to taste.

Add the grinded paste of spinach in the flour and mix all of it well. Knead smooth dough without water or with a very little water.dough should not be too firm or too loose. ( If you feel, the grounded paste is more then add some flour.)

Now divide the dough into small portions. Using a rolling pin roll each portion on a flat surface into a round shape paratha. If the dough is sticky, sprinkle the whole wheat flour on flat surface.Take a pan or griddle and cook both the side of parathas with little oil.

Serve it hot with curd,pickle, raita, or chutney. It is wholesome meal for dinner and then you can enjoy leftover as breakfast in morning also!!