Cauliflower Stuffed Flat Bread /Gobi Paratha




Winter has arrived..Yiiippppeeee.. I love winter and I love the fresh vegetables it brings with it. Big Cauliflowers have arrived  in the super store. The season for stuffed Parathas and the season of Gajar ka Halwa has come. Loads of fresh crunchy vegetables to make Pulao. Not to forget the hot hot sizzlers I can have in a cool cool Winter Night..The season to take out the Angethi and light some charcoal in it to roast some Kebabs ..What more can a foodie ask for...!!!




What You Need for the stuffing:

1 Cauliflower shredded in a food processor or grated
1/2 tsp turmeric powder
salt to taste
2 tbsp green coriander leaves chopped
2  green chili chopped
1 tso oil
1 tsp garlic paste
1 tsp garam masala

Steps To Prepare the stuffing:

Heat oil in a pan.
Add green chilies and turmeric powder once oil is hot.
Next add garlic paste and cook till raw smell goes away. Add grated cauliflower .
Finally add garam masala and salt to taste.
Cook on low flame till cauliflower is cooked and dry.
Switch off flame and allow it to cool down completely before we stuff them.



For the dough:

3 cups of wheat flour
1 tsp oil
1/2 tsp salt
1 tsp ajwain
1 tsp red chili powder
Add water little by little to knead a soft dough.
Cover and let it rest for 15 minutes before we start rolling them.

Pinch a big lemon size dough.
Prepare a scoop with thick bottom and thin sides.
Stuff it with 1 tbsp of stuffing prepared above.
Close and seal it. Now gently flatten it and dust it with dry wheat flour.
ROll out gently into a flat bread.
Heat a tawa and cook each sides with ghee/butter/oil
Serve with curd and pickle.








Thalipeeth - Multigrain Savoury Pancake from Maharashtra



Thalipeeth is the state breakfast of Maharashtra. It is a flat non-sweet pancake very similar to Paratha. However, it is not rolled out like a rolling pin but instead flattened with the greased palms of your hands and sometimes with tips of the fingers. Holes are made where oil in dripped to make cooking even and faster. Well I call it the State Breakfast because I have not known thalipeeth being made in any other part of India. It is extremely healthy and very very healthy because it has many grains roasted, ground and mixed together in right proportion. You can also make a flour of your choice depending on what you like and what you don’t like.



My Thalipeeth Flour mix:

1 cup Wheat Flour

1 cup Bajra Flour

1 cup Jowar Flour

1 cup Rice Flour

1 cup Chickpea Flour

1 cup Ragi Flour

Mix and keep it together in an air tight container



Take 2 cups of the flour mix, add salt to taste , 1 big onion finely chopped, some finely chopped green chilies, finely chopped coriander leaves, red chili powder, turmeric powder, sesame seeds (optional) , 1 tbsp oil and knead a soft dough by adding water little by little.

Pinch out big lemon size balls . take a silver foil or plastic sheet and grease it with oil.

Put the dough ball in the center and tap press with the palm or tip of your hands to flatten it.

Finally heat a pan and turn the foil/sheet upside down on the pan.

Gently remove the sheet and make small holes on the thalipeeth

Pour few drops of oil on the sides and in the holes you have made with finger.

Cook both sides till done.


Beetroot Multigrain Calzones


Replace your evening fried Samosa with some healthy Calzone. Calzones are stuffed ,folded and baked Pizza. We shall try to convert the base to something more healthy by adding flax seeds and oats to it. We will replace sugar with honey and make it egg less by substituting warm water and milk.
Make it spicy by adding red chili flakes and herbs.

Our stuffing is made up of beetroot. Increase/Decrease the quantity of choice as per your choice.
Well, you can make any stuffing of your choice and even add meat to it.

What You Need for the outer crust:

1/2 cup all purpose flour
1 cup wheat flour
1/3rd cup oats
2 tbsp yeast soaked in 1/2 cup luke warm water and 1/2 tsp sugar
2 tsp honey
1 tsp flax seeds
1/2 tsp chili flakes
1 tsp oregano
1/2 cup milk
pinch of salt
Extra water for kneading a dough

Mix Everything together and knead a soft dough.
Cover and let it rest for 2 to 4 hours.

For the stuffing:

1 tbsp oil
1 green chili chopped
1 big beetroot grated
1/2 cup corn
1/2 cup green peas
salt to taste
1 tsp red chili powder
1/2 cup paneer pieces chopped
2 tsp red ketchup
grated cheese - amount depends on you

Heat oil in a pan.
Add beetroot, green chili, corn, green chilies, salt and red chili powder and ketchup.
Add corn, green peas and mix .
Cover and cook till beetroot is soft and cooked.
Allow it to cool down completely.
Finally add chopped paneer and grated cheese



Steps To Make the Calzone:

Pinch a big lemon size ball from the dough.
Next, roll out till its half centimeter thick.
Now place the stuffing at the center.
Fold in and seal the curve with a fork.
Bake in a pre-heated oven for 18-20 minutes at 220 degree centigrade.
Our Soft Calzone is ready to enjoy.







Murg Shalgam ka Salan | Chicken n Turnip Curry


 Turnip or Shalgam is a root vegetable which is very high in Vitamin C and is available mostly in Winter Season. In India, it is consumed a lot in the northern parts of India. When I cook the vegetable as it is, nobody eats it. Hence, I always combine it with chicken. It gives chicken a very good taste and turnip or shalgam becomes more bearable.



Well I didn’t discover this dish. Years ago, one day when I returned from office, I found a big lunch box filled with turnip/chicken right infron of my door. I opened the door and took the box inside thinking either my neighbour or our landlord might have left it for me which was a general habit of them. I was elated that I didn’t have to cook dinner . I just rolled out some Rotis and as we were set to eat dinner, our landlord barged to check if we have seen her dinner box. I felt embarrassed to have assumed it was for us. I have always been careful since then.. Fortunately/Unfortunately I learnt a great tasting recipe that day.


What You Need:


3 turnips, peeled and cubes
200 grams chicken
2 green chilies chopped
2 small tomatoes chopped
1 big onion chopped
½ inch ginger and 6-7 garlic pods crushed
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1 tsp garam masala
2 tbsp oil
Salt to taste
1 tbsp coriander leaves chopped
1 tsp cumin seeds



Steps To Make:

Heat oil in pan. Add cumin seeds, green chilies ,crushed ginger , garlic and chopped onions.
Once, onion turns brown, add tomatoes and all powdered spices. Cook for 5 minutes.
Add turnip and cook for 5 more minutes. Add the chicken pieces, salt , 1 cup water and cook on low for 10 minutes.
Turnip with chicken will be ready to eat with soft rotis.
Garnish with coriander leaves

Gavar, Guwa or Guvar Phali ki Sabji / Clustered Beans Fry




Being a food blogger, I often fall into a dilemma if and whether I should post such simple recipes which hardly takes any time or skill. But then I come across many people who find it difficult to use all the vegetable available in Vegetable Store. Some vegetables don't even get picked up because they might not know how to cook the vegetable.



Gawar Phali is one such vegetable which many people find it difficult to cook. Well we should not think much while cooking these type of vegetables, Simple fry with basic spices should do the trick. Moreover, it every vegetable has a taste of its own and one has to develop a taste of it.




What You Need:

3 cups of gawar phali
1 big potatoes cut into small pieces
1 tsp cumin seeds
1 pod garlic
½ tspn turmeric powder
1 tsp red chili powder
1 green chili chopped
1 onion chopped
Salt to taste
2 tbsp oil


Method to cook:
Boil gawar phali and potato in hot boiling water for 7 to 8  minutes.
Heat oil in a pan. Add cumin seeds, green chilies and crushed garlic
Add par boiled clustered beans and potato fry.
Add salt.,turmeric powder and red chili powder.
Cover the lid and cook for 10 minutes.
Serve with Roti and Daal.





Palak Moong Daal | Spinach Lentil Curry | Muga Saga



Popeye , the Sailor Man was my favorite cartoon character and I would eagerly await him to come on Sunday Evening.  He loved his spinach and became instantly powerful after consuming his can of spinach and saved his skinny girlfriend and sometimes himself from any situation he was in. Why don’t we have such cartoon characters invented today. My mom never struggled to make me eat spinach because I was already impressed and inspired by Popeye.

And Mung Dal is also one of the healthiest lentils available. It has weight reducing properties. So what will happen when you combine spinach and mung dal together, well it will be one of the healthiest dishes available. Spinach is rich in iron and is good for hair, skin, eyes etc.


What You Need:

1 cup Moong Dal
1 big bunch of fresh spinach leaves finely chopped
1 tbsp oil

To be ground to paste by adding little water
3 tbsp coconut
3 dry red chili
1 tbsp cumin seeds
1/2 tsp coriander seeds

1 tsp turmeric powder
1 tsp hing
Salt to taste

Steps To Make:

Dry roast lentils for 4 to 5 minutes and pressure cook till soft.
Next add oil in a kadai or wok.
Add hing to it. Add chopped spinach leaves ad cook till it turns soft.
Add cooked lentils, turmeric powder, ground coconut paste and salt to taste.
Cook for 4 to 5 minutes on medium flame.
And its ready to be served.

..

Book Review : God is a Gamer by Ravi Subramaniam





Honestly, I had not read any of Ravi Subramaniam’s earlier Work, though I am the one who always prefers reading thriller over romance or philosophy.  Since, I do not like to read too much misery, I was apprehensive when Blogadda asked me to review this book. I didn't know what to except as the name on cover reminded me of one of the most famous monologue by Rajesh Khanna in the movie Anand “Yeh Duniya Ek Rang Manch Hai Aur Hum Sab Ek Kathputhli Jiski Dor Upar Wale ki Hathon Me Bandhi Hai”.

However, the Author is a revelation to me. While, one is trying all means to climb the Corporate Ladder, other one is trying hard to outsmart the rest , few playing the blame game because something didn't work out, while somewhere someone is helpless succumbing to circumstances, the disappointments, the tension, the stress, the competition, the feeling of joy when you succeed, the pressure of delivery, you get a feel of everything. Clearly, Ravi's vast experience in Banking Industry reflects through his work.

Few credit cards from a Multinational Bank have been forged. Drug Dealers who run an online website unknowingly get involved in it. The CEO of the Bank commits suicide or has been murdered ?? As the plot moves swiftly  between Mumbai, Washington , Goa , Delhi, Singapore, groups like FBI and CBI get together to investigate. The daughter of the CEO points to Finance Minister of India as the Murderer. The Chief Staff of the President of USA gets assassinated . Is it a co-incidence or its all planned. Who is the Pink Elephant here..

Love is brewing between the daughter of the murdered CEO and the son of a big IT Giant who once worked for the same robbed Bank and is now the head of the BPO that runs the Operation for the Bank which is going through surveillance because of the Scam. He is also launching a new Game though his Ventured Gaming Company. But it’s not going good. The sales are dropping, His Company is losing spot. Will he be able to gain his lost reputation and come out clean. What has the drug mafia to do with his Gaming Company and BPO Operations.

The story moves fast, people are thinking quick and actions are being taken without any delay. Its hard to keep yourself from turning the page. But by the time I completed this book, I was exhausted. 

Justice was done at the end. Sometimes, Gods way of taking revenge is different but did God actually take a revenge and played a nice game. Sometimes it’s good to be bad and sometimes bad to be good. Sometimes people decide to become God and take revenge instead.

Though, I feel the detailed explanation at the end of the story was not needed, I would love to see the book turned to a television sitcom.

This review is a part of the biggest Book Review Program for Indian Bloggers. Participate now to get free books!

A guest post from Yummy Indian Kitchen



I am a passionate food blogger of yummyindiankitchen  from India,Hyderabad with an interest in cooking and sharing my recipes to the world. My friends and families started praising me for doing good work and many started calling and telling me that they are looking forward to reading more of my recipes.As I belong to Hyderabad all I wanted to focus was on Hyderabadi cuisine as this cuisine is loved by most of them along with different vegetarian and non vegetarian food.Hence my blog mainly focusses on Hyderabadi recipes and chicken curries and non veg recipes.

I was very excited when Soma agreed to accept my guest post.The recipe which I am posting on Soma's blog is fruit custard.For more recipes you can check out indianchickencurries from my blog.

Ingredients:
1 litre milk
1  cup sugar
1/2 cup milkmaid
Any seasonal fruits(bananas,apples,pomegranate seeds,mango slices)
2 tsp very finely sliced almonds
1/4 tsp elaichi powder
100 gms custard powder
Instructions:
Firstly, take a heavy bottom pan and boil the milk and keep stirring so that the milk doesn't stick to the bottom.
Stir until the quantity of the milk is reduced.
To is add sugar and stir until sugar is dissolved well.
Add milkmaid which is optional but would enhance the taste of the sweet.
Switch off the flame and add the custard powder paste to the milk.
If you add custard powder with flame on then there are chances of lumps forming in the dish.
Stir well after adding custard and boil it for 2-3 minutes.
Remove the dessert from the heat and allow it to chill for a long time.It tastes well when chilled.
In the meanwhile finely chop all the seasonal fruits and keep aside.
Serve the dessert in sweet bowls and add all the chopped fruits and almond flakes to the dish.



Ingredients:
1 litre milk
1  cup sugar
1/2 cup milkmaid
Any seasonal fruits(bananas,apples,pomegranate seeds,mango slices)
2 tsp very finely sliced almonds
1/4 tsp elaichi powder
100 gms custard powder
Instructions:
Firstly, take a heavy bottom pan and boil the milk and keep stirring so that the milk doesn't stick to the bottom.
Stir until the quantity of the milk is reduced.
To is add sugar and stir until sugar is dissolved well.
Add milkmaid which is optional but would enhance the taste of the sweet.
Switch off the flame and add the custard powder paste to the milk.
If you add custard powder with flame on then there are chances of lumps forming in the dish.
Stir well after adding custard and boil it for 2-3 minutes.
Remove the dessert from the heat and allow it to chill for a long time.It tastes well when chilled.
In the meanwhile finely chop all the seasonal fruits and keep aside.
Serve the dessert in sweet bowls and add all the chopped fruits and almond flakes to the dish.


Pressure Cooker Mutton Curry Cooked in Mustard Oil





I know I know Olive Oil is the healthiest oil available and many people these days have switched to Olive Oil or Rice Bran Oil and so on. But to speak nothing but the truth, there is no comparison of the taste of  Non Vegetarian food cooked in Mustard Oil. Frankly, I have still not got used to Olive oil and usually mix olive and sunflower oil while cooking. That’s how I try to create a balance in everyday cooking. However, when it comes to cooking mutton, hands down, it has to be Grand Ma style. Now my Grand Ma must not have cooked Mutton in Pressure Cooker. But it considerably reduces cooking time and helps getting a perfectly cooked smooth and fine gravy.



Another point to confess is that I never cook mutton at home. It would be my better half who wear's his Chef’s Hat while cooking mutton and I play the role of Sous-Chef and do the rest like cutting salad, cooking rice, cleaning mutton, peeling garlic and chopping coriander leaves etc. Well, this gave me a chance to finally take the pictures while mutton is being cooked.



What You Need to Make this Awesome Curry :

1 kilo mutton cleaned and extra fat removed

4 medium size onion

2 whole garlic pods

1 inch ginger

3 to 4 green chili

1 tsp turmeric powder

1 tsp red chili powder

2 tsp garam masala powder

7 tomatoes pureed

Coriander leaves for garnishing

4 tbsp mustard oil

Salt to taste

1 tbsp sugar

1 cinnamon stick

3 to 4 bay leaf

2 star mace

Few green cardamom

1 black cardamom

Few whole black pepper








Steps To Make:

Ground Onion, ginger, garlic and green chilies



Ground tomato to a fine puree.
Heat Mustard Oil in a pressure cooker on high flame.
Once it reaches smoking point, reduce flame and add the whole spices.



Add onion paste and cook on low to medium flame till it turns brown.

Next add tomato puree and cook for 7 to 8 minutes till you don’t smell any raw smell of tomato.



Add red chili powder, turmeric powder and garam masala powder.


Mix well. The gravy should be well cooked at this point.



Now is the time to add mutton and mix till mutton is well coated with spices.


Add 2 cups of water , salt to taste (about 2 tsp salt should be sufficient).
Add potatoes with skin on if you like having potatoes with mutton.



Put the lid of pressure cooker on and cook on high for 20 minutes.



Switch off flame and allow pressure to drop . Check mutton. Mostly 20 minutes on pressure cooker is sufficient to cook mutton. If you are using baby goat, it might get cooked in 15 minutes. Some old goats take about 30 minutes to cook.



Garnish with coriander leaves, use lots of it and serve with steam rice . Squeeze some lime juice and enjoy with hot piping mutton straight from the cooker.