Gobi Paratha

Ingredients:

For Chapathi dough:

Wheat flour - 2 cups
Water - 3/4 cup, warm
Salt - to taste
Oil - 2 tsp

For Filling:

Cauliflower/Gobi - 1 medium
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Garam masala - 1/2 tsp
Cumin seeds - 1/2 tsp
Coriander leaves - 1 tbsp, finely chopped
Oil - 2 tsp
Salt - To taste


Method:

1. Cut the cauliflower in to florets and mince it. I used my vegetable chopper for it.
2. Heat oil in a non stick pan on medium heat. When oil is hot, add cumin seeds and when it splutters add ginger garlic paste and fry for few seconds.
3. Now add minces cauliflower and season it with salt, turmeric powder, red chilly powder and garam masala.
4. Mix well and cook till the cauliflower is soft and fried well. Sprinkle little water if required.
5.Add coriander leaves and mix well. Remove from fire and allow it to cool.
6. In the meantime, make the chapathi dough and allow it to rest for half an  hour.
7. Now divide the chapathi dough and filling into equal portions.
8. Roll the chapathi balls into small  discs. Place one portion of the filling on the center of the chapathi disk and pull the edges of the dough around the filling, completely enclosing it.
9. Flatten the stuffed ball with your hand and gently roll it without letting the stuffing to ooze out. Dust flour when ever required.
10. Transfer the rolled paratha to a heated skillet and cook till bubbles start appearing and the colour changes.
11. Flip the paratha till both the sides are cooked completely. Drizzle little oil/ghee on both sides.
12. Serve hot with raita/pickles.


Note:

- The stuffing should be cooled completely before making balls.

Palak Paneer

Ingredients:

Palak/Spinach -  1 , 16 oz packet
Paneer - 7oz or 200 g
Onion - 2 med, finely chopped
Tomato - 2 large , chopped
Turmeric powder - 1/4 tsp
Chilly Powder - 1 tsp
Garam Masala - 1 tsp
Cumin seeds - 1/2 tsp
Ginger-garlic paste -2 tsp
Oil - 4 tsp
Cream - 3 tsp
Whole Milk -1/4 cup
Salt to taste


Making Palak Puree

Method 1 :

1. Wash the spinach in running water.
2. Boil water in a pan with some salt and add spinach and boil for another 2 minutes
3. Blend cooked spinach to desired consistency.

 Method 2:(Microwave method)
   
     1. Cook Spinach with 1/2 cup water in microwave oven for 7-8 minutes stirring in between.
     2. Cool and blend cooked spinach to desired consistency.

Making Palak Curry


1. Heat a heavy bottom pan . Add 2 tsp oil and cumin seeds. When cumin seeds splutter, add onion and fry till it turns golden brown.
2. Now add ginger garlic paste and fry for another 2 minutes. Then add tomatoes and fry till tomatoes are mushy and cooked.
3. Now add turmeric powder, chilly powder, garam masala and salt  and fry for another 2 minutes.
4. Add Spinach puree and cook for 3- 5 minutes.
5. In the meantime, take another non stick pan , add 2 tsp of oil and fry the paneer cubes till it turns golden brown on all sides.
6. Remove the paneer cubes to a plate with paper towel. Then transfer it to a bowl of cold water. This will make the paneer soft.
7. Once the palak curry is cooked, add in the cream and milk and let it cook for another few minutes.
8. Gently squeeze the water from the paneer and put it in the palak curry.
9. Mix gently and serve hot with Roti, Naan or Rice!

Oatmeal Raisin Cookie

Ingredients:

All purpose flour - 1 cup
Oats - 1 1/2 cups
Raisin - 3/4 cup
Butter - 1/2 cup (melted)
Sugar - 1/2 cup
Brown sugar - 1/2 cup
Egg - 1 large
Vanilla essence - 1 tsp
Baking soda - 1/2 tsp
Baking powder - 1/2 tsp
Salt - 1/2 tsp


Method:

1. Preheat oven to 350 F.
2. In a large bowl , whisk together all purpose flour, baking soda, baking powder and salt . Set aside.
3. In another bowl, cream together butter, white sugar, and brown sugar until smooth. 
4. Beat in the eggs and vanilla until fluffy.
5. Stir in the flour mixture . Do not over mix as it results in a tough cookie.
6. Add oats and raisins and stir until incorporated.
7. Drop by teaspoonfuls onto ungreased cookie sheets.
8. Bake 10 - 12  minutes in the preheated oven, or until golden brown.
9. Cool slightly before removing from the sheet.