Lesson 1: Gobi ka paratha!! (cauliflower paratha)
the traditional food turned out to be pretty simple to make... :D google bhagwan and a little bit of watching mom cooking in the kitchen!!
call it beginners luck or call it in born cooking skills ;) the parathas turned out palatable and good looking too....
Ingredients:
Gobi (cauliflower)
dhaniya (coriander leaves)
adrakh (ginger)
mirchi (chillies)
namakh (salt)
garam masala (garam masala - indian spice)
dhania powder (coriander powder)
ata (flour)
butter
tawa (pan)
khali pet (empty stomach)
some roomies to experiment on... :D
How to make:
Step 1: make sure you have all the ingredients!! :)
Step 2: shopping, assuming that you dont have the ingredients... fun for some.. not so much for some others... :)
pick up a good looking whole cauliflower.
pick up the ingredients as per the list... be generous to pick up more than u think you would need. all these ingredients can be recycled into other dishes!! :D
Step 3: enter the kitchen...
chopping time..
remove the greens of the cauliflower, cut in to large pieces with the stem of the cauliflower to hold.
Chop the daniya, adrak, mirchi and keep it aside.
keep the knife down.. its done... personally i find it easier to chop on a glass top chopping board.
grate the cauliflower smoothly, the finer the better, will help roll the parathas easily. :) tricks to make the process easier... and of course get better results and praises at the end...
Step 4: Mixing
put all the chopped stuff together and mix it. for me it works to use a flat bowl. adding the spice becomes easier. :)
spread the mixture in the flat bowl, as much as you can spread it.
sprinkle the salt, garam masala and daniya powder evenly on the entire spread. generally would suffice.
mix all of it up and then taste it. :) if the garam masala feels stronger, add a pinch of salt (Exactly a pinch) to mello that taste.
Step 5: Atta
mixing the flour is an interesting and a complete workout for the hands and fingers. the key is to make sure you keep the water flow as steady and slow as possible. i dont know of a ratio of atta to water, just go by the amount of water that makes it easy to mix.
for the parathas, the softer the atta mix, the easier it is roll it and make the paratha.
Step 6: waiting!! ;)
let the mix and the atta sit for 10 mins.. give yourself the rest to work on the next stage. :)
its a good thing also to check how much time your stove would take to heat up. i have an electric stove hence it takes a while for the tava to get hot. so i use these 10 mins to heat the tava.
Step 7: rolling the parathas...
there are 2 steps of rolling that will need to be done for the paratha...
Step 1: take a ball of atta, roll the paratha into a thickness that should be supporting the cauliflower mix.
Step 2:add a generous portion of the mix in the centre of the roti. covering 3/4th the space with the mix, a thin layer and close the mix up with the sides of the roti.
i only roll the folded side of the roti to smoothen and flatten the roti. roll the roti around so that u know when the bottom is stretched enough and starts sticking to the base.
once the roll seems thin enough
the tava will be hot now. put a little bit of butter on it and spread the same around.
put the roti on the tava, spread some butter on the top and grill it to make it crisp.
Step 8: eat it!! :D and get praises!! :D
a few basic things to remember:
1. salt to taste is a very hard concept.. only moms can get that. i have never got my way around that...
2. garam masala adds a lot of taste to anything :D (saving grace)
3. taste whatever you are making at all times.. gives you the confidence and the tasalli that things are going well
4. last but not the least... keep the masala and taste makers to 1 component of the whole food process... this makes the screwing up part only to 1 portion of the total meal!! :D
5. watch your mom cooking over the years will give u the confidence and the knowledge of what anything needs to look like or the process of making it. :)
6. the ingredients are indian and this is an indian dish, for translation of the ingredients and the names in english, pls try google translator or a few written in the list of ingredients.
7. i am always accessable to give tips and translations to fellow cookers!! :D
the traditional food turned out to be pretty simple to make... :D google bhagwan and a little bit of watching mom cooking in the kitchen!!
call it beginners luck or call it in born cooking skills ;) the parathas turned out palatable and good looking too....
Ingredients:
Gobi (cauliflower)
dhaniya (coriander leaves)
adrakh (ginger)
mirchi (chillies)
namakh (salt)
garam masala (garam masala - indian spice)
dhania powder (coriander powder)
ata (flour)
butter
tawa (pan)
khali pet (empty stomach)
some roomies to experiment on... :D
How to make:
Step 1: make sure you have all the ingredients!! :)
Step 2: shopping, assuming that you dont have the ingredients... fun for some.. not so much for some others... :)
pick up a good looking whole cauliflower.
pick up the ingredients as per the list... be generous to pick up more than u think you would need. all these ingredients can be recycled into other dishes!! :D
Step 3: enter the kitchen...
chopping time..
remove the greens of the cauliflower, cut in to large pieces with the stem of the cauliflower to hold.
Chop the daniya, adrak, mirchi and keep it aside.
keep the knife down.. its done... personally i find it easier to chop on a glass top chopping board.
grate the cauliflower smoothly, the finer the better, will help roll the parathas easily. :) tricks to make the process easier... and of course get better results and praises at the end...
Step 4: Mixing
put all the chopped stuff together and mix it. for me it works to use a flat bowl. adding the spice becomes easier. :)
spread the mixture in the flat bowl, as much as you can spread it.
sprinkle the salt, garam masala and daniya powder evenly on the entire spread. generally would suffice.
mix all of it up and then taste it. :) if the garam masala feels stronger, add a pinch of salt (Exactly a pinch) to mello that taste.
Step 5: Atta
mixing the flour is an interesting and a complete workout for the hands and fingers. the key is to make sure you keep the water flow as steady and slow as possible. i dont know of a ratio of atta to water, just go by the amount of water that makes it easy to mix.
for the parathas, the softer the atta mix, the easier it is roll it and make the paratha.
Step 6: waiting!! ;)
let the mix and the atta sit for 10 mins.. give yourself the rest to work on the next stage. :)
its a good thing also to check how much time your stove would take to heat up. i have an electric stove hence it takes a while for the tava to get hot. so i use these 10 mins to heat the tava.
Step 7: rolling the parathas...
there are 2 steps of rolling that will need to be done for the paratha...
Step 1: take a ball of atta, roll the paratha into a thickness that should be supporting the cauliflower mix.
Step 2:add a generous portion of the mix in the centre of the roti. covering 3/4th the space with the mix, a thin layer and close the mix up with the sides of the roti.
i only roll the folded side of the roti to smoothen and flatten the roti. roll the roti around so that u know when the bottom is stretched enough and starts sticking to the base.
once the roll seems thin enough
the tava will be hot now. put a little bit of butter on it and spread the same around.
put the roti on the tava, spread some butter on the top and grill it to make it crisp.
Step 8: eat it!! :D and get praises!! :D
a few basic things to remember:
1. salt to taste is a very hard concept.. only moms can get that. i have never got my way around that...
2. garam masala adds a lot of taste to anything :D (saving grace)
3. taste whatever you are making at all times.. gives you the confidence and the tasalli that things are going well
4. last but not the least... keep the masala and taste makers to 1 component of the whole food process... this makes the screwing up part only to 1 portion of the total meal!! :D
5. watch your mom cooking over the years will give u the confidence and the knowledge of what anything needs to look like or the process of making it. :)
6. the ingredients are indian and this is an indian dish, for translation of the ingredients and the names in english, pls try google translator or a few written in the list of ingredients.
7. i am always accessable to give tips and translations to fellow cookers!! :D
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