My aayi loves stuffed parathas. Everytime we visit India, we go to this small paratha place near my brother’s home in Bangalore. It is aayi’s favorite place. Last few days, I have been missing her so much. So I decided to make these and pretend as if she was right here. It made me feel good.
Ingredients: 2 cups grated cabbage 2 tbl spn chopped coriander leaves 1/2 tea spn garam masala 1/2 tea spn chilli powder A pinch turmeric Salt 2 cups wheat flour Oil
Method: Make a dough from wheat flour by adding salt and water. Add 1 tea spn oil to the dough and knead very well. Keep it closed for about 30mins. Heat oil and add grated cabbage. Fry for few minutes. Then add garam masala, chilli powder, turmeric powder, salt. Mix well. Cook it down till all the mixture becomes very dry. Add coriander leaves and mix well. Take off the heat and let it cool. When you are making parathas, make sure the stuffing is as dry as possible. Squeeze the cabbage once it cooks down a bit to remove any extra moisture. If is better to squeeze out the moisture before adding any spices. Take a ball from the dough. Stuff the cabbage mixture. Roll into paratha. Roast the paratha from both sides. Apply ghee/butter if you like. Serve hot with pickle or yogurt.
Serves : 2-3 Preparation time : 30mins
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In winter, we usually get fresh gooseberries. The local ones we get are quite small, but I usually buy the big-ping pong ball sized ones from Bangalore.
Gooseberries are full of vitamin C, minerals and fiber. They increase the resistance power of the body. They are extensively used in Ayurvedic medicines. Earlier, I was preparing gooseberry pickle (Avale Hindi) whenever I got them. The other day I got the recipe of this gooseberry tambli in a Kannada weekly.I prepared the same and we liked it.
Also check out dried gooseberry tambli(kadi) .
Ingredients: 2-3 gooseberries (big sized) 1 cup fresh/frozen coconut 2-3 green chillies Ghee 2 tea spn cumin seeds Salt 1 cup buttermilk
Method: Fry 1 tea spn cumin seeds and green chillies in ghee. Add coconut and gooseberry pieces (after removing seeds ) and grind them to a smooth paste. Add salt and dilute with required quantity of buttermilk. Heat little ghee and add cumin seeds. Pour this seasoning over the tambli. This is a cold recipe, so tambli is not cooked. Serve with rice.
Serves : 2-3 Preparation time : 20mins
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