the journey continues…

There are many versions of gobi paratha available on the internet.I read everything and make my own version which will be simple to prepare.

Ingredients:
Gobi (grated ) – 2 cups
Jeera/Cumin seeds – 1/2 tbsp
Chilly powder – 1 tbsp
Corriander leaves – finely chopped (1/4 cup)
Salt ( to taste)

Wheat flour – 3 cups
Salt
Oil – 2 tsp
Warm water

Grate the gobi.Take a pan, add oil,jeera and grated gobi.Add chilly powder,salt and corriander leaves.Cook it for 3-5 minutes.

Make a dough using wheat flour similar to chapati dough.Make round balls it.Roll it flat.Put 1 tbsp of gobi mixture in the center as shown below.Close it from all the sides and roll it again as chapati.

Place it on a hot tava and cook both the sides by applying oil/ghee on both the sides.

I got this recipe from one of the Tattu Kadai’s in Coimbatore.Tattu Kadai are the road-side tea shops.These would be open only in the night and they serve delicious idly,dosa and parothas.So this kurma is a side dish for the parathas in these shops.

Ingredients:
Onions – 1 (cut in to small pieces)
Tomato – 1-2 (medium sized)
Green chillies – 2-3
ginger- garlic paste – 1 tsp
Salt

Cloves – 2
Cardamom – 1
Bay leaves – 1
Pepper corns – 2-3
Cinnamon – small piece

Pour little oil in kadai.Add the Cloves,cardamom,bay leaves,pepper corns and cinnamon.When they get a nice aromatic smell,add the green chillies,onions.Saute it till it turns golden brown.Add the ginger-garlic paste.Add the tomatoes and slightly mash it.Mix everything and make a gravy.No need to add water or coconut paste as tomato makes a paste itself.If you think masala is less,add garam masala powder.Goes well with chapati and paratha.

Ingredients :
Brinjols (small,prurple ones) – 5-6
Green chillies – 3
Tomato – 2 (medium size)
Oil
Mustard seeds – 1 tsp
Methi seeds – 1 tsp

For tempering:
Oil – 1 tsp
Mustard seeds – 1/2 tsp
Red chillies – 1
Hing – a pinch

Cut the brinjols in to small pieces.Heat oil in kadai,add mustard,methi seeds and green chillies.Fry it for few seconds and add the brinjols.When brinjols turn dark brown,add the tomatoes and fry till the tomatoes become soft.
Grind everything in a mixer and temper it.

Neeru Dose means watery dosa in kannada.The batter prepared is very watery and thin hence the name.Its a Mangalorean cuisine and mainly served for breakfast with coconut chutney.

Ingredients :
Rice – 2 cups (I used Idly rice)
Salt – to taste
Jeera – 2 spoons

Soak the rice in water for 1 hour.Grind it in to a smooth paste and make a very thin batter by adding sufficient water.Add salt and jeera.Heat the tava and sprinkle the batter as shown in the picture.You can’t put it as regular dosa batter as batter would be very watery.

Put little oil and cover with lid.Serve dosa with spicy chutney.