Our Saturday began with
watching movies in the afternoon; first one in the lot was 'The Deadman'
starring Johnny Depp. I am a huge Johnny Depp fan trying to catch all of his
movies but that the act of choosing 'Deadman' was a terrible mistake I realized
half an hour through the movie when my hubby started snoring away, the slow
theme of the movie having lulled him to sleep. Struggling to keep eyes open
over an hour, I too finally gave into the soporific effect and fell asleep. So
people suffering from insomnia instead of sedatives may try watching 'The
Deadman' because it is sleep-inducing, the title appropriately befitting the
movie for it really makes people dead, dead in sleep...lol
For night there were two movies in the
checklist, one was 'Chinatown' starring Jack Nicholson and 'Charade' starring
Audrey Hepburn and Cary Grant. Both were breathtaking to watch. Fraught with
gripping suspense and quandaries to solve, both the movies kept us on edge till
the final climax. It was 2 hours past into midnight when we finally hit the
sack.
While we entertained
ourselves watching movies back to back, our menu for the night consisted of
something special - Cauliflower Paratha. Little different in making from the
conventional parathas, where the parathas are rolled out with the stuffing
inside, this paratha is first rolled out before being filled with the stuffing
and each morsel of this crunchy paratha is pure pleasure, reminding you of the
taste of Alu - Phulkopir Singara.
Ingredients :( for 4 parathas) Cooking time:
30-40 minutes
For filling:
ü 200 gm grated cauliflower
ü 1 tsp kashmiri red mirch
ü 2 tbsp peanuts
ü 1 tsp sugar
ü Salt to taste
ü 1/2 tsp ajwain or carom seeds
ü 3 tbsp cashewnuts and poppy seeds paste
ü 5-6 green chillies (chopped)
ü 1 tsp garam masala powder
ü 30 gm coriander leaves (chopped)
ü White oil or ghee for frying
For Dough:
ü 1 cup all-purpose flour
ü 1 cup atta or wheat flour
ü A pinch of salt
ü A pinch of sugar
ü 1 tsp oil
ü Required amount of water
Method:
1) For the filling, heat
oil in a wok. When oil turns hot, add ajwain and wait till it sputters. Add
grated cauliflower and peanuts. Shallow
fry.
2) Add green chillies,
sugar, salt, kashmiri red mirch, 3 tbsp cashew nuts and poppy seeds paste and
garam masala powder. Add 1/4 cup of water. Mix in.
3) Cook on medium heat,
stirring occasionally, for 10 minutes till the filling completely dries up.
4) Finally add coriander
leaves into the mixture and fold in. Filling is ready.
5) For the dough, mix in
all the ingredients and knead supple dough. Divide the dough into lemon size
balls and roll each out into paratha like shape of 5 inches in diameter.
6) Put tablespoon of
filling on one side of the paratha. Pull the corner from the other side and
fold it over. Pinch the edges.
7) Fry them in ghee or
white oil or in a combination of both. Serve hot with coriander or mint
chutney.
|
No comments:
Post a Comment