Baby Corn Veggie Masala

I already tried and posted Baby Corn Aloo sabji where we need to boil the corn and some grinding process too but this time I avoided both and tried baby corn with few more vegetables which is more easy to prepare. The people who likes vegetables and less spicy this Baby Corn Veggie Masala is very much suited for them, its mild and tasty.

Preparation time: 15mins

Cooking time: 20mins

Serves: 4

Ingredients: 

6 Baby corn sticks

1 Potato

1 capsicum

1 Tomato

½ cup boiled Milk

5 tsp Vegetable oil

1 tsp Garam masala

1 tsp red Chilly powder

1 tsp Fennel seeds

1 tsp Sesame Powder

Salt

Procedure:

1.     Chop Baby corn, tomato, capsicum and potato into ½ inch long.

2.     Keep a kadai to heat, add vegetable oil followed by fennel seeds and sauté.

3.     Later add chopped tomato, potato, capsicum and baby corn and fry for 5 mins.

4.     Then add boiled milk and cook till all the vegetables turns tender.

5.     Add salt, red chilly powder, sesame powder and garam masala and fry for 5mins then its ready.

6.     Serve hot Baby Corn Veggie Masala with chapathi, roti or poori.

Gobi Paratha

On a week end my husband taken me to a Punjabi restaurant their we had Gobi Paratha, actually it was the first time I tasted this, I liked it very much so I tried at home, my husband loved it even my kid too because that day she had more than half paratha. You also give a try to prepare sure you like.

Preparation time: 25mins

All together Cooking time: 30mins

Number of medium sized Parathas: 8

Ingredients:

For Gobi Stuffing:

3 cups finely shredded Cauliflower

½ cup finely chopped Coriander leaves

1 tsp Red chilli powder

1 tsp Garam Masala powder

¼ tsp Turmeric powder

2 tsp Vegetable Oil

Salt

For Dough:

3 cups whole wheat flour

3 tsp Vegetable Oil or Ghee

Salt

Water

Procedure:

For Gobi Stuffing:

1.     Keep a kadai to heat, add 2 tsp Vegetable Oil followed by finely shredded cauliflower.

2.     Stir continuously without burning cauliflower in low flame until it gives a good aroma of cooking.

3.     Later add salt, turmeric powder, red chilli powder and garam masala powder, mix well and let this cook for 5 mins add coriander leaves and mix well.

4.     Keep the kadai aside let the stuffing cool.

5.     Later make them to equal (lemon size) sized balls.

For Dough:

1.     Take a bowl, add whole wheat flour, salt and 3tsp of Vegetable oil or ghee, mix well add required amount of water, knead well and make soft dough wrap a polythene cover and keep aside for 15mins (Consistency should be same as chapathi’s).

2.     Divide the dough into equal parts (let it be as big tomato size) as balls.

For Gobi Paratha:

1.     Roll out one portion of the dough as possible as a circle shape (as poori size) using whole wheat flour for rolling.

2.     Keep one portion of the gobi stuffing in centre of the circle.

3.     Bring together all the sides in the centre and seal tightly.

4.     Roll again into a circle (Take care while rolling so that the stuffing not comes out, not to roll very thin) using whole wheat flour for dusting.

5.     Cook on a hot tava using oil or ghee, until both sides are golden brown.

6.     Repeat the same for remaining dough and stuffing to make more parathas.

7.     Serve hot hot tasty Gobi paratha with curds.