Cabbage Cilantro Paratha made with self raising flour. {Tava fried Hara Dhania and Band gobi kulcha.}

These cabbage-Cilantro parathas were made in the morning to pack for lunch. Morning short time frame always stimulate me to create good  vegetable based recipes. This time I choose to use self raising all purpose flour instead of regular wheat flour. They are generously packed with fresh cabbage and cilantro, mildly seasoned with ajwain /carom seeds, for extra soft texture sour cream and vinegar is used. Preparing dough, rolling, patting needs some extra care and efforts due to good quantity  of veggies and herb in the dough. Result is good taste, nice Kulcha style appeal, I can also call them as Cabbage-Cilantro griddle fried Kulchas.
Published on june 17,2014.

Ingredients :-

• 1 Cup -  heaping self raising all purpose flour
• 3/4 Cup - very finely thread like sliced cabbage -(1/2 - 1 inch long)
• 1/4 T.spoon - ajwain/Ova/Carom seeds
• 1 Cup - roughly chopped fresh cilantro,hard stem portion chopped finely.
• 2 Green chillies - finely chopped
• 1 Tb.spoon - heaping sour cream
• 1/2 T.spoon - vinegar
• 3 Tb.spoon - oil + more to drizzle over parathas.
• 2-3 Tb.spoon - water for kneading

How to prepare Cabbage Cilantro Paratha/Kulcha :

1. Take a small piece of cabbage, slice it into very thin thread like pieces not more than 1 inch long. Based on the size of cabbage piece you may get longer threads, just chop further into an inch size. This can be done either with knife or slicer. I have sliced it with the knife. Transfer to a medium size bowl.
2. Separate cilantro stem and leaves, roughly chop the leaves and finely slice hard stems into tiny pieces. Keep few tender stems 1 inch long for nice appeal over rolled paratha. Transfer chopped cilantro and stems into the bowl.
3. Add 1 cup heaping self raising flour, 1/4 tsp ajwain/Ova, 2 finely chopped green chillies, 1/2 tsp vinegar, 1 heaping tbsp sour cream to the bowl. Add only a pinch of salt because self raising flour contains good quantity of salt. Mix all well, merge into a ball, smear  1 tbsp oil around ball then start kneading again. Add 2-3 tbsp water and try to merge dough into smooth ball. If it is sticky, sprinkle some flour, knead again by coating dough ball with more oil.
4. Divide dough into 4-5 equal size  balls. Oil your palm and fingers, hold each ball between palms and roll to form smooth ball, lightly dust with flour, keep it aside.
5. Start rolling ball with light pressure, turn clock wise, if required very lightly dust with flour. Roll up to six inch diameter.
6.  place it over griddle. Start with medium low heat, after 30-40 seconds flip and fry for another 30-40 seconds. Fry by flipping 3-4 times. Pat edges and center with Chapati press or ball of paper towel  for even frying. Spray some oil over and around edges. Momentarily increase heat  to medium but don't let paratha get dark burnt spots. Maintain golden brown spots. It takes around 2.5 to 3 minutes to fry each paratha. Multiple actions will perfectly roast each paratha.  After frying stack them over paper towel lined plate, once they are cooled but still warm, cover with dome lid.
7. Serve with sour cream, yogurt, ranch dressing or pickle. Make it more interesting by garnishing paratha with chopped raw cabbage, sliced raw onion rings, fresh cilantro sprigs and sliced lemon wedge.

Onam Pookalam / Floral rangoli for Kerala Onam Festival. {Simple Pookalam with garden flowers, Leaves, wild Chinese Privet berries and Pampas grass}

Tomorrow is Onam,  Kerala's  prime festival  associated with the legendary noble King Mahabali. Beautiful floral carpets are laid on the floor at the entrance of the homes to welcome King Mahabali.  I love onam ritual of floral Rangoli. In this post  I am sharing two pookalam images, one from  year 2011 and another from 2012, both pookalams were  done with available garden and store brought flowers. Traditionally Pookkalams are round floral patterns but last  year I made square floral design. I have used some wild green berries (Chinese Privet, Ligustrum Sinense) and Pampas grass. These are very simple Onam pooklam patterns one can make with available flowers. I have mostly used whole flowers  instead of pinched petals. Enjoy few additional images of Chinese Privet berries  and Pampas Grass captured around home.

Wishing all my readers, followers and visitors a very Happy and Blessed Onam!!

Flowers and berries before setting Onam Pookalam.

Pampas Grass.

Chinese Privet berries captured today morning. 

In fall they turn black, scroll down to check more images 

taken during different  season and weather conditions.

Chinese Privet berries captured on 28th October 2012.

Image taken on 16th November -2012

Image taken on 12th January 2013, on a cold, misty Day.

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Ona-Pookkalam (09/29/2011)

Home made Purple Sweet Potato Chips and Plantain Chips {Black and White Wednesday # 95}

This week for Black and White Wednesday event I am submitting image of  home made Purple sweet potato chips and plantain chips.  I made these chips over labour Day long weekend for evening  tea time snack. I had two green raw Plantains and one  purple sweet potato, It took me around 45 minutes to prepare these deep fried chips. I simply peeled the skin of plantains and sweet potato, directly sliced it over oil Kadhai. My slicer blade makes extra thin slices. Per banana I got above 100 chips and total yield was little over two cups. Sweet potato, I got 1.5 cups chips. I seasoned  chips with  extra fine ground sea salt.

Deepali  from Lemon In Ginger  is hosting Black and White Wednesday Event #95. Susan, author of TheWell Seasoned Cook is a founder of this event. Now Cinzia of  Cindystarblog is a new admin for Susan's Black and White Wednesday Event. For all guidelines  and an index of  all future event hosting blogs please check Cinzia's  post here. Participants can join Flickr group created for B&W event. Next event (BWW #96, 11th Sept-2013) will be hosted by Haalo  of  Cook allmost anything.

Home made Purple Sweet Potato chips & Plantain Chips

Black and White Wednesday
 Event #95, 4th Sept-2013

Mix Vegetable Vegan Halwa with Bottle gourd, Carrots and Chioggia Beets. {Indian Vegan Dessert with vegetables.}

Indian sweet "Halwa"  can be prepared with different flours, Dals, Nuts, Fruits and vegetables. Today I am sharing  recipe of Halwa made with three vegetables. I had  one organic Chioggia beet, few locally grown tender carrots in the refrigerator, quantity was not sufficient to make three servings of Halwa so  I added one  Lauki / Dudhi  and made  this Three vegetable Halwa. I skipped adding milk , used  extra virgin coconut oil so it turned  vegan halwa. For rich taste and additional nutrition I added coarse ground  almond meal and Hemp hearts. After cooking bright natural color of vegetable was  lost but Halwa tasted  absolutely delicious.

 Halwa Ingredients : (3 servings of Halwa)

• 1 Dudhi / Bottlegourd / Lauki - grated, yield 2.5 cup tightly packed.
• 1 Chioggia Beetroot - grated -(yield 1 cup tightly packed) regular beets can be used.
• 8-10 young  carrots - grated - (yield 1 cup tightly packed) use any type of carrots.
• 5-6 Tb.spoon - extra virgin coconut oil (I used Carrington Farms from costco.)
• 5 Tb.spoon - Hemp hearts (raw shelled hemp seeds.)
• 1/4 Cup- coarse ground almond powder
• 4-5 Cardamom - finely ground seeds
• 3 Tb.spoon - Golden raisins
• 4 Tb.spoon - slivered almonds
• 3/4 cup sugar - extra 3-4 Tb.spoon for  more sweetness.

Lauki , Gajar and Chioggia Beet.

Grated Beetroot, Carrots and Dudhi.

Method of making Mix vegetable Halwa.

1. Cut both the ends of Bottle gourd, peel the skin. Keep the seeds if they are extra tender. If seeds are grown then remove inner seed portion. Grate by using grater as shown in the image or use food processor. Keep it aside. (Bitter tasting bottle gourd  should not be consumed due to its  toxic properties.)
2. I used organic locally grown carrots so didn't peel the skin but thoroughly washed it under running water by rubbing the skin to get rid of soil. Grate it by using grater or use food processor. Peel the skin if you are using regular carrots.
3. For Chioggia beets I  partially peeled the skin from rough root grown portion. Don't peel off clean dark pink skin. Grate and keep aside.
4. Gently squeeze juice from grated veggies. Do not squeeze out all juice, one or two times gentle hand squeeze is enough. I got around half cup juice, drink it up or use it  in cooking.
5. In a small saute pan heat 1 tbsp coconut oil, add golden raisins in two batches, stir fry by stirring continuously until raisins swell to round shape and turn light brown. Keep heat low to avoid burning. Drain over paper towel. Next add little more coconut oil in the same pan, fry slivered almonds until light brown. Drain on paper towel.
6. Heat 3 tbsp extra virgin coconut oil in a heavy gauge pot. I took 4 quart hard anodized pot. Add all grated vegetables, cook over medium heat for 20 minutes, stirring often. Add powdered cardamom seeds when you are half way through cooking process. If mixture gets too dry spray some water to retain moisture.
7. Now add 1/4 cup coarse ground almond powder, mix well, cook for five minutes, stirring often.
8. Next add 3/4 cup sugar, once sugar melts, veggie mixture will turn loose in texture, continue to cook until mixture forms thick pulp like texture. Taste sweetness, if required add 3-4 tbs more sugar.
9. Now add 5 tbsp hemp hearts (optional) and 2 tbsp coconut oil, mix well, continue to cook for 6-7 minutes or until mixture achieves your desired halwa texture. Add fried raisins and slivered almonds, mix well. (save few for final garnish) Let it cool down completely before serving. You can serve in a bowl or shape in your choice of moulds.

Palamedes Swallowtail Butterfly feasting on nectar of Bull Thistle Flower. {Bull Thistle Plant in Yard - Part 1}

Last year summer one wild plant grew near  our patio door admist  Mint plants, It was tiny with five six leaves, I didn't think much and  left it in the ground, it survived harsh winter and by spring it started to grow taller with beautiful  thorny leaves. Google search based on the  leaf description yielded me result of  Bull Thistle Plant. (Cirsium vulgare) In the month of May it started showing signs of bloom and by first week of June beautiful purple thistle flowers started blooming all over the plant. On July 4th  one beautiful Palamedes Swallowtail Butterfly came in search of nectar,  it stayed around flowers for few minutes and that gave me good chance to capture images through Patio glass door. Butterfly images are taken around  11.15 a.m., it was very bright sunny day, glass door acted as a nice filter. I am glad to share these images with you. I will have one more post coming up with American Gold finch images taken while enjoying Bull Thistle seeds. They take several rounds to eat thistle seeds and today one female finch started collected white silky texture material from seeds to use in her nest. Now Thistle bloom is ending, plant is drying and collapsing. Today I removed two dried stems. I am glad that I left this Bull Thistle plant to grow, it was great joy to see it growing and frequented by Gold finches, butterflies, bees and insects.

Simple flower arrangement with Bull Thistle flowers.

Bumble Bee sipping nectar from Bull Thistle Flower.

Dried Bull Thistle flower head.

Palamedes Swallowtail Butterfly

Bull Thistle plant is full of spines.

Opened dried Thistle flower head with  silky fiber.

Female American gold  Finch  picking up Bull Thistle seeds.