It has been getting cooler and thou I really enjoy the nip in the air, am not ready for the first frost. The flowers are doing so well, and then who is going to clean the yard after the first frost.:( I am going to miss my rabbit, whom is not scared to chew on my flowers. I almost caught him red handed the other day peeking from my flower bush with a red petal sticking out of its mouth ...he didn't seem to care.
Colors in nature, "rainbow cauliflowers"- orange, purple and green. I believe they taste the same as the normal varieties ( never tasted one myself). Sure they add a splash of colour to the dinner table as they retain the color even after cooking. Are these colorful cauliflowers really natural? Well if not rainbow, good old white for my paratha here.
2 cups whole wheat flour
Cauliflower: 1 cup grated
Paneer: 3/4 cup grated
Green chillies: 2-3
Cilantro: handful finely chopped
Salt to taste
oil to shallow fry
Make a dough with wheat flour and water. Keep aside. Grate 3-4 big florets of white cauliflower, add mashed panner to it (a little less then the amount of cauliflower) add cumin, salt, finely chopped green chillies and cilantro. Make sure the grated cauliflower has no water and is dry before you mix in the ingredients. Note: add salt just when u are ready to roll the paratha, as cauliflower has the tendency to leave water when salt added to it
On a lightly floured surface, roll a ball of dough into a round, like you do for a roti. Keep aside. Repeat and make another roti. Spread the filling over the first roti smear water around the edges of the roti and place the second roti over it and seal the edges by pressing on it. The water will ensure perfect sealed edges. Heat a pan, preferably a cast iron and roast the paratha on both sides, you can add ghee/oil for roasting. Serve hot with plain yogurt.