Mooli Paratha

                                                                         

A  popular breakfast choice in large parts of North India, parathas are typically eaten with pickle, raita and  chutney. The good part about parathas is that they can be eaten either hot or cold, which is why they are often the preferred choice for lunch boxes, picnics or long distance travel.

There are a wide variety of parathas but the most basic ones are plain parathas and stuffed parathas. Among stuffed parathas the most popular one  no doubt is aloo ( potato) paratha. However,  today I am sharing the recipe for Mooli Paratha. Mooli is one vegetable that might not be liked by many but Mooli Parathas are irresistible.  Spices are added to grated  mooli and layered in between two chapatis, which is then placed on a heated tava, smeared with oil and cooked till golden.

One useful tip while preparing Mooli Paratha... sprinkle salt on the grated mooli and squeeze out all the water after a couple of minutes. If you do not do this, the juice from the mooli will ruin the parathas. The water thus removed can be utilized in kneading the dough in case you do not like to throw it.

Ingredients: 

2 cups wheat flour
1 cup grated mooli ( radish)
1 tbsp chopped onion
1 tsp jeera ( cumin seeds)
1/4 tsp red chilli powder
1/2 tsp amchur powder ( dried mango powder)
Salt to taste
1/2 tsp garam masala powder( optional)
1 green chilly, finely chopped ( optional)
Coriander leaves, chopped
Few tbsps ghee or oil

Method:    Sift the wheat flour and knead into a soft dough using sufficient water.  Peel and grate mooli. Sprinkle salt over the grated mooli and chopped onion and leave aside for few minutes.

                                                                             

Squeeze out the water from mooli and onion and keep aside Now add chopped coriander leaves, chopped green chilly, red chilly powder, amchur powder, garam masala powder and jeera. Mix well.

                                                                           

Take a lemon sized portion of the dough and roll out into a circle of about 5 inch diameter on a floured board. Place the prepared mooli mixture on top.

                                                                               

Roll out another circle of equal size and place on top of the mooli mixture. Using finger tips seal edges and press the two rounds gently so that they come together. Using the rolling pin, roll out the stuffed Mooli Paratha  to the full size of about 6 to 7 inch diameter.

                                                                             

Warm a tava and place the paratha.  When one side is cooked, flip to the other side. Apply oil or ghee on the cooked side and flip to apply ghee on the other side too. When both sides are nicely browned, remove on to a plate.

Sabudana Khichri

                                                                             

Cooking sabudana khichri doesn't take time but you need to prepare and plan for it before hand.  The main constraint is that sabudana needs to be soaked well in advance. You just cannot rush that. Sabudana, not properly softened, will not do so when cooked and it will ruin the entire dish. Again, there is no saying how long it will take for sabudana to soften completely. A lot depends on it's quality. Generally, a couple of hours are sufficient.

Most of the time I make Sabudana khichri  when I am fasting but go ahead and  make it any time you like...for breakfast, tea time or even as a light meal. It needs very little oil and is extremely light and yet filling.

Ingredients: 

1 cup sabudana ( sago)
2 medium potatoes
1/4 cup peanuts
1 green chilli
Few curry leaves
1/2 tsp cumin seeds
1/4 tsp red chilli powder
1/2 tsp dried mango powder
1/2 tsp sugar
Salt to taste
1 tsp lemon juice
Coriander leaves to garnish
1 tbsp oil

Method:     Soak the sabudana in plenty of water for 2 to 3 hours.  Boil the potatoes. Peel and cut in small cubes. Dry roast the peanuts, pry away the skin and crush coarsely. Finely chop the green chilly.

Transfer the soaked sabudana to a sieve to allow all the water to drain out completely. Place  a heavy bottom pan on the flame. Pour oil into it and when it gets heated add cumin seeds, curry leaves and green chilly.  After cumin changes colour add the potato cubes. Saute for a minute and then add the roasted and crushed peanuts.  Add salt, red chilly powder, dried mango powder, sugar and lemon juice. Mix well.  Add the sabudana.  Lower the flame, cover and cook for a minute.  Close the flame and leave it covered for a couple of minutes. Serve hot garnished with chopped coriander leaves.

Check that the sabudana is soft before you begin to cook.  Press a grain of sabudana between finger tips and if it compresses then it is ready. If it is still hard then wait a while. Also, do not overcook the sabudana. It will become rubbery/ hard. If making on a day of fasting use sendha namak  instead of the regular salt.  Preferably serve sabudana khichri as soon as it is cooked. You can do the prep work from before but start cooking when you are ready to serve.

French Beans Kadhi

                                                                           

                                                                             

                                                                               

Everyone has heard of kadhi with pakora. Check out this variation of the traditional kadhi.It is lighter and far more nutritious as it does away with the deep fried pakora and instead has french beans, cooked in very little oil.

Initially I was a bit sceptical of vegetable based kadhi popular in parts of UP (India), but  I have come to like them and prepare them once in a while for a change.

Ingredients:

1 cup yoghurt
3 table spoon besan (gram flour)
1 cup french beans, chopped
1 onion, sliced
2 tea spoon garlic,finely chopped
1/2 inch ginger, finely chopped
1/2 tea spoon red chilly powder
1/2 tea spoon turmeric powder
Salt to taste
1/2 tea spoon jeera (cumin seed)
1/4 tea spoon methi (fenugreek seeds)
Pinch of hing (asafoetida)
3 table spoon oil
4-5 cups of water

Method:   Chop french beans. Chop ginger and garlic. Slice onion finely. Mix gram flour with little water and then add 4 -5 cups of water. Also add the yoghurt.  Whisk well to make a smooth mixture or use blender.

In a pan add 1 table spoon oil and add half the chopped garlic and after a minute add the french beans. Add a pinch of salt, cover and let it cook on low flame. If needed add a little water. Cook till tender.

In another heavy bottom pan pour 2 table spoon oil and add the cumin seeds, fenugreek seeds and asafoetida. When the seeds change colour add the chopped ginger, garlic and onions.  Fry till onion is translucent.  Add the red chilly powder, turmeric powder and salt.  Immediately afterwards add the yoghurt and gram flour mixture.  Keep stirring on high till it comes to boil. Lower the flame, cover with a lid and let it cook for about ten minutes till  kadhi loses raw flavour and is almost ready. Add the french beans and cook for a few more minutes. Serve hot.

If you want you can temper the kadhi with ghee, jeera and pinch of red chilly powder before serving.In case you find the kadhi too thick, add more water.

Potato Mint Rice

                                                                                 

                                                                         

This is a gem of a recipe I came across sometime back.  It is deceptively simple yet packed with flavour. I  have made it a few times and it has always pleased.

Yesterday, being sunday, lunch was quite late and a bit on the heavy side so for dinner I definitely wanted something light and preferably nothing that required much effort.  I settled for this delicious potato and mint rice. I had left over rice so cooking didn't take too long and it was exactly what I was in the mood for. Light, aromatic and yet filling. Perfect:)

Ingredients:

2 to 3 cups rice ( cooked)
2 medium  potatoes
1/4 cup mint ( pudina)
3 onions
1 tbsp ginger garlic paste
1/4 cup yoghurt
1/4 cup milk
Drop of yellow colour( optional)
1tsp black pepper powder
1tsp lemon juice
Salt to taste
2 tbsps oil
Few green chillies fried for garnish

Method:    Fry sliced onions till they are golden and crisp. Keep aside on an absorbent paper.  Peel potatoes and cut lengthwise( like fries) and fry till lightly browned. Chop mint. Fry whole green chillies.

In a heavy bottom pan pour oil and add ginger garlic paste. Stir for a minute and then add fried onions, chopped mint, yoghurt, salt and pepper. Saute for two minutes. Add the fried potatoes and rice.  Mix well.  Add lemon juice and milk.  Cover and leave on low heat for few minutes.  Serve hot garnished with fried green chillies.

If you like you can add a drop of yellow colour to the milk and add to the rice.  It will give a nice look to the dish.

I didn't bother with the green chillies and just garnished with coriander leaves.

                                                                         

Chana Dal Lauki

Chana dal cooked with lauki is a very popular recipe in Uttar Pradesh. Of course everyone has their own favourite way of cooking it. I like to cook it with very few spices to keep it light. The lovely combination of chana dal and lauki is enough to provide flavour to the dish.

This is a complete meal in itself which is both nutritious and delicious. If you soak dal from before then cooking it doesn't take too much time either. You can have it with chapati or rice, whatever you prefer.

For some reason a lot of people are not too fond of lauki but trust me, this recipe will bowl them over for sure!


                                                                   

Ingredients:

1 cup lauki ( bottle gourd)
1/4 cup chana dal ( bengal gram)
1 onion
1 tomato
3 cloves of garlic
1/2 inch ginger
1 tbsp ghee ( optional)
1/2 tsp jeera ( cumin seeds)
1/2 tsp turmeric powder
1/2 tsp red chilli powder
Salt to taste
2 tbsps oil
Coriander leaves to garnish

Method:   Soak chana dal in warm water for 2 hours.  Peel lauki and cut in  big cubes. Chop onion, tomato, ginger and garlic.

In a pan pour oil and when it gets heated add jeera.  Once jeera changes colour add the chopped onion, ginger and garlic. Saute for a couple of minutes and then add the tomato. Also add the turmeric powder, red chilli powder and salt. Once the masala is well fried and oil separates from it add the soaked dal( drained and washed well) and saute for another couple of minutes.  Lastly add the lauki and mix it in well with the dal and masala.  Transfer to a pressure cooker and add a tbsp of ghee. Also add  sufficient warm water.This is a thick dal so add water accordingly. After the first whistle, lower heat and let it cook for about five minutes.  Don't overcook as the dal should be softened but not mushy. Garnish with coriander leaves and serve hot.

Bhindi / Okra Stir Fry

                                                                           

Bhindi or Okra is one vegetable that I can never get tired of. I love it! Earlier I used to make it often for the kids, as bhindi was one veggie that they had happily without making a fuss.I continue to make it still as I enjoy it so much. Served with rice and dal or with chapatis, bhindi is a favourite always.

While preparing bhindi it is important to start at the buying stage. Try to choose pods that are small and crisp and avoid those that are hard or shrivelled looking. Next we come to the prepping. Water enhances the sliminess of bhindi, so to avoid that wipe bhindi thoroughly after washing and let it dry out before starting to cut it. On to the cooking....initially saute on high heat( without adding any spices) as this inhibits the slime. Once the bhindi is a little fried then you can lower the flame and add the seasoning.  If you  keep these few tips in mind cooking bhindi will be a breeze.

The recipe I am sharing here is a  very simple one that I make most often at home which brings the delicious taste of bhindi to the forefront.

Ingredients:

250 gms okra( bhindi).
1 medium onion
1/4 tsp turmeric powder
1/4 tsp red chilli powder
1/2 tsp coriander powder
Salt to taste
1/2 tsp dried mango powder( amchur)
3tbsps oil

Method:    Wash the bhindi well in plenty of water and either let it dry out on it's own in a colander or  wipe it completely dry with a towel.  Cut off both ends of the bhindi and then cut it in 1/2 inch pieces. Slice onion finely.

In a heavy bottom pan put oil and add the sliced onions.  Fry onions till they are translucent, take out and keep aside.  In the same oil add the bhindi and fry on high for few minutes till it is lightly fried.  Lower flame and add turmeric powder, red chilli powder, coriander powder and salt.  Cover with a lid and allow it to cook on low flame till bhindi is tender. Add dried mango powder and the onions kept aside and mix it in. Serve hot.

If you like a little crispy bhindi then fry for a little longer once it is tender.

                                                                           

Pyaaz Pakoras/ Crispy Onion Fritters

Everyone loves pakoras, right? I do too!   The good thing about  this popular tea time snack is that it can be made in minutes with whatever you have at hand. The choice is vast ....potatoes, cauliflower, spinach, bread, fish etc. So next time you have unexpected guests, don't panic. Serve them pakoras!

There is a slight difference in how one makes onion pakoras as compared to other pakoras. While normally pakora batter is made with besan and spices and then the specific vegetable is added, in onion pakoras besan is sprinkled over the onions to absorb the natural juice of the onions. Only a little water is used to moisten the mixture and make it come together.

I had the best onion pakoras on a road trip to Shirdi many years back. That area does happen to be the main onion belt of the country so onions grow there in abundance. We stopped at a small dhaba to have pakoras and chai.  The pakoras were  excellent. Light and amazingly crisp. While complimenting the owner, I asked about the recipe. All he would say is that they did not use water in making the pakoras! Last year on a repeat visit to Shirdi I tried to locate that dhaba but could not find it. Sad! I would have loved to have a repeat of those pakoras.

Ingredients:
2 medium onions
2 tbsps of gram flour ( besan)
1 tbsp of rice flour
1/4 tsp pepper
Salt to taste
Pinch of soda bi carb
1/4 tsp carom seeds ( ajwain)

Method:    Let us get started in making the onion pakoras.

                                                                         

Slice onions finely and place in a bowl.

                                                                             

 Sprinkle besan, rice flour, salt, pepper and carom seeds over the onions and mix it in nicely.

                                                                             

Use a tbsp or so of water to moisten the mixture. Do not let it get runny. Add soda bi carb. Heat oil in a heavy bottom pan and when the oil is fairly hot add the onion batter little by little. Do not immediately start stirring.  Let it cook on one side before flipping to the other side.

                                                                             

Serve hot with green chutney or tomato ketchup. 

Cholle/ Chana Masala/ Chickpea Curry

                                                                             

Sometime back my daughter had to make something for an office potluck and I suggested this recipe. Not surprisingly it was well appreciated even though none of her colleagues were Indian!

Cholle paired with Bhature is  popular as a street food and at restaurants across North India. However, unlike many other street foods cholle is just as often made at home. Cholle is a crowd pleaser and you can't go wrong with it. It fits in as well into a kiddie birthday party as into an older gathering.

Apart from being delicious cholle is full of proteins and other vital minerals while being relatively low in calories. So go ahead and enjoy cholle without suffering any guilt pangs!

Ingredients: 
1 cup kabuli chana ( chickpeas)
2 medium onions
2 tomatoes
1 tbsp ginger garlic paste
1 tsp ginger
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp cumin powder
Salt to taste
1 tsp whole spice ( garam masala) powder
1 tsp dried mango powder ( amchur)
1tsp dried fenugreek leaves ( kasuri methi)
Whole spices: 1 bay leaf, 1inch cinnamom stick, 3 to 4 cloves, 1 black cardamom, few black pepper corns.
Fresh coriander leaves, lemon wedges and finely chopped onion to garnish


Method:    Soak kabuli chana overnight in plenty of water. In the morning wash it well and put in the pressure cooker with sufficient water to cook. Chop onions finely. Puree the tomatoes and add the ginger garlic paste to it. Chop ginger.

 In a heavy bottom pan pour oil and when it gets heated add the whole spices...cloves, cinnamom, bay leaf, pepper corns and cardamom. After they start crackling add the chopped onion and ginger. Saute till onion turns translucent.  Add tomato, ginger and garlic paste.  Also add the spice powders...turmeric powder, red chilli powder, coriander powder, cumin powder and salt.  Stir till the masala is well fried and oil separates from it.  Add the boiled chana and warm water. ( I generally do not use the water in which chana is boiled). Add the all spice ( garam masala) powder and let it cook, covered with a lid,on a slow flame for few minutes or transfer to pressure cooker again for one whistle. Uncover and add kasuri methi and amchur powder.  At the time of serving sprinkle chopped coriander leaves, finely chopped onion and lemon wedges.