Radish Paratha | Mooli Paratha

Hope everyone is enjoying the holidays and gearing in to welcome new year. I enjoyed this Christmas by making awesome Christmas Plum Cake... Everybody enjoyed the cake.. will post the recipe soon but for now posting another paratha recipe. This after many trials got it right. Because of its high water content, it is difficult to make paratha with radish. So sauteing it for couple of minutes on medium flame and then making parathas is perfect way to make them... So here goes the recipe... Happy cooking...

Ingredients:

For the stuffing:

Radish - 1 (grated)
Green chilli - 1
Ginger - 1 tbsp (grated)
Red chilli powder - 1 tsp
Carrom seeds - 1 tsp
Cumin seeds - 1 tsp
Salt to taste
Oil - 1 tbsp

For the dough:

Whole wheat powder - 2 cups + for dusting
Salt to taste
Water as required
Oil/butter/ghee for greasing

Method:

Heat a kadhai and add oil. Once hot, add cumin seeds, grated ginger, chopped green chillies, carrom seeds. Saute for a minute.

Now add grated radish, red chilli powder, salt. Mix well and saute for about 2 minutes and remove from heat. Keep aside to cool down. 

Flat the dough a little and put the stuffing in it and close and seal the edges.

Dust some flour and roll out into chapati.

 

Heat a tawa and cook paratha until done on both sides with ghee/oil/butter. Remove. Serve hot with butter or curd.

Add the ingredients for the dough and mix well to form a dough. Rest it for about 15 minutes. Divide the dough into 5 - 6 equal sized balls. 
Heat a kadhai and add oil. Once hot, add cumin seeds, grated ginger, chopped green chillies, carrom seeds. Saute for a minute. Now add grated radish, red chilli powder, salt. Mix well and saute for about 2 minutes and remove from heat. Keep aside to cool down. 
Flat the dough a little and put the stuffing in it and close and seal the edges. Dust some flour and roll out into chapati. Heat a tawa and cook paratha until done on both sides with ghee/oil/butter. Remove. Serve hot with butter or curd.

Batata Poha

This is a traditional Maharashtrian breakfast. This is a perfect and healthy breakfast dish, can be had as a evening snack with Tea or Coffee. I have started making this after marriage and kept experimenting. No disasters in my experiments so far. I make this very often as it is easy and quick. I will share my other versions but here is the recipe of the simple Batata poha(potato poha). The caramelized flavor of onions add flavor to this poha. Happy cooking...

Ingredients:

Flattened rice/Poha/Aval/Atukulu - 2 cups

Peanuts - 1/4 cup

Onion - 1 

Green Chilli - 2 

Mustard seed - 1 tsp

Cumin seeds - 1 tsp

Curry leaves - 2 stems

Turmeric - 1 tsp

Salt to taste

Oil - 1 tbsp

Method:

Heat the oil in a kadhai and add black mustard seeds and cumin seeds. When they splutter, add the peanuts and cook on medium heat till the peanuts turn lightly golden.

Then add the onion, curry leaf and green chili. Sauté on medium heat till the onion is translucent.

Now add boiled and diced potatoes, turmeric and salt. Stir and cook for a few seconds.

Add the drained poha and mix well. Cook on low heat for about 3 minutes. 

Place the poha in a colander and wash it under cold water. Set aside to drain. Make sure there is no water in the poha.  Do this just before cooking – the poha shouldn’t sit for more than 20 minutes or it will get mushy.

Heat the oil in a kadhai and add black mustard seeds and cumin seeds. When they splutter, add the peanuts and cook on medium heat till the peanuts turn lightly golden. Then add the onion, curry leaf and green chili. Sauté on medium heat till the onion is translucent.  Stir well. Now add boiled and diced potatoes, turmeric and salt. Stir and cook for a few seconds. Add the drained poha and mix well. Cook on low heat for about 3 minutes. 

Sending this to WTMLevent & Gayathri's page

Paneer Paratha

Another favorite of our family and healthy too :-)). I never had parathas as breakfast before my marriage. It is only after marriage that I learnt them and started having them. Now I think because of practice it doesnt look like a huge task. I feel, it is easier than idly and dosas as they require pre preparation. Here is my version the paratha and I enjoy it with dahi. Lets look at the recipe... Happy cooking...

Ingredients:

For the stuffing:

Paneer (crumbled) - 200 gms
Red chilli powder - 1 tsp
Carrom seeds - 1 tsp
Cumin seeds - 1 tsp
Garam masala - 1/2 tsp
Pomogranate(Anardana) powder - 1/2 tsp
Kasuri Methi/Dried Fenugreek leaves - 1 tsp
Salt to taste

For the dough:

Whole wheat powder - 2 cups + for dusting
Salt to taste
Water as required
Oil/butter/ghee for greasing

Method:

Add the ingredients for the dough and mix well to form a dough. Rest it for about 15 minutes. Divide the dough into 5 - 6 equal sized balls. 

 

Add all the ingredients mentioned for stuffing and mix well.

Flat the dough a little and put the stuffing in it and close and seal the edges. Dust some flour and roll out into chapati.

Heat a tawa and cook paratha until done on both sides with ghee/oil/butter. Remove. Serve hot with butter or curd.

Add the ingredients for the dough and mix well to form a dough. Rest it for about 15 minutes. Divide the dough into 5 - 6 equal sized balls. 
Add all the ingredients mentioned for stuffing and mix well.
Flat the dough a little and put the stuffing in it and close and seal the edges. Dust some flour and roll out into chapati. Heat a tawa and cook paratha until done on both sides with ghee/oil/butter. Remove. Serve hot with butter or curd.

Sending this to WTMLevent & Gayathri's page

Matar ka Paratha | Green peas stuffed Paratha

I learnt most of the traditional parathas from my MIL. She makes amazing parathas. It took me some time to master the art of making perfectly stuffed parathas. Now I can say that I can make decent, nice parathas. The art of making perfect parathas is to put just enough stuffing so that it doesn't come out while rolling. Now this one is my DH's favorite. Use fresh peas as much as possible. So here's the recipe... Happy cooking...

Ingredients:

For the stuffing:

Green peas - 1 1/2 cup
Onion - 1 medium
Green chilli - 1
Red chilli powder - 1 tsp
Carrom seeds - 1 tsp
Cumin seeds - 1 tsp
Pomogranate(Anardana) powder - 1/2 tsp
Salt to taste

For the dough:

Whole wheat powder - 2 cups + for dusting
Salt to taste
Water as required
Oil/butter/ghee for greasing

Method:

Add the ingredients for the dough and mix well to form a dough. Rest it for about 15 minutes. Divide the dough into 5 - 6 equal sized balls. 

Grind green peas to a coarse paste. Add all the ingredients mentioned for stuffing and mix well.

Flat the dough a little and put the stuffing in it and close and seal the edges.

Dust some flour and roll out into chapati.

  
Heat a tawa and cook paratha until done on both sides with ghee/oil/butter.

Add the ingredients for the dough and mix well to form a dough. Rest it for about 15 minutes. Divide the dough into 5 - 6 equal sized balls. 
Grind green peas to a coarse paste. Add all the ingredients mentioned for stuffing and mix well.
Flat the dough a little and put the stuffing in it and close and seal the edges. Dust some flour and roll out into chapati. Heat a tawa and cook paratha until done on both sides with ghee/oil/butter. Remove. Serve hot with butter or curd.

This recipe is off to Jagruti's PPCS, Hope you enjoy making this paratha as much as I did :-) Good Luck...

Sending this to WTMLevent & Gayathri's page

Sabudana Khichidi | Sago Upma | Javvarisi upma

Sabudana or Sago/Javvarisi Khichdi is one of Maharashtra's specialty. They cook this with such an ease but it took me some time to get it right. My mom makes it little different but I love the Maharashtrian version. It is specially made during fast/vrat. Rock salt/Sendha namak is used instead of normal salt if this is being made during fast. Roasted peanut powder gives it a crunch to otherwise soft and chewy sago.  Do try it... Happy cooking...

Ingredients:

Sago - 2 cups
Green chillies - 2
Peanut powder - 2 - 3 tbsp
Curry leaves - 10- 12
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Sugar - 1/2 tsp
Salt to taste
Oil - 1 tbsp

Method:

Wash sago well until water runs clear. Soak sago(i prefer large ones) for 5 - 6 hours. Soak it in enough water to cover it. You know it is ready to use when you are able to press it with your fingertips and it should be soft.  Sago pearls should remain separate after you drain it.

Heat kadhai/pan and add oil. Add mustard seeds and cumin seeds.

 Once they splutter, add chopped curry leaves and green chillies. 

Saute for couple of minutes and then add sago

Add coarse peanut powder, salt and sugar and check seasoning. Cook until they are soft. 

Wash sago well until water runs clear. Soak sago(i prefer large ones) for 5 - 6 hours. Soak it in enough water to cover it. You know it is ready to use when you are able to press it with your fingertips and it should be soft.  Sago pearls should remain separate after you drain it. 
Heat kadhai/pan and add oil. Add mustard seeds and cumin seeds. Once they splutter, add chopped curry leaves and green chillies. Saute for couple of minutes and then add sago and peanut powder and mix well. Add salt and sugar and check seasoning. Cook until they are soft. 

Tips:

You can add turmeric, potatoes, coconut to get variation.
If you feel that khichdi is becoming a little dry, sprinkle some water(just sprinkle).
If you do not have time to soak for long hours, you can soak sago in warm water(not hot).

Sending this recipe to Nandooskitchen


Sending this recipe to Priyas Virundhu , Gayathris cookspot for WTML

Kuyi Paniyaram(spicy)

Many a times we do have leftover idly or dosa batter.  It is boring to eat the same thing again, so for a change do try making paniyaram.  An excellent breakfast or can be served as a snack. But today I prepared seperate batter specifically for paniyaram. Will share the recipe with leftover idly or dosa batter next time.  I am using a non stick paniyaram pan. You get these at any utensil store, it is good to buy this as it will take just a drop of oil, yes that is correct. I cooked this paniyaram with just a drop of oil. Hence healthy and nutritious. 
Lets take a look at the recipe. Happy Cooking...

Ingredients:

Split Black gram/Urad dal/Ullatham parupu - 1 cup
Green gram/Moong dal/Paasi paruppu - 1 cup
Rice - 1 cup
Methi - 2 tbsp
Ginger - 1 inch
Dry red chillies - 2-3
Salt to taste
Water as required
Oil for cooking

Method:

Wash and drain the lentils and rice. Soak them in water for atleast 4 hours.

Grind them to a smooth paste by adding the other ingredients(except oil) mentioned for batter and let it ferment for 8 hours. 

Keep the batter in a warm place for it to ferment.

Heat a paniyaram pan, add 2-3 drops of oil in each hole and pour a tbsp of batter in each hole.

Once the edges turn golden brown, turn the paniyaram using a stainless steel rod or spoon. Cook the other side also till golden brown.

Wash and drain the lentils and rice. Soak them in water for atleast 4 hours,
Grind them to a smooth paste by adding the other ingredients mentioned for batter(except oil) and let it ferment for 8 hours. Keep the batter in a warm place for it to ferment.

Heat a paniyaram pan, add 2-3 drops of oil in each hole and pour a tbsp of batter in each hole.

Keep the heat in medium low and cook them. Once the edges turn golden brown, turn the paniyaram using a stainless steel rod or spoon.

Cook the other side also till golden brown. Remove from pan using a rod or spoon and serve hot with coconut chutney or sambar.


http://nandooskitchen.blogspot.in/2013/09/healthy-breakfast.html