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.

Malabar Parotta

I just love malabar parotta(i think because of my roots :-p ). What I love about it most is the flakiness. I remember going to Kerala during summer vacations and was introduced to this parotta there. Nowadays we do get ready to eat parottas in super markets but they are never tasty... I hate that stuff.So I thought of making the parotta at home. Though you should make this with plain flour, me being healthy food lover, switched to 50% plain flour and 50% wheat flour. The final product resembled more or less like Lachcha Paratha that you find in North India.

So here is the recipe, courtesy Sanjeev Kapoor.com
Happy Cooking...

Ingredients:

Plain flour - 1 cup
Wheat flour - 1 cup
Egg - 1
Milk - 1/2 cup
Sugar - 1 tbsp
Salt to taste
Oil - 1 tbsp + for cooking
Ghee as required

Method:

 

Put maida, wheat flour into a bowl, add egg, milk, sugar, salt, sufficient lukewarm water and knead into a hard dough.

Cover it with a damp muslin cloth and rest for 15 minutes. 

Divide into equal portions and roll into balls. Oil a plate, place the balls on them and cover again with damp muslin cloth for some time.

Spread a little oil on table top, place each ball on it and spread with your fingers to a roti. Apply little ghee over it. Make small pleats and roll into a round ball.

Spread the balls into parathas with your fingers, and place on the tawa. Drizzle little oil on the paratha. Cook turning sides till light brown and crisp on both sides.

Put maida, wheat flour into a bowl, add egg, milk, sugar, salt, sufficient lukewarm water and knead into a hard dough. Cover it with a damp muslin cloth and rest for 15 minutes. Divide into equal portions and roll into balls. Oil a plate, place the balls on them and cover again with damp muslin cloth for some time.

Spread a little oil on table top, place each ball on it and spread with your fingers to a roti. Apply little ghee over it. Make small pleats and roll into a round ball.

Heat a non stick tawa. Spread the balls into parathas with your fingers, and place on the tawa. Drizzle little oil on the paratha. Cook turning sides till light brown and crisp on both sides. Serve hot.

Best Accompaniments: Veg Korma, Egg Korma

Pumpkin Thepla

Thepla is an amazing travel food. You can eat it just like that without any accompaniment, and it still tastes yum. A great travel food and can be served up for breakfast or in lunch box. I personally like to have this as a snack with evening tea or coffee. I added my own twist to it by adding grated pumpkin. It was really tasty and my little one also enjoyed in bits and pieces. So here is the recipe... Happy cooking...

Ingredients:

Whole wheat flour - 1 cup + for dusting
Chickpea flour(besan/kadalai maavu) - 1 cup
Grated pumpkin - 1 cup
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Carrom seeds - 1 tsp
Yogurt - as required for kneading
Oil for cooking the thepla
Salt to taste

Method:

In a large bowl combine all the dry ingredients. Add the yogurt to the flour mixture and knead into a firm smooth dough(first mix all the ingredients well to know how much yogurt you require as pumpkin has water in it). 

Finally add the two tablespoons of oil to coat the dough and knead until it is firm and smooth. Cover and allow the dough to rest for 15 minutes. 

Divide the dough into small balls. Flatten them with the palm of your hand. Toss them on flour and roll them out into thin rotis (thepla). 

Heat a tawa/pan and place the thepla. Cook for about 30 seconds and then flip the thepla and smear about ½ a teaspoon of oil and cook thepla by pressing it lightly. 

Flip to the other side and press and turn in a similar way. You will notice brown spots around the cooked thepla.

In a large bowl combine all the dry ingredients. Add the yogurt to the flour mixture and knead into a firm smooth dough(first mix all the ingredients well to know how much yogurt you require as pumpkin has water in it). Finally add the two tablespoons of oil to coat the dough and knead until it is firm and smooth. Cover and allow the dough to rest for 15 minutes. 
Divide the dough into small balls. Flatten them with the palm of your hand. Toss them on flour and roll them out into thin rotis(thepla). As you roll them out, you can keep tossing the dough in dry flour to prevent sticking when rolling them out. Continue the same process of rolling the dough out with the remaining balls.
Heat a tawa/pan and place the thepla. Cook for about 30 seconds and then flip the thepla and smear about ½ a teaspoon of oil and cook thepla by pressing it lightly. Flip to the other side and press and turn in a similar way. You will notice brown spots around the cooked thepla.
Serve it hot with pickle or curd. You can even serve it up with gravy curry.

Tips:

You can replace pumpkin with carrot, raddish, spinach, fenugreek leaves, bottle guard.

Sending this recipe to 
Nivedhanam - Healthy diet lunch box
Priyas healthy diet page

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

Gobhi Paratha

Married into a Punjabi household, I started making or even eating parathas for breakfast only after marriage. So credit for this recipe goes to my MIL. Here are a few handy tips that you can use when making this. Wash and cut cauliflorets and wrap it in a kitchen towel for atleast half hour. This way when you grate the florets there wont be any extra moisture.
Happy Cooking.

Ingredients:

For dough:

Wheat flour – 2 cups
Salt as required
Water as required

For stuffing:

Cauliflower – 1 ½ cup(grated)
Onion – 1 medium
Red chilli powder – 1 tsp
Carom seeds(Ajwain) – 1 tsp
Salt as required
Ghee for cooking

Method:

Mix all the ingredients for stuffing

Divide the dough into four portions

Place 1 1/2 tbsp of the stuffing into
the rolled chapati

Close the stuffing by pulling the sides

Heat a pan and drizzle a little ghee and
place the paratha to cook

Flip and cook on both sides for 2 minutes

Mix all the ingredients for dough and rest it for half hour.
For the stuffing mix all the ingredients except onions and salt. Now this is because when you add onions and salt, it sweats and releases water hence making the stuff sloppy. So mix onions and salt just before you make the parathas. 
Divide the dough into four portions. Roll it with rolling pin and flat it out a little. Put 1 ½ tbsp. of the stuffing and close it and roll it again. Now be very careful while rolling. Do not apply a lot of pressure as the stuffing can come out. 
Heat a pan (tawa) and drizzle a little bit of ghee and allow it to heat up on medium heat.
Place the paratha on the pan and smear a little ghee on top
Allow it to cook on the underside and then flip and cook.
Cook approximately 2 minutes on medium heat on both sides.
Remove from the pan and serve hot with curd and pickle.

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