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.

Pumpkin and Apple soup

Now this one is an interesting soup recipe. I love soups as  they are a meal in itself. So this winter i was determined to try different flavors and combination in soups. I eat all vegetables but it is difficult to make my family eat all so i try to cook recipes hiding the actual ingredient. I tried this as an experiment and it was successful. So do try it if you up for experimental cooking... Happy cooking...

Ingredients:

Pumpkin - 200 gms
Apple - 1
Onion - 1
Garlic - 5-8 pods
Oil - 1 tsp
Salt and pepper to taste

Method:

Heat oil in pressure cooker. Add garlic and onions and saute for a minute.

Now add chopped pumpkin and apple and pressure cook for about 8 - 10 minutes on medium flame. Once done, let it cool.

 Now grind the mixture to a smooth paste. Sieve the mixture. 

Return to pan and heat it till you get a boil. Add salt and pepper to taste. Serve hot.

Heat oil in pressure cooker. Add garlic and onions and saute for a minute. Now add chopped pumpkin and apple and pressure cook for about 8 - 10 minutes on medium flame. Once done, let it cool. Now grind the mixture to a smooth paste. Sieve the mixture. Return to pan and heat it till you get a boil. Add salt and pepper to taste. Serve hot. 

Note: You can add water once the mixture is sieved to your desired consistency.

Sesame and Flaxseed Laddoo

I am just back from a long holiday from Chandigarh. Its winters and one thing that caught my attention is it is during winters they eat a lot of jaggery and sweets made of jaggery. It is cold even here, so thought of making gud (jaggery)  laddoos. I was introduced to flaxseeds by my friend CK and I loved it from the beginning. So I thought of making Til(sesame) laddoo but gave a twist by adding flaxseeds to it. It is such a simple and easy recipe and you don't require many ingredients. So happy cooking....

Ingredients:

Flaxseeds - 100 gms
Sesame seeds - 100 gms
Jaggery - 100 gms
Ghee - 1 tbsp

Method:

Roast flaxseeds as well till the raw smell disappears. Cool and keep aside. 

Roast the sesame seeds till they are light golden in color. Cool and keep aside.

Grind sesame and flaxseeds to a coarse powder and keep aside.

Heat the ghee in a pan and add the jaggery. Simmer over low flame till jaggery caramelises.

Add the roasted ground sesame and flaxseeds and mix it thoroughly with the melted jaggery.

Take off the flame and let it cool down a bit. When it is still warm grease your palms with a little ghee, divide the mixture into equal portions and shape the mixture into laddoos.

Roast the sesame seeds till they are light golden in color. Cool and keep aside. Roast flaxseeds as well till the raw smell disappears. Cool and keep aside. 
Grind sesame and flaxseeds to a coarse powder and keep aside.  Heat the ghee in a pan and add the jaggery. Simmer over low flame till jaggery caramelises. Add the roasted ground sesame and flaxseeds and mix it thoroughly with the melted jaggery. Take off the flame and let it cool down a bit. When it is still warm grease your palms with a little ghee, divide the mixture into equal portions and shape the mixture into laddoos.

Mix Vegetable Paratha

I was surfing through channels the other day and I stopped to watch this recipe on Turban Tadka on FoodFood channel. I loved it and couldn't wait to try. Hence I tried the very next day for my breakfast. I used the vegetables that I had however if you wish you can add potatoes, paneer, capsicum and whatever vegetables you have. Make sure you add all the spices mentioned as it gives a nice flavor to the paratha. Do try it... Happy cooking...

Makes 4 parathas.

Ingredients:

For the stuffing:
Grated Bottle gourd - 1/2 cup
Grated Carrot - 1/2 cup
Grated Cauliflower - 1/2 cup
Green chilli - 1
Grated ginger - 1 tsp
Roasted Cumin powder - 1 tsp
Pomogranate(Anardana) powder - 1/2 tsp
Black pepper powder - 1/2 tsp
Salt to taste
Oil - 1 tsp

For the dough:

Whole wheat powder - 2 cups + for dusting
Carrom seeds/Ajwain - 1/2 tsp
Asafetida - 1/2 tsp
Salt to taste
Water as required
Oil/butter/ghee for greasing

Method:

Heat a small kadhai and roast asafetida. Add about 1/2 cup water to it. Now mix all the ingredients for the dough and knead dough with the asafetida water. 

In a kadhai, heat some oil. Add chopped green chillies and grated ginger. Saute for about 1 minute.

Now add the grated vegetables. Make sure that you squeeze all the water from the vegetables.

Add salt and the dry spices. Mix well and cook until the mixture is dry. Let it cool to room temperature.

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, pickle or curd.

For the dough:

Heat a small kadhai and roast asafetida. Add about 1/2 cup water to it. Now mix all the ingredients for the dough and knead dough with the asafetida water. This gives the dough a distinct flavor. If you do not like asafetida, you can skip it. Rest the dough for 15 - 20 minutes before making the paratha. 

In a kadhai, heat some oil. Add chopped green chillies and grated ginger. Saute for about 1 minute. Now add the grated vegetables. Make sure that you squeeze all the water from the vegetables. Add salt and the dry spices. Mix well and cook until the mixture is dry. Let it cool to room temperature.

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, pickle or curd.

Recipe Source - Turban Tadka on FoodFood Channel

This recipe is off to   CCC # 2 Nov Week 4

sending this recipe for WTML event @ Sahasra recipes & Gayathri's Cook spot

Beetroot Loaf

I have started enjoying homemade cakes and cupcakes. First it is very easy to make them and second and the most important factor, I make them guiltfree. If you have been thru my blog, you will realize I bake most of my goodies in different flours and seldom use refined flour. I also like to experiment them by adding veggies, I mean isn't that great, vegetable in a cake/loaf. I loved baking this one as it turned out quite moist and delicious. If you wish to add sugar, you can replace honey with the same quantity of castor sugar. Also, you can increase the quantity of honey depending on how sweet you like. You can make this loaf rich by adding nuts of your choice, I wanted to keep it really simple. If you want you can replace wheat flour with refined flour and the color of this cake will become red and looks almost like red velvet cake sans any food color. This is an amazing pair with your cuppa. So enjoy reading the recipe and happy cooking...

Ingredients:

Whole wheat flour - 2 cups
Baking powder - 1 tsp
Baking soda - 1 tsp
Cinnamon powder - 1 tsp
Eggs - 1
Oil - 1/2 cup
Honey - 1/2 cup
Grated beetroot - 1 cup

Method:

combine the honey and oil and whisk.

Add eggs and whisk again. 

Sieve the flour, baking powder, baking soda and cinnamon powder and combine them. Now add the flour mixture into the egg mixture until combined

 

Stir in the grated beetroot.  Put the mixture in the baking tin. Bake for 20-25 minutes or until done at 180 degrees.

Oil the baking tin. Shred the beetroot. Preheat the oven to 220 degrees for about 15 minutes. 
Sieve the flour, baking powder, baking soda and cinnamon powder and combine them. In a separate bowl, combine the honey and oil and whisk. Add eggs and whisk again. Now add the flour mixture into the egg mixture until combined, then stir in the grated beetroot. Put the mixture in the baking tin. Bake for 20-25 minutes or until done at 180 degrees.

Baked Mawa Gujiya

I know i am posting this little late but what to do i was tied up with festive work and then tired to post this, anyways, better late than never. I wanted to minimise the usage oil in this festive season. Hence planned of baking Gujiya. Also known as Karonji in Maharashtra and Kajjikayalu in Andhra Pradesh. In Kajjikayalu, the filling is with semolina and coconut whereas Karonji and Gujiya has Mawa/Khoya filling. You can use your imagination to innovate the filling. Traditionally it is a deep fried sweet snack, but I baked it and yep made it healthy to an extent. So here is the recipe.... Happy Cooking...

Ingredients: 

For the dough:

Maida - 1 cup
Oil - 3 tbsp
Baking soda - 1/2 tsp
Salt - a pinch
Water as required

For the filling:

Khoya/Mawa - 125 gms
Raisins - 1/2 cup( I used black raisins)
Cardamom powder - 1/2 tsp
Desiccated coconut - 3 tbsp(heaped)
Sugar - 2 tbsp(used powdered sugar)

Method:

In a large bowl, mix flour, baking soda, salt and oil. Start kneading while adding water until smooth and stiff textured dough.

Cover with a kitchen towel and keep aside.

In a heavy bottom pan/kadhai, add khoya and fry for a minute. Now add desiccated coconut and raisins. 

Now add sugar and cardamom powder and fry this mixture for about five minutes. Keep it aside to cool down.

Divide the dough in small balls. Roll these balls into small puris.

I used small  bowl to cut into perfect shape or use  gujia molds available in market. 

Put a tbsp of filling in the one half of the circle and brush water all over the along the side.

Fold one side of the round over the other. Pinch the edges to seal it.

Preheat the oven to 220c for 15 minutes. Place the gujiyas in an oven safe dish and bake the gujiyas for 10 minutes on each side until they are golden brown on both sides.

For the dough:

In a large bowl, mix flour, baking soda, salt and oil. Start kneading while adding water until smooth and stiff textured dough. Cover with a kitchen towel and keep aside.

For the stuffing:

In a heavy bottom pan/kadhai, add khoya and fry for a minute. Now add desiccated coconut and raisins. Now add sugar and cardamom powder and fry this mixture for about five minutes. Keep it aside to cool down.

Divide the dough in small balls. Roll these balls into small puris.  I used small  bowl to cut into perfect shape or use  gujia molds available in market. 
Put a tbsp of filling in the one half of the circle and brush water all over the along the side. Fold one side of the round over the other. Pinch the edges to seal it.

Preheat the oven to 220c for 15 minutes. Place the gujiyas in an oven safe dish and bake the gujiyas for 10 minutes on each side until they are golden brown on both sides.

Voila.... low cal gujiyas are ready.

sending this recipe for WTML event @ Sahasra recipes & Gayathri's Cook spot

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