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Mooli/Raddish Parathe with a Twist

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Winters are about to bid adieu, and so are the seasons vegetables. One last time i wanted to serve those yummy raddish parathas to my family for breakfast, as now we all to wait for almost few months to relish it again.

I always love to use green leafy vegetables in different forms in stuffed Parathas.

Stuffed Mooli Paratha is yummy shallow fried stuffed Indian flatbread belonging to Punjabi Cuisine. Parathas are served as breakfast with butter and lassi in North India. Try this delicious Mooli Paratha if you’re in the mood for something filling…

Made with grated radish, radish leaves, whole wheat flour and common spice powders, these parathas are extremely nutritious and filling.
The twist i have given to these parathas is that instead of throwing leaves of mooli, i have used them by kneding it with flour for parathas.

Preparation time 15 minutes
Cooking time 25 minutes
Serves 3

Ingredients:
For Dough:
Radish Leaves/Mooli Ke Patte- 2 cups, very finely chopped
Whole Wheat Flour- 2 cups
Carom Seeds/Ajwain- 1 teaspoon
Asafoetida- A pinch
Salt- 1/2 teaspoon
For Stuffing:
Radish/Mooli- 4, medium sized, grated
Ginger- 1 inch piece
Green Chilies- 1 finely chopped
Red Chili Flakes- 1 teaspoon
Dry pomegranate seeds 1 tsp
Salt as per your taste
Clarified butter/ Butter- As required for cooking

Method:
1. Add 1 teaspoon salt to the grated radish or mooli and keep aside for 20-25 minutes.
Now squeeze the grated mooli with ur palms and save this water to knead tge dough.
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2. Meanwhile, heat oil in a pan and add carom seeds aka ajwain, asafoetida, finely chopped radish leaves aka mooli ke patte and salt in it and mix well. Saute it for 2-3 minutes on medium flame, just to remove the raw texture and flavor. Now it will remain about 3/4 to 1 cup in quantity.
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3. On cooling, mix these radish leaves with wheat flour.
4. Now knead a soft dough, using water that you have saved from squeezed mooli.
5. Now squeeze grated mooli once again to extract remaining water from the grated radish/ mooli.
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Mix ginger, chopped green chilies, dry pomegranate seeds and red chili flakes in it. Also add more salt if needed.
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6. Divide the dough in equal portions, and make round balls with them.
7. Take one ball and make a well in it. Now stuff it with radish mixture. 8. Bring all the edges together and seal them. Dust it with some flour and gently flatten it a little with your palms.
9. Using a rolling pin roll into circular shape. Do not press it as masala may come out.
10. Cook on medium flame both sides.
Serve hot.

Serving suggestion:
Serve parathas with plain yogurt or raita (onion tomato raita, Bathua raita, tadka raita) or pickle as a light meal or breakfast.
I have served it with homemade yogurt sprinkled with roasted cumin powder and pepper powder and some salt.

Sindhi Dal – Pakwan

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Sindhi Dal – Pakwan

On Sunday’s especially , i always plan to make something different for breakfast as usually we all eat hurried breakfast as everyone has their own morning routines.

Dal Pakwan is an authentic breakfast delicacy in Sindhi homes. Crisp flavored puries known as Pakwan served with spicy dal topped with chutney.
This is the best sindhi breakfast delicacy which can be eaten any time of the day, for lunch or dinner. Dal is made by boiling chana dal with few basic masalas and pakwan is made of maida and deep fried and served hot with green chutney and deepfried whole green chillies.
So here i am sharing detailed recipe of dal pakwan how my Mom used to make for us.

Here you go😃

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Prepration time : 30 minutes

Cooking time : 30 minutes

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Ingredients:

1 cup chana dal (Bengal gram)
1 teaspoon salt
1/2 tsp turmeric (haldi)
1 tablespoon ginger finely chopped
1 green chili chopped
1/4 teaspoon black pepper
1 teaspoon mango powder (amchoor)
2 tablespoons oil
1 teaspoon cumin seeds (jeera)
1 tsp red chilli powder

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For making Pakwan:
Pakwan (Crisp maida Poories known as Pakwan):

1 cup all purpose flour (maida/plain flour)
1 cup wheat flour
1/4 cup semolina (sooji)
1 teaspoon Ajwain seeds
1 teaspoon of salt
1/2 teaspoon cumin seeds (jeera)
2 tablespoon oil
Approx. 1/2 cup of water
Oil to fry

For garnish :
Tamrind chutney
Dhania pudina chutney
Chopped onions
Fried and salted green chillies

Method

Preparing Dal:

Wash and soak chana dal for at least 2 hours.
Drain the water and in pressure cooker add dal, 2 cups of water, salt, turmeric, green chili, and ginger, close the cooker and cook over medium high heat for about two whistles. Then lower the flame and cook for 2 minutes.

Turn off the heat and wait until steam has escaped before opening the pressure cooker.
Dal should be whole, soft well-cooked but not mushy. Add black pepper, mango powder. Mix it well. Dal should be thick in consistency.

Heat the oil in a small tadka pan.
Add cumin seeds, after seeds crack stir for few seconds , add lal mirch. Powder , and pour over dal mix it well and set aside. Sprinkle black pepper powder too.

For making Pakwans :

Mix flours, sooji, salt, cumin seeds, ajwain and oil. Add enough water to make firm dough. Knead the dough well.
Set the dough aside and let it sit for at least 15 minutes or longer.
Divide the dough in equal parts, Roll the dough like roti.
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Prick the rolled dough all over with a fork. This will limit poories from puffing and make them crisp.

Heat the oil in a deep kadai over medium heat.
Lower down the rolled poori one at a time until both sides are a light golden-brown.
Transfer pakwan over paper towel, it will absorb the extra oil.
After the pakwan cools to room temperature they should be crisp. You can store it in airtight container
Assemle:
Serve Pakwan with hot dal with drizzle of tamarind chutney and green chutney. Garnish with chopped onions and fried salted green chillies.

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For presentation and easy to eat purpose, i have served it in shot glasses.

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Puffed rice (Murmura) Uttapam

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Puffed rice is a type of puffed grain made from rice, commonly used in breakfast cereal or snack foods, and served as a popular street food/chaat as murmura bhel in India. And It is offered to Hindu gods and goddesses in all poojas in the South India.    Puffed rice is light and dry, ideal for obese people, as it is very low in calories and gives a feeling of fullness.
It is high in iron yet easy to digest.
It is also a good snack for those sensitive to wheat and gluten.

With so many benefits, i gave it a try by just blending it with soaked urad dal and with addition of few vegetables made Uttapa out of it. And the best part is this batter doesn’t need to be fermented.

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Soaking time : 4 hours

Prepration time : 15 minutes

Cooking time : 15 minutes

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INGREDIENTS:
Serves 4 People                                           Urad dal 1 cup (soaked for 3-4 hours, grind to medium consistency)
1 cup soaked sooji/rava/Semolina (In enough of buttermilk for 2-3 hours)
1 cup Murmure/puffed rice (Crushed in a mixer)
Ginger Chilli paste 2 tbsp
Black Pepper powder 1 tsp
Thick curds 3-4 tbsp
Oil 1 tsp
Eno 1 tbsp
Salt to taste
2 Capsicums
2 tomatoes, chopped in chunks
Onions 2 (finely chopped)

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Procedure:
In a big bowl, mix urad dal paste, buttermilk soaked sooji/rava, puffed rice/ murmure powder together. Add required amount of water to make uttapam batter. Add salt , pepper powder, oil, curd and eno. Mix well.

Add eno only when you are ready to make uttapams. Spread uttapam mix on a hot non stick tawa/griddle. Keep the flame on low.

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Decorate with chunks of tomatoes, onion and capsicum. Cover it with a lid and let it cook till it becomes crisp.Slowly flip the uttapam on to the other side. Keep the flame on medium-low. Let it cook nicely.

Serve hot with sambhar and coconut chutney.

Notes:  1.This is a best breakfast option when in hurry, as this doesn’t need any fermentation.

2. Just soak urad dal and sooji/rava/semolina for few hours beforehand and grind it and keep it out or in the fridge. It would be very handy as you just need to chop veges and make instantly.

Barley Idlis

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The Oomugi which are barley grains were sent to me by @GoIndiaOrganic for Belly Nirvana programme through @Plattershare. As i have never worked with barley so this was a challenge for me to incorporate it and make something interesting with it. It looks like rice. It has numerous health benefits like it is rich in fiber,  helps in losing weight, lowers cholesterol, promotes healthy blood sugar levels and reduces the risk of cardiovascular diseases.

It gives great health boost when added to our daily meal. This grain can be added to rice or roti and one can not realise the presence of barley while consuming all the health benefits of the super grain. Though it is not as famous as oats or quinoa but it’s numerous health benefits will surely compell you to pick this super grain.

On the safer side i begin my association with barley by adding  this into idli batter and to my surprise no one even came to know that barley grains have been added to it.

Soaking time: 2 hours                     Preparation Time: 10 min              Fermenting time: 4 hours                      Cooking Time: 30 mins.                          Makes 25 idlis

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Ingredients
1/2 cup barley (jau)
1 cup parboiled rice
1/2 cup urad dal (split black lentils)
1/4 tsp fenugreek (methi) seeds
salt to taste
1/2 cup chopped and boiled mixed vegetables (carrot and capsicum)
Eno fruit salt 1/2 tsp

For Serving
sambhar & coconut chutney

 

Method
Wash and soak the parboiled rice, urad dal and fenugreek seeds in a deep bowl in enough water for 2 hours. Drain and keep aside.
Wash and soak the barley separately in a bowl in enough water for 2 hours. Drain and keep aside.

Combine the parboiled rice, urad dal, fenugreek seeds and and barley in a mixer to a smooth paste using little of water.

Transfer the paste into a bowl, add the salt and mix well.
Cover it with a lid and keep the batter aside to ferment for 4 hours.
After fermentation, mix the batter well once again. Now add eno. Mix well.

Grease the idli moulds with a little oil and pour spoonfuls of the batter into each of the idli moulds.
Sprinkle a few mixed vegetables over each idli.
Steam in an idli steamer for 15-20 minutes or till they are cooked.

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Serve hot with Sambhar & coconut chutney.