I am not a great vegetable fan. So obviously radish is not something I would like to have in its normal sabji preparation. Recently we had gone for crop picking and radish season was on. We had picked up couple of red radish. I obviously would not enjoy the subji made out of them. So thought of trying out the raddish or mooli paratha.
Here we go with the recipe. For this we need the radish in scrapped, grated and all its water drained and water retained separately.
- 1 cup grated radish ( with the water oozed from grated radish completely drained and retained. The radish left over should be as dry as possible)
- 1/2 tsp ginger garlic paste
- 1/4 tsp carrom seeds
- 1/2 tsp green chilli
- 1/2-1 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 2 tbsp coriander leaves, chopped
- salt as per taste
- 2 cups whole wheat flour
- 2 tbsp oil
- salt as per taste for the dough
- radish water plus drinking water as required
- flour for dusting and rolling
- ghee for frying
- Mix all the ingredients roughly – radish, ginger-garlic paste, carrom seeds. green chilli, red chilli pwd, turmeric pwd, cumin powder, coriander pwd, coriander leaves and salt.
- To the above add the flour, oil, more salt if required and radish water as required. Incase you need more water to knead th dough apart from the radish water, then you may use.
- Keep the dough covered with a damp cloth for at least 30 mins.
- Divide the dough into 12 -15 balls.
- Roll each into a 1/8 inch thick disc of around 6 inch dia using enough flour as required.
- Fry over a hot griddle using generous amount of ghee.
Cheese stuffed garlic bread has been our favorite even back in India. Now that I have my new kitchen gadget the stand mixer, bread recipes or baking is always on my mind.
Taking garlic bread recipe shared by hebber’s kitchen as the base and alternating or adjusting few ingredients readily available at home instead of the one’s mentioned, this happens to my tried, tested and relished version. Yum yum
- 1/3 cup warm milk
- 1 tsp yeast
- 1 tsp sugar
- 1/4 tsp salt
- 1 cup all-purpose flour
- 1 tbsp butter
- 1 tsp garlic powder
- 3/4 tsp mixed herbs
- oil for coating
Garlic butter :
- 2 tbsp butter, melted
- 1 tsp garlic powder
- 1 tbsp coriander leaves, chopped
- 1 tsp mixed herbs
1 tsp red chili flakes
Other ingredients :
- 1/3 cup mozzarella cheese,shredded
- flour for dusting and rolling
- Mix the yeast salt and sugar in warm milk and allow it to stand for 5 mins or till frothy.
- In the flour, add garlic powder, mixed herbs, butter and the frothy yeast mixture and knead into a soft dough.
- Coat with oil and allow the dough to rest for 2 hours. Keep the dough bowl covered with damp cloth. The dough will double up.
- Mix together all the ingredients of garlic butter.
- Dust the countertop with flour and punch the dough for 5 mins.
- Spread or roll out the dough into a thick circular disk.
- Apply a layer of garlic butter on the dough using a brush.
- Then sprinkle the cheese on half the side and cover the cheese with remaining half of dough making a semi-circle or fold into half.
- Properly seal the edges.
- Brush the remaining butter on the top.
- Using a knife give slight cuts on the bread so that once it bakes you get slices formation.
- Bake for 15 mins or till slight brown in an oven preheated at 350 F.
My husband used to not like to eat okra as it is very sticky and chewy to eat. But recently I started making the regular okra dish by frying the okra prior to use so that the stickiness vanishes. And the dish prepared in this way is enjoyed by my husband.
I thought making the same type and form of okra dish every time would make it monotonous and we would get bored.So I tried something new.
- 12-15 medium-sized okra
- 2 tbsp coconut powder
- 2 tbsp roasted peanut powder
- 3/4 tsp sesame seeds
- 1 tsp garam masala powder
- 1 tsp coriander powder
- 3/4 tsp dry mango powder
- 1-1 1/2 tsp red chilli powder
- salt as per taste
- 1/2 tsp mustard seeds (rai)
- 1/2 tsp cumin seeds (jeera)
- 1/8 tsp asafoetida (hing)
- 5-6 curry leaves
- 1/2 medium onion, chopped
- 1/2 tsp ginger-garlic paste
- 2 tbsp coriander leaves, finely chopped
- Wash the okra and pat dry them using a paper towel.
- Cut off the top stem part of the okra and give it a slit along one side/edge. You can cut them into half before slitting them in case they are too big in size.
- In a bowl, mix peanut powder, coconut powder, sesame seeds, garam masala, dry mango powder, coriander powder, red chilli powder, 1 tbsp chopped coriander leaves and salt as per taste.
- Check the taste and add anything if required. Add little water to this mixture to turn the powder mix into a coarse paste.
- Stuff this masala paste into the slits of the okra. Retain the remaining masala.
- In a pan, heat a tbsp of oil. Place the okra in the pan and fry them covered for 5-7 mins.
- Once cooked on one side, flip them and cook them covered again for another 5 mins.When done, remove them on a plate. Add oil as and when required for frying.
- In the same pan, heat a tsp of oil.
- Once hot, add the mustard seeds, cumin seeds, asafoetida, curry leaves.
- Once they flutter, add the onion and ginger garlic paste. Saute well until cooked.
- Once onion is soft and transparent, add the retained masala paste. Saute till well cooked and mixture separates out.
- Then add the fried okra and cook for another 5 mins.
- Bharwan Bhindi is ready to be served with roti or chapati.
Puranpoli is a sweet form of chapati – a chapati(poli) stuffed with puran – a mixture of boiled bengal gram and jaggery. It is an item prepared in most states of India like Goa, Maharastra, Gujrat, Karnataka,etc during festivals. If I need to translate it in English, I would name it as sweetened bengal gram stuffed tortilla. There is another form of stuffed tortilla – Saanjori whose recipe I shall share in future.
Some people in some states even use sugar instead of jaggery. You can even use botth in equal proportions. My mum-in-law bears the expertise in making puranpoli. When she made and fed us, I never bothered to indulge in noticing the recipe. But after coming here, I decided to attempt it on my own to surprise my hubby, my parents and my mum-in-law too.
- 1 1/4 cup bengal gram (channa dal)
- 1 1/4 cup jaggery
- 1 tsp cardamom powder (If the cardamom powder is too strong, use only 1/2 tsp of it)
- 1/4 tsp tumeric powder (haldi)
- salt as per taste
- 2 cups all purpose flour (maida)
- salt , oil for kneading the dough
- extra flour for making the polis
Note : Remember that to make the best puran, you need to take bengal gram and jaggery/sugar in equal proportion. Eg. for 1 cup bengal gram, use 1 cup jaggery or 1 cup sugar. If you intend to use both jaggery and sugar, then for 1 cup bengal gram, use 1/2 cup jaggery and 1/2 cup sugar.
Also, many use same quantity of maida as that of bengal gram. But I preferred using a little more so that I should not fall short of . 😉
- Wash channa dal thoroughly well, soak for 5 hours and then pressure cook it for 5-6 whistles.
- Once pressure is completely released, remove the dal and drain any water that remains.
- Put this dal in a non stick pan, to it add the jaggery and turn on the gas. Keep stirring occassionally so that the mixture does not get burnt and stick to the bottom of the pan. The jaggery will melt down.
- Add the cardamom powder, tumeric powder and salt as per taste. Mix well.
- While the mixture almost begins to dry but still has slight watery consistency, put off the gas.
- Transfer the mixture into a mixie jar and grind it. After grinding, it will ideally dry on its own and form a lump. If not, then again tranfer to the saucepan and heat till puran dries up, leaves the sides and forms a lump. Take care that it doesn’t get burnt or stick to the pan.
- Knead a soft dough with all purpose flour, oil and salt as per taste. You can also add little of turmeric powder(optional) while you knead the dough to enhance the color of the final poli. Coat the kneaded dough with excess oil and keep it covered for half an hour. I usually keep the dough wrapped in wet but squeezed muslin cloth.
- Make golf size balls of puran and similarly make equivalent number of balls of dough.
- Take a dough ball and roll it into a small roti just enough to cover up the puran ball.
- Put the puran ball in the middle of the roti and cover the puran with the roti.
- Cover the puran stuffed dough ball with more than enough flour and start rolling into a medium sized disc. Keep applying enough flour while rolling.
- Tip : Sometimes, some find it difficult to achieve step 8-10. Alternate for this is – divide the dough into twice the number of puran balls i.e. two dough balls for one puran ball. Take two dough balls and roll each ball into small discs ( around 2-3 inch in dia., enough to accommodate the puran ball). Flatten the puran ball into a patti and place it in between the dough discs. Seal the edges of the dough discs together such that the puran is well sealed and locked between the dough. Roll this stuffed dough disc further into a medium sized disc, applying enough flour while rolling.
- Cook the poli on a hot tava or griddle on both the sides by applying ghee (butter) and flipping over only once.
- Serve hot with melted ghee for breakfast or snacks.