Mooli Paratha

 As I write this, it strikes me that I did not take a picture of the mooli stuffing I made for the paratha. Mooli...Daikon...white Radish. One of the rare vegetables which was not in my mom's favorite list. Mainly because the creates a lot of smell when it is getting cooked and back in the day, we did not have ant exhaust in our house in the mother land.

But here is it not a problem. I have my exhaust on any time I am cooking. The stuffing is very very simple.

 Mooli Paratha (Daikon stuffed Indian Wheat bread)

Mooli paratha

Stuffing Ingredients:

1. 1 daikon about a foot long. scrapped clean, washed and grated
2. 1 teaspoon  each of salt, coriander powder, cumin powder, mustard seeds
3. 1/2 teaspoon each of urad dal,  cumin, turmeric
4.  1 tablespoon sambar powder (optional)
5. 1/2 tablespoon oil
6. 1 red green chili chopped fine (optional)

Ingredients for paratha:

1. 3 cups wheat flour
2. oil for frying paratha
3. water for mixing the dough
4. 1 teaspoon salt

In a pan heat the oil (turn the exhaust on) and add the mustard seeds and cover and fry till they splutter. Add cumin and urad dal and fry for 30 more seconds. Add the chilli if using and add the grated Daikon. Add all the spices and mix well and cover and cook for 10 minutes. Garnish with finely chopped cilantro if you want. Let it cool.

Mix the wheat flour with salt and water into dough and set side for 10 minutes. Divide into 8 parts. Roll on a clean surface to about 4 inch circle. Add a tablespoon of the stuffing and "wrap" the stuffing with the dough and make it into a ball between your palms.

Add more flour to the surface and roll the stuffed dough ball into 6-8 inch ball. Heat the griddle and fry the roti until dark brown spots appear on most of the surface. Add a teaspoon of oil or ghee on both side and serve with your favorite chutney or yogurt or as is.

Mixed veg curry for poori

After along time I made poori but this time I made it using the pillsbury mixed grain wheat flour. And frankly I expected them to come out hard and not so good. But they turned out nice and all airy

I made a mixed vegetable curry to go with it instead of the regular aloo Chana , all yummy and nutritious

Mixed vegetable curry

Mixed Veg curry for Poori

Ingredients
1. 1 large potato cut into 1 inch cubes
2. 1 large carrot cut into cubes
3. Half bunch or about 2 cups packed fresh spinach
4. 1/2 cup peas
5. 1/2 cup chopped onions
6.1 tablespoon oil
7.1/2 teaspoon each of cumin, chilly powder, turmeric, ginger garlic paste
8. 3/4 teaspoon salt

In a pan heat the oil and add cumin and fry till they start spluttering. Add onions and fry till they start turning brown. Add ginger garlic paste and fry for a minute. Add the rest of the ingredients stir to combine cover and cook for 10 minutes. Add 1/2 cup water and simmer for 5 more minutes. Garnish with cilantro and serve with roti or poori

Cabbage Poriyal with Plain Roti

Somtimes you just have to make something so very simple and quick so as to make your life a little easier. This particular dish is one such dishes which is a very simple and a stand-by for me because it is such a no brainer and cabbage is one of those vegetables' which is always there in my fridge waiting for me.
        You can make your life much more easier by serving it with white rice and Khatti Dal or Sambar. As per me I am just serving it with Plain Roti. You can also make Roghni Roti or Kalonji Roti -Variations of the Roti

Cabbage Poriyal (Simple cabbage stir fry)

Cabbage Poriyal

Ingredients:

1. 1/2 head of a medium green cabbage (about 3 cups) shredded
2. 2 tablespoons oil
3. 1/2 teaspoon each of cumin, mustard seeds, urad dal, turmeric, salt
4. 3 dried red chillies broken
5. few curry leaves

In a pan heat the oil and fry the cumin, urad dal and mustard seeds for 2 minutes. Add dried chillies and curry leaves and fry for a couple of more minutes. Add the cabbage and stir to combine. Add salt and turmeric and cover and cook till cabbage becomes tender. About 15 minutes. garnish with cilantro and serve with Roti

Roti (Plain Indian Wheat Bread)

Plain Roti

Ingredients:

1. 3 cups of whole or regular wheat flour +Extra for rolling the roti
2. Water for making in dough
3. 1/2-2/3 teaspoon salt
4. 1 teaspoon oil  + Oil for frying roti

Sift the flour with salt and add water to the flour a little at a time until the dough comes together. Apply one teaspoon of oil to the palm of your hand and roll the roll with your palm so that the oil coats the dough. Cover and set aside for 20 minutes
        Divided the dough into 6-8 parts. Clean your counter top and sprinkle some flour and start rolling one part of dough into tortilla. Add more flour if the dough starts to stick. Heat a griddle and fry the roti 1 minute at a time till drak spots start appering. Drizzle 1/2 teaspoon of oil on each side and fry for a couple of more minutes. Serve hot

Kaddu Moong Dal

I was searching for some simple dal curry to go with the roti I was making. I made Pesara Pappu Sora Kaaya. This is one of the most yummies dal curry you can ever mae and eat. So njoy

Kaddu Moong Dal (Lentils with bottle gourd)

Lauki masoor dal

Ingredients:

1. 1 medium sized bottle gourd
2. 1 cup moong dal (toasted)
3. 2 cups water
4. 1/2-3/4 teaspoon salt
5. 1 green chilly cut into pieces
6. 2 red chillies broken into pieces
7. 1/2 teaspoon each of cumin and mustard seeds
8. few curry leaves
9. 1 tablespoon oil
10. 1 garlic chopped (optional)
11. 1/4 cup chopped onions

Peel the bottle gourd and cut into small pices about 1 inch. In a pressure cooker, heat the oil and fry the onions till tender. Add dal and bottle gourd, turmeric and water and cook for 3 whistles (Don't add salt here). After the steam escapes, open the cooker and mash the dal and bottle gourd pieces a bit. In a pan heat the oil and fry the cumin and mustard seeds for a couple of minutes. Then add  garlic, green and red chillies and curry leaves and fry till the chillies get dark. Add this on top of the dal and simmer for 5 minutes along with salt. Garnish with cilantro, stir to combine and serve with Roghni Roti or regular roti

Roti (Pan fried Indian bread made with wheat flour)

Ingredients:

1. 3 cups wheat flour (makes about 8 rotis) and extra for rolling
2. water as needed
3. 3/4-1 teaspoon salt
4. Oil or butter for pan frying

In a bowl mix the salt into the flour and add water little by little until you can make soft dough. Take about 2 teaspoons oil in your palm and roll the dough ball. Cover and set aside for 20 minutes. Divide the dough into 8 parts . For rolling take a rolling pin, add some flour to your cleaned counter top. Put one part of dough on the flour and spinkle some flour on top of the dough and roll the dough until you get about 1/6-1/8 inch thick tortella. Fry it on a hot griddle or pan and apply oil once drak brown spots start appearing on the roti. Remove from heat and serve hot roti with your favourite dal or any curry 

Mutter Paneer and Dal Makhani

This is another of those dishes that my brother likes. So I made it and I also made Dal makhani which is my favourite and it may be a little different version from the original...hmmm to be frank with so many websites out there with the recipes for dishes you want, what can you call original? I donno!!!

Anyway, I made the above two dishes and I made cabbage roti with that. This particular roti is not a paratha i.e cabbage stuffed in between the dough but cabbage mixed in with the flour to make dough for the roti. So here comes...

Patta Gobi Roti (Indian bread with cabbage)

Cabbage roti

Ingredients:

1. 3 cups wheat flour
2. 1 cup finely shredded cabbage
3. 1/2-3/4 teaspoon salt
4. water for makeing dough
5. oil for frying roti

In a microwave safe bowl microwave the cabbage covered for 3 minutes with a little bit of water. Set aside to cool.
            When the cabbage gets to room temperature add it to the flor and salt and mix the dough with  little water at a time. Form the dough into a ball, apply a tablespoon of oil to your palm and roll the dough. Cover and set aside for 20-30 minutes.
            Make about 8-9 equals parts of the dough and roll it into roti 1/6 inch thick. Heat the griddle and fry the roti till it gets dark brown spots. Apply canola oil or ghee (clarified butter) and fry for 1 more minute on each side. Enjoy hot with Dal makhani and Matter Paneer

Matter Paneer (Peas and cottage cheese curry)

Matter Paneer (Peas with cottage cheese)

Ingredients:

1. 2 cup of paneer ( 1 cm cubes)
2. 1 cup fresh or frozen green peas thawed
3. 1/2 cup fienly chopped onions
4. 1/2 cup finely chopped tomatoes or 2 tablespoons tomato paste
5. 3 tablespoons oil
6. 2 small or 1 big green chilly chopped
7. 1/2 teaspoon salt, turmeric, red chilly powder
8. cilantro for garnishing

Here is How to make fresh Paneer
In a pan heat 2 tablespoons of oil and fry the paneer pieces till they start changing color. Drain and set aside. Add the rest of the oil and fry the onions till they become translucent. Add the green chillies and tomatoes (if using fresh) and cook till they become pulpy. Add the rest of the ingredients (if using tomato paste add it here) , add 1/2 cup of water, cover and simmer for 10 minutes. Add cilantro and simmer it for 5 more minutes. Serve with roti or rice

Dal Makhani (Lentils in buttery gravy)



Dal Makhani

 Ingredients:

1. 1/2 cup whole Urad dal with skins (Black gram) soaked in water over night
2. 1/2 cup kidney or pinto beans soaked over night
3. 1/2 cup chopped onions
4. 1/2 cup finey chopped tomatoes
5. 1/2 cup milk
6. 1 big or 2 small green chillies chopped
7. 1/2 teaspoon cumin, salt, chilly powder, turmeric, finely chopped ginger
8. 1 teaspoon coriander powder, mango powder (optional), butter, plain yougurt
9. 2 tablespoons oil

In a pressure cooker, cook the drained black gram and beans with turmeric and 1/2 cup of water for 2 whistles. In a pan heat the oil fry the cumin for a couple of minutes. Add onions and fry the onions till tender. Add green chillie and ginger a fry for a couple of minutes more. Add tomatoes and fry till they become pulpy. Add the beans and lentil mixture from the cooker and mash them a little. Add the rest of the ingredients stir to combine and simmer for 10 minutes covered, stirring occasionally. Top it with butter if using, garnish with cilantro and enjoy hot Dal makhani with roti

Sweet bread

This recipe is from one of my cousin sister-in-laws. Hmm...what is cousin sis-in-law. Well...she is the wife of my cousin :D . This was her mom's recipe. She used to make it when she was craving something sweet.

So...this sweet bread is roti actually but sweet

Misti Roti (Indian bread stuffed with Sugar)

Ingredients:

1. 1 cup of wheat flour
2. water to make dough
3. 4 teaspoons sugar divided
4. Ghee or clarified butter to fry the roti
5. 1/4 teaspoon salt
6. 1 teaspoon oil

Mix the salt in the wheat flour and add a little water at a time and make it into a dough. Rub it around with the oil and set it aside covered for 20-30 minutes. Divide it into 4 parts. Take one part and roolit into a small circle. Add one teaspoon sugar and make it into a dumpling. Add some flour to the surface and roll it again into a roti. Heat the griddle and fry the roti until golden brown on both side. Add ghee to both side and serve hot. It is YUMMY!!!