Mooli Paratha


Mooli Paratha

Easy Mooli Paratha recipe by Mum. Make your breakfast simply delicious!

Do try it out 🙂

Ingredients For the dough

  • Wheat flour – 2 cups
  • Oil – 1 tbsp
  • Salt – as required

For the stuffing

  • Grated Mooli / Radish  –  1 cup
  • Green chilies finely chopped  – 2
  • Garlic finely chopped – 1 large clove
  • Turmeric powder – 1/4 tsp
  • Garam masala powder – 1/4 tsp
  • Red chili powder – 1/2 tsp
  • Coriander powder – 1 tsp
  • Dry mango powder – 1/4 tsp
  • Cumin seeds  – 1/2  tsp
  • Coriander leaves finely chopped  – 2 tbsp
  • Salt – as required

Method:

  • Grate the radish and squeeze out as much water as you can. You can use this water to make the dough.
  • In a large bowl add the flour and salt, mix it well. Then add the radish water little by little to make a soft dough. Add the oil and knead it well. Keep it aside covered  for 10-15 minutes.
  • Add all the ingredients from green chilies to salt to the grated radish ( Do squeeze out the excess water if any from the grated radish) . Slightly crush the cumin seeds, finely chopped green chilies and garlic before adding. You can add radish leaves if you wish to instead of the coriander leaves.
  • Divide the dough into equal portions and make small balls. Flatten each  ball a little and place the stuffing inside, then bring all the edges together and seal it completely so that the stuffing doesn’t come out. Now roll this with a rolling pin to make a paratha to the thickness you desire.
  • Heat a tawa and shallow fry with oil or butter on both sides on medium flame till golden brown.
  • Serve hot with curd (sprinkled with pepper) and any pickle of your choice.

Variation: For those who do not wish to make a stuffed paratha, here is a simple method to make these yummy parathas quickly.

  • Add all the ingredients to the wheat flour with little water if required and knead it well with oil into a soft dough.
  • Divide the dough into equal portions and roll them into thick parathas.
  • Heat a tawa and shallow fry with oil or butter on both sides on medium flame till golden brown.
  • Serve hot with curd (sprinkled with pepper) and any pickle of your choice.

Mini Rava Idlis!


Mum’s Rava Idlis were always a treat. With yummy chutney and hot rava idlis, weekend breakfasts were just delightful 🙂

Do try them out! Kids will enjoy every bite!

Rava Idli Image Credit: Mujahid Khaleel

Rava Idli
Image Credit: Mujahid Khaleel

Ingredients:

  • Rava  – 11/2 cups
  • Curd – 3 cups
  • Finely chopped onion – 1 large
  • Green chilies finely chopped – 3-4
  • Coriander leaves – 1 cup
  • Carrot grated – 1/2
  • Mustard seeds – 1 tsp
  • Chana dal – 1 tsp
  • Urad dal – 1 tsp
  • Curry leaves – 7-8
  • Soda – 1 pinch
  • Oil – 1 tbsp + 1 big ladle
  • Salt as required

Method:

  • Roast the rava with 1 tbsp oil  for less than 5 minutes and make sure there are no lumps. Do not burn.
  • Heat 1 big ladle oil in a Kadai. Add mustard seeds. Once they stop spluttering add chana dal, urad dal. After a few seconds add onion, green chilies, curry leaves and salt. Fry till this onions are translucent.
  • Now add the rava and fry for sometime. Do not burn.
  • Removed from heat and allow to cool.
  • Now add curd. If the curd is too thick, add a little water. Curd and water together should be 3 cups. The batter should be same as Idli batter ( neither thick nor thin) consistency. First add 21/2 cups, then slowly add the 1/2 cup. If you still feel the batter is thick, add a little water and adjust.
  • Add the grated carrot.
  • Add soda. Add coriander leaves after a minute or 2. If added immediately, the  coriander leaves turn black.
  • Pour in Idli container and steam  for 10 – 15 minutes.
Rava Idli Image Credit: Mujahid khaleel

Rava Idli
Image Credit: Mujahid khaleel

Garnish with thinly sliced cherry tomatoes and grated carrots if you like.
Looks attractive and kids would love to eat these mini rava idlis. Serve with any chutney, chutney podi or vegetable Saagu.

Perfect combo – Puri & Vegetable Saagu!


Favourite among the kannadigas, the Vegetable Saagu is  best served with Puris, Set Dosas or Rava Idli. Mom would make this on Sundays and we would just love it. She learnt most of the  South Indian dishes from her childhood friend Sandhya who is also a great cook. Do make this on weekend and relish every bite!

Here’s how you can make hot puris!

Puri  Image Credit: Mujahid Khaleel

Puri
Image Credit: Mujahid Khaleel

Ingredients

  • Wheat flour – 2 cups
  • Water – enough for making the dough
  • Oil – 2 tsp for kneading + for deep frying
  • Salt as required

Method:
Mix the flour and salt in a large bowl. Add water little by little to form a medium soft dough. Mentioning it as medium soft, as the dough should not be too stiff or soft. The secret of soft puris lies in the way you knead the dough. Add 2 tsp of oil and continue kneading till the dough is smooth and has the right softness. Keep aside covered for 30 minutes.

Divide the dough into lemon sized balls. Roll these balls till they are smooth and make sure there are no cracks. Roll them into circles using a rolling pin. Let the circles be of medium thickness which helps in making puffy puris.

Heat oil in a wok enough for deep frying on medium flame. Deep fry the puris one at a time, pressing it under oil with a slotted spoon until the puri puffs up. Turn and cook on the other side. Serve hot with any side dish of your choice.

Delicious Vegetable Saagu 🙂

Vegetable Saagu Image Credit: Mujahid Khaleel
Ingredients:

  • Chopped onion – 1 medium sized
  • Chopped tomato – 1 medium sized
  • Beans, carrot, peas, cauliflower, cabbage, chowchow/ chayote, potato – 1/4 cup each
  • Fried gram – 2 tbsp
  • Grated coconut –  2 tbsp
  • Green chillies – 2 tbsp
  • Coriander leaves – 1 cup
  • Ginger – 1/2 inch piece
  • Cloves – 2
  • Cinnamon – 1 small stick
  • Coriander powder – 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Oil – 2 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Chana dal – 1/2 tsp
  • Salt – as required

Method:

  • Grind together all ingredients from Fried gram to cinnamon with very little water.
  • Heat oil in a Kadai. Add mustard seeds, after they splutter add urad dal, chana dal and curry leaves.
  • Add onions and sauté on medium flame till translucent.
  • Add tomatoes and cook until soft.
  • Add the ground masala, coriander powder, turmeric powder, salt as required and fry well for sometime until raw smell goes.
  • Add all the vegetables and fry. You can add vegetables according to your choice. Mom used to say not to omit chowchow/ chayote as it gives a very good taste to the Saagu.
  • Add water and cook until the vegetables are done. For faster cooking, use cooker and cook for 2 quick whistles. Make sure not to over cook the vegetables.
  • Serve hot with Puri , Set Dosa or Rava Idli.

Methi Paratha


Parathas would make a great start for the day. Mum would make parathas of all types – aloo, methi, cabbage, radish, and paneer.

Miss the yummy taste. But, here’s Didi’s hand at Methi paratha 🙂

Methi Paratha

Methi Paratha
Pic Courtesy: Mujhahid Khaleel

Ingredients

  • Wheat flour – 3 parts
  • Gram flour – 1 part
  • Methi leaves – 1 cup
  • Garlic – 6-7 cloves
  • Cumin seeds/ Jeera – 1 tsp
  • Green chillies – 4-5
  • Salt – as required

Method

  • Wash and finely chop the methi leaves. Mix the same with wheat and gram flour
  • Finely chop the green chilies and crush them along with jeera. Add the same to the flour. Add salt.
  • Make the dough by adding water little by little.
  • Knead it well by applying some oil.
  • Leave is covered for about 30 minutes.
  • Roll it into thick parathas.
  • Shallow fry on both sides with oil or butter.
  • Serve hot with any curry or pickle.

Aloo Paratha


Mummy’s delicious Paratha’s would kick start our day 🙂

From aloo to paneer, Mum made the most amazing Parathas for us.

aloo paratha

aloo paratha

Here is our favourite aloo paratha 🙂

Ingredients

For the dough

  • Wheat flour – 1 ¾ cup
  • Maida – ¼ cup
  • Salt – 1 tsp

For the stuffing

  • Potatoes – ½ kg
  • Green chillies – 8
  • Ginger-garlic paste – ½ tsp
  • Turmeric powder – ¼ tsp
  • Garam masala powder – ¼ tsp
  • Cumin powder – ¼ tsp
  • Finely cut coriander leaves
  • Salt

Method

Cook potatoes. Peel and mash

Add the rest of the ingredients to the mashed potatoes

Make medium sized balls from the dough. Flatten each ball and put the filling inside. Close and seal well all around. Press and dredge in wheat flour and roll out into thick parathas.  Heat ‘tawa’ and fry the parathas using oil. Serve hot with curd or ketchup 🙂