Mooli Paratha (Raddish Flat Bread - Punjabi Style)

         These stuffed radish parathas are an integral part of a menu in any Punjabi household. The best place to relish all these delicacies is in a dhaba, where they are served along with some pickle, yoghurt, raita or with lots of butter.

          Now these yummy and delicious parathas can be easily prepared at home in a nutritious way. I gave it a slight Bong touch by adding some panch phoron powder. You can also temper it with kalonji (nigella seeds) for a more authentic Bong flavour. 

          They are an ideal breakfast menu and a hot favorite as a lunch box meal for young and old alike. As they are wholesome and filling, it can be had any time of the day for a healthy meal. So check out the step by step pictorial recipe to prepare it.

• 1 cup atta (wheat flour)
• 1 cup radish, tightly packed, grated
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/2 tsp. cumin seeds / kalonji
• 2 green chilies, chopped finely
• 2 tbsp. coriander leaves, chopped
• 1 tbsp. roasted panch phoron powder (equal quantities of fennel, mustard, cumin, fenugreek & nigella seeds)
• oil to shallow fry

          Add 1 tsp. salt to the grated radish and keep aside for 15 minutes. Then squeeze out the water from it twice. Reserve the strained liquid aside.

         Heat 1 tbsp. oil in a non-stick pan and temper with cumin seeds. After it stops sizzling, add the grated radish, green chilies, coriander leaves, salt, chili powder, turmeric powder and panch phoron powder. Sauté for 2 minutes on low to medium flame. Set aside to cool.

         Meanwhile knead a dough with atta, salt, 1 tbsp. oil and required quantity of the reserved liquid. Set aside for 30 minutes.

         Divide the dough into 10 equal portions and the stuffing into 5 portions. Roll out each of the dough portions into a small circle, just like poori and keep aside.

          Now take 2 rolled pooris. On one poori, spread evenly one portion of the radish stuffing and place another poori over it and seal all the edges firmly. Roll out into a bigger circle by dusting some flour.

          Make similar stuffed parathas in the same way and keep them aside. Heat a tawa / griddle and shallow fry them one at a time by drizzling a tsp. of oil over it. When one side is done, flip it over and fry the other side by drizzling some more oil.

          Shallow fry the rest of the parathas in the same manner. Serve hot with some butter, chutney, yoghurt or pickle.

                    Add 1 tsp. salt to grated radish & keep aside for 15 minutes. Squeeze out
                    water from it twice. Reserve strained liquid aside.

                    Heat 1 tbsp. oil in a non-stick pan & temper with cumin seeds. Add 
                    grated radish, green chilies, coriander leaves, salt, chili powder, turmeric 
                    powder & panch phoron powder. Sauté for 2 minutes. Set aside to cool.

                  Meanwhile knead a dough with atta, salt, 1 tbsp. oil & some of the reserved
                  liquid. Set aside for 30 minutes. 

                    Divide dough into 10 equal portions & the stuffing into 5 equal portions. 

                 Roll out each dough portions into a small circle. Now take 2 rolled pooris.
                 On one poori, spread evenly a portion of the radish stuffing.....

                               ........and place another poori over it.

                                 Seal all the edges firmly. 

                               Roll out into a bigger circle by dusting some flour.

                     Heat a tawa & shallow fry them by drizzling a tsp. of oil over it. When 
                     one side is done, flip it over & fry other side by adding more oil.

                               Serve hot with some butter, chutney, yoghurt or pickle.

Grilled Chicken (In Microwave)

          Grilled chickens are a hot favourite with everyone. So these homemade, tempting and delicious grilled chicken are not only easy to make in a microwave but it is completely hassle free. They are healthy as I have used olive oil and when had with some salad makes for a complete wholesome meal. They are a perfect treat for any in-house party too and is a great accompaniment with cocktails and mocktails. 

• 6-7 pieces of chicken on bones, curry cut
• 1 tbsp. red chili powder
• salt to taste
• 2 tbsp. lemon juice
• 2 tbsp. olive oil + 1 tbsp. oil
• 1/2 tsp. garam masala powder
• 1 tsp. ginger-garlic paste
• lettuce, onion rings, green chilies & lemon wedges for garnishing

          In a bowl, mix together all the above mentioned ingredients (except the chicken pieces and 1 tbsp. oil). Marinate the chicken in the prepared paste for 5-6 hours, preferably overnight.

          Place the marinated chicken over a greased microwave rack and baste with 1 tsp. oil. Grill for 12-15 minutes on one side.

          Flip it over and baste with the remaining oil. Grill again for 12-15 minutes. (Standing time inside the microwave for 5 minutes more). Serve hot with all the garnishing ingredients.

                   Place marinated chicken over a greased microwave rack & baste with
                   1 tsp. oil. 

                   Grill for 12-15 minutes on one side. Flip it over & baste with remaining oil. 
                   Grill again for 12-15 minutes. 

                               Serve hot with all the garnishing ingredients.

Multi Coloured Dosa (South Indian Snack / Breakfast)

           Dosas are a popular South Indian breakfast and snack item, which can be relished any time of the day. So here are some delicious and nutritious multi coloured dosas, which are a treat to the eyes. 

          They are not only appealing but healthy too with the goodness of spinach, beetroot and carrots. For a more colourful variation, tomatoes, coriander leaves and green peas too can be added. Serve it hot with some sambar and coconut chutney.

• 6 cups of Dosa batter
• 1 medium carrot, ground to a paste
• 1/2 of a medium Beetroot, ground to a paste
• 1 bunch spinach, blanched & ground to a paste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• oil to shallow fry
• sambar to serve
• coconut chutney to serve

        





          Add 3 tbsp. of the carrot paste, 2 tbsp. each of the beetroot paste and spinach paste to each individual bowl and combine well.

          Add the turmeric powder to the fourth bowl and mix well. Add the red chili powder to the fifth bowl and mix. Leave the sixth bowl as it is for a white colour idli.

          Heat a non-stick tawa / griddle and brush with some oil. Sprinkle some water and after it sizzles out and evaporates, clean with a kitchen towel. This ensures easy removing of the dosa.

          Pour one ladleful of the batter and spread it evenly into a round shape with the back of the ladle. Lower the flame and drizzle some oil around the edges.

          Cook for a minute or till done and then flip it over and fry on the other side for a few seconds.  Make similar dosas with the rest of the colourful batter. Serve hot with sambar and chutney.

Curry leaves Rice (South Indian Style)

         The numerous benefits of the humble curry leaves are quite well known. They are good not only for our hair, but also for the eyes, is good for digestion and is also good in lowering bad cholesterol. These are few of the benefits. It also has a number of nutrients like calcium, fibre, iron, vitamins, etc.

           So here is a simple, easy and a wholesome rice dish made out of curry leaves powder that is generally had as a breakfast in many South Indian homes. Any left over rice can be used up to make this aromatic rice preparation. It can be relished as it is or with coconut chutney. It can also be packed as a lunch box meal for young and old alike.

• 1/2 cup raw rice, cooked & cooled
• 2 tbsp. oil
• 1 dry red chili, broken into half
• 1 tsp. mustard seeds
• pinch of asafoetida
• 1 sprig curry leaves
• 1 tbsp. urad dal (split black gram)
• 2 tbsp. roasted peanuts
• 8-10 roasted cashewnuts
• salt to taste
• 2-3 tbsp. curry leaves powder 

          Heat oil in a pan and temper with the dry red chili and mustard seeds. After it stops spluttering, add the asafoetida, curry leaves and urad dal.

          Sauté till the dal turns light brown. Add the roasted peanuts, cashew nuts, rice, salt and curry leaves powder.

          Mix well and stir fry on medium flame for a minute or two. Serve, accompanied with some papad or pickle.





Curry Leaves Powder 

• 2 cups curry leaves, sun dried or pan roasted
• 3 tbsp.  chana dal (Bengal gram)
• 3 tbsp. urad dal (split black gram)
• 2 tbsp. whole coriander seeds
• 8 whole red chillies or to taste
• 1/2 tsp. amchur powder
• 1 garlic clove (opt)
• salt to taste
• 1/4 tsp. methi seeds (fenugreek seeds)
• 1/4 tsp.  asafoetida (hing)

          Dry roast the urad dal, chana dal, coriander seeds, garlic, methi and red chilies. When cool, grind along with curry leaves.  Then mix with amchur, salt and hing.

          Your curry leaves podi is ready. Store in an airtight container and serve along with some ghee or oil with dosa or idli.

Lachcha Paratha (Flaky & Layered Flat Bread - Punjabi Style)

          These delicious flaky, crispy and layered Parathas are a very popular item in a Punjabi menu platter. Making it is a little bit time consuming, but is worth all the effort. These parathas can be easily made at home, restaurant style minus the oodles of fat. 

          They can be had with just a dollop of butter, raita, plain yoghurt, any pickle or with some side dish. They are generally prepared with maida (plain flour) in restaurants, but I made it with atta (whole wheat flour) as a healthy option. So check out the step by step pictorial recipe to prepare it.

• 1 & 1/2 cups atta (whole wheat flour)
• salt to taste
• 1 tbsp. oil
• 1/2 tsp. red chili flakes (opt)
• oil to shallow fry

          In a bowl, mix together the atta, salt, oil and the chili flakes. Knead it into a stiff, but pliable dough with the help of some water. Leave it to rest for a 15-20 minutes.

          Drizzle a tsp. of oil to the dough and knead again for a few second. Divide it into equal portions and roll each portion in to a round circle.

          Brush the surface with some oil and then sprinkle some flour over it. Carefully, fold it back and forth as shown below. Stretch it a little long and fold it like a swiss roll.

          Dust some flour over it and roll out again into a circle. Do the same with the rest of the portions of the dough.

          Heat a tawa / griddle and shallow fry each rolled parathas on both sides by drizzling some oil over it.  Serve with any side dish, pickle, butter, yoghurt or raita.

                  Mix atta, salt, oil & chili flakes. Knead into a stiff, but pliable dough with
                  the help of some water. Leave it to rest for a 15-20 minutes.

                          Drizzle a tsp. of oil to the dough & knead again for a few seconds. 

                                  Divide it into equal portions.

                          Roll each portion into a round circle. Brush surface with some oil. 

                                 Sprinkle some flour over it. 

                                  Carefully, fold it back & forth as shown below. 

                                  Stretch it a little long.

                                  Fold it like a Swiss roll.

                            Dust some flour & roll again into a circle. Heat a tawa & shallow 
                           fry each rolled parathas on both sides by drizzling some oil over it. 

                                  Serve with any side dish, pickle, butter, yoghurt or raita.

Cabbage Paratha (Flat Bread)

          This is an instant version of Cabbage Paratha,  where the dough is kneaded along with grated cabbage and all other spices. There is another method, where the cabbage is stir fried till the moisture evaporates and then stuffed in between two layers of chapattis. Whatever way it is made, it is a healthy option to your breakfast. 

          These cabbage parathas can be a secret treat to all, young and old alike, who are finicky about eating cabbage. Made this way, it can be relished and finished off in no time with a dollop of butter, pickles or just plain yoghurt. It is great for any lunch box meal too. So check out the step by step pictorial recipe to prepare it. 

• 1 cup atta (whole wheat flour)
• 1/2 cup cabbage, grated
• 1 tsp. oil
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. red chili flakes
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. garam masala powder
• pinch of asafoetida (hing)
• 1 tsp. cumin seeds
• oil to shallow fry

          Knead a dough with all the above mentioned ingredients (except oil to shallow fry). Sprinkle some water if required.  Leave it to rest for 15-20 minutes.

          Knead again for a few seconds by adding a tsp. of oil. Divide it into equal portions and roll each into a circle by dusting with some flour.

          Heat a tawa (flat skillet) and shallow fry them, one at a time by brushing some oil on both sides till light brown in colour. Serve hot with yoghurt, butter or any pickle.

                    Knead a dough with all ingredients (except oil to shallow fry). Sprinkle 
                    some water if required.  Leave it to rest for 15-20 minutes.

                          Knead again by adding a tsp. of oil. Divide it into equal portions.

                                  Roll each into a circle by dusting with some flour.

           
                     Heat a tawa & shallow fry them, one at a time, by brushing some oil on 
                     both sides till light brown in colour. 

                                 Serve hot with yoghurt, butter or any pickle.

Yummy Colourful Idlis (Steamed Rice Cakes - South Indian Cuisine)

          These colourful Idlis are not only healthy but are a visual delight. They have the goodness of spinach, Beetroot and carrots in a paste form. For more variation, Green Peas, Coriander leaves and Tomatoes too can be added to the batter. They go very well with Coconut Chutney and Sambar. 

           Besides being steamed, they are an absolutely nutritious well balanced meal for the elderly people.They not only serve as great breakfast option but are also good lunch box meal. So check out the step by step pictorial recipe to prepare it.

• 5 medium bowls of Idli batter
• 1 medium Carrot, ground to a paste
• 1/2 of a medium Beetroot, ground to a paste
• 1 bunch spinach, blanched & ground to a paste
• 1/2 tsp. turmeric powder
• oil to grease the idli stand
• Coconut Chutney to serve
• Sambar to serve

          Add 3 tbsp. of the Carrot paste, 2 tbsp. Beetroot paste and 2 tbsp. Spinach paste to each individual bowl and mix well.

          For the yellow colour, add turmeric powder to the fourth bowl and mix well. Leave the fifth bowl as it is for the white colour.

          Pour spoonfuls of the coloured batter to a greased idli mould and steam for 15-17 minutes (Last 10 minutes on medium flame). When cool, demould it and serve with chutney and sambar.

                                Carrot, Spinach & Beetroot paste

                                     

                                 Colourful Idli batter.

                                       

                 Pour spoonfuls of the batter into greased idli moulds & steam for 15-17 min.

                               When cool, demould & serve with chutney and sambar.