Wednesday, April 30, 2008

Mooli Paranthas - Stuffed Indian Bread with Radish Stuffing

I have been thinking of publishing this recipe since a long time . Hubby dear has been quite insistent that I post it .....and so one fine day when I was making these ....hubby dear came with the almighty camera and clicked some snaps . Needless to say they are one of our favorite foods....they make for a filling breakfast / brunch/ dinner . Simple , easy to make , filling and completely satiating these paranthas represent the best things about Punjabi cuisine ....

Now that my friend LG decided to host the RCI -Punjab on her new blog Cooking Station I knew I had to take out these photos from the cold storage and publish this post. After having promised her umpteen times to send the entry I am finally sitting just a minutes away from the deadline ....I hope that she would accept this entry with my sincere apologies for being such a lazy bone .

Ingredients -

For the filling :

Radish/ Mooli - 2 ( medium size, grated coarsely)
Green chili - 2-3 ( as per taste)
Red chili powder - 1/2 tsp
Carom seeds / Ajwain - 1 tsp
Coriander leaves - 2 tb sp
Salt - as per taste

For the dough :

Wheat flour - 2 cups
Water - as required

Oil for frying

Method :

Make the dough with water , knead it with hands or in a food processor to a medium firm dough ( it should not be soft otherwise it would be difficult to roll it into a parantha after stuffing)

Wash and peel the radishes to remove the outer skin. Then coarsely grate the radish , leave it as it is for 5-10 minutes . Then firmly squeeze the grated radish and drain all the water , keep repeating this till the time almost no water is squeezed out.

Then add the coriander leaves, chili powder, carom seeds and green chili. Mix well the whole mixture . Add salt at the end ( the salt and chili should be a little on the higher side , because it will be compensating for the salt less dough )

The final filling
Make a small ( slightly bigger than a golf ball ) ball from the dough and roll it into a circle after dusting with plain flour. Then take this rolled out dough in one hand and put about a tbsp. of filling at the centre . Then bring all the sides to the centre and pinch them tightly . Then roll it into a ball , dust with plain flour and roll out into a circle with very light hands .

Simultaneously heat a girdle /tava and once hot put the rolled out parantha on it . Once slight brown specks appear at the bottom of the parantha turn it over and apply oil all over the surface . Then turn over to the other side and apply oil . Cook evenly on both sides till you get brown specks on the surface of the parantha.
Serve immediately with a dollop of butter / fresh cream or Pickles and Curd.

I am also sending this as an entry for the Roti-mela being hosted by Srivalli of cooking4allseasons.

Saturday, April 12, 2008

Yogurt Potato In Sago Boats

First of all let me begin by wishing all of you a very happy Navratri !

For the information of all those who do not know or celebrate this festival - Navratri is a Hindu festival celebrated twice in a year all across India . The first Navratras are celebrated in September/ October , generally with a lot of revelry , night long dances and songs , whereas the second navratras celebrated in March/ April are traditionally more sombre .

Navratra - when literally translated means "nav" - nine and "ratra" - nights . Devotees fast for nine days giving reverence to Goddess , Goddess Durga, Lakshmi and Saraswati are worshipped for three days each . You can know more about this festival here .

This year I also decided to fast for all the nine days . I have done this before and did not think it would be too tough . I mean how tough would it be to live on fruits and tubers ...I love fruits ..I can have them anytime of the day . But six days down the line I have realised that this requires a lot of determination and will power to go without your favorite foods . Also the fact that this time around its me who is doing all the cooking and that I have been unable to find the traditional food that we have during this period has made it a tad more difficult than I anticipated .

After sustaining myself for six days on fruits , potatoes , sweet potatoes and sabudana (Sago) , I got a little sick of having boiled , grilled , fried potato or sabudana Khichdi ( I will be sharing the recipe for that also .... but some other time ) . So while I was thinking about how to make my dinner a little more interesting I took out all the things that I can eat ..which is not much basically the things I have already listed above . I took out some sabudana papad ( which I got from India ) and tried to microwave them by brushing them with oil ( forever trying to limit the fat intake ...that's me !! ) and what I got was these saucer shaped papads ......and then it struck me ...why not make something that looks like katori chaat ...and this recipe was born :-) . It definitely looked great and tasted different , I can also experiment a little more when my choices are not so restricted , they can be perfect starters ....the ideas are floating around in my mind ....uuummm ! well maybe I can write about them some other time.

Ingredients ( makes 6 boats )

Sago/ Sabudana papads (poppadum) - 6 ( I used the salt less version , you can use the salted ones )
Potato - 1 large ,boiled and sliced
Cumin seeds - 1/2 t sp.
Yogurt - 2 tb. sp.
Salt - as per taste ( I used sendha namak , you can use plain iodized salt)
Red chili powder - as per taste
Turmeric powder - 1/2 t sp.
Green chili - 2 finely chopped
Garam masala - 1/4 t sp.
Oil - 1 tb sp.
Coriander leaves - chopped for garnishing

In a pan heat the oil , add the cumin seeds ... let them brown a little , then add the green chili . Then add the chopped potato , add the salt , red chili powder, turmeric. Mix everything and let the potato get a little fried . Then add the garam masala powder and saute a little more . Then lower the flame and mix in the yogurt . Once mixed , switch off the flame .

Lightly brush the Sago papads with oil and microwave them for 1.40 - 2.00 mins till all the sago granules have popped . Keep them aside. You can also fry the papads , although the size would increase in that case...but nothing beats the taste of fried papads ...Right !! ( Too bad I have to watch my fat intake :-( )

Now take each papad , scoop out the potato and put a scoop in the centre . Garnish with the coriander and sprinkle a little red chili powder . The heat of the chili powder tingles your taste buds and the red color makes the dish look oh! so appetizing.

The final dish was great looking , it also had the crunchiness of the papads , the smooth texture of the potato with the sourness of the yogurt . All in all an interesting way to have the "Vrat ka khana ".