Friday, February 29, 2008

Radish Paratha

Paratha is a substitute to our usual meal. We can have parathas anytime during the day for breakfast or lunch or even brunch. Today, i have made Radish Paratha.
Ingredients -
1) 1 cup radish grated
2) 2 cups whole wheat flour
3) 1/2 tsp chilli powder
4) 1/2 tsp cumin-coriander powder
5) salt as per taste
6) Oil for frying

Method -
1) Knead the dough and keep aside.
2) In the grated raddish add chilli powder, coriander and cumin powder and salt. Mix well.
3) Make small balls of the dough. Roll each ball into small circles and fill 1 tsp of the mixture and close it up.
4) Roll the stuffed ball into a flat round paratha gently.
5) Place the paratha on a heated griddle adding few drops of oil on each sides.
6) Repeat till all the balls are used up. Parathas are ready!

No Paratha meal is complete without a side dish of one's favourite pickle. You can also serve them with curd or any other spicy gravy.

Stuffed Eggplants/Brinjals

I remember when i was young i used to demand for this vegetable almost everyday to my mom. And if i didnt get this i used to not have food. And then my grandfather used to compulsory ask my mom to cook this. Today, i have made it. Here is the recipe.

Ingredients -

7-8 brinjals/eggplants
1 medium onion chopped lengthwise
1 tsp sesame seeds
1/2 tsp cumin seeds
1/2 tsp mustard seeds
a pinch of asafoetida
1/2 tsp turmeric powder
1 tsp chilli powder
1 tsp goda masala
1 tsp dry shredded coconut
1 tsp fresh coconut
1/2 tsp ginger-garlic paste
2 tsp peanuts
1/2 tsp coriander powder
1/2 tsp tamarind concentrate
a bunch of cilantro finely chopped
Salt as per taste

Method -

1) Wash and cut the eggplants into 4 pieces keeping the stem intact (Do not cut it through the end). Put them in water.

2) Heat 2 tea spoons of oil in a pan. Add onions, sesame seeds, dry coconut, coriander powder and peanuts.

3) Fry till the onions are golden brown. Keep aside and let it cool. Grind this to a fine paste.

4) To this add turmeric powder, chilli powder, little salt, goda masala, fresh coconut and tamarind concentrate, jaggery. Mix well.

5) Stuff this mixture into the eggplants.

6) Heat remaining oil in a wide skillet and add the mustard seeds. Once they crackle add cumin seeds, asafoetida and turmeric powder.

7) Place the eggplants in the pan. Add 1 cup warm water. Close the lid and let it cook for 10-15 mins. Gently turn them once or twice after every 4-5 minutes on medium heat to ensure even cooking.

8) Garnish it with coriander and serve hot with rotis.

Note - You can also add potatoes along with the eggplants.

Wednesday, February 27, 2008

Mixed Dal

This one's special to me because this reminds me of my Dad who makes awesome mixed dal. Spicy and delicious. He enjoys his cooking. He always says (asa aatun aala pahije) means it should come from within. This one is my version of mixed dal. This one's for you Dad. Hope you like it. Love You and Miss You!!!

Ingredients -

1 tbsp toovar dal

1 tbsp moong dal

1 tbsp red split masoor dal

1 tbsp urad dal

1 tbsp chana dal

1 small onion chopped finely

1 small tomato chopped finely

1/2 tsp cumin seeds

a pinch of asafoetida

1/4 tsp turmeric powder

1/2 tsp chilli powder

1 tsp garam masala powder

salt as per taste

a bunch of cilantro finely chopped


Method -

1) Wash all the dals and soak them for about half an hour.

2) Pressure cook the dals. Make 3 whistles.

3) Heat oil in a wide skillet. Add cumin seeds. Once the seeds crackle add asafoetida and stir.

4) Add onions and fry till light brown.

5) Add the cooked mashed dal and half cup of water. Simmer for few minutes.

6) Take another small skillet or a kadai and heat little oil.

7) Add tomatoes and garam masala. Stir till the tomatos are mushy.

8) Pour this tadka over the dal. Add salt. Let the dal boil for few minutes and it is ready.

9) Garnish it with cilantro and serve hot with chapatis or rice.

Tuesday, February 26, 2008

Bhindi Masala or Spicy Okra

Finally, i have created my own food blog which i was thinking of since many many days. I would be posting those recipes which i have learnt from my mother, my grand-mother and ofcourse my mother-in-law who themselves are great cooks. I would also be posting those recipes which are of my own and experimented on my dear husband. No doubt he makes complete justice to my food. So, here goes my first recipe which is one of my favourite - Bhindi Masala.

Ingredients -
Okra - 2 cups
1/4 tsp turmeric
1/2 tsp cumin seeds
a pinch of asafoetida
1/2 tsp red chilli powder
1/2 tsp coriander powder
salt as per taste.
1 tbsp besan or gram flour

Method -
1) Wash the okra and pat dry the okra completely. Cut the ends of okra and slice them lengthwise into half.
2) Heat oil in a wide skillet and add the cumin seeds.
3) Once the cumin seeds crackle add asafoetida and stir.
4) Add the okra pieces and mix it well. Turn the heat on medium. Close the lid and cook the okra till tender. It should take about 7-8 minutes. Keep stirring after every 2 minutes.
5) Add turmeric powder, red chilli powder and coriander powder. Mix it well.
6) Add salt and the gram flour. Stir fry it for another minute and okra is ready.
7) Garnish with coriander and serve hot.