Sunday, July 28, 2013

Watermelon popsicles

Summer means sun ( of course ), summer dresses ( did I tell you that I am a compulsive shopper when it comes to clothes ), parasols, picnics, trips to the beach, swimming, shades and loads and loads of ice-cream. Nothing better to beat the summer heat than an ice-cream or a popsicle ( I enjoy eating ice creams all through the year, though…yes, even winter can't hold me back :) )

When I was a kid, I would pester mum to get me an ice-cream candy and as most  mums are, she would not fulfill my (pestering ) demands too often, for the fear of spoiling me. So, a treat it was for me, quite occasionally ! Cut to present day… I , now , stay , far away from my mum and visit her once in a year. She insists on taking me to the nearby ice-cream parlor and buying me an ice-cream …Well, its not just that…more royal treatment and pampering follows since she gets to spend time with me only for a short while…

I am a mother myself now and though my baby is too small now, I have begun fantasizing about having his friends over for a pizza / burger party when he is older..well, so much for being an indulgent mom. Imagination took the better of me and I started thinking about all things kiddy !! Stumbled upon this thought of making popsicles out of fruits, healthy as well as fun for the kids !! Had a watermelon at home, lingering at me ( rather, me lingering at it ). Bought some popsicle moulds and off I set. So, if you want to sneak in those fruits in your kid's diet, try these fun watermelon popsicles. They will be finished off in no time…And of course, you can have it too !!

So, here goes,

Makes about 6 popsicles ( quantity will vary depending upon the mould size )

Ingredients :

Watermelon, deseeded and cubed - 3 cups
Freshly squeezed lime juice - 1 1/2 tbsp
Sugar - to taste ( depending upon the sweetness of the fruit )… I added about 2 tbsp

Method :

1.  Blend the watermelon cubes with the lime juice and sugar.
2.  Pour into popsicle moulds and keep in the freezer to set. It takes about 4-5 hrs.
3.  To unmould, hold the popsicle moulds under running water and let the sides of the popsicle loosen
     up a bit. Then gently pull the stick out.
4.  Don't wait…just enjoy it straightaway !!!

Note :
If you are using ice-cream sticks, then insert the sticks when the popsicles are partially frozen.

Sending this recipe to "Summer special mela

Friday, July 26, 2013

Homemade curd ( dahi / yoghurt )

During my growing up years, my meals would never be complete without a glass of buttermilk and a small bowl of curd ( yes, both together ). I could finish off the whole family' share when it comes to curd. Naturally so, curd setting was a ritual mummy would follow religiously . Nothing can beat a perfectly set homemade curd.

There have been many interesting tips related to curd making floating around in the family and among friends . My father in law ( yes, he is an amazing cook and his Indo- Chinese dishes are to die for ) insists on mixing the starter curd with the milk and them pouring it into another bowl from a height and then back. Repeat this twice / thrice and this ensures that the starter curd is well incorporated into the milk and the bacteria is activated due to the warmth generated by the beating of the milk. He also advises on boiling the milk for a long time to get really thick curd ( which can be cut into pieces ) .During one visit to a friend of my husband's, I asked the wife , how she makes such perfect thick curd. She said the key lies in stirring the milk with a spoon 31 times ( or any odd number ) after adding the starter dahi. She said that it was suggested by her friend. The logic amused me then but the story stuck in my head and I found myself stirring the milk 31 times for quite sometime thereafter :) 

Well, it IS important to stir well ( not necessarily 31 times :) ) to incorporate the starter dahi with the rest of the milk. The started dahi provides the bacteria which then act to ferment the milk. The temperature and the setting time is equally important. Temperature isn't a deterrent in curd making here since Singapore is fairly warm and humid all throughout the year. But in regions where its not so warm, you can use the oven light technique to set the curd ( Just switch on the oven light and place the bowl to set in the oven. The oven light will provide the necessary warmth ). 

I am temporarily stay put in Norway and as you all know, the winters are harsh and chilling here. I usually switch on the radiator ( room heator ) and keep the curd to set near it. 

Also, the milk should be slightly warm, ( not hot, just warm enough to comfortably insert your finger in it ) before adding in the starter curd ( just to be doubly careful, ensure that the starter curd is at room temperature so as not to bring the temperature of the milk down ).

Without further ado, here's the recipe for this creamy white deliciousness, homemade dahi :)


Ingredients :

Full fat milk - 500 ml
Starter curd (dahi ) - 2 tsp

Method :

Boil milk. Cool till it is only slightly warm ( you must be able to comfortably insert your finger in it and stay like that for a few seconds ). DO NOT USE HOT MILK. Transfer the milk into the bowl in which you want to set the curd in and add the starter curd. Stir well. Close with a tight fitting lid and keep to set in a warm place for about 6 hrs or overnight. If the dahi is still stringy or runny, keep for some more time until it is perfectly set .  Use this as the starter yoghurt for the next batch.
Serve chilled or at room temperature. Have it on its own or use it in a plethora of dishes . Enjoy !!!

1.   Take care not to move / disturb the bowl of curd during the setting period.
2.   All the factors viz., milk brand and type , temperature of the room and the milk, the amount of starter curd and setting time affect the process of curd making. So, when you fail to get that perfect bowl of curd, don't let that discourage you. Change in any one or more of the above factors might do the trick and you will be rewarded :)

Thursday, July 25, 2013

Matar ( peas ) pulao

Peas are such a versatile vegetable. I add peas to a myriad of dishes including upma, mixed vegetable curries, cutlets and pulao.

Peas pulao is not a very popular dish in the family but a favorite with me. There isn't much chopping to do which, by the way, is such a relief. The one and ONLY thing I hate about cooking is chopping. So, when I am on those lazy moods ( which is more often than not ), peas pulao , it is for me !!

Peas pulao is usually served with dal fry or korma. But it tastes equally wonderful on its own too…Try it…you will know :)

So here goes:

Matar pulao 

Ingredients :

Raw Basmati rice  -  1.5 cups
Ghee / oil ( ghee gives a wonderful flavor, so try using it ) -  2 tbsp
Cumin seeds ( jeera ) -  1 tbsp
Cinnamon stick -  a  1- inch stick piece
Cloves -  3-4
Bay leaf  - 1
Onion, thinly sliced - 1 large
Green chillies , slit - 3
Ginger - garlic paste -  1 tsp
Coriander leaves ( a fistful ), chopped -  1/4 cup
Peas  -  1 cup
Salt - to taste

Method :
1.  Wash rice and keep soaked in water for about 15 mins. Drain and keep aside.
2.  In a heavy bottomed pan, heat ghee.
3.  Add cumin seeds and let them brown. Then add the spices - cinnamon, cloves and bay leaf. Stir
     until a nice aroma comes out ( do not fry too much ).
4.  Now, add the sliced onion and sauté until it turns golden brown.
5.  Next, comes the ginger - garlic paste and green chillies . Stir for a while,  then add the coriander
     leaves and mix again.
6.  Mix in the green peas and give a quick stir.
7.  Finally, add the washed rice and very gently mix it , so as not to break the rice grains. Stir the rice
     grains gently in the pan for a few seconds.
8.  Add about 2 - 2.5 cups water and salt. Bring to a boil.
9.  Then lower the heat, close the lid and let the rice cook on low flame till done.
10. The rice grains should not be overcooked and they should remain separate.

Wednesday, July 24, 2013

Baingan ( Brinjal fry )

Yet another post and that assures me that this time I AM dedicated to the task at hand…In fact, I even dream about food and blogs now :) ….

This time, its a very simple, easy and minimum ingredients recipe which can be stirred up in a jiffy. I am not a brinjal lover. But when it comes to baingan fry, I don't complain and so does my family. I don't normally get the fat round varieties of brinjal here, where I live..So, I used the small long varieties instead. This dish goes very well with dal rice and that is what we had for dinner yesterday… Dal, rice, baingan fry, pickle and yoghurt…yummylicious !!!

So, during those busy days when you are hard pressed for time but need to make some side dish or use up those limp brinjals in the fridge, baingan fry is the answer :)

Here goes the recipe:

Ingredients :

Brinjals ( preferably the round variety )  -  250 gms
Red chilli powder  - 2 tsp
Turmeric powder  - 1/2 tsp
Rice flour  -  to coat the pieces
Salt - to taste
Oil  -  for shallow frying.

Method :

1.  Wash and pat dry the brinjals. If using the round fat varieties, cut into  roundels or cut into long
     strips , if using the long varieties ( like I have )
2.  Make a paste of red chilli powder, turmeric powder and salt using little water.
3.  Rub the paste evenly over all the brinjal pieces and marinate for a while ( about half an hour )
4.  Coat the pieces with the rice flour and shake off the excess flour.
5.  Heat oil for shallow frying in a tawa / griddle. Now, add the brinjal pieces one by one and shallow
     fry on both sides till done. ( you can also deep fry the brinjal pieces ).
6.  Serve hot as an accompaniment to, well, almost any meal.

Sunday, July 21, 2013

Spinach rice

Hello folks…back with yet another super easy and a one-pot recipe. I have been making spinach rice for my little one ( albeit the spices ) but never got around to make the adult version of it.

Its a favorite with my little one and makes for less war between us during mealtimes . The fact that its also healthy , naturally makes me a happy mommy !! Since last few days, I was toying with the idea of making it for us as well someday and yesterday was the day . Also, I was not in the mood to cook something elaborate. So , this was it for me !! Simple, one-pot and aromatic Spinach rice. There are many variations of it, as is with most Indian delicacies…Here is mine :)

Spinach rice

Ingredients :

Raw rice ( I used Basmati ), washed and drained  - 1.5 cups
Spinach leaves  -   from 1 large bunch or 2 small bunches
Cloves  -     3
Cinnamon - 1 inch stick
Bay leaf  -   1
Black cardamom - 1
Onion, sliced - 1 large
Tomato, chopped - 1 medium
Turmeric powder  - a pinch
Green chillies - 2
Ginger  - 1 inch piece
Garlic  -  3-4 cloves
Oil/ ghee -  1 tbsp
Salt  -  to taste

Method :

1.    Wash spinach leaves and blanch. Cool and grind it to a fine paste. Keep aside.
2.    Grind together ginger , garlic and green chillies to a paste.
3.    In a pan, heat oil. Add cloves, cinnamon, bay leaf and black cardamom. Stir only until a nice
       aroma comes out ( do not fry too much )
4.    Next, add the sliced onions and sauté until golden brown.
5.    Now, add the ginger-garlic-green chillies paste and stir.
6.    Mix in chopped tomatoes and turmeric powder and cook till tomatoes turn
7.    Now, comes the spinach (palak ) paste. Stir for a few seconds.
8.    Lastly, add the  rice and mix very gently so as to not break the rice grains.
9.   Add about 2 - 2.5 cups ( depending upon the type of rice ) of water and bring to a boil.  Then,
      lower the heat and let it simmer (close the  lid) on low heat till the rice is done.
10. Serve hot with raita, papad and pickle…Slurrrppp !!

Saturday, July 20, 2013

Bread Upma / Bread Masala

During my growing years, bread upma, also called bread masala was not a regular feature in our home. But my aunt would make it, as an evening snack whenever I would visit her and since then , it has become a favorite.

 Now, it is the most oft repeated breakfast in my home and it is such a breeze to make it as well. It makes use of the most commonly available ingredients at home and is a no-fail recipe. There are many variations of it and you can pretty much experiment with the ingredients.

The measurements which I have given are purely an estimate and also catering to my family's taste . You can use your discretion and vary the measurements accordingly.

Its a anytime snack and also doubles up as a light meal. Do try it !!  Sure to garner heaps of praise :)

Bread Upma

Ingredients :

Bread slices ( I have used white bread )                   12
Mustard seeds                                                           1/2 tsp
Onion, finely chopped                                             1 medium
Tomato, finely chopped                                           1 medium
Capsicum, chopped                                                  1
Green chilly                                                             1
Turmeric powder                                                     a pinch
Red chilli powder *                                                 1/2 tsp
Oil                                                                           1 tbsp
Salt                                                                          to taste
Lemon                                                                     1 small

Method :

1.  Cut the bread slices into cubes and keep aside.
2.  In a pan, heat oil. Add mustard seeds and let it splutter.
3.  Then add the chopped onion and sauté till the onion turns golden brown.
4.  Add the capsicum, tomato, turmeric powder, red chill powder and a wee bit salt ( helps to
     cook tomato faster ) and stir till the tomato gets cooked.
5.  Then, add the bread cubes and salt to taste. Mix well.
6.  Finally, mix in the lemon juice and serve hot.

1. You can omit the red chilli powder if you don't want it to be too spicy.
2. You can also use mashed boiled potatoes to this dish.

Linking this recipe to “Healthy breakfast “ event hosted by Nandoo’s kitchen

Friday, July 19, 2013

Mocha Brownies

The world would be a tad less beautiful without brownies…I am sure this statement would evoke unanimous nods from brownie lovers…and why wouldn't it ?

 I love anything and I mean ANYTHING with chocolate in it. The guilt in me ( and that disagreeable stare from hubby dearest ) often dissuades me from biting into chocolate way too often…But it doesn't hurt to have it once in a while ( Even if it did, I prefer being hurt !! :) ).

During one of my numerous food blog browsing sessions, I came across this delicious looking brownie on Shireen's blog. That was my "stop n stare "  moment. Though it was hard , I resisted the urge to bake it just yet simply because I had " sinned " by gobbling up …err, a few ( I am not going to mention, how many ) bars of chocolate, few moons ago. I had this huge battle going on between the urge to bake it and my sincere attempts to ward off the ( evil ) thought.. A couple of days later, Shireen egged me on to try it and that was just what I required…that one prod and wham…the urge WON !!!  Well, I tried hard , not to make it, you see..but can't refuse a friend, could I ?  ( cheeky smile )…

Well, I did make it and was happy with the result…this was my first attempt at brownie-making and I was not let down. The smell of coffee wafting all over the house was sheer bliss !! I devoured slice after  slice , promising myself that I wouldn't go near even a one kilometer radius around chocolate ( the authenticity of this promise lefts to be seen though )…

This sure is a winner brownie recipe and is for keeps…try it and don't forget to let me know how you like them :)

Mocha Brownies

Recipe source : Ruchik Randhap

Ingredients :

Unsalted butter (room temperature)                           55 gms plus a little more for greasing
Cooking chocolate, chopped                                       115 gms
Demerara ( or any brown ) sugar                               175 gms
Eggs                                                                             2
Instant coffee powder                                                 1 tbsp ( dissolved in 1 tbsp hot water
                                                                                                     and then cooled )
Plain flour                                                                    85 gms
Baking powder                                                            1/2 tsp
Chopped walnuts( you can toast lightly )                   55 gms

Method :

1.   Prepare an 8 inch square cake pan by greasing and then lining it with a parchment paper ( or you
      can dust the pan with flour ). Preheat the oven to 180 degrees celcius.
2.   Melt the chocolate and the butter using the double boiler method ( Boil water in a pan. Place
      chocolate and butter in a heat proof bowl and then place this bowl over the pan containing boiling
      water ). Cool and keep aside.
3.   Beat the sugar and eggs in a bowl until they turn pale.
4.   Gently mix in the melted chocolate - butter and the coffee dissolved in water.
5.   Then, sift the plain flour and baking powder and gently incorporate it in the mixture.
6.   Lastly, add the chopped walnuts and mix gently again.
7.   Pour the batter into the cake pan and bake for about 25-30  mins or till a skewer inserted in the
      center of the pan comes out clean.
8.   Remove from the oven and let the brownie cool in the pan.
9.  After about 10 mins, unmould the brownie on a wire rack and let cool completely before cutting it
     into pieces.



Monday, July 15, 2013

Palak Chicken

Every year, I look forward to my visit to Mumbai. Meeting and spending time with  family ,the usual gossip, delicious food and shopping. It, sure is a period of bliss !!
       We are invariably invited by our near and dear ones for dinner. The spread is always lavish and mouth watering. I cannot ever resist the urge to ask for the recipes and the hosts do share their recipes. But, I always fail / forget to jot it down later. It is only when, I come back to Singapore, and I decide to make those dishes  at home, that I curse myself for not noting it down.

      Yesterday was one such day. I had a bunch of spinach leaves and it being a Sunday, hubby bought chicken too ( Mangloreans have this unwritten rule of cooking chicken on Sundays…kori rotti and/ or kori sukka, most of the times…will post these recipes soon :) )… I, instantly remembered Palak Chicken, made by an aunt of mine. When, I tasted it at her home , I knew, I had to make this sometime and as always, wasn't far sighted enough to write the recipe somewhere, which I can recover later. Well, my phone came to the rescue ( as always ). I called her up and quickly jotted down the recipe…couldn't wait to start ( and finish ) now !!   

    I got down to work, did the preparation and the cooking was done in a jiffy. Yes, it is one of those quick, super fast recipes and tastes heavenly too ! Reason enough to make it, isn't it ? Don't wait, don't think…Just make it…You will be glad you did :)

                                                    PALAK CHICKEN
Recipe source : My aunt

Ingredients :

Chicken                                                                                        600 gms
Palak ( spinach )                                                                           1 big bunch ( or 2 small )
Coriander leaves                                                                           1 bunch ( or a fistful )
Mint leaves ( pudina )                                                                   1/4 cup
Coriander seeds                                                                            1 tbsp
Cumin seeds                                                                                 1/2 tbsp
Ginger                                                                                          1 inch piece
Garlic                                                                                           5-6 cloves
Green chillies                                                                                3 ( more or less according to the
                                                                                                           desired spice level )
Garam masala powder                                                                  1 tsp
Turmeric powder                                                                          a pinch
Onion , finely chopped                                                                 1 medium
Tomato, finely chopped                                                                1 small
Grated coconut                                                                              1/4 cup
Salt                                                                                                to taste
Oil / Unsalted Butter/ Ghee                                                           1 tbsp
Lemon                                                                                           1 small

Method :

1. Clean and cut chicken into medium sized pieces.
2. Wash and blanch spinach leaves in boiling water for 10 mins. Drain the water and run cold
    water through the spinach leaves. Keep aside.
3. Grind together palak, coriander leaves, coriander seeds, mint leaves, cumin seeds, ginger, garlic,
    green chillies and grated coconut to a fine paste by adding water. Marinate the chicken with half of
    this masala.
4. In a thick bottomed pan, heat oil / butter/ ghee. Add chopped onions and sauté till it turns golden
5. Then, add in the chopped tomatoes and stir till the tomato gets cooked ( becomes pulpy )
6. Now, add the marinated chicken (with the masala ), turmeric powder and salt till the chicken is half
7. Then, add the remaining masala and garam masala powder. Mix well and cook covered till the
    chicken is completely cooked.
8. Remove from fire, squeeze lemon juice and mix well.
9. Serve hot with steamed rice, naan or chapatis.


Friday, July 12, 2013

Karela Sabzi / Bittergourd stir fry

Thinking about what to cook everyday is not as easy as it sounds…All through my childhood, I would hear my mother say " Such a tough job it is to chalk out menus every single day ".. I now know, how true she was !! Anyone reading this will agree too !!

A few days back , when I chanced upon bitter gourds at the vegetable shop , I grabbed them with both hands ( literally !!  ). Its been such a long time since I have used them. So , to bring a little variety in my daily menu and also because, it is such a healthy vegetable , I decided to make something out of it. The bitterness should not drive you away. There are always ways to make it palatable (not to mention tasty :) ). So go for it…pamper your taste buds and your health too :)

Recipe source : Mummy

Ingredients :

Karela ( bittergourd )                                 3 medium sized
Onion, finely chopped                               1 medium
Tomato, finely chopped                             1 medium
Dry red chillies                                           3-4
Garlic cloves                                               3
Coriander seeds                                          1 tbsp
Cumin seeds                                               1 tsp
Tamarind, soaked in water                         2 inch piece
Mustard seeds                                             1 tsp
Curry leaves                                               4-5
Turmeric powder                                        a pinch
Jaggery                                                       2 tbsp  (increase or decrease this as per the desired
Oil                                                              1 tbsp + 1 tsp ( to roast the ingredients for the masala)
Salt                                                              to taste

Method :

1.  Wash and cut the karela lengthwise..Deseed and chop into fine pieces. Rub salt and set aside in a
      bowl. The karela will let out water after sometime. Squeeze out the water from the karela
     and keep aside. This will remove the bitterness of the karela.
2.  Meanwhile, in a skillet, heat about 1 tsp oil. Roast the dry red chillies. Remove the chillies from the
     pan and then roast the coriander and cumin seeds together in the same pan. Cool. Grind this
    (chillies+ coriander +cumin ) with the tamarind soaked in water (use the water to make a fine
     paste ) and garlic cloves.
3.  In a thick bottomed pan, heat 1 tbsp oil. Splutter the mustard seeds and then add curry leaves.
4.  Add chopped onions and sauté till golden brown.
5.  Then add the chopped tomatoes and sauté again till the tomatoes are cooked.
6.  Now, mix in the karela and add salt, turmeric powder and little water . Stir on medium high flame.
    Then, close the lid and let it simmer on low flame till the karela is cooked.
7.  Now, add the ground masala and jaggery. Stir well on medium flame and let it simmer for about
     a minute or so . Check if any raw smell of the masala still persists. If it does, let it
     simmer for few more seconds * ( See notes )
8.  Sweet and sour karela sabzi is ready to devour !!
9.  Serve with dal rice or roti and a glass of buttermilk.

Notes : The karela will not cook well if the ground masala is added in the initial stage since it has
             tamarind in it. Hence, it is added in the end after the karela gets cooked.


Wednesday, July 10, 2013

Chana chaat

Chaat has always been my favorite…a sense of guilt lingering for days after notwithstanding !! But this is one such chaat which is healthy as well ( I wish there were healthier versions of chocolates too ).

This tasty and easy chana chat can be stirred up in a jiffy…quite apt for an evening snack or as a side dish / salad.

So ,with a bit of preplanning (or otherwise, if you have leftover boiled chana ), this chana chaat is truly a winner when it comes to tasty and quick recipe, which will disappear as quickly as it was made !!  Try it…here's the recipe :

Ingredients :

Kabuli chana                                  1 1/2 cups 

Tomato                                          1 medium, chopped finely

Onion                                            1 medium, chopped finely

Green chillies                                  2, chopped finely

Red chilli powder                           1/2  tsp

Chaat masala powder
 / jeera powder                              1/2  tsp

Salt                                                to taste

Lemon  wedges                               few

Coriander leaves                            for garnishing (I didn't use any since I ran out of it )

Method :

1.   Soak kabuli chana overnight or for at least 6 - 8 hrs. Drain the water and keep aside. Cook in a pressure cooker for a whistle.

2.  Take the kabuli chana in a mixing bowl. Then add the tomato, onion, green chillies, red chill powder, chaat masala and salt and mix well.

3.  Squeeze in lemon and mix in again..Finally, garnish with coriander leaves and serve with lemon wedges.

Banana Walnut Cake

A lazy sunday afternoon keeps me hooked on to my laptop browsing food blogs.  Had this  terrible urge since morning to bake a cake..but was trying to ward it off because the aftermath ( read guilt ) is killing !!…Nevertheless, I continued my hunt for some good cake recipes.

 I stumbled upon one..which had some health sneaked into it too, with a fruit and some nuts…needed just that for the urge to return …bang !!!  Evening was nearing too and I found the perfect accompaniment for a cup of coffee…This was just perfect since I had all the ingredients at home…Hubby loves bananas and there were some walnuts which have been untouched since long….Nothing better than a Banana walnut cake which would come to the rescue…wot say ?? :)

Well, hubby loved it…wants to take it to work tomorrow for in-between snacking …Not to mention, I am going to make it again….and again !!  You try it too…sure to win hearts :)

                             Banana Walnut cake

Source : happy home baking ….slightly tweaked the recipe.    

Ingredients :

Plain flour                                                       210 gms
Baking powder                                               1 tsp
Salt                                                                  1/4 tsp
Unsalted butter, softened at room                  100 gms
Granulated sugar                                            160 gms
Eggs, at room temperature                              2 large ( if there are small eggs, use 3 )
Pure vanilla extract                                         1 tsp
Ripe bananas                                                  2 large, mashed.
Walnuts                                                          75 gms, roughly chopped .
(you can lightly toast the walnuts, optional )
Method :
1.   Grease a 9 x 4 inch loaf pan or an 8 inch round pan with butter and dust with flour ( you can line it   with parchment paper but this is not necessary ). Preheat oven to 180 degrees celcius.
2.  Sift the plain flour, baking powder and salt in a bowl. Whisk together and keep aside.
3.  Beat together butter and sugar in a bowl until light and fluffy.
4.  Add one egg at a time and beat again.
5.  Next, add the vanilla extract, mashed ripe bananas and mix together.
6.  Gently fold in the flour mixture until well incorporated.
7.  Lastly, mix in the chopped walnuts, reserving a few for sprinkling on top.
8.  Pour the batter in the greased pan,sprinkle the remaining walnuts on top and bake for about 40 - 45 mins or until a skewer inserted into the center of the cake comes out clean.
9.  Let the cake cool in the pan.
10. Then, gently remove it from the pan and let it cool completely on a wire rack before slicing it.
      Enjoy with your afternoon tea / coffee.

Linking this recipe to “Healthy breakfast “ event hosted by Nandoo’s kitchen

and to “Bake fest “ hosted by Palachinka flagged off by Vardhini of Cook’s joy 

Tuesday, July 2, 2013

Mooli paratha

Its a lovely day…the sun at its gloriest best and the chirping of the birds :) Sat down with a book and then halted midway to come and blog here…By the way, was reading " Murder is easy " by Agatha Christie…reading the mystery and thinking-hard-who-the-killer-is part , soon reaching the climax…exciting !! Well, ok, not as exciting as conjuring up a dish and then blogging about it ( big smile ).

           Made parathas yesterday…Mooli ( white radish ) parathas…had never made them before..was my first attempt at it and was apprehensive…but it did come out well…except that , the filling in some parathas oozed out ( need to work on that…if anyone has tips , please share )..

  I am not a big fan of mooli ( the smell of the vegetable puts me off ) I am a big paratha fan, though…Am craving for my mum's Aloo parathas as I say this…So, I decided to cheat myself by making parathas with mooli as a filling….Makes for a hearty breakfast or you can even have it as a meal…Hot mooli parathas, straight off the tawa, with a dollop of butter and served with some homemade curd…bliss !!

      Try it :) Here's the recipe :

                                                   Mooli Parathas

Ingredients :

For the chapati dough :
Wheat flour                                                                2 cups
Salt                                                                             to taste (check the saltiness of the radish water )
Ajwain (carom seeds) / jeera (cumin seeds)               1 tsp
Water                                                                         to knead ( you can use the water let out by the
                                                                                                                                      mooli )
Oil                                                                              1 tsp

For the filling :
Large white radish                                                    1 (when grated, gives almost 2 cups )
Spring onions, finely chopped                                  3 tbsp
( you can use regular onions too)
Green chillies, finely chopped                                  2-3
Red chilli powder                                                     1 tsp ( adjust amount according to desired 
                                                                                                                    spice level )
Turmeric powder                                                      a pinch
Coriander powder                                                     1 tsp
Coriander leaves                                                        few sprigs, finely chopped
Salt                                                                             if needed and as per taste
Oil/ ghee                                                                   for brushing

Method :
1. Wash and peel the radish..Then grate it, add a little salt and keep aside in a bowl. It will leave water which can be used to make the chapati dough.
2. Mix wheat flour, ajwain and salt. Add oil and then knead into a dough by slowly adding water. If the dough is too sticky , add a little more flour. Knead into a pliable dough and keep aside, covered with a damp cloth. Meanwhile, proceed to make the mooli filling.
3. Add spring onions, green chillies, red chill powder, turmeric powder, coriander powder, coriander leaves and salt (if needed )to the grated mooli. Mix until well incorporated. 
4. Now, pinch big lemon sized balls off the dough. Roll out each ball into a 5-6 cm diameter roti. Then , add about a tbsp of the filling in the center. Bring together the edges of the roti and stick them in the center covering the filling completely.
5. Now , roll out into medium sized parathas which will a bit thicker than the regular rotis/ chapatis.
6. Put it on a hot tawa / griddle ( made hot at high flame and then brought to medium flame ). After about 10-15 secs, flip it over. You will see that surface is now lightly browned with few dark brown specks in between. 
7. Drizzle, some oil or ghee and again flip it over. Brush with oil on this side too and then flip again.
8. Press with a  spatula on all sides of the paratha for it to cook evenly and nicely. A fully done paratha will have a nice brown color with darker specks in between.
9. Serve with a dollop of butter and a bowl of curd.. Your family/  guests will love you for this :)

Linking this recipe to “Healthy breakfast” event hosted by Nandoo’s kitchen