Muli Stuffed Paratha / Radish Stuffed Paratha

Muli paratha is something that i love and others in the family not so much :) so made rarely. But this weekend i had a big muli lying around in the fridge so thought of making muli stuffed paratha. Usually muli is gratted ,water squeezed out and stuffed but i was in hurry so cooked the stuffing to remove the water.

Atta /Whole wheat Flour - 1 cup
Salt -1/4 tsp or to taste
Luke warm Water - 1/2 cup

1. Mix atta,salt,3/4 water and start making dough by adding remaining water as needed.
2. Knead the dough for a few minutes and cover and keep aside.

Muli - 1 1/2 cup gratted .
Green Chilli Paste - 1 tsp
Red Chilli Pw - 1 tsp
Tumeric - 1/4 tsp
Ajwain (Bishop's Weed)- 1/2 tsp
Oil - 2 tsp

1. Heat oil and add the ajwain and lower the flame.
2. Add chili,tumeric and cook for a 10 sec.
3. Add grated muli and salt and cook on medium flame.
4. Let all the water evaporate and muli cook through.
5. Let the stuffing cool.


1. Divide the dough and stufing into four eqaul parts.
2. Take a portion of dough and roll it into a small circle .
3 .Place a portion of filling into the circle and shut it close into a ball.
4. Keep aside and repeat with rest of dough and filling.
5. Dip a ball in dry flour and flatten with palm of your into disc and roll into circle.
6. Drop the rolled paratha into a hot skillet.
7. Cook on medium heat till small brown spot appears on bottom side .
8. Then flip and cook the other side similarly.
9. Apply a tsp oil/ghee on top flip and cook for a minute.
10.Repeat the same on the other side too.
11. Serve hot with curd and pickle.

Rajma and Mixed Dal Vada

I wanted to send a rajma recipe to a "rajma event" and decided to make my rajma curry then sudden i thought why not do some experiment today inspired by an article : unusual rajma recipe in The Hindu,if it works out maybe i can send it to the event and enjoy the pakoda with some green tea.

Rajma - 1/4 cup, cooked
Chana Dal - 1/8 cup
Urad Dal - 1/8 cup
Rice - 1/8 tbsp
Onion - 1/4 cup chopped fine
Whole Green Chilli - 4 chopped fine
Ginger - 2 tsp chopped fine
Coriander Leaves - 1/2 cup chopped fine
Salt to taste
Oil for frying

1. Soak chana dal,urad dal , rice 6-8 hrs.
2. Grind everything with rajma  to a course paste.
3. Mix in onion ,ginger,chilli,coriander leaves,salt to the paste.
4. Heat oil to 350 F and drop small balls of dough to it.
5. Fry till golden and serve with it green chutney.

If any body comes across this recipe and happens to try please it me know what do you think .

I'm sending this to Indira's JFI hosted at Dil Se : Rajma Event

Kerala style Aloo Fry/Potato Fry

Aloo is so verstile can be mixed and matched with anything but handles itself well alone too :).This is one of one of those recipes that can be eaten during vrat too just by skipping the mustard seeds in the recipe.
Aloo - 2 cup cubed
Mustard Seeds - 1 tsp
Turmeric Pw - 1/4 tsp
Red Chilli Pw - 1 tsp
Salt to taste
Oil - 2 tsp

1. Cook aloo, salt ,turmeric and 2 cups water till aloo is only fork tender.
2. Drain the aloo and keep aside.
3. Heat oil and add mustard seeds and let it pop.
4. Lower the heat and add red chilli pw and add potato.
5. Mix well and cook for few more minutes.

Goes well with curd rice or plain dal and rice and its a good recipe to travel with and can be served with puri or paratha.

Baigan Fry with Sambar Masala

A colleague of my husband came here for few weeks on a business trip and she was getting home sick so we invited her for a home cooked indian meal and when she came over what she was craving most was baigan fry with curd rice and luckly i had some in fridge. And she prepared it in her own style and had it with curd rice. So here is the recipe.

Brinjal - 1 cup cubed to 1'' pieces
Mustard Seeds - 1/2 tsp
Sambar Powder - 1 tsp
Salt to taste
Oil - 2 tsp

1. Heat oil in a pan and add mustards when they crackle add brinjal cubes.
2. Then lower the flame , mix lightly and cover and cook for another two minutes.
3. Uncover and cook mixing now and then light handedly.
4. When done add sambar pw and cook for another minute .
5. Serve it curd rice or boiled rice and sambar.

Mor Curry(Instant) with Rice

Now that cold weather is here ,i do not prefer to take out curd directly from fridge and mixing it up with rice during lunch so i do a quick tempering and warm the curd a bit before serving it.This is something i prepare when i am in hurry or when something light is in order for lunch.

Curd - 1/2 cup
Water - 1/2 cup
Onion - 2 tbsp chopped fine
Curry Leaves - 3-4
Turmeric -1/4 tsp
Red Chilli - 2
Mustard Seeds - 1/2 tsp
Methi Seeds - 1/4 tsp
Oil - 2 tsp
Sugar to taste(optional)
Salt to taste

1. Mix curd, water, turmeric,salt and sugar and keep aside.
2. Heat oil add mustard and when it starts splutter add methi.
3. When methi turns golden add curry leaves,onion,red chilli.
4. Now cook till onion turns golden and add to curd.
5. Now keep the curd on low flame and just warm it.
6. Serve it with warm rice and any kind of papadams.

This i'm sending to the event Light Meal at SimpleIndianFood

Bharva Karela /Stuffed Karela

Karela is most hated vegetables by all kids but i think as we grow up and our palettes refines we tend to like it.I love my moms simple thinly sliced pavaka fry the most ,crispy and yummy with sambar or curd and rice. Once i visited a friends place and she simple sprinkled little salt ,tumeric and besan on thinly sliced karela and cooked it in very very little oil ,it tasted very good too with roti .

Karela - 4 small ones
Onion - 2 cup chopped fine
Besan - 4 tbsp
Red Chilli Pw - 1 1/2 tsp
Coriander Pw - 2 tsp
Turmeric Pw - 1/4 tsp
Lemon Juice - 1 tbsp
Jaggery/Gur - 2 tsp gratted
Salt to taste

1. Scrape karela and slit and remove seeds and pulp inside.
2. If seeds are tender chopped the pulp and seeds fine and 
add to chopped onion.
3. Wash and sprinkle karela with 1 tsp salt and keep aside for 30 minutes.
4. Blanch the karela and keep aside.
5. For filling : Heat 2 tsp oil and onion mixture and saute till light golden.
6. Add besan cook till the raw smell is gone.
7. Add all the masalas,salt and cook for a minute and stop the flame.
8. Add gur and lemon juice and mix well and check seasoning .
9. Fill the karela with the mixture and tie with butcher twine tightly.
10. Heat 2 tbsp oil in a pan and set heat to medium low flame .
11. Drop the karela to the pland cover and cook till all sides are golden.
12. Serve hot with a wedge of lemon, a pinch of salt and roti.

I'm sending this to Sunita's Think Spice event hosted by Priya : Coriander Seeds

Diwali 09

This year for Diwali i prepared some very traditional dishes from that is prepared in all homes in India.

Besan Ladoo
Rava Ladoo
Nagpur Style Chuda

Happy Diwali

Wish You all and Family a very Happy and Safe Diwali.

Aloo Parwal Curry

Parwal is very popular among bengali community and they even make sweets out of it. Parwal is actually quite expensive vegetable even in India. Here is my humble try with this "Majestic Parwal ".

Parwal - 4
Potato - 1 medium sized yukon gold
Ginger - 1/2 tsp grated
Garlic - 1/2 tsp grated
Onion - 1/4 chopped fine.
Tomato - 1/4 cup chopped fine
Green Chilli - 2 chopped fine
Red Chilli Pw - 1/2 tsp
Turmeric Pw - 1/4 tsp
Salt to taste
Oil - 2 tsp
Coriander Leaves - 1 tbsp chopped fine

1. Scrape parwal and cut each into one inch cubes.
2. Peal aloo and cut into one inch cubes.
3. Heat oil add ginger garlic and onion and cook on low flame till onion turn light golden.
4. Add all powders and add tomato and cook till oil starts to separate.
5. Add potato and 1/4 cup of water and cover and cook till potato is 1/2 done.
6. Add parwal and cook covered till parwal and potato is done.
7. Add coriander leaves and serve with roti.

Cabbage Capsicum Pakoda/ Fritter

Every body at home makes pakoda of some kind and a friend of mine gave me a cabbage pakoda recipe and i added some capsicum too and the result is the pakoda below.

Besan/Chickpea Flour - 1 cup
Cabbage - 1 cup chopped to 2'' long thin pieces
Capsicum - 1/2 cup chopped fine
Thai Green Chilli - 1 tbsp chopped fine or to taste
Coriander leaves / Cliantro - 1 tbsp chopped fine
Soda - 1/4 tsp
Oil for frying
Salt to taste

1. Mix besan , cabbage , capsicum , chilli , cliantro , soda and salt .
2. Add water slowly to make a fritter/pakoda like thick batter.
3. Heat oil to 350 F and drop batter with a tea spoon or with hand to hot oil.
4. Fry till one side is golden , flip and fry till other side turns golden too.
5. Drain from oil onto paper towels and serve hot with ketchup .

Soya Chunks Curry

I know most of the people hate soya chunks :). I'll usually encourage everyone i know to try a recipe they like for soya chunk and give this humble soya a chance. I have heard it is healthy soucre of protien too.

Soya Chunks - 1 cup
Onion - 1/4 cup finely chopped
Ginger Garlic Paste - 1 tsp
Tomat0 - 1/2 cup chopped fine
Red Chilli Pw - 1 -2 tsp
Coriander Pw - 1 1/2 tsp
Turmeric Pw - 1/4 tsp
Garam Masala - 1/4 tsp
Oil - 1 tbsp
Salt to taste

1. Wash chunks and add salt and turmeric and cook till tender or pressure cook till two whistle.
2. Heat oil and add ginger garlic paste and cook for a minute.
3. Add onion and cook till light golden.
4. Add chilli and coriander pw and mix well and add tomato.
5. Cook till tomato is well cooked and oil starts to separate.
6. Add soya chunks and 1/2 cup of water and garam masala and simmer for 5 minutes.
7. Sprinkle with corinder leaves and serve with rice or roti.