Mooli Ki Bhujia

Mooli(Diakon Radish) is a common winter vegetable in North India. When i saw this interesting recipe at Priya's blog: mharorajasthanrecipes i immediately knew what i wanted to try for march bloghop.This curry also works as a wonderful filling for stuffed paratha. I have modified the recipe a bit to my family's taste.
Mooli (Diakon Raddish) - 2 cups , boiled and mashed

Onion - 1 /4 cup ,finely chopped
Garlic - 1/2 tsp, minced
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Cumin Seeds - 1/4 tsp

Pure Hing - a pinch
Coriander Seeds - 2 tbsp Salt  to taste
Oil - 1 tbsp

  1. Pressure cook mooli and mash it well.
  2. Heat oil in a heavy pan and add cumin seeds .
  3. Cook till cumin turns golden and then add hing.
  4. Add onion and garlic and let it fry till it becomes translucent.
  5. Add salt, chili,coriander ,turmeric and fry for few seconds.
  6. Add mashed mooli and fry till oil separates (about 3-4 minutes).
  7. Add coriander leaves and aamchur and mix well and serve.
  8. Serve it hot with roti/paratha.
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Bagar Dosa II and Coconut Chutney

Bagar (Samo Seeds) is a common fasting food for people of central India.It is also called vrat ke chawal. It can be cooked as just like rice . And can used in any  preparation in place of rice. I did this dosa just like neer dosa. Since summer navrathri is almost here thought of posting this recipe. 

Coconut Chutney

Fresh Coconut - 1 cup , grated
Ginger - 1/4 tsp, chopped
Green Chili - 1 , chopped
Tamarind Paste - 1/4 tsp or lemon juice
Curry Leaves - a few
Water - 1/4 cup
Salt to taste
  1. Grind coconut , ginger , chili , tamarind paste , salt and water to a coarse paste.
Bagar Dosa

Bagar - 1 cup , soaked for few hours
Fresh Coconut - 1/4 cup, grated
Water - 1 cup
Salt - to taste

  1. Grind bagar , water ,salt and coconut to a fine paste.
  2. Heat a griddle and pour a ladle of batter and spread like dosa.
  3. Pour some ghee around the dosa and on top.
  4. When one side is done flip and cook the other side.
  5. And serve hot with coconut chutney.

Ragi semiya upma

Ragi (Nachni) is a common ingredient in kannadiga kitchen. It is not used much in Kerala cooking so didn't grew up eating it. It is an acquired taste for me but now i like it . This recipe takes a little effort but its worth it.

Ragi Flour -  1 cup
Water - 3/4 cup
Ghee - 1 tsp
Salt to taste

Ghee - 2 tsp
Hing - 2 pinch  or 1/4 tsp if using store brought powder
Mustard Seeds - 1/4 tsp
Pearl Onion - 5 , chopped
Green Chilli - 2 tsp , chopped
Ginger  - 1 tsp, chopped
Curry Leaves - a few
Fresh Coconut - 2 tbsp , gratted

Special Equipment need :
Sev press
Idli mold

Step 1 : Semiya Dough

  1. Boil water, salt and ghee together.
  2. Add the ragi flour little by little and mix well.
  3. Cook on low till the flour comes together like a dough.
  4. Cover and leave aside till the dough is cool enough to handle.
  5. Oil the hands and knead the dough well.
  6. Fill the dough in SEV PRESS.

Step 2: Semiya Preparation

  1. Oil the idli mold and make small iddiappam into each mold with SEV PRESS.
  2. Steam the iddiappam for 20 minutes and set aside to cool.

Step 3: Upma Preparation

  1. Heat ghee and add hing and mustard and let it pop.
  2. Add the onion , green chili ,ginger and curry leaves.
  3. When onion turns translucent add the iddiappam from step 2.
  4. Add the coconut and mix everything till  the iddiappams breaks to semiya.
  5. Serve with coconut chutney warm or at room temp.