Muli Paratha

Ingredients

3 to 4 radishes (muli) with leaves
2 onions finely chopped
5 cloves of garlic - crushed
1 teaspoon garam masala
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
salt to taste
2 tablespoons of oil
2 cups of wheat flour
ghee for frying the parathas


Method

Wash the radishes properly and grate it. Soak the grated radish in salted water to let the pungent smell reduce a bit. Chop the leaves of the radish finely.

In a kadhai, add the oil. When it gets hot add the crushed garlic and the chopped onions. Fry it till the onions turn golden. Then add the garam masala, turmeric powder and chilli powder and mix well. Then add the chopped radish leaves and the grated radish and mix well. Cook covered on medium heat.When the radish is cooked, add salt to taste and mix well. Let the mixture cool down.

To the cooled mixture, add the wheat flour and knead well. You do not need to add water as the mixture already has a lot of moisture. If the dough is too soft, add some more flour to get a nice firm dough like that of Chappati. Roll this dough into a paratha. Now fry it on a griddle with ghee to get a nice crispy paratha.

Serve it with pickle, curds, Dal.

Note - Parathas can be made in the same manner with Dudhi, Beetroot, Carrots, Onions, Cabbage, Cauliflower

Fish Cutlets

Ingredients

2 to 3 prime fillets of fish (Solomon, Tilapia, Flounder)
3 medium potatoes
2 medium onions chopped
6 to 7 cloves garlic crushed
7 to 8 sprigs of coriander finely chopped
1 teaspoon garam masala powder
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
2 teaspoons oil
salt to taste
2 eggs beaten
breadcrumbs
oil for frying cutlets


Method

Steam the fish well and with a fork crush it. Boil the potatoes, peel and then mash them. Mix the forked fish and the potatoes and form a mixture.

In a kadhai add 2 teaspoons oil. When it gets hot, add the garlic and the chopped onions. When the onions turn golden brown, add the coriander, the turmeric powder, chilli powder and garam masala powder and salt and mix well. Now add the potato and fish mixture to it and mix everything very well. Leave it aside to cool.

When the mixture is cooled - make small cutlets of it. Dip it in the beaten egg and then roll it in the breadcrumbs and shallow fry in oil. Since all is cooked this should not take more than 2 minutes on each side.

Serve with tomato ketchup or ranch dressing.

Tur Dal with Spring Onions

Ingredients

1/2 cup tur dal
5 to 6 spring onions
6 to 7 cloves of garlic - crushed
2 green chillis
1/2 teaspoon turmeric powder
1 teaspoon dhania jeera powder
1/2 teaspoon mustard seeds
1/2 teaspoon cumin
2 tablespoons oil
salt to taste

Method

wash and soak the tur dal for 2 hours. Chop the spring onions and the chillies. In a karahi, add the oil . when it gets hots add the mustard seeds. When the mustard seeds splutter, add the cumin and the green chillis and the crushed garlic. Immediately add the spring onions along with the turmeric and the dhania jeera powder. Fry for 2 minutes and then add the soaked dal along with 2 cups of water. Bring to a boil and then let it simmer on medium heat, covered till dal is cooked thoroughly and you get the desired consistency of dal. Add salt to taste. garnish with chopped cilantro. Serve with rice, chappatis or nann

Dodka, Ridge gourd, Turai Bhaji

Ingredietns


1 whole ridge gourd - clened and cubed
1 medium onion chopped
1 medium tomato chopped
2 tablespoons oil
1/2 teaspoon mustard
1/2 teaspoon cumin
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1 teaspoon garam masala powder
1 teaspoon sugar or jaggery
1/2 teaspoon asafoteida
1/4 cup groundnut - roasted and coarsely ground
salt to taste

Method

In a karahi, add the oil. When it gets hot, add the mustard seeds. when they splutter, add the cumin and the asafoetida. Add the onions and fry till they become soft. Then add tomatoes, turmeric, chilli powder, garm masala powder and the sugar/jaggery and a little salt and mix well. When the mixture leaves the sides of the karahi, add the cubed ridge gourd. Cook covered on medium flame. Once cooked, check for salt. Garnish with chopped cilantro and serve with chappatis.

Bharli Wangi (Stuffed Brinjals)

Ingredients

12 small brinjals - ones that can be put as a whole in the gravy
2 onions finely chopped
2 tomatoes finely chopped
7 cloves of garlic crushed
2 teaspoons chilli powder
1/2 teaspoon turmeric
2 teaspoons dhania jeera powder
1 teaspoon garam masala powder
chopped coriander
2 teaspoons ground jaggery
1/4 cup groundnuts (roasted & coarsely ground)
salt to taste
8 to 10 teaspoons of oil


Method

In a mixing bowl, add the chopped onions, tomatoes, garlic, chopped coriander, chilli powder, turmeric powder, dhania jeera powder, garam masala, jaggery and salt. Mix well with hand and crush the mixture with hand so that all the water separates from the onions and the tomatoes.

To get the brinjals ready - wash them well, and make a cross cut on the brinjal on the side away from the stem. Fill the brinjals with the onion and tomato mixture and let it sit in the remaining mixture for 15 to 20 minutes.

In a kadhai, add the oil. When the oil is hot add the brinjals one by one. Be very careful as the oil will splutter. Put any leftover masala from the mixing bowl into the kadhai. Cover and cook the brinjals on a medium flame. Once brinjals are cooked, add the groundnut powder and mix well.

Serve with chapatis or jowar rotis

If you want to make it a combination of brinjals & potatoes, then substitute 6 brinjals with 6 small potatoes