Mooli ki bhujiya (sabzi)

Mooli ki Bhujiya sounds as if we are talking about a snack recipe. But when we add leaves and roots of radish together and prepare vegetable (sabzi), it is called Mooli ki bhujiya (sabzi). In North India, radish is available only during winters. But, here in Bangalore, good quality radish is available during summers too.

Initially, around 16 years back when we shifted to Bangalore, it was really difficult to find radish with leaves. Leaves used to be cut and thrown away from radish by the vegetable shop owners. But now in front of my apartment a vegetable vendor sells radish with all the leaves. In fact, whenever I show interest to buy leaves too, the sellers are amused and give me plenty of leaves free of cost. Probably they are relieved that their garbage is being cleaned up by customers!!

This sabzi requires raw radish – so be careful while choosing. Radish will not remain tender when it starts ripening and will not taste good. Remove the stems if they are too thick and attached with the leaves. Use soft leaves and soft raw radish.

I have one more recipe with radish in the blog – if you are interested can take a look…Mooli ka paratha (wheat flour flat bread stuffed with spicy radish)

There are a few more posts on different vegetables in the blog. You can check this link to look at them Vegetables (Curries).

Ingredients

Radish with leaves

Oil 2 tbsp
Tiny mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Asafoetida 1/8 tsp

Red chilli powder 1 tsp
Coriander powder 1 +1/2 tbsp
Turmeric powder 1/2 tsp
Green chillies chopped 2
Salt as per your taste

Process :

Take radish and leaves, wash them nicely in the running water and chop them separately.

Heat oil in a wok and crackle tiny mustard seeds, cumin seeds and asafoetida.

Add chopped radish and leaves along with all spices except salt – mix this nicely and cover for 5 minutes.

When we prepare leafy vegetables, their volume gives an impression of large quantity. But leaves shrink while cooking – so always add salt once the leaves settle down after 5 minutes of cooking.

Now add salt – mix it well and again cover the wok.

Keep on stirring sabzi continually till radish becomes tender and all moisture dries out. Mooli ki Bhujiya (sabzi) is ready!

 

Aaloo ka Paratha (wheat flour flat bread with spicy potato stuffing)

Have youever tried Aaloo ka paratha ( wheat flour stuffed bread with spicy potatoes stuffing)  for breakfast?

Stuffed Paratha or plain paratha is a very popular breakfast in North India. During my school days, I used to take two parathas daily in my lunch box,  sometimes with veggies and sometimes with different kinds of pickles. After finishing lunch also, we used to keep on licking mango pickle piece.😋😋😋😋 My mother used to prepare different varieties of homemade pickles, specifically for our lunch box. And when mango pickle jar was about to get empty, she used to prepare paratha with the remaining oil of pickle. It used to give such a nice tangy and spicy taste to paratha that one could just roll paratha and keep on taking bites with hot tea!!!!!

In UP there was a tradition to prepare plain parathas compulsorily for dinner with dry veggies and curd. Slowly, because of health consciousness, people have shifted to rotis.

Punjabi moms and grannys pour their heart and love in parathas serving you in breakfast with dollaps of butter….

At my parent’s house in Jaipur during winter, once in a week, we used to have dinner with Aaloo ka Paratha,  Gobhi ka paratha or Methi ka paratha with green Coriander Chutney. My mother used to prepare garam garam parathe and we all, along with my sisters, brother and father used to eat in kitchen only. It used to be very cozy, warm and intimate dinner while exchanging sharing our day’s activities. After dinner having a small piece of jaggery was must during winter season…
Good old days of childhood!!!!!!!!

After marriage I was introduced with the idea of having any kind of paratha,  either plain or stuffed only in breakfast. Here Sunday special used to be aaloo ka paratha! So I also followed the same tradition of having stuffed parathas in breakfast only.

Apoorva and Manish both like aaloo ka paratha a lot, so I end up preparing that once a week…

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Ingredients :

Boiled potatoes
Kneaded wheat flour dough
Dry wheat flour
Oil/ghee

Spices:

Salt, dry mango powder(amchoor), garam masala, asafoetida(hing), red chilli powder, finely chopped green chillies and if you want, can add finely chopped green coriander leaves also, but make sure that after washing coriander leaves, water completely dries out, otherwise aaloo masala will be soggy and it will be very difficult to roll paratha.
I am not giving any fixed quantity for spices as every individual has different taste buds. Some prefer very spicy and others might prefer moderate or balanced.

Process :

Peel and mash boiled potatoes. Mash them nicely otherwise big chunks will be a problem while rolling paratha. Add above mentioned spices as per your taste.

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Heat tawa on gas stove. Keep the flame on medium.

Now take a small portion of dough, probably size of a tennis ball, roll it between your palms, roll it into dry flour and roll it on clean kitchen counter with rolling pin in a small round shape.

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Place a small amount of ready aaloo masala in it.

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Hold the edges together by pinching – close neatly and press the mould softly.

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Again roll this in dry flour so that while rolling, dough should not be sticking on the kitchen counter.

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Now roll it with rolling pin in round shape slowly and carefully so that masala stays inside the paratha.

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Flip again carefully and touch both sides to the dry flour.

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Roll it again, but be careful that it does not become very thin.

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Now heat tawa on gas stove. We don’t want very hot tawa – it should be medium hot (make sure that tawa is completely neat and clean).

Carefully place rolled paratha on tawa with the help of your palm.

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Once it gets roasted little bit from one side (tiny bubbles are the sign to flip), flip it to the other side with the help of flat laddle.

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Apply oil/ghee on slightly roasted side and again flip.

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Apply oil/ghee to this side too.

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Keep on flipping  paratha and keep pressing it lightly with the laddle until it is brown and crisp from both sides.

Serve with butter, Coriander ChutneyStuffed chillies , plain curd, raita or pickle.

Delicious lip smacking breakfast is ready!!!

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