Mooli ka paratha (wheat flour flat bread stuffed with spicy radish)

Radish (mooli) is used as a vegetable for lunch or dinner, as salad and during breakfast as mooli ka paratha ( wheat flour flat bread stuffed with spicy radish). Mostly people either like radish or they don’t like it at all. Nobody compromises to have it in any form.
Generally in India people use white radish. At my parent’s house during winter season just before lunch my mother or I used to pick fresh radish from our kitchen garden for salad. You just can’t beat the taste of home grown fresh vegetables!!

Winter season is the best time to enjoy hot food. Generally in North India plain paratha or stuffed paratha is very common for breakfast. But at our house everyone used to be in a hurry to go to the school or college early in the morning so stuffed parathas were always prepared for dinner. Memories of having hot parathas in the kitchen with all family members is very nostalgic memory at my parent’s house.

I have a few more posts on stuffed parathas in the blog….

Aaloo ka Paratha (paratha with spicy potato stuffing)

Pyaaz ka paratha (Indian flat bread, stuffed with roasted onion)

Ingredients:

To prepare radish masala:

3 medium size radish, 2 chopped green chillies, grated ginger, 1 tsp oil, salt, red chilli powder, dry mango powder (amchoor), turmeric powder, asafoetida and garam masala.

For paratha:
Wheat flour dough, dry wheat flour and oil.

Process :

Wash, peel and grate radish.

Heat 1 tsp oil in a pan and add grated radish , chopped green chillies, grated ginger and all spices.

Mix it and cook radish till the water completely evaporates.

Prepare wheat flour dough and heat tava. Take a small portion from the dough, approximately 50 gm and make a round ball, apply some dry flour on it and roll it in a small round shape.

Place some radish masala (just about 35 to 40 gm) on it and seal it by pinching from all the sides.

Again apply some dry flour and roll this in a round shape carefully and evenly from all sides. Don’t put too much pressure while rolling.

Carefully Place this on hot tava and when you notice tiny bubbles, flip it to other side and apply oil and follow the same for other side also.

If you have rolled paratha evenly, it will puff up beautifully.

Serve hot  mooli ka paratha with curd, chutney, butter or pickle!!

 

 

Dahi waale aaloo (Potatoes with buttermilk)

Dahi waale aaloo or chach vaale aaloo ki sabzi or boiled potatoes cooked with buttermilk is a traditional Rajasthani cuisine. Rain was scarce in Rajasthan till few years back. So getting vegetables was very difficult, specially during summer. Therefore, people invented a few dishes so that they don’t get affected due to lack of rain and could taste variety. One such dish Mangodi ki subzi  is already in the blog. Dahi ke aaloo is another such interesting dish where curry is prepared with buttermilk and along with regular spices boiled potatoes are added.

Curd is such a simple ingredient but you can create veritable dishes with it. I love using curd in my savoury dishes for regular meals like raita, sabzi or Besan ki kadi. The best part about Dahi ke aaloo is that it doesn’t require onion, garlic or even tomatoes. So you can have it during your one-time fasting meals.

Ingredients :

5 medium sized boiled potatoes
Curd 300 gm
3 cups water

Oil 2 tbsp
Jeera (cumin) 1/4 tsp
Rai 1/4 tsp
Asafoetida powder 1/8 tsp

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

Garam masala powder 1 tsp
Oil 1 tsp
Dry red chillies 2
Chopped green coriander leaves

Process

Wash, boil, peel and mash potatoes in medium chunks and keep them aside in a bowl.

In a separate bowl churn curd nicely and add three cups of water and churn it again for a homogeneous mix (this is how we prepare buttermilk (chach) in India).

Heat 2 tbsp oil and splutter rai, jeera and asafoetida (hing) in a wok. Add red chilli, coriander and turmeric powder and chopped green chillies followed by 3 tbsp water. On sim heat let the masala get cooked for 5 minutes. Stir in between to avoid burning.

Once masala is cooked take out 1 tbsp out of it and keep it separate to be used later.

Add buttermilk in the wok once oil can be seen on the sides of masala. Increase the heat to high and keep stirring this mixture with quick movements until it starts boiling. Fast speed stirring is very important as otherwise buttermilk will curdle (phat jayega).

When buttermilk starts boiling, add mashed potatoes along with the salt.

Now reduce the heat to sim and let it cook for half an hour. It can be cooked on medium heat for 15 minutes but I like curries or gravies to be cooked on sim heat. Slow cooking enhances the flavor of dish.

Switch off the gas after half an hour and add garam masala powder and chopped green coriander leaves. Dahi ke aaloo or potatoes cooked in buttermilk are ready!!

Remember we had kept a little quantity of masala separate. We will use it now. Heat 1 tsp oil and roast dry red chillies in it for half a minute and add masala.  Just before serving pour this in dahi waale aaloo and impress your guests and family members!!