# 22: Muli (Raddish) Parathas

Parathas! I guess, its also known as the pan fired India flat bread..Famous in Northern India. Especially Punjab! A punjab special.. :)

Like dosas, parathas have their varieties and are served with butter, pickle, curd (yogurt).

Most famous veg parathas include: Aloo paratha (potato), Muli paratha (radish), Methi paratha (fenugreek leaves), Gobi paratha (cauli flower).. while variations have come in with Paneer, Dals,cheese etc...

Its basically a Wheat bread with stuffing.

You can also prepare amazing non-veg parathas such as : kheema (meat mince) or chicken mince. Just make sure you get the stuffing right!

Parathas have been my all time favourites..and i can have them just about any time of the day...I just need a reason to prepare it! And so..i managed to find one today. I do not like radish! Can't tolerate the gaseous-ness it produces..neither do i like it cooked as a vegetable nor eat it as is as a salad. The only possible way i will have it is.. as a paratha.. and thus, i went on with my menu for the day!
" Muli Parathas"

I shall describe the procedure to prepare with visuals..as i think that's possibly the best way to communicate.. You can register it better!

Ingredients:

1. Muli (Radish) -2 
2. Red chili powder - 1 tsp
3. Turmeric powder - 1/2 tsp
4. Salt - 1 tsp
5. Wheat flour to prepare the Dough - 2 cups

* you can also add coriander leaves, and green chilies rings..if you like!

Procedure:

• Grate the radish & extract the excess water from it by knoting it in a muslin cloth. Keep it in the muslin for a while. Remove just before you are about to prepare the stuffing for the wheat bread. (Its done so, as radish leaves out a lot of water, and if you add salt and keep it for long the stuffing will get soggy..)

• Prepare the dough using wheat flour, a pinch of salt, and water. Make small portions as shown in the figure below. 

• Now prepare the stuffing. Remove the radish from the muslin. Add turmeric powder, red chili powder, and salt. Mix using a fork.



• Now roll out 2 doughs, and roll them into small sizes. But with one a bit bigger than the other. ( I prefer doing the stuffing this way, as its a lot more easier and less clumsy too!). Spread the stuffing on to one of the layers. And seal it using the 2nd layer.

• Roll the layers together folding them on and off in wheat flour.

 

• Heat a pan/tava and place the paratha on it. Smear oil/ghee, and toss it till it cooks.

Serve with Curd & Pickle!..( add a cube of butter too ..;) , you can also have it with tomato ketchup if you like! ) 

Njoi .... :)



# 21: Sambaar

Its the best combination with idili, dosa, & vadas...

Its nutritious while easy to prepare and quick.. I Know one thing, once you make saambar..i do not need to make any additional vegetables. Its that easy and quick for me! :)

Ingredients:

1. Arhar dal (yellow pigeon peas) - 1.5 cup
2. Tomato - 1 (cut into 4)
3. Radish - 1 (cut in circular rings)
4. Lady's finger (Okra) - a few ( cut at a length of  1 inch)
5. Drumstick - 3 ( cut into pcs of 3")
6. Sambaar powder - 1 tsp
7. Asafoetida (heeng) - 1/4 tsp
8. Tamarind Water - 1 cup
9. Mustard seeds - 1 tsp
10. Curry Leaves - 1 stem
11. Garlic - 2 pods (crushed)
12. Dried Red chilies - 2
13. Salt to taste

Procedure:

Cook the dal. Add the vegetables (tomatoes, radish, okra, drumsticks). Also add the sambaar powder and tamarind water. Leave it to cook. Once you get the aroma, you so know it that the dal is cooked! Add salt as per taste.

Now add the tadka* (tempering) to the sambaar.

* Preparing the tadka: Add oil into a pan and leave it to heat well. Once hot, put in the mustard seeds, curry leaves, dried red chilies, asfoetida, and crushed garlic.

You are all ready! 

:)

# 20: Idli & Dosa

Most Famous 3 time meal (if u wish) catered from the southern part of India...

I have teamed the two together as the preparation is one and the same. While Idli is put into the moulds, Dosa is prepared on a flat tava...and is a beautifully rolled out paper.. ;)

Visit Southern India, and ask what's famous.. and instantly you would be looked at with raised eyebrows and a smile converting down to a saying..."Madam/Sir, Idli or Dosa" :)

What's wonderful about dosa is the variety it can offer..

• Plain dosa
• Paper dosa
• 70mm dosa
• Masala dosa
• Rava dosa
• Steamed Dosa
• Palak dosa.. the list is just endless. I think the saleability and demand has been kept up to by the variations it can offer. Suiting the tastes of everyone alike!

The two are served with Coconut/groundnut/mint leaves/tamarind-ginger Chutney and Sambaar ( A daal with vegetables)


Ingredients:

1. Rice - 2 cups
2. Urad Dal ( Vigna Mungo or white lentil) - 1 cup
3. Cooked Rice - a handful  Or Methi (Fenugreek) powder - 1 tsp
4. Salt to taste

Procedure:

Soak the rice and urad dal (separately) over night. Later grind the two separately. While grindng the rice, add the cooked rice or Methi powder. The mix should not be too coarse nor too fine (actually, rather ideally the batter for idli is a bit coarse while for dosa its supposed to be very fine..But since I prefer making life a bit easier, thus i make sure the batter is used for both the dishes...).
Add salt just before cooking.

For Idli: Grease the moulds and add the batter to it. Steam for 15-20 mins. (The needle comes out clean on pricking the idli. And thus you know its cooked and ready!)

For Dosa: Add a little water (just a small glass). Mix well. Heat the tava and grease it too. Make sure you don't pour in too much oil ( else the batter will not spread evenly! I would suggest you can cut an onion into half and pierce it with a fork. Dip the onion in the oil and just smear that on to the tava... It will just put the right amount of oil.. )

Put a spoon full of the batter on the tava and spread it starting inside out (in a circular manner)...

Cover with a lid and let it cook with the steam.. The dosa will automatically leave the edges and make life easy for tossing over to the other side!

Ta da... The idli & the dosas are ready!

:)