Friday, 22 December 2017

Healthy multigrain Mooli paratha and pudina chutney

As 2017 almost over, seeing off the gone by year with this special preparation which is as usual healthy and so local. As we all gear up for new year with new resolution, one resolution for that should stay for all us is of staying healthy and eating fresh as much possible. Today's recipe surely stands by this promise.
This paratha and chutney combo makes simple and quick meal perfect for carrying in lunch box or for dinner on busy evening. This mooli paratha goes very well with mint chutney I describe here. You can also take this chutney with Idli or dosa.




Ingredients:

For parartha:
1. 2 medium sized white radish(mooli )
2. 1 cup whole wheat flour
3. 1/2 cup Besan
4. 1/2 cup rice flour
5. 1/4 cup soybean flour
(If you don't have all flour handy, use 2 cups of whole wheat flour)
6. 3-4 tbsp fresh coriander chopped
7. 1/2 tbsp carom seeds(ajwain)
8. 1 tbsp turmeric powder
9. 2 tbsp red chilli powder
10. oil for greasing and cooking paratha
11. salt to taste
12. water as needed for kneading

For chutney:
1. 1 bowl full fresh mint leaves
2. 3-4 tbsp roasted gram daal(dalya डालया)
3. 3-4 garlic cloves
4. 1 green chilli
5. 1/2 inch ball size tamarind (3-4 small pieces)
6. 1/2 tbsp jeera
7  salt to taste
8. 1 tbsp oil

Preparation:

For parartha:
1. Peel and grate raddish. Press and remove the water. Grated raddish should be as much dry possible.
2. Now mix all flours, grated raddish, chopped coriander, salt, chili powder, turmeric powder, carom seeds together in a bowl.
3. Mix well such that flour is damp with moisture from grated raddish
Now slowly add little water at a time and knead a hard dough.
Grease with oil and knead well. Cover and set aside for 10-15 mins
4. Divide the dough into small balls and roll into parathas. Dust the dough with dry wheat flour as needed while rolling
5. Cook paratha on a tawa applying oil on both sides

For Chutney
1. Wash and clean mint leaves
2. Heat oil in pan and fry mint leaves for 2-3 mins. Cool it to room temperature
3. In a mixer jar add mint leaves, daliya, garlic, green chilli, tamarind, jeea and salt and grind well.
Add few tbsp water to adjust consistency and grind to fine chutney

Serve hot mooli paratha with yummy pudina chutney and onion rings.





Also check out stuffed Mooli paratha and mooli greens subji recipe here 

Saturday, 2 December 2017

Corn-Capsicum-Strawberry Salad and an interview!!

Winter effect again!! Here is a healthy salad with fresh ingredients and colors that are so satisfying.
Fresh strawberries are in market and I wanted to make something unusual with it, when this salad popped on my mind. The sheer color combination of golden corns, green capsicum and red strawberries is so good to look at and the mild sweet-n-sour taste of this salad is just as good!!

In this post I am also sharing another good thing happened to me and to kitchenkatta as food blog!

Check out my interview HERE where I talked about eating local and fresh on www.couponsji.in blog. Coupnsji is interesting place to know great ongoing deals, sales and latest trends..

Well so coming back to our fresh salad!



Ingredients:
1. 1 bowl fresh corn kernels
2. 1 medium sized green capsicum, finely chopped
3. 7-8 medium sized strawberries, finely chopped
4. 1/2 tbsp chilli flakes
5. 1/2 tbsp all purpose seasoning
6. Salt to taste

Preparation:
1. Add 1/2 cup water and 1/4th tbsp salt to corn and boil it for 5-10 mins. Don't over cook corn.
Drain and let the corn cool to room temperature
2. In a bowl, add cooked corn(cooled to room temperature), chopped capsicum, chopped strawberries and mix well
3. Add chilli flakes and seasoning and adjust salt if need. Mix well.
You fresh salad is ready!

Kitchen Gyan: Mix you salad in vegetable drainer so that it the veggies release water, it gets out from drainer and salad does not become soggy.






Related Posts Plugin for WordPress, Blogger...