Sunday, 13 November 2016

Radish-Mooli Paratha and Radish Greens Subji

For the weekend I wanted to try something simple and tasty, what turned into mooli/radish meal altogether. With Mooli Paratha being much common, its green leaves subji is not so common dish.
Usually my mom never throws away the mooli greens and makes this subji as accomplishment.
Though I find Radish leaves are generally most neglected. Mostly you would get it removed while buying the radish itself. However next time you get radish get those greens also. Not only they taste great, they are highly nutritious also. This radish leaves subzi with basic ingredeints makes a tasty side dish and also goes very well with parathas.


For Paratha Stuffing:
1. 1 cup grated white radish/mooli
2. 1/2 tbsp ginger paste
3. 2 tbsp finely chopped fresh coriander
4. 1/2 tsp cumin seeds
5. 1/2 tsp carom seeds
6. 1/2 tsp turmeric powder
7. 1/2 tbsp red chilli powder
8. 1 tsp garam masala
9. 1 tsp lemon juice
10. Pinch of sugar
11. 1 tbsp oil
12. Salt to taste

For outer cover:
1. 2 cup whole wheat floor
2. Salt to taste
3. Water to kneed
4. 1 tbsp oil to kneed dough soft

To make stuffing:
1. Press the greted radish in your palms and remove excess water
2. Heat oil in a pan and add cumin seeds, carom seeds and as it crackle, add ginger paste and fry for 1 min
3. Add turmeric powder, red chilli powder, garam masala and grated radish and mix well
4. Add salt, sugar and lemon juice and mix well. Cover and cook till radish is cooked soft.
5. Add coriander, mix and keep aside to cool to room temperature

Kneed soft dough for outer cover

How to proceed:
Divide the dough in equal parts.
Take one dough ball and roll into small circle. Keep a spoon full stuffing, cover from all sides, and Very gently roll into paratha.
Cook on hot tava/griddle applying oil on both sides.
Repeat with all the parathas

For the Mooli Leaves Subji:

1. 1 cup finely chopped radish leaves
2. 3-4 tbsp corasly ground roasted peanut powder
3. 1 small green chilli finely chopped
4. 1/4 tsp rai
5. 1/2 tsp turmeric powder
6. 1/2 tbsp red chilli powder
7. pinch of sugar
8. Salt to taste
9. 2 tbsp oil

1. Heat oil in pan and add rai and green chilli
2. Add chopped radish leaves. Mix well. Cover and cook for 3-4 mins.
3. Add turmeric powder, chilli powder, salt, sugar and peanut powder and mix well.
4. Cover and cook for few more mins till the greens are cooked soft
Optionally can add little lemon juice before serving.

Radish leaves subji/mulyachya panachi bhaji is ready. Serve with pulka or paratha.

Tuesday, 1 November 2016

Vangyache Bharit - Baingan Bharta - Khandeshi preparation

Vangyache Bharit or Baingan Bharta is prepared in various parts of India quite differently..
This recipe I am writing is very special to a region called Khandesh in Maharashtra. I have grown up seeing this Bharith preparation and the taste makes me nostalgic.
In Jalgaon region of Maharashtra, there are special Bharit Parties arranged on farms whenever families gather together and specially in winter season. Bharit in party is prepared in traditional way by roasting the हिरवे वांगे (green large brinjal) on open air fire. What makes Khandeshi bharit more special is the addition of lots of green chillies and spring onions. Recently I feasted on the bharit prepared by my brother with this special loving touch :) And that concluded on my long time plan to share this recipe here...

1. 2-3 big  green brinjals
2. A bunch of spring onion
3. 7-8 cloves of garlic
4. 4-5 green chillies
5. 2-3 tbsp peanuts
6. Salt per taste
7. 4-5 tbsp ground nut oil or refined cooking oil
8. Finely chopped coriander for garnishing

1. Apply a thin coat of oil on the brinjals and roast it directly on gas stove
2. Clean the burnt outer skin from brinjals and mash it completely
3. Finely chop spring onions, greens and the baby onions as well
4. Roast green chillies 
5. Grind roasted green chilles and garlic cloves together to fine paste
6. Heat oil in a pan and fry the peanuts and keep aside
7. Add chopped spring onion to the same oil and fry it till 2-3 mins
8. Add green chillies and garlic paste and fry together for few more mins
9. Add fried peanuts, mashed brinjals and salt, mix well
10. Cook for few 3-4 mins more stirring continuously
Garnish with finely chopped coriander and serve hot with Bhakari or chapati

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