August 25th, 2012


Dish-A-Day: 06/15/2012 - Mooli Ke Parathe / Chinese Radish stuffed Indian Bread

Prologue: Go here.

06/15/2012: Mooli Ke Parathe / Chinese Radish stuffed Indian Bread - Another stuffed roti, my fav kind. For some reason I like stuffed rotis than plain one. And so they end up every few days as a dish to post here and tintilate your taste buds. **wicked grin**

06152012 - Mooli Ke Paratha

Recipe: Grate a medium sized Mooli and keep it aside. In a pan heat Oil, add 1/4 tsp of Cumin Seeds, 2 medium Green Chilis finely chopped and few sprigs of Cilantro finely chopped. Fry a little. Now add the grated Mooli, stir once. Add Salt and Red Chili Powder per your taste. Keep stirring on medium flame and cook it till Mooli is cooked well. Pour the contents into a bowl and let it cool. Add 2 cups of Wheat Flour and knead it to a soft dough. Take the dough into small balls, roll them into rotis and fry them on both sides on a tava or pan. Serve hot with Curd or Chutney or Curry or Chutney Powder or Pickle.

Dish-A-Day: 06/16/2012 - Kantola Curry

Prologue: Go here.

06/16/2012: Kantola Curry - Kantola, also called as Indian gourd, looks like a small Bitter Gourd / Karela. However, it does not taste as bitter as Karela. I usually find them in the frozen aisle, but recently saw them in fresh vegetables section. A very simple and easy recipe that hardly takes any time to cook, but gives a yummy curry to relish on.

06162012 - Kantola Curry

1) Cut Kantola into long thin pieces and keep aside.
2) In a pan heat Oil, add 1/4 tsp Mustard Seeds, 1/4 tsp Cumin Seeds, 2 to 3 medium Green Chilis finely chopped and a pinch of Turmeric Powder.
3) Add Kantola pieces and fry them a little.
4) Cook covered on low flame. Add a little water if the curry tends to stick to the pan.
5) Once the Kantola pieces are semi-cooked, add 1/2 tsp Coriander Powder, 1/2 tsp Red Chili Powder and Salt per your taste.
6) Let it simmer till the curry is cooked.
7) Remove from flame and serve with Rice or Roti.