Thanks to Madhuram of Eggless Cooking for tagging me for this meme. So, here are my top 10 favorite pictures not necessarily in order of preference. You can click on them to get the recipes.

I would like to pass it on to:
easycrafts
Dhivya’s Cuisine
Athisaya Divya
Indian Cooking

NOTE: I will be gone for a week starting tomorrow. So, until then have a good week all of you. I will come back with a lot more new recipes after a week. Take care.

These days fresh vegetables are in season. The days are getting warmer and my family needs fruits & vegetables to keep us cool. We even prefer to eat easy, simple with not much spices or fuss dish yet fully utilize the availability of produce in season. My husband loves bread and he can eat it any day; of course different variety of bread would be better. He can survive on bread alone while it is a little cumbersome for me. Anything made from bread or even a simple sandwich can satisfy him and this makes it very easy for me to prepare his lunch plus take advantage of the fresh vegetables. Breads come in all sorts of shapes and flavors from plain white, wheat, multi-grain, sour dough, sprouted grain and much more. My husband’s favorite, the French sour dough which I bought from Whole Foods Market.

French sour dough bread

This is bread is just about enough for one person and you can see that it’s size is just about the diameter of my plate. I would say about 6″ inch long.

Recipe:

1 french sour dough bread
1 small red bell pepper
1 carrot small
1 small cucumber
3 sun-dried tomatoes cut lengthwise
Some paneer crumbled
2 - 3 tsp of dhania chutney
2 tsp butter
Salt to taste
Freshly ground black pepper

Roast the bell pepper on the stove top, occasionally rotating it. Once it has turned black all over, put it in a ziploc bag and cover it tightly and let it sweat for about 15 minutes. To char in oven: Preheat oven to 500 degrees. Place peppers stem side down on baking sheet. Roast uniformly, rotate if necessary. (About 8 to 10 minutes). In the meanwhile, cut the bread in the center to split open. Spread some butter on both the sides. Now spread some dhania chutney. Using a vegetable peeler, peel slices of carrot & cucumber. It peels like ribbons. Place some carrots, then cucumber on the bread. Now remove the bell pepper from the ziploc, and remove the skin. It will come off very easily. Below are the pictures after roasting and skin removed.

Cut the bell pepper in long strips and place it on the cucumber, add the sun-dried tomatoes, crumble some fresh home made paneer for protein. Sprinkle with salt and pepper if needed. Cover with the other slice of bread and cut in the center. Easy and nutritious lunch ready in no time and my husband loved his sandwich; the crunch from the cucumber & carrots, the spiciness from the chutney and sweetness from the bell pepper and sun-dried tomatoes.

Delicious & Refreshing sandwich perfect for any day

TIP: Make the roasted bell pepper earlier and keep it in the fridge and it comes handy when making sandwiches and pastas. They taste really good too. You can also add leafy vegetables such as spinach, lettuce or whatever your imagination is.

Fresh & crispy chinese palak and aloo

Aloo in Palak Gravy or simply aloo palak is a very popular dish in India. Palak is seasonal and taking advantage of this iron rich, dark green leafy vegetable is a must; at least in my family. So, I keep up the tradition and cook palak whenever I find it fresh. These days I find really scrumptious palak in the farmer’s market. They are truly a feast to my eyes before a feast to my mouth. I bought the chinese version. Yes, chinese spinach or chinese palak has a thick, fleshy, dark green leaves as compared to the Indian version and after I saw them this weekend, I could not pass it on. So, aloo in palak gravy became our meal.

Recipe: (For 4- 6 people)

1 bunch palak
8 - 10 round baby aloo, cooked and peeled
1 medium size onion, chopped
1 medium size tomato
Green chilies as per taste
1 tbsp dhania powder
2 tsp mirchi powder or per taste
1 tsp haldi powder
Salt to taste
1 tbsp oil
2 tsp jeera

Pressure cook the palak with little water. Add a little oil and sauté the onion and green chili. Now, purée the mixture with cooked palak and tomato. Use the water used to cook the palak while puréeing. Heat oil in a skillet, add jeera and let the aroma infuse. Then add the boiled aloo, spices & sauté a little bit and then add the palak purée. Bring it to a boil. Serve hot with a side of Naan or Roti.

Aloo in palak gravy with Naan bread

TIP: You can add ginger & garlic while sautéing the onions and purée it along with palak. Also, you can add cream in the end for extra flavor.

Fresh & hot of the griddle ~ Mooli Stuffed Makki ki Roti

Mooli Stuffed Makki ki Roti

Makki or Makka or Butta means Corn. Makki ki Roti means roti or flat bread made from corn flour. This dish originally comes from the state of Punjab, India. It is quiet easy to prepare and very nutritious. My Mom-in-law taught me a modified version of it; not the way how you make the actual dish, but added some additional ingredients for the stuffing. In my case, it is Mooli. Traditionally, this dish is eaten with Sarson ki Saag. But I think the flavor of mooli in the stuffing is just enough to enjoy this dish as is. I made this dish and my family simply relished it and I hope you will too will enjoy it.

Recipe: (Makes about 10 - 12)

3 cups corn flour
Red chili powder as per taste
1 finely chopped green chili as per taste
1 medium size grated mooli
1 tbsp jeera seeds
Salt to taste

 
Makki flour with spices & Makki flour with spices and grated mooli

Mix all the ingredients above with some hot water. Yes, it is important to use hot water for the roti’s to come out soft. Mix it to form a dough to roll out. Adjust any seasonings needed. Make small balls and roll out using a rolling pin, apply very little makki flour if needed to prevent from sticking. Do not roll out too thin. It is a bit challenge to take it out from the board/counter top and transfer to the pan for cooking, so use a spatula to do this work. It works out well. Heat a pan, transfer this roti onto it. Let it cook for a minute, then flip. Drizzle some oil or ghee on top and flip again. Press it all over to cook and become golden brown. You can drizzle some more ghee/oil again but its optional before flipping again to cook through. Serve hot with a dollop of butter if you prefer. I prefer mine with a dollop of butter and let it melt on it and with a side of fresh home made dahi.

Fresh of the griddle ~ Mooli stuffed Makki ki Roti with a dollop of butter for Roti Mela

Cool yourself this summer ~ Refreshing Cantaloupe

Fresh & Juicy Cantaloupe

Summer is almost here and the days are getting hot day by day. From the region I am from India, temperatures soar to 100F. But nature has provided such an amazing way to help us get through those hot days by availing vegetables and fruits seasonally. Those vegetables & fruits available during summer time have a cooling thermal nature property. Isn’t that truly amazing? One such fruit that comes from the melon family that also has a cooling effect and is excellent source of Vitamin A, C, Potassium and much more is Cantaloupe. I remember my Mom used to add sugar to the already sweet fruit and keep it aside for at least 10 minutes before serving us. This helps the juices from the cantaloupe ooze out and makes the experience of eating this fruit more enjoyable. I will share a recipe that I learned from my friend Apurva (although she used Honey Dew), to help you get through at least one hot summer day.

Recipe:

1 cantaloupe, seeded & cut into pieces
Handful of fresh pudina leaves
Honey as per taste
2 tsp sugar
Pinch of salt
Some freshly ground black pepper

Sprinkle sugar on the cantaloupe and keep it aside in the refrigerator for at least 10 minutes. Run the cantaloupe in a blender with pudina leaves and water depending on the consistency you prefer. Add honey, salt, pepper. Blend well. Serve with a garnish of pudina.

Simple, soothing, refreshing ~ Cantaloupe with mint for Fun n Sun Event

TIP: The sprinkling of sugar for a few minutes & keeping aside helps the juice to not settle down in the bottom.

What can a little ladyfinger do? ~ Tiramisu

Ladyfingers

Have you noticed that most of my dessert recipes such as Chocolate Cups or Instant Strawberry Cheesecake or Lemon Creme Brulee or even for that matter Bengali Sandesh or Two Sweet Hearts or Thulli are non baked? That’s because I more of a savory person than have a sweet tooth. I generally do not like to cook anything that involves too many elaborate steps especially when it comes to baking. To me, recipes have to be easy to prepare and can be prepared by anyone. So I always look for shortcuts yet without compromising on the taste. Today also I am going to share an easy dessert recipe which my niece and nephew love. No, it’s not a cookie or an ice-cream, but a no bake tiramisu, the most popular Italian dessert for Food for Plastic Challenge III by which Tupperware will be donating some of the sales to the Boys & Girls Clubs.

Recipe:

1/4 espresso, strongly brewed or you can use regular coffee
1/2 cup heavy whipping cream
Sugar as per taste
1 tsp vanilla extract
8 oz mascarpone cheese at room temperature
1 pack ladyfingers
Cocoa powder for garnish

Whip cream with sugar and vanilla until soft peaks form. Gently fold cream with mascarpone. Dip a ladyfinger in the espresso and layer the bottom of any dish. I used a springform pan for easy removal of tiramisu. Spread with some filling. Repeat with remaining ladyfingers by dipping in espresso & spreading with filling.

Tiramisu assembled before refrigeration

Cover with plastic wrap and refrigerate for a good 8 -10 hours before serving. Just before serving dust some cocoa powder by passing it through a fine mesh sieve.

Simple, Scrumptious ~ Tiramisu

TIP: You can add amount a tbsp of rum or brandi to the whip cream mixture for extra flavor & which is also used in many places I have eaten Tiramisu.

Brown rice, besan and chili

Most of us love to cook and when we do, there is always left overs. If it is vegetables or meat they could be used in sandwiches, pastas and more. But have we thought of leftover rice? There are so many possibilities to make use of leftover rice whether it is brown or white rice. I do not like to waste food. I think twice before dumping into garbage (if at all) because so many people in this world do not even get a meal a day when we take things for granted. I even watch out when I wash utensils to not waste too much water; the thought that so many people do not have drinking water comes to my mind. I teach this to my friends, family especially kids because they are our future and we are their role models. So today, I will share a recipe with leftover rice. I use brown rice, but you can follow the exact recipe for white rice.

Recipe:

Leftover cooked brown rice
Besan
1 Green chili chopped or as per taste
Salt to taste
Oil
2 tsp red chili powder or per taste
2 tsp rye
Kari leaves for garnish
Dhania (herb) for garnish

Mix rice and besan. If you have 1 cup of cooked rice add a little bit of besan and some oil and mix well. See if it blends well and you are able to make a ball out of it. Adjust besan and oil if needed. Add some green chilies, salt, red chili powder and mix everything together. Take some portion of this mixture, roll into cylinder by placing in between your palms. Steam it for about 15 -20 mins or until cooked.

Steamed and cut brown rice

Let it cool a little before cutting into bite size pieces. In a non stick pan, add about 1 tbsp oil and heat. Add the rye and let it splutter, then the kari leaves and some more chopped green chilies. Place the steamed brown rice bites in the pan and let it caramelize. Turn them to caramelize all over if possible. Serve hot with a side of my dhania chutney or as is.

Leftover brown rice bites with a side of dhania chutney

TIP: You can add chopped onions, grated carrots, peas and whatever vegetables you may want while mixing the brown rice with besan. Tastes fantastic.

Kids. Who doesn’t love them? They are innocent, honest, full of energy and adorable. When I am with them, I feel how I wish were a kid again! They do not have any worries, free of any tension and all they care about is what to play next. Isn’t that nice? I was lucky growing up to have pretty much what I wanted because of my gifted parents and siblings albeit we all have our own struggles. But I do not have any complaints. When I fell sick or my siblings did, my parents took such good care of us that I wonder at times how can I ever repay that. It never was an effort for them to attend to our needs but was so natural. I guess this is ingrained in our Indian culture and I am so proud of it. Unfortunately, not a lot of babies are not so lucky. These days many babies are struggling for survival. They are born with birth defects, premature birth and sometimes infant mortality. I have been a child sponsor for a quiet a while now and I encourage you to become one. Just a small amount a month, makes a whole lot of difference in a child’s life which takes care of his/her basic food, health and education. I think that it is necessary for us to play our role in this society to make a difference. I am also doing this miniature sandwich for my friend Holly for her March for Babies fund raising event. Below is some more information on this event.

Want to know more about Little Wonders March for Babies Team? Fantastic!! Here is the Team Page. Any amount that you can sponsor is extremely appreciated. Please, please help spread the word and sponsor Little Wonders if you can! Thank you!

So, to all you amazing food bloggers out there, you will never know how much your friendship, comments, kind words and encouragement have saved my life (at the very least, my sanity) this winter. I am so blessed to be home with my sweet boys and I am so grateful to have them and I have been so amazed by this community and being able to be a small part of it.

If you want to see why I am passionate about this, here is a video of pieces of Cole’s first month of life. I will warn you that, though there isn’t anything gruesome in the video, it isn’t easy to watch. Again, compared to what happens to other families, I still feel so lucky. It is just a small clip - about three minutes, that covers our journey to where we are now. If you want to really see who we are you are welcome to look at our family blog here.

Recipe:

4 slice whole grain bread (You may use white bread)
Strawberry cream cheese
Cheese singles of your choice
Strawberry jam

Spread about a tsp of cream cheese. Add th cheese. Now spread some strawberry jam on top of the cheese. Use a cookie cutter to cut out various shapes. I used star and butterfly. Serve it to kids; it’s fun and it will be an instant hit. Leftover’s could be stored in a plastic wrap in the regrigerator.

Min Lunchbox Sandwich with blackberries

Tip: Instead of the ingredients listed above, you can make it a savory by spreading plain cream cheese, very thinly sliced cucumber, shredded carrots, salt & pepper

No meal is complete without mithai ~ Bengali Sandesh

Fresh homemade sandesh

In India, no meal is complete without mithai. Especially for the Bengali’s the meal is not over without satisfying their sweet tooth and nothing is more loved than Sandesh. It is milk based with very few ingredients and surprisingly easy to make. Growing up back home, I never had an inclination for mithai. But I think once you are far away from your homeland especially family & friends you realize how much you miss every little thing that we took for granted. I guess I am no different from many in that aspect. Now, I have developed a taste for mithai and being nostalgic at times, I wanted to treat myself with this simple mithai that would give me a feel good factor.

Recipe: (Makes about 12)

1/2 gallon whole milk (I use organic)
1 - 1 & 1/2 tbsp lemon/lime juice
A few pistachios chopped
Some saffron
1 tsp elaichi powder
3 - 4 tbsp fine sugar

Bring milk to a boil. Once it starts raising, add the lemon juice only in one spot. This makes the curdle to produce faster. The curdles are now called paneer or Indian cottage cheese.

Home made fresh paneer

Gently mix with a spatula. Once all the curdles have come, you can see the water being separated and is almost clear. If not, add more lemon juice. Drain the water in a cheese cloth. Tie the cheese cloth with the curdles and let the remaining water drain by itself, this will take about 10 minutes. Do not squeeze the water with your hands. Now add the sugar, elaichi powder and knead well. saffron is optional in mixing. The more you knead, the more creamy the net result will be. Then take some portion of the paneer and make balls out of it by placing in between your palms, place it aside. Repeat for the rest of the mixture. Decorate with pistachios and saffron. Your sandesh is ready. Every sandesh will just melt in your mouth. This is pure protein, of course it has some fat content too. But the amount of protein supersedes. You can store this up to 4 days in your refrigerator.

Melt in your mouth sandesh for RCI Bengali

TIP: Once the curdle starts to form, add lot of cold water to it. This makes the paneer very soft. Also, save some paneer without making sandesh so that you can use it in sandwiches by adding some chillies, onions, spices & toasting.

Happy New Year ~ Besan Ki Ladoo

Besan ki Ladoo

It’s New Year for people in some parts of India. For people from Karnataka and Andhra Pradesh, it is called Ugadi whereas the people of Maharashtra term the same as Gudi Padwa. The festival marks the new year day for people who follow the Indian lunar calendar. Maharashtrians love their chaat (snack) very much but they also have a sweet tooth. So, I wanted to celebrate this day,by making something that signifies their region, Besan Ki Ladoo. Although Puran Poli would justify more of a Maharashtrian sweet, Besan Ki Ladoo is no less. It is a very easy dish but requires a lot of muscle power. So, if you are up for some upper arm workout for about 45 minutes, this is the dish to make. I do not prefer using a microwave for this but that’s your choice. I do not make these often, so why not make it the traditional way which tastes so much better?

Recipe: (Makes about 15)

2 cups Besan
< 1/2 cup Ghee
Shakkar - > 1/2 or per taste
Coarsly Ground unsalted pista, badam (optional)
1 tsp Elaichi powder
A pinch of Kesar

Heat ghee in a pan, add the besan and sautee it on a medium low flame. Initially you might find it difficult to mix, but as you keep doing it, you start seeing that the besan quantity shrinks and the ghee separates from the besan and the mixture becomes loose and very easy to handle. Do not sautee on high flame, other wise the besan will burn. You need a lot of patience to keep sauteing it for a long time; I did for almost 45 minutes until you see the mix turns light brown like caramel color. Below you can see the change in color.

Turn off the heat, add the pista, badam mixture & kesar. Let it cool. Once cooled, add shakkar, mix well, roll into small balls. Since I did not use any water or liquid, this will store in airtight jars for about 20 days or so. Enjoy ladoo whenever you have a craving for sweet.

Besan ki Ladoo

TIP: In case the mixture is too loose and hard to roll into balls, just keep it in the freezer for 5 minutes then roll into balls.

Fresh strawberries

The deep red color and juiciness of strawberries can brighten up both the taste and aesthetics of any meal; it is no wonder they are the most popular berry fruit in the world. Strawberries not only look like a heart-shaped fruit and is most used during valentine’s day, they are also filled with phytonutrients that promote your health. A ton of dishes and desserts could be prepared using this humble, easy-to-grow fruit just in your backyard. I love to eat them any time of the year and use in my dishes quiet often. Most of my inspiration comes from food magazine where the recipes change every month unlike cook books. I also prefer short, simple & quick recipes rather than time consuming elaborate ones. This recipe comes from my source of inspiration Rachael Ray. But before getting to recipe, I would like to share some tips on how to select and store them.

How to Select and Store

Strawberries are very perishable. They should be purchased a few days prior to use and consumed as soon as possible. try to choose strawberries that are firm, plump and have a shiny, deep red color and attached bright green caps. Strawberries once. If you are buying strawberries prepackaged in a container, make sure that they are not packed too tightly (which may cause them to become crushed and damaged), otherwise they will spoil soon. The best time to buy them are from spring through the mid-summer.

Since strawberries are perishable, care should be taken in their handling and storage. Before storing in the refrigerator, remove any strawberries that are damaged so that they will not contaminate others. Replace unwashed berries in their original container or spread them out on a plate covered with a paper towel, then cover with plastic wrap. Make sure not to leave strawberries at room temperature or exposed to sunlight for too long, as this will cause them to spoil.

Strawberry Cheesecake

Recipe: (Makes for 6)

12 strawberries
12 oz softened cream cheese
< 2/3 cup sour cream
1 cup confectioners’ sugar
1 teaspoon vanilla extract
6 individual gram cracker crusts

Coarsely chop 6 berries and place in food processor. Add cream cheese, sour cream, confectioners’ sugar, vanilla extract and process until smooth. Using a rubber spatula, fill pie tins. Garnish cheesecakes with slices of remaining berries. Refrigerate for at least 2 hours covered before serving for best results.

Instant, Individual, No-bake Strawberry Cheesecake for Strawberry Seduction

NOTE: If you chill it in the refrigerator for a longer time, the gram cracker crust becomes soft. But if you want it crispy, serve it soon.

Garlic

What comes to your mind when you think of some vegetable or bulb that is aromatic (or pungent to some)? To me, it is non other than garlic. I love it’s aroma and the the flavor it releases when cooked with other ingredients or by itself. It is usually used as seasoning or condiment than as a main ingredient. It also has medicinal properties and known to reduce blood pressure, cholesterol and such. There is a restaurant in San Francisco called The Stinking Rose. You might wonder what’s that all about. The name is such because anything and everything is made of garlic in this restaurant including their ice-cream. Wow. Sounds weird? But the tastes great. People say that once you eat at this place and come out you are bound to smell like garlic for the next few days. Now, that I am not sure. But, I won’t insist that you eat that much garlicky food in a day but in small amounts such as a spread.

Recipe:
2 medium size garlic bulbs
1/2 tbsp olive oil
Salt to taste
Pepper - freshly ground
1 tsp red chili flakes or per taste
1 tsp dried basil leaves

Cut the top of bulb a little bit. Rub the garlic well with oil.
Place it in an aluminum foil, slightly loosely seal it. Place it on a pan inside the over and bake it for about 35 -40 minutes at 375F degrees or until soft. Remove from heat, open the foil. Let it cool down a bit. See below for garlic top cut off before roasting and garlic after roasting.

Now squeeze the bulb from one end so that the garlic comes out in the form of paste. If it does not, it means it has not softened yet and you need to bake it longer. Mash the garlic, add salt, pepper, chili flakes, basil and mix well. Use it as a spread on a bread or toss it with pasta. YUM.

Spicy herb garlic spread with some bread ~ Mathy’s JFI - Garlic

Today, I am not sharing any recipes but what’s fresh in my part of the world that motivates me in cooking. I consider it as a gift to be in the sunny bay area where the weather is mild throughout the year for the most part. Thanks to the weather that I am able to find several locally grown produce. So, I decided to go to the farmer’s market to see what’s fresh in season and I was blown away to see the vibrant, colorful, crisp vegetables and fruits. The vine ripe tomatoes where so red & juicy, the daikon was just tender & perfect, the strawberries were juicy & sweet and not to mention fresh peas in the pod. I could not make myself resist and bought a whole bunch of them for my week’s menu. So, here is what is fresh in my part of the world, bay area, california.

Fresh vegetables from farmer’s market ~ Eat Fresh - Wonderful Winter

Sooji Dhokla

Dhokla is a fast food in India, especially in the state of Gujarat. It could be made from besan or sooji. My Mom made more of the besan version while my Mom-in-law made the sooji version and both are yummy. They are super soft and just melt in your mouth. With a side of dhania chutney, every bite of it tastes heavenly. I never feel guilty eating these dhokla’s because they are healthy; the main ingredient being channa dal or sooji and they are steamed. It is always a crowd pleaser and a wonderful light tea-time snack although my family enjoys it anytime. Because of it’s light & fluffy texture it’s a hit in a potluck among my friends and everyone relishes it, I could tell from their face.

A cup of sooji

Recipe:

1 cup sooji or ready made packet
3 - 4 tbsp dahi
Green chillies finely chopped (optional)
2 tsp Ginger paste (optional)
2 tbsp oil
10 fl.oz water
3 tsp rye
1 - 2 tsp red mirchi powder
A few green chilies slit lengthwise for garnish
Dhania finely chopped for garnish
1 teaspoon of Eno fruit salt or baking soda
Salt as per taste

Mix sooji, oil, water, dahi, ginger paste, chopped green chilies and keep aside for about 20 minutes. Pour some water in a vessel preferably a pressure cooker and heat it. Grease another vessel that will fit inside the cooker. Just before pouring the mixture, add the eno, mix and pour. Cover with a lid and let it steam. If you are using a pressure cooker, it’s easier to let the steam out. Else, use a lid which has a hole in it so as to let the steam escape. Cook for about 20 minutes. Check by inserting a knife or a tooth pick to see if the mixture sticks to it. If it doesn’t, then the dhokla has cooked through. Sprinkle some mirchi powder while they are hot so that they can stick to the dhokla. Heat oil in a small pan, add rye, let it splutter, then add the green chilies. Pour this mix over the top of the dhokla. Let it cool a few minutes and then cut it first lengthwise, then perpendicular to get that diamond shape. Garnish with chopped dhania.

Sooji Dhokla garnished with green chili, dhania and rye

TIP: Instead of using oil to grease, you can use PAM non-stick spray. This makes the dhokla’s come out easily without sticking. Also, if you do not prefer making this dish from scratch, you can always use the ready made Gits pack and they come out very well too. But just make sure to buy the Sooji Dhokla (White in color) and not the Khaman Dhokla (Yellow in color).

Mooli Paratha

Paratha is a flattened wheat bread usually pan fried with ghee and served with either dahi, achaar or some vegetables. Paratha’s come in plain or stuffed with vegetables, paneer, or simple spices. It is wholesome and satisfies everyone at every meal. My mom always made paratha’s growing up and we never got bored of eating them. She knew how to make them interesting by making variations from plain to stuffed ones. My all time favorite was not one but a few varieties such aloo, mooli, gobi, methi. Every evening when I came home from school, my mom would make those delicious paratha’s. The aroma filled the air and melting ghee made the paratha turn golden brown and crispy too. Every bite of it would melt in my mouth. With a side of simple dahi or achaar would make it even more delightful. I would like you to experience this wonderful dish and pass it along to your family & friends and build memories as I did.

Recipe:
Atta 3 cups
Mooli 1 medium size grated
1 green chili finely chopped or as per taste
2 tsp red chili powder or per taste
Salt to taste
1 tsp garam masala
2 tsp jeera
Dhania fresh chopped (optional)

Add salt to the mooli and keep it aside so that the water from mooli can come out. After say about 30 minutes or so, squeeze the water in the mooli by placing them in between your palms. This makes the paratha come out well and easy to roll. Add the spices and green chili, dhania, check for seasonings. Add little water and salt to the atta and knead it like a pizza dough. Let it rest for 10 minutes. Then makes small balls out of them & roll out a little bit as shown below. Place a spoonful of the mooli mix in the center and close the left over atta so that the mooli mixture is completely sealed.

Spoonful of mooli mixture

Roll out the stuffed atta. Add some atta flour if needed so that it does not stick while rolling out. Heat a flat pan and put this rolled out paratha. After a couple of minutes, flip it. Now add some ghee or oil on top of the paratha and flip again. Press it with a spatula so that it turns golden brown. Flip to cook on the other side. Serve hot with some chilled dahi and/or achaar.

Mooli paratha served with a side of dahi and achaar