mooli paratha and kasoori methi dal

Mooli is a form of giant radish which is also known as diakon .Mooli can get quite large, and it is snow white in color, with a flavor much milder than that of other radishes.

with this we can make mouth watering mooli paratha.paratha is a flatten Indian bread. you can stuff it with paneer, cauliflower, potatoes, mooli,and non veg like chicken and egg.

ingredients
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atta -21/2 cups
salt -to taste
ghee -1tbsp
grated mooli -1cup
chopped ginger and chopped green chillies -1tbsp each


METHOD
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sift the flour and add a little salt and ghee.rub all the ingredients with the hand to mix them thoroughly.the mooli will leave water and if you need water pour little at a time and knead to a
soft dough.( not very soft.)take a small portions of dough ,roll them out into thick chapatis.

put one paratha at a time on a heavy hot tawa (griddle),cook one side and turn over. add a little ghee from the sides till it gets a nice brown colour.
cook on a medium flame and when ready it should be crisp
similarly ,make more paratha....
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KASOORI METHI DAL
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INGREDIENTS
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Moog Dal 1/2 cup
masoor dal 1/2 cup
dry fenugreek leaves 2tbsp
ginger 1/2tbsp grated
red chilly 1
oil 1tsp
salt to taste
turmeric powder 1/2 tsp

for tempering
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3-4 tbsp oil
asafoetida one pinch
fenugreek seeds 1/4 tsp
1/2 tsp each of garam masala, dhania powder, 1/2 tsp red chilli powder

METHOD
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clean and wash both the dals together, add kasoori methi, ginger, oil, red chilli, salt, and haldi to dal.
preassure cook dals with 3 1/2 cups of water to give one whistle.
heat oil in a small pan. add methi dana ,fry it on a low flame till it turns golden brown. add red chilli powder dahnia powder, garam masala and hing stir for a minute and pour it over the cooked dal . stir well and serve with chappatis and parathas.....;....

roti

Roti with Dal and subji is a valuable source of proteins .Whole grain cereals like atta, are rich in iron, vitaminB and fibre. refined cereals like maida, however, furnish very little of these nutrients...

today i made tandoori roti (with out using a tandoor.).

you will be wondering how i made this roti with out using a tandoor.somebody told my mom in low that we can use the ordinary tava with handle(not the non stick) to make this roti. so we tried it . it came out very well. try this.....

ingredients

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atta -21/2 cups

water -1cup (approx.)

salt -1/2 tsp

sugar -1tbsp

ghee -2-3 tbsp

METHOD

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make a soft dough with atta, salt,and water.keep aside for half an hour.divide the dough into 6-7 equal balls.flatten each ball. roll out each into a round of 5''diameter.

heat the tava . don't apply any oil . sprinkle little water on the roties on one side and spread it . take it in you hand and and put it on the heated tava,and stick it.now turn the tava upside down so that the roti will be done directly on the flame and ,when it done keep the tava in its normal position and cook the other side too.

put a cube of butter on the roti and serve hot.

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tips for roties

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• knead the dough well and keep it covered for half and hour before using. if this is not done the edges become cracked and it will not get puffed properly.
• use enough water to make the dough so that It does not become too dry or too wet in cooking.
• the dough should be soft enough for chapattis and parathas.
• add less water for making dough for puries.
• do not use too much dry flour in rolling the roties.

phulkas

Chapatis or phulkas is the daily bread for millions of Indians. No meal is complete without them and yet many find them difficult to make.These are called so because they swell up with steam while being cooked.They are cooked first on a dry hot tava, then directly over a flame where they "phulao" ("swell" in Hindi) with steam to the point of bursting.Serve them hot with a dollop of ghee.try this it is very easy.

ingredients

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1 cup -Indian wheat flour

1/2 teaspoon -Salt
1/2 cup- Water or as needed to make a soft dough
2 teaspoons - oil
Oil for kneading

Put the flour, oil and salt in a large bowl with half the water. Adding just enough water knead well to make a soft, dough. Knead dough until it is smooth and elastic. Set aside for 30 minutes.
Heat an ungreased tava.

Knead dough again. Making 1/2 inch balls as needed. That is just before rolling. This is to make sure that the dough does not dry out. Roll each ball into a Thin phulkas.it will puff up too.
Put phulka on the hot tava. Cook for about 1 minute, until the top starts to look dry and small bubbles start to form. Flip and cook the other side for until small bubbles form.

Take the phulka off the tava and turn down the heat, and put the phulka DIRECTLY ON THE FLAME! It should balloon into a spherical shape and puff up.

serve hot with ghee....