Mooli Parathas

Ingredients:

For dough:

2 cups Wheat flour 

Salt To taste 

Water As needed 

1 tsp oil

For stuffing:

2 Mooli (Radish)

Salt To Taste 

1/2 tsp Red chilli powder 

1/2 tsp Corainder powder

2 Green chillies, chopped finely 

2 tbsp Corainder leaves , chopped finely 

Oil for frying muli paranthas

Preparation:

Take the wheat flour, 1 tsp oil and salt. Add water and knead to dough. Cover and keep aside.

Peel and grate the radish. Squeeze and drain all the water.

Heat the pan and fry the radish to light brown. Add salt, red chilli powder, green chillies, corainder leaves and mix well. Allow it to cool.

Take some dough and roll a little, put 2tsp of stuffing and cover all the sides. Roll again into a thick, round parantha.

Heat a tava and fry the mooli ka paratha both sides to crispy and brown. Put some oil over the paratha.

Stuffed Simla Mirch Curry with Gravy

Stuffed Simla Mirch Curry with Gravy

Ingredients 

For stuffing

4 Green peppers (capsicum), small size 

2 Potatoes medium size 

1 cup of carrots, cabbage, beans, finely chopped

1 tsp coriander powder

1 tsp turmeric powder

1 tsp red chili powder

salt to taste

For gravy

1 onion finely chopped

1 tomato finely chopped

1 small piece ginger, grated 

1 garlic clove, grated

1/2 cup coriander (cilantro) leaves, finely chopped 

1 tsp red chili powder 

1/8 tsp turmeric powder 

1/4 tsp garam masala 

Milk Cream (optional)

salt to taste

3 tbsp carrots - for garnishing

3 tbsp cabbage - for garnishing

Stuffing 

Wash potatoes and other vegetables and bake or steam till tender. Let it cool. Mesh and mix other ingredients.  Heat a non sticking pan heat some oil. When oil starts to fume add the above mixture and stir for 5-7 minutes. Remove the mixture let it cool. 

Slit the green capsicum and remove all the seeds. Fill the mixture in each pepper and press to close it. Heat the non sticking pan again and take some oil. Put the stuffed peppers in the oil and cover it. After 5 minutes change the side of the peppers and cook till the skin of peppers becomes soft (about 5 minutes). 

Gravy

Fry all ingredients for gravy and beat them in a mixture.

Take some oil in a pan and once oil is heat put the mixture add some water and cook it.

After 5-7 mts add milk cream if required.  And after 2 mts put the stuffed capsicums in the gravy cover it and keep the stove in low for few seconds.

Garnish before serving.

Welcome friends..!

I am dedicating this blog page to my aunty Mrs. Shashi Bajaj.  She was my warden when I was in

Delhi... but she is more like my mother than a warden.  She is a fantastic cook and I have never

come across anyone else better than her... she is the Best...  I feel so unfortunate since she is no

more now... I will always nourish those wonderful days I spent with her.  Both she and Uncle were

very close to me.  They always treated me as their own daughter.  I pray almighty to give peace to

their souls... My first food post will follow shortly...