Sunday, November 25, 2012

Winter time Greens stir fry with Mooli, Methi and Aloo. { Mix greens and root vegetable saute with Fenugreek leaves, Daikon Radish and Potatoes.}

During my weekly Indian grocery shopping  I got fresh methi and locally grown Mooli with greens on top.  I cooked mix greens stir fry by adding potato cubes.   I enhanced traditional Indian Aloo Methi combination by adding mooli. For the first time I used my new 22mm shaver grater to get thin slices/shavings of mooli, it gave great texture and reduced the cooking time. This is simple stir fry of root vegetables and greens seasoned with onion and garlic.

Aloo, Methi greens, Mooli root and greens.

Aloo-Methi-Mooli Stir Fry

Ingredients :
  • 2 whole  tender Mooli / Dikon Radish with greens on top. (finely chop greens and slice white radish portion)
  • 2 small methi bunches - chopped tender stems and leaves,  yield 7 cups tightly packed.
  • 1 Extra large potato - cut into 1/2 inch dices (2 cups yield)
  • 1 large onion - finely sliced length wise
  • 8-10 large Garlic cloves - sliced lengthwise
  • 2-3 green chillies - finely chopped
  • 1/2 T.spoon - turmeric powder
  • 2 Tb.spoon oil
(This quantity of ingredients serves Six generous subji portions.)

Method of cooking Mix Greens & Root vegetable saute :
  1. Separate Daikon Radish greens and white root. Wash under running water, separate stems and green leaves, chop finely. Do not mix chopped stems and leaves. keep it aside.  Chop out both the ends of white radish root, make slices by using slicer / shaver. I used 22mm shaver grater. If you have regular slicer, cut radish lengthwise into  2 or 3 pieces  to get smaller size slices/ shavings. It is ok to make round slices.
  2. Clean methi/fenugreek greens by plucking top tender stems with leaves, wash thoroughly under water, drain, chop finely. Keep aside
  3. Cut one extra large potato into half an inch dices. Place in a medium size bowl filled with  water, salt,  and 1/2 tsp turmeric powder. Microwave for 6-7 minutes or until potatoes are tender. Drain water, keep potatoes aside.
  4. Heat 2 tbsp oil in  a large pot over medium heat, add onions, saute for 7-8 minutes, stirring frequently. Add chopped green chilies and sliced garlic, saute for 2 minutes.
  5. Now add chopped stem portion of radish green. Saute for 2-3 minutes over medium heat, stirring often. Next mix radish shavings/ slices. Mix well and continue sauteing for 2-3 minutes.
  6. Add chopped methi and dikon radish greens, salt. Mix well and cook for 4-5 minutes over medium heat, stirring often.
  7. Next add drained boiled potato cubes, gently mix  all by using  wooden spoon, check and adjust salt level. Continue to cook  open for another 5-6 minutes over low-medium heat, stirring at some interval. Serve hot with roti and rice.

22mm shaver makes  thin slices of Mooli/Daikon  radish.

Image taken before adding potatoes.

Adding boiled aloo cubes to Mooli and Methi stir fry.

Pot full of Aloo-Methi-Mooli stir fry.

Moola, Batata ani Methi chi Bhaji.

Published on 25th Feb-2013

Wednesday, November 21, 2012

Step by Step Pictorial illustrating new Folding and Rolling method for stuffed Aloo Paratha....a neat twist to traditional stuffed paratha folding method.. { Indian hand rolled unleavened flat bread stuffed with herbed potatoes.}

For me stuffing and rolling  varieties of paratha is one of the very satisfying cooking chore. Preparing stuffed parathas  need some practice and laborious efforts. Few days back I made around 15 stuffed aloo parathas, there was some left over dough and aloo filling. I tried to stuff and roll two parathas with a twist to traditional folding style. This folding style I use to prepare square shaped chapati/ roti /plain layered paratha. I found this method quite  easy to roll stuffed aloo paratha, it evenly spreads filling inside paratha  through edges without causing any cracks and potato filling didn't come out while rolling. Pictorial will explain how I did it. Ladies who struggles to prepare stuffed aloo paratha can try this method. Scroll down to read  how I prepared  aloo stuffing and paratha dough.

Aloo Paratha dough : I used Indian Aata,  per cup added 2 tbsp self raising all purpose flour(Maida), one pinch ajwain, 1/4 tsp turmeric powder, keep salt quantity  higher than chapati dough, 1 tsp coarsely crushed ginger+garlic mixture. Prepare soft dough, consistency should be more softer than roti dough, you will need little over 2 cup water for 4 cups flour. I used  around 2 tbsp oil ( for 4 cups flour). For preparing 5 aloo parathas use 1 +1/4 cup flour. My paratha dough was prepared in the food processor.

Preparing aloo filling : This filling generously uses  herbs, no dry spices are used. I use coarse micro plane grater to get the finest mashed texture of boiled  potatoes. Generous quantity of coarsely  crushed ginger, garlic, green chilies and cilantro mixture is used, also use handful  of roughly chopped cilantro to get good leafy appeal over roasted  paratha. I do add handful of dry mashed potato flakes to remove extra moisture created by herbs. Keep salt quantity little higher. This is completely raw aloo filling, I didn't saute herbs and potatoes.

Pictorial  Illustrating  steps  of  folding & rolling  stuffed  Aloo  Paratha.

[Image-1] Left top ball is the potato filling ball.
 Left side bottom dough ball is dusted with flour and ready to roll.
Image at right is -- plain dough ball before dusting.

[Image-2] Roll flour dusted dough ball into 4-5 inch diameter size.
Brush drop of oil in center before placing potato stuffing  ball.

[Image-3] Position potato filling in the center, cover by bringing 
upper and lower edge in the center.

[Image-4] Press right and left side around ball to cover with rolled paratha.

[Image-5] More closer view after positioning filling ball inside rolled paratha.

[Image-6] Moist fingers with oil, bring right side over top of the filling ball, gently press.Do touch up with one  drop of oil.

[Image-7] Little bit closer view after pressing right flap over the top.
brush little oil over folding layers.

[Image-8]This is an important part look above picture, lift  ball slightly up and turn left side flap underneath and press, right flap goes on top and left goes under the stuffed paratha ball.

[Image-9] When you press underneath brush little oil between the joint.

[Image- 10] flatten it back on countertop.

[Image-11] Slightly press and roll the ball, it will  be square in
shape so pat around edges and make it more round.

[Image-12] I flipped it to show how other side looks.

[Image-13] Start rolling gently over dusted surface, stretch up to 7inch diameter size.While rolling lift and move rolled paratha  clock wise, sprinkle flour for easy rolling.If you are a fresher in rolling parathas then you can stop rolling when size exceeds 5.5 inches diameters.

[Image-14] I flipped the rolled parantha  to show how fold appears at
the other side.These folding patterns create nice flaky layer.

[Image-15] Roast parantha on griddle over medium heat, spray some oil, fry on both sides turning once or twice until it puffs and turns light brown in color.

Aloo ke paranthe./ Batata Paratha

cooked on 21st Sept, published on 12/22/12

Tuesday, November 13, 2012

Belated Diwali Greetings!! & Images of Quick Rangoli design done with stensils over glittery pocket folder surface. { Diya Images with Rainbow Color illuminations.}

On this auspicious Diwali occasion wishing all followers, Readers and visitors a Very  Happy and Joyous Diwali glowing with Peace, Prosperity and Good Health. May all the evil tendencies disappear forever from this world and let Supreme Peace prevail.

This year I drew quick Rangoli by using three different stencils. Most interesting part was 2$ shiny glittery sand paper like textured two pocket folder from Walgreens made a magical rainbow effect when I lit  the earthen oil Diya / Panati. I cut the pocket folder in the center, used glittery part to draw rangoli and other plain shiny side used in the background to get rainbow color effect. Later I played around by using other folder side and few earthen diyas. I took few beautiful rainbow like glowing reflection design images. I was delighted to see the results and happy to share with you all.  Scroll down to enjoy stencil Rangoli and Diya pictures with Rainbow color illuminations.

I liked the beautiful thought  of diya artist
 to carve "OM" in the center of  the Panati.

Diya is  reflecting Rainbow like streaks 
over glossy pocket folder background.

Flat glass marbles added beautiful touch to the Rangoli.


It was nice creative fun to play around with diya and shiny  pocket folder. Any light reflection on this glossy folder illuminated multiple color patterns. It was hard photographing glow free image of folder, I have taken the back side to show exact color and texture. I started with single diya, changed angles and added multiple diyas to get different illuminating designs and colors.All the following pictures are taken without using flash around 10 am.

[A] - Started with single diya placing on flat folder surface.

[B]  I slightly curved folder from back side, pattern changed.

[C] - I captured  morning sun's rays from window over folder, 
focused  it towards wall, see  how it reflected like rainbow.

[D] - Added two more diyas, colorful reflection design changed.

[E] - Grouped three diyas in Triangle shape, this gave
 beautiful multiple color glowing streaks all around.

[F] - same above pattern captured in vertical angle.

[G] - Diagonal composition of Diyas

[H] - Back side of the magical folder.

[I] - Front side of the illuminating magical folder.

[J] - Stencil Rangoli decorated with multiple oil diyas.

Happy Diwali.

published on 22nd November 2012.

Thursday, November 1, 2012

Quick Red radish, corn, Green onions stir fry for tiffin / lunch box. {Cooking one generous serving of sabji}

Today morning made this quick stir fry / Subji for packing in lunch box/ tiffin. I had fresh packet of red radishes and a bunch of green onions, by adding some frozen corn  I cooked this subji in just 20 minutes.This is easy basic Indian stir fry / sabji  recipe for daily meals that can be cooked with  minimal seasonings of green chillies, ginger and cilantro.

Ingredients :
  • 8 fresh whole red radishes - cut into julienned style
  • 1 medium size onion - finely chopped (yield 1 cup)
  • 1/2 cup - frozen corn
  • 1 Cup - finely cut Green onions (green leafy portion only)
  • 1 Green chili - finely chopped
  • 1 inch piece of ginger - finely grated.
  • 1/4 T.spoon - turmeric powder
  • 1 Tb.spoon - oil
  • 1/2 cup - finely chopped cilantro
Method of preparing quick subji/ stir fry.
  1. Thoroughly wash red radishes, slightly chop off both the ends of radishes, cut radishes into match stick like shape by  using julienne slicer. You can also slice into disc shape or just finely chop or dice.
  2. In a small size skillet heat 1 tbsp oil. Add finely chopped onions, saute over medium high heat, stirring often for 5-6 minutes. Add grated ginger, chopped green chilies, turmeric powder,  saute for one minute.
  3. Now add julienned radishes, salt - mix and saute for 4-5 minutes, add  1-2 tbsp water to avoid burning.Regularly stir as you cook. 
  4. Once radishes are almost tender, add sliced green onions and frozen corn. Lower heat to medium low, cook uncovered  for 3-4 minutes.Shut off the heat and allow to rest for five minutes. Sprinkle 1/2 cup  fresh chopped cilantro. It is ready to pack in tiffin with rice or roti.This subzi quantity is  good enough for  one generous serving or two regular servings.
I saved little portion of subzi to note recipe. Below is the picture of my lunch plate. I ate subzi  with Bajra+wheat flour flax enriched roti.

 Check earlier blogged red Radish recipes :
 1) Red radish and Tofu recipe
 2) Red radishes used in mix vegetable stir fry.

Friday, October 5, 2012

Aashirvaad MultiGrain Aata Chapati - additionally enriched with Flax seed meal and Soy flour. {How to pack and freeze rotis?} --- (Recipe for Healthy Roti / chapati / Poli -- Formula -1)

Now we get variety of  multi grain aata bags from India. I have tried all the brands  but none of them have good ratio of multi grain flours, still  that  mild addition of different grains brings good taste in  rotis. I always keep one bag  of multigrain aata for preparing variety of parathas. Today I  made rotis with Aashirvad multigrain aata  by adding  flax seed meal and soy flour for extra enrichment. I am sharing the formula and few images of Roti. I experienced more ease while rolling and rotis were very soft and tasty.

Ingredients :
  • 4 cup Aashirvad multi grain aata
  • 3 tbsp flax seed meal
  • 4 tbsp soy flour
  • 2.5 cups water
  • 1-2 Tb.spoon oil
  • 1/2 Tspoon salt
Note :Few times I have added 5-6 tbsp ragi flour to above formula, that brings nice Bhakari like taste.

How to prepare Multigrain Roti dough in food processor :

Mix 3tbsp flax seed meal, 4 tbsp soy flour,  1/2 tsp salt with 4 cup Aashirvad multi grain aata in a food processor. Run on low for one minute, Increase speed to medium and start adding water. Pause for few seconds after adding one cup water. Continue adding second cup. Now increase speed to high and run food processor until dough starts to  form. Add half tbsp oil,  run for 30 seconds. Now  add 1/4 cup water, dough will get more softer, pause and check consistency. Now go on adding tsp water at a time. (I totally added 2.5 cup water.) Finally add little more oil and run food processor for one minute or until proper dough ball is formed. This flour consistency is extra fine so there is chance that dough might stick to the sides of food processor. Pause and try to settle dough with hand and run food processor again, if required pour little oil to enable dough move easily inside the food processor. Remove dough from processor and merge together by applying little oil over your fingers and palm. Make 25 dough balls. If you need smaller rotis then  make upto 30 dough balls, cover them with plastic cling wrap. I rolled each roti  little  over 7 inch diameter in size.

Rolling and Frying rotis :

I rolled rotis on  the wooden kitchen counter, extra space enables me to roll bigger size rotis. I used mix of maida and rice flour to dust roti dough ball. I rolled each roti until it reached size of 7 inch diameter and fried them over hard anodized non-stick square shaped griddle without applying/spraying oil.

How to pack, store,freeze roti / Chapati in a plastic cling wrap.
Extra rotis I stacked in a bundle of 15, covered it tightly with plastic cling wrap. Pull around 20 inch sheet of cling wrap over counter top or plane surface, place rotis in the center leaving  equal size of wrap on four sides. First pull right side wrap - cover it over rotis,  then pull left  side extra sheet of cling wrap in the center, press it tightly removing trapped air. lastly bring  top and bottom cling wrap over rotis. This way it seals all rotis perfectly inside cling wrap. (Check picture below) Place this pack inside one gallon size ziploc bag and refrigerate. This method works storing for one week. For longer storing time freeze it in freezer section. Rotis stay good over one month. When you want to eat, bring roti pack to room temperature, place single roti over paper towel in a  microwave, heat for 10 seconds and enjoy soft roti. If your cling wrap is heat proof then you can place entire packet and heat for  30 seconds, turning packet after 15 seconds.

Roti/Chapati pack wrapped in cling wrap to store in fridge.

Chapati / Poli / Indian unleavened Bread

Below is the image of my lunch plate, after preparing rotis I ate with stove top Egg bake masala and few pieces of raw onion. This is very interesting egg dish my mother used to cook which is similar to Chakchouka  dish from Tunisia and Algeria, also Israel it is known as Shakshouka. Eggs are directly broken over masala base made with onions, tomatoes and fresh ground garam masala and cooked over very low flame until eggs are cooked.