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

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

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.

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.