White Raddish/Daikon Curry

How about using Raddish in cooking today?Never given a thought to Raddish as a curry? It is definitely one of those vegetables which does not have a tolerable odour.But,Raddish is rich in Vitamin C and is also known to posses cancer-protective poperties. It is also good for diabetes patients.

Mooli paratha is a satisying meal on its own. But,as a curry too raddish is tasty. Do give this one a try!

What you will need

1 cup white raddish/daikon-finely shredded
1 small onion-finely chopped
Mustard seeds - 1/2 spoon
Cumin seeds - 1/2 spoon
urad dal - 1/2 spoon
asafoetida - 1 pinch
curry leaves - 4-5 in no.
ginger-garlic paste - 1 spoon
Corriander /dhaniya powder - about 1 spoon
Kitchen king masala - 1/2 spoon(optional)
Chilli powder - as per taste
Salt to taste
Oil for stir-frying
Cilantro/corriander leaves for the garnish
Lemon juice - 2 tsp(or to taste) - optional

Heat oil in a skillet/kadai and splutter mustard seeds. Once done,add cumin seeds,urad dal followed by asafoetida and curry leaves.

Next add the onions and saute for 2-3 mins.Add ginger garlic paste.Let it cook for 1-2 mins more.
Now,added the shredded raddish.Let it cook for about 5 mins. Raddish releases water while cooking so may take some time to cook. After about 5 mins ,add all the dry spices and mix well. Continue cooking it until all the water is absorbed . This might take about 3-5 mins.
Switch off the stove and garnish with cilantro.
Add lemon juice before serving(optional). Enjoyed best with rice and dal/sambhar. It goes well with rotis too.

Spinach Dal

Spinach and lentils together is one dish packed with protein and iron. This is unique combination and a great dish for rotis as well as rice. This dish is a super-fast dish. the only job involved is chopping spinach;so use frozen spinach(16 oz packet) if you wish!!!

What you will need:

Spinach - 1/2 bunch,chopped

Moong dal - 1/2 cup(Toor dal can be used as well)

Onion - 1 small,finely chopped

Mustard seeds - 1/2 spoon

Cumin Seeds - 1/2 spoon

garlic - 2 pods,crushed

dry Red Chilli - 1

curry leaves - to taste

asafoetida - 1 pinch

tamarind paste(1/4 spoon) or 1/2 cup tamarind water

Salt to taste

Chilli powder - According to taste

Sambhar powder - 1 spoon (optional)

Oil - 2 tbsp

Cook dal with 1 cup(or a little more) of water using a pressure cooker or any vessel. If using a pressure cooker,allow two whistles on medium flame. If not using pressure cooker,then dal will take 10-15 mins to boil on stove-top.

Once this is ready,heat oil in a skillet/kadai. As it heats up add the mustard seeds and allow to splutter followed by cumin seeds,red chilly,curry leaves, garlic, onion. Saute for 2-3 mins till the onions turn golden brown.

Next ,add chopped spinach leaves and saute till it wilts(about 2 mins). Now add the cooked dal and mix well. Allow it to come to a boil. Add salt,Chilli powder,Sambar powder and tamarind paste.

Switch off the stove and serve hot.

Potatoes in Yoghurt

Yummy, is not the word for this dish. It will leave you craving for more.

Here's what you will need

3-4 medimum sized potatoes,boiled,peeled and cubed

1 medium tomato,diced

About 1 Cup ( 8 Fl. oz)Yoghurt,beaten

1 cup water

1 spoon dhaniya powder/roasted cumin powder

1 Spoon garam masala

1 spoon chilli powder

A pinch of turmeric powder/haldi

Salt to taste

Cilantro/Corriander leaves for garnishing

Heat Oil in a skillet/Kadai.Add cumin seed and allow it to pop.

Add, turmeric powder,ginger-garlic paste and sautee for a minute. Add tomatoes. Cook till oil separates(about 5 mins) and keep stirring in between so that the tomato mixure does not burn.

Now,add the other spices - garam masala,chilli powder,dhaniya powder and salt.Mix well.

Next,add yoghurt and let it come to one boil. Finally,add the cubed potatoes,mix well and switch off stove. Garnish with corriander leaves and serve hot.

Enjoy with Rotis/parathas/naans or rice.

Note.:This dish necessarily needs to be eaten hot. If left for sometime then the potatoes absorb some gravy and become very soft.If you wish to have this dish later sometime after it was prepared then add the potato pieces 10 minutes before serving.

Methi(Fenugreek Leaves) Parathas

Methi is one ingredient of Indian Cooking which leaves the whole house with its wonderful aroma. Try this recipe which uses methi leaves and you will believe me.



You will need:
About 1 Cup chopped fresh methi leaves( a little more or less is perfectly fine)
2-3 spoons yoghurt
1 Spoon Cooking Oil
About 1 -1.5 Cups ( about 120g or 4 ounces) Wheat Flour/Atta for the dough and a little extra for dusting
Salt to taste
1 Spoon Garam Masala
1 Spoon Dhania Masala
1 spoon ginger-garlic paste

Method:

Remove the stem from the bunch of methi leaves and chop it roughly.Wash the leaves well in water.Soak these chopped methi leaves in a bowl of water with salt for about 5 minutes.This will remove the bitterness that the methi leaves inherently have.You can skip this step if the bitter taste is alright with you.

After 5 minutes,strain the water from the methi leaves and keep aside.

Next,in a mixing bowl,add the methi leaves and all the other ingredients one by one except flour.Mix well so that the flavors incorporate.Now,add the wheat flour slowly and make it into a dough(like for rotis).There is no need of water ,but,should you need then add water slowly. Make this a dough,cover the bowl and keep aside for atleast 15-20 mins.

After 20 minutes,make small portions of the dough in the form of balls.Dip the balls in dry flour(for easy rolling out) and use a flat surface to roll out into parathas using a rolling pin.

Once all the balls are rolled out,heat a griddle/tawa on medium flame and add 2-3 drops of oil on it. Once hot place one paratha at a time and heat it. when one side is done(about 30 seconds) flip and heat the other side. Drizzle butter/oil on both sides(you can leave this step out ).

By now,I am sure your house would be filled with the aroma of Fenugreek leaves

Similarly,follow the process for rest of the dough.

Serve hot/warm with pickle/any kind of raita/gravy.This recipe make 6-7 parathas of about 3 inch radius.

Garlic bread

Nothing can beat the aroma of home made garlic bread. I'm sure many of you will agree to this.
So,here's what you will need to make fresh garlic bread

1loaf French/italian bread
garlic flakes,minced
green chillies,finely chopped
salt to taste
butter

Pre-heat oven to 250F for about 5 mins.
5 mins.Heat Butter in a pan and then add chillies and minced garlic. Add salt to taste. Sautee until garlic is golden-brown. Do not over fry.
Lightly brush this mixure onto one side of the sliced garlic bread.

Arrange the bread slices on a baking sheet/pan and bake until light brown(2-3 mins). OVer baking will cause the bread to be too crispy.

enjoy hot/warm with tea/coffee/pizza or by itself!

Parval Aloo

Parval is a vegetable which is rarely found in grocery stores....and it might be expensive too
Google the keyword Parval,if you do not know what it is....This dish is predominantly of East Indian Origin

Parval,Cut along the length and deseeded - 2 Cups

Potatoes,peeled and cut into long slices(as in potato fries) - 1 Cup

Onions,finely chopped - 1/4cup

Mustard seeds - 1 Tsp

Cumin Seeds - 1 tsp

Oil for shallow frying

Garam masala(Optional)

Kitchen King masala(optional)

Corriander Powder

Chilli Powder - to taste

turmeric powder - 1/2 Tsp

Salt

Heat a little oil in pan and once the oil is sufficiently hot add the potatoes and saute for about 5 mins or so on medium heat till they are golden brown.

Swtich off heat and remove the potatoes to paper towels to drain off the excess oil

In the same pan,add oil(if required), add mustard seeds and once it pops add cumin seeds,turmeric powder.

Next Add the onions,ginger-garlic paste and cook till onions are lightly brown.

Now add the parval pieces followed by potatoes. Keep the heat on medium-low. Add the salt,chilli powder ,kitchen king (if using),garam masala and mix it well till all the flavors blend.

Now,close the pan and let it cook for 15-20 mins on low heat. Keep stirring in between to prevent sticking on the pan.

After 20 mins,the parval will be tender and soft to eat. Check for salt and add if needed.

Serve hot. This goes well with rotis and rice too

Home made Yoghurt

Yoghurt is part of our daily diet in most indian homes. And is used very well in other international cuisines,desserts etc too. Nothing can beat the taste and freshness if Homemade and it wil save you money too.

Its so simple and here is how it can be made

250mL Milk( I used 2% fat milk - 1% or whole fat can also be used)
2-3 spoons of yoghurt from previous batch or store bought(At room temperature)

Preheat the Oven to 180F.
Heat Milk until boiling point on the Stove.
Allow it to cool to room temperature( say 100F).
Once the milk has cooled down(will generally take 10 mins -15 mins or even more),add the yoghurt to this and mix well untill blended uniformly.
Switch off the oven(IMP.)
Keep this inside the oven for about 4-5 hours. The longer you leave it in ,the sourer it will turn.
Once,the yoghurt is done refrigerate it for 1 hour or so before consuming it.
And home made yoghurt is ready!

Notes.: Remember to switch off the oven before putting in the yoghurt.
I have used the oven since the normal room temperatures are low for me. If temperature outside is about 30C or more then you need not use oven to set the yoghurt.
I used plastic containers for this. Any kind can be used.