Mooli Paratha (White Radish)

Mooli or Radish is rich in folic acid and potassium and is a good source for vitamins. One can prepare salad through grated Radish/Mooli. Just add 2-3 Tbsp of Curd and Salt to the grated Mooli and have it with Chapati or Roti or have it directly. This salad helps those who suffer from constipation. Many people love to have leaves of Mooli by preparing salads out of them. Mooli is extensively used in Rajasthani cooking unlike in other parts of India where it's mainly considered as a salad vegetable.

I was not prepared to cook mooli paratha, but i had no choice other then mooli paratha. This was my first attempt to cook this paratha's, fortunately it come out very well and very tasty also.... me eatting mooli is very hard because of the smell. My mother- in-law she make's mooli paratha very well, after my marriage i was there in my in-law's place for 1month, i dint not get a time to learn form my MIL, because we had to rush to Korea.....Yesterday i made call to my MIL, to know how to cook mooli paratha's..... and here the method and ingredient's are;)

Ingredient's

3 mooli (Radish) 

1 onion, 2 green chilly, coriander leafs (chopped) 

10 curry leafs (chopped) 

4 dry red chillys 

1/2tbs ginger garlic paste 

1/2tbs musturd seeds 

1tbs turmeric, 1/2tbs coriander powder 

3cup wheat flour 

Oil (as per required) 

Salt as per the taste .

Cooking Method
In a bowl, add Wheat flour, Salt and Oil. Mix all properly and add water to this flour mixture and prepare dough just like the regular Chapati dough. Keep aside for about 30 minutes.
Boil radish saprately for 5 minutes. Squeeze out the water from boiled Radish completely by pressing between both palms. Heat oil in a pan, add musturd, curry leafs and red chilly, when they splutter, add onion, green chilly and coriander leafs, fry it lite brown.
Now add bolied/squeezed Radish/Mooli and fry for 10-12 minute on a medium flame by stirring continuously. Keep aside and leave the Radish filling/Sabzi to cool.
Divide and shape the Paratha dough into round shaped balls. Roll it out to the size of a small-sized puri. Place 2 tbsp of stuffing (Radish sabzi) in the centre. Raise the sides and cover the filling. Flatten and roll out into a medium thick paratha by dusting occassionally in the wheat flour.
Cook the rolled out Mooli Paratha on a hot griddle or Tawa and bake the Mooli Paratha on both the sides by applying enough Oil till the Paratha turns crisp.
Serve it hot with Curd or Coconut Chutney. Mooli paratha's are ready to serve.

Channa Curry

Chana curry is a vegetarian variation of a traditional and popular Indian food dish. 

Ingredient's
2cup channa (soaked over night)
3 potato
Half coconut (grinded)
2 onion, 3 tomato, few stem of coriander leafs
1tbs red chilly powder, 1tbs turmeric, 1/2tbs coriander powder
1/2tbs ginger garlic paste
1/2 musturd seeds
Oil
Salt

Cooking Method
Pressure cooker channa and salt for 10 minutes
Cut the potato in to 2 pieces
Make a paste of onion, tomato and coriander leafs
Heat oil in frying pan, add musturd and ginger garlic paste, fry for 40sec
Add onion, tomato,coriander paste, fry it about 1minute
Then add all the Spices, coconut , potato and salt, fry it till starts leaving oil
Add channa and 2cup of water, cook it for about 15minutes.
Garnish with coriander leafs
Serve hot with Ghee Rice or Plain Rice.

Rasam(Curry)

Rasam is a spicy dish, I don't enjoy eating food if it is not spicy. In korea i was not able to cook spicy food because it was hard to find spicy chilly here and what ever the chilly we got here were not spicy.
In the month of December'09, my husband's friend wife came to korea on 1 month vactation. One good thing she did was that She had brought so many spices from india. On 26th Dec'09 she prepared Rasam which was very spicy and very very tasty. That day i ate full stomach after a long period of time.
From her i learned to cook Rasam also. But Rasam doesn't taste well until unless its not hot and spicy so i was left with the task to find out hot chilly's in Seoul.
Finally my search paid off and i got it in Itewon.Its small dry red chilly from Vietnam and they are really very hot. Now i cook Rasam once in 2weeks, and just taste like what i use to eat in my collage day's. Rasam is again a south indian dish. This is specially for the people who like's to eat spicy food..;)

Ingredient's
3 tomatoes (chopped)
1 onion, chopped
4 cloves garlic (crushed)
3 green chillies (chopped)
Coriander leafs as per u required
1/2teacup Tamarind juice
1/2 tsps pepper powder
1/2tbs turmeric, 1/2tbs coriander powder
Salt as per taste

For tempering
1 tsp mustard seeds
10 curry leaves
3 red chilli, broken into two
3tbs Oil

Cooking Method
Boil the tomatoes, chillies, coriander leafs and garlic in 4 cups of water.
Add turmeric, coriander powder, and tamarind juice and simmer for 15 minutes
Heat the oil in a deep frying pan, add musturd, red chilly and curry leafs, when the splutter, add onion fry for a 2minutes
Pour it over the tomatoes.
Serve hot with Planin Rice..

Vegetable Cream Soup

Vegetable cream soup is a mix of cooked vegetables and a cream. Soups in general tend to be one of the most versatile dishes because they easily incorporate a variety of flavors.
Vegetable cream soup is actually more of a method than a recipe. You can use any combination of vegetables without greatly altering its result. I am sure every body will get the good taste like what i got......



Ingredient's :-
200 grams, mixed vegetables (beans, carrots, potatoes, mushroom) finely chopped.
1 medium onion (chopped)
2 tbs butter
1 tbs plain flour (maida)
4 teacups milk
1 teacup water
Salt and pepper to taste

Cooking Method :-
Boil the vegetables in water on medium heat for about 6 minutes or till tender and cooked.
In a pan, heat butter on medium level for a few seconds. Add the chopped onions and fry for about 3 minutes or till onions are transparent.
Add the flour and milk. Stir well. Now add the vegetables and water. Mix well and keep on medium heat for about 4 minutes
Season with salt and pepper
Garnish with fresh coriander leafs
Serve hot hot..

Egg Bhajji (Egg Bonda)

It was 7pm and Sushil had just came back from office...He was very hungry and wanted something immediatly. He even couldn't wanted to wait till dinner..
So keeping in mind that we have to have dinner also, i thought of preparing something very light and easy.
I opened the fridge and saw boiled egg were kept in the fridge and i had all the ingredient's to cook egg bonda.
It just took 20minutes for me to cook and we enjoyed eating it together....



Ingredient's
3 boiled egg
1cup besan (gram flour)
1/2tbs turmeric
1/2tbs coriander powder
1tbs red chilly powder
1/2tbs ginger garlic paste
Salt as per taste
1cup vegetable oil

Cooking Method
Cut egg in to 4 pieces
In a big bowl, add besan, chilly powder, coriander powder, turmeric, ginger garlic paste, salt and 1/2 cup of water, make a thick paste
Heat up the oil in a deep frying pan
when the oil is hot, dip the egg pieces in to the paste one by one.
Fry it to golden brown
Serve with a Chilly or Tomato sauce