Wednesday, July 31, 2013

Radish Paratha and Strawberry Chutney

(From Banu's Cookbook)

Radish/Daikon (Mooli) Paratha

1 1/2 Cups of Whole Wheat Flour
2 Tbsp of Yogurt ( I used Fat Free)
1 tsp of Salt
3/4 cup of Grated white Radish or Daikon
1 tsp of Red Chilli Powder (or more per taste)
1 tsp of Turmeric Powder
1/4 cup of water (less or more as needed to finish the dough)

1) I use the food processor with dough blade, add all the ingredients apart from water and mix well. Then add very little water as needed until the dough forms.
2) If you are doing this with hand, same process. Add all the ingredients together in a bowl except water and mix well and then add as little water as needed to finish the dough.
3) Put the dough in a container and store it in the fridge for at least 20-30 mins.
4) Make golf ball sized balls out of the dough. Sprinkle some dry flour on a rolling board, roll out the dough. Keep it a bit thick. Heat a flat pan, put the rolled paratha and cook on both sides with oil.
5) Hot Moooli Paratha is ready to serve. You can eat this with some yogurt dish, or pickle or like I did with Strawberry Chutney (Recipe Follows)

1. You can also add chopped Corriander leaves to the dough.

Strawberry Chutney

2 cups of Chopped fresh Strawberries
1/4 Cup of Jaggery or Brown Sugar
Salt To Taste
Black Pepper to Taste
2 Tsp of Jeera Powder
Oil for Sauteeing
Mustard Seeds for Seasoning

1) Heat a pan, add oil. Once the oil is hot, add the mustard seeds. Add chopped strawberries once the mustard seeds splutter, add the chopped strawberries and saute for a little while
2) Add the salt and Jaggery and cook until the strawberries get cooked. Add black pepper and jeera powder and the chutney is ready :))

Notes: You can add other spices like Coriander seed powder etc, I just kept it simple.