Cherry-Belle Radish Roti "Mooli Roti"

I picked a bunch of these cute Radishes from the Farmer's market a few weeks ago with the idea of making Paratha(Flat bread with stuffing). But making Paratha became a disastrous affair. Tricky business, that!!! I don't know what went wrong..either the dough was too soggy or the stuffing was too much..whatever! I DON'T CARE! The freaking paratha leaked and I couldn't roll. My Paratha making skills are "barely passable" at best. Which is why a regular Flat-bread eater like me hasn't posted too many of Paratha recipes..Cause making it is a pain in the you-know-where.

Lachedar Paratha(Paratha with layers) was a walk in the park cause the stuffing was flour and Ghee..no mushy vegetable to turn things soggy and all. As for that Spinach and Split-Pea Paratha, I had to struggle many times before I could get it right which is why I make Vegetable Rotis(don't need stuffings), like this one.Its easy, breezy and not back-bending!

 Ingredients(Makes 15-16 Rotis):

• 3-1/2 Cups Whole Wheat Flour
• 15-16 Marble-sized Cherry Belle Radishes, tips cut and shredded
• 2 Tbsp Cumin Seeds, roughly powdered with Mortar & Pestle
• 3-4 Hot Green Chilies
• 4 Garlic Cloves
• 1/4 Tsp Turmeric Powder
• Salt for taste
• Warm water for the dough

Tools:

• Olive Oil Mister
• Rolling Pin
• Flat Board to roll the dough

Procedure:

• Snip the ends off the Radishes.

• Shred then using the small eye of the box grater.

• Add the flour, salt and smashed cumin seeds to the flour.

•  Roughly smash the Garlic and Green Chilies with Mortar & PestleThrow in the smashed green chili, garlic and turmeric powder to the bowl.

• Using clean hands mix them together. Please keep in mind that the grated radish has enough water-content in it. So you may not need to add water to the flour for kneading.

• Knead the mixture to make a "firm" dough. Let it rest for 10 minutes. Don't let it rest too long. You never know if the radish will turn the dough soggy.

• Divide the dough into 14-16 even-sized balls.

• Using a rolling pin flatten the dough into discs sprinkling flour as needed to roll-out the dough without sticking.

• Repeat the same for the rest.

• Heat the tava/griddle and spray with Oil.Cook the Rotis on both sides until you see a few brown spots.

• Line a bowl with paper towel and layer the cooked rotis in the bowl.

• Serve it hot with sides of choice: Fiery Tomato Chutney, Channa Masala. I just eat it with pickles and Homemade-Yogurt as side.

For this week's "Black and White Wednesday"  @Susan's The well-seasoned cook:

Learn how to make these Rice Noodles/String Hoppers here.
Enjoy!

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Goan "Chicken Xacuti"

This is the new favorite chicken curry at my house. This curry has its origin from Goa, an Indian state, which is a former Portuguese colony with plenty of history and a rich cuisine.I have been looking for a perfect Xacuti (pronounced "sha-koo-ty") for ages and my search ended when my Facebook buddy Sadhana asked to check out her recipe. She is a food editor at BellaOnline and she has quite an impressive collection of recipes. You should definitely check her page and her recipes if you are keen on trying out exotic Indian dishes.For every recipe, Sadhana gives a little insight about its origin and other helpful hints. So you know what you are eating. Sweet, no?

As with all Indian recipes, this curry recipe involves a lot of steps but its well worth the effort. The good thing is that the powder and paste can be made in advance.

Ingredients:

• 8 Chicken Thighs, skinned and cut into bite size pieces
• 1 large Yellow Onion, finely sliced 
• Marble-size Tamarind, juice extracted and pith discarded(To extract juice, just microwave the tamarind in little water. It will become soft and juice extraction is much easier)
• 1/2 tsp Turmeric powder
• 4 Tbsp Olive Oil
• Salt for taste

For the Masala Powder:

• 6-7 Dry red Chilies
• 1 Small Cinnamon Stick
• 1 Star Anise
• 2-3 Cloves
• 1 Tbsp Cumin Seeds
• 1 Tbsp Fennel Seeds
• 1-1/2 Tbsp Whole Peppercorns
• 1 Tbsp Coriander Powder
• 1/2 Tsp Fenugreek Seeds
• 1 Tbsp Poppy Seeds
• 1 Tbsp White Sesame seeds

For the Xacuti Paste:

• Masala Powder (above)
• 5 large Garlic Cloves
• 1/2 Cup fresh or frozen Grated Coconut
• Little Water

 

Procedure:

• Dry fry all the ingredients under "Masala Powder". Cool and grind into a fine powder.

• In a tbsp of oil, saute the garlic for a few seconds.

• Add the grated coconut and Turmeric powder and roast it on a low flame until the coconut turns slightly brown. Grind this along with the "masala powder" with little water to a fine but thick paste. This Xacuti paste can be made up-to a couple of days in advance and stored in the refrigerator.

• Add the remaining 3 tbsp of oil and fry the onions until they are brown

• Place the cut chicken in the pan over the fried onions.

• Add the Xacuti Paste and mix to incorporate.

• Add about a cup of water and some salt. Stir and lid the pan. Let the chicken cook for about 10-12 minutes on a medium flame.

• Add the tamarind juice and let it cook for another 10 minutes or so. Check for taste. Add more salt or ground pepper if needed.

• Serve it with plain rice, roti or Ghee rice.

Enjoy!

For this week's "Black and White Wednesday" at Susan's The Well-Seasoned Cook::  Array of Glasses

Enjoy!

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FromFamilyNFriends: Cabbage Fritters

This is from my Mother-In-Law. She is an accomplished cook and I am in awe of her culinary talent. Lets just say that her cooking experience and knowledge far exceeds my age. This cabbage fritters are one of her specialty.Be sure to give them a try and have it with a cup of coffee/tea. Umm delectable.

 

 

Ingredients:

• 1/2 small cabbage, thinly sliced
• 2 tbsp curry leaves, finely chopped
• 2 tbsp cilantro, finely chopped
• 3 hot green chillies, thinly sliced
• 4-5 tbsp rice flour
• 6 tbsp chickpea flour(sold as 'Besan' flour in Indian stores)
• 1/8 tsp baking soda
• 1/2 tsp cracked pepper
• Salt for taste
• 4-5 cups Corn Oil for deep frying

Procedure:

• Wash the cabbage leaves after cutting. Drain and add it to a wide bowl.
• Add all the other ingredients and mix it thoroughly(for at-least 2 minutes) with hands. The moisture in the cabbage leaves will suffice. No need to add water.The mixture should look something similar to the one in the picture:
 
• Heat the corn oil  in a thick bottomed pan and add the thick cabbage mixture to it in batches.
• Remove from pan once it is evenly browned on all sides.
• Serve as is or with a steaming cup of tea/coffee.

Makes 4-5 mid-sized servings.

 

Enjoy!

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FromFamilyNFriends: Savory Whole Wheat Pancakes

Who doesn't love pancakes?I remember the good old days when I used to religiously visit a nearby IHOP for a Pancake Fix. Pancakes/Flapjacks/Wheat Dosa are so versatile and can be made either sweet or savory. This is a recipe that was given to me by my cousin V who knows his way around the kitchen. Its so healthy and wholesome and an excellent choice for a weekend brunch or a breakfast.Sending this to the "Healthy Fast Food" event hosted @ Food for 7 stages of life.

Ingredients:

• Whole Wheat - 2 cups
• Yogurt - 3 tbsp, beaten
• Cracked Pepper - 1 tsp
• Red Onions - 2 , medium, fine diced
• Serrano Pepper(Hot Green Chilli) - 1, diced (optional)
• Carrot - 1, peeled and shredded
• Cilantro - a handful, finely chopped
• Warm Water
• Salt for taste
• Oil - 2 tbsp
• Olive oil Spray

Procedure:

• In a bowl, add the whole wheat, salt and pepper. To it add the beaten yogurt, warm water and mix until it reaches the pancake consistency which is slightly runny.Check for taste. Add more salt or pepper if needed.
• Heat 2 tbsp of oil in a skillet and add the onions and serrano pepper(if using). 
• Saute the onions until browned. Add it to the pancake batter and let it sit for 10-15 minutes.
• Grease the pancake griddle with Olive oil spray.
• Pour a ladle-full of batter and spread it around.Just before flipping sprinkle a little shredded carrot and cilantro.
• Brown the pancake on both sides and remove from griddle.
• Serve hot with thick Yogurt or a choice of chutneys.

Makes ~8 pancakes.

Note: To Indianize this recipe, add mustard seeds, chopped curry leaves to the skillet prior to adding onions and the chilli.

Other entries that will be going to the same event:

• Cheesy Baked Potato
• Baked Orange Marmalade N Teriyaki Chicken
• Boston Baked Beans
• Bean Oatmeal Burger

Enjoy!

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FromFamilyNFriends: Chicken in Walnut Gravy

This is from one of my closest friends.She and I have been thick as thieves for almost 15 years. That kind of friendship is hard to come by. She is my confidante, my agony aunt and best friend all rolled in one. When I told her I want to post her Walnut Chicken recipe, she was only too happy to share. This recipe is all about bringing the subtle nutty flavor of the Walnut to the forefront. Not too much spice additions either. Thanks Ms.Khary.

Ingredients:

• Chicken Drumsticks - 10
• Walnut - 2/3 of a cup, ground to a coarse powder
  
• Onion - 1, large, roughly chopped
• Tomato - 2, medium, roughly chopped
• Garlic Cloves - 4, skinned
• Ginger - 1", skinned and chopped
• Ground Black Pepper - 1 + 1 tsp
• Garam Masala - 1 tbsp + 1 tsp (Available in Asian store in the Spice section)
  
• Turmeric Powder - 1 tsp
• Chilli Powder - 1 tbsp (optional)
• Salt for taste
• Olive oil -  2 tbsp
• Cilantro for Garnish
  

Procedure:

• Skin the drumsticks and put deep slits on them. Mix a tsp each of Garam Masala,  Black Pepper, Salt, Turmeric Powder and smear it on the drumsticks. Let it sit at room temperature for 30 minutes.
  
• In a pan, warm 1/2 tbsp of oil and sear the chicken in batches until a brown crust is formed on the outside(This keeps the chicken moist n juicy on the inside).
  

• In a pan, heat a little oil and fry the onions, tomato, garlic, ginger, tomatoes and fry until the onions are browned. Grind to a paste in a blender with little water.
• In the same pan, transfer the chicken and pour the ground paste, add little water, spices and salt. Bring it to a boil for 20-25minutes with the lid closed.
  
• Once the gravy thickens, add the walnut and cook for a couple more minutes.
• Garnish with Cilantro and serve hot with choice of bread, roti or rice.

Makes 3-4 servings.

Enjoy!

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FromFamilyNFriends: Minty Lamb/Mutton Biryani

Want to know what Biryani is, or what the difference between a Pilaf and Biryani is? Click here to see the answers from one of my previous posts. This is a recipe for Minty Mutton(Lamb) Biryani that has been passed on from a dear friend of mine whose version tops my Mutton Biryani List. I mean, no one does it better than her. Everyone has a favorite and this one is mine. Every time I go to her place, I request/plead her to make this..not that she doesn't ace in other dishes..but this is her best one yet.I made this for lunch yesterday and there wasn't any left for a second helping. Thanks for sharing this with me, Ms.Prabhu.

Ingredients:

• Short Grained Rice(Sona Masuri, Ponni) - 4 cups, soaked in cold water 30 minutes prior to pressure cooking
  
• Lamb/Mutton - 2 pounds, with some bones, cut into bite sized chunks
• Onion - 1, medium, finely chopped
• Tomatoes - 2, medium, chopped
• Olive Oil  - 1/2 cup
• Turmeric powder - 1/2 tsp
  

For Grinding1:

• Cinnamon - 1 stick
• Clove - 4
• Marati Moggu(dried fruit of the caper tree) - 2
• Bay Leaf - 1
• Fennel Seeds - 1 tbsp

For Grinding2:

• Garlic - 1 head, skinned and cloves separated
• Ginger - 1 1/2 inch
• Mint - 1 small bunch
• Hot Green Chili - 16#s

Tools:

• Pressure Pan

Procedure:

• In a saute pan, dry fry all the spices and grind its finely.
• Blend all the ingredients under "Grinding2" to a coarse paste with very little water.
• In a pressure pan, heat the oil and throw in the ground spices. Fry for a minute and then add the onions and tomato.
• Saute until the onions are browned. Pour the ground paste and fry until it loses the raw smell.
• Add the lamb chunks and saute for a couple of minutes. The paste should evenly coat the chunks. Add the turmeric and pressure cook for 3-4 whistles.
• Drain the soaked rice completely and add it to the pressure pan. Pay attention to the liquid inside the pan. If there is plenty if liquid then water to rice ratio of 2: 1 doesn't apply. Pour 6 cups of water and pressure cook for 3 more whistles.Let it rest for 10 minutes prior to opening the pan.
• Serve hot with cold Onion-Carrot Raita.

Makes ~5-6 servings.

Enjoy!

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