Mooli ke parathe (Stuffed Radish Indian Bread)!!

Onmyplate today is “Mooli ke parathe (Stuffed Radish Indian Bread)”.

Radish is well known all over the world and is widely used in salad, vegetarian and non vegetarian food since it is sweet in taste and juicy too!!

Ingredients::

  • Atta (Whole wheat flour) 2 cups
  • Grated Radish 1 cup
  • Curd 3/4 cup
  • Grated ginger 1 tbsp
  • Ajwain (Carom) seeds 1/2 tsp
  • Fresh green chili 2 chopped
  • Salt 1/2 tsp or according to taste
  • Oil 1 tsp

Preparation::

  • Mix all the ingredients and knead into a soft dough, add little more curd if required
  • Divide the dough into equal portions
  • Roll out each dough thinly into a circle
  • Heat tawa (flat iron utensil) on medium flame
  • Cook Paratha on both sides and smear little oil on each side, until brown spots appear on the surface
  • Serve hot with curd or pickles!!

Doodh ki Sabji (Milk Curry)!!

Onmyplate today is a curry which was discovered when suddenly few of my friends visited my place. They wanted to have something new and I thought of many things but finally I came up with an idea of making curry with milk and this dish indeed saved me from being embarrassed as it is easy to cook, good in taste, healthy and beautiful to look at 🙂

Here goes the recipe for Doodh ki sabji (Milk Curry)!!

Ingredients::

  • Full cream Milk 1 L
  • Onion 1 chopped
  • Tomato 1 chopped
  • Zeera (Cumin) seeds 1/2 tsp
  • Garam Masala 1/4 tsp
  • Haldi (Turmeric) 1/4 tsp
  • Red chili powder 1/4 tsp
  • Fresh green chili 1 chopped
  • Chhoti Elachi (cardamom) 2 crushed
  • Cinnamon crushed 2 half inches
  • Salt according to taste
  • Oil 2 tbsp
  • Ghee (Clarified butter) 1 tbsp

Preparation::

  • Heat oil in a fry pan and add zeera seeds
  • Once the seeds crackle add fresh green chili and onion
  • Fry the onions in low heat till golden brown in color
  • Add tomatoes, haldi, red chili powder, salt, garam masala and stir
  • Now fry the mixture in low heat till the tomatoes are soft
  • Add milk and let it simmer for 4-5 minutes in medium heat
  • Keep stirring so that the milk doesn’t stick to the bottom of the fry pan
  • Increase the flame to hgh and fry the mixture till the milk dries up
  • Lower the flame; add the crushed cinnamon, chhoti elaichi and ghee and mix well
  • Remove from heat and serve hot with parathas!!



Fried Rice!!

Onmyplate today is “Fried Rice” which is one of my favorites and therefore, wanted to share with you all 🙂

“Fried Rice” is prepared from the leftover rice either cooked for dinner or lunch which generally no one wants to consume and therefore goes for a waste…..

Giving a new name and re-cooking makes it fresh and delicious in taste too!!

Here goes the recipe which would help you not to waste the leftover rice 🙂

Ingredients::

  • Cooked rice 2 cups
  • Onion 1 large chopped
  • Tomato 1 medium chopped
  • Fresh Green Chili 1-2 chopped
  • Haldi (Turmeric) 1/4 tsp
  • Ajwain (carom) seeds 1/2 tsp
  • Zeera (cumin) seeds 1/4 tsp
  • Cinnamon 2 half inch
  • Lemon juice 1 1/2 tbsp
  • Salt 1/2 tsp or according to taste
  • Oil 3 tbsp

Preparation::

  • Heat oil in a fry pan and add ajwain, zeera and let it crackle
  • Now add cinnamon and fresh green chili and let it crackle too
  • Add the chopped onions and fry in low flame till golden in color
  • You may now add tomatoes, haldi, salt and fry in medium heat
  • Once the tomatoes are soft add rice and mix well
  • Fry the rice in high heat till it starts crackling (almost 6-7 minutes)
  • Keep stirring so that it doesn’t burn
  • Remove from heat and add lemon juice and mix well
  • Serve hot with curd, pickle or sauce!!

Shimla Mirch- Aaloo ki sabji (Capsicum-Potato Curry) !!

Onmyplate today is “Shimla Mirch- Aaloo ki sabji (Capsicum-Potato Curry)”.

This beautiful combination is very special as addition of potatoes and tomatoes help to get rid of the bitter taste and is loved by the children too since many of them do not like capsicum at all!!

Ingredients::

  • Capsicum 1 medium cut into small pieces
  • Potatoes 2 medium thinly sliced
  • Onion 2 medium thinly sliced
  • Tomato 2 medium chopped
  • Fresh Green chili 1 chopped
  • Haldi (Turmeric) 1/4 tsp
  • Red chili powder 1/4 tsp
  • Panch-phoran 1/2 tsp
  • Salt 1/2 tsp or according to taste
  • Oil 2 tbsp

Preparation::

  • Heat oil in a fry pan and add panch-phoran and let it crackle
  • Add fresh green chili, potatoes, salt, haldi, red chili powder and mix well
  • Cover the lid and cook in low heat till the potatoes are soft
  • Now add the capsicum and mix well
  • Cover the lid and cook for 2 minutes in low heat
  • Remove the lid from the pan and stir
  • Now spread the sliced onions over the capsicum and potatoes
  • Without mixing it, cover the lid and cook for 2 more minutes in low heat
  • You may notice the discoloration of the onions
  • Now mix it well and add the tomatoes
  • Cover the lid once again and cook in low heat for 2-3 minutes
  • Once the tomatoes are soft remove from heat
  • Serve hot with parathas!!

Dhaniya ki Chutney (Coriander Sauce) !!

Onmyplate today is “Dhaniya ki Chutney (Coriander Sauce)” made from fresh coriander leaves.

This chutney (sauce) is easy to prepare (time saving), delicious in taste and can be used with any snack!!

Ingredients::

  • Fresh Coriander leaves 2 cups chopped
  • Garlic 5-6 cloves
  • Fresh green chili 1-2
  • Lemon juice 1 1/2 tbsp
  • Salt 1/2 tsp or according to taste

Preparation::

  • Take coriander leaves in a mixer jar and add garlic, salt, lemon juice and fresh green chili
  • Mix well and blend till it is a smooth paste
  • Serve with snacks!!

Stuffed Paneer (cottage cheese) Paratha!!

Onmyplate today is ” Stuffed Paneer (Cottage Cheese) Paratha”!!

Apart from being loved by children, paneer is a great source of Calcium and Vitamin D and very healthy…

Ingredients:

  • Atta (Whole wheat flour) 1 cup or for 3-4 parathas
  • Fresh Paneer 1 cup mashed
  • Onion 1 medium chopped
  • Tomato 1 small chopped
  • Haldi (Turmeric) 1/4 tsp
  • Red chili powder 1/4 tsp
  • Fresh green chili 1 chopped
  • Ajwain (Carom) seeds 1/2 tsp
  • Garam Masala 1/4 tsp
  • Lemon juice 1 tbsp
  • Salt 1/2 tsp or according to taste

Preparation::

  • Take whole-wheat flour in a bowl and add salt and sufficient water to knead into a dough
  • Apply oil, cover and set aside
  • Heat oil and add ajwain, onions, green chili, red chilli powder, salt, garam masala and stir
  • Fry till the onions are golden or light brown in color, ensure that it doesn’t turn too brown
  • Now add tomatoes and fry till the tomatoes are soft
  • Add the mashed paneer and fry in low heat for 2 minutes
  • Remove from heat and add the lemom juice and mix well
  • Now divide the dough into equal portions, the size of your regular chapatis
  • With your palm, flatten a dough and using one hand, press the sides of the ball to form a hallow to fit the paneer ball. The middle should be thick and sides should be thin
  • Place the filling into the ball and cover the sides
  • Run it around the palm so that it gets closed well
  • Dust some flour on your palm and and press the dough
  • Then gently press till its flat
  • Ensure you don’t press too much and make the stuffed paneer to come out
  • Heat a tawa (Iron flat bottom utensil) and smear oil
  • Once the paratha is pressed, with all the sides evenly spread, gently place on the hot tawa
  • Reduce the flame to medium and let it bubble up. Turn it around and spread oil around the parathas
  • The parathas taste better if the oil is spread to the sides too. Cook till both sides turn a golden brown
  • Serve hot with curd or pickles or drop a dab of butter if you like!

Beetroot Pulao (Fried Rice)

Beetroot is one of the vegetables which is not only a store-house for Vitamin C and Iron but also good for liver.

Today’s special recipe “Beetroot Pulao” is super healthy, easy to cook, beautiful to look at and delicious in taste!!

Ingredients::

  • Beetroot 1 cup chopped
  • Basmati Rice 2 cups
  • Zeera (Cumin) seeds 1/2 tsp
  • Cinnamon 1/2 inch
  • Cardamom 3 crushed
  • Black Cardamom 1
  • Red Chili powder 1/4 tsp
  • Salt 1/2 tsp or according to taste
  • Ghee (clarified butter) 3 tbsp

Preparation:

  • Heat ghee in a pressure cooker and lower the heat
  • Now add zeera seeds, cinnamon, black cardamom and let it crackle
  • Rinse  the rice properly and add in the pressure cooker and stir well
  • Now add red chili powder, salt and cardamom and mix well
  • Fry the mixture in low flame for 2 minutes
  • Now add 2 1/2 cups of water and cover the cooker with the lid
  • Cook it till 2 whistles or 5-7 minutes and remove from heat
  • Serve hot with pickles, curd or sauce of your choice!!