Tuesday, December 2, 2008

Moong Masala Gravy

Moong masla gravy

1 cup sprouted moong.
1 medium oniom
1 medium tomato
1 inch ginger (juliennes)
2 green chillies
1 heaped tsp dhania jeera powder
1 tsp garam masala
1/2 tsp tumeric
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp red chilly powder
10-12 curry leaves
salt to taste.

1. Boil water in a pan, add moong, silt green chillies and ginger juliennes and let it cook till the moong is soft.
2. Finely dice the onions and tomatoes.
3. Heat oil in a pan, add mustard seeds followed by cumin seeds and curry leaves.
4. Add onions and cook till they are soft.
5. Add tomatoes and cook till they are soft and ready to leave oil.
6. Add red chilly powder, dhania jeera powder, turmeric and salt.
7. Add a dash of water and let the masalas cook for a minute.
8. Add the masala mixture to the cooked moong and simmer for 5 minutes.
9. Garnish with garam masala.
10. Serve with hot rotis.

Mooli ka paratha

Mooli ka paratha

1 radish with leaves
1 tsp red chilly powder
1 tsp jeera
1/2 tsp garam masala
1 cup wheat flour


1. Wash the radish (mooli). Scrape it. Grate the mooli.
2. Add salt. Tilt the plate to 45 degrees and leave it aside for 10-15 minutes. (Radish will leave some water).
3. Finely chop the radish leaves.
5. Mix water and wheat flour to make a firm dough.
4. After 10-15 minutes, squeeze out the water from the radish by squeezing it between your palms.
5. Mix together the grated radish, radish leaves, jeera, red chilly powder, salt and garam masla.
6. Make a small cup with the dough and stuff a lemon sized ball into it. Close in all the sides to make a ball. Flatten the ball with your palm.
7. On a flat surface, spread some flour, and roll out the paratha using a rolling pin.
8. Heat a pan, when the pan is hot put the paratha on it, cook on one side. Turn it over, make small dents on the paratha. Spread a spoonful of gheen on it. Now turn it over to the other side and repeat the process.
9. Serve hot with dahi, makhan (white butter) and /or pachranaga achar ( pickle).