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We both love stuffed parathe. But it has been a long time I made any. Though I made parathe once in a while, I took the shortcut. I had one huge radish in the fridge which needed some immediate attention. A paratha with this was on my mind ever since I read this comment. So I made these yesterday for breakfast.

These brought back fond memories of our college days. Though we didn’t know each other back then, we both remembered those days when we used to eat stuffed parathas topped with butter at “Mandar” – a “mess” (a small restaurant) in Belgaum. It was a daily routine to eat these for all college students. That is where I learnt making parathas. I used to observe this aunty making hot parathas – while boys used to eat at a separate section outside the house, girls were served food at their dining table. I still cherish those days. While we ate these hot parathas yesterday, we talked about those days. I think I am going to make these frequently now.

This is not authentic recipe of these popular parathas. I made it up. We loved this, so I am going to stick to this recipe hereafter.

Ingredients for outer cover :
2 cups wheat flour
Salt
1 tea spn oil
Water

Method:
Make a dough of chapati dough consistency. Knead it very well and keep it aside for 15mins.

Stuffing:
2 cups grated radish
1 tea spn cumin seeds
1/2 tea spn coriander-cumin powder
1 tea spn chilli powder
1/2 tea spn amchoor powder
Oil
Salt

Method:
Heat oil and add cumin seeds. Then add radish, coriander-cumin powder, chilli powder, amchoor powder, salt. Cover and cook on a low flame for few minutes. Open the lid fry it well on a high flame till all water is absorbed and the mixture is dry (make sure it is dry, because if it is wet it will come out when rolling).

Assembling parathas:
Make a small ball of outer cover and roll it into small round. Make a small ball of stuffing. Stuff this ball into outer covering. Roll into desired thickness very carefully.
Serve hot topped with some butter and pickle on the sides (if you are calorie conscious, leave out the butter).

Serves : 2-3
Preparation time : 1hr

PS: I used white long radish which was not very juicy.

Pictorial:

Many times when I feel lost about what to cook, eggs come to my rescue. I like to make something new every time to keep it interesting. Recently, I tried this, where I used methi(fenugreek) in the egg curry. As I had imagined, they both were great combination. Methi egg masala with Aayi’s hot chapatis was a great combination.

Ingredients:
7 eggs
1/4 cup chopped onion
1 cup fenugreek(methi) leaves
Oil
Salt

For masala :
1 cup roughly chopped onion
1 cup roughly chopped tomato
4 cloves
1″ cinnamon
1 tea spn poppy seeds
1 tea spn cumin seeds
5 red chillies
1 tea spn coriander seeds
1 tbl spn fresh/frozen coconut
1 tbl spn chopped garlic
1 tbl spn chopped ginger

Method:
Boil the eggs and peel them.
Heat oil and add cloves, cinnamon, poppy seeds, cumin seeds, coriander seeds. Fry for a minute. Then add onion, ginger, garlic, coconut and red chillies. Fry till onions turn translucent. Add tomatoes, salt and let it cook till tomatoes get mushy. Grind to a paste.
Heat oil and add onions. Fry till they turn translucent. Add methi leaves and fry for few minutes. Pour in the ground masala and enough water to get it to required consistency. Put some deep slits on eggs and slide them into the gravy. Boil for few minutes. Serve hot.

Serves : 4-5
Preparation time : 30mins

Pictorial:

It feels like I haven’t posted anything here in ages. Ever since I started working again, things got hectic. This Monday parents returned back to India. So I don’t even find a single moment to relax, forget about spending time on blogging. Anyway, I do not want to give up so easily, I will post when I get few moments.

I tried this radish rice few months ago. I was in a mood to experiment with radishes. The rice came out really flavorful. I used tender radishes which do not have a strong smell. It goes well as a lunch box item.

Ingredients:
1 and 1/2 cups rice
1 cup sliced onion
1 tea spn tamarind extract
1 and 1/2 cups radish
7-8 curry leaves
1 tea spn mustard
1 tea spn urad dal
A generous pinch of asafoetida
2 tea spns red chilli powder
Ghee
Oil
Salt

Spice powder – Dry roast and powder
2 tea spns chana dal
2 tea spns urad dal
2 tea spns coriander seeds
1 tbl spn desiccated coconut(or dry coconut chopped finely)

Method:
Cook rice so that each grain is separate. Cool to room temperature.
Heat oil and add mustard seeds, urad dal. When mustard starts popping, add curry leaves, asafoetida and onions. Fry till onions turn brownish.
Now add radish pieces, salt, spice powder, chilli powder, tamarind, mix well. Pour in 1/2 cup water, cover and cook till radish pieces are soft (add more water if required).
Now add rice and mix well.
Serve on its own or with yogurt and pickle on the side.

Serves : 4
Preparation time : 30mins

Pictorial: