Sunday to Sunday we make paratha’s at house. And out of many Mooli Paratha is my hubby’s most favorite paratha. He wants them well done as Mummyji’s style. This specific recipe straight comes from my Mother in-laws (Mummyji’s) kitchen. Follow the steps as below to get it right.
Ingredients for Dough:
Wheat Flour – 2 cups
Water as per consistency (stiff dough)
1tbsp oil (In my version I have not used it but if you would like you can add it)
Salt to taste
Ingredients for Stuffing:
3 medium Mooli (Raddish) grated
1/2 tbsp Jeera (Cumin seeds)
1/2 tbsp Coriander/Jeera powder
4 Green chillies, chopped finely
1/2 tbsp ginger grated
2 tbsp Coriander leaves
1/2 tsp turmeric (Its optional if you want to maintain the mooli color than don’t add)
I have included all the steps with the image so you can relate with the picture posted.
Sieve the wheat flour add salt & Ajwain. Add water and knead to stiff dough. Cover and keep aside.
Peel the skin off from radish and grate it.Mix with salt and set it aside.
After few minutes squeeze the excess water from the radish mixture thoroughly.
Heat a pan with oil and splutter jeera, than add green chilli,ginger and fry well for few seconds.
Add the squeezed radish to the mixture and also add all other ingredients for stuffing.
Mix well and let it be on stove till all the moisture evaporates and the stuffing becomes dry on medium flame.(for 10-15mins)
Once stuffing is ready, let is cool down. Below is the picture of the mixture.
Mooli (Raddish) stuffing is ready
Make Dough Balls
Dust the dough balls liberally and roll out.
Roll out two individual roti for two layer of paratha.
Now place one roti in bottom, spread the Mooli stuffing evenly on roti.
Now cover the top with the other layer of roti we made previously. And press all over the sides.
Place the paratha on hot skillet/ tava and cook untill you seelight brown spots appearing and than turn over to other side.
Spread oil over the parantha and press to make it crispy well done and brown on both sides.
Mooli Layer Paratha is all ready and hot to be served with Raita , Yogurt/ Curd/ Dahi or Pickle or Chutney.
** Hope you enjoy the layer paratha recipe from my mother in law’s kitchen **
Bisquick Biscuits with Organic Egg White Omelet and Half Fry Egg (Sunny Side Up Egg)
Winter Weekend Breakfast for two. Me and my hubby love this breakfast specially during winters. We started liking this English/American breakfast since we visited Acadia, ME. We been there twice and every time we go up there we have our breakfast at 2 cats restaurant. Its great home based restaurant loved their breakfast and ambience. We first time had biscuits there. And that’s how I got into baking Biscuits at home. Also G loves to make Half Fry Egg. So it makes perfect couple quick breakfast on weekend mornings.
For Bisquick Biscuits:
Bisquick Biscuits Mix
Cumin Seeds (Jeera) ( as per taste)
For Organic Egg White Omelet:
4 Organic Eggs for Omelet
Salt ( as per taste )
1 small chopped Onions
1 small chopped green chilly
1 small chopped tomato
Chopped Onion Tomato Chilly
¼ cup Spring Spinach mix
1 tsp Olive Oil
For Organic Half Fry (Sunny side up) Egg:
1 Organic Egg
Salt (as per taste)
Black Pepper (as per taste)
1 tsp Olive Oil
For Bisquick Biscuits follow the instructions as per given on box. Just add Cumin seeds asper taste if required.
Biscuits ready to be baked.
Organic Egg White Omelet:
Break 4 Eggs in a bowl removing yellow yolk. (Only Egg White)
Mix all the other ingredients except Oil and Mix it well.
Preheat the nonstick pan. Apply some oil all over the pan.
Now pour half the mixture into the pan and spread it evenly.
Omelet Mix in Pan
Wait for 5 mins you will see the yellow n brown on the other side. Now flip slowly on to other side.
Let it cook for 5 mins and its ready to eat.
Omelet Ready To Eat
Organic Half Fry (Sunny side up) Egg:
Heat the nonstick pan for 1 min. Apply some oil over the pan.
Now gently crack the egg inside pan.
Half Fry ( Sunny Upside Down ) Egg
Sprinkle salt and pepper on top of it as per taste.
After 5 mins flip to other side and let it cook for 2 mins.
This special recipe comes from both part of the family. My mom n mom-in-law both of them are great cook and always have innovative ideas to how to create new dish and make it well done. My mom generally makes it with mixed onions and is well-known as Puda in Gujarat. Whereas on my in-laws side they prepare it by adding various vegetables and known as Chilla in UP.
Gobi ka Chila can be eaten any time of day as breakfast or brunch or lunch or eve snack or dinner. It’s not time-consuming and very easy to prepare. One great thing about this recipe is you can mix any other type of vegetable instead of Gobi based on your choice of vegetables like (you can replace Gobi by onions, tomatoes, carrot, beans, potatoes, radish (mooli), spinach, methi n so on.)
Gram Flour ( Besan ) – 2 cups
Grated Cauliflower ( Gobi ) – 1 OR any other vegetable of ur choice
Green Chillies – 2/3 (depending on spice level)
Salt – (as per taste)
Cumin/Dhania Poweder – 1 tbsp
Ginger/Garlic Paste – 1 tbsp ( as per taste)
Olive Oil for greasing
Cilantro ( Coriander / Dhania Patta ) – ½ cup chopped
Hing (Asafoetida) – 1 pinch
Water – 1 cup
Mix 1 cup water and 2 cups of besan. Mix it well until you don’t see any lumps in it.
Add all the other ingredients except Gobi and Oil and mix it well.
Now add Gobi or any other vegetable of your choice to the besan mixture and mix it well.
Check the consistency if you think it’s too thick and it will be difficult to spread it on pan than add few tbsp of water to liquidify the mixture.
Gobi Chila Mixture
Now heat the non-stick pan and grease it with few drops of oil.
Now spread the mixture with the help of ladle over the pan and spread it evenly.
Gobi Chila on Pan
Wait for few seconds or until the chila leaves it sides. Pour few drop of oil along the side of the chila and cook on both the sides until its gets golden brown. Cover it if you think your chila is too thick. (By covering it will cook better from inside).
Gobi Besan Chila
Serve with Meethi or Green chutney or Ketchup or Curd based on your preference.