Mooli Paratha(White Radish Stuffed Flat Bread)

Mooli parathas are one other flavorsome stuffed parathas,besides the Aloo(potato) paratha(Anjum's recipe) and Gobi(cauliflower) paratha. Mooli,the white radish is used in many Asian cuisines.White radish(Daikon) soups and pickles are a delicacy in Japanese cuisine.Raw crunchy radish is our favorite in salads,as a simple curry on side,I even cook it up with lamb just as spinach lamb recipe.In Indian Cuisine mooli paratha is undoubtedly a winning crowd pleasing paratha .This root vegetable is a low-cholesterol low-fat food,high in vitamins C ,B6 and minerals calcium ,iron,magnesium and phosphorus.



Recipe Mooli Paratha
Ingredients
For the dough
2 Cups Whole Wheat Flour
2 Tablespoon Olive oil
1/2 teaspoon Sea Salt
3/4 cup of water,little more if needed.

For the Stuffing
1/2 a large white radish(about 1 cup),peeled and shred[you even use the red radish]
1/4 teaspoon turmeric
1/2 teaspoon ginger and garlic, paste or freshly minced
1/2 teaspoon chilly powder
1/2 teaspoon cumin powder
1/4 teaspoon salt
1 tablespoon Olive oil

To make Parathas
Step 1 Prepare the Stuffing
Heat oil in a medium pan. Add all the ingredients and saute until mixture is dry,about 10 minutes on medium high heat.
Step 2 prepare the dough
In a mixing bowl combine all the dough ingredients, until the dough is of smooth consistency. Knead for couple of minutes and let rest for about 10minutes before rolling .
Step 3 Stuff and Roll the Paratha
Divide the dough in to about 8-10 portions .Roll each portion and keep a spoonful of mixture in the center,bring the ends together and press it lightly.Sprinkle a little flour on the rolling surface. Use a rolling pin and carefully roll them flat,its OK if some of the mixture oozes out.
Step 4 Roast the Parathas
Preheat an iron pan(Tava) or non stick pan at medium high flame. Roast the parathas by flipping once and spread some oil on the paratha. Flip and roast for few seconds .Use a spatula or folded kitchen towel to lightly press and roll them around the pan.Serve warm with whipped yogurt or any curry.I served egg bhurji(Scrambled Onions and eggs curry) on side.

Mooli Parathas are my entry for Weekend Herb Blogging,now managed by Haalo of Cooking (Almost) Everything At Least Once and hosted this week by Heather of Diary of a Fanatic Foodie

Energy Bites

Nutty,crunchy cookies will cheer up a mid-morning coffee break or an after school snack.They are satisfying and packed full of healthy ingredients to restore flagging energy levels.I used loads of dried fruits without adding extra sugar ,seeds and nuts,eliminated the egg and replaced with flax seed meal which is rich in B vitamins,Omega 3s,anti oxidants and fiber.Flax seed meal can amazingly replace egg in any baking recipe.For more such recipes replaced with egg stay tuned with Madhuram's Egg replacement : Flax seed meal event.

(I used the store bought dried fruit and nuts blend\mix to add variety of flavors to the cookie)
Ingredients
1/2 cup nuts of your choice,finely chopped,I used Almonds,Hazelnuts and Walnuts
1/2 cup dried fruits of your choice,finely chopped,I used dried apricot ,cherries,blueberries and dates
1/2 cup sunflower seeds or shelled pumpkin seeds
1/4 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup of flax seed meal(replacement of 1 egg)
3/4 teaspoon baking powder(aluminum free)
2 tablespoon light Olive oil
1/3 cup of Apple juice or Orange Juice

Makes about 15 Bites.

Method
Preheat Oven to 375F.
Mix the chopped nuts,dried fruits and seeds together in a bowl.Add the flour,baking powder and flax seed meal; stir to thoroughly combine. Slowly add in the oil and juice and stir until mixture is moistened and holds together.
Grease a cookie sheet ,using dampened fingers,scoop up a large walnut-size piece of mixture and form in to a ball. Press to make a small,thick cookie about 5cm in diameter and place on baking tray.Repeat with the remaining mixture.
Bake for 10-15 minutes or until slightly risen and just browned.Transfer to a wire rack to cool,then store in air tight container for up to 4 days.

Chocolate-Espresso Mousse Cake

Chocolate-Espresso Mousse Cake is pleasurable way to satisfy your coffee and chocolate cravings. I fiddled a little with the David Lebovitz's original recipe by using just Organic eggs which are relatively low in fat, added no extra sugar and used Organic whole milk instead of heavy cream.And I had to use Decaf coffee to make it edible for my little ones.



Ingredients
10 ounces Dark Chocolate or bittersweet chocolate, chopped
1/2 cup Organic Whole Milk
2 tablespoon Instant espresso powder(I used Decaf), dissolved in 1/4 cup of hot water.
4 large Organic eggs, at room temperature
pinch of salt

Method

Preheat Oven to 325F.Lightly grease a cake pan or a spring foam pan with butter and set aside.

Melt the Chopped chocolate along with milk and espresso in a double broiler i.e set a heatproof bowl on pot of simmering water.Stir gently ,when melted remove from heat.

Whisk eggs using an electric mixer or whiskers until soft peaks form about 5 minutes in a electric mixer.Gently fold in half of the whipped eggs in to the melted chocolate mixture, then finish with the remaining eggs.

Transfer this mixture in to the prepared cake pan .Make a water bath by setting the cake pan in another bigger pan like a roasting pan and carefully pour hot water just half way up the pan. Bake for about 40 minutes. Remove from the water bath and let cool on rack. Slicing the delicate cake can be tricky ,for perfect slices David suggests to cut it with a thin, sharp knife dipped in very hot water and wiped clean before making the next slice. To serve,top with a scoop of vanilla ice-cream(sugar free if you prefer),sprinkle some silvered almonds and instant coffee granules.

I'd love to share a slice of this luscious mousse cake with Meeta ,the host of Monthly Mingle : Coffee and Tea event.

Learn about positive effects of coffee.

Pumpkin Chocolate Biscotti(Conjoined Biscotti)

I loved the idea of adding pumpkin in a biscotti in Prudy's dark chocolate dipped pumpkin biscotti.I was keen about creating a conjoined biscotti ,but was very indecisive about binding a biscotti with 2 different flavors,unsure if the logs would attach without any binder.But to my amazement the two logs with my favorite flavors of chocolate and pumpkin attached firmly. Everyone in my family loved the 2 flavors in one biscotti,as its low in sugar and fat,Nabeel packed a few in his lunch box,my hubby dear enjoyed with his coffee,the littlest member(he is 19 months) of the house was more curious about chocolate and just gobbled the chocolate part and I was snacking on it till their were none.

Here is the recipe
Ingredients
2 1/2 cups of All purpose flour,divided for each log
1/2 cup of pumpkin puree fresh or canned
1/2 cup of Cocoa powder
1/2 cup of brown sugar or sugar substitute like Agave nectar,divided equally for each log
1 1/2 teaspoon of baking powder,divided
1/4 teaspoon of salt,divided equally for each log
2 Organic eggs,1 for each log
4 tablespoon Olive oil, use 2 tablespoon for each log.
1 teaspoon of Pure vanilla extract,divided equally for each log

Method
Preheat oven to 350�F.
Make Pumpkin log
Sift together 1 1/2 cup of flour, salt, 1/4 cup of sugar,3/4 teaspoon of baking powder into a large bowl.
In another bowl, whisk together one egg, pumpkin puree, and vanilla extract. Pour the pumpkin mixture into the flour mixture and using a spatula and stir to make a cohesive mass.Sprinkle generous amount of flour on the work surface, get the dough out of the bowl and shape the dough into a large log.
Make Chocolate log
Similarly sift together 1 cup of flour, Cocoa powder,salt, 1/4 cup of sugar,3/4 teaspoon of baking powder into a large bowl.In another bowl whisk together one egg and vanilla extract. Pour the egg mixture into the flour mixture . Add few drops of milk if the mixture is too dry.Make a log just like the pumpkin log.
Attach the logs and bake
Bring the both the logs together,place them side by side and lightly press to attach.Carefully place on baking sheet lightly grease or lined with parchment paper.Bake for 30 minutes at 350 F until puffed and lightly brown.Let it cool for 30 minutes and then using a serrated knife cut cross wise in to about 15 thick slices.Arrange the biscotti, cut side down, on the baking sheet and bake for an additional 15 minutes until crisp. Transfer to wire racks to cool completely. Stores up to a week in a tightly covered container.

Makes about 15 biscotti.


This is my entry for Lore's Original Recipe Event

Green Mango Dal

In India, expectant moms go ga ga over tangy Green mangoes during the nauseous phase. The sourness in green mangoes balances just right with the cranked up hormones in the body.I remember my strong desire for this sourly goodness during my queasy initial phase of pregnancy,but I could hardly push myself to the kitchen to cook and so my craving for this fruit remained unfulfilled. Making the mango dal brought back those tart memories.
Finding a firm tangy green mango is the key to nice sour dal. Indian Grocery Stores usually have the best kind of green mangoes.Green mangoes are categorized as super fruits for its exceptional nutrient richness and antioxidant quality.




Ingredients
1/2 cup Yellow Split Lentil(Toor Dal)
1/2 green mango,washed,peeled and cubed
1 small Plum Tomato ,chopped
1/2 teaspoon Turmeric
1/2 teaspoon Red chilly powder
2 tablespoon chopped cilantro
1 teaspoon Salt

For Tempering(Tadka)
1 big Clove of Garlic
few Curry leaves
2 Tablespoon of Olive oil
1/2 teaspoon Cumin seeds
1/2 teaspoon mustard seeds
2 dry red chillies
1/8 teaspoon fenugreek seeds(Methi)

Method
Cook the Lentils
Wash and Soak lentil for 10minutes.Ideally a pressure cooker(PC) is quick for cooking the lentils.Drain all the water from soaking lentils.Transfer in a skillet or pressure cooker ,add a cup of water along with cubed green mangoes,salt ,chilly powder ,cilantro,chopped tomatoes and turmeric. Cover and cook on medium flame for about 10minutes in PC and 30 minutes in a skillet. Now mash the cooked lentils ,add a cup of water,put back on heat and simmer another 7-8 minutes.Transfer in a serving bowl and mix with tempering.
Temper the cooked Lentils
To prepare the tempering, heat Olive oil in a smallest pan you have in the kitchen. Add the seeds ,peeled garlic, curry leaves and chillies. When the mustard seeds start to splutter ,the time is right to mix the tempering in to the cooked lentil mixture.Serve with Warm Rice or breads.
Green Mango is my entry for Weekend Herb Blogging,now managed by Haalo of Cooking (Almost) Everything At Least Once and hosted this week by Wiffy of Noob Cook





More Dal Recipes

Sesame Pistachio Cookies(Barazek),my favorite cookie

Declaring that I have one favorite cookie seems like a daring and potentially deceitful assertion; after all, there are so many tempting varieties to devour.Being a chocoholic, I do like the hallmark cookies,chocolate chip and Oreo. But I've to admit Turkish Sesame Cookies with nutty sesame seeds , pistachios and honey are my personal favorite.I make them regularly and end up eating more than my boys(They favor chocolate).Who ever I shared these with always loved it and asked for the recipe.Hence these cookies were apt for Noor's of YaSalaam Cooking , My favorite cookie recipe celebration.

If you love the flavor of honey and nuts ,try these and see if it becomes one of your favorites as well.

Ingredients
3/4 cup All purpose Flour, unbleached
3/4 cup Whole Wheat flour
3 tablespoon Toasted Sesame seeds
3 tablespoon Pistachios ,chopped
2 tablespoon Pure Honey
1 Organic Egg
1/4 cup brown Sugar or natural sweetener Agave nectar
1/4 teaspoon baking soda
1/2 teaspoon Baking Powder
1/4 teaspoon Sea Salt
2 tablespoons Organic milk
2 tablespoon softened Butter or Clarified Butter(ghee)
2 tablespoon Olive oil

Yields: About 12 medium cookies
Method
Preheat oven to 375�F.

In bowl mix toasted sesame seeds with honey.
In another bowl whisk eggs, butter,milk and sugar together, until light and fluffy.

Sift the flours,baking powder ,soda and salt. Stir this in to the egg mixture and mix thoroughly until the dough comes together,add more milk if needed. Knead for a minute and wrap and allow to rest in refrigerator for 30 minutes.
Spread some all-purpose flour on work surface and roll the dough using a rolling pin. Using a round cookie-cutter , cut and lay on a cookie sheet. Now spread honey sesame mixture on top of each of the cookies.Bake for about 15 minutes, or until lightly brown.Cool on rack and store in air tight container.

You may also like from my cookie collection:

Vegetable Crepes with Cabbage and Spring Onions

Crepes ,the thin French pancakes are surprisingly easy to make with simple everyday ingredients milk, eggs and flour. Make it sweet or savory by stuffing with fruit or vegetables, top with cream ,chocolate or hot sauce,anything appealing to your mood.
I made mine with fresh Cabbage and spring onions, a quick fix lunch.

Ingredients
For Stuffing
2 cups Cabbage,shred
4 Spring Onions,chopped
1/2 cup Red peppers,Sliced
3/4 teaspoon salt
1/2 teaspoon black pepper or chilly powder
1/2 ginger and garlic paste ,or freshly grated
1 table spoon Olive oil

For Crepes
3/4 cup Whole Wheat Flour
1/2 cup All purpose flour
1 spring onions,finely chopped
1 Organic Egg(for egg-less crepes,add extra milk)
Salt and white pepper
1/2 cup reduced fat milk
2 table spoon Olive oil
1/4 cup cold water,little more if needed

Method

Cook the Stuffing
Heat a tablespoon of olive oil in a pan,add the chopped green onions,saute for a minute. Add the ginger and garlic,saute another minute. Add the rest of vegetables and spices. Cook on medium high heat until water is all cooked,about 10 minutes,do not cover.
Make Crepes
In a small bowl crack an egg and lightly whisk it . In another bigger bowl sift flour, and salt and 1/4 teaspoon black pepper together and slowly whisk in milk ,chopped spring onions and eggs. If batter is still a little thick, dilute with a bit more milk.
Heat a small saute pan and lightly oil it (or use spray). Place a small amount of batter (about 1/4 cup) and swirl it around in pan to cover bottom. When bottom is cooked, the edges will be a little brown. Remove and flip, then let cool on tray. Make 8 medium crepes.

Assemble and Cook again
Spoon filling mixture into center of each crepe; fold .Add about a table spoon of olive oil in a non stick pan,roast the folded crepes , until lightly crisp on both sides. Serve with a drizzle of hot sauce.

Vegetarian Note
To make eggless crepes add extra quarter cup of milk.

Vegetable crepes is my entry for Lore's Original Recipe Event

Other Crepe Recipes
Savory Crepes with Summer Vegetables



Strawberry Banana Crepes