Very Very Veggy

all the above mentioned veggies can be made into fritters/ bhajiyas by subtituting the chana dal with besan flour, keeping all the other ingredients the same

greens , cabbage etc can also be used

iam sure u people know all these already :)

Thanks for the Korma recipe, Ayesha- will let u know after trying.

DOSA VARIETIES

1. plain dosa
2. masala dosa
3. sweet dosa
4. maida/atta dosa
5. adai (with one dal alone) / mixed dal adai
6. uthappam
7. mixed dal dosa
8. rava dosa
9. dosa with different mixes/stuffings
spinach, methi
veggies - carrots, beets, bottle gourd, beans, cabbage, etc etc
coconut shavings/milk
capsicum, mushrooms(my kids call it
pizza dosa)
onion, tomato
potato
10. ragi dosa
11. poha dosa
12. bread dosa
13. cheese/paneer
etc etc

MOOLI PARATHA

atta - 2 cups
grated radish/mooli - 1 no
red chilli powder - 1/4 tsp
green chilli - 2 (optional)
onion - 1, chopped finely
coriander leaves - chopped
ajwain - 1/4 tsp
garam masala - 1/4 tsp
salt

In the actual recipe, mooli is stuffed in the dough after finely squeezing out the water and adding other spices to it. (this water can be used to knead the dough)

what i do:
1. mix all the items together to form a dough; rest for 20 minutes.
2. roll out into parathas, sprinkling wheat flour to avoid sticking.
3. griddle on hot tava, till golden on both sides drizzling little ghee/ mustard oil.
4. serve with yogurt.


other recipes using mooli

sambar
chutney
pickle
salad
mooli dal
mooli curry
mooli leaves are also used in cooking

Thot to contribute my bit to this thread!!


Hariyali Aloo/paneer

Ingrdiants : Mint leaves- 3 medium sized bunches, onion – 2 medium sized, tomato – 2, Green chillies- 3-4 small ones, Ginger – small piece, Garlic – 4-5 pearls, Clove – 1-2 pieces, Paneer – cut into 2 inch pieces or baby potatoes –1/2 kg, Garam Masala- 1 teaspoon.



Method: Remove the mint leaves from stalk and clean them. Cut onions and Tomato in large pieces. In a mixie/blender puree the cut tomato, oinion, green chilllies, ginger, garlic and clove. Take a Kadhai and sauté the puree until the raw smell is removed.
Meanwhile, puree the mint leaves and keep ready. If you are making the dish with Baby potatoes, ensure that you have pressure cooked them (2-3 whistles) and de-skinned them.

In case of using paneer, cut it into 2 inch long pieces and keep separate.

When the onion-tomato paste is cooked, add the pureed mint. Add salt, Garam masala according to taste and mix it well. Saute on a low flame. Add the boiled potatoes/ paneer and mix well…until there is a coating of the mint gravy on all pieces of paneer/boiled potatoes. Switch off the flame and serve after 2 hours for the gravy to soak in.

Note: Do not add water while using blender/mixie; as it might make the gravy watery. Ensure that you have more mint puree than the onion-tomato puree…..since only this will ensure a green colour..and hence the name “Hariyali”


I had a similar dish in Hotel Savera…..long long ago. I like tht dish a lot…and hence started experimenting on the recipe. Voila….this is how I make it. Consider this as a disclaimer that….this might not be a original recipe..but definitely this is how I make it…and my family loves it!!!

thanks smile- i'll be checking that out soon

thnx smile
i have tried a hariyali chicken...now definitely wud try this out

nice going,ayesha!

ur recipes are like a speeding train :) . well, i have just stopped at one station.....tried ur brinjal dish and bell pepper fry.it was very yummy. thanks for posting and keep it up!

regards
rain

thnx rain...
i do hope u find other recipes worthy too :)