Tuesday, February 16, 2010
Red Chillies - 3 long
Tamarind - pebble sized.
Brown Sugar - to taste
Salt to taste
Oil - 1 tsp
Urad Dal - 1 tbsp
Mustard seeds + Urad dal - 3/4 tsp
Curry leaves few
Method to prepare:
Heat a pan with little oil and fry the urad dal, chopped onion, red chillies. Once its nicely browned, remove and let it cool.
Grind to a smooth paste along with salt, tamarind and sugar. Temper it with mustard seeds, urad dal and curry leaves with the remaining oil.
White Radish Big Sized - 1/2, grated
Whole Wheat Flour - 2 cups
Green Chilies - 2, finely chopped
Cilantro - a handful, chopped
Ajwain - 1/4 tsp
Red chili powder - 1/4 tsp
Aamchur Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Grated Ginger - 1/2 tsp
Boiled Potato - 1 small, peeled and grated (optional)
Plain Yogurt - as required to make the dough
ghee - 1 tsp
Olive Oil / Ghee to cook the parathas
Mix a little salt with the grated radish and keep aside for atleast half an hour. Then squeeze and remove the liquid from the radish.
Mix all the above together with the squeezed radish without adding extra water. Knead and make a soft dough using a little yogurt if required instead of water.
Divide into 7 portions and roll out and cook on a hot griddle with a little ghee/olive oil on each side. Serve hot with chili pickle/ raita / onion chutney.