Sunday, February 25, 2018


Last week while I was going to office, I happened to cross a school bus where the children were all in smiles, singing in chorus, making fun of each other, and bringing out smile in others.  How nice the World would be had we all bring the child in us.  In today's world, people forget to be kind, expressive, forget to give a lending hand when required.  It's very rare to see people being kind to others without any benefits.  So when life throws you bad breaks and curves and takes out motivation factor from you, you have to help yourself.  No one in the current world can give you a heal other than yourself. 

The world is surrounded by  people who creates problems and later acts as a rescuer who solves the problems.  A strong woman understands about these people, acts mature and handles all these silently. 

Without putting my diversifying thoughts flooding my cerebrum into words, I move on to the recipe now.  This is a recipe made with radish.  The rotis are stuffed with cooked grated radish mixed with masala powders.  I was bit hesitant to stuff the roti with radish because of the pungent smell of radish.  The addition of ajwain gave aromatic flavor and defeated the pungent smell of radish.  Everyone at home loved parathas.  I am not an expert in making evenly shaped round parathas and in the learning mode.

Radish (grated) - 2 cups
Green chilly (sliced round thin) - 1
Ajwain - 1/4 tsp
Chilly powder - 1/2 tsp
Cumin powder - 1/4 tsp
Cumin seeds - 1/2 tsp
Salt - to taste
Whole wheat flour - 2 cups
Ghee/oil for cooking

1. Grate radish and sprinkle some salt and keep aside.  After 15 minutes, squeeze out the water oozed out from the grated radish.  Use this water to prepare the dough.  Dough should be prepared with whole wheat flour, salt, oozed water from radish, and 2 tsp of oil.
2. In a pan, add oil, add cumin seeds and when it sizzles, add the chopped green chilly, later grated radish.  Sprinkle some salt on it and keep in high flame.  When the water in radish evaporates, add red chilly powder, cumin powder, and sprinkle ajwain seeds at the last.   Switch off the flame and let this mixture cool. 
 3. After the dough had rest for 20 minutes, divide the mixture in equal portions, make smooth balls, flatten them in your palms, dust it in dry flour, make a small roll.  Place a small portion of stuffing in the center, gather the edges, seal it tightly and flatten it by pressing gently.  Dust it in the dry flour as needed to roll easily.  
4. Heat tawa, place the rolled paratha, apply ghee/oil.  After few seconds, there would be few brown spots that starts to appear, by that time flip, apply some oil on the sides, and cook on the other side.  Once cooked on both sides, remove it to a serving plate.
Repeat the same rolling and cooking process for the rest of the dough.  The parathas can be served with plain curd to make it light.  I served with cauliflower subzi, tomato thokku, plain yogurd.   

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