You watch with wonder as you pass the lush green fields, the beautiful surrounding, farmers engrossed in their work and bullock carts going at an unhurried speed on the roads. We were chatting with our cab driver for whom this was an everyday route, we wanted to eat something or at least drink a glass of Lassi for which Punjab is very famous. The cab driver was good enough to take us to a tiny but clean place for having our glass of lassi (I was not into blogging and photography, so missed out on the great lassi shop photo and off course the lassi would have been photographed too.).
I knew that a typical Punjabi had a huge glass of lassi or buttermilk in the morning, but I was not prepared for the enormous glass that was put in front of me which was light and frothy on top with a dollop of cream waiting to be licked up. Luckily for us we had ordered only 2 glasses for 4 people, as it would have been impossible for us finish one per person and had to share it between us.
STUFFING READY ....
MOOLI KE PARATHE.
2 medium radishes finely grated
1 cup besan flour
Red chili powder
Garam masala powder
Lots of finely chopped coriander
Salt and sugar to taste
1 tsp whole jeera
1 tsp amchur powder.
FOR THE COVER
Sieve the wheat flour and add salt.
Add water and knead to firm dough.
Cover and keep aside
Peel and grate the radish
Squeeze and drain out all the water from the grated radish
Take a pan, add a little oil
When it is hot add whole jeera let it splutter
Add besan and fry for sometime till the besan becomes a little brown.
Then add all the masalas according to requirement.
Then add the grated radish and the chopped coriander.
Add salt, sugar and 1 tsp of amchur powder
This mix will form a thick mass as shown in the picture.
I have given a little twist to the original parathas, normally a radish parathas would have
The filling done in this way. You have to heat a pan and fry radish till brown add salt, chill powder, greenchillies,corianderleaves and mix , leave it to cool. And then use this mix as the stuffing.
Take some dough and roll into a small puri
Put about 2 tbsp of stuffing and cover all the sides.
Roll again into a think and round parantha.
Heat a tava and fry the mooli ka parathas on both sides to crispy and brown.
Smear some oil along the sides. You can serve this parathas with a dollop of home made butter or a spoon of homemade ghee.
I love to have it with curds and pickle.
1 cup Moong dal
2 small red chilies, 6 garlic flakes
1 medium sized onion finely chopped
1 tsp cumin seeds, a pinch of asafetida, 1 inch ginger
1 tsp turmeric powder, 1 tsp lemon juice
One bunch spinach leaves.
Wash and pressure cook Moong dal with salt and turmeric powder.
Wash spinach leaves and chop them fine.
Heat oil in a kadai add the cumin seeds and asafetida
When cumin seeds splutter add onions, and red chilies.
Fry onions till they become translucent add ginger garlic and fry for some more time.
Mix in the boiled dal and bring the whole thing to a boil
Mix in the chopped spinach and lemon juice
Let it boil for about 10 mins till everything gets evenly incorporated.
You can add coriander leaves too.
Hot dal is ready.