Mooli Paratha Recipe

Mooli Paratha|Radish Paratha || How to make mooli paratha with step-by-step photos...

Mooli Paratha is a traditional recipe that basically comes from the Punjab side of Pakistan. It's a very tasty and healthy recipe: a whole wheat flatbread stuffed with grated mooli white radish. It's lightly seasoned with spices and makes a wholesome breakfast or lunch.

Today’s paratha is made with mooli or white radish. Mooli paratha isn't everyone’s favorite, and that’s because radish has a strong smell/taste. I have noticed that not everyone enjoys it, but personally I love it.

Mooli paratha has always been one of my favorite parathas, so I now make it often. If you get into the technicalities of making parathas, they are all made similarly, but the mooli paratha is one of the most challenging ones to make!

Why!

Because radish has a high water content,t when you try to roll it inside a dough, it just releases moisture, re making it very difficult to roll. This is the reason it is always squeezed as well as possible before stuffing it inside the dough. Mainly, it is served with raita and garlic chutney.

                                 

Prepare this recipe first: peel and grate the mooli, then put grated mooli in the bowl, sprinkle some salt, and keep aside.

                                                                                                     

Meanwhile, in a bowl, mix both wheat flour and maida, then add salt and 1 tsp oil. Start kneading the dough by adding some water.

Knead to a smooth dough, cover it with plastic cling wrap, and set aside for resting for around 15 minutes.

After 15 minutes, squeeze out all the excess water from the grated mooli, transfer to another bowl, and add all spices; mix them together very well.  

Divide the dough into equal portions, make smooth balls, and flatten them between your palms
Before you start rolling, heat the Tawa on medium flame

Take one flattened ball at a time, dust it with dry flour, start rolling, roll into 4 diameters, and keep the edges thinner than the center; you can even spread with the help of your fingers.

Place 1 portion of Mooli stuffing in the center, gather the edges, and pinch it into the center

Seal it tightly and flatten by pressing very gently; again, dust with dry flour rolls very carefully about a 6-inch diameter circle. Keep in mind that rolling stuffed paratha to perfection is a matter of practice.

Now Place it onto hot Tawa and Cook_After a few seconds you may notice a few bubbles come on top, now time to flip it should have a few brown spots on it cook on another side as wel.l

Apply some butter, or flip it, and on the other side, the same way by pressing the spatula.

Once cooked from both sides,s transfer to the serving plate, and serve hot with green chutney and raita.  

If you have tried this Mooli Paratha Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Culiflower Vada Recipe ( Gobi Fritters )

 

                                

Cauliflower Vada | Gobi Vada | How to Make Cauliflower Vada Recipe with step-by-step photos and Video

Gobi Vada or vadai is an Indian crispy, crunchy, spicy, and delicious deep-fried snack, made from coarsely ground Lentils or Dal and other basic ingredients; the most common one is made with split white gram (mash)

Cabbage vada is a kind of vadai that is again made with either mixed dals or only with mashed dal or chana dal, and cabbage is the main ingredient used. The cabbage vada recipe can be made in 2 ways, 

The first one is just adding cabbage to make vada batter; the other method is shared in this post using chana dal. The taste doesn’t come anywhere close to the chana pakora (kachri). But it is almost made the same way with slight changes in the ingredients.

                                     

My Latest Video: Gobi Vada

Honestly speaking, as much as I tried Indian recipes, they all looked delicious and mouthwatering.g, As I said before, I will soon share Indian recipes as I become successful in getting authentic Indian recipes. So, today that day has come when I brought an authentically Indian, crunchy, and tasty snack:k cabbage vada recipe for you.

                           

                                       

Trust me, this is quite an amazing snack that goes well with masala chai or Doodhpatti. Here, I used dry red chili to make it spicy; if you don’t like it too spicy can be skipped from the recipe. So let’s begin. 

If you have tried this Gobi Vada, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To prepare this recipe,e first wash the chana dal and soak it in enough water for about 2 hours.

                      

Grate the cauliflower and set aside.

                      

                                                   

Take the rest of the ingredients and also prepare them all.

                                   

                      

In the food processor,sor put spices;ces, just run the chopper for a few seconds. Now put soaked chana dal into the chopper machine and just grind it without adding water; no grinding. Blend it for only a few minutes to keep the mixture coarse.e

                                     

Add the ground mixture to the grated cabbage along with the remaining spic.s. Now start to keep mixing by adding hot oil until everything is incorporated; hot oil will keep it juicy. Set this aside for a while. Begin to heat oil for frying on a medium heat.

                     

Divide the dough into 10-12 balls, press and flatten them with a greased hand.

                                              

Repeat the same process and prepare all patties.

                           

When the oil is hot enough, drop the vada and check the oil temperature;e if it quickly comes to the top,p this means the oil is too hot. We don’t require much hot oil because the patty outer crust will quickly get golden brown and remain uncooked inside

                        

                                                      

Reduce the heat to low and slide the patties carefully into medium-hot oil one after the other. For each batch, I fried about 4 patties.

Turn up the flame to medium and let them fry undisturbed for 3-4 minutes. Before flipping, check the patties with the help of any metal tool; once they become firm, turn their sides.

                      

                                                                   

Constantly keep stirring around so that the color comes evenly on the vada.

                    

                                                  

Drain them on kitchen tissue.

                      

                 

This is good for the evening snack. 

                              

                                               

Serve hot with sauce and tea.

                                        

Beef Yakhni Pulao Recipe ( Yakhni Pulao )

Beef  Yakhni Pulao | Yakhni Pulao | How to Make Yakhni Pulao with step-by-step photos 

Yakhni Pulao is a flavourful, aromatic, and relish recipe; it is a popular variation of Pulao recipes. It is made with beef Yakhni prepared separately using salt, ginger, garlic, onions, and whole garam masala. 

Beef Pulao is a renowned dish that can be prepared and served on special occasions like Eid ul Adha or family dinners. Yakhni Pulao is a meat-based, rich dish that has its origin in Punjab. It is cooked with mutton, beef, or chicken and served with rice.

Whole spices (garam masala) and beef stock give your dish a perfect taste. These ingredients enhance the taste and aroma of Yakhni Pulao. You need to follow the method listed on the page properly to prepare the recipe accurately. This recipe is loved by Pakistani families. You can prepare it at home for dinner functions or even just to please your family.

I was making a plan to make this aromatic and flavored beef yakhni pulao on Eid ul Adha. Finally, the day came when I could fulfill my desire. This was really very good in taste, and I couldn’t stop myself from overeating this recipe; actually, I learned from my mom, 

She used to cook at special events, but she was not a super chef; even then, most of the time her cooking used to be so aromatic and flavorful. Till now,w I couldn’t bring that aroma and flavor into my cooking even though I level try my best

Anyhow, some memories never fade with time. Those periods when I spent with her are unforgettable till the last breath of my life; Allah Rub ul izzat granted her the highest rank of Jannah Ameen.

                          

Perfect Pulao tips:

1. If you are using a pressure cooker, then you add 200 ml of water and cook it for 15 to 20 minutes. will be the same method
2. 3 cups of soaked rice will be used for 3 cups of stock. 
3. If stock is less than required, you can pour boiled water to accomplish the water requirement  
4. Or if you have beef stock that is more than needed
5. You can reserve it in the refrigerator for use later 
6. Using soaked and long-grain rice gives a superb taste to the pulao
7. Pure ghee is a taste agent for the enhanced taste of your pulao 
8. Cook the rice always in a broad-capacity pot to prevent broken rice grains 
9. At the time of adding the stock, you can adjust the salt
10. When the rice starts boiling, you can add vinegar; your rice won't stick to each other.

If you have tried this Beef Yakhni Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To prepare this recipe, first we soak the rice for 2 hours. 

Take all the ingredients and then prepare all the veggies.

Collect all whole spices in the muslin cloth and give it a pot(bag) shape and tie it firmly.

                     

The spice muslin bag is ready to use in stock.k 

                    

Take a large pot/cook, er add 300ml water and salt along with beef meat, then put a muslin bag into the pot, push the muslin bag down, bring it to a boil, cover the lid, and let it cook for hours on medium flame or until meat is tender...

                   

Once the stock is cooked, remove the muslin bag from the stock. 

Take a large capacity pot to add ghee/oi,l heait. Then add onion slices and fry on medium flame till it turns to light golden color, then put whole spices. 

                              

Fry whole spices with onion,n then put ginger-garlic paste and further fry the paste with onion and spices for 2-3 minutes on medium flame, then put boiled meat and fry it for 2-3 minutes on medium flame, right after adding yogurt.
                         

Stir to mix well on medium flame; now add green chilies. 

                 

Stir to mix well on low-medium flame. Now add soaked rice and stir to mix well until the aroma arises. Then pour the stock into the roasted rice, and stir to combine slightly; at this stage, adjust the salt in the rice.

                               

Bring it to a boil, then cover the lid. Allow to cook on high flame for approx 5 minutes until the water dries out.
               

You can see the small holes/pits appearing on top of the rice. Reduce the heat to low, then at this stage sprinkle fried brown onion, food color, and biryani essence over the rice, cover it again, and simmer it for 10 minutes on low flame.   
                           

After 10 minutes, remove from the flame,e and now pulao is done
                                  

Transfer to the serving plate/tray...
                      

Serve with raita, salad, Shami ka bob veggies, and raita.