Friday, January 21, 2011

Paratha and Subzi

I am going out of town today and will not be back for almost a week. I had to use up all the vegetables. The easiest option was to make a curry with all the vegetables in it. But I was really irritated to make the curry-sambhar combo over and over again. I was very tempted to make parathas and a dish to go along. With a baby who hardly sleeps it seemed like a daunting task. All that was needed was prior preparation and that is exactly what I did. I prepared the dough the night before and cut up the vegetables as well.

For the Paratha
Atta - 4 cups [heaped]
Grated Radish and Knol Khol - 2 cups
Cumin seeds - 1 tsp
Turmeric powder - 1/4 tsp
Chillie powder - 1 tsp
Oil - 1 tbsp
Salt - 1/2 tsp
Water - 1/2 cup

1. Mix the grated raddish and knol khol with salt, chillie powder, turmeric powder, cumin seeds. Allow to stand for 10 mins.
2. Add atta and oil and mix well. The water from the radish and knol khol should help with the binding. If the dough seems too dry, add a little water and mix into a smooth and firm dough.
3. Roll out the dough into parathas and fry on a tawa.

For the Subzi
Potatoes, Snake gourd and capsicum - 2 cups, diced
Moong and thoor dal - 1/2 cup
Sambhar powder - 1 1/2 tbsp
Garam masala powder - 1/2 tsp
Salt to taste
Mustard and oil for seasoning

1. Pressure cook the dals with enough water.
2. Steam the diced vegetables along with sambhar powder, garam masala powder and salt.
3. In a kadai, add the steamed vegetables and cooked dal. Add a little water and allow it to boil.
4. Pop mustard seeds in hot oil and pour over the subzi. Squeeze few drops of lemon. Mix well and serve hot with parathas.