Saturday, June 15, 2013

Mooli Paratha / Radish Flatbread

Today my daughter taught me something...she said that the recipe that has the least number of ingredients is the healthiest.  I pondered about it for a few minutes...then, realized that it is true.  They are the simplest to make and the tastiest also.  One can taste the star ingredient instead of a whole lot of them.  This is one such recipe.

  • Whole wheat flour - 3 cups
  • Radish grated  - 1 cup (I used the white Radish.  You can use any kind)
  • Cumin seeds - 1 tea spoon
  • Cilantro - 2 table spoons finely chopped
  • Green chilies - 2 finely chopped (add per taste)
  • Salt - 1 tea spoon (add per taste)
  • Olive oil - 2 table spoons

Keep aside about a cup of whole wheat flour.  Mix all the above ingredients except Olive oil in a bowl and knead it to form a soft dough.  Usually, we do not need extra water as the Radish sweats its own once it mixes with salt.  Leave it for a few minutes covered.  When you are ready to roll this dough, add more whole wheat flour if you want the consistency a little harder.

Make small balls about a big lemon size and then roll them in the whole wheat flour you had kept aside.  then roll them flat and round (it takes a little bit of practice to get it totally round.  It tastes the same even if it not round :) ). 

To a flat pan or a griddle on medium heat, add a little olive oil and then place the flat bread you just rolled out.  Roast it on each side for about 3-5 minutes till it gets cooked and the edges crisp up.  Serve it hot with some chili pickle and yogurt.  Melt a little butter as shown in the picture for extra flavor.

This can be an excellent breakfast, brunch, lunch or dinner.  Wholesome and tasty...enjoy!!

Monday, June 3, 2013

Savory Beloungi / Smelt / Nethili fish shallow fry

Now that the summer is here, one of my favorite finger foods with Beer or chilled Wine is spiced, shallow fried Smelt fish.  It compliments perfectly with that fizzy coolness of beer or wine.  Give it a try and I promise this finger lickingly amazing fish will be your favorite too :)

  • Smelt (or any other small fish) - 1 pound
  • Chili powder - 1 tea spoon (add more if you like it spicy)
  • Turmeric powder - 1 tea spoon (optional)
  • Ginger paste- 1/2 tea spoon
  • Garlic paste - 1/2 tea spoon
  • Lemon juice - 1 table spoon
  • Salt - 1 tea spoon (add more if needed)
  • Olive oil - 8-10 table spoons

To Marinate:

Mix all the above ingredients except fish and Olive oil into a fine paste.  Then apply it gently to cleaned fish.  Keep it aside for about an hour in the fridge.


To a non-stick pan on medium heat, add Olive oil.  Add the marinated fish gently and individually.  Fry it on each side for about 5-7 minutes or more if you like your fish more crispy.  Remove it off the pan and drain the extra oil using a paper towel.  Crispy, savory fish is ready to be served.  This can be served with a few wedges of raw onions and lemon.  Best eaten hot with a mug of cold beer/chilled wine or you can eat it by itself.