Makki Mooli Paratha - Authentic Punjabi Recipe

Makki Mooli Paratha recipe / Makki Mooli Paratha step by step images / Makki Mooli Paratha recipe video.

Makki Mooli Paratha - Authentic Punjabi Recipe

We all are aware of makki ki roti and parathas. Today I have bought a new version of makki ke parathe by adding mooli (radish) to it. Its Makki Mooli Paratha. The addition of raddish to the makki ke parathe takes these parathas to a new level.

Makki Mooli Paratha - Authentic Punjabi Recipe

It is a very common winter special recipe for the north Indians.

There is a lot difference in making mooli ka paratha this way and the one I have uploaded earlier that is with the wheat flour. Mooli Paratha you can visit it and see the differences in both. They are poles apart but the taste is equally delicious.

You can also visit the other paratha recipes on my websites  Dal paratha, Mooli paratha, Onion paratha, Aloo paratha, Gobi paratha

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Ingredients:

1 cup Radish (grated)

1 cup Maize flour (makki ka aata)

1 Green chilli (finely chopped)

1 tsp Ginger (grated)

2 tbsp Coriander (chopped)

1 tsp Carom seeds

½ tsp Red chilli powder

1 tsp Garam masala powder

¼ cup Water

Ghee for frying

Method:

Take a mixing bowl.

In a bowl take cup Radish (grated), 1 cup Maize flour (makki ka aata), 1 Green chilli (finely chopped), 1 tsp Ginger (grated),  2 tbsp Coriander (chopped), 1 tsp Carom seeds, ½ tsp Red chilli powder, 1 tsp Garam masala powder and mix well.

take ingredients in a bowl and mix well

Now take ¼ cup hot water and make a dough of it. Do not take boiling water, else you would end up burning your hands. Also add water in parts. Add water as per your requirement.

add water in parts

 

knead a dough

Now keep a tawa to be heated. By the time we will roll out the parathas.

Take a plastic sheet which could be folded like a book or take a zip lock bag, open it from three sides.

Sprinkle some maize flour on it so that the dough would not stick to the plastic sheet.

sprinkle maize flour on plastic sheet

 

Take a small dough ball, keep it on the plastic flatten a bit, again dust some maize flour, cover the plastic sheet and start pressing and spreading the dough with your fingers. You can also use rolling pin to roll it.

place dough ball and flatten

roll a roti

Once the paratha is rolled out remove it from the plastic sheet and place it on the tawa.

remove from plastic sheet

place on tawa

Flip afer a minute and apply ghee.

 

flip and apply ghee

Again flip and apply ghee.

flip and apply ghee

Fry till both the sides are evenly cooked and turn nice light brown.

brwon and crisp

Top it with home made butter and serve hot.

Makki Mooli Paratha - Authentic Punjabi Recipe

Serve it with plain curd. It also goes well with just a cup of tea.

Tips:

Add in some wheat flour to make the binding of dough easier.

Take hot water to make a dough.

It can also be rolled out with a rolling pin

Do try this authentic punjabi recipe of Makki Mooli paratha and write in your experience to us via comments.

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Sarson Ka Saag – The Authentic Recipe From The Kitchen Of Amritsar

Sarson Ka Saag Recipe / How to make authentic sarson ka saag / Sarson ka saag step by step images and recipe video

Sarson Ka Saag

As the winter arrives the very first thing that comes in every North Indian’s mind is the scrumptious Sarson Ka Saag with makki ki roti. Yes, this sarson ka saag is the most loved and the cooked dish for the winter season in the north of India.

Sarson Ka Saag

 

It needs to be cooked with a lot of patience and love, as it is a bit time consuming task. People often make it in large quantity and refrigerate it. The small portion is then tempered as required.

Sarson Ka Saag

There have been many variations made to the recipe of saag. But my today’s recipe is a perfect authentic sarson ka saag recipe straight from the kitchen of Amritsar. It is my mother in law’s recipe and so it is the traditional one going on from ages.

I have explained everything in right from the cleaning to chopping to cooking and then tempering the whole thing is included in my recipe.

For other North Indian recipes do visit Palak Paneer,  Amritsari Khatte Chole (Zero oil),Punjabi Suran , Punjabi Dum Aloo restaurant style , Paneer Makhni restaurant style, Paneer Pudina

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Ingredients:

1 kg Mustard leaves (Sarson)

½ kg Spinach leaves (palak)

¼ kg Bathua (chenopodium)

1 Onion (finely chopped)

2 tbsp Garlic (finely chopped)

1 tbsp Ginger (finely chopped)

2 Green Chillies (chopped)

¼ cup Maize flour

Salt

¼ cup Ghee

Home made butter

Water

Method:

Take mustard leaves, spinach leaves and bathua leaves.

We will begin with sarson. Take the bunch of sarson and then we need to take only the leaves and tender stem of it. If the stem is hard then peel the outer layer and take the inner tender and soft part of the stem.

mustard leaves

take the tender part

 

For both palak and bathua take the leaves and only tender stems.

palak leaves

 

bathua leaves

Now clean these leaves and stems in running water for 3 to 4 times. All the dirt should be removed.

On a chooping board cut all these leaves and stems. Do not cut them big else it would be difficult to mash them later. In Punjab the saag cutting machines are available, as they make saag in large quantities, the machine is more convenient for them.

chop the leaves and stems

After cutting, put all these chopped leaves in the pressure cooker and turn on the heat.

put in pressure cooker

 

Add in 1 glass water, 2 green chillies and salt. Add little salt as the leaves would be reduced on cooking, so the salt could be adjusted later on.

Pressure cook for 30 minutes. For 5 whistles on high and then lower the heat.

pressure cook for 30 min

Open the cooker when it depressurizes. The water should be dried till now. If it is not dried remove the water in a bowl which we would add later on. The water is removed so that when we add the maize flour in the next step, the flour won’t form lumps.

water dries

Now put in  the maize flour. Take a hand blender and mix and mash the maize flour with the saag. It would take around 6 to 8 minutes.

add maize flour

mix and mash

Again cook it for 15 minutes. The raw taste of the maize flour should not be left. After 15 minutes, taste it and if the raw taste still persists cook for some more time. Do not close the cooker just cover it half and cook.

add 1 glass water

cover and cook

cooked

Now in a pan take ¼ cup ghee and add in the onions, garlic and ginger. Saute till golden brown.

ghee, onion, garlic, ginger

saute till golden brown

Then put in a cup of prepared saag and mix well and simmer for a minute.

add saag

mix 

Rest can be tempered as and when to be used. It stays good for a week if refrigerated.

Serve it hot with makke ki roti and raddish.

Sarson Ka Saag

Tips:

Clean all the greens thoroughly.

Chop them small, so that it would be easier to mash.

Cover and cook while cooking the maize flour.

Go food-a-licious with this traditional recipe of Sarson a Saag and share your experience with us via comments

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Aloo Gajar Matar / Punjabi Recipe/ Finger Licking Aloo Gajar Matar

Aloo Gajar Matar / Punjabi Recipe/ Finger Licking Aloo Gajar Matar with step by step images and recipe video.

Aloo Gajar Matar / Punjabi Recipe

 

The winter special veggies carrot and peas are cooked along with potato in sauted onions, tomato spiced up with the traditional Punjabi masalas which make it a perfect dry side dish.

Aloo gajar matar is a very commonly made in almost all Punjabi families during winter. As then we get the fresh tender juicy carrots along with the green peas. It’s a pan recipe, however, it can also be made in cooker with the same steps just then after stir frying the veggies for a minute on high give it 2 whistles on low flame and let it depressurize on its own.

Also visit the other punjabi dry side dish recipes on my website stuffed capsicum, aloo shimla mirch, Pyazwali Bhindi, Bhindi stir fry, soya peas cream, potato peanuts stir fry, stuffed brinjal, Paneer Bhurji

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Ingredients:

2 Potatoes (chopped)

2 Carrots (chopped)

¾ cup Green Peas

1 Onion (finely chopped)

1 tsp Garlic (finely chopped)

1 tsp Ginger (finely chopped)

1 Green Chilli (finely chopped)

1 tsp Cumin seeds

½ tsp Turmeric powder

½ tsp Red chilli powder

1 tsp Garam masala powder

2 tbsp Chopped Coriander leaves

3 tbsp Oil

Method:

In a pan heat 3 tbsp oil. 

Add in 1 tsp Cumin seeds.

heat oil and add cumin

When the cumin seeds starts releasing aroma put in 1 onion finely chopped. Saute till translucent.

add onion

Further include the chopped 1 tsp ginger, 1 tsp garlic, 1 green chilli and continue frying on low to medium heat till it turns brown.

add garlic, ginger, green chillies

Then add turmeric powder and stir fry for a minute on low flame

add turmeric powder

Further add in the 1 tsp Garam masala powder and ½ tsp red chilli powder. Mix well and stir fry for a minute on low heat.

add garam masala and red chilli powder

Now put in 1 tomato finely chopped and cook till it turns soft.

add tomato

cook till soft

Now it’s time to add in the veggies. Put in 2 potatoes chopped, 2 carrots chopped and ¾ cup green peas along with salt

add veggies and salt

Stir fry on high for about 2 minutes. This is done because when we will cook it covered the veggies won’t turn mushy.

stir fry for a minute

Next step is to cover the pan and cook for about 15 minutes or until cooked. Keep on stirring at regular intervals.

cook covered

 

When the veggies are completely cooked garnish it with chopped coriander.

garnish with coriander

Serve hot with any Indian bread of your choice.

Aloo Gajar Matar / Punjabi Recipe

Tips:

It can also be made in cooker. After stir frying the veggies cook till two whistles.

This recipe is medium spicy you can add in more green chillies and red chilli powder to make it Spicer.

Do try this food-a-licious winter special Aloo Gajar Matar Punjabi Style and share your experience with us via comments

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