"White Vatana (Peas) Curry with Radish (Mooli) Paratha" ... Mooli parathas is a famous dish from northern parts of India often served for breakfast with fresh homemade curds ... here I have paired it with equally delicious simple white peas curry and it tastes wonderful paired together ... Yummilicious ......
** My growing up years were never much about parathas as Amma almost never prepared them. Amma being an expert when it comes to food and trying out new dishes would have surely done so had there been awareness we have in the last few decades. Those days ladies learnt cooking handed down generations and it was much later that she followed recipes from weekly kannada magazines that Aanu made a point to purchase for her. Cutting short while plain chapathi was prepared once in a way, parathas were something I ate only in my teens that too in some restaurants.
** When I worked for Aanu (my Dad) in his office for 4 years I always enjoyed Veggie stuffed triangular shaped parathas from nearby restaurant and it was truly fantastic, somehow I have never been able to prepare it in similar manner to date. Those days we just enjoyed eating and never much bothered about the recipe which now to my regret I wish I had. Maybe sometime I will crack it, after all never say never. Radish and methi parathas are the most sought after in Mumbai and is a favourite in my home though I need to learn the art of perfect rolling the way my neighbor does.
** Vatana curry too is a dish I learnt from some magazine and it tastes best served with any type of roti/ chapathi/ parathas. I am a newbie when it comes to postings, so do excuse any shortcoming like that of clicks and presentations. However, I vouch for the taste of the recipes which I am sure will be loved by all in your home. Though I am not an expert I will be sharing whatever little I know about cooking, so please subscribe to my Blog or follow me on my Page for all updates. Thanking all for your encouragement and requesting you to please try out my recipes and enjoy with family.
** Here is my recipe for both "White Vatana (Pea) Curry" and "Radish (Mooli) Parathas" ... my style; tastes wonderful in combo ...
** Recipe for White Vatana (Peas) Curry ....
** Ingredients :
White Vatana/ Peas : 1 cup
Coriander Leaves/ Kothambari Pallo/ Dhania : 2 handful finely chopped leaves only.
Homemade Butter/ Loni/ Benne : small lemon sized ball.
Salt/ Namak/ Meeta : to taste
** For Masala to be be Ground :
Onions/ Piyavu/ Kanda : 2 medium sized
Coconut/ Soyi/ Nariyal : 1 cup
Garlic/ Losun/ Lehsun : 5-6
Ginger/ Alle'/ Adrak : 1 inch piece
Tomato : 1 large sized.
** To prepare the Curry :
Oil/ Tel/ Tela : 2-3 tblsp
Mustard Seeds/ Rai/ Sasam : 1 tsp
Cumin Seeds/ Jeera : 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh leaves
Haldi/ Turmeric Powder : 1/2 tsp
Kashmiri Red Chilly Powder/ Mirsange Pitti/ Mirchi Tikkat : 2 tsp
Dhania/ Coriander Powder/ Kothambari Pitti : 1 tsp
Cumin Seeds Powder/ Jeera Powder : 1/2 tsp
Goda Masala Powder or Garam Masala Powder : 1-2 tsp
** Wash and soak white vatana for 6-8 hrs or overnight. Drain, rinse well and add into a pressure cooker pan with water say about 2 inches above the level of vatana and cook to one whistle only. Let rest aside and when pressure falls, open and check if the vatana has been cooked, if not further cook for another whistle only.
** Note : Vatana does not taken much time in being cooked in pressure cooker, so be careful and avoid overcooking them.
** For Masala to be be Ground :
** Peel off the outer skin of garlic, onions and roughly chop them to pieces and keep it aside ready. Similarly scrape off the outer skin of ginger and cut it also into small pieces and keep it aside ready. Wash, wipe dry and cut the tomato into small pieces and keep it ready. All ingredients should be kept ready separately.
** Heat oil in a thick bottomed pan, when hot add garlic pieces and fry for a minute. Now add onion and ginger pieces and continue to fry until they turn light brown in color. Now the coconut grating and fry all together until they are evenly fried to a light brown color. Do not let the ingredients burn or over fry.
** Lastly add tomato pieces, mix well, cover and let cook for a few minutes. Stir a few times in between, to avoid it being burnt. Remove and let cool to room temperature, the add into a mixer grinder and grind to a fine paste adding water only if necessary. The ground masala should be thick and fine in texture.
** Note : You can add a few a handful of cooked white vatana while grinding for a good gravy texture. You can also use the cooked water while grinding the masala without letting it go waste, a pattern which I always follow.
** To prepare the Curry :
** Heat oil in a thick bottomed pan/ wok/ kadi, when hot add mustard seeds and when they begin to splutter, then add jeera, curry leaves and fry for a few seconds only. Immediately add haldi powder, chilly powder, coriander powder, jeera powder and goda masala powder and fry all together for a 1-2 minutes only. Do not let it burnt and if you find it being so sprinkle some water and continue to fry.
** Note : Goda Masala is tasty- aromatic Maharashtrian masala powder easily available all round the country. In case it is not available or you do not want to use it you can replace it with normal garam masala powder too.
** Add the ground masala paste to the above, mix well and further fry all together for another few minutes, say about 3-4 minutes, you will get a good aroma when done so. Now add the pressure cooked and kept white vatana and mix well. You can add the vatana cooked water to the curry, however be careful and do not add in excess.
** Note : If desired you can add some boiled potato pieces too.
** Bring all to a rolling boil, stirring well in between. Add salt to taste, mix well and let simmer for 5-10 minutes on low heat. When thoroughly cooked, remove from heat add the ball of homemade butter/ loni and garnish with finely chopped coriander leaves. Cover and let rest aside for 20 minutes for the flavors to be infused well into the curry. If too thick while serving you can add some hot water and mix well.
** Recipe for Radish (Mooli) Parathas :
** Ingredients :
Wheat Flour/ Atta/ Govan Peeta : 1 cup
Multi Gran Atta/ Flour : 1 cup
Radish/ Mooli/ Mullangi : 1 large sized
Salt/ Namak/ Meeta : to taste
Oil/ Tel/ Tela : 1 tblsp
** To be Coarsely Ground :
Green Chilly/ Tarni Mirsanga/ Hari Mirchi : 5-6
Curry Leaves/ Kadipatta/ Karbevu : 5-6
Cumin Seeds/ Jeera : 1/2 tsp
Black Pepper Corns/ Mire : 1/2 tsp
Haldi/ Turmeric Powder : 1/2 tsp
Ajwain/ Vonvo/ Carom Seeds : a large pinch
** Wash, wipe dry and peel off the outer skin of the mooli/ radish cutting off both the side edges. Grate and keep it ready aside.
** Add all the ingredients to be ground coarsely into a mixer grinder jar and using pulse mode crush them all together until it is evenly crushed/ powdered coarsely. DO NOT ADD WATER. Remove and add it into a wide mouthed atta kneading bowl. Add wheat flour, multi grain atta flour, oil, grated radish to the above ground masala and mix well to make a tight dough adding more water only if required.
** Cover and keep the dough aside for 10 minutes. Then add in 1-2 tblsp of any edible oil you prefer and further knead for 4-6 minutes until the dough turns soft- elastic in texture. Once again, keep it aside covered for about 20 minutes, as this helps the gluten in the wheat flour to be released and make the roti that much more softer and tastier. Now prepare large lemon sized balls out of the dough for rolling.
** Roll prepared balls in wheat flour, seeing to it that it is fully dusted with flour before rolling it out into a round shaped paratha with the help of a rolling pin. Do not roll out the parathas too thin or too thick in texture. For mooli parathas to remain soft and delicious you should keep it slightly thicker than the texture of plain roti/ chapati.
** Note : You can dust in more flour as your roll the ball if you find it difficult to roll the roti. You will get a round roti/ paratha of about 8 -10 inches in diameter. Again if you find difficulty in rolling directly with rolling pin you can place the dough ball in between two plastic sheets and then roll with rolling pin. Just spread a film of oil to the sheet before doing so and then roll it out. Rolling of roti to perfection is always by practice.
** Heat a Iron/ Non-stick tava, when smoking hot lower the heat to medium, wait for a few minutes and then gently place in the prepared paratha on tawa. When bubbles appear on top, flip over and cook on other side too. Brush a little bit of ghee/ toop on paratha and cook on both sides for 1-2 minutes each and when you see nicely browned specks remove and keep them aside. Repeat the procedure with remaining prepared dough balls by rolling into paratha and frying them on tava in similar manner.
** "White Vatana (Peas) Curry and Radish (Mooli) Paratha" are done and ready to be served. This is a famous combo from Maharashtra and other parts of North India and you must try it if you love parathas, it tastes awesome and favourite at home. Remember to serve parathas always hot from tava for best of taste. For any reason if you are unable to prepare this curry then you can always serve these parathas with any type of raita/ bhaji/ curds or side dish of your choice. Same goes for curry too, you can serve it with any parathas or plain roti/ chapathi and it tastes equally too. However, I suggest you do try this combo once and I am sure you will repeat it often, it tastes great.
** These parathas can be served as it is too for dinner time or meals with a little bit of pickle/ curds or chutney of your choice for a light and simple meal. I sometimes relish it with just homemade butter and it tastes simply awesome. Do try out this delicious-healthy paratha and enjoy immense health benefits for your family. See to it that your children/ family always eat something healthy as many a times today’s generation are reluctant to eat freshly prepared homemade dishes. So in order to avoid future health issues you should see to it that they are habituated to eating good food from childhood. This way the traditional healthy food will always be continued for generations to come.
** Check out the common link shared below for more “Roti/ Paratha” recipes which also includes step by step procedures for parathas if need be ...
** I will be sharing plenty of recipes as and when I prepare them in my Blog space here. You can access them using search option or the label section on the left side of the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and enjoy them with your family and friends and give me a feedback if possible. I am sure your family will love them, they are all tried and tested in my kitchen … Thank You …...
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