Recipe: Mooli Ka Paratha (Radish Stuffed Indian Flatbread)

I detest mooli ki kanji.  I don't know what others call it as, but mooli ki kanji is radish chunks in some pickle-sorta liquid and super stinky.  Once the lid of the bottle of kanji opens at home, the stench is inevitable.  No offense to those who like it, but it is because of that kanji I started hating radish since childhood.

But this muli ka paratha (radish stuffed paratha) changed my view and I accepted that radish in itself is not stinky and does not taste as bad as I had imagined. 

This is a pretty simple & straightforward stuffed paratha recipe from Shobha Indani's cookbook for Stuffed Mooli Paratha & trust me, tastes good too.

Mooli ka Paratha - Radish Stuffed Paratha

Paneer Potato Rösti (Indian Touch to Swiss Dish)

One evening I did not have much time to cook and wanted to make something simple yet filling for dinner, so I found this Indian version recipe for Paneer Potato Rösti.

Rösti is a famous Swiss dish made primarily with potatoes, is a common breakfast item, and goes along best with sour cream (just like mashed potatoes do).

Gobi Gulistan / Tandoori Gobhi Recipe

This recipe for Vegetarian Gobi Gulistan or Tandoori Gobhi (the vegetarian version) is adapted from Shobha Indani's 'Swad Sugandh' & serves 4-6 people.  This makes a very impressive dish to serve at a party.

Gobi Gulistan: cauliflower marinated and baked in the oven

Baingan Bharta Recipe (Mashed Eggplant)

Eggplants are not a favorite of manyyyyy people, I know.  But when eggplant is grilled, mashed, mixed and cooked well with other veggies, herbs and spices, it is easier to accept and adapt this dark shade vegetable.

This recipe for Mashed Eggplant Curry or Baingan ka Bharta [Baingan aka eggplant/brinjal] serves 4-6 people.

Mashed Brinjal | Baingan ka Bhurta

Dal Kali Mirch (Black Pepper) Recipe

Dal Kali Mirch is a variation to the usual plain toor dal and the tempering with black peppercorns gives a nice aroma + flavor.  Adapted from here; serves 4.

Dal Kali Mirch

Stuffed Capsicums (Bell Pepper) / Bharwan Shimla Mirch

This Bharvan Shimla Mirch ki Sabji (Stuffed Capsicums/Bell Pepper) is a great dish to cook during parties, considering that once all the preparations are done, the capsicums are stuffed and placed on baking tray in oven, all you have to do is bake them for 10 minutes while you are entertaining guests, and voila – the bharwan shimla mirch is served.  Because this dish tends to be on the dry side, I would prefer to serve it as an appetizer, or with another gravy/curry on the side.