I always feel a bit embarrassed referring to a meal as “Indian Night” because I know I am unqualified to cook it. I brought over a few of my parathas to my neighbors to try and felt like I needed to put air quotes around “Indian” when I told them that’s what we were having. Anyhow… I really love Indian food and do my best to make it at home with limited knowledge. Luckily the meal turned out quite delicious, although there was too much brown/tan on the plate. Another side of something dark green could have helped the overall appearance of the meal. Alas, cooking seasonally means there’s limited supply of the colors I need at this point in the year. None of these recipes were my own although I made a few modifications to the parathas, adding a ¼ cup chunk of sourdough starter and allowing the dough to sit from 10am until 5pm. There was minimal rise but just enough to make them slightly puffy, a bit more like a naan than what I assume a paratha should be. I also did not have green chilies but instead used canned hot peppers for the chili paste. I hope you try this meal or use parts of it to create a better version!
Easy Daal – Recipe
Cabbage Paneer – Recipe
Radish Flat Bread – Mooli Parathas
(Adapted and naan-ified from ViniCooksVeg – thanks for a great recipe!)
- 1 c. radish (grated) (I had one really big radish)
- 1 tsp. dried mint
- 2 cloves garlic
- 3-4 spoons pickled hot peppers
- 1 Tb. coriander powder
- 1 tsp. paprika
- 1 Tb. honey
- 1 Tb. lemon juice
- 1 tsp. cumin seeds
- 3 Tb. yogurt
- 1 ½ Tb. oil
- 2 c. whole wheat flour
- ½ tsp. yeast (or 1/4 cup of sourdough starter)
- ½ c. water (you may need more, it depends on the moisture from your vegetables)
Grate the radish(es). Make a paste of green chilies and garlic by blending in the food processor.
In a pan , heat oil. Add cumin seeds, and garlic chili paste and sauté for a minute. Add grated radish, mint, coriander powder, paprika and salt. Mix well. Close the lid and allow to cook for 1-2 minutes. Remove the pan from heat and stir in lemon juice and honey. Allow this mixture to cool down.
In a bowl mix whole wheat flour, a little salt (about 1/2 tsp), yeast or sourdough, and the radish mixture. Add yogurt and water to the mix. Stir and then knead for 2 minutes. The dough should stick to your hands a bit. Let it sit for 5 minutes and then knead for 1 more minute. Cover with plastic wrap and allow to sit at room temperature for several hours. This allows the whole wheat to have time to soften and for more of the flavor to develop.
Divide the dough in 8-9 equal parts and allow to sit for 20 minutes. Heat a cast iron pan (or good pan).
Using extra flour, roll out each piece of dough until about ¼ inch thick. Cook with a small amount of oil and put the lid over the pan to keep the dough moist. When the dough begins to dry on top flip it and cook another minute or two. Keep the flatbreads warm by covering with a kitchen towel until you’re ready to eat.
Cucumbers and Yogurt
- 1 cucumber
- ½ c. yogurt
- 1 tsp. dried mint
- 1 Tb. oil
- Salt and pepper
Slice up a cucumber. Toss with the yogurt, mint, oil, salt and pepper. Serve!