Mullangi/Radish Chapatti/Mooli Paratha/முள்ளங்கிச் சப்பாத்தி

Radish/முள்ளங்கி is well known for its health benefits like; it’s good for losing weight, anti-cancerous, anti-fungal properties etc.

When adding Radish masala to the Chapati, it makes the roti softer. Stuffed Chapatis are always softer than the plain ones. Also vegetable stuffing eliminates the need for a Side dish or Subji. 

Just plain yoghurt with some pickle will be wonderful to go with.

If needed, we can make some Cucumber 🥒 Raitha, which is an excellent combination.

Radish/முள்ளங்கி

Ingredients:

Radish/முள்ளங்கி/Mooli - 1 

Big Onion (Fineky Chopped) - 1

Green Chilli - 1

Garlic (finely chopped/paste) - 1 tsp.

Red Chilli Powder/மிளகாய்த்தூள் - 1/2 tsp.

Black pepper/மிளகு (crushed) - 1/4 tsp (optional)

Dhania/Coriander Powder/ மல்லிப்பொடி - 1/2 tsp.

Turmeric powder/மஞ்சள் தூள் - 1/4 tsp.

Kasoori Methi leaves (dried) - 1/4 tsp.

Cumin seeds - 1/2 tsp.

Olive oil - to make Chapati dough 

Whole Wheat flour/Atta/கோதுமை மாவு - 3 to 4 Cups

Warm water - around 1 Cup

Ghee/Clarified Butter - to cook Chapati 

Cooking oil - 2 tsp. 

Salt - to taste

 Radish Masala:

Grate the radish, chop the onions and make garlic paste by pounding in a mortar and pestle.

In a pan, pour 2 tsp. of cooking oil and add cumin seeds followed by onions. After 2 minutes, add the garlic paste and sauté for two more minutes. Add grated Radish and sauté for couple of minutes. Now add chilli powder, Coriander powder, dry mango/Amchur powder, turmeric powder, Kasoori Methi and salt. 

Adding Kasoori Methi gives wonderful flavor to the dish.

Let it cook for few more minutes. When Radish gets cooked, add chopped fresh Coriander leaves. Radish Masala is ready.

Method for making Chapati:

Take the wheat flour, stir in a bit of salt and 2 tsp. Of olive oil, mix well. Stir in the Radish masala, combine well. Add warm water little by little carefully and mix thoroughly. Make sure the dough is not watery and sticky. Radish masala is moist enough, so no need to add more water.

Do not rest the dough more than half an hour; it may become sticky.

Flatten the dough and make medium sized Chapati, not so thick and not so thin, to get the soft texture.

Cook the Chapatis with a dash of ghee/Clarified Butter.

Stack the Chapatis in a container lined with paper towel, to retain the moisture.

Soft and tasty Radish/முள்ளங்கி Chapatis/Mooli Parathas are ready. Serve with Cucumber Raitha or Plain Yoghurt and Spicy Mango Pickle. At times I make chopped tomato garlic Chutney.

This is Kids' friendly and great for Lunch box!

Recipe for Pizza

 

Pizza is an all-time favourite among kids and teenagers. This slightly Indianised

version of Pizza will sure become a great hit among everyone in the family. Try and

enjoy, and… don’t forget to give your feedback.

 



Golden Crust with melted Cheese!

 

  

Mini Pan Pizza!

 

  

Medium Size Pizza! (8 inch)

 

 

Ingredients:

 

Bread Flour – 1 Cup

Plain Flour/Maida – 1 Cup

(This will yield 1 large thin-crust Pizza (or) 2 pan Pizzas)

Olive Oil – 2 to 3 tbsp.

Or

Butter – 40g

(If it is salted butter, avoid salt)

Sugar – 2 1tsp.

Instant Yeast – 1 tsp.

(Preferably DHL Yeast)

Salt – ½ tsp.

Warm water – ½ to 1 Cup

Finely Chopped Garlic – 2 cloves

Finely chopped & deseeded Green Chilli – 1

Dried Parsley flakes – ½ tsp.

Italian herb mixture – 1 tsp.

(Or) Oregano – ¼ tsp.

 

Toppings:

 

 Veggie Mix

 

Thin Crust! (before rising)

 

 

 

With Pineapple Topping!

 

 

 

 

 Toppings for a Medium sized Pizza

 

  

 Mini Pizza (slightly over 6 inch)

 

 

More Cheese for Kids! 

 

 
Mozzarella Cheese - as required

Olive oil (to brush) - 1 tsp.

Prego Pasta Sauce – 1 tbsp.

Preferred Veggie mixture

(Options are endless – to name a few, Capsicum/Bell pepper/deseeded firm Tomato/Onion/Button Mushroom/pickled Olives/diced Pineapples, etc.)

Pineapple gives a lovely flavour and tangy taste to the Pizza.

 

Method:

In a large bowl, combine sifted bread flour and plain flour, along with salt, sugar, herb mixture, parsley flakes and instant yeast. (Sometimes, instead of parsley flakes I use to add freshly chopped Coriander leaves, which adds a lovely flavour) If using butter, rub in butter with the flour before adding water.  If using Olive Oil, pour olive oil and combine well before adding warm water. Make a well at the centre and pour warm water little by little and knead it into smooth dough.  Keep kneading until it becomes soft and elastic.  Cover it with a towel or plastic wrap and leave it to rise.  It may take an hour or more for the dough to double-up in size.  After it doubles up, to let out the air, punch it down with your fist and knead again briefly.  Then roll it and spread in a Pizza pan, if making 2 pan Pizzas, divide the dough accordingly.  Cover it with a towel and leave it in a warm place for 2^nd rising.  It may take half-an hour or more according to the climate. 

 Preheat Oven to 180◦C (or) 380◦F

 Now, it’s the time for making the toppings.  Brush it with olive oil and spread the sauce.  Spread the cheese and veggies.  If you like, sauté veggies lightly with a pinch of salt before you spread.

If you prefer it to be spicy add a ¼ to ½ teaspoon of paprika/crushed dried chilli to the vegetables.

When the oven is ready, bake the pizza for 12 to 15 minutes, until it is done. (Generally, cooking time of the ovens differ, so check for the done-ness after 12 minutes)

Delicious home-made pizza is ready. Serve hot. 


 

 

Straight from the Oven!

 
 
 
 
 
 

 
 
 
 
 

The crust is little thick..

 

Thin Crust Pizza!

 

Tips Tips Tips…

 For more information on fermenting yeast and raising the dough, kindly refer to my ‘Orange Sugar Bun Recipe’, below is the link:

http://singaporechettinadrecipes.blogspot.sg/2013/03/orange-sweet-buns-recipe.html

For Sauce, I generally prefer, Prego 'Traditional', sauce, though I've tried other brands like, Dolmio, Raghu, etc.,

If you want to increase the quantity of Pizza, here’s a suggestion:

 Plain Flour – 2 and ½ Cups

Bread Flour – 2 and ½ Cups

Instant Yeast – 2 to 2&1/2 tsp.

Olive Oil – 4 to 5tbsp.

Sugar – 3 tsp.

Salt – 1 tsp.

Finely Chopped Garlic – 4 Cloves

Parsley Flakes – 1 tsp.

Italian herb mix/Oregano – ½ tsp.

Warm Water – 2 to 3 Cups (as Required)

The above quantiy can yield 3 large Thin Crust Pizzas (or) 5 Pan Pizzas.

Sizes: (approx)

 
Mini - around 6 inches

Medium -  8 to 10 inches

Large - 12 inches

 Flour :

If you don't have Bread flour, you can use just the plain flour.

On the other hand, if you want a whole-meal Pizza, you can use 1 Cup of whole wheat flour/Atta flour and 1 Cup plain flour.

 

Orange Sweet Buns Recipe

Home-made breads possess unique flavour and texture. The aroma and taste of oven fresh warm breads are unbeatable. Kids absolutely enjoy the whole process - they would love to help you and can’t wait to taste the bread.  You can expect sweet naggings like, is it ready yet?  Is it ready yet, often. When your loved ones enjoy and appreciate your effort in such a loving way, what more do we need as ‘mothers’? Try this and have fun!

Orange Sugar Bun with Jam!

Ingredients:

Freshly squeezed orange Juice

Instant Yeast

Salt

Sugar

Beaten Egg

beaten egg and milk mixture for coating

Bread Improver

Butter

Milk Powder

Bread Flour (Prima Bread Flour) – 2 and ½ Cups

Instant Yeast.

Plain Flour – 2 and ½ Cups

Instant Yeast – 2 tsp.

Milk Powder – 1 tbsp.

Warm water – ½ to 1 Cup as required

Freshly squeezed Orange juice – ½ Cup

Sugar – 3 tbsp.

Bread Improver (Red man brand)

Beaten Egg – 1

(Reserve 2 tsp. of beaten egg mixed with 1 tbsp. of milk for brushing)

Milk – 1 tbsp.

Orange Zest – 1 tsp.

Orange Zest

Glazing:

Sugar – 2 to 3 tsp.

Water – 2 tbsp.

Make slightly sticky syrup by simmering sugar in warm water for few minutes, in low heat.

Method:

Cake mixture and dough hook

In a large bowl, mix plain flour, bread flour, sugar, salt, bread improver, milk powder and yeast.  Add cubed butter and rub in gently. Let the butter combine well with the flour. Toss in the orange Zest, mix well.  Make a whole in the centre and add orange juice and warm water. Knead the dough well, until it becomes elastic and pliable. It will take at least 10 minutes.  Alternatively, you can use a cake mixer, with the dough hook, to knead the dough.  (Usually, for large quantities, I use dough mixer, otherwise I knead it manually) Cover the dough with a towel or plastic wrap and keep it in a warm place. We should allow the dough to ferment and yeast will take care of this.  For the yeast to take action it needs sugar and warmth, that’s why we add warm water. It might take 1 hour or even less, when the climate is sunny, if it’s cold, it may take longer, say 2 hours or more.  But in Singapore, I haven’t had any problems, even during rainy days, thanks to DCL yeast. (I’ve tried few other brands, but nothing can be compared to DCL) With DCL yeast, it’s been a smooth sailing so far. I always make sure I stock up DCL yeast, which I normally buy from Mustafa Centre, Singapore.

Dough ready for 1st raising

Doubled up dough

Punched down dough

Rolled into small balls

After the dough has doubled up, punch it down and knead it again for few minutes. Divide the dough into equal portions (roughly 16 to 20 for the given quantity) and roll them into small balls.  Place them in a greased oven tray (line the tray with baking sheet or aluminium foil and brush it with oil) and cover for second-raising. Second-raising may not take longer than 1/2 to 1 hour.

Preheat the oven (I use convection oven) to 200 degree.

Brush the raised dough with egg-milk mixture, to get a shiny finish.

After 2nd Raising

Coated with egg-milk mixture, ready to go into the oven

When the oven reaches 200 deg, place the tray in the oven and bake for 12 to 15 minutes. To check the done-ness, you can hear a hollow sound, when tapped. Slit a tooth pick or skewer into the bun and make sure it comes out clean. If dough sticks to it, you can bake few more minutes.

After taking out, coat the buns with sugar glazing and serve.

Fresh from the oven

Ready to go for Sugar Glaze

Sugar Glazed Shiny Buns



Orange Sweet Bun!

Warm, oven fresh orange flavoured buns are heavenly when taken with Jam! If you prefer less sugar, enjoy just as it is!

.