Seviyan Kheer

Its the month of Shravan. Its time to prepare some sweet dish.
Let start with Seviyan Kheer, easy to prepare and tastes really awesome.

Ingriedients
Milk - 0.5 ltr
Elaichi (Cardomom)- 2
Sugar - 6 table spoon
Cashew nuts
Badam (Almonds)
Khismis (Dry grapes)
Seviyan (Vermicelli)
Ghee - to roast the dry fruits

Procedure
1. Roast the seviyan in little ghee till golden brown and keep aside.
2. Next roast the cashew nuts, badam and khismis in a pinch of ghee and keep aside.
3. Bring milk to boil, Add elaichi and sugar to the milk.
4. Once the milk starts boiling, add the roasted seviyan.
5. Next add the dry fruits.
6. Let it boil for another 10 mins till the seviyan is cooked.

It can be served hot or cold.

Tips: After some time, kheer starts to become dry. You can add hot milk to the kheer.

Muli Paratha\ Raddish Paratha

Mooli or Raddish is a root crop and is little pungent in taste. And thats the reason many people do not like it. But it has many health benefits. It is very good for the liver and stomach and is a powerful detoxifier. It is also considered as a good roughage and helps in bowel movement. These are just some few benefits. There are many many more.

So the best way to include this in our diet is in the form of delicious mooli paratha. Here we cannot feel the pungent smell or taste. It tastes just awesome.

Here is the simple recipe of mooli paratha. Try it out and enjoy the health benefits of raddish.

Ingriedients
Muli (Raddish) - 2
Wheat flour - 4 cups
Jeera/ Cumin seeds - half teaspoon
Ajjwain/ Carom seeds - half teaspoon
Salt
Oil

Procedure
1. Grate the Muli(Raddish) and keep aside. Finely chop the green leaves of raddish.
2. In a vok, add 1 tabelspoon oil, add mustard. Once it splutters, add jeera and ajjwain.
3. Finally add the grated raddish and the chopped radish leaves. and let it cook till most of the water is evaporated. Also add a pinch of salt while cooking.

4. In a bowl, add the above partially cooked raddish, wheat flour and salt and mix well. Knead it to form a dough.
3. You can also add 1 table spoon oil to the dough while kneading. Do not add water. While kneading, the raddish will leave some water. Try kneading the dough without adding water.
4. Once the dough is ready, prepare small balls of the dough.
5. Roll each of the ball into round paratha.
6. Fry this on a pan by appying pinch of oil on both sides. Make sure it is completely cooked.

Serve the hot Mooli paratha with mint chutney and pickle.

Notes:
1. Do not serve Muli paratha with curd. Curd and raddish does not form a good combination.
2. Adding the green leaves of raddish is not mandatory. If the green leaves of raddish do not look good, you can prepare it with just raddish. But with the greens, it tastes more delicious and ofcoarse its healthier too.

3. You can also knead the dough using the grated raddish and chopped raddish leaves directly without frying it in oil. But in this case, the raddish leaves a lot of water and the dough becomes sticky. It is difficult to roll the parathas of sticky dough. Additionally after frying it in oil, the pungent taste of the raddish will go off and parathas taste more yummy.

Thalipeeth

This is a typical marathi dish, which is mostly served for breakfast.
"Dal fry" or "Pitla" can also be added while making the dough, it gives an awesome taste to Thalipeeth.

Note: "Pitla" is another marathi side dish. Recipe will be uploaded soon.

Ingriedients
wheat flour
oil
2 onions - finely chopped
2 green chillies - finely chopped
Turmeric powder (Haldi)
Chilli powder
Corainder powder
Ajwain
1 clean plastic
Jaggery (gul)

Procedure
1. In a bowl, add the chopped onions, finely chopped green chillies, wheat flour,chopped corainder leaves, grated jaggery, salt, pinch of turmeric powder,chilli powder,coriander powder, and ajwain. Mix well
2. Add water and prepare a dough. Also add little oil while preparing the dough.
3. Make small round balls of the dough.

4. Take a clean plastic sheet, place the ball(made of dough) and press it from the top till is it thin (the thickness should be little more than the parathas). Refer the picture.
5. Next take a pan and add a pinch of oil. place this on the pan.
6. Make a small hole at the centre and pour little oil in it. Also add oil from all sides.
7. Fry on a median flame without covering the pan by a lid. After 3-4 mins, turn the thalipeeth other way round, still maintaining the medium flame. Fry for another 3 minutes. Thalipeeth is ready to be served.

Serve hot with pickle and curd.