Paratha is a flattened wheat bread usually pan fried with ghee and served with either dahi, achaar or some vegetables. Paratha's come in plain or stuffed with vegetables, paneer, or simple spices. It is wholesome and satisfies everyone at every meal. My mom always made paratha's growing up and we never got bored of eating them. She knew how to make them interesting by making variations from plain to stuffed ones. My all time favorite was not one but a few varieties such aloo, mooli, gobi, methi. Every evening when I came home from school, my mom would make those delicious paratha's. The aroma filled the air and melting ghee made the paratha turn golden brown and crispy too. Every bite of it would melt in my mouth. With a side of simple dahi or achaar would make it even more delightful. I would like you to experience this wonderful dish and pass it along to your family & friends and build memories as I did.

Recipe:
Atta 3 cups
Mooli 1 medium size grated
1 green chili finely chopped or as per taste
2 tsp red chili powder or per taste
Salt to taste
1 tsp garam masala
2 tsp jeera
Dhania fresh chopped (optional)

Add salt to the mooli and keep it aside so that the water from mooli can come out. After say about 30 minutes or so, squeeze the water in the mooli by placing them in between your palms. This makes the paratha come out well and easy to roll. Add the spices and green chili, dhania, check for seasonings. Add little water and salt to the atta and knead it like a pizza dough. Let it rest for 10 minutes. Then makes small balls out of them & roll out a little bit as shown below. Place a spoonful of the mooli mix in the center and close the left over atta so that the mooli mixture is completely sealed.

Spoonful of mooli mixture

Roll out the stuffed atta. Add some atta flour if needed so that it does not stick while rolling out. Heat a flat pan and put this rolled out paratha. After a couple of minutes, flip it. Now add some ghee or oil on top of the paratha and flip again. Press it with a spatula so that it turns golden brown. Flip to cook on the other side. Serve hot with some chilled dahi and/or achaar.

Mooli paratha served with a side of dahi and achaar

Na razie nie są znane nazwiska członków sztabu szkoleniowego polskiej kadry. Wiadomo jednak, że jednym z asystentów będzie Izraelczyk, z którym nowy trener kadry współpracuje od kilku lat. - Pan Katzurin chciałby, żeby jednym ze asystentów był człowiek, który pracuje z nim od lat. Dwóch pozostałych to będą trenerzy z Polski. Już mam kandydatów, ale muszę to ustalić z trenerem Katzurinem - wyjaśnia Ludwiczuk.

Muli Katzurin ma nadzieję, że nie będzie miał podobnego problemu jak szkoleniowcy polskiej reprezentacji z namową czołowych polskich graczy do gry w kadrze. - Nie wyobrażam sobie, żeby ktoś nie chciał grać w reprezentacji. Zrobię co w mojej mocy by namówić do gry wszystkich najlepszych koszykarzy jakich ma Polska - tłumaczy Katzurin. - Musimy połączyć potencjał tych, którzy grają w polskiej lidze z tymi, którzy swoje kariery rozwijają w Europie. Polska przecież ma gracza w NBA, jest kilku dobrych zawodników w bardzo silnych ligach europejskich - dodaje nowy szkoleniowiec kadry. - Na pewno jeden z pierwszych telefonów jakich wykonam będzie do Adama Wójcika - zapewnia Katzurin.

Izraelczyk już w 2006 roku był jednym z kandydatów na objęcie kadry po Veselinie Maticu. Wtedy jednak PZKosz zdecydował się na Andreja Urlepa. Katzurin obecnie prowadzi czeski CEZ Nymburk (1. miejsce w lidze), który w drugiej rundzie Pucharu ULEB odpadł po przegranej z Turowem Zgorzelec. Pracował także z reprezentacją Izraela (7. miejsce w 2003 roku na ME) oraz z Maccabi Tel Awiw.

Piotr Kwiatkowski / plk.pl

Ingredients:

1. Tamarind- quantity of a medium sized lemon.
2. 1/4 k.g of any one or two of the above mentioned vegetables cut into 1 " sized cubes.
3. Turmeric powder- 1 tea spoon.
4. Curry leaves -2 to 3 twigs.
5. Mustard seeds-1 teaspoon.
6. Salt -to taste.
7. Water needed- 5or 6 cups.

Ingredients for Masala:

1. Thuvar dhal- 3/4 tablespoon.
2. Bengal gram dhal- 3/4 tablespoon.
3. Dhania- 2 tablespoons.
4. Red chillies-5to6 or as per taste.
5. Asafoetida-1 small piece of the size of a peanut, or 1/4 tea spoonful, if powdered
6. Fenugreek (methi/vendayam) seeds- about a teaspoon.
7. Coconut gratings- 2 to 3 tablespoonful.
8. Cooking oil -1 tablespoon.

Preparation:

1. Heat the frying pan and pour 1teaspoon of oil.
2. When hot, add the masala ingredients from 1 to6 mentioned above, starting from hing followed by dhals one by one and fry till the dhals turn golden brown and emit a nice aroma.
3. Allow to cool for some time and grind these items in a mixer for 1 minute without water and then add the coconut gratings and grind after adding water to a chutney consistency and keep aside.
4. Wash and soak the tamarind in 1 cup of water. Cook the cut vegetables in a vessel with two cups of water and turmeric powder.
5. Extract tamarind juice by adding 1/2 cup of extra water and add the juice to the ground paste and mix thoroughly.
6. Add salt to the vegetables now, and continue to cook. Pour the ground paste (with tamarind juice) mixture. Add  few curry leaves and continue to  cook for 3 to 4 minutes.
7. Heat the frying pan, pour the remaining oil and when hot,  add the mustard seeds. When they splutter add one red chilly and few curry leaves and saute for one minute . Pour into the boiling vegetable and  remove from fire.

Note: The vegetable should not be cooked  for too long after adding the ground mixture, lest  the flavour will be lost. Tamarind paste can also be used in place of juice in case a very limited quantity is needed.

Can be served with hot rice and ghee or gingelly oil when fresh. Can be preserved  for two days at least  and  goes very well with curd  rice.

On the trans jakarta busway after an afternoon of selecting photos for the public works report.