Anda Rogan Josh, Lavasa Bread and Mooli Chutney

Ingredients

• 400 g Maida (Also known as all-purpose flour)
• 1 tsp Active Dry Yeast
• 1 tsp Sugar (To activate the yeast)
• 240 ml Warm Water (Around 105-115°F or 40-46°C)
• 1 tsp Salt
• 2 tbsp Vegetable Oil (Plus extra for greasing)
• 2 tbsp Milk (For brushing)
• 2 tbsp Sesame Seeds (For topping)
• 1 tbsp Poppy Seeds (Optional, for topping)

Instructions

1. 1

   Activate the Yeast

   • In a small bowl, combine the warm water, sugar, and active dry yeast.
   • Stir gently and let it sit for 5-10 minutes. The mixture is ready when it becomes frothy and bubbly, indicating the yeast is active.
2. 2

   Prepare the Dough

   • In a large mixing bowl, whisk together the maida (all-purpose flour) and salt.
   • Create a well in the center and pour in the activated yeast mixture and the vegetable oil.
   • Mix with a spoon or your hands until a shaggy dough forms.
   • Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth, soft, and elastic. It should spring back when you press it gently.
3. 3

   First Rise

   • Lightly oil the mixing bowl and place the dough inside, turning it once to coat the top with oil.
   • Cover the bowl with a clean kitchen towel or plastic wrap.
   • Let the dough rise in a warm, draft-free place for 60-75 minutes, or until it has doubled in size.

Ingredients

• 250 g Mooli (About 1 medium daikon radish, peeled and roughly chopped)
• 1 cup Coriander Leaves (Tightly packed, with tender stems)
• 2 pcs Green Chilli (Adjust to your spice preference)
• 1 inch Ginger (Peeled and roughly chopped)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 1 tsp Cumin Seeds
• 0.75 tsp Salt (Adjust to taste)
• 2 tbsp Water (Use only if needed for blending)

Instructions

1. 1

   Prepare the Produce (5 minutes)

   • Thoroughly wash the mooli (radish). Peel the outer skin using a vegetable peeler.
   • Chop the mooli into rough 1-inch cubes to make it easier to blend.
   • Wash the coriander leaves and green chilies. Peel and roughly chop the ginger.
2. 2

   Blend the Chutney (3 minutes)

   • In a blender or food processor jar, combine the chopped mooli, coriander leaves, green chilies, ginger, cumin seeds, salt, and lemon juice.
   • Blend in short pulses until you achieve a slightly coarse, thick paste. Scrape down the sides of the jar once or twice to ensure even blending.
   • Add 1-2 tablespoons of water only if the mixture is too dry and struggling to blend. Be cautious, as mooli releases its own water.
3. 3

   Final Adjustments and Serving (2 minutes)

   • Taste the chutney and adjust the seasoning. Add more salt for flavor or lemon juice for tanginess if required.
   • Transfer the chutney to a serving bowl.
   • Serve immediately with parathas, dal-rice, or as a dip for snacks. It can also be chilled for 30 minutes before serving for a more refreshing taste.