One of the evening when I was lazy to cook, idea of putting all these, mooli (Rasdish), Methi Leaves and Palak leaves together just flashed in my mind.. Mooli, Methi and Palak leaves are used with some garam masala, jeera and chilly powder.
Mooli is Radish . ( In Kannda Langutage we call as Moolangi).
Lets see some benefits of eating Mehti Leaves and Palak Leaves.
Methi or fenugreek leaves are rich in medical properties. They contain protein, fibre, Vitamin C, Potassium, Iron. They help to reduce cholesterol and reduces the risk of heart disease. It helps to control blood sugar levels in diabetics. Fenugreek helps to relieve indigestion and treats constipation. They are rich in anti oxidants. Methi leaves are good for hair and skin .
Palak Leaves or Spinach as it is known as is a wonderful green leafy vegetable is full of nutritious, anti oxidantants and anti cancer composition. They are rich source of several vital anti oxidant Vitamins like Vitamin A, Vitamin C and beta carotene. The leaves contain good amount of minerals like potassium, manganese, magnesium, copper and zinc.It is also good source of omega-3 fatty acids.
" Methi -Mooli -Palak Parata" is a simple and easy dish and we can have them for breakfast, lunch or dinner.
Things needed :Radish : 2 (Medium size)
Methi leaves : 1Bundle (Small)
Palak leaves : 1 Bundle (Small)
Red chilly powder : 1/2 Tea spoon
Garam Masala Powder : 1/2 Tea spoon
Jeera : 1/2 Tea spoon
Turmeric Powder : a little
Salt : as required
Oil : 3 to 4 Table spoons
Wheat flour : 2 to 3 Cups
Method :1. Wash and remove the outer skin of radish slightly and grate. Keep it aside.
3 Keep a pan on the fire and heat. Add oil and jeera. Fry for 1 minute.
4. Add grated radish and fry for 2 minutes. Add cut palak and methi leaves.
5. Fry them till they are soft. Add chilly powder, garam masala powder, salt and turmeric powder.
6. Mix it well and fry till the moisture disappear.
8. Mix it nicely and prepare dough ( use water if required) . Keep it aside.
10. Keep a Dosa Pan on the fire. Heat and put the rolled Parata on the tava and cook on both side.
11. Sprinkle oil on both sides and cook . Remove from the pan once it is done.
Note : Parata is nice to eat with curd. (yogurt). Adding onions or garlic while frying is optional. You can also add coriander leaves. ( Cut it into thin). Adding spice (masala powder) like chat masala or bhav bhaji masala or channa masala is optional.
Time : Preparation time : 10 Minutes.
Cooking Time : 20 Minutes
Serves : 3 to 4