Showing posts with label Radish. Show all posts
Showing posts with label Radish. Show all posts

Wednesday, February 21, 2018

Mooli -Sambrani Parata ( Radish - Chinese Potato Parata)

Mooli/Moolangi/Radish and Sambrani combination Parata is an excellent dish to enjoy. Mooli /Radish is good for easing the digestion and Sambrani/Chinese Potato/Wild potato is full of fiber.


 You all know about preparing Mooli Parats. Yes it is the same mooli parata which we prepare. Grating and adding mooli gratings to wheat flour and mix it and roll it. But here it is a little more work for you. How about stuffing some dry curry and rolling out as parata?

 It is always the case with me that I prepare some dry curry for lunch ( I love dry curries with plain rice 😉  and when one portion is left and is used for parata stuffing and it turns out to be yummy. You need to know about the vegetable You use. So that your end product will be surely liked by your people. ( Remember that brinjals, cucumber etc can not be stuffed easily and I do not know about the taste because I never try them. They are good to have as side dish).
I have used Sambrani dry curry , Radish, coriander leaves, garam masala and wheat flour for parata.
Let us see the recipe Now :

Ingredients :

Sambrani /Chinese Potato /Wild Potato : 1 Bowl
Mooli/Moolangi/Radish : 1 ( Medium sized)
Ghee : 1 Teaspoon
Coriander leaves : 1 Bundle (Small)
Garam Masala : 1/2 Teaspoon
Salt : As required
Wheat flour : 2 to 3 Cups.
Oil : 4 to 5 Tablespoons

Method :

1. Wash and scrape out the outer layer of Mooli and grate it. Wash coriander leaves and cut into small pieces.

2. Smash Sambrani/Wild potatoes and smash it slightly. Keep it aside.
3. Take a big bowl and put wheat flour, ghee, grated radish, cut coriander leaves, salt and garam masala. Mix all the ingredients nicely.
4. Add required water and prepare the dough. Keep it aside.


5. Divide the parata dough into small portions. Keep some dry flour to roll the parata.
6. Take a small portion and  roll it slightly.
7. Put a tablespoon of  Sambrani dry curry (half smashed) and pull all the sides to middle and make like a ball shape. (Stuffing).
8. Dip this stuffed dough in dry wheat flour and roll slowly and give a round shape.


9. Keep a tava/pan on the fire and heat. Clean it with tissue or clean towel.
10. Put rolled parata and put some oil around. (A teaspoon).

11. Cook on both sides. ( Cook parata on low and medium flame).

12. Now the Hot Mooli -Sambrani Parata is ready to serve.

13. Repeat the same with remaining dough and the curry.

14. Serve " Mooli -Sambrani Parata with the side dish you have prepared and a cup of curd.

15. We had " Mooli - Sambrani Parata " with coconut chutney and curd.

Note :

Do not add much water while mixing mooli gratings. Add water slowly and little by little to prepare the dough. Smashing the dry curry completely is optional. ( I just smashed a little and while rolling it is completely smashed. Roll the parata slowly or it might stick to roller. Adding more /less oil is optional. Do not add much spice while preparing the dough. The stuffing adds to the taste. Adding any other spice like chat masala, amechur powder or pav bhaji masala is optional.
Time : 40 Minutes
Serves : 3 to 4  (According to the size ).

Preparation of Sambrani Dry curry 

Wash and remove all the mud part from Sambrani and pressure cook for 5 to 6 minutes with little water. (Same as cooking potatoes). Remove the outer layer and wash sambrani nicely.
Keep a pan on the fire and heat. Add mustard seeds, jeera and ingh. Let mustard splutter. Add curry leaves. (Cut into thin). Add cooked Sambrani and stir nicely. Add turmeric powder, salt and chilly powder. Let it cook on low flame for 5 to 6 minutes. Stir in between. Add cut coriander leaves and mix it well. Sambrani/wild potatoes dry curry is ready to serve. It goes well with curd rice and as a side dish.


Friday, July 14, 2017

Radish - Palak - Malabar Leaves Curry

Radish - Palak - Malabar Leaves curry is one of the side dish which goes well with almost all the main dishes. It is an excellent combo for plain rice/ rotis/chapatis/poori/dosa/idli and even with raagi balls/mudde.

Malabar leaves and palak leaves are from our garden, used some radish and home prepared curry powder.
Let us see the benefits of " Pepper ".
Pepper / black pepper good for cough and cold. It gives good relief from respiratory disorders. Good for constipation, indigestion, anemia, muscular strains, diarrhea and heart diseases. It has antibacterial properties. They are rich in manganese, iron, potassium, vitamin C, vitamin K and dietary fiber. They are rich in anti inflammatory properties. Pepper helps to prevent gas formation in intestines.
Use of home made pepper powder is more beneficial to our health. They retain the freshness and using a pinch of black pepper to every meal is good for easy digestion and taste. It improves our health and take care of it.
Remember that, the person who had a surgery should not use much of pepper. It can have an irritating effect on the intestines.
As I said it earlier I have used Malabar leaves and Palak/Spinach leaves with dal and radish.
No Onion or Garlic used in this curry.  Palak/Spinach and Malabar leaves grown in our garden.
(Grown in Pots).

Things Needed :

Toor Dal : 1/2 Cup
Palak Leaves : 1 Bundle (Small bundle)
Malabar Leaves : 1 Handful
Raddish : 4 to 5
Curry Powder : 1 Tablespoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Pepper Pods : 4 to 5
Methi seeds/fenugrik seeds : 1/4 Teaspoon
Tamarind : A small marble size
Coconut : 2 to 3 Tablespoons
Salt : As required
For seasoning :
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry Leaves : 6 to 8

Method :

1. Wash and cook toor dal (Pressure cook) and keep it aside.
2. Wash and cut malbar leaves and palak leaves and keep it aside.
3. Wash and remove the outer layer (scrape out ) and cut them into small pieces.


4. Cook malbar leaves, palak leaves and radish with required water till its soft.
5. Soak tamarind in little warm water and squeeze out the pulp. Crush pepper pods and keep it aside.
6. Grate coconut and grind it with jeera/cumin seeds and curry powder with required water.


7. Keep a pan on the fire and put cooked dal and leaves - radish mixture. Add methi / fenugrik seeds.
8. Add tamarind pulp, required salt and little turmeric powder. Let it boil for 2 to 3 minutes.

9. Add ground coconut mixture, crushed pepper pods and mix it nicely and boil for 3 to 4 minutes.

10. Shift it to a serving dish and add mustard seeds seasoning. Serve it with the main dish you have prepared.


Note :

You can use moong dal instead of toor dal. Use of onions and garlic is purely optional. Use of any spice powder of your choice is optional. I used home prepared curry powder. Use of more/less spice is optional. Adding methi seeds helps to reduce the cholesterol content in the curry. Adding crushed pepper pods helps to subside the gas in the curry.
Time : 20 to 25 Minutes.
Serves : 4 to 5.  

Home made curry powder :

Dry roast 1 teaspoon of urid dal and 2 tablespoons of coriander seeds with 5 to 6 red chilly (byadagi) on low flame. Put off the fire and add a handful of curry leaves and a pinch of ingh/asafoetida.
Dry grind it when it is cooled. 
(This quantity is enough for only 1 time).

Sunday, January 31, 2016

DrumStick Saambar.

Drumstick/Nugge Kai is one of the favourite vegetable of many people. The drumstick sambar is very tasty, aromatic and healthy.
Drumstick is known in different names. Nugge Kai in Kannada, Muringakai-Tamil and Munnakaya/Muluku Kada/ Munaga in Telugu. Sahijjan/Shinga/Segva in Hindi and Saragvani/Saragavo in Gujarathi. Moska Saang - Konkani, Shevaga/Sheng/Sheerenga in Marathi, Sajana Chhun in Oriya and Savonjna in Punjabi.
Lets see some benefits of having Drumstik in our diet.
Drumstick is rich in B-complex vitamins, vitamin B6, Vitamin B-1 , B2, B3., Vitamin A and Vitamin C. They are good source of Calcium, iron, copper, manganese, zinc and magnesium. Drumstick leaves are good source of calcium. Calcium is required for bone strengthening. It is good for nursing mothers and people who suffer from malnutrition. Drumstick contain good amount of anti oxidants and helps in curing eye problems. It also helps in preventing liver damage and antioxidants sources help in prevent the damage against free radicals. It also helps in regulating thyroid functions. Drumstick is a natural antiseptic herb.
It is a simple and tasty sambar and it goes well with idli, dosa, rotti, chapati and almost all main dishes.

Ingredients :

To Cook :
Drumsticks/Nuggekai : 4 to 5
Toor dal : 1/2 Cup
Radish/ Mooli /Moolangi : 2
To Grind :
Coconut : 2 to 3 Tablespoons
Sambar Powder : 1 Tablespoon (Full)
Tamarind : a small marble size
To Add :
Salt : as required
Ground Masala
Coriander Leaves :  1 Tablespoon
Turmeric powder : a pinch
Seasoning :
Oil 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Ingh : a pinch
Curry Leaves : 5 to 6


Method :

1. Wash and remove the outer layer of the hard drum sticks. Cut it into small pieces.
2. Wash and cook dal with required water. (pressure cook for 8 to 10 minutes).
3. Wash and remove the outer layer of moolangi/radish and cut it into pieces.
4. Now cook drum stick pieces and radish pieces till they turn soft.
5. Grate coconut and grind it with tamarind and sambar powder.

6. Now keep a pan on the fire. Put cooked drum stick pieces, cooked dal.
7. Add salt and turmeric powder. Mix it well. Let it cook for 2 minutes.
8. Add ground coconut mixture. Mix it well and cook for 2 to 3 minutes.
9. Shift the curry to a serving dish. Add mustard seasoning and coriander leaves.

10. Serve with the main dish you have prepared.

Note :

You can use moong dal instead of toor dal. Cook drumstick till they turn soft. (do not over cook).
Adding onions and garlic is optional. Adding any brand sambar powder is optional. I have used home made sambar powder.
For Sambar Powder : Dry roast, methi seeds 1/4 teaspoon, 1 to 1 1/2 tablespoons of coriander seeds, 1/2 teaspoon of urid dal, 5 to 6 red chilly ( I have used byadagi chilly) and 1/4 Teaspoon of jeera. Ingh and curry leaves. Dry roast all these ingredients one by one and dry grind it till powder.
Sambar Powder is ready to use. (1 Time use).
Time : 30 minutes
Serves : 4.

Friday, November 20, 2015

Radish - Basale Sambar. ( Curry with out coconut).

Radish/Moolangi/Mooli is one of the healthy vegetable and you get plenty in almost all the season.
Basale/ Malabar spinach is a perinial vine and it is also called as Pui/Vine spinach/ climbing spinach, creeping spinach, buffalo spinach and Ceylon spinach.
Radish and Basale Saambar is a good combination and it mixes well with each other. I have used some home made powder with simple spices and added to the curry. Radish -Basale Sambar goes well with all the main dish like plain rice, chapatis, roti, dosa, idli and all most all the dishes.

Lets see some benefits of this Basale leaves.
Basale soppu/leaves are rich in Vitamins like A Vitamin, Vitamin C Iron and Calcium. They are also rich in soluble fiber and helps in  digestion.
Lets also see some benefits of using coriander seeds in our cooking.
coriander seeds contain many plant -derived chemical compounds and they are good source of anti oxidants, disease preventing and health promoting properties. They are good digestive and anti flatulent properties. Coriander seeds are good dietary fiber and help easing constipation condition. They also help to control cholesterol levels. The seeds are excellent source of minerals like iron, copper, calcium, potassium, manganese, zinc and magnesium. They also contain anti oxidant vitamins, Vitamin C and Vital B. They contain anti diabetic properties and produce insulin and maintain healthy blood sugar levels. It reduces the amount of LDL (bad cholesterol) and increase the amount of HDL.(Good cholesterol) in blood. (Drinking coriander water daily helps to reduce the diabetes). It is good for people who suffer from anemia. It is a good solution to detox the body. Coriander seeds contain natural compounds that helps to detoxify the body and remove toxic content from the body. It is good for our eyes. It is good remedy for conjunctivitis. They try to prevent other eye disease and problems. High anti oxidant property in coriander helps to reduce redness, itchiness and inflammation in the eye. It is also good for women who suffer from heavy menstrual flow and irregular periods. ( boil a teaspoon of coriander seeds in a cup of water and add jaggery to it. Drink this coriander water when it is warm or hot).
I have used Mooli (Radish), home grown Basale and some spices, which are always available at home. Try this sambar and enjoy. It is easy and simple and healthy.

Lets see the recipe now. 

Things Needed :

To Cook :
Basale/ Malabar spinach Leaves : 1 Bowl.
Radish : 2 to 3
Toor Dal/Moong dal : 1/2 Cup
To Roast : (Dry or with a spoon of cooking oil) and dry grind 
Coriander seeds : 2 Tablespoons
Urid dal : 1/2 Teaspoon
Methi seeds : 1/4 Teaspoon
Red chilly : 5 to 6
Jeera : 1/2 Teaspoon
Curry leaves : 6 to 8
Ingh : a pinch
To Add : 
Cooked dal, radish and cooked basale leaves 
Tamarind Pulp :2 Tablespoons
Salt : as required
Ghee : 1 Tablespoon
Mustard, curry leaves and ingh/Asafoetida seasoning : 1 Tablespoon

Method : 

1. Wash and pressure cook toor dal for 6 to 8 minutes and allow it to cool.
2. Wash and cut radish and basale/malabar spinach into small pieces. (radish according to your wish big/small).
3. Dry roast methi seeds, urid dal, coriander seeds, red chilly, jeera one by one and add curry leaves and ingh/asfoetida.
4. Dry grind roasted spice when it is cool and remove from the mixi jar. Keep it aside.
5. Now keep a pan on the fire and put cooked dal, radish/mooli, tamarind pulp and salt.
6. Add a pinch of turmeric powder and let it cook for 2 minutes. Add dry ground powder and mix it well.
7. Let it cook for 2 to 3 minutes. Mix in between. Shift the sambar (gravy/curry) to the serving dish.
8. Add mustard seeds seasoning and coriander leaves. Add a spoon of fresh ghee and serve with main dish you have prepared.

Note :

You can use any edible leaves instead of basale leaves. Using Moong dal is instead of toor dal is also optional. You can fry the spice with a tea spoon of oil. It adds to the taste. You can also use any ready sambar powder instead of home made powder. Adding ghee to the sambar is optional.
Time : 30 Minutes
Servings : 4 to 5

Sunday, March 29, 2015

Methi-Mooli- Palak Parata

Methi - Mooli -Palak Parata is a simply superb item for the breakfast or dinner. It is full of energetic and loaded with all vitamins and minerals. It is easy to prepare like any other paratas. We can eat these Paratas with a cup of curd and pickle. Paratas are from Punjab and North India and they use lots of ghee, butter or oil to prepare paratas. It will be full of spices like garam masala or other masalas. It is not that easy to digest. But I think In their region they do hard work and it will be easily digested.
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.

2.  Wash and clean the leaves and cut into small and 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.


7. Take a big bowl and  put wheat flour. Add fried radish + leaves mixture to the wheat flour.

8. Mix it nicely and prepare dough ( use water if required) . Keep it aside.
 9. Divide the dough in to small portions. Take a small portion of the dough and roll them as Chapati.

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.

12. Repeat the same with remaining dough. Serve Methi - Mooli - Palak Parata with a cup of curd and pickle or chutney powder or any curry you prepared.
 You can also pack these Methi Mooli Palak Paratas to office or Kids Lunch box. ( with tomato Ketch Up ).


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