ಆರೋಗ್ಯಕರ ಮೂಲಂಗಿ -ಕಡ್ಲೆಬೇಳೆ ಚಟ್ನಿ./ RADISH - CHANNA DAL CHUTNEY.

Radish is one of the healthy vegetable and it is one of the healthy habits that we must intake seasonal vegetables and fruits which they contain rich sources of beneficial vitamins and minerals in that particular seasons.

Now it is the season of Radish and one must intake this vegetable  and you should take care of your health.

I have prepared Radish - Channa dal chutney which is very very yummy and it is good and goes well with almost all the main dishes. It can be dip, sides and can be eaten with bread too.

Let us see some benefits of Radish.

Radish is one of the best intake for digestion. It is full of dietary fiber and good for digestion and people who suffer from constipation or difficult bowel movements.

It helps to boost immunity. It regulates the blood pressure in our body. It takes care of healthy skin. 

Lets see the recipe now :

Things Needed : 

Radish : 2 

Channa dal : 2 Tbs

Red Byadagi chilly : 5 to 6

Tamarind : A small marble size.

Ingh /Asafoetida : A pinch

Salt : As required 

Coconut : 1 Cup

Curry leaves : 6 to 8 

To Season :

Mustard seeds : 1/2 Tsp

Ingh : a little 

Coconut Oil : 1 Teaspoon

Curry Leaves : 5 to 6 

Method :

1. Wash and scrape out Radish and grate it. Keep it aside.

2. Grate coconut and keep it aside.

3. Keep a pan on the fire and add 1 tsp of oil. Add channa dal and fry till brown.

4. Add red chilly, ingh and fry little.

5. Add grated moolangi/Radish and fry till the moisture disappear. 

6. Put off the fire and add grated coconut, tamarind, required salt and curry leaves.

7. Let it cool.

8. Grind it with little water and take it out from the mixi jar.

9. Prepare seasoning with coconut oil, mustard seeds, ingh and curry leaves.

10. Add it to Radish - Channa dal chutney. Radish - Channa Dal Chutney is ready to serve.

Note :

Fry channa dal carefully so that it does not get burnt.

Adding any cooking oil to fry and seasoning is optional.

Adding more or less chilly is optional.

Fry Radish gratings nicely.

Time : 30 Minutes.

Serves : 3 to 4 

• 
  

Mooli - Aloo Parota

Mooli/Radish and Potatoes are good combination for making parata/parota. The Parata is taste yummy and is filled with nutritious and potatoes provide energy. Kids will definitely love to have this  soft Mooli - Aloo Parota for any time of the day.

Let us see some benefits of having Jeera /Cumin Seeds in our diet.

Jeera /Cumin Seeds promotes digestion. Cumin seeds are rich in iron. It is filled with antioxidant properties and they help to protect from free radicals. Jeera is good for controlling diabetes. Cumin seeds help to improve blood cholesterol.  They fight against inflammation. It boost immunity to our body. Takes good care of skin and hair. It prevents anemia and good for bone health.It helps in relaxing and good sleep. It has the qualities of antifungal, antimicrobial properties and it helps  in natural way of healing. It is good for improving our memory.
It is very easy, quick, simple and healthy. You can have them with pickle /Chutney powder/curd Coriander leaves chutney. Choice is yours.
You can pack this Mooli - Aloo Parota to kids snack or lunch box. You can also take it for travelling.
It is good for breakfast and also for dinner or brunch.
Remember 
Eating spices will certainly damage your liver .Eating less spice helps you to stay healthy. 

NO Onion or NO Garlic is used here in this Mooli - Aloo Parota.
Let us see the recipe now :

Things Needed :

Radish : 2 Medium sized
Aloo/ Potato : 2 to 3 /Small ones
Jeera Powder/Cumin Seeds Powder : 1 Teaspoon
Red chilly Powder : 1 Teaspoon
Coriander leaves : 1 Handful /3 to 4 Tablespoons
Salt : As required
Oil : 3 to 4 Tablespoons
Wheat flour : 3 Cups

Method :

1. Wash and boil potatoes in pressure cooker  and remove its outer layer after it cools.
2. Wash and scrape out the skin of mooli / radish and grate it and keep it aside.

3. Now take a big bowl, add grated mooli, boiled potatoes and mix it well. Smash potatoes nicely.

4. Add wheat flour, salt, chilly powder and cumin powder/jeera powder. Mix all the ingredients and prepare parota dough. Use of water only if requires.

5. Add a tablespoon of oil and kneed the dough well. Let it rest for 5 minutes.
6. Divide the dough in small portions and make as ball.
7. Keep little dry wheat flour in a small bowl.

8. Take a small portion of the dough and dip in dry wheat flour and roll it with a chapati roller.
9. Keep a pan on the fire and heat.

10. Put rolled parota on the hot pan. Sprinkle little oil on the top.
11. Cook for a minute and turn the other side and cook.

12. Parota is ready to serve.
13. Repeat the same and prepare remained parotas.

14. Serve with your choice of side dish. We had it with curd, chutney powder and pickle.

Note :

Use of water should only if required. Radish and boiled potatoes do contain water. So first mix the flour nicely with grated radish and boiled and smashed potatoes. You can prepare parotas as soon as you prepare the dough. Adding ghee instead of oil is optional. I have added oil. Adding more chilly powder is optional. Adding more spice is not good for health. Use of more oil to prepare parotas is optional.
Time : Preparation 15 minutes.
Preparing parota 15 minutes : Total time 30 minutes.
Serves : 3 to 4.

Flax Seeds - Radish Chutney

Here is Flax Seeds - Radish Chutney. It is yummy, easy, healthy, simple and quick.

Chutney is one of the side dish for many main dishes. We South Canara people are used to eat Plain rice with any spicy chutney and a spoonful of ghee. That taste heavenly and the one who eats this combination of Hot Rice + Spicy Chutney + Ghee will simply agree and will droll again for the same.

Varieties of chutneys can be prepared using different ingredients.
Here I have tried Flax seeds and Mooli/Radish and coconut chutney.

Let us see some benefits of eating Mooli/Radish in our diet.

Radish is fiber rich vegetable and it helps in digestion. It boost immunity and good source of anti oxidant properties. It is one of the good food for people who suffer from piles. It helps to treat urinary infections. Radish is rich in potassium and helps in controlling the blood pressure level in our body.
Radish has a low glycemic index and helps to regulate sugar level in our body. Radish juice helps on the blood sugar level of diabetic patient. Radish is filled with Vitamin C, phosphorus, zinc and Vitamin B complex properties.  They are very good for the skin. The water content in Radish helps to maintain healthy moisture in the skin. Eating radish helps in protecting our kidneys. It is good for treating jaundice. Radish is good for
 liver and stomach. It help in purifying the blood and eliminate toxins and waste. Radish is rich in Vitamin C, potassium, calcium, sodium, folate, magnesium, phosphorus, zinc,  Vitamin B6, Vitamin A and Vitamin K.
Flax seeds - Radish Chutney goes well with idli, dosa, chapati, rotti, plain rice and most of the main dishes. No Onion or Garlic is used in this Flax Seeds - Radish Chutney.
chutney.
Let us see the recipe Now :

Ingredients :

To Fry :
Flax seeds : 1 Tablespoon
Cooking Oil : 1 Teaspoon
Byadagi chilly : Red chilly : 5 to 6
Curry leaves : 8 to 10
Ingh /Asafoetida : A little
To Grind :
Coconut : 1 Cup
Tamarind : 1 Small marble size
Radish : 1
Salt : As required
To Season :
Mustard seeds : 1/2 Teaspoon
Oil : 1 Teaspoon
Curry leaves : 5 to 6
Ingh : A little

Method :

1. Wash and scrape out the outer layer of Radish and cut into circle shape. (Very thin slice).
2. Grate coconut and keep it aside;

3. Keep a small frying pan on the fire and add 1 teaspoon of oil. Add flax seeds and fry till they turn crispy. ( On low flame ).
4. Add red chilly and fry for a minute. Add curry leaves and ingh. Put off the fire. Add cut radish and mix it well. Let the fried ingredients cool.

5.Grind the fried ingredients with a small marble size tamarind. (Add required water while grinding).
Add required salt and churn for a minute.

6. Shift the chutney to a serving dish. Add mustard seeds, curry leaves seasoning with ingh.
7. Serve with the main dish you have prepared.

Note :

Fry flax seeds on low flame. Adding more / less chilly is optional. Adding more coconut is opitional.
No need to fry the mooli / radish much. Add radish pieces at the end and put off the fire.
Serves :2 to 3 
Time : 10 Minutes

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.

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).