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

Radish Tambuli & Rava Rotti

Radish Tambuli is one of the side dish and we can have them with plain or  any masla (spicy) Rice, Chapati, Poori or any kind of rotis.(Naan, Parata etc).
Tambuli is a famous South Canara dish and it is served first. It is prepared using any vegetable (most of the vegetables) and lightly spiced with jeera and pepper. Then added butter milk or curd. Tampu means cool and huli means gravy dish. Tampina Huli has become Tambuli. It helps to cool our body. The weather in Southern part of Karnataka, is screeching hot. Eating these type of Curd or Butter milk preparation helps to cool and take care of our health. Radish Tambuli is not only tasty it is good for health too.  Radish is called as  Moolangi in Kannada language.
Lets see some benefits of eating Radish in our diet.
Radish is very good for the liver and stomach. It contain anti oxidants and it purifies blood and eliminates toxins and waste. Very good for treating Jaundice. Radish contain fiber and roughage and this helps for good digestion and helps in curing constipation and piles.
 Regular use of Radish helps to solve urinary disorder problems and juice from the radish helps to cure inflammation and burning feeling during the urinary infection..Radish is good for people who suffer from respiratory disorder, Bronchitis and Astama. They help to decreases congestion of respiratory system since they contain anti congestion qualities. They are rich in vitamins and protect the respiratory system. They are rich source of potassium and helps to maintain the blood pressure and diabetes.They also rich in Vitamin C and helps to build a good immune system in our body. The other benefits like, radish work as a good appetizer, mouth and breath freshener, laxative and metabolism regulator. Regular eating of radish help to improve blood circulation. They are good treatment for headaches, acidity, constipation, nausea, obesity, sore throat, whooping cough, gall stone treatment and gastric problems.
Radish Tambuli should be eaten for lunch .I have prepared Rava rotti using this Tambuli. We all liked it and you can give a try too..
This is an easy and healthy recipe. The remaining tambuli is used for Rava Rotti (next day breakfast) with carrot.

1. Radish Tambuli :

Things Needed :
Radish  : 2
Red Chilly : 1
Pepper Pods : 3 to 4
Jeera : : 1/2 Tea spoon
Coconut : 1 Table spoon
Salt : required salt
Curd : 1 small cup
Ingh : a pinch
Ghee : 1 Tea spoon
Curry leaves : 5 to 6

Method :
1. Wash and remove the outer skin of Radish. (slightly scrape it out.).
2. Wash again and cut them in to small pieces.
3. Keep a small pan on the fire. Add ghee and 1/4 Tea spoon of jeera, pepper pods and a red chilly.

4. Fry nicely till jeera turn bit brown. Add cut radish, 2 to 3 curry leaves and ingh.
5. Slightly fry them for 1 minute. Put off the fire and leave it for cooling.

6. Grind this fried radish mixture with a table spoon of coconut, required salt and very little water. ( till paste).

7. Remove from the mixi jar and put it in a small bowl. Add curd to it. Mix it well.

8. Add jeera and curry leaves splutter. Radish Tambuli is ready to serve.

Note : Adding savoury curd enriches the taste of Radish tambuli. You can add butter milk instead of curd. The consistency is according to your taste. When you add buttermilk it turns very watery. I have added curd. Buttermilk can be used for grinding mooli and coconut mixture too. Using butter milk is healthy optional.
Serves : 4 to 5
Time : 10 minutes.

2. Carrot - Rava Rotti using  Radish Tumbuli.

 Things Needed :
Medium size Rava : (Semolina) : 2 Cups
Carrot : 2 (Medium size)
Radish Tambuli : 1 cup
Salt : Required
Oil : 3 to 4 Table spoon
Method :
1. Take a big bowl. Add Tambuli , rava, salt  and carrot. Mix it well.

2. Add required water and prepare the dough. (Little thicker than idli dough consistency).

3. Keep a dosa pan on the fire. Heat. Sprinkle little oil all over the pan.
4. Now let the flame be low. Take a handful of the rotti dough and spread it slowly like circle form.
5. Sprinkle little more oil on the roti and level the roti in same thickness. Cover and cook on both sides. ( let the flame be medium while
  cooking). Turn the other side and cook on that side for 20 seconds. Rava Rotti is ready to serve.

 6. Repeat the same with remaining dough.
7. Serve with any side dish you have prepared.

Ready to Serve Rava Rotti with Raw Jack Curry.

Note : You can add onions, capsicum to the dough. Taste may differ. ( I did not). Adding more coconut also adds to the taste. ( I did not). Serve with little butter on the top of Rotti.( optional). Do not use any stale tambuli. It is not healthy and you might be sick. Adding more chilly is optional. You can also use Ragi, Jola or Rice flour instead of Rava.
Time : 30 minutes.
Serves : 3 to 4.

Radish (with it leaves) Curry

Radish is one of the healthiest vegetable one should intake regularly. You can prepare many dishes with its leaves also. This recipe contain Radish and its leaves also.I have eaten Radish Curry in one of our friend's house in Dehra Doon. That was with different spices.
Here I have tried this curry with simple spices which are at home and we South Canara people normally use. It can be prepared like sambar also. No Dalls are used here. Using of coconut gives fresh and good aroma . It adds thickness and using red chilly ( badagi) gives a good colour to the curry.

Lets see some benefits of eating Radish and its leaves.

 Radish is one of the nutritious root vegetables which can be used in salads as well as in main recipes.
Radish is used for jaundice treatment as it is good detoxifier for the liver and stomach.
It helps in purifying the blood and eliminating body toxins and waste through urine.
It is considered as having more roughage and fibers and helps to digest the food easily and good for people who are suffering from constipation. Radish also used to treat piles.
It prevents the kidney and urinary system from infection and other disorders.
It has anti inflammatory property which reduces the inflammation during any infection.
It is high in Vitamin C and packed with antioxidants.
It is also a good source of potassium and helps in maintaining the blood pressure under control. It also reduces the blood pressure.

Here is a recipe of Radish (with Leaves) Curry which can be prepared easily and quickly. We can have this curry with chapatis, plain rice, roti, poori or even with some masala rice.

Things Needed :

Muli (Radish with its leaves) : 5 to 6
Coconut : 1 cup
Red chilly : 4 to 5
Jeera ( cumin seeds) : 1/2 Tea spoon
Coriander seeds : 1 Tea spoon
Tamarind : 1 marble size
Pepper Pods : 5 to 6
Ginger : 1 small piece
Curry leaves : 5 to 6
Mustard seeds : 1/2 Tea spoon
Methi seeds : 4 to 5
Jeera : 1/2 Tea spoon
Coriander leaves : 2 to 3 Table spoons
Salt : To taste
Oil : 1 Tea spoon.

Method :

1  Wash and cut radish with its leaves into small and cook with sufficient water and keep it aside.

2. Grate coconut and grind with red chilly, 1/2 tea spoon jeera, pepper pods, tamarind and coriander seeds

3. Now keep a pan on the fire and heat. Put oil, mustard seeds and methi seeds. Let mustard seeds splutter.
4. Add jeera and curry leaves. Leave it for 10 seconds.
5. Add cooked Radish and its leaves. Add a pinch of turmeric powder and required salt. Let it boil for 2 minutes.

6. Add ground coconut mixture and mix it nicely and boil for 2 to 3 minutes. Stir in between.

7. Now shift the Radish Curry to a serving dish and serve with the main dish you have prepared.
8. Add coriander leaves and a spoon of ghee on the top, mix it well and then serve.

 Note:

Cook nicely till the vegetable is soft. You can add onions and garlic to this curry. (optional).
You can also add little jaggery if you wish to be bit sweet.
You can add some cooked dal like toor or moong dal to make the curry more thick.
Adding more oil is also optional.You can add lemon juice instead of tamarind.

Time : 20 minutes

Serves : 3 to 4.

Radish + Gooseberry Dal

Ready to serve Radish + Goose berry Dal 

 Radish is a root vegetable and it has got immence medicinal values. Radish is very good for the liver and stomach. It acts as a powerful detoxifier. Radish is the best medicine for constipation since it contain very high fibre. It is considered as roughage. It helps to heal the symptoms of the piles very quickly. It also help to cure the urinary disorders. It helps to reduce the blood pressure since it is a very good source of potassium. Radish is also good for diabetes. Radishes contain vitamin - C, phosphorus, zinc and vitamin B Complex which are good for the skin. Radishes have anti - pruritic properties and can be used as effective treatment for insect bites and bee stings. Not only above said benifts of the radish it is good medicine for fever, respiratory disorders, bronchitis and astama, and gallbladder, a good appetizer, regulates metabolism, improves the blood circulation, obesity and gastric problem.
Goose Berry is well known for its endeavoring properties and its nutritional benifits. It is enriched with great vitamin C and contain Iron and vitamin too. Consumption of gooseberry prevents many health diseases and empowers the strength.  It is said that regular intake of amla juice makes the skin glow and hair strong.
Radish + Goose berry Dal recipe is a healthy dish and you can have them with chapatis,pooris, rice, rotis, idli and dosas too. Its tasty and easy to prepare. Its not much of spice and good for all age group people.

Things Needed:

Radish (Mooli) : 3 to 4 (medium sized)
Goose berry : 2 ( medium size)
Toor dal : 1/2 Cup
Jeera : 1 Tea spoon
Green chilly : 2 to 3
Coriander leaves : 2 to 3 Table spoons
Curry leaves : 6 to 8 leaves
Oil: 1 Table spoon
Mustard seeds: 1/2 Tea spoon
Ingh or Asafoetida : a pinch
Salt: as required
Water : required
Lemon : 1/2 rind juice
Turmeric powder: a pinch
Ginger : 1 Tea spoon (grated)

Method:
1. Wash and scrape out the outer layer of Radish and wash again.
2. Wash green chilly, curry leaves and coriander leaves and cut it into small.
3. Cut radish into small pieces or according to your wish.

4. Grate goose berry and keep it aside.
5. Wash and pressure cook Toor dal and keep it aside to cool down.
6. Cook radish separately with little water till its soft.
7. Now keep the pan on the fire and heat. Add mustard seeds and 1/2  tea spoon of jeera.
8. Let the mustard seeds spurt. Add curry leaves, green chilly and ingh to it.

9. Add cooked toor dal, ginger and radish. Add pinch of turmeric and salt to it.

10. Let it boil for 2 to 3 minutes. Mix in between so that it does not get burnt at the bottom.
11. Now add grated gooseberry and coriander leaves.

12. Mix it well and serve with chapati or Hot rice with a spoon of ghee on the top.

Note:  Adding gooseberry may turn the dal little blackish. No need to be worried. The taste does not change. The colour changes since it has a strong amla content. You can also add 1 tea spoon of lemon juice if you like tangy taste. You can also add little jaggery. You can also grind little coconut and jeera and add it to the dal and boil for 3 to 4 minutes. The taste differ. Adding garlic also will be good (optional).
Time : 40 minutes
Servings : 4