Coriander leaves+ Mooli Parota

Coriander Leaves + Mooli Parota is one of the famous healthy dish and you can have them for breakfast/lunch/dinner.

I have used coriander leaves, Radish and some spices which are easily available in the kitchen.

Let us see some benefits of having " Coriander leaves " and Radish in our diet.
Coriander leaves / daniya leaves contain minerals like Potassium, Calcium, Magneshium and rich in Iron. These leaves help in digestion, protects against urinary tract infections. It relives instestinal gas. Even it helps women who are those suffering from mesnstrual flow. It also helps in proper functioning of nervous system and strengthens of the bones. Coriander contains anti-oxidants which promote a helathy body. It does wonders for obese and diabetic people. It helps to reduce the fats and aids weight loss. When eaten fresh and raw, coriander tremendously reduces sugar level. Chewing raw coriander leaves help people suffering from bronchitis and astama.

Radish is one of the nutritious root vegetable featured in both salads as well as in main recipes. They are one of very low calorie root vegetables. Fresh roots are rich in vitamin C. They are very good for the liver and stomach and acts as powerful detoxifier, means it purifies the blood. it is extremely useful in treating jaundice. Radishes are considered roughage means it helps to cure piles and avoid constipation.
 Here I have tried a recipe, using coriander leaves and radish. Coriander leaves and Mooli are used with wheat flour and prepared coriander + mooli parotha which is good for all the age group and any time of the day. It is healthy and not much of spice is used, so that we can have these Mooli Parothas without hesitations. Mothers can even pack these Parotas to kids lunch box for schools.Since the taste remain same, you can also pack these Mooli -coriander Parota when you are travelling or having a long journey.
Ingredients:
Coriander leaves : 1 Bunch
Mooli / White Radish : 2
Potato : 1 (Medium size)
Wheat flour : 3 cups.
Jeera Powder : 1/2 Teaspoon
Garam Masala : 12 Teaspoon
Red chilly " 1/2 Teaspoon
Oil : 1/2 Cup
Turmeric powder : a pinch
Salt : required
Water : required

Method :
1. Wash and cut coriander leaves into small. Cook one potato and remove its outer skin once it is cooled.
2. Grate Radish/Moolangi, add cut coriander leaves, jeera powder, chilly powder, garam masala powder and salt.

3. Mix it well with your fingers. Smash cooked potato and add it to grated radish mixture.

4.  Now add wheat flour to the radish mixture and mix it well. Add a tablespoon of oil.
5. Add required water little by little and mix the dough. (chapati dough consistency)

6.. Divide the dough into small balls. Keep a small bowl of wheat flour aside.
7..Now roll down the small ball of the dough into chapatis with chapati roller.

8. Keep a pan on the fire. Sprinkle little (1/2 teaspoon) oil on pan and put rolled parota and cook on both side. You can use another 1/2 spoon of oil to cook parota on the other side.

9.. Repeat the same with the remaining dough and prepare Parotas.
10.Now serve Hot Coriander - Mooli Parota with the side dish you prepared and a cup of curd.

Note :
Use of more Radish is optional. Adding more/less spice or any other spice is optional. Using less spice is always good for health. Take care while adding water while preparing the dough. Radish contain more water and adding more water may take more and more flour. Adding boiled potato helps the parota turn soft. Use of more/less oil is optional.
Time : 30 Minutes
Serves : 3.

Raagi + Spring Onion Rotti

Raagi or finger millet is known as Taidalu in Telagu, Kelvaragu in Tamil, Panjapulle in Malayalam and Maduva in some parts of North India and Nachani in Marathi.
Ragi is considered as a highly nutrient food in India and it is cultivated from ancient times of India. Ragi has wonderful and amazing qualities. Ragi is rich in minerals like calcium, iron and thiamine. Ragi is also rich in carbohydrates, low in fat and helps in reducing obesity. Ragi is a boon for poeple suffering from diabetes. It is also a good for people who are suffering from constipation. Ragi is good for obese people because its digestionis slow and glucose is relaased very slowly into the blood.
Spring Onions contain healthy composition of vitamin -A, Vitamin -B2, Vitamin K and Vitamin C. They are very low in calories. They lower the oxidation of cholesterol and reduce the risk of coronary heart disease. Anti-bacterial properties in Spring Onions help to fight against cold and flu. Sulfur compound in this vegetable help in reducing and controlling blood pressure levels.
Here is a recipe with Ragi + Spring onions Rotti. Added coriander leaves, curry leaves, green chilly, coconut and ginger will give a spicy taste and who do not want it spicy, can avoid green chilly.  We can have this rotti for breakfast, snack or for dinner too. We can have this rotti with any type of chutney or Sambar or even with Dal. Definitely all the age group will enjoy eating this rotti.
Things Needed :
Raagi flour : 2 Cups
Rice flour : 2 to 3 Table spoons
Spring Onions : 2 Bundles
Coconut : 1/2 Cup
Green cilly :2
Curry leaves :20 to 25
Coriander leaves : 3 to 4 Table spoons
Salt : to taste
Oil: 1/2 Cup (3 to 4 Table spoons)

Method :
1. Wash and cut spring onions, green chilly, coriander leaves and curry leaves. Grate coconut. Grate ginger.
2. Take a big bowl. Put ragi flour, rice flour, cut spring onions, coconut, green chilly, curry leaves, coriander leaves, grated ginger and salt.
3. Mix nicely and then add required water. Let the dough should be soft and little watery.
4. Now keep a tava on the fire. Heat and sprinkle oil on the tava. Take a handful of rotti dough and spread it on the tava in a dosa shape.
5. Sprinkle 1 tea spoon of oil on the top of the rotti. Cover the rotti with a lid and cook on low or medium flame.
6. Turn the other side and cook for 1 to 2 minutes and remove from the pan and serve hot rotti with any kind of chutney or sambar of your choice.
7. Repeat the same with the remaining rotti.
Note; You can also add cut onions to this dough while mixing the dough. Cook the rotti on medium flame and be sure it does not burnt. Must cover the rotti with a lid, covering rotti will help it to cook faster and also it avoids a white patch ont the rotti. You can use more chilly if you like it spicy. You can also use less oil.  Keep the flame low while you are spreading the dough on the pan. It helps you to spread the rotti as thin as you like it. Keep a bowl of water by the side of the pan. Use this water to dip your hands while you are spreading the rotti. This procedure will help you to spread the rotti as a thin as you like. It also helps you to use less oil. It keeps the moisture while rotti is cooking.
Time : 30 to 40 Minutes.
Serves : 3 to 4