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

Raw Jack - Mango Curry

This is the time we get Raw Jack. Just before it grows and turns as fruit. Raw Jack. can be used in many types of curries and other items. We can  prepare Raw Jack dry curry, (Palya), Raw jack sambar, Jack coconut curry, jack papad, chips, curd curry and even pickle etc.
Here is a recipe of Raw Jack Curry. I have used some raw mango pieces instead of tamarind pulp. It has given a tangy taste to the curry. Adding jaggery helps the curry to reduce the tangy taste. Jaggery helps to reduce the gastric properties while cooking, Since it contain anti oxidant properties.
Raw Jack Curry can be eaten with plain rice, chapati, poori, naan, idli, dosa and even any kind of rotti.
Lets see the Recipe :
Things Needed:
Raw Jack : 1 Bowl
Toor Dal : 1/2 Cup
Raw Mango Pieces : 1/2 Cup ( Or half of one medium sized mango)
Jaggery : 1 Table spoon
Coconut : 3 to 4 Table spoon
Rasam Powder : 2 to 3 Table spoons
Salt : to taste
Turmeric Powder : a pinch
Oil : 1 Tea spoon
Mustard seeds : 1/2 Tea spoon
Jeera : 1/2 Tea spoon
Curry Leaves : 5 to 6
Asafoetida (Ingh) : a pinch

Method :
1. Remove the top skin of the raw jack nicely and clean it nicely. Cut the vegetable in to pieces. (Remove the hard stem from inside).
2. Soak these cut pieces in water for 5 to 10 minutes. Wash it again and Pressure cook for 4 to 5 minutes. Leave it for cooling.

3. Wash and cook dal in a pressure cooker. ( You can pressure cook at one time keeping them in separate bowls). .

4. Grate coconut and cut mangoes. Grind coconut, jeera, mango pieces and rasam powder together with little water till paste.

5. Remove from mixi jar.

 6.. Keep a pan on the fire. Put cooked dal, raw jack, salt, turmeric powder and jaggery. Mix it well and let it boil for 2 to 3 minutes.
7.. Add ground coconut mixture and mix it slowly and cook for another 2 more minutes.

 

8 Shift it to the serving bowl and add mustard,ingh and curry leaves. splutter. 
9. Serve this Raw Jack Mango curry with the main dish.

Note : It is very difficult to remove the outer skin of Jack fruit. Use a strong knife. Be careful. Apply some oil to the knife before start cutting the Jack fruit. Jack fruit contain loads of wax in it. You kneed to cut the stem (the hard part inside the jack fruit). Cooking in pressure cooker will save the time. Adding extra jeera along with rasam powder helps to reduce the gas. You can also use Maiyyas or MTR Rasam powder. I used home made. (Roast 1/4 Tea spoon of methi seeds till brown, add coriander seeds ( 2 Table spoons), fry nicely and add red chilly ( 5 to 6) and jeera. (1/2 Tea spoon). Add ingh and curry leaves. Leave it for cooling and dry grind. Fresh Rasam powder is ready to use. Using of more chilly is optional. Use of onions and garlic to the curry is also optional. I have not used.
Using  a spoon of ghee adds to the taste.
Time : 40 minutes.
Serves : 4 to 5