RADISH / MULI PARATHA

I have tasted many variants of parathas,but this radish/muli paratha will remain my all time favourite.You can prepare this paratha with ease. Only grating process is little cumbersome.Considering the taste,the effort is worthwhile !😋😋

 

 

 

 INGREDIENTS FOR THE FILLING

 

RADISH- 4 NOS

 

OIL- 4 TSP

 

CORIANDER POWDER- 1 1/2 TSP

 

CHILLI POWDER- 3/4 TSP

 

GREEN CHILLI- 1

 

CHOPPED CORIANDER LEAVES- 1/2 CUP

 

SALT TO TASTE

 

 

FOR THE DOUGH

 

WHEAT FLOUR-  2 1/2 CUPS

CAROM SEEDS- 1 TSP

OIL- 2 TSP

SALT TO TASTE

WATER FOR KNEADING

PROCEDURE :

1. Wash ,remove the peel and grate radish and keep the gratings aside.

2. Squeeze the water thoroughly from the gratings. You can retain this juice for kneading dough.

3.In a pan heat oil. Now add in the radish gratings,chopped green chillies and fry well till the colour of radish changes to off white.

 

4. Add chilli powder,coriander powder,salt and fry well till the raw smell of the powder evades.

 

5. Add chopped coriander leaves and fry for a minute and switch off. 

6. Prepare the dough by mixing wheat flour with salt,carom seeds,oil and water. If you don't like the taste of carom seeds,you can replace it with cumin seeds.

7. Allow the dough to rest for thirty minutes.After the resting time,pinch out abig ball of dough and divide it into two equal size balls and flatten it on the chapati stone. Place the filling over the rolled chapati leaving the edges.

8.Now roll another chapati. Place it above the filling and gently seal the edges with fingers.Gently press the same with your palm. Don't exert too much pressure,else,your parathas will tear.

9. Heat the tawa and slide the rolled paratha on it. Cook on both sides and brush some oil. Cook untill you see brown spots on both the sides.

 

10. Take the parathas from the tawa and serve with dollop of ghee/butter. Actually,you don't need any accompaniment for this parathas.

RADISH / MULANGI PARUPPU USULI

Paruppu usili or usili is a lentil-based curry popular in the South India. The gram dal dumpling is steamed and tossed along with any veggie till it reaches crumble consistency. There are both traditional and masala version of paruppu usuli. I learned this unique curry from one of the websites but tweaked it a bit to suit my preference.

 

 

 

 

 

 

INGREDIENTS TO GRIND

RADISH- 5-6 NOS

GRAM DAL- 6 TSP

RED CHILLIES- 5 NOS

 

OTHER INGREDIENTS

OIL- 1 TBSP

MUSTARD-1TSP

GINGER GARLIC PASTE- 1 TSP

ONION- 2 NOS

CURRY LEAVES-1 SPRIG

TURMERIC POWDER- 1/4 TSP

COCONUT GRATINGS- 1 TBSP

SALT TO TASTE

LEMON JUICE- 1 TSP

 

METHOD

Soak gram dal in hot water for thirty minutes till it softens. Peel the skin and chop the radish roughly and keep it aside. 

Grind chopped radish pieces,red chillies and soaked lentil to a coarse paste.

Grease idli plates with oil. Transfer the ground paste to idli plates and steam for 10 minutes ,

Allow the steamed contents to cool.

Heat oil in a pan. Crackle mustard seeds,fennel seeds and add chopped onions,salt,curry leaves and fry till it becomes translucent .

Now add in the ginger garlic paste,fry till the raw smell goes off. 

Transfer the steamed contents over the seasoning and fry till it reaches crumble consistency.

Add the coconut gratings and fry for a minute and switch off.

At last add lemon juice and garnish with chopped coriander leaves.

RADISH PAKODA / PAKORA

 I learnt this recipe from a T.V show. I winced,on hearing the name of this dish. I have prepared curry,sambar,paratha with radish. But could  never imagine radish in a crispy,deep fried snack. When I followed the recipe to the T,it turned out flavorsome. 

INGREDIENTS

RADISH- 200 GRAMS

ONION- 2 NOS ( MEDIUM SIZED)

 

GRAM FLOUR- 1 CUP

 

RICE FLOUR- 1/2 CUP

RED CHILLI POWDER- 1 TSP

GARAM MASALA POWDER- 1/2 TSP

GINGER GARLIC PASTE- 1 TSP

CUMIN SEEDS- 1 TSP

 

ASAFOETIDA- 1/4 TSP

SALT TO TASTE

CORIANDER LEAVES CHOPPED

CURRY LEAVES- 1 SPRIG

 

METHOD

 

Wash ,peel and grate radish. Squeeze out the water from the gratings thoroughly. Else,the pakodas will turn soggy.

 

Now  transfer the gratings to a wide bowl. Add the flours and all the other ingredients.

Moisture content in the onions and radish is enough for binding.If required,sprinkle water and mix it.

Heat oil in a pan . When it is hot enough,gently pinch out small portion from the batter and drop it gently in the hot oil.

Fry the pakodas and both the sides till it turns golden brown in colour.

NOTE-  Mixing  batter and heating oil should be done simultaneously. When you allow the batter to rest for longer time,you will miss out on the crispy,crunch texture.

SPICY RADISH CURRY

 

 

 

 

 

 INGREDIENTS

 

 

RADISH- 500 GRAMS

ONIONS- 2 NOS

COCONUT GRATINGS- 1 TBSP

CHILLI POWDER-  1 1/2 TSP

CORIANDER POWDER- 2 TSP

GARAM MASALA POWDER- 1/4 TSP

SALT TO TASTE

TURMERIC POWDER- 1/4 TSP

 

CRUSHED GARLIC CLOVES-  5-6 NOS

 

FOR SEASONING

OIL- 1 TBSP

MUSTARD- 1 TSP

SPLIT URAD DAL- 1 TSP

CURRY LEAVES- 1 SPRIG

METHOD

Wash and peel radish and cut to small pieces and keep it aside.

 

Heat oil in a pan and heat it. Add mustard. When it starts to splutter add urad dal,crushed garlic cloves,curry leaves and fry well.

Add all the spice powders and and fry for few minutes. Add chopped radish pieces over this and add water and close the lid.

Add coconut gratings and garam masala powder and cook for few minutes and switch off.