MOOLI KI SUBZI

 MOOLI KI SUBZI

Today's recipe is called, "Mooli Ki Subzi" after the main ingredient radish - which is called Mooli in Hindi. In Kannada and my mother tongue, Konkani we call it Mullangi. This vegetable has numerous health benefits and is fairly easily available.

Elsewhere in this blog, you will find recipes for dishes made with radish, such as :- 

• Mullangi Sambar 
• Mulangi Batate Sukke
• Mullangi Kosambari 
• Mooli Parantha

This simple to make yet tasty stir fry has been adapted from the YouTube video " Mooli Ki Sabzi" by Chef Varun Inamdar of Rajshri Foods. 

The number of green chillies used depends on your preference for spicy food. I have toned down the number of green chillies used to suit our taste. 

I tried this out the other day and we loved it. 

Ingredients:-

• Mooli / Radish, 2 
• Green Chillies, 4-5 
• Garlic Cloves, 8-10 
• Onion, large- sized, 1
• Oil, 2 tsp
• Salt, to taste

Method:-

Wash the radish thoroughly and snip off the two ends

Lightly peel the radish and chop them into cubes.

Chop the onion

Cut the green chillies into pieces  

Using a mortar and pestle, roughly crush the green chillies

Likewise, lightly crush the garlic cloves retaining the skin. If you so prefer, you can peel the garlic before crushing. 

Heat oil in a kadhai and on medium heat add the crushed green chillies then immediately add the crushed garlic cloves

Saute this till it gives off a good aroma

To this add the chopped onions and saute till they become translucent

Now add the radish cubes and mix well

Add salt to taste 

Cook the radish on medium heat for 8-10 minutes stirring from time to time 

Switch off the gas and transfer the Mooli Ki Subzi to a serving bowl

Serve as a side dish with the main meal 

MULLANGI PALYA

 MULLANGI PALYA

Today's recipe - Mullangi Palya- is for a yummy side dish made with radish. In Kannada, radish is known as "Mullangi" while "Palya" in Kannada roughly translates to a curry or side dish. 

This commonly available root vegetable is known as Mooli in Hindi and is strong in antioxidants .

Here is an article about the numerous  health benefits of radish. 

Elsewhere in this blog, you will find recipes for other dishes made with radish, such as:-

• Mullangi Sambar
• Radish Tomato Salad
• Mullangi Kootu

I have adapted this from Radish Fry or Mullangi Palya by Rekha Aduge. 

We enjoyed this a lot with hot chappatis. I hope you will, too.

Ingredients:-

• Mullangi (Radish),  2 
• Mustard Seeds, 1/4
• Cumin Seeds, 1/4 tsp
• Urad Dal, 1 tsp
• Garlic Cloves, 8
• Green Chillies, 3
• Onion, 1
• Curry Leaves, a few
• Turmeric Powder, 1/4 tsp
• Oil, 1 and 1/2  tbsp
• Salt, to taste
• Fresh Coconut Gratings, 2 to 3 tbsp - for garnish
• Coriander Leaves, finely chopped, for garnish 

To Be Ground To A Coarse Powder:- 

• Urad Dal, (Black Gram Dal), 2 tbsp
• Dry Byadgi Red Chillies, 2

Method:-

Wash the radish thoroughly and snip off the two ends

Peel the radish and chop them.

Peel and chop the onion

Lightly crush the garlic cloves

Cut the green chillies

Dry roast the urad dal along with the dry red chillies in a kadhai till it changes colour and turns slightly golden

Allow it to cool

Transfer to a small mixer jar and grind to a coarse powder in pulse mode

Keep this ground powder aside

Heat oil in the same kadhai and on medium heat add the mustard seeds and cumin seeds

When they splutter add the urad dal and fry till it turns golden in colour

To this add the lightly crushed garlic cloves and the cut green chillies

Saute till the it gives off a good aroma

Next add the chopped onions and curry leaves

Sauté for 30 seconds then add the chopped radish, turmeric powder, and salt to taste. Mix well and sauté for 2 minutes

Add about 1/4 to 1/2 cup of water 

Cover and cook the radish on medium flame stirring from time to time for about 5 minutes or till it gets done and the water evaporates

Add the freshly ground powder of urad and chillies and mix well

Switch off the gas and garnish with fresh coconut gratings and finely chopped coriander leaves

Transfer to serving bowl

Serve the Mullangi Palya as a side dish with rice or chappatis 

MOOLI PARANTHA

MOOLI PARANTHA

I like to make paranthas quite often especially in the winter months, more so when there are so many types of paranthas that one can make. You will therefore find multiple recipes for paranthas in this blog, such as Oats Masala Parantha,  Spring Onion Parantha, and the ever popular Aloo Parantha.

Today's recipe is for Mooli Parantha made using radish which is called Mooli in Hindi. In Kannada and Konkani we call it Mulangi. This vegetable has numerous health benefits and is fairly easily available.

Broadly, there are two methods to make paranthas. In one method, you can roll out the chappati and place the stuffing in the centre, then draw the edges to the centre, roll it out dipping it in the dusting floor and finally cook the parantha.

In the other method, you can make two chapptis of the same size, keep the stuffing in the centre of one of them leaving space along the edges, cover it with another chappati and then seal the edges and cook the parantha.

For making Mooli Paranthas, I have today used the second method.

Do remember that the radish has moisture content  and gives off water when it is grated.

The quantities mentioned in the recipe yielded 3 mooli paranthas ( made with 6 chappatis and stuffing as explained in the Method).

Ingredients:

• Mooli (Radish), 250 gms
• Atta (Wheat Flour), 1 and 1/2 cups + some for dusting
• Coriander Powder, 1 tsp
• Amchur (Dry Mango Powder), 1/4 tsp
• Red Chili Powder, 1/2 tsp
• Ginger, grated, 1/2 inch
• Green Chilli, finely chopped, 1
• Coriander Leaves, finely chopped, 2-3 tbsp
• Salt, to taste
• Oil, as required for kneading the dough + for making paranthas

Method:

Wash, peel and grate the radish.
To the grated radish, add coriander powder, amchur, red chilli powder, grated ginger, chopped green chili, chopped coriander leaves and salt. Mix well and keep aside for about 10 minutes.
Next, squeeze the grated radish and keep the juice aside.
This juice can be used while kneading the dough for the parantha.
Place the wheat flour in a large bowl, add 1 tsp of oil and a little salt. Add the mooli juice kept aside and the required water little by little to knead the dough. Make sure the dough is neither too stiff or too soft.
Cover the dough and let it rest for 20-25 minutes.
Grease your hands and knead the dough again till smooth.
Divide into equal portions.
Take one of the portions, dust it with atta, and roll it out to make a chappati.
Similarly, make another chappati with one more portion of the dough.
Lightly spread some oil on the chappati
Keep 2-3 tsp of the stuffing , made earlier, in the centre of the chappati and spread it evenly leaving 1/2 inch space along the edges
Place the other chappati on top and press it gently along the edges to seal both the chappatis
Roll the chappatis gently, without exerting too much pressure, to seal the stuffing
Spread some oil on the tawa and heat it. When it is hot place the rolled out parantha and let it cook
gently pressing the parantha with a ladle
Then flip the parantha and cook on the other side by drizzling some more oil
Once the paranthas are cooked, remove to a serving bowl
Serve hot with curds, pickle or curry of your choice.