Mullangi Paratha / Mooli Paratha / Radish Stuffed Flatbread is a punjabi recipe. Radish has lot of health benefits and these parathas are truly satisfying and comforting
This fenugreek gravy goes very well with Rice and Tiffin. Heat oil in a pan tamper mustard then add sliced garlic and soaked fenugreek sort till nice aroma arrives
Chop onions and grate radish, Keep it aside. Add grated radish. Radish is rich source of fiber, Vitamin B6, Riboflavin, Copper, Calcium & low in calories. 1 small onion2 medium white or red Radish7 ~ 8 green chilies or 4 ~ 5 red chilies(or to taste)2 garlic pods 2 tsp cumin 1 tbsp tamarind paste / marble size tamarind or to taste 1/2 tbsp oil Salt - To tasteFor Seasoning. Fry for 6~8 minutes until raw smell disappear or until liquid from radish evaporates and keep it aside
My kids love radishes and the only way they have it in sambhar or kuzhambu. I had couple of radishes in my refrigerator and when thinking of what to make as a side dish for chapatti, I experimented with this recipe
Methi leaves/fenugreek leaves /vendhaya keerai. Methi/Vendhaya Keerai. Methi/fenugreek. Having said some of the benefits of methi/fenugreek let’s move on
Mullangi/Radish Chutney is simple yet delicious. Radish has lots of medicinal values. Radishes are a natural cleansing agent for the digestive system, helping
Usually this dish is prepared with amaranth leaves, I just replaced it with fenugreek ones. When the dal is half done, add the fenugreek leaves, onion, garlic and tomato
My boy’s love radish and I often have to add a lot of it in the sambhar. My other recipes with radish – Mooli Paratha – flatbread with radishMullangi subzi – Radish curry
Thuvaram paruppu/red gram dal – ½ cup (uncooked). I wanted to make something that had both the methi leaves and seeds in it and that is when I remembered my mother’s recipe of Menthiya keerai sambhar that is loaded with the flavor of methi
There would hardly be an Indian who does not know what "Sambhar" is. That says a lot about "sambhar". I hope now you understand why it is a big deal that "Sambhar" is so popular
Inspired by few blogger friends and a Singaporean friend, I tried Radish salad | Mullangi Kosambari and Mullangi chutney, the outcome was good and there
Pour this mixture over the sambhar and mix through gently. While the lentils are cooking, heat 2 tablespoons vegetable oil in a small skillet, and saute the mustard seeds, cumin seeds, sambhar masala, dried red chillies, asafoetida, curry leaves, garlic and coconut, until the coconut becomes a golden brown - take care not to burn. 2 teaspoons sambhar powder
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