Mooli Paratha

Mooli Paratha.

Mooli paratha is a well known paratha made by stuffing wheat dough with grated daikon. White radish is grated and mixed with spices and herbs. A dough is prepared with just the wheat flour. The grated radish is stuffed into wheat dough and rolled into thick parathas. The mooli paratha is cooked on flat pan until its golden brown in color.
Makes: around 3 Servings of Mooli Paratha.

Ingredients:

White Radish / Daikon 5 – 6 inch long
Wheat Flour 1 1/2 Cups
Red Chile Powder 1/2 tsp or Green Chiles 2 minced
Ajwain a pinch
Cilantro few Sprigs
Salt to taste
Oil as required

Method of preparation:

Wash and finely chop the cilantro.
Peel, remove ends and grate the white radish.
Apply half a tsp of salt to the grated radish and leave aside for 15 – 20 minutes.
Squeeze off the water from the radish and reserve the water.
Alternatively, just use the freshly grated white radish.

Knead wheat flour into somewhat tight dough with few pinches of salt, reserved mooli water and enough fresh water.
Keep the dough covered with wet kitchen towel for half an hour.
Divide the dough into 3 – 4 portions.

In a mixing bowl, mix together grated radish, red chile powder or green chiles, ajwain, cilantro and salt.

Take each portion of wheat dough, press it a little to form a small disk.
Take a tbsp of the white radish mixture and place it on the disk.
Now bring together the edges and press it to form a ball.
Carefully knead each dough ball into 5 – 7 inch diameter disc with help of a rolling pin.
Repeat the same with remaining wheat dough portions.

Heat a flat griddle on medium heat, brush half a tsp of oil all over the griddle.
Place the paratha on hot griddle and let it turn golden brown.
Add quarter tsp of oil on uncooked side and turn it over to let it cook.
When both sides are cooked properly, remove radish paratha onto a plate.
Repeat the same with remaining rolled out paratas.
Serve hot mooli paratha with raita of your choice.
Notes: You can make even thicker parathas if you wish.

Suggestions: If the paratha is not cooked properly, put them back on the flat pan and cook till its done. If the stuffing tends to come out while rolling the dough, apply a thin layer of wheat dough to patch it. Or make sure to stuff just enough stuffing.
Variations: You can also add your choice of spices to the grated white radish if you wish. Like, garam masala, amchur powder, chopped onion etc.. You can also mix the grated radish mixture along with the wheat flour instead of stuffing it.
Other Names: Mooli Paratha, Daikon Parata, White Radish Flat Bread.

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Radish Leaves Rasam

Mullangi Aku Charu.

Radish leaves are cooked due to their medicinal properties. In radish leaves rasam, radish leaves are boiled in water till soft and then blended smoothly. The blended leaves are cooked along with onion or green onion and tamarind extract. Seasoning the rasam at end enhances its taste.
Makes: 2 Cups of Radish Leaves Rasam

Ingredients:

Radish Leaves 2 Cups Packed
Tamarind 1 inch sized ball
Green Chiles 2
Green Onion 2
Turmeric Powder a big pinch
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Wash, remove ends and slice the green onion.
Soak tamarind in half a cup of warm water for sometime and extract all the juice.
Remove stems, wash and slice the green chiles.

Pluck the radish leaves from the stems.
Clean and thoroughly wash the radish leaves along with stalks if desired.
Roughly chop the radish leaves and put them in a cup of boiling water.
Add pinch of salt and boil till leaves are soft.
Cool and blend the leaves along with the liquid into smooth paste.

Reheat the blended liquid and pour 1 or 1 1/2 cups of water.
Add chopped green onion, tamarind extract, green chiles, turmeric powder and salt.
Boil for 5 minutes.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, remove from heat and add to above rasam pot.
Remove from heat and serve radish leaves rasam with plain steamed rice.
Notes: Make sure to thoroughly cook radish leaves before blending them.

Suggestions: If liquid is too thick, add more water and bring to boil. If the rasam is too thin, boil and reduce it as required.
Variations: Add crushed garlic to the talimpu. Some more additions are cooked dal, tomatoes and onions.
Other Names: Mullangi Keerai Rasam, Daikon Leaves Rasam.

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