Radish and Mint Chutney for Tiffins

Ingredients

Grated Radish / Mooli : 1 cup
Fresh Mint Leaves : 1 cup, packed
Green chillies : 3- 5
Tamarind : 1 inch piece
Salt to taste
Oil : 2 tsp

For Tempering

Mustard Seeds : 1/4 tsp
Urad Dal : 1/4 tsp
Oil : 1 tsp
A pinch of hing (optional)

Method

1. Soak the tamarind in water for 10 minutes and set aside.

2. Heat oil in a pan and add the slit green chillies and fry for a minute. Now add the    grated radish and mint leaves to it and fry for 3 - 5 minutes till the raw smell    disappears. Remove from the heat and let it cool.

3. Grind the radish mix, soaked tamarind and some salt to a smooth paste by adding little    water. Transfer the chutney into a bowl and keep it aside.

4. Heat a teaspoon of oil in a pan for seasoning. Add the mustard seeds and urad dal and    let them splutter. When the seeds stop popping, add the hing and stir for a few seconds    and turn off the heat.

5. Pour the tempered ingredients over the chutney and combine well. Serve with idli, dosa ,    pongal or upma.

Mooli / Radish paratha

Mooli / Radish paratha

Ingredients

For Stuffing
Mooli/Radish - 1 big
Ginger garlic paste - 1tsp
Red Chili powder - 1/2 tsp
Coriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Garam masala - 1/2 tsp
Cilantro - 2 tsp chopped
Salt to taste
For Dough
Wheat Flour - 2 cups
Salt to taste
Water - 1 cup
Oil for making the mooli paratha

Method

Sieve the wheat flour and salt. Add water and knead to soft dough. Cover and keep aside. Peel and grate the radish and squeeze out all the water.
Heat the pan and fry the radish for some time and add the ingredients and fry for sometime until the raw flavour is gone.
Take a lemon sized dough and roll to a small round say 4 inch in diameter and place 2 to 3 teaspoon of fillings in the center and cover and seal the ends and roll again gently to a thick round paratha.
In a hot griddle cook the paratha on both side until golden brown using little oil on both sides. Serve hot with tomato fry or just yogurt and pickle.

Mooli burji / Radish fry / Mullangi kura

Mooli burji / Radish fry / Mullangi kura

I just experimented with some left over radishes and it was really awesome. This recipe goes so well with rice and roti's.

Preparation time = 20 mins
Serves = 4
Calories = Approx 100 / Serving

INGREDIENTS-
2 Cups Radish (Grated)
1 Onion (Chopped)
3-4 Hot peppers
1 Tsp Crushed red peppers
1 Tsp Garlic (Minced)
1 Tbsp Oil
1 Tsp Mustard seeds
1 Tsp Cumin seeds
1/4 Cup Cilantro (Chopped)
1/2 Tsp Salt - Approx (Or to taste - I'm writing the measurements as one of my friend have a question how much salt should be added to the recipe, :))) .... SO from now ill write down the approx measurements of how much it takes and you can always adjust later if necessary)

PREPARATION-
1. Heat oil in a pan. Add mustard, cumin, crushed red pepper flakes, garlic and saute for a min. Now add onions, salt, turmeric and saute till tender.
2. Once the onion are tender add the grated radish, mix well, cover and cook for another few mins or till all the moisture escapes from the radish.
3. Finally sprinkle cilantro and adjust seasoning. Be careful not to add too much salt as radish always have some salt content in it.