mooli/winter radish delicious recipe

[pigeonseed]

Hi - I wanted to share this mooli recipe with you, I was looking for something to do with them apart from eating raw in salad, as I have dozens of these beggars

I tried this. It's delicious and even my radish-hating husband loves it. It doesn't taste radishy at all, but very savoury and moreish.

mooli ka paratha - radish-stuffed flat bread
- make a dough of white flour and hit water, knead till stretchy and leave to rest
- grate mooli, and fry in a little oil till crisp and golden brown. leave on plate to cool
- roll small ball of dough into flatish round, place a small ball of radish in the centre, pull up the dough to cover, roll out again to about 4 or 5mm thick (or as thick as you like I suppose!)
- put a bit of oil in the frying pan and fry the paratha till brown on both sides.

This is just so delicious. Nice as a snack and lovely with curry.

If you like proper measurements like grams of flour and so on, there are lots of recipes online for mooli ka paratha.

[pigeonseed]

[1066]

oooo I love parathas - stuffed with spuds, spices or plain. So thanks for the extra idea  ;D  Mooli type curries are also yum (usually quite dry / not much sauce)

Thanks have saved it

1066

[pigeonseed]

- make a dough of white flour and hit water, knead till stretchy and leave to rest

oops - I meant hot water!

[pigeonseed]

oooo I love parathas - stuffed with spuds, spices or plain. So thanks for the extra idea  ;D  Mooli type curries are also yum (usually quite dry / not much sauce)

Thanks have saved it

1066

I'm glad you're going to try it.

I've never tried a mooli curry - have you got a recipe to reccomend?

[1066]

Hi
Tried it last night aw were were having a dal and some green beans and fancied a change from rice. delicious! But I added (as per Madhur Jaffrey) some chopped corriander, a pinch of cumin powder, some chopped ginger and a small amount of chopped chilli) and a bit of garam masala. (mostly cos I had those ingredients in anyway) And YUM!!  So thank you  :)

Radish curries - I've eaten a few over the years, usually done dry. This is 1 recipie I've found and done -

Curried Radish & Leaves / Mooli Patte ki Bhujji - Mamta Gupta

This dish is one of my favourites and is for those of you who grow their own radishes or moolies. Though white moolies are tastier, it can be made with red, small radishes too. When you buy fresh radishes, look out for the ones with fresh looking leaves. Serves 4-6

Ingredients

• 2 large Mooli radishe with leaves or 2 bunches of smaller, red radishes. You can add mature rocket salad leaves 
• 2 tbs. mustard oil 
• 1 tsp. carom seeds or ajwain 
• A pinch of asafetida powder or hing 
• 1/2 tsp. turmeric powder 
• Chilli powder to taste 
• Salt to taste 
• 1 tsp. amchoor or dry mango powder (or use juice of 1/2 lemon or kokum powder)

Instructions

1. Wash and chop the radishes leaves finely. 
2. Peel and chop radishes finely into small cubes. 
3. Steam radish and leaves together in a pressure cooker for 10 minutes. Allow to cool completely, before opening. 
4. Drain water out in a colander and then queeze the leaves to get rid of as much water as possible. 
5. Heat the oil in a wok, add asafoetida/hing and carom seeds. 
6. When the seeds begin to crackle, add squeezed vegetables, salt, chilli powder, turmeric and stir fry until leaves look shiny, approximately 8-12 minutes. 
7. Serve hot with a Dal and Chapatties or with Plain Paratha. 


It came from here - http://www.mamtaskitchen.com/recipe_display.php?id=12986. It also has quiet a few other suggestions for mooli  :D

[pigeonseed]

I made the mooli parathas yesterday, but the mooli wasn't hot at all, the parathas came out a bit thick and stodgy, and I missed the spiciness a bit. So it make a big difference what the original radish is like. I was a bit disappointed.

I like the sound of your mooli patte ki bhaji 1066, it sounds fairly quick and straightforward. I'm going to try it!

I found a recipe for radish leaves only which I love to do occasionally, but it's more fiddly than that one. It came from a forum on sukhdukh.com, and the thread's gone now. I use a little bit of peanut butter instead of peanuts, and if I don't have lemon (and I never have amchoor!) then I use a tiny bit of vinegar. But this is the recipe:

Ingredients:
1 cup tender greens of white radish, finely chopped
1 tomato finely chopped
1 tsp. chilli powder
1 tsp. coriander seeds powder (dhania powder)
1/4 tsp. turmeric powder
1 tsp. dried mango (amchoor) powder or
1 tsp. lemon juice
salt to taste
1/2 tsp. each cumin & mustard seeds
2-3 pinches asafoetida
1 tbsp. crushed peanuts
1-1/2 tbsp. oil

Method:


Sprinkle some salt over the chopped leaves.
Keep aside for 10 minutes.
Soften leaves with hand in a kneading motion.
Squeeze out all water that it let off due to salt.
Wash well in fresh clean water.
Drain out in a colander, keep aside.
Heat oil in a saucepan.
Add seeds, asafoetida, allow to splutter.
Add tomatoes, stir, cover and cook till soft.
Meanwhile, sprinkle all masalas, salt, etc. over leaves.
Mix well with both hands.
Add to tomatoes, mix well.
Add crushed peanuts, lemon juice, mix again, simmer till water evaporates.
Once oil seperates, take off heat, transfer to serving bowl.
Serve hot with rotis, puris, parathas.

[pigeonseed]

Oh and I meant to add, if you make mooli ka paratha - when you've grated the mooli, you're supposed to squeeze out the water from it, and that makes a big difference, crispy fried mooli is nicer than soggy mooli.

[1066]

Oh and I meant to add, if you make mooli ka paratha - when you've grated the mooli, you're supposed to squeeze out the water from it, and that makes a big difference, crispy fried mooli is nicer than soggy mooli.

;D  ;D  ;D

I used to have a link to a great site, it was Canadian based, and based on an Indian expat's recipies. It had great Indian recipies, but I can't find it at the mo but I will keep searching ......