RADISH PARATHA- YUMMY WITHOUT SIDE DISH 😋😋

-

 


Radish is a watery vegetable and has a strong smell with little taste. I tried paratha with it, helped by its friend ingredients. Came out to be an enjoyable paratha 

INGREDIENTS

White radish- 200 grams

1 Big chili- finely chopped 

Ginger- 1 inch - finely chopped 

Jeera powder- 1tsp

Pepper powder - 1 tsp

Coriander and curry leaves- finely chopped- 1 handful each 

Kasuri methi - 1 tbsp

Oil -10 ml

Salt to taste 

Ghee- for garnishing 

For making chapathi 

Wheat flour -200 grams 

Salt to taste 

Cooking oil - 10 ml  

Water for kneading the dough 








Preparation time 20 mins 

Makes 8 parathas 

Method

Squeeze the grated radish t remove the water content. This water can be used for kneading the dough



In a mixing bowl, add wheat flour, salt, oil and squeezed radish water to make soft dough and set aside. 



Heat a pan and add 10 ml cooking oil. Add grated radish and saute until the remaining water in the radish evaporates. 
Add chopped chili, ginger, 1 tsp cumin powder, 1 tsp pepper powder, and salt to taste one by one. Add finely chopped curry and coriander leaves to form a dry mixture. 


Finally add Kasuri methi mix well, transfer to a plate and allow it to cool. 
Take a lemon size dough and press to make small chapati

Take one spoon of radish mixture and Place it at the center and cover to make a small ball


 Now gently press to expand the parathas. Likewise, repeat for all. 

Heat the Tawa. Put the radish paratha one by one, allow it to cook well on both sides. Apply oil if necessary.

Remove cooked paratha from Tawa and garnish with Ghee on one side. 

Delicious radish paratha is ready to be served with curd. A filling nutritious dish is ready to be tasted. 

It would definitely be an alternative for regular aloo paratha. 

Enjoy the dish and do post your valuable comments

                                                                            Do try out my other dishes 👇

https://ninitini.blogspot.com/2020/10/ginger-rasam-traditional-medicinal-soup.html

https://ninitini.blogspot.com/2020/10/traditional-sundakai-sambar.html

https://ninitini.blogspot.com/2020/09/tangy-tomato-rice-one-pot.html

https://ninitini.blogspot.com/2020/09/carrot-halwa-without-condensed-milk.html

https://ninitini.blogspot.com/2020/09/purattasi-special-yellu-sadham-yellorai.html

https://ninitini.blogspot.com/2020/09/vazhakai-podi-mass-raw-banana-curry.html

https://ninitini.blogspot.com/2020/09/kuzhambumavu-upma-or-more-kali.html

https://ninitini.blogspot.com/2020/09/peanut-balls.html

https://ninitini.blogspot.com/2020/09/tomato-pudhina-kara-chutney-side-dish.html

Comments

Post a Comment

Popular posts from this blog

Sponge dosa...Soft dosa...For lunch box/travel pack

-
Image
Sponge/soft dosa is really very soft, filling and ideal for lunch box or travel. It combines with any side dish (chutney or sambar) and delicious one. Let's see its preparation.  INGREDIENTS  Urud dal ( full) 1 cup Idlly rice 3 cups Aval(poha) 1 cup Fenu Greek 1 tsp Thoor dal 1 table spoon Salt to taste Oil to cook Wash rice, urud dal and soak for 5 hours with fenugreek and Toor dal Wash poha and soak for half an hour. As poha absorbs all water better use drinking water. First grind rice with dal in grinder or mixie. Once half grinded add poha and salt  and grind very soft. In between add water little by little  when the batter is gringed very soft transfer to a bowl. Allow to ferment for nearly 8 hours. Heat a dosa pan.(Entire process to be done in low flame).Mix the batter nicely .Adjust the water so that the batter falls easily.The batter should be little thick. Add 2 laddle of batter
Read more

TRADITIONAL SUNDAKAI SAMBAR

-
Image
  This is a traditional recipe made with fresh turkey berry  It regulates the stomach and bowel movement  Preparation time 25 mins Ingredients Turkey berry-1 Hand full (Fresh) Dhaniyaa- 2 Tbsp Channa dal- 1.5 Tbsp Red chilies -4 Pepper -1 Tsp Cooked thoor dal 50 grm  Few pieces of coconut  Fenugreek-1Tsb Tamarind -a small lemon size  Salt to taste  Asafoetida a pinch  Turmeric - a pinch  Mustard -1 Tsp  Curry leaves - 10 -15  Corriender leaves hand full Oil for seasoning  1 Green chili (slit) METHOD Wash the turkey berry and remove it from its twig. Smash it until the seeds come out  In a separate bowl add the smashed turkey berry and add water till it immerses, cook until it is 3/4 cooked  Heat a pan, add 1 Tsp of oil , add dhaniyaa, red chili, channa dal, fenugreek, pepper, coconut, and roast till golden brown and set aside to cool  In the same pan add 1Tsp oil, add asafoetida, mustard seeds, fenugreek, curry leaves, slit chilies. once it pops add tamarind extract (Soak tamarind in w
Read more

Mango thokku/Mango pickle - side dish for curd rice

-
Image
Mango thokku is the best side dish for curd rice. It can be handy to serve as a side dish for dosa,,chapati.It can be served as a filling between bread . Let see how it is prepared . Ingredients  Raw mango medium size 1 Gingelley oil 100ml Chilli powder 2 table spoon Salt 1 table spoon Mustard seed 1 tsp Asafoetida 1 pinch  Turmeric sticks 3 Fenugreek 1 table spoon Preparation time 10 mins Dry roast fenugreek and allow it to cool cut turmeric into small pieces  Grind it to fine powder.To this add fenugreek . Grind to fine powder and set aside.This powder can be used as topping for any variety rice which enhances its taste and flavour  Peel the skin of mango and grate it. Heat a kadai Add Gingelley oil and add Mustard seeds and Asafoetida once it is hot. Add the grated mango and saute it. sprinkle hand full of water and mix well.close and allow to cook well
Read more