MOOLI SABZI

This is a dry variety of side dish which goes well with rotis or phulkas.

INGREDIENTS

2 cups diced radish/mooli (Approx 1cm cubes)
1 slit green chilli
2tbsp oil
1/4 tsp jeera/cumin
1/4 tsp rayee/mustard seeds
1/8 tsp haldi/ turmeric powder
1/2 tsp red chilli powder
2 tsp besan/ bengal gram flour
1/4 tsp lemon juice
salt to taste


METHOD

• Heat oil in a pan.
• Add jeera and rayee.
  
• When mustard splutters add the split chilli and then diced radish.
• Add haldi, salt and chilli powder.
  
• Cover and cook on a slow flame till the radish becomes soft.
• Sprinkle water while cooking if required.
• (do not add too much water.)
  
  
  
• Now sprinkle the flour and mix well. 
  
• Allow to cook for a minute or two till the raw smell of besan goes away.
  
• Add lemon juice and mix well.
• Serve hot with rotis.
  

PHULKA AND MOOLI LEAVES SABJI/ MULANGI SOPPINA PALYA

INGREDIENTS

2-3 radish along with the leaves
1/2 tsp cummin/jeera
1/4 tsp turmeric powder /haldi
1-2 tsp red chilli powder
2 tbsp besan/bengal gram flour
salt to taste
oil

METHOD

• Heat 1 tbsp oil. Add jeera.
• Add finely chopped radish along with the leaves.
• Stir fry for a few secs.
• Add salt,haldi powder and red chilli powder. 
• Cover and allow to cook on a slow flame.
• When the radish becomes soft, add the besan flour and mix well. 
• Allow to cook for a min.
• Squeeze a few drops of lime juice and serve with rotis .

FOR THE PHULKAS

Phulkas are flattened wheat breads which are cooked on direct fire.

They are very light and easy to digest compared to tawa rotis and parathas.

HOW TO MAKE PHULKAS

rolled out ball

put on heated tawa

flip and allow to brown on one side

flip and put on fire

READY :)

• Mix salt and water to whole wheat flour and knead into a medium soft dough.
• Apply oil and knead again.
• Keep aside for 15-20 mins.
• Make small balls of the dough.
• Roll out into a uniform thin circle .
• Take care to avoid creases while rolling.
• Heat a tawa/girdle and put the phulka on it.
• Flip it to the other after a sec and allow it to roast well to a light golden colour.
• Now remove the tawa from fire and put the phulka directly on fire with the uncooked side facing the flames with the help of tongs.
• The phulka bloats and puffs up.
• Remove from fire and apply ghee.
• The diet conscious can skip the ghee. :)
• Serve the phulkas hot with any side dish of your choice.
• You can also serve some sliced onions mixed with lemon juice and salt to enhance the taste .

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MOOLI LEAVES PARATHA

INGREDIENTS

2-3 radish along wth leaves
2-3 green chillis
1'' piece ginger
1 tsp cummin (jeera)
1/4 tsp turmeric powder
salt to taste
wheat flour
oil 

METHOD

• Grate the radish and finely chop the leaves.
• Finely chop the green chillies and grate the ginger.
• Heat a tsp of oil and add all the chopped ingredients.
• Add salt and turmeric and allow to cook for a few mins.
• Allow to cool and add cummin.
• Add  wheat flour as required to knead a medium dough.
• Do not add water. The water from the radish will be enough to form the dough. 
• Add a tsp of oil to avoid the dough sticking to your fingers.
• Form small balls and roll to form rotis.
• Roast on a flat griddle and serve hot with butter.