Tag: mooli sambar

Radish leaves and Potato Dry Recipe/ Aloo Mooli Patte ki Sookhi Sabji / Aloo Mooli Bhajiya

March 21, 2020January 21, 2020 by admin

5 from 1 vote

Radish leaves and Potato Dry Recipe/ Aloo Mooli Patte ki Sookhi Sabji / Aloo Mooli Bhajiya

Everyone is very happy by eating radish. But what do you do with its leaves? Maybe nothing. Many people do not take radish leaves from the vegetable seller and those who take it also break it and throw it out. If you do the same, then let us tell you that like radish, its leaves are also packed with nutrients.

Radish is very tasty to eat, where on one side we eat radish. And most of the radishes are thrown into the garbage.

But one thing to be kept in mind here is that radish leaves are very beneficial, so we should not throw away radish leaves.Radish leaves are rich in vitamin A, vitamin B, C as well as chlorine, phosphorus, sodium, iron, magnesium, and other nutrients and are beneficial for stomach as well as urinary disorders.

The vegetable of radish leaves is also known as radish bhajiya.To make dry recipe of potato radish leaves or aloo mooli bhajiya, follow the given below method step by step…

Course Dinner, Drinks, Indian, Lunch, Main Course, Main Dish

Cuisine Indian

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4 people

Calories 141kcal

Cost 10 rupee

Equipment

Kadhai / Fry Pan
Plate
Bowl
Spatula

Ingredients

400 grams Radish Leaves/ Mooli ke Patte
1 unit Big Potato/ Bada Aloo
5 cloves Garlic / Lahsun
1/2 tsp Cumin Seed / Jeera
1/2 tsp Raw Mango Powder/Amchur Powder/ Dried Mango Powder
1 unit Whole Red Chilli / Khadi Lal Mirch
as per taste Salt / Namak

Instructions

To make vegetable of potato radish leaves, take about 400 grams of radish leaves.
You can take the quantity of radish leaves according to your own.
Remove yellow leaf if any.
Wash radish leaves thoroughly with clean water.
If you want, you can also wash radish leaves by adding salt in hot water.
By the way, we should try and soak green vegetables in hot water and wash them.
Now remove the radish leaves with hot water, squeeze the water well.
After this cut, the radish leaves very finely. Keep in mind that radish leaves are very finely chopped.
The green vegetable we chop finely, the more delicious the vegetable will be.
Take a big potato, peel the potato.
Chop the potatoes finely.
Take 5 garlic cloves, peel the garlic buds.
Finely chop garlic cloves.
Put a kadhai/ fry pan on the gas.
Keep the flame on high.
Put 2 to 3 tablespoons of mustard oil in the kadhai/ fry pan. Mustard oil/ sarson tel should be used to make radish leafy vegetables.
When the oil is hot, add chopped potatoes to the oil.
Turn down the flame to medium.
Fry the potatoes.
Fry till the potatoes turn light brown.
When the potatoes are fried, take them out on a separate plate.
Let the kadhai/ fry pan stay on the gas.
There will oil left still in the kadhai/ fry pan.
Keep the flame on medium.
When the oil is heated in the kadhai/ fry pan, add half a teaspoon of cumin seeds to the kadhai/ fry pan.
When the cumin starts crackling, add chopped garlic in the kadhai/ fry pan.
Add a large red chili along with it.
When the garlic is fried, add chopped radish leaves to the kadhai/ fry pan.
Add salt to it as well.
Take care not to add too much salt as radish leaves will be very less after cooking.
Add less salt too, because if the salt is reduced then we can increase it later, but if the salt becomes too much then the whole vegetable will be spoiled.
Mix radish leaves with salt with the help of a spoon.
Turn down the flame to medium.
Cover the radish leaves with a plate.
Remove the plate from the pan after one minute.
Radish leaves release water, there will be a lot of water in the kadhai/ fry pan, so cook the vegetable by removing the plate.
Cook radish leaves on a medium flame for 2 to 3 minutes.
After 3 minutes, turn the flame on high.
Cook the radish leaves till the water of the radish leaves dry up.
When the water of radish leaves dries, add fried potatoes to the radish leaves.
Mix potatoes with radish leaves.
Add half a teaspoon of raw mango/ amchur powder to the radish leaves.
Mix raw mango/ amchur powder well in the vegetable.
Fry the radish leaves for 2 minutes.
Now take out the radish leaves in a bowl.
Eat potato radish leaf vegetable with paratha, roti or dal rice.
Keep in mind that while making the vegetable of radish, all the water of radish dries up.
And, do not use too many spices in the vegetable of radish leaves.

Notes

Radish leaves are rich in vitamin A, vitamin B, C as well as chlorine, phosphorus, sodium, iron, magnesium and other nutrients and are beneficial for stomach as well as urinary disorders.
Since radish leaves contain sodium and it fulfills the deficiency of salt in the body, it is also very beneficial for low blood pressure patients. Apart from this, the anthocyanin present in it is beneficial for the heart.
Many types of essential nutrients are found in radish leaves. If you consume it, you get iron, calcium, folic acid, vitamin C and phosphorus etc. These nutrients are helpful in many physiological functions.
One of the biggest advantages of radish leaves is that it contains more dietary fiber than radish.
Due to these dietary fibers, a person’s digestive system works better. These radish leaves relieve problems like constipation and flatulence.
Since radish leaves contain a lot of iron and phosphorus, they increase the body’s immunity. Not only this, nutrients like Vitamin C, Vitamin A and Thiamine are helpful in relieving fatigue.
You may not know, but radish leaves are also beneficial in removing painful physical problems like hemorrhoids.
It has anti-bacterial properties, which reduces inflammation and pain.
To use it, dry the radish leaves and add equal quantity of sugar. Also make a paste by mixing a few drops of water. If you wish, take this paste or apply it on the affected area.
Consuming radish leaves is helpful in curing many diseases. Like piles, radish leaves are also beneficial in the treatment of jaundice.
To cure this, crush the leaves and then extract it with the help of a thin cloth. Jaundice is cured by taking half a liter of this juice daily for ten days.
Radish leaves have many such properties, which help in reducing blood sugar levels. For this, make greens of radish leaves and consume them.

You can also try Radish bread/ Mooli Paratha

Sambar / सांभर

February 10, 2020December 7, 2019 by admin

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5 from 1 vote

Sambar / सांभर

Sambar is good for the stomach and health.

There is only one pulse in sambar, as well as green vegetables.

Often children do not like green vegetables, so you can make sambar so that children will not be reluctant to eat food, and it is also good for health.

You can also eat sambar with idli, dosa or with roti and rice.

To make sambar follow the below-mentioned step by step…

Course Dinner, Indian, Lunch, Main Course, Main Dish

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Servings 5 People

Calories 0.052kcal

Cost 60 rupee

Equipment

Pressure Cooker
Kadai / Fry Pan
Big Spoon
Knife

Ingredients

150 gram Arhar Dal / Toor Dal / Pigeon Pea
1 Unit Onion / Pyaz
1 Unit Carrot / Gazar
1 Unit Radish / Mooli
1 Unit Brinjal / Baigan
1 Unit Tomato / Tamatar
10-15 Leaf Curry Leaves
2 tsp Oil / Tel
3 tsp Sambhar Masala Powder
1/2 tsp Red Chili / Lal Mirch Powder
1 tsp Mustard / Sarson seeds
1 pinch Asafoetida / Heeng
2 Unit Whole Red Chili / Khadi Lal Mirch
1 tsp Ginger Garlic Paste/ Adrak Lehsun Paste
as per taste Salt / Namak

Instructions

Take 150 gram of arhar dal /pigeon pea.
Clean the lentils with water.
Pour the lentils in the cooker, add 600 ml water to the lentils.

Also add one teaspoon turmeric powder, one teaspoon salt or add salt according to your taste.
Put the cooker on the gas and switch on the gas.

Allow 2 whistles on high flame in the cooker, now reduce the flame to low.
And wait for two whistles to come.
Now turn off the gas.
Take one tomato, one carrot, one radish, one onion and 3 to 4 beans.
Lightly peel carrot and radish.
If you want, you can have more seasonal vegetables, such as ladyfingers, drumsticks, potatoes, pumpkin, cauliflower etc.
You can add whatever vegetable you have.
You can change the number and weight of vegetables as per your likings.
Cut all the vegetables.
Cut tomatoes into small pieces.
Take one spoon of tamarind and soak the tamarind in water.
When the tamarind becomes slightly fluffy, make paste of tamarind.
Now put the kadhai/pan on the gas.
Add chopped vegetables to the kadhai/pan.
Put half a cup of water in the kadhai/pan with it.
Turn down the flame to medium.
Cover the pan with a lid.
Allow the vegetable to cook on a medium flame for 5 minutes.
After 5 minutes, take out the vegetable in a vessel and keep it aside.
Now put the same kadhai/fry pan/cauldron on the gas.
When the kadhai/fry pan is hot, add 2 teaspoons of oil in the pan.
When oil became hot, add one spoon mustard seeds in the oil.
When the mustard seeds start crackling, add 1 pinch of asafoetida/heeng and 10 to 15 curry leaves.
Keep in mind that mustard seeds should be cracked, otherwise eating uncooked mustard will spoil the taste of sambhar.
After this add chopped onion.
And break 2 whole red chilies and add to kadhai/fry pan.
After frying the onion for one minute, add chopped tomatoes.
Fry the tomato.
Add a spoonful of ginger garlic paste.
Cook ginger garlic paste.
Now put the cooked vegetables in the kadhai/fry pan.
Cook the vegetable for 2 minutes.
Now add 3 teaspoons of sambar masala to the vegetable.
You can add more or less spice if you want.
Cook the spices for one minute.
Now add cooked arhar/tur/pigeon dal.
Mix the spices well with the lentils.
Now add half teaspoon red chilli powder to the lentils, add salt as well.
Now add tamarind paste to the lentils.
Now reduce the flame to low.
Now mix all spices and lentils well with a spoon.
Now let the sambhar cook for 10 minutes.
Turn off the gas after 10 minutes.
Sambhar is ready. Garnish with coriander leaves.
Serve the hot sambar with idli, dosa or roti and rice.
Try this sambhar recipe, please give feedback in the comment section.