Thursday, August 25, 2011

Mooli Paratha

Mooli Paratha is Indian Bread stuffed with White raddish. All Parathas can be filled with our own style masalas. There is no specific masala recipe for them. So we can adopt our recipes and try each of them.
 You need
White Radish (Muli/Daikon) – 3 medium size, peeled and shredded
Salt – to taste
Coriander – 5 sprigs, finely chopped
Green Chilies – 3-4 finely chopped
Ajwain Seeds – 1/4 tsp
For the dough:
Chapati Flour – 1 1/2 cups
Salt – 1/4 tsp
Oil – 1 Tbsp
Warm Water – 1/2 cup + 2 Tbsp
Extra Flour – for dusting
Oil – for pan frying
Mix Salt and Oil with Flour and add warm Water. Knead to form semi-firm dough. Coat dough with few drops of Oil, cover and set aside for sometime.
Sprinkle shredded Radish with Salt, mix well and set aside for 10 mins. The salt helps to pull the water from the radish. Although, the salt pulls out water, we need to squeeze out the water from raddish and discard them.

After that, add the chopped cilantro leaves, green chillies and Ajwain seeds. Mix well. Now divide the dough in 8 or 10 balls and divide the radish also in 8 or 10 balls.
Roll out one dough into a small circle using dry flour to prevent sticking. (Hint: While you roll out, make sure that the rolled dough is slightly thicker in the center. If so you can do like we did for gobi Paratha or Aloo Paratha. Or else we can do by below method).
Place one portion of Radish mixture in the center of the disc. Wrap the dough around the Radish mixture to form a ball. Dip the ball into dry flour once again and roll out the paratha.
Shake off any excess dry flour and place the paratha on a hot skillet or tava.
I do not have a great lighting in my kitchen. You can see that in my pictures. Need to add some special lights for taking pictures.
When bubbles appear, flip the paratha over. Wait approx 30 – 40 secs and spread a little oil on the top. Flip the paratha back to the other side and gently press to cook. Spread a little oil onto this side. Continue to flip and press until the appearance of raw dough has gone. Store paratha in a covered or insulated container until ready to serve. Repeat with remaining dough. Serve paratha hot with pickle, yogurt or butter.
I prepared Tomato thokku to go along with this. It was really yummy and quite spicy too! Sundar wanted to have more spicy dish, so I opted to have thokku instead of yoghurt.

Some Facts about Radish
Radish, the well known part of your salad, is a root crop, pungent or sweet in taste with a lot of juice. Radishes can be white, red, purple or black, long cylindrical or round in shape. They are eaten raw, cooked or pickled.
1. Radish is very good for the liver and the stomach and it is a very good detoxifier too, that is, it purifies blood.
2. Radish is very rich in roughage, i.e. indigestible carbohydrates. This facilitates digestion, retains water, cures constipation (one of the main causes for piles) and thus gives relief in piles. Being a very good detoxifier, it helps heal up piles fast. Its juice also soothes the digestive and excretory system.
3. Radishes are very filling, i.e. fills your stomach and satisfies your hunger easily without giving you many calories, as they are low in digestible carbohydrates, high in roughage and contain a lot of water. It is a very good dietary option for those determined to lose weight.
4. Being a very good detoxifier and rich in vitamin-C, folic and anthocyanins, radish helps cure many types of cancer, particularly those of colon, kidney, intestines, stomach and oral cancer.
5. Vitamin-C, phosphorus, zinc and some members of vitamin-B complex, which are present in radish, are good for skin. Smashed raw radish is a very good cleanser and serves as a very efficient face pack.
Many more benefits are there. 
6. Apart from above benefits, radish is a good appetizer, mouth and breathe freshener, laxative, regulates metabolism, improves blood circulation, is a good treatment for headache, acidity, constipation, nausea, obesity, sore throat, whooping cough, gastric problems, gallbladder stones, dyspepsia etc.

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