Mooli Paratha / Radish flat bread | Roti Paratha Recipes

Mooli Paratha is much loved paratha at home next to Aloo Paratha. Adding radish also makes the parathas super-soft and tasty.




Ingredients:
Whole wheat flour / Atta flour - 3 cups
Grated Radish - 1 cup
Grated ginger - 1/2 tsp
Green chilli - 2 - chopped fine
Salt - to taste
Oil - 1 tbsp





Method:
Mix the grated ginger and green chillies to the grated radish with a pinch of salt and set

Spring Salad

As I said earlier in my first salad recipe, I am trying to eat more of salads, starting at least once a week. This is going good for the second week now. I made this salad with avocado, cherry tomatoes and pineapple. You don't need any extra salad dressing because the juice from the pineapple and tomatoes and creamy avocado makes a dressing by itself. If was wonderful salad and now I started loving salads and hope to keep this going.

Avocado Nutrition:

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• Avocados are high in valuable, health-promoting fats. For a typical avocado:
• About 75% of an avocado's calories come from fat, most of which is monounsaturated fat.
• Avocados also have 60% more potassium than bananas. They are rich in B vitamins, as well as vitamin E and vitamin K.
• Avocados have a high fiber content among fruits – including 75% insoluble and 25% soluble fiber.
• A fatty triol (fatty alcohol) with one double bond, avocadene (16-heptadecene-1,2,4-triol), is found in avocado.
• High avocado intake has been shown to have a beneficial effect on blood serum cholesterol levels. Specifically, after a seven-day diet rich in avocados, mild hypercholesterolemia patients showed a 17% decrease in total serum cholesterol levels. These subjects also showed a 22% decrease in both LDL (harmful cholesterol) and triglyceride levels and 11% increase in HDL(helpful cholesterol) levels. Additionally a Japanese team synthesised the four chiral components, and identified (2R, 4R)-16-heptadecene-1, 2, 4-triol as a natural antibacterial component.

Video on How to Cut an Avocado

Ingredients:

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1 box of Cherry Tomatoes halved

1 Avocado - seed removed and cubed and removed from the outer skin.

5 slices of canned pineapple cubed and juice is separated in a bowl

1 small Shallot chopped

1 small Jalapeño pepper chopped

Salt and Pepper to taste

1 bag Italian blend Salad

10 Black Olives pitted and halved

1 Lemon - Lemon rind and lemon juice

1 package Croutons (I used store bought)

Method:

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1. In a bowl add Avocado, pineapple, olives, tomatoes, shallot, jalapeno, salt and pepper and lemon rind and lemon juice and mix well, so that a the avocado gets bit creamy.

2. Now add the reserved pineapple juice and mix again.

3. In a serving bowl arrange the Italian blend salad and top the salad mix and top it with croutons.

Avial (Vegetables in coarsely ground Coconut)

Avial (Malayalam: അവിയല്; Tamil: அவியல், pronounced [aʋijal]) is a dish that has a unique place in typical Kerala as well as Tamil cuisineand Udupi cuisine. It is a thick mixture of vegetables, curd and coconut, seasoned with coconut oil and curry leaves. Avial is considered an essential part of the Sadhya.

It is supposed to have been invented by Bhima (one of the Pandava brothers) during their exile. According to the legend, when Ballav (Bhima's name during this time) assumed his duties as the cook in the kitchen of Virata, did not know how to cook. One of the first things he did was to chop up many different vegetables, boil them together and top the dish with grated coconut.

I made this recipe without adding yogurt, you can make this as you wish with any vegetables you like. There is no hard and fast rule to use any particular vegetable. Me and Shoj love this vegetable recipe as it has lot of vegetables to it and easy to make.

Ingredients:

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1/4 lb Green Beans cut to 1 1/2 inch long pieces

1/4 lb Carrots quartered lengthwise and then cut to 1 1/2 inch long pieces

1 medium size Potato, skin peeled and cut to 1 1/2 inch long and 1 inch thick pieces

1 large Raw Plantain/Banana, skin peeled and cut to 1 1/2 inch long and 1 inch thick pieces

1 Yellow Squash cut to 1 1/2 inch long and 1 inch thick pieces

1 medium Tomato quartered and cut into 1 inch thick and 1 1/2 inch long pieces

1/4 tsp Turmeric powder

Salt to taste

For Seasoning:

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1 tbsp Oil

1 tsp Mustard seeds

1 pinch Asafoetida

1-2 dry Red Chilies

2 Shallots sliced

1 sprig Curry leaves

Coarsely Ground:

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1/2 Cup fresh or frozen or dried grated coconut

1 tsp Cumin seeds

2-3 Green Chilies

1 inch Ginger chopped

Method:

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1. In a mixer add all the ingredients from the coarse ground mixture and coarsely grind this. If you are using dried grated coconut may be you need to add few drops of water if necessary.

2. In a heavy bottom pan with 1 cup water add all the vegetables and turmeric powder, cover and cook for about 10 mins or until all the vegetables are 3/4th cooked. It is ok if little bit of water is there.

3. Now add the ground coconut mixture to it and turmeric powder and mix it gently, making sure that you don't break the vegetables and make it mushy. Off the stove.

4. Now in a pan add oil, when it's hot add mustard seeds, and when they start to sputter add asafoetida, dry red chilies and curry leaves, then add the shallots and fry it until it turns brown and it to the vegetables and mix gently again. Serve this as a side dish with steamed rice and sambar.