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Also Known as
Mooli ka patta, Mooli patta, Muli patta
Radish leaves are long, green coloured with stems. These are edible and have a crunchy texture with a peppery hot flavor. Though the hotness of the radish leaves varies from mild to very strong, depending on the age and type. They are widely used in Salads, Soups and to garnish a wide range of dishes.
Chopped radish leaves
Remove the discard the thick stems from the bunch of radish leaves. Chop radish leaves by cutting them in small pieces approximately ¼ inch in diameter, although the chopped food doesn't need to be exactly the same size. If the recipe calls for the ingredients to be "coarsely chopped," make the pieces slightly larger and proceed as per the recipe.
How to Select
Choose bright and crisp green leaves free from blemishes. Avoid any kind of pale colour.
" It is very popularly chopped finely and kneaded into paratha dough. Mooli paratha is truly a filling snack with your favourite raita.
" Mooli leaf vegetable made with gram flour and spices has a delectable taste.
" Vegetable made out of mooli ka patta also tastes great with minimal spices
" They are great in salads and soups.
" Sauté it into little butter and sprinkle a little salt and pepper. Garnish with sesame seeds.
How to Store
Clean and dry the leaves. Wrap it in a newspaper and keep it in a plastic bag. Refrigerate for 2 weeks.
" Radish leaves have more of Iron, Calcium, Vitamin C, phosphorous than the radish itself.
" The leaves of radish are diuretic, antiscorbutic and have a laxative effect.
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