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Top 7 Radish Green Recipes, Mooli Recipes
Top 7 Radish Green Recipe, Mooli Recipes
Winter vegetables make a very attractive sight, especially piled up together waiting to be bought. This is the time when radishes are available in plenty, and few of us can resist the lure of the fresh and plump vegetables. While the leaves add a colourful touch, most of tend to discard them, using only the fleshy red, white or black root.
Interestingly, the rough textured radish leaves can be put to several uses – they have a very strong, peppery-bitter flavour, and when cooked in a specific manner add a unique touch to a dish. Usually medium green, long and lobed with a rough texture, the leaves can also be purplish or smooth. The fleshy root is usually eaten raw.
Since the greens take a relatively lesser time to cook, they are used extensively in soups, salads or stir fries. They may be used along with other green leafy vegetables to make delicious vegetable dishes such as muthias, parathas, etc. They can also be cooked with lentils, or on their own, blended with spices.
Radishes and their greens provide an excellent source of vitamin C; radish leaves contain almost six times the vitamin C content of their root. The leaves are also a good source of vitamin A and calcium. They help to relieve congestion of the respiratory system including the nose, throat and lungs, caused due to cold, infection and allergies, and can help people suffering from asthma.
Like other members of the cruciferous family (cabbage, kale, broccoli, Brussels sprouts), radishes contain cancer-protective properties. Throughout history radish has been effective when used as a medicinal food for liver disorders. It contains a variety of sulphur-based chemicals that increase the flow of bile, and thus help to maintain a healthy gall bladder and liver, and improve digestion too. So don’t discard the leaves the next time you buy a bunch of fresh radish – you’ll be doing your health a lot of good!
Top 7 Radish Green Recipes, Mooli Recipes
You are sure to enjoy not just the flavour but also the unique mouth-feel of this radish-based dry subzi. Radish by itself is very aromatic and flavour-packed, so just a few spice powders are enough to enhance its flavour to an awesome range!
However, what makes this Mooli Subzi truly special ....
Mooli Paratha is traditional Gujarati
fare! Whiffs of oil and mooli roasting together fill the whole house when these parathas are cooked in a griddle.
Made with grated radish, radish leaves, whole wheat flour and common spice powders, these parathas are ext ....
An unusual but extremely nutritious roti made with a combination of ragi and wheat flours reinforced with low carbohydrate radish and its greens. The sharp and slightly bitter taste of the radish greens adds great value to the Radish Nachni Roti, further enhanced with sesame and roasted cumin seeds, ....
Here is a fabulous snack with a unique flavour and texture, which will thrill you! Not only are the Mooli Dumplings healthy and tasty, they are also super easy to make.
Just mix all the ingredients, spoon the mixture out into small pieces and steam – voila, toothsome dumplings are ready to be ....
A traditional flatbread recipe from the heart of Gujarat, Mooli Thepla is made from a delectable dough of whole wheat flour reinforced with grated radish along with its leaves too. Curds are added to enhance the texture and flavour of the theplas, while chilli powder provides an enjoyable spiciness. ....
A unique combination of fibre-rich green peas with nutritious muthias makes this Radish Muthia and Green Peas Subzi quite different from those you have tried before. The muthias, made using radish leaves, are rich in vitamins A and C. Baking makes them healthier than the deep-fried alternatives. Ad ....
Winters herald the coming of veggies in dessert-enveloped Rajasthan, and with it come delicacies such as the Mooli ki Subzi, made of radishes along with their leaves. This delicious duo is perked up with simple but aromatic seeds and spice powders. A pinch of baking soda is essential while cooking t ....
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