Mooli ke Patte ki Sabzi – Punjabi Cuisine

This is a dry sabzi/veggie made of radish leaves which is very healthy and easy to cook. Today I am sharing the recipe of Mooli ke patte ki sabzi which is a popular, simple and easy north Indian specialty. While radish is eaten raw as a salad, even the leaves, if they are tender, are eaten raw. The leaves are also used in many ways in north Indian cuisine. It tastes great in all of them! So, the next time you buy radish, please don’t throw away the leaves. Here I have shared the recipe of a sabzi made using them.

Related sabzi recipe links

Mushroom peas sabzi

Spring onion palya

Nutrients packed in radish leaves:

Radish leaves are an excellent source of Vitamin A, C and B6, Phosphorus, Magnesium, Calcium, Iron, Potassium, fibre and Folic acid.

Excellent source of: Good source of: Magnesium, Manganese

Prep  time	Cooking time	Serves
10 mins	15 mins	2 persons

Recipe type:  Sides dishes for rice or roti

Cuisine: Punjabi cuisine 

Ingredients Radish leaves -5 bunches Small onions -10 no’s Red chillies -3 no’s Chopped ginger -1” Chopped garlic – ½ cup Yellow moong dal -1/4 cup Red chilli powder – 2 tsp Turmeric powder -1 tsp Amchur powder -1 tsp Garam masala -1/2 tsp Oil -2 tbsp Cumin seeds – 2 tsp Hing -1 tsp Salt -to taste

Method 

1. Wash and chop the radish leaves.

2. Heat mustard oil in a kadhai, add cumin seeds and carom seeds, sauté it until color changes. 

3. Add green chillies and asafoetida. Sauté it for a few seconds.

4. Add chopped onions and fry it till golden in color.

5. At this point add the radish leaves, salt and mix well. Let it cook for 5 minutes on low flame. Sprinkle turmeric, red chilli powder, coriander powder, dry mango powder and salt.

6.Mix it well, cook for 4-5 minutes. Stir mooli ke patte ki sabzi a few times as it cooks and switch of the flame once done.

Serving suggestions

Serve it hot with roti/chapatti.
Dal Tadka
Buttermilk Curry

Notes

You can use this water for dal or kneading dough.
Add tomatoes to reduce the bitterness of these leaves(optional)
Adding 4 tbsp. grated coconut could produce a different flavor.

Rajma Chawal - Punjabi Cuisine

Rajma Chawal (rajma means kidney beans, Chawal means rice) is one of the most popular dishes of North India, especially in Delhi and Punjab. It was a spicy, yummy and filling dish. These spices like cardamom, clove or cinnamon which are usually used in abundance in any kind of pulao. Lentils and grains have always been one of my favorites, especially Rajma Chawal. I love such healthy nutritious meals where just one dish is enough to go with rice and a side-salad. A healthy one pot meal that can be packed for lunch box too for people of any age.

Prep Time	Cooking time	Serves
30 mins	20 mins	2 persons

Recipe type:  Rice varieties

Cuisine:  Indian cuisine

Ingredients Basmati rice  - 1 cup Red kidney beans  - ½  cup (wash and soak for 8 hours) Water -1 ¾  cup Onion -1 no large Ginger garlic paste -2 tsp Turmeric powder -1 pinch Red chili powder – 1 tbsp. Tomatoes -2 large Garam masala - ¼ tsp Cumin powder -1/2 tsp To Grind Pudina leaves -few sprigs Green chilli -2 nos Coriander leaves -2 sprigs Seasonings Ghee /oil - 1 ½ tbsp. Fennel seeds  -1 tsp Bay leaf – 1 no Whole garam spices –few

Method

1.Wash the kidney beans and soak in water overnight. Take one cup of rice and soak it in water for 30 mins.

2. Cut all the items necessary for Rajma Chawal and grind the ingredients.Keep it aside.

3. Heat ghee/oil in a cooking vessel and add oil, fennel seeds and let them brown. 

4. Now sauté the bay leaf along with the whole garam spices .add in onion, ginger garlic paste, green chilli.

5. Fry till onions are translucent   and sauté until golden brown sprinkling water occasionally.

6. Add the tomatoes and cook till oil /ghee separates. 

7. Sprinkle some chopped mint leaves with red chili pwd, turmeric pwd, cumin pwd and salt.

8.Add the cooked whole beans along with the residue water left while pressure cooking it. Cover and cook for 3 mins.

9.Add garam masala and cook till required gravy consistency. Check the water level content and close the lid of the pressure cooker. Garnish with chopped coriander leaves. 

Serving suggestions

Steamed rice

Jeera rice,

Chapattis or Phulkas

Notes

1. Add many more veggies to make it healthy. 

2. Actually it comes out very well without inserting gram or rice flour.

3. Generally they say that rajma which is full of Potassium, Magnesium, and Iron & Protein, is a good meat substitute for vegetarians.

Healthy Greek Yogurt Dill Dip - Mediterranean Cuisine

This is the perfect veggie dipper, and it's so easy to make at home. An easy and tasty dill dip recipe that has simple, clean ingredients. Perfect for veggie platters & packed lunches. Fat free, packed with protein and probiotics.

Probiotics: Yogurt contains probiotics which is healthy for our gut and digestion and skin and pretty much everything in life.

This dill dip recipe makes one cup but the ingredients and measurements are so simple that you could easily double or triple or even quadruple the recipe for larger crowds. Plus it’s great for meal prepping or packing in school lunches or work lunches because it lasts for up to week in the fridge.

Prep  time	Cooking time	Serves
15 mins	10 mins	2 persons

Recipe type:  Sides and Dips
Cuisine: Mediterranean cuisine 

Ingredients Greek yogurt -1 ½ cup Fresh dill -1 tbsp. OR Scallion stalks -2 no Garlic cloves -1 no Sea salt – 1 to ½ tsp Black pepper – 2 tsp

Method 

1. Discard ends of scallions, and cut out intersection where white and green parts meet. Chop scallion into fine pieces.

2. Roll up dill tightly into a wad, and chop in all directions until you have small bits. 

3. In a medium bowl, mix yogurt, dill, scallion, garlic, salt and pepper. 

4. Mix well, and taste. Add more seasoning as needed.

Notes

1. Serve with a vegetable platter of baby carrots, sugar snap peas, and broccoli florets, jicama and pepper sticks.

2. Excellent source of: Good source of: Magnesium, Manganese

3. Store in the fridge in an air tight container for up to 1 week

Serving suggestions

Hot as a healthy tea time snack

Tea time snack

Along with roti / akki roti and rice.   

Hitikida Avarekalu usli recipe | How to make avrekalu sundal | Karnataka style hyacinth beans usli

Avarekalu usli is a tasty Karnataka special recipe. It’s a delicious, easy and healthy snack which is made by tossing the avarekalu beans with fresh grated coconut. It is later tempered to give it an extra flavor and taste.

Sundal is usually served as a prasadam in many south Indian temples or it is made during the festival of Golu (Navratri).

Avarekalu usli or avarekalu sundal is a Karnataka special avarekalu recipe ( Hyacinth bean/ field beans in Engligh, Mochai In Tamil, Lilva papdi in Hindi) .

Related sundal recipe links  

Sprouted black uraddal Sundal(ulunthu sundal)

Kollu sundal

Karamani ( Cow peas )sweet sundal

Prep  time	Cooking time	Serves
30 mins	10 mins	2 persons

Recipe type:  Festivals

Cuisine: South Indian cuisine 

Ingredients Avarekalu (hyacinth beans) -1 cup Grated  coconut - ¼  cup Jeera seeds – ½ tbsp. Green chillies -2 nos Coriander leaves – few Seasonings Oil – 2 tsp Mustard seeds – ¼ tsp Urad dal -1 tsp Methi seeds – ½ tsp Hing –pinch Curry leaves –few sprigs Dry red chillies – 2 nos Salt – to taste

Method

1. Soak the lima beans for sometime and peel off the outer layer.

2. Wash one more time the peeled lima beans and keep aside.

3. Pressure cook the lima beans with water about an inch, sprinkle some salt and cook for just 1 whistle. Switch off the heat. 

4. Grind coconut,jeera and green chillies and transfer to a small bowl.

5. Take a frying pan and prepare tempering using oil, mustard seeds, urad dal, methi seeds . Once it splutters, add curry leaves, dry red chilli, asafoetida and allow the curry leaves to crisp up. 

6. Now add in cooked avarekalu .Also add in salt and mix well .Now sprinkle grated coconut and chopped coriander leaves. Mix well and switch off the stove.

Serving suggestions

Hot as a healthy tea time snack

Tea time snack

Along with roti / akki roti and rice.   

Notes

You can grate ginger and add along with onion and saute it.