Red Radish Paratha | Pink Radish Paratha

Red Radish Paratha, a delicious and healthy paratha made from wheat flour & grated red/pink radish. Though i already have had the mooli paratha/radish paratha recipe here, today's recipe is quite different from the one that i had shared previously. In today's recipe, the grated radish is mixed with the dough instead of making it as stuffed paratha, so it's super easy to make and even beginners in cooking can try this without any difficulties. 

Usually i buy small red radish to make stir fry and it tastes great with South Indian meals. The idea of making red radish paratha was in mind for a while, so I gave it a try a few months ago and it turned out so pretty and tasted delicious. Even since i have been using small red radish for this paratha but regular red/white radish can also be used in the same way. 

It's been more than 10 days since i have posted a recipe here, though i had the photos for quite a few recipes in hand, somehow i didn't find any motivation to write the recipe and post here. It's easy to succumb to your misery/sadness and being idle without doing anything. 

But it doesn't make anything better, so choose happiness and try to see at least one good thing in the bad situation and move on. So when i woke up today, i was determined to set aside my excuses and post this recipe. Hurray !!!  Finally here it is !! Ok, thank you for reading my rant. Now let's check out how to make this healthy radish paratha.

Red Radish Paratha

Preparation Time : 20 mins | Cooking Time : 20 mins | Makes : 10 
Recipe Category: Paratha | Recipe Cuisine: Indian
Red Radish Paratha,Paratha,Radish Paratha, Easy Paratha Red Radish Paratha, a delicious and healthy paratha made from wheat flour & grated red radish.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Wheat Flour - 2 cups
Red Radish - 10 to 12(small)
Cumin seed - 1 tsp
Coriander leaves - few
Salt - to taste
Water - as needed

Procedure

First trim the edges of the radish and grate them finely. Next add wheat flour, radish, finely chopped coriander leaves, cumin seed & salt. Mix it well.

Then add the water and make a soft dough. Let it aside for 10 mins. Next make golf sized balls. Dust the flour with flour and roll into thin disc with the help of rolling pin.

Heat the tava, grease with oil and add the rolled dough. When you start seeing small bubbles on the top, flip it over and cook till brown spots appear on both sides. 

Tasty and healthy Red radish parathas are ready. Serve it with your favorite curry, we had it with chana masala.

For more roti & paratha recipes, check out here
Notes:

• Grate the radish finely so it blends well with the dough.
• If radish leaves lot of water after grating, squeeze the excess water and add into the flour.
• Mix the radish with flour well and then add water little by little to make soft dough.
• Don't keep the dough for longer hours, it starts to become soggy because of radish nature.
• I haven't added any spices in this roti, but if you want add 1/2 tsp of red chili powder.

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South Indian Lunch Ideas | Lunch Menu Series (6-10)

In the continuation of lunch menu series, here is the another 5 set of lunch platter that we often make them at home. If you haven't check out the previous post here is the link, do check out, it has some awesome lunch platter too.

Lunch Menu - 6
Mullangi sambar has unique taste and flavor compared to other sambar varieties, so in our home, we make sambar only with mullangi(raddish) often. So i have included that in my lunch series.

• Rice with Mullangi(raddish) Sambar
• Vaizhaipoo Poriyal
• Potato and butter beans poriyal
• Mango Pachadi

 Lunch Menu -7
Another favorite lunch platter, vatha kuzhambu is our family favorite, not only it's tasty, it has medicinal properties that cures mild stomach disorders too.

• Rice
• Vatha Kuzhambu
• Paruppu(cooked toor dal with basic tempering)
• Mix veg Poriyal
• Mango Slice

 Lunch Menu - 8 
Another favorite combo(Yeah, i know, keep on saying this for every menu :-)), often prepare it for lunch box too.  Such a delicious combo from my native city,Tirunelveli

• Ulunthu Soru
• Idi Puli Kuzhambu
• Thakkali Pachadi
• Vathal & Vadagam

 Lunch Menu -9 
This combo is our go to menu for one day trip or any temple visit when we were in India. As the spices are all roasted and powdered fresh for this sambar, it stays good for longer time without get spoiled on high temperature too, so we often prefer this for road/train journey.Another typical Tirunelveli food.

• Rice 
• Nellai Idi Sambar
• Vathal & Vadagam
  

 Lunch Menu -10
Our typical ammavasai lunch menu. Appa has been observing this day ever since i have known and amma prepare this kind of lunch spread on every month without fail just like her MIL(my aachi). Usually it includes rice with puli/kara kulambu, katti paruppu, one poriyal, aviyal , one pachadi along with payasam and appalam.

• Rice with puli Kulambu
• Paruppu(cooked toor dal with basic tempering)
• Pudalangai poriyal
• Aviyal
• Vendakkai Pachadi
• Paruppu Payasam
• Appalam

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South Indian Lunch Ideas | Lunch Menu Series (1-5)

Lunch Menu Series
Today, i have started this lunch menu series. In this series, i'm gonna share all types of lunch platter  ideas and the combination that works together well. In each post, i'm planning to share 5 lunch menu ideas, so without much stories, let's jump to the series.
Lunch Menu -1 
My favorite combo, often make them once in a week. Kootu Choru is such a healthy rice dish from Tiruneveli, with simple pachadi and/or vathal/appalam/Vadagam, it tastes absolutely delicious.

• Kootan Soru
• Thakkali Pachadi
• Vathal & Vadagam

 Lunch Menu - 2
Typical menu in our house, rice with sambar & any two side dishes and  sweet. 

• Rice with Mix veg Sambar
• Thakkali Pachadi
• Cauliflower fry
• Sakkarai Pongal
• Vathal & Vadagam 

Lunch Menu -3 
Another typical menu in our home, for puli kizhambu, we prefer either paruppu or kootu as one of the side dish with another simple poriyal. And also i love to make masala vadai for puli kuzhambu sapadu, the combination taste so good. Since i have taken this pic on summer, mango was included.

• Rice with Puli Kuzhambu
• Vendakkai Poriyal
• Chow chow Kootu
• Masala Vadai
• Mambazham/Mango Slice

Lunch Menu - 4 
Again this is another favorite menu in our house, we love these combination. 

• Ghee Rice
• Veg Kurma
• Sambol

Lunch Menu - 5
Rice with Rasam & Paruppu is the most comfort food and my favorite too. Guess i have picked all my favorite combo for the start of this series.

• Rice with rasam
• Paruppu(Cooked toor dal with basic tempering)
• Aviyal

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Samai Vegetable Biryani | Millet Biryani | Millet Recipe

Samai Vegetable Biryani, the delicious vegetable biryani made from Little millet. After seen lot of kanji,kali recipe with millets for the past 5 days, today let's make delicious biryani with millets that satisfy your taste buds also !!! Though i have been cooking millets for a while, still i'm not confident in cooking them in pressure cooker. First time, when i had tried this biryani in pressure cooker, it turned out so mushy(just like kali, i'm not exaggerating here), after we had a very little, the whole things went into trash. So the next time, i had reduced the amount of water and it turned out somewhat ok, with little bit of burned at the bottom. This was happening for next two or three times, either mushy or burned at the bottom, so i finally gave up pressure cooking the millets expect for pongal, curd rice or kanji for which i don't mind if it's too mushy!!

Here in the recipe, i have cooked the biryani in open pot method and it turned out super delicious with separate grains !!! I have prepared millet biryani this way for countless time and it turned out so good every SINGLE time. But i guess the pictures are not doing justice for what i had explained here. Sorry for the poor lighting in the pictures, let me explain the reason, in recent times, whenever i took the camera for the shoot, the sun started to play hide & seek, even though i checked the weather a day before and make sure that it will be sunny, nothing works :-( Actually it remind me of those days when amma used to make vathal, the rain would started to pour out even on Agni nakshartam days. Ok, enough with the stories, let's check out the recipe, but if you want to know what i have prepared for past 4 days under Whole Grains, here they are
Day 1 - Kambu Koozh
Day 2 - Millet/Samai Puliyodharai
Day 3 - Millet/Kuthiraivali Upma
Day 4 - Millet Paal Kanji 
Day 5 - Ragi Mudde

 Samai Biryani

Preparation Time : 30 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Millet | Recipe Cuisine: Indian

Ingredients
Samai/ Little Millet - 1/2 cup
Mix veg - 1/2 cup(i have used carrot,potato,beetroot,capsicum & peas)
Onion -1(small)
Tomato - 1 
Ginger garlic paste - 1 tbsp
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Garam masala - 1 tsp
Salt - to taste
Coriander & mint leaves - a handful
Curry leaves - 1 spring
Water - 1 & 1/4 cup
Ghee - 1 tbsp
Cinnamon - 1 inch piece
Cloves - 2
Cardamom - 2 
Bay leaf - 1
Cashew - 4

Procedure

Soak the millet in the water for 30 mins.
Cut the veggies & tomato into small cubes, cut the onions into thin slices. Heat a kadai with ghee, add cinnamon,cloves, bay leaf, cardamom & cashews. Roast it in the ghee for 30 secs.Add the onions, saute till the onions becomes translucent, then add the veggies and saute in the ghee for 2 mins.Add ginger garlic paste saute till the raw smell leaves, then add the tomatoes and spices(turmeric,red chili & garam masala powder) & salt. Mix the spices with the veggies well.Add the water(1 & 1/4 cup) and coriander& mint leaves, bring into boil, cover cook the veggies for 5 mins in the low flame.Now drain the water from the soaked millet and add into the boiling water, squeeze the lemon into it. Give a good mix.Cover the kadai with lid and cook it in the medium flame till all the water absorbs, it may takes 7-9 mins. Switch off the flame and let it covered for 15 mins. Tada, Samai Biryani is ready.

Notes:

• If you want more flavor & richness to the biryani, just before serving, add a tsp of ghee in the biryani and give a good mix.
• Soaking millet helps to cook it quickly.
• I have soaked the peas for overnight, if you have fresh peas you can use that.
• Cauliflower and beans can also be added.
• You can make this biryani with any millet(like kodo) in the same way.
  

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Lunch Menu - 2 | Vazha ellai Sapadu | South Indian Lunch Thali -2 | Lunch Ideas

Here i'm with the another lunch thali recipe that amma used to make in our home during festivals or any special occasion. Depends on the festival, the side dish count would increase or decrease.I have been thinking of posting this kind of spread in banana leaf for long, but i couldn't find banana leaf here in houston as per my expectation. India stores have banana leaves on festival time, that too not in full size, the middle thick stem was removed and it was split into two, may be that helps to pack them compactly.

And later i found out that Fiesta also have banana leaves and we started to buy from them,but it was also not in full size,but sometimes, if you're lucky,then you can get one or two leaves in full size without much tear.Yesterday i had planned to make this spread and from morning onwards,the raining was pouring continuously without a break,but i pestered ST to go to Fiesta to buy some banana leaves and our trip to Fiesta wasn't wasted,i could get some decent banana leaves and i was so happy, i never thought that i would be so happy for getting banana leaf in my life as my ancestors and part of my family members are still doing banana leaves business in my hometown.  Enough with banana leaves stories, let see the menu of this thali.

• Steamed Rice
• Sambar
• Rasam
• Katti Paruppu(dal with ghee)
• Potato Fry
• Mixed Veg Poriyal
• Snake gourd Puttu
• Keerai Kootu
• Vendakkai Pachadi
• Appalam(again fried in microwave)
• Curd
• Pickle
• Semiya Javvarisi Payasam
• Banana
• Mango

Explaination on how to prepare this menu

Preparation Time : 20 mins, Cooking Time : 1:30 hrs, Serves - 2 to 3

• First pressure cook the dal for sambar and katti paruppu along with potato for fry and in another pressure cooker, cook the channa dal for keerai kootu and snake gourd poriyal along with sago for payasam in a separate box.
• Soak the tamarind for sambar and rasam.
• If you have the habit of soaking the rice,before cooking, soak it now.
• Grind chili paste for poriyal and i have used "Onion cumin & garlic " paste for almost all side dishes and sambar, so i grind them too.
• Chop the veggies for pachadi and start preparing it.
• Then chop the veggies for mixed veg poriyal and start cooking the mixed veg poriyal side by side.
•  In the mean time, start chopping keerai for kootu.Once the pachadi is ready, remove from heat and start preparing keerai kootu.
• By the time, the pressure from the cooker would be automatically released, open it and take the cooked channa dal and add 1/2 of it in the keerai kootu and finish it off.
• By the time, mixed veg poriyal also would be ready,so remove from heat.
• Then chop the snake gourd and start making the snake gourd puttu, once the snake gourd is cooked, add the remaining chana dal into it and finish it off.
• Put soaked rice in pressure cooker for cooking.
• Take the cooked dal for katti paruppu separately and then start making sambar and potato fry side by side.
• Once the potato fry is ready, roast the semiya in ghee and cook it till it becomes soft.
• Then add already cooked sago & sugar and finish off the payasam.
• Now temper the katti paruppu and start making rasam.
• Sambar and steamed rice almost would be ready at the same time.
• At the time of serving, fry appalam.

That's it, how it's time to serve and have the feast.

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Lunch Menu -1 | South Indian Lunch Thali | Lunch Ideas

After seeing so many thali ideas on blogspere for a while,i too thought of sharing some of the regional famous thali ideas.So when i saw "Thali" theme for this month BM,without further thinking, i signed up immediately.
The first lunch thali recipe is from my home town Tirunelveli. It's a typical thali that we used to make in our home,I think you don't get this type of thali in any restaurant even in Tirunelveli area too.

This South Indian Lunch Menu-1 contains

• Uzhunthu Satham
• Thakkali Pachadi
• Ellu Thovaiyal
• Aviyal
• Appalam fried in microwave
• Athirasam
• Home made Curd(If you're vegan, exclude curd)

Usually in our home, we don't include any sweets.But when i prepared this thali, i have some home made athirasam,so i include that as sweet in this menu.It's one of the healthiest thali menu and you can prepare this within 1 hr(without athirasam) including chopping and cooking.

A little explanation on how i prepare this thali

South Indian Lunch Thali -1 

Preparation Time:10 mins ,Cooking time : 50 mins,Serves :2

• First soak the rice and then chop all the veggie which need to be pressure cooked(like potato,carrot, beans) for aviyal and pressure cook it.
• While it's cooking, chop tomatoes & onion for pachadi and start preparing the tomato pachadi in the another stove.
• While the pachadi is getting cooked,chop other veggies for aviyal(like raw plantain,brinjal,drumstick),by the time,the pressure cooker veggies are done,remove from the heat and in that stove,cook the other veggies for aviyal in a open pot/kadai.
• Then grind the ingredients needed for aviyal and add into it.
• By the time pachadi would be ready, remove it from the heat, then start preparing ulunthu soru and keep an eye on aviyal side by side.
• Once the aviyal is done, roast the sesame seeds for thovaiyal and let it cool.
• Once it's cooled, grind it and also fry the appalam in microwave.
• By the time, the ulundhu satham also would be ready.

That's it,Healthy & tasty Lunch is ready to serve.

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