RADISH CARROT PICKLE, MOOLI GAJAR KA ACHAR, MULLANGI CARROT URUGAI

Mooli Gajar ka Achar/Radish Carrot pickle is very delicious to eat along with dal rice, chapati etc.  When the season of Delhi carrot starts, you can relish this easy and tasty pickle.  You can also add Shelgam in it.

Pickles are always tempting and each and every Indian Household prepare the pickles as per the season and availability of the ingredients.

This pickle I make during winter and love to eat specially with dal rice.

Let us look at the recipe now:

PAPAYA MOLAGOOTAL

Papya molagootal  is made with raw papaya, some lentils  and mixed in coconut gravy.  It is mild in taste and goes well with chapati and rice.  

The raw papaya  or green papaya has many nutritional benefits.  It is full of essential nutrients and enzymes to promote digestive health.   It also contains Vitamin C, E & A, folate.  Presence of antioxidants burns the calorie and extra fact deposits in the body.  We can make salads, juice, chutney, and can add in sambhar, and any other veg preparation too.

Apart from the above, leaves works as a cure for  menstrual pain. It cures diseases viz. indigestion, constipation, acid reflux, heart burn, irritable bowel syndrome, stomach ulcers and gastric problems too.  It controls the flow of blood to maintain proper blood pressure.  It protects heart diseases.

Recently, it is  said that the juice of leaves increase the platelets of the  dengue  patient which  is true in  my case.  

I love the chutney made out of this which the shop keepers give along with the khaman dhokla.  See the combination of the dish.  As the besan is likely to produce gas, the chutney served along with it balance the same.

Now let us look at the recipe:

GINGER CURD RAITA l INJI MORU CURRY l INJI THAYIR

Inji means ginger.  Ginger moru curry is prepared with coconut paste and curd mixed in it.  It  can be prepared within 10  minutes if you have coconut, ginger, green chilli, curd at  home.  

I am sure all the above ingredients are available in your kitchen so why don't you try this.  This can be served along with Upma, Kozhukkattai, Sevai and even with rice too.

RADISH LEAVES IN TAMARIND SAUCE l MULLANGI ELAI PULIVITTA MASIYAL l

Masiyal is a smooth paste based curry made which can be made with tamarind sauce or without it.  Vegetables used are  yam  and leafy vegetables viz. Colacasia leaves, Keerai, Palak  etc.  Today I tried with the Radish leaves and the same came out very well.  This can be served with hot plain rice and good accompaniment for Curd rice also. 

If I am lazy to cook or  later from work, the Masiyal dish is one of the easiest dish for me to make as it takes hardly any time.  The masiyal can be made in two ways one is with puli ie. tamarind and other is without tamarind.  The Arakeerai and palak I make it without puli.  Colacasia leaf  and Senai i.e Yam if you are using, you must put tamarind otherwise you will have the itchy feeling.

So let us look at the recipe now: