Tips For Pimples 

Three tablespoons of honey and one teaspoon of cinnamon powder paste. Apply this paste on the pimples before sleeping and wash it next morning with warm water. If done daily for two weeks, it removes pimples from the root... More ...

Tip For Hyper Acidity

Take some leave of neem and crush to form 1table spoon paste and add salt and bishop seeds (ajwain) to it. Take it in afternoon 1/2 hour before meals for 3 days. Immediately follow with a bowl of full cream curd... More ...

Daikon Parathas (Mooli Parathas)

Mooli Parathas are one whole meal by itself they are sure to win everyone’s heart, serve this delicious paratha with chutney, yogurt or just a little pat of butter.They are best enjoyed hot and crisp straight from the tava (griddle) ... Click To Read Recipe ...

Recipe Of Daikon Parathas (Mooli ke Parathai)

Mooli Parathas are one whole meal by itself they are sure to win everyone’s heart, serve this delicious paratha with chutney, yogurt or just a little pat of butter.They are best enjoyed hot and crisp straight from the tava (griddle).

Ingredients

• Daikon (Mooli): 1/2 kg (grated)
• Red chilli powder: 1 tsp
• Dried mango: 1 tsp
• Fennel seeds: 1/2 tsp
• Mustard seeds: 1/2 tsp
• Onions seeds: 1/2 tsp
• Chat masala: 1 tbsp
• Tamarind pulp: 2 tsp
• Mint leaves: 1/2 bunch (chopped)
• Bengal gram flour: 2 tbsp
• Salt: 1 tsp
• For Parathas:
• Wheat flour: 2 cups
• Bengal gram flour: 1 cup
• Salt: 1 tsp
• Crushed cumin seeds: 1 tbsp
• Crushed coriander seeds: 1 tbsp
• Red chilli powder: 1 tsp
• Clarified butter: for frying

Cooking Directions

1. Mix mooli's, red chillies, dried mango, fennel seeds, mustard seeds, onion seeds, chat masala, tamarind pulp, mint leaves, gram flour and salt in a bowl.

2. To make ‘parathas’, mix gram flour, salt, cumin seeds, coriander seeds and red chillies in wheat flour.
3. Knead into dough with water.
4. Make small balls from the dough and roll them out into ‘rotis’.
5. Place a layer of radish mixture on half the ‘rotis’ and use the remaining ‘rotis’ to cover them.
6. Seal the edges then fry ‘parathas’ from both sides with clarified butter on hot ‘tawa’.
7. Serve delicious Radish Pickle Parathas with mint chutney.

Prep Time:

20 min

Cook Time:

15 minutes

Serves:

2-3

Source:

Rida Aftab in Tarka at Masala Cooking TV Channel

Category

Breakfast Recipes