Mooli/Radish Raitha is a common Yogurt based condiment served along with  Parathas/Rotis, Biriyanis/Pulaos etc., Raita means Salad and this recipe has Yogurt(Curd) as a base flavour with finely chopped Radish.  Finely chopped Radish gives a crunchiness along with a mild pungency and sweetness from the vegetable.  When combined with creamy chilled Curd makes this simple dish a wonderful side dish for Chapatis, Roti/Parottas and Parathas or can also be served along with dishes like Biriyanis, Puloas.
     Mooli Raitha or Yogurt/Curd Salad prepared with Radish is a quick fix recipe.  Easy to make, quite comforting and tasty. I learnt this recipe from Winnie Aunty. She artistically chopped the Radish in a typical Kerala Style(Kothi Ariyal).  Radish tends to ooze out the water once chopped.  So slightly squeeze out the extra oozed out water before making this Mooli Raitha, otherwise, the Raitha would turn out to be watery.
     Radish is Fibre rich vegetable, low in calorie. It is good for the liver and soothes the stomach. It also acts as a detoxifier. Radishes also help regulate the absorption of sugars into the bloodstream. Eating Radish in raw form has proven health benefits. Converting it into a Juice or eating raw radish in the form of Raita, helps stabilize blood glucose levels.  Can add into Curries or prepare Sambar with Radish.  Mooli/Radish Paratha is one tasty option to add Radish into your menu.

GUJARATI METHI THEPLA - FENUGREEK LEAVES PARATHA

     Methi Thepla is a Gujarati speciality prepared with Whole Wheat Flour, Gram Flour, Fenugreek Leaves and mild spices.  It is a simple Paratha or Indian Bread with an awesome texture and wonderful aroma.  Methi Leaves are the selling point of this Parathas, they impart a smell unique to itself.  Commonly Besan(Gram Flour), Bajra/Jowar Flour is added while preparing Theplas. Add a bit of Curd/Yogurt to knead the dough which will yield you soft Methi Theplas.  But if you are eating these Theplas later/packing it in your lunch box /while travelling avoid adding Gram Flour which will make the Theplas hard.
     You can always buy fresh Methi Leaves from the street vendors who sell Greens/Spinach.  Among the local varieties of Greens, they always have few bunches of Methi Leaves(Menthiya/Venthiya Keerai).  My Mom makes Puli Kuzhambu with Menthiya/Venthaya Keerai.  She always has a patch of these greens in her vegetable garden. She meticulously dries it up and sends me a supply of Kasuri Methi(Dried-fenugreek Leaves) from home.  The dried leaves impart a smell and a whole lot of box with other goodies will have a unique smell, reminiscence of home and Kasuri Methi combined together. This smell has become so acquainted into my senses that I can even smell it right away.
     I do not get fresh Methi Leaves, where I live.  A few months back when I saw a bunch of Methi Leaves in an Indian shop in Kuala Lumpur, I literally wanted to grab it.  But due to travelling plans, I couldn't take the chance of buying it.  Alas, I had to forgo the chance of making Methi Theplas with fresh methi leaves.  Have to mention here, that my trial growing Fenugreek Leaves turn out to be futile every time I try to sprout it up from Fenugreek Seeds. When my daughter came back home from her recent trip to India, as usual, my mother had sent a fresh batch of Kasuri Methi.  It was long since I wanted to eat these wonderful Methi Theplas, so no second thought immediately got into action and here goes the recipe for Methi Thepla.
     Methi paratha can be made in different ways. I learnt it from my North Indian friend's during my college days.  I like to chop the Methi Leaves and add it while kneading the dough.  Some recipes even call for grinding Methi Leaves into a paste. Can you make Methi Theplas with Kasuri Methi(dried fenugreek leaves)? Innovation is a point of deprivation when you do not get a fresh supply, try your hand with the most equivalent or apt substitute.  Kasuri Methi is nothing but dried Methi Leaves used in various dishes as flavour enhancer/aromatic.  Can just add the dried leaves while kneading the flour.  I soaked the Dried Methi Leaves for about 30-45 Minutes drained it up and then added it into the dough.  But Methi Theplas prepared with fresh Methi Leaves are incomparable, a step ahead of the later in terms of flavour and aroma.
     If you are soaking the Kasuri Methi, drain it well before kneading it along with the flour, otherwise, the dough would be very difficult to handle. Methi Theplas can be eaten with just some Plain Curd,  Curd Raitha or Pickle.  Methi Thepla is usually cooked over the griddle with a drizzle of Oil/Ghee.  The smell of Methi Leaves and Ghee wafts out a pleasant aroma while cooking.

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Cuisine - North Indian ( Gujarati)
Course - Main Course
Difficulty - Medium
Spice Level - Low
Serves - 4
Yields - 12 - 15 Methi Theplas
Author - SM

Preparation Time - 10-15 Minutes
Leavening Time - 5-8 Minutes
Cooking Time - 15 - 20 Minutes

HOW TO MAKE GUJARATI METHI THEPLA - FENUGREEK LEAVES PARATHA

 

INGREDIENTS :

For the Dough :

Whole Wheat Flour - 2 Cups
Gram Flour(Besan) - 1/2 Cup
Methi Leaves(Fresh Fenugreek Leaves) - 1 Cup
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 11/2 Tspn.
Ajwain Seeds - 1/2 Tspn
Salt - To Taste
Sugar - 1 Tspn (Optional)
Curd/Yogurt - 1/2 Cup
Oil - 3 Tspns(for Dough)
Water - as Required

To Cook :

Ghee/Oil - 4-5 Tspns (To Drizzle)

METHOD :

• Clean, Wash and Chop Methi/Fenugreek Leaves.
• In a large bowl, add finely chopped Methi/Fenugreek Leaves and all the dry ingredients mentioned under 'For the dough'. 
• Pour 2 Tspns of Oil to the above ingredients and mix well.
• Make a well at the centre and pour in the Curd/Yogurt.
• Gently mix all the ingredients and knead it into a pliable dough adding little water at a time.
• Finally, add the remaining 1 Tspn of Oil and knead it again for about 2-3 minutes.
• Cover and leave it aside for 5-8 minutes.
• Before rolling them, knead it again.
• Divide the dough into 12-15  medium sized balls.
• Then roll them out into thin circles.
• Heat a Griddle(Tawa) and cook each Methi Thepla on a medium flame.
• Drizzle 1/4 Tspn of Oil/Ghee over each Methi Thepla and cook until they turn into golden brown colour on both the sides.
• Serve Methi Thepla hot with a bowl of Curd(yogurt), Raitha or Pickle.
•  

NOTES :

• If you are making the Theplas to store and eat later, do not add Gram Flour/Besan to the dough.
• Gram Flour adds a crunch to the Methi Theplas and turns out to be perfect if served immediately.
• Adding Curd/Yogurt while kneading the dough will yield you with soft Methi Theplas.
• You can also use Buttermilk instead of Water to knead the dough.  It will make the Theplas softer.
• If packing these Theplas for travelling avoid adding Curd/Buttermilk and knead the dough with Water. 
• Add very little water as required while kneading the dough.
• If fresh Fenugreek Leaves/Methi Leaves are not available, you can substitute it with Kasuri Methi(Dried Fenugreek Leaves) to make the Methi Thepla. Use 3 Tbspn of Kasuri Methi for every 2 cups of Flour.
  
• Can substitute Red Chilli Powder for Green Chillies.
• Garam Masala/Chat Masala can also be added while kneading the dough.
• Can also smear a blob of butter over hot parathas before serving.

      It's Summer!!!  It proclaims its arrival with wonderful notes of Chirping birds & Buzzing Bees lingering around the Summer Fruit yielding trees to devour the Fruits. Houseflies loitering behind Mangoes & Jackfruit. The air gets heavy with humidity, comes along slight rustling of dry leaves from a mild breeze & evening showers at times. Along with Summer comes School Holidays commonly called Summer Holidays, Regional New Year, the arrival of relatives or some years go around with trips to your relative's homes. Some go ahead with the ritualistic Summer Vacation Plans.

Best Malabar Sulaimani Chai Recipe: A Sip of Pure Mohabath

Discover the soul of Malabar in a glass with this authentic Sulaimani Chai recipe. Brewed to a flawless shade of shimmering amber without a single drop of milk, this traditional spiced black tea is a beautiful symphony of aromatic spices, a refreshing squeeze of lemon, and a whisper of fresh mint. A legendary digestive traditionally served after a decadent Malabar Biryani feast, this local emotion was immortalised on the silver screen in the Malayalam movie Ustad Hotel. Bold, sweet, and intoxicatingly fragrant, every single sip of this spiced black tea tells a timeless story of love, culture, and nostalgia.

     Sundew Melons are sweet and creamy melons with a wonderful note of fragrance.  Sundew Melons have a yellow exterior and light golden coloured interiors similar to Cantaloupes. It is also called as Canary Melons due to its bright yellow colour which resembles that of a Canary bird.
    This Sundew Melon Smoothie is a quick fix drink, comfortable and refreshing.  The natural sweetness of these Melons serves best to be served as an after meal fruit and when it is in the form of a dessert or a smoothie it would be more perfect. Sundew Melons has rich water content and are an excellent source of Vitamin C. It is also a good source of Potassium and also helps to maintain the fluid balance in the body. Drinking juices prepared from fresh fruit which has high water content helps to balance the fluid loss in the body during Summers. 
     Sundew Melon is a fruit with light yellow hued flesh.  It has a delicious combination of a sweet taste & a mild note of fragrance. The flesh of the fruit is used for preparing beverages, desserts, smoothies, and candy, as well as it is loaded with a wealth of traditional medical treatments that are used in many parts of the world.
    
       The impressive health benefits of Sundew Melon include its ability to

• Hydrate the body and maintain the body fluids, 
• The high Potassium content in the fruit helps to curb Hypertension.
• The high water content in the fruit proves beneficial for Weight Loss.
• The Calcium content in the fruit helps maintain healthy teeth and bones.
• Vitamin A in Sundew Melon helps maintain a healthy Eye and vision.
• Vitamin C in the fruit proves beneficial for the skin.
• Essential Vitamins and Minerals boosts the overall immune system, 
• Helps to prevent & treat Diabetes,
• The soluble fibres in the fruit help to reduce high Cholesterol level.
• It soothes the stomach and promotes digestion.
• It also strengthens the Kidneys by flushing out the toxins.
• It is good for Pregnant Women.

     Sundew Melons are rich in Vitamins and Minerals. It is loaded with Vitamin C, Vitamin A, Vitamin B and a number of antioxidant compounds. It is a good source of Potassium and other minerals like Zinc, Phosphorus, Iron, Copper, Manganese and soluble fibres.

Recipe Type - Smoothie
Difficulty - Easy
Serves - 3 - 4
Author - SM  

Preparation Time - 15 - 20 Minutes

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HOW TO MAKE SUNDEW MELON SMOOTHIE

 

INGREDIENTS :

Sundew Melon - 2 Cups
Milk - 2 Cups
Sugar/Honey - 1/4 Cup
Ice Cubes - 1 Cup

METHOD :

• Peel, scoop out the pulp in the centre and discard the seeds.
• Cut the Sundew Melon into cubes.
• Blend the Sundew Melon Cubes, Milk, Ice cubes and Sugar in a blender. 
• Puree until all the ingredients are smooth, creamy, and sugar is well dissolved.
• Pour it out into serving glasses.
• Served Sundew Melon Smoothie chilled.

NOTES :

• Grinding the ice cubes with the fruit yields a perfectly chilled and thick smoothie.
• Can substitute Sugar with Honey.
• Sundew Melons are naturally sweet, can prepare the smoothie without any additional sweeteners.
• Adjust the amount of Sugar/Honey to suit your taste preference.

How to select the Fruit?

• Sundew melons should be slightly heavier than size.
• Choose a fruit that has a smooth, undamaged rind with a waxy outer texture.
• Avoid melons that are very soft or feel damp at the stem end.
• Smell your Sundew Melon. It should give off a strong & sweet aroma.
• Touch the Sundew Melon. It should slightly spring back when you press the blossom end (which is opposite the stem end).
• If the Sundew Melon isn't quite ripe yet, store it at room temperature. 
• Refrigerate it as soon as it ripens to avoid it from becoming overly ripe.
• After melon has been cut it should be stored in an airtight container in the refrigerator.
• It can be stored in the refrigerator for a few days.

How to Make Buttermilk at Home: Traditional, Quick & Baking Essentials

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