Mooli saag sabji & Paranthas with mooli saag

Best out of waste during winter

Winter is a time when a lot can be done with parts of vegetables which are generally thrown away. Try using the radish leaves which are available green and fresh during these cold days

PRAVASISAMWAD.COM

Mooli saag sabji

INGREDIENTS:

400 gms of chopped mooli or radish saag

2 tsps of ginger and garlic – chopped finely

1 large onion – chopped finely

Salt

1 tsp of turmeric powder

2 tbsps of mustard oil

Roasted peanuts for garnishing – 3-4 tbsps

Wash the saag well and leave in a strainer for the water to drain out. Heat the mustard oil in a large pan. Add the ginger garlic paste and allow to cook for 30 seconds. Lower the heat and fry the onions till translucent. Mix in the saag and also add some salt. Stir and cook covered with a lid on medium heat till the saag has wilted. Give it another stir and cook till all the water is absorbed. Garnish with peanuts and serve with puris or plain roti. Or as a side dish to go with rice and curry.

Paranthas with mooli saag

You can use the cooked mooli saag sabji to make delicious paranthas

1 and a half cups of the above prepared mooli saag sabji

2 cups of wheat flour

Half cup of maida – flour

2 pinches of cinnamon powder

3 tbsps of ghee

Ghee for frying the paranthas

Sift together the flour, wheat flour and cinnamon powder. Place in a big bowl. Mix in the mooli saag. Add little water and try to knead the dough with the saag and little water. Also add the ghee and knead into a pliable dough. Divide into portions. Roll out into paranthas. Fry each parantha on a tava on low fire, turning once or twice till each one is crispy and golden brown. Serve with raita and pickle.

Suggestion: You could discard the peanuts while using the mooli saag to knead the dough

************************************************************************

Readers

These are extraordinary times. All of us have to rely on high-impact, trustworthy journalism. And this is especially true of the Indian Diaspora. Members of the Indian community overseas cannot be fed with inaccurate news.

Pravasi Samwad is a venture that has no shareholders. It is the result of an impassioned initiative of a handful of Indian journalists spread around the world.  We have taken the small step forward with the pledge to provide news with accuracy, free from political and commercial influence. Our aim is to keep you, our readers, informed about developments at ‘home’ and across the world that affect you.

Please help us to keep our journalism independent and free.

In these difficult times, to run a news website requires finances. While every contribution, big or small, will makes a difference, we request our readers to put us in touch with advertisers worldwide. It will be a great help.

For more information: pravasisamwad00@gmail.com