Surnoli | A Sweet Dosa from Saraswat Cuisine

Surnoli is a wonderful light-on-the-stomach sweet dosa made with rice, coconut and jaggery. From what I have read on the Internet, it is a part of the Saraswat cuisine and is quite a popular breakfast in Goa, Mangalore and other such regions where there is  a concentration of Saraswat Brahmins.

Surnoli | A Sweet Dosa for Breakfast in Mangalore and Goa
Surnoli | A Sweet Dosa for Breakfast in Mangalore and Goa

What fascinated me about Surnoli was its golden hue and its fluffy, porous texture. I have seen stacks of Surnoli posted in various Konkani food groups and have always been meaning to try it. I got the perfect opportunity this month when I got Rice and Coconut as my secret ingredient to make a dish from Goa was the theme this month on the Shhhhh Cooking Secretly Challenge group.

My partner for this month’s challenge is Priya Satheesh who blogs at Priya’s Menu. She has just started a #100Chutneys series that is simply stupendous. Do take the time to visit her blog and try her recipes.

Coming back to the Surnoli recipe, it is everything I imagined it to be and more. It is soft, fluffy, and just the right amount of sweet. My family and I savoured it with various accompaniments: white butter, spicy mango pickle, and tangy lime pickle. Each and every combination was a hit.

How to Make Surnoli: The Sweet Dosa from Saraswat Cuisine of Goa and Mangalore

Surnoli | A Sweet Dosa from the Saraswat Cuisine (Goa and Mangalore)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Surnoli is a sweet dosa made with rice, coconut and jaggery. It is from the Saraswat cuisine and is a popular breakfast in Goa and Mangalore. All you need is some white butter or spicy mango pickle on the side. 

Course: Breakfast, Snack
Cuisine: Goa, Indian, Mangalore, Saraswat
Servings: 4 Surnoli
Author: Aruna
Ingredients
  • 1/2 Cup Rice
  • 1/4 Cup Poha
  • 1/4 Cup Grated Coconut
  • 1/4 Cup Grated Jaggery
  • 1/4 Cup Dahi, Yogurt
  • 0.25 tsp Methi Dana
  • 1/2 tsp Turmeric
  • 2 Large Pinches Salt
  • 1/4 tsp Eno
  • Water, If required
  • Butter or Oil to Make Surnoli
Instructions
Making the Batter
  1. Wash the rice well under running water.

  2. Soak the rice and methi in 1.5 cups water for at least 4 hours.

  3. Just before grinding, add the poha to the rice and let it soak for 1-2 minutes.

  4. Drain all the water.

  5. Grind together the soaked rice+methi+poha, jaggery, coconut, dahi, turmeric and salt to a smooth thick batterof pourable consistency. Add a little water, if required. Do not  add too much water or the batter will not ferment well.

  6. Let the batter ferment for 6 hours or more.

Making the Dosa
  1. Just before making the dosa, add Eno and mix with a gentle hand. If your batter has fermented very well, you may want to skip the Eno.

  2. Over medium flame, heat a flat tava or a griddle and grease it with a little butter or oil.

  3. Pour a large ladle of batter in the centre and let the batter spread by itself. Do not spread like for a dosa.

  4. Cover and cook for 2-3 minutes. The surface of the Surnoli should be porous and cooked.

  5. Serve Surnoli hot with butter, mango pickle, or onion chutney.

Recipe Notes
  • The addition of Eno just gives you a more porous Surnoli. If your batter is very well fermented, you can omit it.

 

Recipe with Step-by-Step Instructions to Make Surnoli, A Sweet Dosa

  1. Making the Surnoli Batter
    1. Wash the rice well till the water runs clear.
    2. Soak the rice and the fenugreek seeds in enough water for about 4 to 6 hours.
    3. After the rice has soaked, drain all the water from it.
    4. Just before you grind the batter for Surnoli, wash the poha well under running water and add to the wet poha to the drained rice. I just add the poha to the water the rice is soaking in and then drain everything together. If you are using the thin variety of poha (patal pohe), just add it as is while grinding without washing.
    5. To a large mixer grinder, add the the soaked rice, fenugreek seeds, poha, jaggery, coconut, dahi, turmeric and salt.
    6. Grind to a smooth thick batter that is pourable consistency. Add a little water, if required.

    7. Transfer the ground batter to a vessel. Cover and set aside for at least 6 6 hours for the batter to ferment. You can speed up the fermentation by using sour dahi.
  2. Cooking the Surnoli
    1. If you want a really fluffy Surnoli, just before it, gently mix Eno into the batter and wait for 5 minutes.
    2. In the meantime, over low to medium flame, heat a flat tava. Do not use high heat because the jaggery in the batter will cause the Surnoli to caramelize and burn quickly.
    3. Add a pat of butter or few drop of oil and grease the surface well.
    4. When the tava is hot, pour a large ladle of batter in the middle of the tava and let the batter flow into a thick dosa by itself. Do not spread like for a dosa.

    5. Cover the dosa and let it cook for a couple of minutes. Lift the cover at regular interval to check if the surface is cooked and porous.
    6. Using a flat spatula loosen the edges and remove the Surnoli into a plate. Do not flip over and cook.
  3. Serve the warm Surnoli with butter, mango pickle, or onion chutney on the side.
Surnoli | A Dosa with Rice, Coconut and Jaggery
Surnoli | A Dosa with Rice, Coconut and Jaggery

Andhra Senaga Pindi Pachadi | Bombay Chutney | Besan Chatni for Idli

One of my favourite breakfast items is soft, fluffy Idli, What can elevate this simple dumpling to a gastronomic delight is Senaga Pindi Pachadi (Besan ki Chutney | Gram Flour Chutney).  You will find this pachadi served often in many Andhra homes, but I have not seen it elsewhere.

Senaga Pindi Pachadi for Idlis
Senaga Pindi Pachadi for Idlis

This chutney is also popularly called Bombay Chutney in South India. I guess that’s because someone change the recipe for the Maharashtrian Pithla to arrive at this recipe. A rose by any name….

This particular version of the Senaga Pindi Pachadi is my father’s speciality. For as long as I can remember, Daddy has been the only one in our home to make this pachadi. He would not even allow my mother to make it. Daddy would get up early in the day to patiently roast the senaga pindi (besan or gram flour) till it was just turning brown and then letting it cool before he sieved it. He would then rope in my brother or me to spoon the sieved besan into water while he mixed it in to ensure there are no lumps. Then we were banished from the kitchen till he completed making it.

Daddy is very, very particular about how he makes it and the quality of help we render. 🙂 Believe you me, the first time I made this under his supervision, I was sweating bullets!

Do try this pachadi as it is so simple to make and tastes great along with hot idlis and chutney powder. As a bonus, it is also an healthy alternative to coconut chutney!

Bombay Chutney is made with Besan or Gram Flour. It is usually served with Idlis
Bombay Chutney | Besan Chutney for Idlis

How to Make Andhra Senaga Pindi Pachadi | Bombay Chutney | Besan Chutney for Idli

Senaga Pindi Pachadi | Bombay Chutney | Besan Chatni for Idli
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

This is a super easy chutney made with gram flour (besan) and is eaten with Idlis in Andhra Pradesh. It is also popular in Tamil Nadu and is often called Bombay Chutney

Course: Accompaniments
Cuisine: Andhra Recipes, Indian Food, Vegan, Vegetarian
Author: Aruna
Ingredients
For the Chutney
  • 1/2 Cup Senaga Pindi, Besan
  • 1 tbsp Thick Tamarind Extract
  • 1/8 tsp Turmeric
  • 1.5 Cups Water
  • Salt to Taste
For Tadka/Popu
  • 2 tsp Oil
  • 1/2 tsp Mustard Seeds, Rai, Avalu
  • 1/2 tsp Cumin Seeds, Jeera, Jeelakarra
  • 2-3 Dried Red Chillies
  • 4-6 Curry Leaves
Instructions
  1. Dissolve the tamarind pulp in /2 cup water. Set aside.

  2. Over low heat, dry roast the besan till aromatic and till it just starts to change colour.

  3. Take off the heat and let it cool a bit.

  4. Add the turmeric and 1/2 the tamarind water.

  5. Mix quickly to form a smooth paste.

  6. Gradually add the rest of the tamarind water and 1 cup water. 

  7. Mix well to form a thick liquid.

  8. Add salt.

  9. Now place the kadhai back on low heat and cook the Senaga Pindi Pachadi till it is thick and translucent.

  10. Take off the heat.

  11. In a ladle heat the oil.

  12. Add the mustard seeds and wait till they splutter.

  13. Add the cumin seeds, curry leaves, and split red chillies.

  14. Stir-fry for a few seconds.

  15. Add to the Senaga Pindi Pachadi and mix well.

  16. Serve the Senaga Pindi Pachadi | Bombay Chutney | Besan ki Chatni hot with idlis.

 

Recipe with Step-by-Step Instructions to Make Andhra Senaga Pindi Pachadi | Bombay Chutney | Besan Chatni for Idli

  1. Getting the Tamarind Water Ready
    1. Dissolve the tamarind pulp in 1/2 cup water.
    2. Set aside.
  2. Getting the Besan Ready
    1. In a heavy-bottomed kadai, over medium heat, dry roast the besan till it starts changing colour and becomes aromatic. Stir continuously as your roast the besan else it tends to burn.
    2. Turn off the heat and let the besan cool a bit.
  3. Making the Senaga Pindi Pachadi | Bombay Chutney | Besan ki Chatni
    1. After the besan has cooled, add the turmeric and 1/2 the tamarind water to it.
    2. Mix well to form a smooth paste.
    3. Now, while stirring continuously, add the remaining tamarind water and an additional 3/4 cup of water.
    4. Whisk well to form a thick liquid.
    5. Now over medium flame, while stirring continuously, cook the besan mix till it becomes thick (like custard) and glossy.
    6. Take off the heat.
    7. In a heavy ladle, heat the oil.
    8. Add mustard seeds and when they splutter, add the cumin seeds.
    9. Now add split red chillies and curry leaves.
    10. Stir-fry for about 10 seconds.
    11. Add the tempering to the Senaga Pindi Pachadi.
  4. Mix well.
  5. Serve Senaga Pindi Pachadi | Bombay Chutney hot with idlis.

Tips

Do ensure that:

  • the senaga pindi is sieved well.
  • the senaga pindi pachadi has no lumps.
  • you stir the senaga pindi pachadi constantly when cooking. Otherwise, it will become a lumpy mess.
  • you eat the senaga pindi pachadi hot because when it cools, it tends to congeal. 🙁
Andhra Senaga Pindi Pachadi for Idlis
Andhra Senaga Pindi Pachadi for Idlis

Maddur Vada: A Delicious Tea-Time Snack from Karnataka

When I decide to try any recipe that involves deep-frying, there is quite a flutter in my home as I avoid deep-frying as much as possible. So this weekend as I got ready to make delicious Maddur Vada, I had quite an audience in amused family members.

Maddur Vada | A Delicious Tea Time Snack from Karnataka
Maddur Vada | A Delicious Tea Time Snack from Karnataka

Jokes aside, I have been wanting to make Maddur Vada at home for ages and decided to make it this Saturday just on a whim. It is a recipe that transforms ingredients commonly found in Indian homes—rice flour, semolina, maida (APF), chillies, and curry leaves—into a delicious snack.

What I loved about Maddur Vada is despite the deep-frying it did not absorb any oil, and had a light crispness on the outside while being soft on the inside. So even the Octagenarians in my home could enjoy it without much trouble.

Like Chitti Boorelu, Punugulu, and Goli Bhajje, Maddur Vada turned out to be the perfect accompaniment to my evening tumbler of Kaapi.

How to Make the Perfect Maddur Vada

Maddur Vada | Crispy Tea Time Snack
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Maddur Vada is just the perfect snack to accompany your evening cup of tea or coffee. You can make it in a jiffy with ingredients commonly found in Indian homes.

Course: Snack, Snacks
Cuisine: Indian, Karnataka
Servings: 12 Maddur Vada
Author: Aruna
Ingredients
  • 1/2 Cup Rice Flour
  • 1/4 Cup Rava (Semolina)
  • 1/4 Cup Maida (APF)
  • 1/3 Cup Finely Chopped Onion
  • 3-4 Finely Chopped Green Chillies
  • 10-16 Finely Chopped Curry Leaves
  • 1 Pinch Hing (Aasfoetida)
  • Salt to Taste
  • Oil for Deep Frying
  • Water for Making the Dough
Other Requirements
  • Banana Leaf or Plastic Sheet
Instructions
Making the Dough
  1. In a large bowl, mix together the rice flour, maida, rava, chillies, curry leaves, hing, and salt.

  2. Mix well.

  3. Heat about 2 tbsp oil till its hot and add the flour mix.

  4. Use a spoon to quickly mix the oil into the flour.

  5. Now slowly add water and make a tight but pliable dough.

Making the Maddur Vade
  1. In a kadhai, on medium flame, heat enough oil to deep fry to Maddur Vade. To test the heat, drop a tiny ball of dough into the oil. It should rise to the top and sizzle moderately on the surface.

  2. Divide the dough into 12 equal portions. Keep covered.

  3. Use 1 or 2 drops oil to grease a plastic sheet or a banana leaf.

  4. Roll one portion of the dough into a ball and place on the oiled sheet.

  5. Use a greased fingers to pat the dough ball into a circle about 2.5" in diameter and about 1/4" thick.

  6. Slide the Maddur Vada into the oil.

  7. Fry on medium heat till the side facing the bottom is golden brown. Flip over and fry till the flip side is golden brown as well. See notes.

  8. Using a slotted ladle, remove the fried Maddur Vada from the oil and drain excess oil.

  9. Serve hot with Coconut Chutney.

Recipe Notes
  • Fry the Maddur Vade on moderate heat because otherwise you will have Vade that are fried on the outside but raw on the inside.
  • A simple way of detecting if your oil is too hot is to see if blisters form on the outside of the Maddur Vada. If there are, the oil is too hot.

Maddur Vada
Maddur Vada

Recipe with Step-by-Step Instructions to Make the Perfect Maddur Vada

  1. The First Step: Making the Maddur Vada Dough
    1. In a large bowl, combine the rice flour, maida, rava, chillies, curry leaves, hing, and salt.
    2. Mix all the ingredients well and make a small well in the middle.
    3. Using a ladle, heat 2 tbsp oil and add it to the dry ingredients.
    4. Using a spoon, quickly mix the oil into the dry ingredients. This oil helps make the Maddur Vada softer on the inside and also helps it cook well when we deep-fry.
    5. Now add small quantities of water and knead the ingredients together to make a dough that is just soft enough so that it can be shaped into small discs. If the dough is very stiff, the Maddur Vada will break as you are trying to shape them. If the dough is too soft, the Vade will absorb oil when you fry them.

  2. Shaping and Frying the Maddur Vade
    1. To a kadhai, add about 1.5 cups of oil to deep fry to Maddur Vade. You need about a 2″ deep layer of oil. I use a small but deep kadhai.
    2. On a medium flame, heat the oil till it is moderately hot. To test the heat, drop a tiny ball of dough into the oil. It should rise slowly to the surface and sizzle with moderate intensity. If you oil is too hot, the Maddur Vada will cook very quickly on the surface and also form blisters on the surface, but the inside will remain raw. If your oil is cold, the vada will absorb oil as they fry. 
    3. Divide the dough into 12 equal portions and roll each portion into a ball. Keep covered. I found that one portion of dough is roughly what I could scoop with a standard baking tablespoon (tbsp).

    4. Lightly grease a plastic sheet or banana leaf using 1 or 2 drops oil.
    5. Place one portion of the dough on the greased sheet and press into a thick disc about 2.5″ in diameter. If the disc is very thin, then you have have a very crisp Maddur Vada much like a Thattai | Chekkalu.
    6. Gently, transfer the disc onto your fingers and slide it into the oil.
    7. Let the Maddur Vade Fry on medium heat till the side facing the bottom is golden brown.
    8. Gently flip over the Vada and fry till the other side is golden brown.
    9. Remove the fried Maddur Vada from the oil and drain excess oil.
  3. Serve hot with Hotel Style Coconut Chutney.
Maddur Vade
Maddur Vade

Khus Khus Halwa | Gasagasala Halwa | Post ka Halwa

Poppy seeds or Khus Khus (also called gasagasalu in Telugu) are known for their somnolent or sleep inducing properties. So, last week when my father was unwell and not sleeping to well, I made this Khus Khus Halwa for him.  As a bonus, since he likes sweets, it also made him happy to eat it. 🙂

A Bowl of Khus Khus Halwa | Gasagasala Halwa | Poppy Seeds Halwa
Khus Khus Halwa | Gasagasala Halwa | Poppy Seeds Halwa

Called Khus Khus Jo Seero in Sindh, Post ka Halwa in Himachal Pradesh, and Gasagasala Hawla in Telugu, this dessert is very easy to make and is quite popular across India. It is essentially a solid version of the Gasagasala Payasam |Khus Khus Kheer I have written about earlier.

Khus Khus or Poppy Seeds are much maligned (banned in some countries) because they are the base from which opium and morphine are produced. If we can look past this fact, we will realise that Poppy Seeds are are highly nutritious with high concentrations of iron, calcium, phosphorous, and zinc.

A moderate consumption of Khus Khus is actually quite beneficial for health. One way to use khus khus is to soak and grind it to a fine paste, and then add this creamy paste to gravies or in place of/in addition to ground onion, etc.

Coming back to Khus Khus Halwa, the focus should be on soaking the poppy seeds well because otherwise the halwa will have a rather unpalatable grainy texture because poppy seeds are notoriously difficult to grind. The rest of the recipe is rather easy. 🙂

Khus Khus Halwa | Post ka Halwa | Gasagasala Halwa
Khus Khus Halwa | Post ka Halwa | Gasagasala Halwa

How to Make Khus Khus Halwa | Gasagasala Halwa | Post ka Halwa | Poppy Seeds Halwa

Khus Khus Halwa | Gasagasala Halwa | Post ka Halwa | Poppy Seeds Halwa

Khus Khus Halwa or Poppy Seeds Halwa is super easy to make and quite different in taste from other halwas. Called Gasagasala Halwa in Telugu, this dessert is not overly sweet and hits just the right notes post a heavy meal.

Course: Dessert, Sweets
Cuisine: Himachal Pradesh, Indian Food
Servings: 6 Servings
Author: Aruna
Ingredients
  • 100 gms Khus Khus, Gasagasalu, Poppy Seeds
  • 100 gms Sugar
  • 225 ml Milk
  • 3 tbsp Ghee
  • 1 tsp Cardamom Powder
  • 2-3 tbsp Sliced Almonds
Instructions
  1. In about 2 cups of water, soak the khus khus overnight (or for at least 8 hours).

  2. Drain all the water from the khus khus.

  3. Grind the soaked khus khus to a fine paste.  Use a little water or milk if needed.

  4. In a large heavy bottomed kadai or pan, over medium heat, heat 2 tbsp ghee.

  5. Add the poppy seeds paste and saute till it becomes aromatic and just starts to change colour.

  6. Turn the heat to low, add the sugar and cardamom powder, and mix well.

  7. Gradually add the milk and mix well.

  8. Mix well to ensure there are no lumps.

  9. Over medium heat, let the Khus Khus Halwa cook till the milk is fully absorbed and the poppy seed paste is well cooked. Stir at regular intervals.

  10. Turn the heat off and transfer the Khus Khus Halwa into a serving bowl.

  11. Drizzle the remaining ghee and garnish with the almond slivers.

  12. Enjoy hot!

 

Recipe with Step-by-Step Instructions to Make Khus Khus Halwa | Gasagasala Halwa | Post ka Halwa | Poppy Seeds Halwa

  1. Soaking the Poppy Seeds: The Most Important Step
    1. Cover the poppy seeds with enough water and soak them overnight (or for at least 8 hours). If you do not soak the poppy seeds enough, they will be difficult to grind and/or cook.

    2. Drain all the water from the poppy seeds. I used a soup strainer.

    3. Using a little milk, grind the soaked poppy seeds to a fine paste.
  2. Making the Khus Khus Halwa | Gasagasala Halwa | Post ka Halwa
    1. Choose a a heavy bottomed kadai large enough to mix the halwa comfortably.
    2. Over a medium flame, heat the kadhai and melt 2 tbsp ghee.
    3. To the melted ghee, add the poppy seeds paste.
    4. Stir-fry the poppy seed paste till it starts to change colour and becomes aromatic.
    5. Reduce the heat to low, and add the sugar and cardamom powder to the fried poppy paste.
    6. Mix well and stir-fry for about a minute.
    7. When the sugar is well-incorporated, add the milk.
    8. Immediately mix well to ensure that the poppy seed mix blends well with the milk with no lumps.
    9. Over medium heat, cook the mix till the milk is fully absorbed and the poppy seed paste is well cooked. Keep stirring at regular intervals to ensure that the halwa does not stick to the kadhai.
  3. When the Khus Khus Halwa is cooked, remove it from the heat off and transfer the into a serving bowl.
  4. Melt and drizzle the remaining ghee on the Halwa.
  5. Garnish with the almond slivers.
  6. Serve hot!
Gasagasala Halwa | Poppy Seeds Halwa | Post ka Halwa
Gasagasala Halwa | Poppy Seeds Halwa | Post ka Halwa

Spicy Mooli ke Patte ki Sabzi | Radish Leaves Stir Fry

Today, I am presenting this healthy and delicious Mooli ke Patte ki Sabzi that is a great way to use the nutritious radish greens. I have followed this recipe by Chef Harpal Singh Sokhi.

Mooli ke Patte ki Sabzi | Spicy Radish Leaves Stir Fry
Mooli ke Patte ki Sabzi | Spicy Radish Leaves Stir Fry

I have this aversion to Mooli or Radish because of its pungent taste and strong aroma. However, my Vaidya (Ayurvedic Doctor) has asked me to eat Mooli and so I have recently taken to making this vegetable at home, albeit reluctantly. So far, I have been cooking the radish itself as Mooli Paratha and as Roasted Red Radishes.

However, my colleagues at work have been recommending that I also make a simple stir-fry of radish and radish leaves for a while now. Yesterday I found this wonderful bunch of radish leaves with baby radishes and decided to try a radish leaves stir-fry.

Next, I did what I do best, browsed the internet to see if I can spice up the radish leaves stir-fry a bit and came across this recipe for Mooli ke Patte ki Sabzi by Chef Harpal Singh Sokhi that uses a masala of poppy seeds, cumin, mustard, and green chillies.

In my mind, this masala added a bit of oomph to a plain curry and so I tried this Mooli ke Patte ki Sabzi forthwith. Indeed the result was a delicious dry sabzi that paired marvellously well with rotis.

I just used the baby radishes that were attached to the leaves. I would recommend that you add a medium-size radish to the curry to give it some volume. The radish measures in the recipe assume that you will use this additional radish.

Punjabi Radish Leaves Stir Fry
Punjabi Radish Leaves Stir Fry

How to Make Spicy Mooli ke Patte ki Sabzi | Radish Leaves Stir Fry

Spicy Mooli ke Patte ki Sabzi | Radish Leaves Stir Fry
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

I absolutely loved this recipe for Mooli ke Patte ki Sabzi by Chef Harpal Singh Sokhi. It is spicy, has a creaminess from the poppy seeds, and helps temper the pungent taste of the radish.

Course: Accompaniments, Side Dish
Cuisine: Indian Food, Punjabi
Servings: 2 People
Author: Aruna
Ingredients
  • 1 Cup Radish, Finely Chopped
  • 3 Cups Radish Greens, Finely Chopped
For the Masala
  • 1.5 tbsp Poppy Seeds, Khus Khus
  • 1/2 tsp Mustard Seeds, Rai
  • 1/2 tsp Cumin Seeds, Jeera
  • 2-3 Green Chillies
Other Ingredients
  • 1 tbsp Oil Mustard Oil Preferred
  • 1/4 tsp Asafoetida, Hing
  • 2 tsp Finely chopped ginger
  • 2 tsp Crushed Garlic
  • Salt to Taste
  • Water
Instructions
Making the Masala
  1. Dry roast the cumin, mustard, poppy seeds and green chillies till the poppy seeds change colour.

  2. Transfer into a chutney grinder attachment and add about 3-4 tbsp of water.

  3. Set aside for 10 to 15 minutes to allow the poppy seeds to soak a bit.

  4. Grind into a fine paste. 

Getting the Radish and Radish Greens Ready
  1. Separate the Radish Greens from the Radish.

  2. Wash and dry the radish greens.

  3. Chop the radish greens to fine pieces.

  4. Wash the radish and peel the outer layer.

  5. Chop the radish into small pieces.

Making the Mooli ke Patte ki Sabzi
  1. In a kadhai, using a medium flame, heat the oil. If you are using Mustard Oil, see notes.

  2. Add the hing, ginger and garlic.

  3. Stir-fry till the garlic turns golden.

  4. Add the radish pieces and stir-fry for 2-3 minutes.

  5. Add the ground masala, salt, and 2-3 tbsp water.

  6. Stir-fry till the masala dries a bit.

  7. Turn the heat down to low.

  8. Add the radish greens and mix well.

  9. Cook for 1-2 minutes till the radish greens wilt.

  10. Take off the heat. Cover and set aside for 5 minutes.

  11. Serve warm with hot rotis.

Recipe Notes

If you are using mustard oil (as I did):

  • Heat the mustard oil to smoking point till it becomes pale in colour.
  • Take the Kadhai off the heat, and let the oil cool a bit.
  • Now follow the rest of the recipe. 🙂

 

Punjabi Mooli ke Patte ki Sabzi
Punjabi Mooli ke Patte ki Sabzi

Recipe with Step by Step Instructions to Make Spicy Mooli ke Patte ki Sabzi | Radish Leaves Stir Fry

  1. I would recomend that you make the Poppy Seed-Cumin-Mustard-Chilli masala as the first step so that the poppy seeds can soak while you get on with other tasks.
    1. Over medium, heat a pan.
    2. Add cumin, mustard, poppy seeds and green chillies and dry roast till the poppy seeds change colour to light brown.
    3. Transfer the roasted dry spices into a small grinder.
    4. Add 3-4 tbsp of water the dry spices and let the poppy seeds soak for about 10 minutes.
    5. When the poppy has soaked a bit, grind the masala into a fine paste. You may need to add a tad bit more water while grinding.

  2. Prepping the Radish and Radish Greens (I did this while the roasted spices were soaking)
    1. Cut close to the top of the baby radishes to separate them from the radish greens.
    2. If the stems are tender you can use them, else separate the stems from the greens.
    3. Wash the radish greens well and dry them a bit before cutting them to small pieces.
    4. Wash the radish well to get rid of the dirt and dry them.
    5. Peel the outer layer of the radish and chop it into small pieces.
  3. Cooking the Mooli ke Patte ki Sabzi 
    1. In a kadhai, using a medium flame, heat the oil. If you are using Mustard Oil, heat it to smoking point, and take the kadhai off the heat and let the oil cool a bit before placing it back on flame. If you cooking in smoking hot oil, everything will burn in a second.
    2. To the heated oil, add the asafoetida, chopped ginger and chopped garlic.
    3. Stir-fry till the garlic turns golden.
    4. Next, add the chopped radish pieces and fry for a couple of minutes.
    5. To the fried radish pieces, add the ground masala, salt, and 2-3 tbsp water.
    6. Cook till the poppy seed masala dries a bit.
    7. Before adding the radish greens, turn the heat down to low as the leaves wilt in a jiffy.
    8. Now, add the radish greens and mix well.
    9. Cook the greens for a couple of minutes till they wilt.
    10. Immediately take the kadhai off the flame.
    11. Cover and set aside for 5 minutes to let the leaves cook in the residual heat.
  4. Serve warm Mooli ke Patte ki Sabzi with hot rotis.
Radish Leaves Stir Fry | Mooli ke Patte ki Sabzi
Radish Leaves Stir Fry | Mooli ke Patte ki Sabzi