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Radish: 500 gms, cubed
Oil: 1 tsp
Cumin seeds: 1/2 tsp
Kashmiri chilli powder: 3/4 tbsp
Turmeric: 1/2 tsp
Salt to taste and coriander leaves to garnish.
Heat oil and add in cumin seeds.
Add in chilli powder and switch off the flame or else chilli powder will get burnt. Then add in the chopped mooli mix well.
If the mooli is very tender it will release water else add little water and cover and cook. Add salt.
Once cooked sprinkle coriander leaves on top.
Serve with roti. Left over can be used the next day
2 cold idlis: Simply crumble with hands
Oil: 1-1/2 tsp
Mustard seeds: 1/2 tsp
Jeera: 1/4 tsp
Urad dal: 1 tsp
Bengal gram dal: 1 tsp
Whole red chilies: 2, broken
Raw peanuts: 1-2 tbsp
Green chilies: 2, chopped
Curry leaves: 1 sprig
Onion: 1/2, chopped
Ginger: 1/2 tsp, grated.
Turmeric powder: 1/2 tsp
Grated coconut: 1 tsp (optional)
Heat oil in a pan, add in mustard seeds, jeera, urad, and bengal gram. Add in whole chilies and peanuts. Fry for 2 mins on low flame so that the peanuts are roasted.
Add in green chilies, onion, ginger, curry leaves and mix for a minute.
Add in turmeric powder. Add grated coconut if adding.
Crumble idli with your hands and add add and mix well for a minute or two. Serve hot.
Flax seed raita:
low fat curd: 3-4 tbsp
Ground flax seeds: 1 tbsp
Turmeric powder: a fat pinch
Mix all and serve.
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