Genes | Free Full-Text | Quantitative Trait Loci (QTLs) Associated with Microspore Culture in Raphanus sativus L. (Radish)

< div class= "art-abstract in-tab hypothesis_container" > The radish is an extremely self-incompatible plant, and consequently it is difficult to produce homozygous lines. Bud pollination in cross-fertilization plants must be done by opening immature pollen and connecting pollen to mature flowers. It accordingly takes a lot of time and effort to establish lines with fixed alleles. In the present research study, a haploid breeding technique has been applied to get homozygous plants in a brief amount of time by doubling chromosomes through the induction of a plant body in the haploid cells, in order to shorten the time to breed inbred lines. We constructed hereditary maps with an F1 population derived by crossing parents that reveal a remarkable and inferior ability to regrow microspores, respectively. Genetic maps were built from the maternal and adult maps, individually, using the two-way pseudo-testcross design. The phenotype of the regeneration rate was taken a look at by microspore cultures and a quantitative quality loci (QTL) analysis was carried out based upon the regeneration rate. From the results of the culture of microspores in the F1 population, majority of the group did not regrow, and just a few showed a high regrowth rate. A total of five substantial QTLs were found in the F1 population, and 5 candidate genes were discovered based upon the results. These prospect genes are divided into 2 classes, and appear to be related to either PRC2 subunits or auxin synthesis.
< div class="info-box info-box __ copyright top-margin" > This is an open access post dispersed under the Creative Commons Attribution License which allows unlimited use, circulation, and reproduction in any medium, offered the initial work is correctly mentioned

Mooli Paratha | Radish Paratha | Cooking From Heart

Fresh, healthy and tasty Mooli Paratha, stuffed radish paratha with detailed step-wise pictures. Make the best use of radish greens by making this mooli paratha.

Recently I posted Matar Paratha recipe with season’s fresh green peas. Today’s recipe is Mooli Paratha, made with fresh radish and radish greens. I have hardly ever made this paratha as it is slightly difficult to manage the heavy water content in fresh radish. I usually resort to making Radish Sambar or end up making parathas using a similar recipe as Spring Onion Paratha. This time though, I wanted to make a stuffed mooli paratha and conquered it to share the recipe here.

The first tip to making best Mooli Paratha is to using fresh seasonal radishes with greens. It is best to squeeze off as much liquid as possible from grated radish and don’t worry, it doesn’t go wasted. I use it for kneading the dough. I usually cook the mixture briefly before stuffing it into rolled out dough. This way, the paratha isn’t very hard to roll-out and it tastes so good too!

I served this mooli ka paratha with fresh mango pickle and pomegranate raita.  I usually made boondi raita but with this dish, I felt like adding fresh pomegranate pearls to whisked curd and added some roasted cumin powder and black salt. It was so refreshing! I usually prepare boondi raita similarly too. Check out other paratha and Indian bread recipes.

How to make Mooli Paratha | Radish Paratha –
Print Recipe
Season’s fresh Radish Paratha recipe!
  • 1.5 cups Whole Wheat Flour
  • Salt as needed
  • Water as needed
  • Oil as needed for cooking
  • 2 cups Grated Radish
  • 1 cup Finely Chopped Radish Greens or as much available
  • 1 tbsp Grated Ginger
  • 1 tsp Cumin Seeds
  • 1/2 tsp Red Chilli Powder
  • 1.5 tsp Ghee
  • 1/4 tsp Asafoetida
  • Salt as needed
  • 1.5 cups Whole Wheat Flour
  • Salt as needed
  • Water as needed
  • Oil as needed for cooking
  • 2 cups Grated Radish
  • 1 cup Finely Chopped Radish Greens or as much available
  • 1 tbsp Grated Ginger
  • 1 tsp Cumin Seeds
  • 1/2 tsp Red Chilli Powder
  • 1.5 tsp Ghee
  • 1/4 tsp Asafoetida
  • Salt as needed
Mix whole wheat flour and salt. Knead well and make soft dough by adding water little by little. Mix a tsp of oil to the prepared dough and set aside covered for at least 10 mins.
Add 1/4 tsp of salt to the grated radish and leave it aside for 5 mins.
Squeeze out as much water as possible.
To the squeezed out radish, add finely chopped radish greens, red chilli powder, salt and grated ginger.
Meanwhile heat oil and add cumin seeds and asafoetida.
Now add the radish mixture and sprinkle salt as needed.
Cook covered for 3-4 mins until the radish & greens are tender. Remove from heat and let it cool down completely.
Take a ball of the prepared dough. Roll it into a thick roti.
Place 2-3 tbsp of radish stuffing at the center of the rolled-out roti.
Start pleating the dough from one side and close it from all the directions. Remove any excess dough from top.
Gently press it again and roll into a thick paratha. If required, dust additional wheat flour.
On a heated tawa/flat pan, cook the paratha on both sides until golden brown spots appear. Spread a tsp of oil/butter on both sides of the paratha and remove it on to a plate.
Serve hot with thick curd, raita and pickle.
Detailed step-wise picture recipe of making Mooli Paratha | Radish Paratha –

Mix whole wheat flour and salt. Knead well and make soft dough by adding water little by little. Mix a tsp of oil to the prepared dough and set aside covered for at least 10 mins.

Add 1/4 tsp of salt to the grated radish and leave it aside for 5 mins.

Squeeze out as much water as possible.

To the squeezed out radish, add finely chopped radish greens, red chilli powder, salt and grated ginger.

Meanwhile heat ghee and add cumin seeds and asafoetida.

Now add the radish mixture and sprinkle salt as needed. Cook covered for 3-4 mins until the radish & greens are tender. Remove from heat and let it cool down completely.

Take a ball of the prepared dough. Roll it into a thick roti. Place 2-3 tbsp of radish stuffing at the center of the rolled-out roti.

Start pleating the dough from one side and close it from all the directions. Remove any excess dough from top.

Gently press it again and roll into a thick paratha. If required, dust additional wheat flour.

On a heated tawa/flat pan, cook the paratha on both sides until golden brown spots appear. Spread a tsp of oil/butter on both sides of the paratha and remove it on to a plate.

Serve hot with thick curd, raita and pickle.

Note –

Reach out to me at cookingfrommyheart@gmail.com! Also follow me on:

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Mulo Pur (Stuffed Radish, Bengali Style) | Experiences of a Gastronomad

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It was sometime late October last year.
The Pujas were over, Diwali was round the corner. The perfume of shiuli wafted from the garden. Gorgeous golden sunshine flooded the house. And wisps of citrus floated lazily on a pastel blue sky.

As I logged in to my blog for the day, I was greeted by a message that read – Just discovered your blog as I was searching for ancient Bengali recipes. I am very impressed with what I have read so far and must congratulate you for your efforts. Some of your recipes makes me nostalgic and it took me back to my birthplace Silchar. Keep up your good work.
I was overwhelmed. Touched by the message.

And that was my first interaction with Ganadev Kaku. On a mellow autumn morning.
And once the conversations started, they just refused to end.
Started with food.
Recipes.
And very soon ventured into growing up years.
Karimganj.
And common Sylheti roots.

And during one such conversation, Ganadev Kaku casually mentioned about the mulo pur he had prepared the day before.
That instantaneously got me hooked.
Mulo Pur ? I asked. I’ve had Chalkumro Pur, Sheem Pur, even . But never Mulo Pur.
Need the recipe please, I requested earnestly.
Ofcourse, Kaku assured.
And the recipe found its way to my inbox within an hour.

And it wasn’t long before weekend lunch featured Kaku’s Mulo Pur.
The only deviation from the original, I took the liberty of adding some freshly grated coconut to the stuffing.
How did it taste ? Well, the smiles around the table and a thumbs-up from S, who is not really a fan of radish, said it all.

Mulo Pur. Roundels of winter radish. A tear-jerking spicy stuffing of poppy-seed and mustard paste. Coriander stems for freshness. Grated coconut to pacify the heat. Dipped in a batter and fried to a sinful golden.
Divine !!!

Print Recipe
Mulo Pur. Roundels of winter radish. A tear-jerking spicy stuffing of poppy-seed and mustard paste. Coriander stems for freshness. Grated coconut to pacify the heat. Dipped in a batter and fried to a gorgeous golden.
Divine !!!
In a bowl, mix the besan and rice flour. Sprinkle in the salt, kalonji and turmeric powder. Pour just enough water to form a thick batter. Mix well, ensuring there are no lumps. Keep aside.
For the stuffing
Soak the poppy seeds and mustard seeds in warm water, 15 odd minutes or so. Drain and keep aside.
Grind the poppy seeds, mustard seeds, coriander stems and green chilies with just a splash of water to form a smooth paste.
Heat the mustard oil in a pan, add the poppy seed – mustard seed paste, sprinkle in the salt, throw in the green chilies, cook over a low flame till the ‘pur’ (stuffing) is cooked and no longer sticks to the pan.
Add the freshly grated coconut, continue to cook for a further 2-3 minutes. Adjust seasonings, switch off the flame. Allow the ‘pur’ to cool to room temperature.
Assembling the Mulo Pur
Peel the radish, make 3-4 mm thick roundels as shown in the picture. You would need two slices to assemble one mulo pur.
Blanch the radish slices in a pot of boiling water with a pinch of salt, 5-7 minutes I would reckon, till the radish becomes tender, yet remains firm. (Take care that the radish doesn’t get overcooked and mushy)
Place ½ tsp stuffing carefully over one slice of radish, gently place a second slice over it as shown in the picture. Press lightly.
Heat the oil for frying.
Dip the stuffed radish in the batter, fry till golden brown on all the sides.
Keep aside on a kitchen absorbent towel. Serve hot.

Radish Health Launches At-Home Covid-19 Test Kit in New York City This Week

< blockquote class= "blockquote blockquote-- lg quote-lines qa-news-quote "> A dependable in your home screening set that can be processed quickly allows us to offer our patients the care and assurance they require in the comfort of their own home, while maintaining the health of the general

public. Past News Releases

Past News Releases

“We desired to solve the challenges of safely getting testing for COVID-19 in a timely and efficient manner,” stated Dr. Viral Patel, Creator of Radish Health “A reliable at home screening set that can be processed quickly enables us to offer our patients the care and comfort they require in the comfort of their own house, while keeping the health of the basic public.”

Members can make a visit with a Radish Health medical professional through their member website to identify if they need to be tested for COVID-19. When confirmed, the test package will be couriered to the member’s place the very same day. When the test kit is in hand, the member follows Radish’s basic guide to self collect their sample and place it into a return package. The carrier will pick up the bundle and deliver to our laboratory partner, Lenco Diagnostic Laboratory. Clients will be called with their test leads to 24-36 hours and advised if they need to continue to self-quarantine.

After a short test duration, Radish strategies to make this test set readily available to all New Yorkers at a cost of $100 (plus the cost of the laboratory which will be covered by your insurance coverage). “We plan on contributing all earnings to COVID-19 vaccine research study,” stated Dr. Patel.

Radish Health continues its efforts to offer convenient and quality client care with easy, relationship based medical services. Providing a 2 part medical care model, Radish Health partners with employers to supply care to their employees via in-office pop up clinics and virtual follow up care appointments, with the ability for an in-person home check out by a medical assistant, when required.

For more details about the Radish Health at-home COVID-19 test package, please visit our FAQ page.

About Radish Health.

Radish Health takes a fresh innovation driven perspective to client care and convenience by bringing insurance coverage covered medical check outs to the workplace, allowing employees to conserve time by seeing a medical professional in-person at their work environment first then supplying follow up care visits. Radish Health likewise uses house gos to by a medical assistant if the doctor needs more info. This mix of in-person and tele-health care further assists companies by enhancing work performance and cost savings. By developing client care through relationships first then innovation, Radish health relieves the obstacles presently seen in the tele-health area, by focusing on the patient-physician

relationship. http://www.radish.health

Mooli Paratha/Radish Stuffed Indian Flat Bread– Akshayakumbham

Mooli Paratha is extremely nutritious and really healthy. One of the very best dishes to make kids eat radish any day. Grated radish is used for stuffing the Paratha together with other spices. The stuffing is positioned in the half rolled paratha and more rolled into medium thick parathas. Parathas are yaws roasted on both sides drizzling oil or ghee. Here I provide mooli paratha which are served with pickle, curd or any side meal. Here I served them with Bombay chutney. Njoy Cooking, Serving n Relishing!

Wheat flour: 1 1/2- 2 cups

For packing:

Radish: 1 large no.

Radish: 1 no. Large

Garam masala: 1 tsp

Red chilli powder: 1 tsp

Salt: As needed

Cumin powder: 1 tsp

Sliced coriander leaves: 1 tablespoon

Techniques of preparation:

. Take wheat flour in a vessel, include salt, oil and required quantity of water and knead to a smooth dough. Rest it for minutes 15-20 minutes. Prepare the stuffing.

. Take one radish, rinse well with water, peel the skin and grate it. Squeeze the water from the radish utilizing hands.

. Include all the spices and blend well.

. Now make round equivalent balls from the prepared dough. Take one ball, dust it well and roll into small circle. Place the stuffing and close it like forming pleats.

. Again roll into medium sized paratha. Similarly roll all parathas.

. Now roast all the parathas on both sides sprinkling oil/ghee.

. Transfer them onto a serving plate and serve with preferred accompaniment.

Thanks so much for visiting Akshayakumbham and leaving remarks. Your comments are actually valued.

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Radish, Orange & Goat Cheese Salad | not too sweet

I work in a Section 23 classroom for kids with acute mental illness. They are between the age of 12-18 and the program is designed to integrate kids back to school while earning a few high school credits and taking part in an intense therapy component. There are 8 students enrolled for 6-8 weeks and our team consists of a teacher, CYC (Child and Youth Counsellor), social worker, psychiatrist and me, the EA (Educational Assistant).

Today is the last day for the students and after the kids leave we have planned a end of the year BBQ gathering at the CYC’s house. Pool, fun in the sun and great food.

I offered to bring this fabulous salad, something out of the ordinary with a little kick. It was a great excuse for me to go out and get myself a new mandoline as I just couldn’t picture myself cutting those little radishes wafer thin by hand.

I chose to use a combination of multi-coloured radishes and regular red radishes. The salad is finished with delicate green chives cut directly from my kitchen garden.

There are 4.8g net carbs and only 1 Weight Watchers points per serving.

Radish, Orange & Goat Cheese Salad Recipe

By kimmy
Published: September 12, 2017

Calories: 28 | Fat: 0.2g | Protein: 0.6g | Carbs: 6.4g | Fibre: 1.6g | WW Points: 1

Ingredients

Instructions

Growing daikon radish in a greenhouse

The first daikon radishes of this year’s season were harvested last Friday in Knoblauchsland, Germany. Similar to last year, the first fresh greenhouse products arrived at the regional wholesale market in Nuremberg at the beginning of March. “Now, at the beginning of the season there are only small quantities for the wholesale trade. We will probably be able to deliver the first quantities to the regional grocery store in about two weeks,” commented Stefanie Häring, co-owner of the Nuremberg-based producer Ruff-Häring GbR.

Left: The first radishes of the season are now offered at the unit price of 1,60 Euro in wholesale. It is expected that in about two weeks the greenhouse vegetable will also appear for the first time in regional food retailers, it is said. 
Right: View into the greenhouse where fresh salads will be growing throughout the winter.

Parallel to the start of the radish season, salads from protected cultivation are also being traded. “We supply fresh field and cabbage lettuce as well as colourful lettuce cultures from our greenhouse or foil plant throughout the winter,” explains Ms Häring. The lettuce products are mainly supplied to the food retail trade, but they are also negotiated through the wholesale market. Overall, the grower draws a positive balance at the end of the winter season: “Sales of all lettuce varieties were excellent and were largely consistent”.

Left: At the Nuremberg wholesale market, the products are marketed. The clientele consists mainly of direct marketers and specialist retailers. The product range includes radishes, salads, cucumbers, daikon and carrots.
Right: View of the film covered daikon beds. Sowing took place on 01.02.2020; in a few weeks the harvest campaign will start. 

Outdoor/greenhouse cultivation in the heart of Knoblauchsland, Germany
Family business Ruff-Häring is one of the long-established companies at the Nuremberg wholesale market and has been located at Leyher Straße since 1959. Only products from the company’s own cultivation are marketed, which now comprises approx. 18 hectares of open-air and 1.5 hectares of greenhouse area. Radishes are their main product in terms of volumes: “We expect the first products from outdoor cultivation in about three weeks.”

For more information:
Ruff-Häring GbR Gemüsebau
Stefanie Häring
Loher Hauptstraße 116
90427 Nürnberg
T. +49 911 345355
info@ruff-haering.de 
www.ruff-haering.de