Red Radish Curry

I have a few drafts sitting in my box for a while now. I am not sure when they will see the light of day. But I had to publish this one as soon as I could. I just had to. I am as desperate to publish it as that girl in the virgin mobile ad.
 .
Maybe, I am not that desperate. I find the ad extremely funny though.

I saw these lovely red radishes at the grocery store and they seemed to be begging me to pick them up. I got them home but did not know what to do with them. They beat the hell outta me. I could not figure out what I could cook with them. I know I could make Sambhar out of it but didn’t want to. I saw a few recipes for salads and chips using radish but no curry.  I went ahead and came up with this recipe on my own. Maybe I am becoming a chef…..not  :)
Anyway, here’s the recipe and did I forget to mention, it came out pretty good.

Serves 4
Time: About 1/2 X 60 mins(1/2 hour)

Ingredients:
1 small onion(chopped)
1 medium tomato(chopped)
1 1/2 bunch red radish(about 2 cups when chopped)
1 long green chilli
1 tsp garlic paste
1/2 tsp nutmeg powder
1 tsp lemon pepper
1 tsp coriander powder
1 or 2 tbsp oil
1/2 tsp cumin powder(optional)
1 tsp cumin seeds
1 tsp Ajwain/Carom seeds
salt to taste
water for boiling

Directions:
Slice the radish into thin rounds and boil them. Add some salt,sugar and some lemon pepper into the boiling water.
Now, use a pan and lightly brown the onions, cumin and Ajwain seeds in oil. Add the chopped green chilly and the garlic paste. Add tomato to it and let cook for a while. Stir in between. Add all the mentioned powders and stir it in. This base can be used for any recipe. It tasted yum. You could add other vegetables to the prepared mix.

Now add the boiled radish(with some of the stock) to this and cook for another 10 minutes.

PS: I ll post the pictures soon.

Related Articles

• Easy Fenugreek Paratha (arwenevenstar.wordpress.com)

Mung Bean soup and Vegan Muffin Pie

The cooking bug has bit me again. I was just going to eat leftovers when I came across a nice blueberry muffin recipe. It came out just yum . I decided to make it with some modifications. I also made a mung bean soup with spices from southern India. They both tasted amazing and I wanted to share the recipes. Do try and let me know.

Mung Bean Soup

Ingredients:
For Paste:
7 tbsp Coconut (fresh or dry)
5 tsp Cumin/Jeera seeds
1/2 tsp tamarind paste
1/2 tsp salt
1 long red chilli
Soy granules(optional)

You need to make a coarse paste of these ingredients in a food processor.

Also Need:

2 cups Mung Beans

1 chopped Tomato (small)

1 coarsely chopped onion(small)

1 tsp EVOO (Extra Virgin Olive Oil)

 

 

 

Directions:

Microwave the mung beans with some salt, water for about 10 mins. Add a cut tomato to it and boil for another minute. Lightly saute the onions till transparent and then add the cut tomato to it. Cook till the water disappears. Now add the prepared paste to this. Cook for about a minute or so. Then add the boiled mung beans to it. Keep the stock of the beans handy to water the soup down.

 

 

Mung Soup with Crisp Chapati

Vegan Muffin Pie:

Ingredients:
1 1/2 cups flour
1/2 cup sugar(I used part artificial sugar too)
1/2 tsp salt
2 tsp baking powder

1 tsp Cardamom powder

3/4 cup soy milk
4 tbsp Canola oil
2 big handfuls blueberries

 

Directions:
Preheat oven to 400 degrees F. Spray a baking pan with canola oil and then dust it with flour.
Combine flour, sugar, salt, and baking powder together in a mixing bowl.
Add the milk and oil slowly to the mix and stir constantly. Whip the batter so that the pie is soft. Finally add the blueberries to the batter and pour it into the baking pan.
Bake it for around 30 mins. They will come out fluffy on the inside and crispy on the outside. Yumm
I think I want another piece.

The inside of the muffin pie looks like sooo Enjoy.