Mutton Korma : Healthy with Mooli

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You need:

  • 300 Grams of mutton with bones.
  • Two radishes with leaves. Cut into long thick sticks.
  • 2-3 Carrots, cut into┬álong thick sticks.
  • 3 Onions chopped up.
  • 1 tablespoon of ginger garlic paste.
  • 2 Green chilies.
  • 1 cup yogurt, beaten.
  • A teaspoon of turmeric.

Use a pressure cooker. Start with cooking the onions and green chilies on a medium-high heat. Let them take their time, while you prepare the other vegetables. In about 13-14 minutes the onions would have softened really well and getting brownish. Add the ginger garlic paste. Mix it well and once the raw edge is gone add the mutton. Saute for a couple of minutes. It helps if you cut the mutton into small pieces.

When the meat starts brown up, add the radishes and carrots. Mix well. Cook for about 5-6 minutes on medium heat. Use the radish leaves to deglaze the cooker. Sprinkle some water and pressure cook. On high till first whistle then simmer for about 10 mins.

Let the pressure dissipate. Open the cooker and move everything to one side. Let the liquid sauce collect to one side. Into this add a teaspoon of beaten yogurt. Dissolve it. Then add another teaspoon. Keep doing this till all the yogurt has been added.

Mix and warm it up. You can reduce the consistency if you desire. But its best to keep the gravy. It will soak into roti’s or rice and be delicious.

No masala’s were added. This is a simple korma with the flavors coming in from the basic ingredients.

Veggies and Green’s

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If your knife skills are good and cutting into thin sticks is your game, the total time this recipe needs is less than 15 minutes. From start to finish.

You need:

  • Sturdy vegetables like beets, carrots and radish cut into thin sticks.
  • Fresh green like Spinach, Dill and the radish leaves. Chopped roughly. Stems and all.
  • A heaped tablespoon of mayonnaise. But preferably Tartar sauce.
  • Toasted seeds like flax, sesame and pumpkin.

Heat oil till its shimmering but not yet smoking. Add the vegetables and saute for about 3-4 mins on high heat. Move them to a corner and add the greens. add in batches if the pan is small. The greens will quickly wilt and make room for more.

Saute on medium heat till the greens are bright green. Move on to high heat, tilt the pan. Push everything to the top, waiting for the water to collect at the base and the high heat dries it up.

Switch off the stove. Notice that while everything is in the pan, they are not very stuck to eachother. A little grease like mayonnaise will quickly fix that. Use flavored mayonnaise like tartar sauce for much better results.

Sprinkle toasted seeds for an increased Omega kick and texture.

Eat as is or as a topping on breads.

Radish (Mooli) with Kheema

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You need:

  • Three Radishes or Mooli. Chop the stems with the leaves. Finely grate the roots.
  • Minced Mutton about 300 gms.
  • Two chopped Green chilies
  • A tablespoon of Ginger+Garlic paste.
  • Turmeric and coriander powder, as per taste.
  • Preferably Mustard oil but you can use any oil.

Heat oil and saute the green chilies for a minute or two. Add the ginger garlic paste and fry it till the raw smell is gone. Now add the kheema and saute till its dry and starts to glaze the pan. Add turmeric, salt and coriander powder. Mix well.

Add the chopped stems leaves and use their moisture to deglaze the pan.

Pressure cook for one whistle. When pressure is released add the grated radish. Switch to high heat and see to it that the pan is fully deglazed. Do not overcook. The grated radish will not have any nasty smell normally associated with radishes.

In fact this dish will keep your cooking radishes a secret from your neighbors.

Enjoy with rotis or rice.

Radish Salad with Anchovies Fry

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You need:

For Salad:

  • Radish with leaves
  • Red Capsicum
  • Mustard oil.

For Fish:

  • Fresh Anchovies
  • Mustard oil : 2 tbsp
  • Red Chilly Powder : 1 tbsp
  • Turmeric : 1 tbsp
  • Salt
  • Ginger Garlic Paste : 1 tbsp
  • Rice flour : 1 tbsp
  • Rice Rava : 1 tbsp

Making the Salad:

Heat mustard oil, add the radish, its leaves and the red capsicum. Season with salt. Cook on high heat. In a minute or two the vegetables start releasing water. Cook on high heat till the water dries up. Remove. Do not overcook.

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For the fish:

Combine all the ingredients. Lay out the fish on a hot pan without stacking. Cook on low heat till the fish color changes. Switch to high heat. Use chopsticks to debone the fishes. Continue on high heat to get a crispy edge to the fishes.

Enjoy a lovely combination of healthy proteins with super healthy vegetables.

Sauteed Radish

Heat ghee in a pan and fry a thinly sliced onion. As they slowly caramelize, add in some cumin and chopped radish roots. Cook covered on low heat for about 5-6 minutes. Add the chopped leaves and spread them out leaving a gap in the middle. All the water that is being released will collect here. This way the vegetables will remain crisp instead of getting boiled and mushy. Season with salt and garam masala.

You can optionally serve this with curd to reduce the heat of radishes.