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.