November 26, 2005

Radish (weekend herb)

Time is fleeting. So soon, here is yet another weekend. It is time for presenting a weekend herb for Kalyn's weekend herb blogging #8. I have chosen Radish for this week (Biological name – Raphanus sativus; Indian vernacular – mooli, mullangi, etc.), which is a root vegetable from the mustard family. It is very popular for its piquant and peppery flavor. Their pungency depends not only on the varieties and age but also on the soil in which they are grown. The tops of radish can be used as a leafy vegetable or mixed along with radish roots in various culinary preparations.

The skin of radish comes in various colors worldwide, most commonly known is the round, red-skinned variety, which is more peppery than other varieties. Other varieties may have pink, white (smooth skinned, long, similar to that of carrots), or grey-black skin. Radish straight from the garden is more hot and peppery.

Radish especially the red radish is almost eaten raw finely sliced and sandwitched in bread and butter, pickled, used in salads, or added to stir-fries. Radish can be stored in a refrigerator for few days. Read more on Radish here.

Ayurvedic medicinal properties of Radish: The juice of Radish mixed with sugar candy is given for coughs and asthma. The juice of its leaves mixed with rock salt is given for indigestion. The decoction of its seeds mixed with honey is given for fever and phlegm troubles. Sliced or chopped radish mixed with curds is given twice a day for piles. Its leaves dried and powdered (on the palm of the hand) is snuffed in through the nostrils for purulent deflection of the nose and for catarrh.

Here are My Dhaba’s two Radish salad recipes:

Radish Salad Recipe – Chinese style

Ingredients:
Radish – 2, medium size, grated or julienned, daikon variety (white ones)
Green onions – 2, medium size, finely chopped
Coriander leaves – 1-2 teaspoons, fresh, finely chopped
Salt powser – ¼ teaspoon
Sesame oil – 1-2 teaspoons
Soy sauce – 2 teaspoon
Method: Heat a pan and pour in the sesame oil. When it becomes very hot, add the onions and radish, and saute for 2 minutes taking care not to brown them. Remove from the heat. When cold, garnish with coriander leaves and soy sauce and serve.

Radish Salad Recipe – Indian style

Bringing the ingredients together...


Ingredients:
Radish – 2, medium size, grated into shreds or julienned, red ones
Yogurt/curd – 2 tablespoons
Green chilly – 1, medium size, medium hot
Salt powder – ¼ teaspoon
Ghee – 1 teaspoon
Mustard seeds – ¼ teaspoons
Curry leaves – a sprig, fresh

Method: Heat a pan and pour in the ghee. When the ghee becomes very hot, add the mustard seeds to splutter, the chopped green chilly, and then the curry leaves taking care not to burn the mustard seeds. Add the radish shreds (both roots and leaves) and fry for 2 minutes taking care not to brown them. Remove from the heat. When cold, combine with the curds and serve. Enjoy!



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10 Comments:

Blogger Kalyn said...

Your two salads look very interesting. I love to see new food combinations that I haven't ever tried. Have a great weekend.

11/26/2005  
Anonymous Paz said...

Until recently, I liked radish after I found a nice salad recipe for it. I'm excited to see your two recipes, which I look forward to trying. YOu mention Ghee in the second recipe. I saw it in another recipe. I don't know if the question was answered already, but what is Ghee? Is it an Indian spice that I have to look for?

Paz

11/27/2005  
Anonymous Anonymous said...

Hi
Love your site. Tasty&nutritious recipes.I tried your mutton sukha.It came out very well.Made it 4 a friend.Got lots of compliments. keep up the good work.

11/27/2005  
Blogger vkn said...

Kalyn - it is our delight to notice that you liked it. There are so many exotic dishes to cook - too little time :-)

You too have a wonderful weekend.

11/27/2005  
Blogger vkn said...

Hi Paz - yes, radish is an excellent vegetable to try out in various forms. I will be posting few more recipes with it in the coming days.

Re ghee - it is a type of clarified butter very important in Indian cooking and tradition. Butter is boiled till all the water content evaporates completely and it becomes ghee. Itt is then used as a medium of fat used for frying and cooking purposes. It gives a nutty aroma. Unlike butter, ghee can be stored for extended period without refrigeration in an air-tight container. It is 100% fat, so take care with its use and quantity. Hope this info helps. Cheers!

11/27/2005  
Blogger vkn said...

Anonymous - thank you for your feedback and nice words. Wow! - so glad to know that the mutton sukka came out well. Any suggestions to make it more better.

11/27/2005  
Anonymous paz said...

Thanks for the explanation about the ghee!

Paz

11/27/2005  
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12/19/2005  
Anonymous Ballav said...

I add groundnut powder in the second recipe. It gives great taste.

12/16/2007  

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