Radish (weekend herb)
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
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...
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!
Traditional Indian Home Cooking Recipe: Radish Salad - Chinese Style: Radish Sald - Indian Style: Weekend Herb