Friday, January 29, 2010

White Raddish/Daikon Curry

How about using Raddish in cooking today?Never given a thought to Raddish as a curry? It is definitely one of those vegetables which does not have a tolerable odour.But,Raddish is rich in Vitamin C and is also known to posses cancer-protective poperties. It is also good for diabetes patients.

Mooli paratha is a satisying meal on its own. But,as a curry too raddish is tasty. Do give this one a try!

What you will need

1 cup white raddish/daikon-finely shredded
1 small onion-finely chopped
Mustard seeds - 1/2 spoon
Cumin seeds - 1/2 spoon
urad dal - 1/2 spoon
asafoetida - 1 pinch
curry leaves - 4-5 in no.
ginger-garlic paste - 1 spoon
Corriander /dhaniya powder - about 1 spoon
Kitchen king masala - 1/2 spoon(optional)
Chilli powder - as per taste
Salt to taste
Oil for stir-frying
Cilantro/corriander leaves for the garnish
Lemon juice - 2 tsp(or to taste) - optional

Heat oil in a skillet/kadai and splutter mustard seeds. Once done,add cumin seeds,urad dal followed by asafoetida and curry leaves.

Next add the onions and saute for 2-3 mins.Add ginger garlic paste.Let it cook for 1-2 mins more.
Now,added the shredded raddish.Let it cook for about 5 mins. Raddish releases water while cooking so may take some time to cook. After about 5 mins ,add all the dry spices and mix well. Continue cooking it until all the water is absorbed . This might take about 3-5 mins.
Switch off the stove and garnish with cilantro.
Add lemon juice before serving(optional). Enjoyed best with rice and dal/sambhar. It goes well with rotis too.

Wednesday, January 27, 2010

Spinach Dal

Spinach and lentils together is one dish packed with protein and iron. This is unique combination and a great dish for rotis as well as rice. This dish is a super-fast dish. the only job involved is chopping spinach;so use frozen spinach(16 oz packet) if you wish!!!

What you will need:

Spinach - 1/2 bunch,chopped

Moong dal - 1/2 cup(Toor dal can be used as well)

Onion - 1 small,finely chopped

Mustard seeds - 1/2 spoon

Cumin Seeds - 1/2 spoon

garlic - 2 pods,crushed

dry Red Chilli - 1

curry leaves - to taste

asafoetida - 1 pinch

tamarind paste(1/4 spoon) or 1/2 cup tamarind water

Salt to taste

Chilli powder - According to taste

Sambhar powder - 1 spoon (optional)

Oil - 2 tbsp

Cook dal with 1 cup(or a little more) of water using a pressure cooker or any vessel. If using a pressure cooker,allow two whistles on medium flame. If not using pressure cooker,then dal will take 10-15 mins to boil on stove-top.

Once this is ready,heat oil in a skillet/kadai. As it heats up add the mustard seeds and allow to splutter followed by cumin seeds,red chilly,curry leaves, garlic, onion. Saute for 2-3 mins till the onions turn golden brown.

Next ,add chopped spinach leaves and saute till it wilts(about 2 mins). Now add the cooked dal and mix well. Allow it to come to a boil. Add salt,Chilli powder,Sambar powder and tamarind paste.

Switch off the stove and serve hot.