Topic started by foodlover (@ pool-141-154-50-160.bos.east.verizon.net) on Mon Oct 20 17:12:16 .
All times in EST +10:30 for IST.

hi i use to prepare sambhar with radish(mulangi).i need recipes using radish.thank u.

Responses:

• From: aarthi (@ 206.70.243.251) on: Mon Oct 20 18:21:44 EDT 2003
  
  Hi,
  I make Radish, brinjal and potato curry.
  Take equal quantities of potato, brinjal and radish.
  Heat 3 tbspn oil in a kadai and when hot, add jeera and asafoedita.
  Add chopped green chillies - (2-3).
  Add the potatoes and fry for 3-4 minutes.
  Now add the other vegatbles and add the juice of 1 tomato.(You can grate the tomato, or just chop it into small pieces and mash with some water)
  Add salt, very little water and cover for 5 minutes.
  When the brinjal and radish is almost cooked, add turmeric powder, chili powder and dhaniya powder.
  Stir without lid for 4-5 minutes.
  Add lots of chopped coriander and stir well.
  Server hot with chappatis.
  
  
• From: Kavi (@ 213.78.172.3) on: Tue Oct 21 02:52:41 EDT 2003
  
  hi Food Lover,
  
  Some recipies for you!
  
  RADDISH AND GREEN PEAS
  
  raddish
  shelled peas
  turmeric
  coriander paste
  cumin seeds
  oil
  green chillies
  salt
  scrape and grate the raddish. squeze out as much water as possible. heat the oil in a kadhai and fry the green chillies and grated radish over a medium flame for 2 3 mins.add thegreen peas and continue to fry for another 2 mins. add the spices, lower the flame and cover the kadhai with a lid. cook till the peas are tender and the sabzi is dry.
  ---------------------------------------------
  
  MOOLI KE PARATHE
  2 Tender Moolies (Radish)
  1 medium size Katora of whole wheat flour.
  1/2 spoon of Turmeric powder
  1/2 cup of leaves of Muli(Radish) shredded fine
  1/2 spoon of Chilli powder
  1/2 spoon of Asfoetida powder
  1 spoon of salt(individual taste )
  2 spoons of Besan (kadalai maavu)
  1/4 spoon of Baking powder
  20 ml Cooking oil for mixing with flour
  Julienne the tender Radish. Take care to use thinner Julienning blade. Set aside Now shred Leaves of Mooli .Remove the vein portion first. You will need about half cup of leaves shredding only. Now mix Bessan and baking powder and two spoons of oil in whole wheat flour thoroughly. Now add salt, turmeric, chilli powder and Asafoetida in the wheat flour and again mix homogenously. Now add Julienned Radish and shredded leaves to the mix of flour . Slowly knead it. Add little water and reach a workable softness. Roll out Parathas of 2.5 to 3 mm thickness. As you have added Besan, sometimes the dough will stick to the rolling stone and rolling pin, use dry wheat flour on top of the rolling stone and rub the dough in wheat flour while rolling. Fry on a Tava with usual smearing of oil on both the sided . This Mooli ke parathe is different from the stuffed Muli ke paranthe. Take care not to drain natural water of Radish as this has that strong taste and flavour.
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• From: foodlover (@ pool-141-154-50-160.bos.east.verizon.net) on: Tue Oct 21 09:34:19 EDT 2003
  
  hi aarthi and kavi thank u for ur recipes.i will try it this weekend.
  
  
• From: Devi (@ cs17022-189.jam.rr.com) on: Tue Oct 21 10:21:08 EDT 2003
  
  Hi Food lover ,
  You can also make mullangi masala.
  Ingredients
  Radish-medium 3
  onion-1ginger
  garlic paste-2 tsp
  tomatoes -2
  turmeric powder-1/4 tsp
  chillipowder-11/2tsp
  garam masala powder-1 tsp
  salt to taste
  fresh coconut-3tsp
  fennel seeds-1/2 tsp
  curry leaves and cilantro
  METHOD:Peel amd cut radish to round pieces to 1/2 an inch thick.Fry onions in 3tsp oil,add ginger garlic paste add tomatoes.Add turmeric powder,chilli powder and salt.Fry all for 10 mins.Put cut radish and pressure cook ,after 1st whistle put the stove off.Grind coconut and fennel seeds(sounf)and a small piece of onion.After some time open the lid add garam masala and ground masala to it.Put curry leaves and cilantro to it.
  If you don't want to use coconut add 1/4 cream to it.You can also add soya chunks (cleaned and boiled separately and filtered)while adding radish to your cooker).
  
  RADISH CHUTNEY OR THUGAIYAL
  INGREDIENTS;
  radish-1
  garlic-4 to 5 flakes
  red chillies-4
  chana dal-1tsp
  urad dal-1tsp
  tamarind-a marble size
  salt
  oil
  a small piece of fresh coconut
  mustard seeds and curry leaves
  Method:Wash ,peel and grate the radish.Fry in a kadai with 2 tsp oil dals,red chillies and garlic.Fry radish also for 3 mins.Now grind all the ingredients to coarse paste.season it with mustard seeds and curry leaves.
  
  
  
  
• From: foodlover (@ pool-141-154-50-160.bos.east.verizon.net) on: Tue Oct 21 11:32:37 EDT 2003
  
  hi devi thank u for the recipes.i also want to contribute a recipe to this forum (not a radish recipe).we use to call it 'thakali kuzambu'
  tomatoes - 4(medium size)(chop into medium size pieces)
  big onions - 2(slice longitudinally)
  green chillies - 2(slit length wise)
  garlic - 6 cloves
  ginger - 1 small piece
  black pepper - 6
  toor dhal - 1/2 cup (cook it)
  cumin seeds - 1/2 teaspoon
  fennel seeds(sombhu) - 1/2 teaspoon
  cinnamon - 1 piece
  salt - as required
  dried red chillies - 4
  turmeric powder - 1/4 teaspoon
  cooking oil - as required
  mustard seeds - 1/2 teaspoon
  curry leaves - 5 or 6 (optional)
  procedure
  
  grind together cumin seeds,fennel seeds, black pepper,ginger,garlic (no need to grind it fine).in a pan add 1 tablespoon oil heat it then add onions and green chillies.after the onions become well cooked(after it becomes translucent) add tomatoes and fry it for 5 minutes.now take the contents in a flat based bowl mix the grinded matter and a little turmeric.add 1/4 cup water.pressure cook it.mash the pressure cooked contents and the cooked thoor dhal.(u can pressure cook the tomato -onion mixture and thoor dhal simultaneously.it will save time).heat 2 tablespoons of cooking oil in a pan add cinnamon, mustard seeds after it splutters add dried red chillies and curry leaves.now add the mashed tomato-onion mixture and add 2 3/4 cups of water.add required salt.now add the mashed toor dhal.allow the kuzhambu to boil well.remove from the stove when the kuzhambu began to thicken.the kuzhambu must be in thin consistency.garnish with coriander leaves.serve with rice.goes well with hot potato fry as side dish.
  this is my first recipe.please give ur feedback.
  
  

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