We get white colored huge radishes here in Indian stores. The size of them is quite intimidating to me as I had not seen so big ones before. I never bought them because I thought I cannot finish them in one go, the ambat I make with radish does not require so much. I usually go for the small red ones and use it both for ambat and this other dish .
But few weeks ago, V brought this white colored big radish. When I cut into it, it looked very tender. I wanted to make some hot dish with it. To mask any remaining radish smell, I used garlic. It came out great. Now, this is on the menu regularly. Any kind of radish can be used for this, as long as it is tender. Do not use any leaves/stems for this dish. Keep it simple and it turns out great. I am sure even the radish haters would love it.
Ingredients: 2 cups radish(mulangi) pieces 1 tea spn garlic 1 tea spn chilli powder A pinch turmeric Oil Salt
Method: Peel radish. Cut into small pieces. Heat oil (since water is not used for this, use little more oil than you would normally use to avoid sticking, or use non stick pan) and add garlic. Now add radish, chilli powder, turmeric, salt. Fry for 2-3 mins on medium heat. Cover the lid and let it cook till completely done. (If absolutely necessary, add 1-2 tbl spns water, but do not add more). Serve hot with rice and dal or with chapatis.
Serves : 2-3 Preparation time : 20mins
I am using salmon a lot these days, because of the high Omega-3 content in this fish. Usually I bake it or make some spicy dry dish, something we both really enjoy. This time, I wanted to try it in this spicy gravy. This was inspired by a fish gravy I tasted at an Indian restaurant here 2 years ago. I have not seen this recently on their menu. We had a very satisfying lunch with rice and this gravy.
Ingredients: 1 big salmon fillet (about 18oz) 3/4 cup finely chopped onion 2 big tomatoes – blanched, peeled and pureed 1 tea spn ginger 1 tea spn garlic 1 tea spn chilli powder + 1/2 tea spn to spread on fish 2 tbl spns chopped coriander leaves 1 tea spn cumin seeds Oil Salt Spice powder(Do not roast. Grind to a coarse powder): 1 tea spn coriander seeds 3 cloves 1″ cinnamon
Method: Spread salt and chilli powder on salmon. Heat tava and keep the spiced part down on tava. After 1-2min, turn upside down. Leave for 1 more minute. Turn again. Now slowly pull out the skin. Spread some more chilli powder and salt on this side. Let the fish get done from both sides. Take off heat and cut it into about 1X1 inch pieces. Heat oil. Add cumin seeds. Add onion, ginger and garlic. Fry till they turn brownish. Add the tomato puree, spice powder and salt. Cook till the gravy thickens a bit. Slowly slide the fish pieces into gravy. Let it cook for about 1-2mins. Garnish with coriander leaves. Serve hot with rice.
Serves :2 Preparation time : 30mins
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