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Dear rain!
Here I am posting 2 different recipes on radish for you!
RADISH MASALA CURRY:
INGREDIENTS:
Radish- 250gms
Green gram-3 tbsp [cook it until it is almost cooked]
Sambar onions-10
Crushed tomato- 1/2 cup
Shredded coconut- 2 tbsp
Turmeric powder- 1/2 tsp
Curry leaves- a few
Mustard seeds- 1 tsp
Black gram- 1 tsp
Chopped coriander- 2 tbsp
Shredded ginger- 1 tsp
Chopped garlic- 1 tsp
Oil- 2 tbsp
Salt to taste
Dry roast these ingredients and grind them into a fine powder:
Red chillies-a handful, cinnamon- 3 pieces, fennel seeds- 2 tsp, poppy seeds- 2 tsp, cloves-10, cardamom-10, star anise- 1 , coriander seeds- 4 tbsp
Procedure:
Either shred or chop the radish finely. Steam them for 10 minutes. Squeeze out the excessive water. Heat a pan and pour the oil. Add the mustard seeds and the black gram. When they splutter add the chopped sambar onions and fry them until they change their colour lightly. Add the tomatoes with the garlic, turmeric powder and the ginger and fry them till they are well cooked. Add the radish and fry for a few minutes. Add the coconut, the greens, green gram and 1 tsp of ground masala powder. Cook the curry on slow fire until it is well done. You can reduce the quantity of masala powder according to yr taste.
RADISH CHUTNEY:
Ingredients:
Radish [diced finely] - 2 cups
Sambar onions- 10
Shredded coconut- 1 cup
Green chillies- 7
Black grams- 1/4 cup
Tamarind- a marble size
Enough oil and salt
Procedure:
In a little oil, fry the sambar onions, black gram and the green chillies. Then grind them coarsely with the tamarind, coconut and the radish.
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Dear Anuu!
I am pleased to know that my recipes help to improve yr culinary knowledge. This kind of appreciation always motivates me in this work. Thanks a lot for the nice feedback.
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Hello Bingleguy!
Welcome to this thread! I hope you would try and enjoy my recipes!
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Dear Noodles!
In some areas-especially in villages, the kuzambu podi is being used. With the usual red chillies, and coriander seeds, cumin seeds and Bengal gram are also added. But I have never used this podi. If I come across this recipe, I will post it for you!
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Dear jks11!
Welcome to this thread! I have just sent a mail for you with the links for my recipes.
You can always find new recipes here.
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mysore pak
thanks mrs mano,
you r doing a great job. 2day i did mysore pak, but it all became like podi :cry: . i did it by normal method. how to get that one string consistency correct?plz clarify.
cheers.
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Dear Cynthia!
Regarding thattai-make thin discs. If the fire is very high, then the thattai will be changed in colour very quickly-but it will be soft inside. In medium fire, when the thattai turns golden brown , it will be cooked inside also. In this way it will be crisp always.
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Dear Airavathi!
I felt happy to know that yr rawa uppuma turned delicious for you! With dedication, enthusiasm and willingness to learn more and more, you too can become a great cook.
Thanks a lot for the compliments as well as the feedback.
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Regarding My Request
Thanks Mrs Mano for ur Kind Reply.
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Dear Mrs.Mano,
Thanks a lot for ur reply.i'll try it soon and let u know the result.thanks again.bye.