Sunday, February 4, 2001		What's Cooking

Eat radish with relish
By Geetu

RADISH is clearly one of the most popular of winter vegetables.

it not only enlivens salads and paranthas, but its medicinal properties make it a valuable vegetable. it is easy to digest ,appetising and is good for the heart. it has been found to be useful in curing asthma,cough,gas troubles, piles ,liver and kidney problems. this is the only vegetable which has a substantial amount of arsenic and is, therefore, beneficial for the functioning of the thyroid gland.

The juice of radish and its leaves are extremely good for jaundice patients.

Though it is an important ingredient in salads,it also can be enjoyed in cooked form as in some of the recipes given below:

2 white radish

200 gm tomatoes

2 tsp refined oil

1/2 tsp chilli powder

1/4 tsp dry ginger powder

2 green chillies

1/2 tsp sugar

1/2 tsp masala powder

a pinch of asafoetida

some green coriander leaves

Method: Boil the radish in salted water and mash them.boil the tomatoes in water till slightly tender, then peel and mash well.

heat 1 tsp refined oil and fry asafoetida.add tomatoes and fry till oil surfaces.add mashed radish,salt,red chilli powder,ginger powder and sugar.fry. when cooked and well blended.garnish with coriander leaves and green chillies. s prinkle garam masala and serve hot.

13/4cup white radish(grated)

3 cups thick yogurt

11/2 tsp salt

1 tsp green chillies chopped

3 tbsp walnuts (chopped)

Method: Put the grated radish in a muslin cloth and squeeze out excess water.

in a mixing bowl whisk yogurt along with salt. add grated radish,green chillies and walnuts and mix well.

serve chilled as an accompaniment with rice or chappatis.

2-3 white radish

1/2 cup finely chopped radish leaves

3 urad dal vadis(big)

1 tsp chopped green chillies

2 tbsp tomato puree

1 tsp grated ginger

salt to taste

1/2 tsp turmeric powder

Method: Grate radish coarsely and keep aside.heat 1tbsp mustard oil in a pan on high flame .add salt and let it smoke. remove from fire for sometime.add grated ginger, green chillies and tomato puree.fry till moisture evaporates.

add vadis and fry for 4-5 minutes.slowly add 3tbsp water and cook till done.

add grated radish and cook over slow fire for some more time till it becomes dry and crisp, add radish leaves and stir till done. serve hot with missi or makki ki roti.

200 gm radish

150 gm tomatoes

1/2 cup fresh coriander leaves

1tbsp grated ginger

1 green chilli

15-20 curry leaves

250 gms gram flour

1/2 tsp chilli powder

salt to taste,pinch of baking powder

Refined oil

Method: Peel and finely grate radish.s to get rid of some part of moisture. blanch the tomatoes and puree in a mixer.grind fresh coriander leaves,ginger and green chilli.

sieve the gram flour and add all the ingredients except oil.mix well.add a pinch of baking powder.

heat a non-stick pan or tawa and pour 2 tbsps of the batter at a time. fry both sides with a little oil till golden .serve with chutney.