Kitchen Canon: Spice up your diet with scrumptious Radish recipes in winters

Mooli or radish, is a crunchy and mildly spicy vegetable that enhances the flavor of any dish it's added to. Radish can be used in many different kinds of recipes. This winter, try eating radish to spice up your diet and get the health benefits and unique flavor it has to offer. Radishes are not only tasty but also extremely healthy. Their calorie count is low, while their vitamin C, folate, and potassium content is high.

Here are some recipes:

Radish Pachadi

Also read: Winter foods to boost your immunity in winters

Ingredients:

Approximately 1 cup white radish (greens separated and finely chopped)

• 2 cups yogurt
• 1 tsp oil
• 12 tsp cumin seeds
• 12 teaspoon chili powder
• 12 teaspoons roasted cumin powder
• Add salt as per taste
• 2 tablespoon cilantro (finely chopped)

Method:

• Heat the oil in a small saucepan and sputter the cumin seeds. Now add the finely chopped radish and sauté it for about 5-7 minutes, until it is halfway cooked and has lost its raw smell.
• Put the chopped greens in the pot and cook for 2 minutes more. Then stir in the chili powder, cumin powder, and salt. Fry for another minute before setting aside to cool.
• Put the ingredients in a pot to cook. Meanwhile, whisk the yogurt and set it aside. Mix in the cooked radish with the yogurt. Add the cilantro and stir well.
• If using it later, keep it chilled because the yogurt can go sour if left out.
• Serve the Mullangi Pachadi with Biriyani or Paratha along with it.

Carrot radish pickle

Ingredients:

• 1 bunch radish
• Carrots (4-5)
• 650 mL Water
• 30 gm pink salt
• One bay leaf
• 1 teaspoon herb salt

Method:

• Soak and peel the radish and carrot, and set aside. Place it in a bowl and cut it into thick slices or batons.
• Take a 1-liter glass jar and fill it with 650 ml of water.
• Put 30 gm of pink salt in a bowl. To dilute the salt, add 650 ml of water. Make a brine solution by thoroughly mixing the ingredients.
• Pour the brine solution into a glass jar and thoroughly stir it. Now add the baton-cut vegetables and gently press them with a fork.
• Add the bay leaf and gently press it in with a fork. Season with herb salt to taste. Using a fork, gently press and stir them.
• Cover it loosely with a lid and store it in a cool place for 3 days. 10. Once the vegetables are nicely pickled, store them in the refrigerator.
• It's ready to eat.

Raita with radish leaves

Ingredients:

• 10-12 finely chopped radishes
• 1 1/2 cups yogurt
• Powdered red chilies 1 tablespoon
• 2 tablespoons roasted peanut powder
• 1 tablespoon ghee
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• A pinch of asafetida
• 1 teaspoon sugar
• 1 tsp. lemon juice
• Season with salt to taste

Method:

• Put the radish leaves in a large mixing bowl. Set aside the red chili powder and salt.
• Place the yogurt in a large mixing bowl. In a nonstick pan, melt the ghee. Sauté the cumin seeds, mustard seeds, turmeric powder, and hing until the seeds crackle.
• Combine this mixture with the yogurt. Mix in the radish leaves with the yogurt. Mix in the roasted peanut powder, lemon juice, and sugar. Chill before serving.

Mooli ka Parantha

Ingredients:

• 1 large white radish topped with greens
• 12 cups whole wheat flour plus extra for dusting
• Season with salt to taste
• 3 tbsp ghee + drizzling
• 2-3 chopped green chilies
• 12 teaspoons red chili powder
• 1 chopped small onion
• 12 teaspoons dry mango powder
• A sprinkling of carom seeds (ajwain)
• To serve, yogurt

Method:

• Finely chop the radish leaves and trim the top of the white radish. In a bowl, peel and grate the radish. Mix in the salt and set aside for 5–10 minutes.
• In a large mixing bowl, combine whole wheat flour, salt, 2 tablespoons ghee, and 12 cups water, and knead to a soft dough. Knead in the remaining ghee, cover, and set aside for 10-15 minutes.
• Using a muslin cloth, squeeze out the excess water from the grated radish and transfer it to a bowl. Mix in the green chilies, red chili powder, radish leaves, and onion.
• Stir in the dry mango powder. Sprinkle with carom seeds, mix well, and set aside.
• Split the dough into equal parts and roll each into a ball. Fill each ball with some of the radish mixtures. Roll into a parantha and dust with flour.
• Heat a nonstick tawa and place the paranthas on it. Cook for 1-2 minutes on each side, then brush with ghee and cook for 1 minute.
• Put the paranthas on a plate, drizzle them with ghee, and serve them right away with yogurt.