Mooli Salad ( Daikon Radish Salad)

Love this salad for it's simplicity and use of fresh Mooli.


INGREDIENTS:                                            serves 4; Prep time - 15 min ; Soak time - 20 mins

1. Mooli ( Daikon Radish), large hole grated - about 3 cups
2. Moong dal, dehusked and split in half - 3 tbsp
3. Green chilli -3
4. Cilantro - 2 tbsp
5. Salt to taste
6. Sugar - 3/4 tsp
7. Lime/lemon juice - 1 tsp
8. Oil- 1 Tbsp
9. Brown mustard seeds - 1 tsp
10. Asafoetida - 1/2 tsp

PROCEDURE:

1. Soak the grated Mooli in cold water for about 5 minutes. Soak the Split Moong Dal in warm water for about 15-20 minutes. Keep Aside.
2. Chop the cilantro. Deseed and finely chop the green chilli. Keep aside.
3. Squeeze the Mooli of excess water and place in a bowl. Add in the cilantro and chopped green chilli.
4. Drain the Split Moong Dal and add to the above mixture.
5. Add the rest of the ingredients- salt, sugar and lime juice and mix. Check the seasonings .
6. In a small pan or wok, heat the oil. When hot add in the mustard seeds and the asafoetida. Once the mustard seeds crack open, quickly add to the salad. Mix well.
7. The above step is optional, but certainly imparts a wonderful flavour. 
8. Serve either after step 6 or 7 as per personal preference.

NOTE - Sometimes the Mooli can be a little pungent and soaking in cold water for a few minutes helps mellow the radish.

Corn on the Cob Curry

The Farmer's Market is full of corn and I thought of making something other than the usual grilled corn, corn salsa, corn relish and all the other corny stuff. Here's something very different. It is great fun to dip the corn in the gravy and suck on the cob - enjoy!

INGREDIENTS:                                                                   Serves 4-6;  Prep time 25 mins; Cook time 30 mins

      The Spice Paste - 

1. Fresh grated coconut - 75g
2. Chopped onion        - 75g
3. Roasted, skin removed, peanuts - 75g
4. Dried red chillies - 2
5. Garlic cloves - 3
6. Roasted coriander powder - 2 tsp
7. Roasted cumin powder - 2 tsp
8. Sesame seeds, roasted -3 tsp
9. Tamarind paste - 1/2 tsp
10. Salt - 1.5 tsp or to taste
11. Sugar or jaggery - 1.5 tsp

• Shucked corn on the cob, cut in 1"- 1.25" rounds - 4
• Oil- 1 tbsp
• Bayleaf - 1
• Cloves - 6
• Cinnamon - 1"
• Green cardamom - 4
• Cilantro to garnish

PROCEDURE:

•  In a blender, add all the ingredients for the spice paste( from 1 to 11) and grind to a fine paste with a little water. Keep aside.
•  In a large skillet or deep pan, heat oil. Add the whole spices - bayleaf, cloves, cinnamon and green cardamon.
• Add the above ground paste to the oil and fry the paste till fragrant and till oil leaves and separates from the spice paste.( See the photo)

• If the paste starts sticking to the bottom of the pan add a tsp of water. The sauteing of the spice paste takes about 3-5 minutes.
• Thin out with a cup of water.
• Add the corn rounds in a single layer to the above. (See photo)

• If need be, add in about 1/2 to 1/4 cup of water. Cover and cook on low heat for about 20 minutes or till the gravy is reduced, but coats the corn and the corn is ready to eat.
• Check the seasonings and add any if needed.
• Garnish in with cilantro and serve with flat  bread or rice.

NOTE- the same spice paste could be used to make different curries. Try stuffing small green or purple eggplants( make cross wise slits till 3/4th way down on the eggplant, keeping the stalks intact) and follow the above 5 steps. You could even omit the whole spices. This is would be a variation of a very famous eggplant preparation called ' Bahgare Baingan'.

Israeli Couscous Salad

Israeli couscous is also called Ptitim. It is made out of hard wheat flour and made into little white balls. Normally it is eaten with fried onions and tomato paste. It is very versatile. Could be used in soups, as a substitute for rice and in salad. It resembles and reminds me of 'Sabudana' - little white balls made out of arrowroot. This is used in Indian cooking.


INGREDIENTS:                                                     serves 4 ; Prep time 10 mins; Cook time 15 mins

1.  Israeli couscous - 1 cup
2. Mixed diced vegetables of choice - 1 cup - cucumbers,tomato,bell peppers, onion, spinach, lettuce, radish, carrots
3. Parsley, chopped - 1/2 cup, lightly packed
4. Mint, chopped - 1/4 cup, lightly packed
5. Olive oil, extra virgin preferred - 1 tbsp
6. Salt and pepper to taste
7. Cayenne powder - 1/2 tsp ( optional)
8. Roasted cumin powder - 1/2 tsp
9. Sugar - 1tsp
10. Lime/ lemon juice - 1/2 to 1 tsp

PROCEDURE:

1. Cook the couscous as per manufacturer's instructions - usually allow to boil for 9 minutes in boiling water- just like pasta. Wash in cold water and drain well.
2. Mix in all the rest of the ingredients and mix.
3. Could be served cold or at room temperature.