Epic’s Tyohaar ki Thali was playing on my TV as I went about Sunday chores, only half an eye on the proceedings on screen…when this radish walnut chutney recipe made me stop in my tracks.
What an intriguing flavor profile, and what simplicity!
I had a fresh bunch of moolis in my fridge and a pot of homemade dahi. I decided to try out this recipe immediately.
Till not too long ago, pancakes for me meant cheela. The flour/batter of the pancake would vary: if not besan then moong or sooji, but the template of ‘thick batter + a dash of seasoning’ was a constant.
A chance viewing of Maangchi’s vegetable pancake recipe brought about a shift in this template.
The onset of winter brings with it fresh white radish (mooli) topped with lush green leaves. Here’s a curry that puts those radish greens to excellent use: baingan mooli patta sabzi.
A quick method of making mooli sambar: everything in the pot, pressure-cooked, topped with a tadka. Ideal for days when you don’t have too much time for the kitchen.
Grated white radish seasoned and stuffed in flat-bread, pan fried with ghee. Mooli paratha is a delicious wholesome meal, perfect for brunch.
There are two schools of thought on how the filling for mooli paratha should be prepared: the first camp sautés the grated radish before using it for stuffing, the second camp keeps it raw. This recipe gives you my preferred method – the raw.
"Cannot handle the pungency of radish" – is that your rationale for staying away from radish-based curries? I know how you feel. Once upon a time, I was you. Till I discovered tricks to tame the mighty mooli. May I gently recommend to you my mooli fry recipe. With steps calculated to reduce the sharpness of radish, mooli fry presents to you this root veggie in its mildest form.
Carrot radish curry that comes together in a matter of minutes. The veggies are roughly chopped and pre-cooked before being given an express sauté in spiced mustard oil.