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Radish relish

Talith Muji chetin

 Kashmir, vegan, Vegetarian  1 Response »
Feb 212010
 
Stir Fried Daikon Radish

 

 

 

Talith Muji Chetin means a Fried Radish chutney.  But we don’t essentially fry the radish here. It is lightly sauteed in oil and the cooking process is finished using  the Dum  technique. The Dum method of cooking allows the dish to cook in its own juices on a slow heat. This stir fried  radish dish has a  pungent and peppery flavor due to the use of mustard oil and is smoky too with the infusion of cumin seeds. The leftovers can simply be used to make a  spicy Mooli paratha ( Radish flatbread).

  • Recipe: Talith Muji chetin

    Ingredients

    • 1C Grated Daikon Radish
    • 2 Tbs Mustard oil
    • 1/4 tsp Carom seeds [ajwain]
    • 1/4 tsp Cumin
    • A pinch of asafoetida
    • 1/8 tsp ginger powder
    • 1/2 tsp read chilli powder[or less]
    • 1 Thai green chilli, chopped fine
    • Salt to taste

    Instructions

    1. Heat oil in a heavy bottomed pan. If you are using Mustard oil like I do, then you need to heat it up to smoke. You should be able to see smoke rising from the pan. Remove from heat and let it cool slightly. [ This process ensures that you don't get the pungent taste of mustard oil in your food].
    2. Bring the pan back on medium heat, add the cumin and wait for it to crackle.
    3. Add the carom and asafoetida. Stir
    4. Add the radish and salt. Mix it all well and let it cook.
    5. There are times when the radish will get very watery at this stage and there are times when it won’t.
    6. In case its watery, cook uncovered till the water evaporates and the oil starts to separate.
    7. In case its dry, reduce the heat to medium low and cover and cook. This process will allow some steam to build and the radish will get cooked in this steam. Stir occasionally to ensure the food does not stick.
    8. Once the dish reaches a stage where the oil just starts to separate from the radish, add the red chilli, ginger powder and the thai chilli and cook for a few more minutes until the oil completely separates.
    9. Garnish with some chopped walnuts if you will.

    Variations

    My lil sister sometimes adds some tomatoes in this and that tastes out of this world.

    Diet type: Vegan

    Diet tags: Gluten free

    Culinary tradition: Indian (Northern)

Muji Chetin

 Healthy choice, Kashmir, Raita, Vegetarian  1 Response »
Feb 182010
 
muji chetin


Greens, Rice  and Yogurt - Haakh, bata, zamutdodh – Speak the words thus and see the joy in a Kashmiri’s eyes. Its comfort food;  it speaks of home and of long winter nights of comforting talks with family.  Now we all know that Kashmiri cuisine uses a lot of spice and heat. So,  for the days when we don’t eat the simple Haakh and are relishing the roganjosh and Dum Olu, we have a refreshing side of daikon radish with yougurt. ‘It balances out the heat and spice of the rest of the food and aids digestion’, my Grandma would say. As for me I love this dish – Balancing properties or not! Here’s to all Radish lovers !!

 

Plan:

  • 1 medium  daikon radish (about 200gms)
  • 1 tsp roasted cumin powder
  • 1 C  Greek yogurt, whisked
  • 1 thai chilli, chopped fine
  • A pinch of red chilli powder
  • Salt to taste

Prodedure :

  1. Grate the daikon radish and set aside for a few minutes
  2. Squeeze out the juice from the radish and put the squeezed radish in a bowl.
  3. Add the cumin, yogurt,thai chilli & salt. Mix it well .
  4. Sprinkle the chilli powder on top as  a garnish.
  5. This is best served chilled

Note: This goes well with spicy and hot  dishes, but you can serve it like any other raita or eat it as a salad.  And If you make it with a bunch of red radishes, this dish looks beautiful!