THE RECIPE LARDER

Radish Salad

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I detest radish! It’s bitter, pungent and according to me serves no purpose in the culinary world. The Japanese use a lot of radish in their cuisine, and I always wondered what they do to it to make that pungent and mouth twisting bitter taste, disappear ?! Even after tasting that kind of radish, I could still not lift a piece of raw radish from a salad! Until – this lady made me taste her concoction.

made with raw radish, mustard, peanuts and spices

She heard us cribbing about what to do with the sacks and sacks of radish that our farm in Mahabaleshwar threw up this season. She waltzed into my kitchen and waltzed out 10 minutes later with the radish looking .. um! .. radically changed !

I tentatively put a spoon in my mouth, (i give everything a try once!) and I think my eyebrows shot into my hair and came down only after I had excitedly lifted a second mouthful into my now salivating mouth.

The salad uses the radish leaves as well. Since I do not (sorry – did not!) like radish, I had never bothered to handle one whilst cooking. When I picked it up for this recipe, I went all gung – ho and tried to pry out some leaves, only to howl in pain. I learnt that radish leaves, the ones that are on the verge of drying up – have thorns. Gentle ones but they exist. As since this is an essential part of the recipe, you will have to find the more softer leaves with no thorns. Once you taste this salad I can guarantee, you will run to the market, and buy radishes to make this salad more often.

Do give it a try, and send me pics!!

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Cheers and Ciao!

 

PS: you can see the video of the making of this salad here

Radish Salad
Print Recipe
A super easy recipe which turns bitter, pungent radish into a very palatable and tasty salad.
Servings Prep Time
3-4 pax 10 minutes
Servings Prep Time
3-4 pax 10 minutes
Radish Salad
Print Recipe
A super easy recipe which turns bitter, pungent radish into a very palatable and tasty salad.
Servings Prep Time
3-4 pax 10 minutes
Servings Prep Time
3-4 pax 10 minutes
Ingredients
Servings: pax
Instructions
  1. Mix all the ingredients, one by one.
  2. Mix and toss so that all the ingredients incorporate together.
  3. Serve chilled.
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Puffed Rice (Kurmura) Poha

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It was evening, and hunger pangs were making our stomach growl furiously. There was no time to make a time consuming snack, we all wanted something healthy and not too heavy. (The dinner menu looked very mouth wateringly promising!).

Rekha, our house keeper jumped to the rescue of our collective moaning tummies. She quickly chopped some onions, made a tadka of spices and curry leaves, took a large helping of puffed rice and to my astonishment, dumped it in a sieve and ran it under running water for a good 3 to 4 minutes.

By now I should not be surprised and astounded by the different ways and methods people around me cook. Rekha and my cousins and family continuously come up with new techniques and unique mixes. My last post was one such experience.

As recipes go, this one is the easiest, quickest snack you can make. You can make the onion mixture ahead of time and soak and mix the puffed rice (kurmura) just before serving.

Most of the ingredients are normally available in all Indian house holds, so there is no need to go rushing to the nearest grocer to buy something. You can of course make it spicer, more sour, add garlic … there is no end to how you can play around with the dish.

On this note, let me announce with the greatest of excitement that I have started my own Youtube channel. Its called The Recipe Larder, same as this blog.

The youtube video link to this recipe is available here. It shows you the step by step method of making this recipe. Do subscribe for more off beat recipes.

Hope you end up making this. Do send me pics!!  Cheers! and Ciao!

PS: please tag therecipelarder on istagram, if you wish to share your pics.

Puffed Rice (Kurmura) Poha
Print Recipe
A quick, easy and healthy snack made with puffed rice (kurmura).
Servings Prep Time
3/4 pax 10 minutes
Cook Time
5 minutes
Servings Prep Time
3/4 pax 10 minutes
Cook Time
5 minutes
Puffed Rice (Kurmura) Poha
Print Recipe
A quick, easy and healthy snack made with puffed rice (kurmura).
Servings Prep Time
3/4 pax 10 minutes
Cook Time
5 minutes
Servings Prep Time
3/4 pax 10 minutes
Cook Time
5 minutes
Ingredients
Servings: pax
Instructions
  1. Dry roast, remove the skin and coarsely crush the peanuts.
  2. Keep aside
  3. Grate the coconut and keep aside.
  4. In a pan, add the oil.
  5. When hot add the mustard seeds.
  6. When the splutter, add the chopped onions.
  7. Fry for a bit, then add the curry leaves.
  8. Fry for a few minutes more. When the onion becomes translucent, add the green chillies.
  9. Add the turmeric powder and salt and fry well.
  10. Shut the flame and keep this mixture aside.
  11. When you want to serve it, put all the puffed rice into a sieve and wash for 3 to 5 minutes under running water.
  12. tightly squeeze all the water out and keep the soaked puff rice aside.
  13. Before serving, add the puffed rice to the onion mixture. (you don't have to start the fire at this point)
  14. Add the peanuts, grated coconut, coriander leaves and lemon juice.
  15. Mix well and serve immediately.
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Basil Pesto and Pesto Pasta

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It’s that time of the year again, when our farm in Mahabaleshwar is thriving and blooming. The entire farm is disrupted during the monsoons, which are heavy, non stop and torrential. In fact Mahabaleshwar gets the second highest rainfall in India, next only to Cherrapunji.

Just before the rains are predicted to stop, (and these predictions never come true!), we start planting some seeds in a sheltered area. Once the rains stop, the seeds are now seedlings and can be re transplanted in pots or beds. It’s a lot of work! The soil has to be turned, aired and new top soil has to be spread. Since we plant over almost 2 acres of land, it’s a busy time for all of us.

Seeing the seedlings burst forth into vegetables and flowers is the best thrill and pure fodder for my soul. I love the city but off late ever so often I just want to vacate my senses and vegetate with the vegetation.

This year started with a wild, wild and massive bush of Basil. So much that I did not know what to do with it. I plucked them and got them back to Bombay, still pondering in my head and actually stressing over not wasting this lot. It was fragrant, the leaves heavy with taste. I decided to make Pesto and sell it to my customers.

Pesto made with fresh fragrant organic basil

I came home and experimented with a batch. It was perfect, green and luscious. I bottled it and announced the sale, and it was gone within hours! All the bottles were booked!

Over time, the green becomes pale and dark. So if you want really bright green pesto, make it on the spot and use it. Making it a day in advance allows all the flavours to steep. But if you want to use it as a dip, or in an open sandwich, then make it on the spot.

Basil grows very easily in home cultured pots. And mind you, it can grow wild. Now when you have too much Basil, and your heart is breaking at the wastage, you know what to do with it.

We were all having fondue, and one of our friends did not like the smell of the cheese. So I made Pesto Pasta for her and her husband. I do believe the plate was polished off!!! 😀

Basil Pesto mixed with pasta

I hope you enjoy making this recipe, because there is no better smell than that of, fresh basil, smooth virgin olive oil and fragrant new garlic.

Cheer!

 

 

Basil Pesto and Pesto Pasta
Print Recipe
Fresh fragrant basil, made into pesto. Can be used as a dipping sauce, over sandwiches and salads, and of course made into a pasta.
Servings Prep Time
4 pax 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 pax 10 minutes
Cook Time
15 minutes
Basil Pesto and Pesto Pasta
Print Recipe
Fresh fragrant basil, made into pesto. Can be used as a dipping sauce, over sandwiches and salads, and of course made into a pasta.
Servings Prep Time
4 pax 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 pax 10 minutes
Cook Time
15 minutes
Ingredients
Pesto
Pasta
Servings: pax
Instructions
  1. Add all the ingredients of the pesto to a food processor and mix till its cohesive and no coarse pieces can be seen or felt.
  2. Put aside to use immediately or bottle in sterilised jar for future use.
Pasta
  1. Boil the pasta and keep aside
  2. Add the oil to the pan, and then add the pesto.
  3. Add the pasta and half of the parmesan cheese.
  4. Toss well and add 1/4th cup of the pasta water to the mix
  5. Toss again
  6. Serve hot garnished with the remaining parmesan cheese and cherry tomatoes.
  7. Add a side of toasty garlic or plain bread with this dish.
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One Pot Chole Chawal

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one pot chole rice.

My grand mom made the best Chole in the world. It was a hand me down recipe from her mother who was according to me was an un hailed, un acclaimed legendary cook worth atleast a couple of Michelin Stars. Not only did she cook like her hands were blessed by the gods, but she also remembered amongst the dozens of grand and great grand children, who thronged at her home each summer, what each of us loved to eat. Our stomachs and souls were in heaven when at her home. Every morning, no matter how early we woke up, we would find her tinkering in the kitchen, singing bhajans to her beloved Krishna. I asked her one day if she has any recipes written down – and she looked at me like I was asking her if Krishna liked dance music. Every single recipe, and there were thousands in her repertoire, was stored in her head. And not once was there a variation in what we ate. Each and every time over the years the dishes tasted the same – tasty, heartwarming and soul stirring.

My nani, handed me this recipe of Chole, very casually over dinner one day. I scrambled up and wrote it down. Over the years, I have also perfected this recipe with trials and error. And while it still does not taste like how she or her mom made it, it stills holds good on it’s own….

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Seed Paté

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Some time back, the husband and I started on a diet with Deepika, who works with Luke. She has been in touch with me on a daily basis, and I cannot convey in words how wonderful we both started feeling within weeks of our nutritional plan. Unlike other “dieticians” they don’t nail our heads to a wooden plank, if we cheat or if we don’t follow instructions to the hilt. It’s actually a slow gentle coaxing to start changing our lifestyle and eating habits. So many small issues like sleeplessness, bloating etc are taken care of, using natural home remedies. And I must say it works, because now I sleep like the proverbial log, and in the mornings the bed and I are like lovers – loathe to leave each other.

Without realising, we have now changed our eating habits. The old hogging days no longer appeal to us, and on a very elemental level, we have started opting for healthy, nutritious and wholesome meals. Overeating even a little bit makes us groan and moan unbelievably.

This diet takes care of us very holistically. Small ailments are sorted almost immediately. Over the period of a year, my blood pressure and cholesterol are within normal limits.They care for our mental, emotional and physical health. After all this, we cannot return back to our old ways of eating aimlessly and only for taste. I now look for recipes that are healthy but tasty. This  Seed Paté is one of the many such recipes.

It’s a very versatile recipe. You don’t have to follow it the way it’s written. The dill can be replaced with coriander or any other herb of your choice.  Please read the notes following the recipe, before making the Seed Paté.

It can be used in many different ways. Eat it like a sandwich, mix it in vegetables as a gravy, dip with pita, layered with a salad — the options are endless and left to your imagination.

I hope you enjoy it as much as we do.


Seed Pate
Print Recipe
Versatile, super quick, easy, gluten free and healthy.
Servings Prep Time
4 pax 5 minutes
Cook Time
5 minutes
Servings Prep Time
4 pax 5 minutes
Cook Time
5 minutes
Seed Pate
Print Recipe
Versatile, super quick, easy, gluten free and healthy.
Servings Prep Time
4 pax 5 minutes
Cook Time
5 minutes
Servings Prep Time
4 pax 5 minutes
Cook Time
5 minutes
Ingredients
Servings: pax
Instructions
  1. Put everything in a mixie and grind to a coarse mix.
  2. Don't over grind. You want a coarse texture. Even if some seeds are only partially ground, it's fine. That's what you want.
  3. Cut the bread slices into 1 inch broad fingers and toast till crisp.
  4. To serve, heap the paté on the toast and spread. It should be a thick layer.
  5. Garnish with sesame seeds and olive oil and serve immediately. Preparing too much in advance will make the toast soggy.
  6. The paté can also be had as a dip.
Recipe Notes

Seeds : You can use any of these seeds, or a mix of all. I have used Pumpkin, Water melon, Melon, Hemp and Sunflower.

Water: I have used the same water which was left over from boiling the chickpea. The left over water is thick, and sluggish and does not flow easily. This lends a heavy texture to the paté and does not make it runny. If for some reason, you are not using this water, you can use normal filtered water. BUT REDUCE THE QUANTITY. Use a little at a time. You will not need more than 1 - 2 Tbpsn max.

Herbs: The flavour of dill is very strong. But the quantity in the recipe is just enough to give you a hint of flavour. You can do away with dill altogether and increase the parsley. You can also replace it with coriander, or basil. It's totally up to you and your preference. But some herb definitely has to be used.

 

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