Tuesday, August 28, 2007

Fresh raddish and raddish greens - GBP Entry 2

My parents left last week and now I am back to regular cooking. We've been harvesting a lot of fresh veggies like tomatoes (about 5 lbs every week), mint, curry leaves, spinach, raddish, beans, okra from our very own backyard. I've been using raddish along with fresh spinach to make a simple salad to serve before dinner.

All this while I kept throwing away the raddish greens from my garden. Last week when I spoke to my mom she said that they were healthy and good source of iron too like spinach. So decided to make keerai poriyal (raddish greens subzi). I usually use about 3-4 raddish plants everyday to make my fresh salad. I saved the leaves for a week to make this poriyal.

Raddish Greens Poriyal:


Raddish leaves (chopped roughly) – 2 cups
Onion (chopped) – ½
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Channa dal – 1 tsp
Red chillies – 2 (broken)
Coconut (shredded) – 1 tbsp
Oil – 1 tbsp
Salt – as neeeded

Heat oil in a pan and add mustard seeds, urad dal, channa dal and red chillies. When the mustard starts to splutter add chopped onions and fry them till they turn translucent. Add the chopped raddish leaves, salt as needed and fry till they are cooked (about 10min). Add shredded coconut and remove from fire. Serve with roti or rice with dal /sambar. This will be my second entry to the GBP - Summer 2007 event.

Simple dinner salad

Raddish (sliced) - 5
Spinach - a few handful
Lime juice - 2 tbsp
Pepper - as needed
Salt - as needed


Mix everything in a bowl and enjoy the fresh flavours of summer.

Saturday, August 04, 2007

Celebrating my Blog anniversary with Halwa

Yes its a year since I started this blog. I have learnt so much from the food blog world in the past one year. So many new recipes, new gardening ideas, kitchen tips and most importantly have come to know so many food bloggers out there. When I started this blog, it was only a place to store my recipes for me to visit later and to share it with my parents who live far away from me. But now I am happy that I have people who regularly visit my blog and encourage me with their comments and suggestions. My husband says that I make new dishes these days just to take pictures and post them on my blog and honestly most of the times he is right. So a big thank you to all my friends, regular readers and fellow food bloggers.

Doodhi (Bottle gourd) halwa


Doodhi (bottle gourd) (grated) - 2 cups
Milk - 1 cup
Sugar - 1 cup
Cardamom Powder - 1/2 tsp
Ghee - 3 tbsp
Cashews - 1 tbsp
Raisins - 1 tbsp


Fry cashews and raisins in 1 tbsp ghee. Fry grated doodhi in the remaining ghee for about 10 min till most of the raw smell disappears. Add milk and let it cook in medium heat till most of the milk evaporates (about 20-30 min). Add sugar and cardamom powder and cook till desired consistency is reached. Some people like me, prefer their halwa in a semi solid state and some like it in a burfi state. Add fried cashews and raisins and remove from heat. This can be served both hot and cold.