Ingredient Ideology | Rejuvenate With Radish By: Dr. Kaviraj Khialani- Celebrity Master Chef.
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Rejuvenate With Radish
“Radish'' comes from the Latin word “radix”- meaning “root.” • Most radishes can be stored in the refrigerator for up to two weeks. To improve storage length, cut off the leafy radish tops as they break down faster than the root. Even so, radishes have been used as a folk remedy for centuries. They are used in Ayurveda and Traditional Chinese Medicine to treat many conditions such as fever, sore throat, bile disorders, and inflammation. Chock full of vitamin A, C, E, B6, potassium, and other minerals, radishes can give your whole body an immunity boost. Mooli is also high on antioxidants and anthocyanin’s, which means that it's quite good for your heart as well. Of course, you have to have this veggie regularly to gain benefits in the long term. To put it in simple terms, radishes are considered a cooling food according to Eastern medicine. Heat builds in the body from various sources of inflammation, radishes combat this heat that can cause illness and health complications.
It is also important to note that the greens of all radishes are edible, although some varieties have a fuzzy texture some eaters might find unpleasant. These greens will have the most delicate flavor and are better suited for eating raw (like in a salad). When shopping for radish greens, look for perky greens without any yellow spots. The vitamin C in radishes, along with zinc and phosphorus can help you fight skin dryness, acne and rashes. The high water content in radishes (and other fruits and vegetables) also helps hydrate the skin. To create a natural cleanser or mask for your face, use smashed raw radishes.
An aspect also to be looked at is that, what are the side effects of radish? Radish is generally safe to consume. However, a large amount of radish can irritate the digestive tract and cause flatulence and cramps. Some people who might be allergic to radish can have hives or more serious events after its consumption. While some also ask Are radishes a super food? Most commonly, however, they're small, rounded and reddish. The benefits of this superfood can be obtained by consuming not only the radish roots, but also the flowers, leaves and seeds. Radishes are great at detoxifying the body, as well as improving the liver and stomach functions. Radishes are rich in antioxidants and minerals like calcium and potassium. Together, these nutrients help lower high blood pressure and reduce your risks for heart disease. The radish is also a good source of natural nitrates that improve blood flow.
Radishes are widely available in supermarkets, farmer’s markets, and specialty grocers. They are primarily a winter and spring vegetable. Eaten raw, radishes have a zesty, somewhat spicy taste. This flavor is caused by enzymes that are also found in mustard, horseradish, and wasabi. Although we have never heard of a radish addiction, we have received many letters from people with unusual cravings. If your yearning for radishes has a nutritional basis, it should disappear once the deficiency is corrected. Eating too many radishes might increase your risk of kidney stones.it is always good to consume everything in moderation Vegetables such as artichokes, asparagus, broccoli, cabbage, Brussels sprouts, cauliflower, cucumbers, green peppers, onions, radishes, celery, and carrots can cause excess gas.
Radishes are crunchy vegetables that make a healthy addition to a renal diet. This is because they are very low in potassium and phosphorus but high in many other important nutrients. Although the Radish is a spicy root vegetable, it's a surprisingly good source of vitamin C. Radishes are capable of fighting diseases and rescuing cells from destructive free radicals. Radishes can also regulate blood pressure, relieve congestion, and prevent respiratory problems such as asthma or bronchitis.
Let us check out a few important Health Benefits of Radish:
1. Radish is known to be good for weight loss and also good for health of the heart.
2. Radish also improves bone health and keeps our skin glowing and refreshed.
3. Radish treats respiratory disorders and also lowers blood sugar levels in our body.
4. Radish helps symptoms of piles and also relieves symptoms of constipation in many people.
5. Radish prevents cardiovascular diseases, decreases congestion in the respiratory system.
6. Radish is a good immunity boosting vegetable and is also known to be naturally cooling as well.
7. Radish treats urinary disorders, relieves inflammation in our system.
8. Radish is extremely low in calories, and are naturally fat free ingredient which is very beneficial.
9. Radish leaves are very detoxifying for us and also reduces fatigue.
10. Radish leaves are rich in iron, calcium, vitamin c and phosphorus.
Here are a few of my favorite Ways with Radish to try out and Relish:
Recipe-1] MASALE WALI RADISH KI SUBZI
Ingredients:
White radish/ mooli- 250 gms, peeled and cut into small dices
Oil- 2 tsp
Ghee- 2 tsp
Hing- ¼ tsp
Cumin seeds- ½ tsp
Curry leaves- 10-12 no
Ginger-2 tsp chopped
Garlic- 1 tsp chopped
Onion- 1 cup chopped
Slit green chilies- 3-4 no
Tomatoes- 1 cup puree, fresh
Salt to taste
Turmeric powder-1/2 tsp
Kashmiri red chili powder-1 tsp
Coriander powder- 1 and a half tsp
Cumin powder-1/2 tsp
Aamchur powder- ½ tsp
Garam masala powder-1/2 tsp
Water- ½ cup
Boiled green moong- ½ cup
Fresh coriander leaves- 2-3 tbsp. chopped
Fried red chili- 1-2 no for garnish
Method:
1. Prepare all the ingredients for the subzi and keep ready.
2. Start with heating up oil and ghee in a pan add in the hing, curry leaves, chilies, ginger, garlic and saute for 20 seconds.
3. We can now add in the onions, saute them until light pink, add a little water as needed to prevent burning.
4. Now add in the tomato puree, salt and all powdered spices and mix well, add in the pieces of radish and bhunao for 1-2 minutes add in the boiled green moong.
5. Add a little water and cover, simmer and cook for 12-15 mins. add in aamchur powder towards the end and add fresh coriander leaves and serve the subzi hot with phulkas, rotis, salad, bowl of raita.
Recipe-2] DESI RADISH STIR FRY
Ingredients:
White radish- 250 gms, peeled and cut into small cubes
Oil-2 tsp
Ghee- 2 tsp
Red chilies- 2-3 slit
Green chilies- 2-3 slit
Ginger- 2 tsp cut into strips
Onions- ½ cup sliced
Hing- ½ tsp
Mustard seeds- ½ tsp
Cumin seeds-1/2 tsp
Curry leaves- 10-12 no
White urad dal- 1 tsp
Salt to taste
Water-1/2 cup
Fresh grated coconut- 1 cup
Cumin powder-1/2 tsp
Coriander powder-1 tsp
Lime juice- 2 tsp
Fresh coriander leaves- 2-3 tbsp.
Method:
1. Prepare all the ingredients for the recipe and keep ready.
2. Heat oil and ghee in a pan, add in the hing, curry leaves, mustard, cumin, urad dal, chilies and saute for a few seconds.
3. Add in little water and add in the cut radish pieces. Now add in salt to taste, add in powdered spices, add in little water and cover, simmer and cook for 12-15 mins.
4. Now finally check for the seasonings, adjust the texture as it should be a dry recipe and finish it off with lime juice and fresh grated coconut and coriander leaves, mix and cook for 2 mins and serve hot with curd rice or dal rice, bowl of curd or raita.
Recipe-3] TANGY TOSS RED RADISH SALAD
Ingredients:
For the body of the salad:
Red radish- 200 gms, cut into dices /slices.
Sweet potato- 150 gms, boiled, peeled and sliced
Shallots- 10-12 no
Cherry tomatoes- 6- 8 no
Green olives- 3-4 no
For the base of the salad:
Iceberg lettuce/ assorted greens for the base- 1 cup
For the dressing of the salad:
Olive oil- 2-3 tbsp.
Honey- 2-3 tsp
Salt and crushed black pepper to taste
Mint leaves- 10-12 no
Roasted crushed cumin- ½ tsp
Lime juice- 2-3 tsp
Raisins- 2-3 tsp
For the garnish:
Assorted seeds- pumpkin/ sunflower/ chia
Micro- greens / parsley/ mint/ parsley as desired
Method:
1. Prepare all the ingredients for the salad.
2. Cut the red radish/ peel and use white radish as well if preferred along for more eye appeal and color.
3. Clean, wash and rinse the lettuce leaves with ice cold water and keep them refreshed.
4. In a mixing bowl / jar mix or shake together the ingredients for the dressing and keep it chilled/ refrigerated.
5. Just before serving the salad, toss together the body of the salad with the prepared dressing and arrange the iceberg/ assorted greens on the salad plate.
6. Finally top up the salad and garnish it appropriately and serve immediately. For a non-veg option to go along the same salad would recommend to use boiled eggs, sliced sausages slightly saute them in a little oil with some chili powder and crushed black pepper and use it.
Recipe- 4] RADISH AND BRINJAL DELIGHT
Ingredients:
White radish- 150 gms, peeled and cut into dices
Bhartha brinjal- 400 gms, cut into medium dices
Oil- 2 tsp
Ghee- 2 tsp
Hing- ½ tsp
Cumin seeds- ½ tsp
Fennel seeds- ½ tsp
Mustard seeds-1/2 tsp
Dry red chilies- 2-3 no slit
Green chilies- 2 tsp chopped
Curry leaves- 10-12 no
Ginger- 2 tsp chopped
Garlic- 1 tsp chopped
Onions- 1 cup chopped
Tomato puree- 1 cup fresh
Salt to taste
Turmeric powder-1/2 tsp
Kashmiri red chili powder- 1 tsp
Coriander powder-1 and a half tsp
Garam masala powder-1/2 tsp
Kasoori methi- ½ tsp
Water-1/2 cup or as needed
Lime juice- 2-3 tsp
Fresh coriander leaves- 2-3 tbsp. for garnish.
Method:
1. Prepare all the ingredients for the subzi and keep ready.
2. Deep fry the brinjal cubes for 2-3 mins, remove and keep aside, blanch the white radish cubes in boiling water for 2-3 mins and reserve the liquid to use for further cooking.
3. Heat oil and ghee in a pan, add in all the ingredients for the tadka one by one and allow to crackle, splutter and flavor the pan for a few seconds.
4. Add in the ginger, chilies, garlic, onions and saute them until light pink, add a little cooking liquid/water to prevent burning.
5. Now we proceed with the fresh tomato puree, kasoori methi, salt and all the powdered spices, bhunao the mixture for 1-2 mins, add in little water/cooking liquid and simmer for 2-3 mins.
6. Finally add in the fried brinjal and blanched white radish mix well and cover, simmer and cook for 8-10 mins, add in some fresh lime juice and fresh coriander leaves and serve hot with rotis, phulkas etc.
Recipe- 5] RAVISHING RADISH BOWL
Ingredients:
Red radish- 200 gms, cut into slices/medium dices
Sprouts- 1 cup assorted or green moong
Garlic- 3-4 cloves, sliced
Ginger- 2 tsp shredded
Spring onions- 3-4 sliced
Green chilies- 2-3 slit
Oil-2 tsp
Butter-1 tsp
Salt and pepper to taste
Lemon grass- 4-5 pieces
Fresh basil leaves- 10-12 no
Red chilies- 2-3 slit
Lime juice- 2-3 tsp
Honey- 2 tsp
White vinegar- 2-3 tsp
Sugar-1 tsp
Mint and coriander leaves- 2-3 tbsp. each chopped
Assorted seeds- pumpkin/ sunflower/ flax seeds- 2 tsp
Raisins- 2 tsp
Walnuts- 2-3 tbsp. roughly cut
Micro-greens- 2-3 tbsp. for garnish.
Method:
1. Prepare all the ingredients for the quick fix stir fry recipe.
2. Heat oil and butter in a pan, add in the garlic, ginger, lemon grass, chilies and onions and saute them for 1 minute.
3. Add in the red radish, salt, pepper and all other ingredients one by one and give it a nice toss, cook for 1-2 mins.
4. Turn off the flame, add in the nuts, seeds, vinegar and sugar to balance the recipe, check for seasonings.
5. Serve hot garnished with fresh herbs, nuts etc and serve it like a side dish or an accompaniment to a main course. For a non-veg variation try adding boiled chicken cubes, cubes of chicken salami or even saute some prawns at the start and cook them with the radish and serve it.
Recipe- 6] FISH AND RADISH CURRY
Ingredients:
Boneless fish fillets- Ghol / Bassa / Round/Oily fish- 750 gms
White radish- 150 gms, peeled and cut into dices
Oil- 1 tsp
Ghee- 1 tsp
Hing- ½ tsp
For the curry paste:
Oil- 2 tbsp.
Black peppercorns- ½ tsp
Cloves- 4-5 no
Cinnamon stick- 1-inch piece
Black cardamom-1 piece
Onions- 1 cup sliced
Ginger-2 tsp chopped
Garlic- 1 tsp chopped
Curry leaves- 10-12 no
Mustard seeds- ½ tsp
Cumin seeds-1/2 tsp
Salt to taste
Kashmiri red chilies- 4-5 no
Warm water- 8- 10 tbsp.
For finishing the curry recipe:
Tamarin pulp- 2-3 tsp
Sugar-1 tsp
Fresh/ tinned coconut milk- 2 cups
Fresh coriander leaves- 2-3 tbsp. chopped
Fried curry leaves and red chilies for garnish
To serve with steamed white rice / coconut curry leaf pulao.
Method:
1. Prepare all the ingredients and elements involved in this recipe.
2. Heat the oil in a pan and add in the curry paste ingredients and roast them well for 2-3 mins, remove and cool, add little water and grind to a paste. We can also marinate the fish with oil, salt and turmeric powder and keep it aside for 8-10 mins.
3. Heat oil and butter in a pan, add in the ingredients for the tadka one by one and add in prepared curry paste from the grinder jar, add a little water, the cubes of white radish and cook the curry paste for 2-3 mins, oil will start to separate at the sides.
4. Now add in the cleaned, washed fish fillets and cover, simmer for 5 mins, add little tamarind pulp, sugar and cook for 1 min. finally add in the coconut milk and simmer for 2-3 mins.
5. Serve the fish curry with radish with steamed white rice, some tossed salad and papad, garnish the curry with fried curry leaves, chilies, coriander leaves and serve hot.
