Tuesday, November 24, 2009
Another Round of Radishes
As I've written before radishes are my new discovery. Fresh, inexpensive and unexpected they've moved from dress extras hanging around the parsley garnish to a supporting character role in my menus.
After pairing Daikon radishes with pumpkin, I'd intended to post another radish recipe I'd cooked about a week ago. The problem was, couldn't remember it.
I frantically looked at the pictures I'd taken of the dish trying to remember exactly what I'd done. I'd felt so clever at the time .Since I get off on dressing one vegetable up in anothers trappings, it occurred to me that I could have done almost anything and the likelyhood of my figuring out exactly what I'd done and how I'd done it before we were all dead from hunger was exactly slim to none. I gave up.
So now I had a bunch of radishes, what to do with them? And what to do with them fast.
I resorted to my trusty copy of Lord Krishnas'Cuisine and there is was, a perfect radish recipe, different from what I'd made before but delicious in a totally different way.
The radish dish I cooked up was a Karhi a Gujarati dish made with besan or chickpea flour and yogurt whipped into a creamy soup, and cooked with spices.
I started out with a handful of fresh red radishes.
I took the radishes and ran them through the shredding disc of my food processor
I then set them aside and got to work on the Karhi.
In a bowl mix together
1.) 4 Tbs of chickpea flour
2.) 2 cups of water
3.) 2 cups of plain yogurt
Whisk it up till it's nice and smooth. Toss in
4.) 1/2 tsp of cumin seed
5.) 1/4 tsp of fenugreek seeds
6.) a 1 inch stick of cinnamon
7.) 1/2 Tbs of sugar
8.) 1 tsp of salt
9.) 8 curry leaves, either fresh or frozen
Finally, add in your shredded radishes.
Pour the mixture into a deep skillet or karhai and put the heat on high. Stir it up and when it comes to a boil turn the heat down and keep it on a simmer for about 15 minutes.
Once your radishes have cooked, then comes the tempering, so set a lid on the radish pan and pull out a small skillet.
Heat the skillet and melt
10.) 2 tbs of butter or ghee
when the buter startes to foam pour in
11.) 1 tsp of blackmustard seed
12.) 1 dried red chili
13.) 1/2 Tbs of finely chopped fresh ginger
Once your mustard seeds are popping, pour the contents of the skillet into the radish mixture. Cover the pan and let it rest for about 4 minutes.
Finally, sprinkle about 3 Tbs of chopped fresh cilantro over the whole thing and serve.
So what did I learn from my radish venture this afternoon? Well, I can't just eat and forget it. Radish gluttony cannot get the better of me. When I come up with something I like I'd better not just photograph it I've got to stop and write it down if I ever want to enjoy it again. So now The Hunt For the Missing Radish Recipe begins, and I know it's out there somewhere. I may have to start up a CSI Special radish unit to find it and see what I can reconstruct from the pictures I took. Meanwhile, to all who celebrate it out there, have a Joyous Thanksgiving! See you below the fold!