Sunday, November 23, 2008

Leftover series: Dudhi raita and Mooli (radish) koshimbir

by Priyanka posted at 1:26 PM 1 comments

What a sigh of relief to be done with one of my most rigorous rotations so far.Not that it wasnt interesting- medicine sure is one of the most fascinating aspects of science. Being on call with the medical team, attending to patients can be very satisfying as well as intriguing and demanding. Since then, I have been catching up on my sleep and finishing up household chores which demanded my attention. Which is the reason why blogging had come to a standstill. Back to the recipes, here i present two simple and quick sidedishes from leftover vegetables lying in your fridge. Now you have a way to not let those veggies shrivel away.

Dudhi raita

Serves 2

1 cup peeled and chopped dudhi/lauki pieces
3 tbsp yogurt
salt to taste
sugar to taste (optional)
2 tsp chopped coriander

For tempering
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds (optional)
1/4th tsp turmeric or less
a pinch of asafoetida
1 -2 green chilies chopped
3-4 curry leaves (optional)

1. Boil the peeled and chopped dudhi pieces on a gas stove or in a microwave.
2. Drain the water and allow it to cool for 5 minutes.
3. Mix the yogurt, add salt and sugar to taste.
4. Heat oil for tempering, add mustard and cumin seeds.
5. When they pop, add turmeric, asafoetida, chilies and curry leaves.
6. Pour this mixture over the boiled dudhi-yogurt mix.
7. Mix well, garnish with coriander and serve with rotis or rice.

Mooli koshimbir

Serves 2
A 3 inch white daikon radish (indian mooli)
salt to taste
2 tsp coriander for garnish
1-1/2 tsp lemon juice or to your taste

For tempering
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4th tsp turmeric
a pinch of asafoetida
2 green chilies chopped
4-6 curry leaves

1. Grate the radish.
2. Heat oil in a pan, add the mustard and cumin seeds, and when they pop, add the turmeric, asafoetida, chilies and curry leaves.
3. Stir for a minute and add the grated radish.
4. Add salt and let cook - covered for 2 minutes.
5. Stir and cover and let cook once more for another 2 minutes.
6. Add coriander and lemon juice and serve with rotis.

Comments 1 comments
sowmya said...

nice recipe for raitha..looks yummy..

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