In winter, root vegetables and their greens are widely seen in the market. One such vegetable is white radish with leaves. In some stores radish leaves are sold separate in bunches. But the leaves that come along with white radish is often neglected and thrown. But these leaves when cooked along wi
I made this for my American friend who did not want it very spicy. Instead of spurting mustard we've used cumin and there is no chilly powder at all. Coconut milk was added at last for the gravy and a little bit of water to dilute it. Use the coconut milk to reduce the spiciness but be careful to not sweeten it. The taste is predominantly cilantro and we were generous with the leaves towards the end. Use very little turmeric. Just enough to give t the color. This is not a very easy recipe unless you manage to get all the ingredients from an Indian store. Like most Indian recipes, the key is to prep everything up before you hit the burner. Credits: Mahesh Mohanan and recipe from his wife Prajeetha.
Here is a recipe that has been handed down from my grand mom to my mom and now to me :). It is a tangy, spicy and very tasty rice dish that is called Mavinkaayina Chitranna in Kannada or Raw Mango Rice in English. Since it is summer and the mango season, I am sharing this yummy yet easy recipe with you. Make sure you try it before the mango season ends. Note: To prepare this type of mango rice, you must make a chutney using raw mango first. The chutney is later mixed and heated with seasoning and rice.