Radish Salad

Today is the last day of the year 2018. Whether we like it or not, whether we want to or not, we end up introspecting on how the year went & what we did well vs what we didn’t :). And ofcourse, if we did take up any new year resolutions, how well we kept those up as well. For a long time now I have stopped making new year resolutions mostly because I never ended up sticking to them. So, I decided to save myself the trouble of feeling bad or guilty :D. Those of you who know me know 2017 was by far my worst year & I was literally waiting for 2017 to get over. However, somewhere towards the end of the year it dawned to me that I am the one who’s responsible for my own choices &  repercussions of those choices.  I am the one who’s solely responsible towards my own happiness. I took a conscious decision to try and be as self-motivated as possible, to try and be happy for all the things around me (or for things that are not around me :)). I had decided that towards the end of 2017 & I have mostly kept upto that decision throughout 2018 & I could clearly see my overall energy levels (both physically & mentally) improve with that thought process. I have taken Adyant out a lot of parks this year where he has learnt/ is learning to monkey around. It has kinda become his happy place :). He almost always gets up by saying ‘Mann’ (mud) on weekends suggesting he wants to go to a park. As soon as he gets up from his nap, he asks for the same :). I have been able to do work more towards my fitness & health. I wanted to lose more weight by the end of 2018 but that has not happened :). Nevertheless, I am quite happy with my progress on that front as well. I am always happy when I spend some good quality time with my close ones. On that front, Tash & co moved to Dubai and we see them quite often. I met my brother & co after a year and had a peaceful/ relaxed time with him. I connected with some childhood friends after ages and the reason is probably what makes it even better – my blog :). So finally about the blog – I continued blogging for an entire year :D. I wanted to blog more this year. Targeted atleast 80-100 posts but managing only 60 (same as 2017) with this post :D. No complaints there as well. I am truly happy that I am continuing to enjoy blogging & there are people out there who enjoy my blogs as well :). Happy happy new year wishes to everyone out there! May 2019 be the best for each of us!

Now a bit about the post :). I have about 4 or 5 recipes to blog & I was confused on which one to post. Today being new year’s eve, I was tempted to go with a dessert/ sweet option but then felt that’s probably going to be the most common thing :). So, went with the opposite of indulgence hahaha – this Radish salad fit the bill perfectly. I have been wanting to make something different with radish for a while now – other than using these in sambhar/ parathas. When I was in Patiala (India), my sister in law just cut up fresh radish (from their neighbour’s garden) & served it as a side/ salad when we had lunch one day. It was really really nice. That was literally the first time it hit me that I could make raw/ fresh salad out of radish (call me slow on catching up :)). So we made this simple salad (very similar to the cucumber salad I had posted on my blog a while back) and voila, it tasted so so good. So ofcourse, the next time I made it, I had to blog it :D. This was totally approved by my fil & mil and this goes under our regulars on our house salad menu :).

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Radish Salad

Prep Time

5 mins

Cook Time

5 mins

 

Course: Salad

Cuisine: Indian

Servings: 4 persons

Ingredients

• 2 nos radish
• 2 nos green chillies
• 3/4 tsp mustard seeds
• 1/4 tsp turmeric powder
• 1/4 tsp asafodita
• 1 no lemon squeeze ~ 3 tbsp lemon juice
• 1 tsp refined oil
• a handful coriander leaves (washed & chopped)
• 1/4 cup roasted peanuts optional

Instructions

1. Using a vegetable peeler, peel the radish skin & trim its ends. 

2. Grate the radish into fine shreds. We used the grater that gave us nice thin shreds of radish. Place the grated radish in a big bowl. 

3. Heat a small pan with some oil. Once heated, add mustard seeds & let it splutter. 

4. Add the finely chopped green chillies, turmeric, asafodita at this stage & saute till the green chilli starts to change it's colour. Turn off the heat. Pour this seasoning onto the radish.

5. Add the chopped coriander leaves onto the salad bowl as well. Add some salt & the lemon juice. 

6. Mix everything well. Check & adjust for salt. 

7. Right before you serve, top with roughly chopped peanuts for that crunch. If you plan to have it later, pop it in the fridge with a cling wrap or in an airtight container. This salad was truly mind blowing & changed my opinion about the otherwise boring radish :D. 

Recipe Notes

1. The thinner the radish is, the pungent taste that's going to hit your palette will be a lot less. 
2. My mil & I plan to use carrots as well the next time around we make this salad. We feel they both would go well together in a salad.
3. The lemon nicely cuts through the pungency/ bitterness of the radish.
4. This salad is surprisingly very refreshing & I love the Indian spin on this. I feel the mustard, asafodita & turmeric add to the taste. 

Stepwise pictures

Using a vegetable peeler, peel the radish skin off & trim the ends of the veggie.

Grate the radish using a thin blade. Thinner the better :).

Place the grated radish in a large bowl.

Heat some oil in a small pan. Once heated, add mustard seeds & let it splutter. Then add chopped green chillies, turmeric, asafodita & saute. Turn off the heat when the green chilli starts to change it’s colour.

Add this seasoning on to the salad bowl. Also, add chopped coriander leaves, some salt & lemon juice.

Mix everything well. Check & adjust for salt.

Right before serving, top with some coarsely chopped peanuts for that crunch. Serve! I had this salad prior to my lunches which made my stomach half full & I was able to reduce my rice intake without feeling bad about it :D.