SuperRadish to the rescue!

The radish is an edible root vegetable of the Brassicaceae family that was domesticated in Europe in pre-Roman times. Radishes are grown and consumed throughout the world, is mostly eaten raw as a crunchy salad vegetable.

They have numerous varieties, varying in size, flavour, colour, and length of time they take to mature. Radishes owe their sharp flavour to the various chemical compounds produced by the plants, including glucosinolate, myrosinase, and isothiocyanate.

They are sometimes grown as companion plants and suffer from few pests and diseases. They germinate quickly and grow rapidly, smaller varieties being ready for consumption within a month, while larger daikon varieties take several months. Another use of radish is as cover or catch crop in winter or as a forage crop. Some radishes are grown for their seeds; daikon, for instance, may be grown for oil production.



Yield: 4 Portions
Daikon, peeled -400gms.
Cucumber, European, well-washed- 40gms
Salt as needed
Carrot, julienne -40gms
Lemon rinds- 4-5
Rice vinegar -15ml
Sugar- 10gms
Korean red-pepper powder- 5gms
Sesame oil -5ml

1. Cut the daikon in half lengthwise; then cut it into 1/8-inch thick “1/2 moons” and transfer to a medium bowl. Cut cucumber in half lengthwise, remove seeds, cut into 1/8-inch thick slices.
2. Toss the daikon and a cucumber with 1 tsp. salt, cover and set aside to drain until the daikon is pliable about 30 minutes. Gently squeeze out any excess water, and transfer to another bowl
3. Add the carrots to the bowl with the vegetables. Add the remaining ingredients; mix well. Cover and refrigerate until chilled.




This salad saves time in a fix.

Experiment with your variations and send me your results.


Teriyaki Sauce made easy!

Teriyaki is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar.

The word teriyaki derives from the noun Teri which refers to a shine or lustre given by the sugar content in the tare and Yaki which refers to the cooking method of grilling or broiling. Traditionally the meat is dipped in or brushed with sauce several times during cooking. This popular dish was originally created by Japanese cooks of the seventeenth century, when urbanization, changes in agricultural methods and exposure to new ingredients from abroad gave rise to new, innovative cooking styles.


Teriyaki sauce.

Serves- 2


Soya sauce- 40ml

Brown sugar- 30gms

Ginger- 5gms


Honey- 5-7gms

Sesame oil- 10ml

Mirin- 5ml


Cornstarch-a pinch

Sesame seeds(toasted )- for garnish


  1. Fine chop ginger and garlic.
  2. In a saucepan, add oil, ginger and garlic. Cook till the raw smell disappears.
  3. Then add soya sauce, sugar, mirin and honey. Cook till the sugar dissolves.
  4. Add cornstarch and water mixture if the sauce is not thick enough.
  5. Take off flame and cool.
  6. Use as a cooking sauce or dipping sauce.



This sauce can be used for all kinds of grilled protein (meats, poultry, tofu, cottage cheese).

You can use water or sugar syrup (1part sugar: 2 part water ratio) to adjust the consistency.

Teriyaki can be served as a starter as well as main course accompaniment.





Goma-ae, sometimes also spelled Gomaae or Gomae is a Japanese side dish. It is made with vegetables and sesame dressing (Goma meaning sesame and ae meaning sauce in Japanese). One of the most common versions, often found at Japanese restaurants in the West, is served in the form of a spinach salad, mixed with peanut sauce or miso paste and topped with sesame. Often sugar and soy sauce are also used. Other versions feature green beans or other vegetables.


Spinach salad with sesame dressing

Serves- 2


Spinach- 400gms

Salt- 5gms

Water –for blanching


Soya sauce- 20ml

Sugar- 10gms

Mirin- 5-7ml

Sesame seeds- 10gms



  1. Heat water with salt. Bring to a rolling boil.
  2. Wash and trim the spinach bunch. Blanch the spinach stem side first in water for 45-50seconds.
  3. Take out of hot water and immediately place in ice cold water.
  4. For the sauce, toast sesame seeds in a clean dry pan. Take off heat as soon as it starts to turn golden brown. Cool and powder in a mortar and pestle/blender.
  5. Mix the sesame powder and the rest of the sauce ingredients and adjust the taste. Set aside.
  6. Remove the spinach from cold water and squeeze all the water from it. On a cutting board, cut the spinach into thick strips.
  7. Mix the sauce in with the spinach and serve warm with boiled rice.

Mmm! Thai.

The term coconut can refer to the whole coconut palm or the seed, or the fruit, which, botanically, is a drupe, not a nut. The spelling cocoanut is an archaic form of the word. The term is derived from the 16th-century Portuguese and Spanish word coco meaning “head” or “skull”, from the three indentations on the coconut shell that resemble facial features.

Kluay Buad Chee or Banana in Coconut Milk and sprinkled with sesame seeds is a warm Thai dessert that completes a Thai meal very nicely. The name means ‘Bananas ordaining as nun’s – Thai nuns wear white robes and have their heads and eyebrows shaved during ordination.

;Ordained Bananas Raw


100g- Sugar

400ml- Coconut milk

4- Bananas ( cut into bite size)

A pinch of salt


  1. In a pan, heat the coconut milk with sugar.
  2. When the sugar has dissolved add salt and bananas.
  3. Simmer till the bananas have almost cooked through.
  4. Serve warm with toasted sesame seeds.



This is a quick fix dessert recipe for last minute festivities.

If you like to add light citrus tones to this recipe, use lemongrass/kaffir lime leaves and to add ginger flavor, use a few slivers of galangal.

It’s Snack Time!

Hey guys, I am sorry that I haven’t been posting in awhile. I have been settling into my new college and hostel. I am back with a new low-calorie snack which is a quick fix, light on your stomach and rich in protein.

The word “paneer” is of Persian origin. The origin of paneer itself is debated. Vedic Indian, Afghan-Iranian and Portuguese-Bengali origins have been proposed for paneer.

Paneer is prepared by adding food acid, such as lemon juice, vinegar, citric acid or yogurt, to hot milk to separate the curds from the whey. The curds are drained in muslin or cheesecloth and the excess water is pressed out. The resulting paneer is dipped in chilled water for 2–3 hours to improve its texture and appearance. From this point, the preparation of paneer diverges based on its use and regional tradition.

In most Nepalese cuisines, the curds are wrapped in cloth, placed under a heavy weight such as a stone slab for two to three hours, and then cut into cubes for use in curries. Pressing for a shorter time (approximately 20 minutes) results in a softer, fluffier cheese.

In Bengali and other east Indian cuisines, the curds are beaten or kneaded by hand into a dough-like consistency, resulting in chhena(also known as sana or chhana). In these regions, chhena is distinguished from paneer (called ponir), a salty semi-hard cheese with a sharper flavor and high salt content. Hard ponir is typically eaten in slices at tea time with biscuits or various types of bread, or deep-fried in a light batter.

In the area surrounding the Gujarati city of Surat, Surti Paneer is made by draining the curds and ripening them in whey for 12 to 36 hours.



  • 150g paneer(cottage cheese)/tofu
  • 1 small onion, chopped fine
  • ½ tsp red chili powder
  • ¼ tsp powdered cumin/jeera
  • ½ tsp garam masala
  • ½ tsp ginger garlic paste
  • A small bunch of coriander, chopped fine
  • 1 tsp tomato sauce/ketchup
  • 4 slices of fresh white bread
  • Butter to toast
  • Salt to taste


  1. Place the crumbled paneer in a wide bowl.
  2. Add the red chili powder, garam masala, salt, chopped coriander, chopped onion, and cumin to this.
  3. Mix lightly with your fingertips.
  4. Then add the tomato sauce or ketchup and the ginger garlic paste.
  5. Blend again with finger tips and set aside while you prepare the bread.
  6. Remove the crusts from your bread. Use the regular white supermarket variety.
  7. Roll out each slice as thin as you can. Regular bread that’s fresh and soft should be easy to roll out
  8. Place about 1 tsp or so of filling on one end of the rolled out bread slice.
  9. Gently roll in from one end, making sure that the filling stays well within the first turn of the roll.
  10. Repeat with the remaining bread slices.
  11. Lightly toast in a skillet or pan until all sides are browned.
  12. Cut and serve with tomato sauce.



This mixture can also be made from last nights leftovers.

If you are allergic to bread, you can also use any kind of flatbread/rotis

This recipe can also be used for kiddie/party snacks.



Rajma is a popular South Asian vegetarian dish consisting of red kidney beans in a thick gravy with many Indian whole spices and usually served with rice.  The dish developed after the red kidney bean was brought to the Indian subcontinent from Mexico.Being a popular dish, it is prepared on important occasions.


A 100 gram serving of boiled Rajma beans contains about 140 calories, 5.7 grams of protein, 5.9 grams of fat and 18 grams of carbohydrate.Rajma chawal, i.e. Rajma served with boiled rice, is a popular dish throughout northern India. Rajma is prepared with onion, garlic and many spices in India, and it is one of the staple foods in Nepal. This dish is popular throughout the Indian subcontinent. The dish Rajma chawal is very (which translates literally to red beans and rice), popular in North India. Red beans and rice is also a dietary staple in Central America, where it is known as “Arroz con habichuelas”. The dish is popular in Cuban, Puerto Rican, Dominican, Haitian and Jamaican cuisine as well.

Red beans and rice is an emblematic dish of Louisiana Creole cuisine traditionally made on Mondays with red beans, vegetables (bell pepper, onion, and celery), spices (thyme, cayenne pepper, and bay leaf) and pork bones as left over from Sunday dinner, cooked together slowly in a pot and served over rice. Meats such as ham, sausage (most commonly andouille and Chaurice), and tasso ham are also frequently used in the dish. Red beans and rice are one of the few New Orleans style dishes to be commonly served both in people’s homes and in restaurants.


Ingredients for Rajma :
1 cup red kidney beans (soaked overnight)
2 onions (rough chopped)
3 cloves of garlic (chopped)
1 tbsp ginger (grated)
2 green chilies (finely chopped)
2 tomatoes (chop)

1 left over boiled potato (small cubed)
1 tbsp coriander leaves (finely chopped)
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp black pepper
1 tsp coriander powder
a pinch of garam masala
Salt to taste
1 tsp butter
1 tbsp oil
Method for making Rajma:

  1. Take a pan, add 3 cups of water along with soaked kidney beans and a pinch of salt. Cook till the beans are soft and tender. This can also be done in a pressure cooker to save time (for 5 whistles).
  2. Blend 1 onion and 1 tomato into puree for a thicker gravy (if desired).
  3. Take a small bowl add all the spices, chili powder, turmeric powder, cumin powder, coriander powder, salt and pepper. Mix all the spices well.
  4. Take a kadai, heat oil in it. Add the chopped onions; cook for 7-8 minute until onions turn golden brown in color.
  5. Add the garlic and green chili, cook for a minute.
  6. Then add ginger, chopped tomatoes, potato and the spice mixture from the bowl. Cook for 7-8 minute till the mixture leaves oil.
  7. Add the cooked rajma along with butter and one cup of water. Let it cook for 30 minutes on the low flame till the gravy becomes thick.
  8. Take it out in a serving bowl and garnish it with coriander leaves.
  9. Serve hot with plain rice/chapati with a green salad.



This mixture can be used for various purposes such chapati rolls, sandwiches etc. If preparing as a  party dish you can reduce/increase the spicy element based on the crowd and roll in chapati with vegetables and proteins (panner,tofu.meat).

Youcan also add some other veggies such as capsicum, carrots and even cauliflower finely chopped to increase your nutritional content (max 50 gms) as the star of the dish has to be the beans.


Street food with a twist!

Vada pav, sometimes spelt Wada Pav or  Wada Pao is a vegetarian fast food dish native to the Indian state of Maharashtra. The dish is a simple creation involving a deep fried potato patty with some coriander and spices, served in a bread roll with condiments. Usually, people eat it with chutney and onions. It originated as cheap street food in Mumbai but is now offered in stalls and restaurants throughout India.

It’s not very clear on who first started the vada pav, but the most common theory is that it was born somewhere in the mill heartland of Central Mumbai catering to the mill workers of what was earlier known as Girangaon. The combination of the potato or batata vada in a pav was a hit and this became a popular snack across Mumbai and around.

Despite the ethnocentrism in Maharashtra in particular, vada pav is claimed to be a part of the culture of Marathis despite this sandwich (bread and potato) being western in style.



The vada pav is now a very popular snack across Mumbai and is now found at street stalls, cafes and restaurants throughout India.

Preparation Time: 60 Minutes
Cook Time: 20 Minutes
Total Time: 1 hr. 20 Minutes
Serves for 4


Mashed Potatoes

  • 1-2 Potato (medium)
  • ¼ cup milk (almond, soy, etc.)
  • 2 tsp butter
  • Pinch of salt


  • 1-2 cloves garlic, minced
  • 1 carrot, peeled and grated
  • ¼ onion, finely chopped
  • 2 large mushrooms, finely chopped
  • 50 g baby spinach/cabbage(lightly packed), finely chopped
  • 40 g broccoli/ cauliflower florets, finely chopped(optional)
  • 40 g tri-color bell pepper, finely chopped
  • 2-3 tsp vegetable oil
  • pinch salt


  • 125 g cup flour
  • 150 ml milk
  • pinch salt
  • 2 tbsp corn starch
  • 5 cups whole wheat or white panko bread crumbs (or homemade bread crumbs will do)



Boil potatoes for approx. 18 minutes, until they feel tender when poked with a fork. Drain potatoes and mash with ¼ cup milk, 2 tsp butter, and salt. Set aside.


Heat 2-3 tsp butter over medium-high heat in a large skillet. Add garlic, onion, carrots, broccoli, bell pepper, and mushrooms. Cook for 2-3 minutes. Add spinach and green onion. Sauté until tender. Season with a pinch of salt (about 1/4 tsp).

Mash vegetables into potato mixture. Refrigerate mixture until cool enough to handle.

Forming and Breading Patties:

Measure out approx. 2 tbsp of potato mixture, roll it into a ball and flatten into a ¾” patty. Arrange patties on parchment paper. Makes 14-18 patties. Chill or freeze so that patties are firm before breading.

vada pav1

In 3 bowls or shallow dishes, fill the first with ½ cup flour, the second with a well-blended mixture of milk, cornstarch and salt, and the third with bread crumbs.

Dip each patty briefly into flour, then into the cornstarch thickened milk and then the bread crumbs.

Firmly press the bread crumbs into the patties.

Frying or Baking the Vadas:

Frying: Heat ½” of oil over medium heat. Once the oil is evenly hot, fry patties in batches of 1-5 (depending on the size of oil vat), flipping after about 1-1½ minutes. Each patty should be golden-brown and fully heated within 2½-3 minutes.

Notes: Overheating will cause the potato filling to spill out. Make sure oil is hot enough to sufficiently brown the patties in 3 minutes or less or the filling may spill out.

Baking: Preheat oven to 230 C. Line baking sheet with parchment paper. Baked breaded croquettes for 10 minutes. Flip and bake for another 5-10 minutes.

Serve with bread rolls/pavs, coriander and tamarind chutney.



To reduce your bread intake with the dish, you can also cut the unopened rolls into 4 equal parts(vertically). Flatten/ball them and place inside the potato mixture and cover it. And follow the rest of the cooking procedures as is.

This, in turn, becomes an inside- out Vada Pav. This can be a party trick to amaze your friends at dinner parties.

Serve with chutney.