Radish Salad (Mulaycha Chatka)
Ingredients
1. 2 medium size radish
2. half cup channa dal(soaked for 2 hours)
3. 1/2 cup Plant based curd
4. 3 fresh green chillies
5. Dry date powder 1/2 spoon
6. Coriander for garnishing
7. salt
For Tempering
1/2 tsp mustard seeds
1/2 tsp cummin seeds
2 red chillies
3-4 curry leaves
Hing
Method –
1.Wash and clean the radish. Do not peel the skin
2.Grate the radish and apply salt. Let it sit for 10 minutes
3.Squeeze out the water. Do not throw away the water. Use it while preparing dal or paratha.
4.Keep aside the radish.
5.Grind the soaked channa dal and green chillies in mixie . Coarsely grind the mixture. Add the water if required for grinding
6.In a bowl add channa dal mixture then add grated radish.
7.For tadka heat the tadka pan . Add mustard seeds and allow it to splutter. Add cummin seeds and allow it to crackle. Now add curry leaves and red chilly saute it for a while. Switch off the flame. Add little water to pan and allow flavour of curry leaves and chilly to infuse in the tadka.
Add hing. Now add the tadka to channa dal mixture
8.Just before serving add plant based curd and dry date powder. Garnish it with coriander leaves
9.Do not add salt as we had added it earlier.
10.Our salad is ready to serve.
Nachos
Maize flour – 1/2 cup
Sabudana flour – 1/4 cup
Peanut Butter – 2 tbsp
jeera powder – 1 tsp
coconut milk for kneading dough
salt to taste
Method –
1. Knead dough in small roti and cut it into 8 triangular pieces
2. Preheat the oven to 180 degrees C for 10 mins and line a baking tray with parchment paper.
3. Bake for 7 mins on each side till the edges are brown.
Contributor : Deepali Gaonkar ( Deepali’s healthy kitchen)