Tuesday, November 25, 2014

Easiest pickled Radishes ever, makes for delicious and tangy side

It is Thanksgiving already, truly grateful for my family and friends, and many countless blessings showered.
 Radishes are in season during the cold weather. Growing up my grandmom would make pickled Radishes all through the winter season. It was relished along with hot rice or soft roties. She made them everyday when in season. Making them brought back so many memories of her and my childhood, the power of food.
Today's version of mine is slightly enhanced from what I was used to growing up.

2~3 cups of cubed Radish
2~3 Thai chilies sliced thinly
1 tsp grated ginger (optionally)
2 tbsp of fresh mint chopped finely
2 tbsp of corriander chopped finely
2 tspn of lemon jest
2 tbsp of freshly ground pepper
3/4 cup of fresh lemon juice
salt according to taste


1. Mix lemon juice and all the ingredients except for radish and mix well.
2. Add cubed radishes and toss well.
3. Store in a air tight container, works best when marinated for atleast 2 days 
4. With weather being so cold, I left radishes to be marinated at room temperature.
5. If you live in warm weather marinate in an air tight container in a refrigerator
6. You might have to adjust for salt once radishes are marinated

Serve as side with Roti's or hot rice with ghee. Spicy, tangy, flavorful and of course delicious.

Happy Thanksgiving All !!

Monday, November 10, 2014

Spicy Mexican Dirty Rice - Loaded With Vegetables

Spicy Mexican Dirty Rice -  Loaded With Vegetables
Eating healthy is life style and a choice. In fact eating healthy is hard and take quite an effort. From shopping for fresh vegetables to cooking fresh food is work. As tedious as it seems once you are committed to eating healthy there is no going back. It's worth the effort as they say..

Last few weeks have been crazy and the next few weeks will not differ much. Tried this recipe few weeks and everyone at home loved it and this has become quite a staple at home. This recipe can customized to your taste, add as many vegetables you like to your hearts content. Recently started cooking brown rice at home more frequently and brown rice is perfect for it makes for excellent texture and taste.


1 carrot sliced into thin strips
1 red bell pepper, 1 green bell pepper
2-3 Picante peppers
1 Onion sliced thin
2 garlic cloves finely minced
1 cup of green onion chopped
1/2 cup of cooked beans ( I used pinto beans from the can)
1/2 cup walnuts (optional, substitute with nuts of your choice almonds, peanuts pecans) finely chopped
tbsp of Olive oil
1 cup brown rice
salt according to taste
pepper according to taste
2 tbsp Mexican seasoning (I use Taco seasoning McCormick, recipe for the same can be found here)
1. Cut all vegetables same size into thin strips

3. Add 1/2 tbsp of oil and bring to heat, add crushed garlic and toss till garlic is cooked. Now add rice and mix well. Add water according to instructions and allow to cook.

3. Stir fry all the vegetables and keep aside

4. Head a pan, add all the stir fried vegetables and saute for a min

5. Add cooked rice, green onions, taco seasoning, nuts and cilantro. Toss till rice and vegetables are well coated, check and adjust for salt.

Remove from heat and serve hot, you can add as many vegetables such a Broccoli, Spinach, sprouts and nuts like almonds, walnuts and pinenuts to your heart content. You can also substitute rice with oaks soaked in water for about half hour.

Makes for healthy, guilt free, delicous  and a complete meal.

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