Pickled Radish

I like getting creative in the kitchen when I have time on hands. I guess reading different cook books helps. I find them to be very good source of knowledge for different ingredients and style of cooking. So while in the kitchen, I like mixing up various ingredients I already have and creating a dish out of it or giving some twist to the already well-known recipes.

Since I’ve made it a point to include enough vegetables in my diet nowadays, I try to cook pure vegetarian recipes (without any chicken, meat, egg etc) as well. So the other day, I decided to get a little creative using the radish, spring onion and few other vegetables I had in stock. Pickles are one of my favorites and I like using them often. So I cooked this dish in Indian style mixing the ingredients with pickle. I decided to add some honey too later on. I wasn’t sure about the output, but the dish turned out to have a very nice sweet and spicy flavor. I guess that is the fun part of cooking. You can mix stuff which are not part of the usual and yet create a delicious recipe! 🙂

Hope you enjoy cooking this dish. If you have flavorful recipe of your own, please do share it. I would love to try it out as well 🙂

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Preparation Time: 15 minutes

Cooking Time: around 30 minutes

Serves: 4


Cooking oil – 2 tbsp

Radish – 2 large, chopped into small cubes

Spring Onion – 200 g, chopped

Potato – 3 small, cut into cubes

Green peas – around 1/4 cup

Cinnamon sticks – 1 to 2 small sticks (as desired)

Cardamom  – 3

Cloves – 4 to 5

Turmeric powder – 2 tsp

Paprika – 1 tsp

Chili powder – 1 tsp

Coriander powder – 2 tsp

Cumin powder – 2 tsp

Indian pickle of your choice (I used chili pickle) – 2 tbsp

Honey – 3 tsp

Salt – to taste

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Step 1: Heat 1 tablespoon of oil in a pan. Add the potato and turmeric. Cook for around 2 to 3 minutes.

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Step 2: Add the cardamom, cloves and cinnamon sticks. Follow by adding the rest of the oil and the radish. Mix and cook for around 5 minutes.

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Step 3: Add the spring onions and green peas. Add the rest of the spices (coriander powder, cumin powder, chili powder, paprika) and mix well. Let  the mixture cook for another 15 to 20 minutes or until the radish is soft. Stir occasionally as required. You will notice that the radish releases a bit of water. So you would need to cook for a while until you get rid of the excess water, so that you have an almost dry consistency.

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Step 4: When the radish is almost done, add the pickle and honey and mix well. Cook for another minute or so. Add salt as required.

Step 5: Serve hot with Indian bread or rice.

To print this recipe click here: Pickled Radish

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Vegetables in a Creamy Coconut Sauce

Cooking vegetables is always something which gets me thinking…. what should I cook it with? With meat it has always been very easy to think and implement. I have always been running away from cooking and eating vegetables, as I always prefer meat 😉

But after I prepared this dish, it actually didn’t seem so tough with vegetables either. I decided to use coconut cream and I was right! It was so easy to cook and it gave the perfect taste! The dish reflects the taste of the coastal Indian cuisine, as coconut cream is widely used for most of the dishes there.

If you’re looking for some quick Indian yummy vegetarian recipe, I would definitely say… Go for it! 🙂


Preparation Time: 30 minutes

Cooking Time: 25 minutes


Cooking Oil – 3 tablespoons

Potato – 4 medium, boiled, skinned and cut into small cubes

Cauliflower – 300 g, cut into small pieces

Spring Onion – 11 sticks, chopped into 1 cm long pieces

Tomato – 1 large, cut into quarters

Onion – 1 large, sliced

Ginger – Grated, 2 teaspoons

Green Chili – 3, chopped

Coconut Cream – 200 ml

Cumin – 1 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder  – 1 to 2 teaspoons

Chili powder – 1 teaspoon

Five spice powder (Garam Masala) – 1 teaspoon

Salt – to taste


Step 1: Heat oil in a wok or U shaped pan. Add cumin powder.


Step 2: Add the onion and turmeric powder and fry for around 3 to 4 minutes.


Step 3: Add the cauliflower and green chili and cook for 5 to 10 minutes or until the cauliflower is half cooked.


Step 4: Add the spring onions and cook for another 2 to 3 minutes. Add the boiled potatoes and tomatoes. Stir for 2 minutes.



Step 5: Add the coconut cream. Cook for 5 minutes or so until it has mixed well with all the vegetables. Add salt for taste.


Step 6: Add the five spice and give it a stir. Serve hot with rice or bread.


A few tips:

  • Feel free to add vegetables of your choice to this dish.
  • You can add a little tamarind sauce to give a tangy taste to the dish.
  • I used the light coconut cream for this dish. You can use the same as a healthier choice.