Mullangi Pachadi | Radish Chutney | Mullangi Thuvaiyal | Muli Chutney

Radish chutney that I'm sharing is a fusion of Indo Korean dish. I used Ggakdugi Kimchi (Korean Pickled Daikon Radish) as basic recipe & moderated it with indian spices. It tasted nice & felt crunchy in every bite.

Ingredients
2 Cups diced radish
1 Tsp. salt
Spices
1 Tbs. red chili powder
1 Tsp. lemon juice
Pinch of turmeric
salt ( If needed)
Tempering
1 & 1/2 Tsp. oil
1/2 Tsp. mustard
2 Red chili's cut equally
1/2 Tsp. asafoetida / hing

Preparing radish
- In a bowl add radish & salt. Mix them well. Refrigerate them for 1day. This process makes radish softer & removes any bitterness to it.

- As you see in the above picture you can see water oozing out of radish a little. Now drain radishes using a cheese cloth & squeeze the extra water out of them. 
- In bowl take radishes, red chilli powder & turmeric. Mix them well.
- Heat pan with oil & to that add mustards & red chili's. Once the mustards start jumping add hing & switch off heat. 
- Add it to the radish chutney. Now add the lemon juice & mix them. 

Serve with rice. It tastes crunchy & spicy. 

Note: 
- Taste if you need little more salt. If needed add it.
- Adding garlic enhances flavor. 
- Refrigerate the leftover & finish it as soon as possible.

Quick Oatmeal with Honey & Dates

Sharing a recipe of simple & easy breakfast to start a day in healthier way. 

Ingredients 
1/2 Cup old fashioned oats 
1/2 Cup milk 
2 Tbs. honey
3 Tbs. finely chopped dates
1 Tbs. chopped almonds 

- In a microwave safe bowl add oats & milk. Microwave it for 2 to 3mins. Check if the oats are cooked or not. If not cook for another 2mins.

- Add honey & dates to the oatmeal & mix them well.

- Top with almonds & enjoy it.

Note:
- Adjust the honey sweetness if you need.

Pedda Usirikaya Pachadi | Pickled Amla | Nellikkai Thuvaiyal

Pickles are the durable than chutneys. The pickle I'm sharing with you today is one of those ones, that can be stored & used refrigerated for months. You can enjoy it the same way or add a little fresh tempering /seasoning before serving for a fresh feel. 
There are many ways of making amla pickle, but this one is the healthier way of making it. 

Ingredients
1 Cup chopped amla
1 Tbs. mustard seeds 
1 Tbs. jeera
1 Tsp. methi seeds 
3 Red chilis 
3 Green chili's ( Adjust acc. to taste) 
Less than 1/2 tsp. of turmeric
1 Tsp. asafoetida / hing
2 Tbs. Oil
1/4 Cup cilantro leaves 
Salt

- Heat a pan with oil. Add mustard, methi & jeera to it. 
- Later add the red chilis to pan. Once the mustard starts jumping add hing & turmeric to pan & switch off heat. 

- Allow the seasoning to cool before you grind. 
- Coarse grind the seasoning & to the blender add green chili's, cilantro & salt. Adjust the taste & the pickle is ready to serve.

Serve with rice & a little ghee.