Wednesday 3 March 2021

"MULOR ROSSA"/ RADISH GRAVY/BENGALI RECIPE

 



we, all Bengalis are always busy in our kitchen. You can tell that this is our first love, obviously

 for food lovers. We enjoy most to make fusion or authentic Bengali foods or any dish of

 different countries. In our childhood my grandmother cooked various dishes that we liked very

 much. She cooked authentic Bengali dishes like "sukto","Dhokar Dalna","Niramush jhol",

 "chochori" and so on. These were so palatable .I used to feel a heavenly touch in this

 dishes.My mother cooked another type of radish recipe; she named it "Mulor rossa".

Today I am sharing with you this innovative fusion recipe of radish. We know a typical recipe

 of radish with ginger paste adding sugar in it which is well known as "Mulor ghonto" or

 something like that. My recipe "Mulor rossa" is something different.

It is fact that kids and youngsters don’t like radish but I know it is very tasty item. You can try it

 in your kitchen.

Here is the recipe:



INGREDIENTS:
Radish-1/2 kg.(take big good quality radish)
Mustard oil: 100 grams
Onion paste:3 tablespoons.
Sliced onion: 1 big size.
Turmeric powder :1 teaspoon
Mustard paste: 2 teaspoons
Salt: according to your taste
Sugar :1 tablespoon ,I use sugar free tablet(2)

For tempering I use..
1) Whole Cumin seeds: 1 teaspoon
2)Red chilly: 1
3) Green chilly: 2

HOW TO COOK:
1) Peel off  radish. Cut in thick round pieces. The thickness of sliced radish should be 1/2 inch.
2) Wash radish pieces properly with water.
Mix little amount turmeric powder and salt in it. Keep aside for 5 minutes.



3) Keep a Karai on gas oven and switch on the gas. Pour 50 grams mustered oil and heat the oil.
4) Add radish pieces in karai and fry. Place a lid on karai for fast frying, so that radish pieces boil nicely. Keep patience at this time.
5) Take out radish pieces from karai when pieces become soft.




6) Add some more oil in karai, add cumin seeds (whole zeera ), 1 red chilli, 2 green chillies in

 hot oil. A beautiful aroma will come out at this time , add sliced onion and fry well.

7) When sliced onion turn light brown add onion paste and stir continuously.


7) When sliced onion turn light brown add onion paste and stir continuously.

After that add turmeric powder 1/2 teaspoon, red chili powder 1/3 teaspoon and again stir in

 proper way,add required amount salt .

Now oil separated from all spices add sugar and mustard paste.Pour some water.


8) Put all sliced radish pieces in karai now, boil for 2 to 3 minutes. Keep a lid on karai at this

 time so that all sliced radish fully boiled.

Remember don’t boil the radish curry more than 2 to 3 minutes, it will make curry bitter due to

 presence of mustard paste .So be careful about that. Take out radish pieces from karai in a

 bowl softly so that it will not break pieces.This curry has less gravy. All spices should well mix

 with radish pieces and looks so yummy.

Our "MULOR ROSSA"/Radish gravy is ready to serve. You can have it with hot rice. I am sure

 that you feel something different.



I am happy to share it. Thank you.














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