Monday, November 9, 2009

Radish and Black eyed peas with Milpero & Guajillo Chili sauce

I don't regularly cook radish but this recipe is an attempt to bring more interesting taste to radish subzi. Recently I found two mexican ingredients which can get well complemented in Indian cooking. First one is Milpero Tomatillo which is miniature version of Tomatillo. They have good sour taste. Second is Guajillo dry chili, these are very mild and have great bright red color. Milpero and Guajillo chilies along with black eyed peas made this Radish subzi tasty.

  • 2 cup Radish - cubed in 1/2 inch size. (preboil in microwave for 7-8 minutes)
  • 1 Can of Black eyed Peas - thoroughly rinsed under water.
  • 4-5 Milpero - cut in small pieces.
  • 1 Tb.spoon oil.
  • 1 Medium size onion - finely chopped.
  • 3-4 guajillo dry chilies (3-4 inch long) Soak in hot water for half an hour.
  • 2 cloves of fresh garlic.
  • 1 T.spoon Garam Masala.
  • 1.T.spoon red chili powder.
  • 1 small boiled potato or 1/2 cup instant mashed potato flakes.
  • 1 Cup fresh finely chopped cilantro.

Bright red color of Guajillo chili paste

Preparations before cooking:-
  1. Preboil cubed radish in microwave for 6-7 minutes. Use lightly salted water. Drain water and keep aside.
  2. Soak chilies in hot water for half an hour and make fine paste in blender with 2 fresh garlic cloves. Use half cup water.
  3. If instant mashed potato flakes are not available then cut one small potato in cubes and boil in microwave for 3-4 minutes in lightly salted water.
Method of Cooking:-
  1. Heat 1 Tb.spoon oil in heavy bottom pan. Add finely chopped onions and stir-fry till onions turn soft, 3-4 minutes.
  2. Add cut Milpero and stir-fry with onions for 2-3 minutes.
  3. Add ground paste of chilies, mix and stir, for one minute.
  4. Add little salt, red chili powder and Garam Masala. Mix all well and saute for one minute.
  5. Add boiled Radish. Mix with gravy and let it cook on medium flame for 3-4 minutes. Keep stirring at regular interval.
  6. Add fully rinsed and drained black eyed peas - Stir well for a minute.
  7. Add 1/2 cup instant mashed potato flakes. (Alternatively You may use one small cubed and boiled potato) Now add one cup water and adjust gravy and level of salt. Sprinkle little chopped cilantro. Cover with lid and let it cook for 7-8 minutes on medium heat.Keep stirring at regular intervals. Check if radish are tender.
  8. Finally garnish with remaining cilantro and enjoy with rice and roti.


Kumar said...

Looks pretty good Ma'am. Those peppers can be intimidating in size and shape, however they are pretty mild. They add overall good color.

preethvijay said...

hello usha, thnks for visiting my blog and for ur comments. As u could see am using my blog title as sizzling indian recipes and my blog url is samathu.blogspot.So there s no confusion from my part. There s nothng wrong in using my blog title as sizzling indian recipes. hope u could understand me.

preethvijay said...

Dear Mrs.Usha, as a token of respect to you and your efforts, i have changed my blog title. Things happened were not intended to hurt you. Thanks.

Usha said...

Hi PreethVijay

Thanks for paying heed to my simple and valid request made for not using my blog name as your blog title.

I see that you made a separate post to acknowledge those changes. ( It would have been more fair if you had not deleted my request comments.

After my first request comment you replied saying you don't find it wrong.You deleted my comment.That prompted me to make one more round of effort to explain to you from bloggers ethics point of view. It was pretty simple --- Every food blogger takes lot of efforts to express cooking passion in the form of blog and as time goes one gets attached and possessive about his/her own blog name/title.It rewards blogger with unique identity and which gets established only after lot of hard work.

You deleted my second request comment too.It was absolutely not pleasant to visit your blog to leave those request messages, but now I am glad that you decided to respect my request.I would have loved to thank you by visiting your blog but I decide to reply you from here because you may not appreciate my comments there.

Now no more worries..I wish you good luck for your blog. I again thank you for respecting my request.


Usha said...


Thanks for comment...Guajillo are very mind chilies and give excellent red/orange glow to curry.Now I use them very often in many gravy based curries.