This will be my very first post for this year’s ‘Cooking from cookbook challenge‘. This year Valli wants us to cook strictly from cookbooks and may be some magazines. In the previous editions we were cooking from cooking shows, paper cuttings, mom’s recipes etc. So I already picked 4 books and listed the recipes I want to make. First up is this extremely easy to make Radish and Peanut Salad. This recipe is from the book ‘the food of India‘ by Priyavikramasinghe. This was probably one of the first cookbook I ever bought in the US. I loved the cover and bought it without even looking at the recipes inside. There are more non-vegetarian dishes in this book than vegetarian. I’ve gotten quite picky with buying cookbooks lately.So this Indian style radish and peanut salad is a very easy to make dish. It takes probably 10 minutes of hands on time. Chopping radishes, roasting and chopping peanuts is probably the most time consuming. If you keep roasted unsalted peanuts in your pantry, like I do, then it gets even simpler.This salad tastes amazing, the crispy, spicy radishes and crunchy peanuts with the tangy warm lemon dressing — every ingredient works well with the other. I ate that whole bowl of salad you see in the picture — it’s that good. It’s great to serve as a salad or a side dish to any Indian menu.This goes for the January Week 1, Cooking from Cookbook Challenge Group.
Radish and Peanut Salad (Indian Style)
- 8~10 Small Radishes, tops trimmed and quartered
- ½ cup Roasted Peanuts, coarsely chopped
- 1 tbsp Oil
- ¼ tsp Mustard seeds
- ¼ tsp Cumin seeds
- 1/8 tsp Asafoetida (hing)
- ¼ tsp turmeric
- ¼ tsp salt
- 1 tbsp lemon juice
- Heat oil in a small saucepan over medium heat. Add the mustard and cumin seeds and once the seeds to splutter, add the turmeric, asafoetida and salt.
- Remove the pan from heat and add the lemon juice and let the mixture cool.
- Just before serving, arrange the radishes and the chopped peanuts in a bowl, pour the dressing over the top and mix thoroughly. Serve right away!!