Birthday Raita

Bird Chili RaitaThanksgiving may be around the corner, but that doesn’t mean POD’s not still providing. These hot little numbers will make a nice contributions to the birthday husband’s Indian feast.

Mooli ka Raita from Pushpesh Pant’s India Cookbook
1 mooli (daikon, although this one will feature POD radishes), peeled and grated
2 1/4 c. plain yogurt
1 green chili, de-seeded and chopped
1 tsp cumin seeds, roasted and ground
cilantro leaves, chopped

Put the mooli and the yogurt in a large bowl. Add all the ingredients, season with salt and mix well. Chill 30 minutes before serving.


Tumbling Tom Blooms
Tumbling Tom Blooms

Woo! We have lift-off! The Tumbling Tom is looking healthy (thus far) and is sporting a stylish little flower.

Tom is the only tomato planted in a 2-gallon (ish) bucket and hangs from the deck railing. The rest are ensconced in containers that are 5-gallons or larger.

This cherry tomato is supposedly perfect for container environments as it “weeps” — that is it drapes artistically over the sides of its sunny, east-facing South Philadelphia home. We’ll just have to make sure we eat all the fruits before they drop on the roof of our neighborhood¬† garage.

Bird Chili Blooms
Bird Chili Blooms

Looks like our wicked hot Thai bird chili is ready to go, too.  I started this from seed back in February. This sucker is awfully prolific and we tend to toss them right into the jar of prik nam pla (Thai chili/fish sauce) we have perpetually stewing in the fridge.

The recipe couldn’t be simpler and it keeps forever: finely chop 1/2 c. bird chilies (any super hot tiny chili will do) + 1 c. fish sauce. Remember to wear rubber gloves while chopping the chilies. Combine the chilies and the fish sauce in a jar, shake. Refrigerate. Refresh ingredients as necessary. Spice stuff up. That’s it. Many thanks to Jeffrey Alford and Naomi Duguid of Hot Sour Salty Sweet fame.