Thanksgiving 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
salt
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.
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
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.
Thanksgiving 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.
