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February 2009

Knol kohl Koshimbir- Kohlrabi Salad


Knol Kohl is one of the first European vegetables introduced into India. It grows well in the Himalayas and in fact is one of the most common vegetables in Kashmir. Sometimes it is the ONLY vegetable available there. We ate it almost daily when we lived there..and when I was a child I thought the word knol kohl was actually a Hindi word. It tastes like a mild version of the heart of a cabbage and is quite flavourful.

In Maharashtra it is known as mula and it is cooked here with leaves and all. It is pretty large and woody by the the time it comes on the market in late winter and nowadays I tend to peel the top layer off before using it. It is nice as a salad, grated fine or medium fine. 


2 kohl rabi/ knol kohl, washed, peeled and grated

1/2 cup plain yogurt

1/4 tsp salt

1/4 tsp black pepper

1/4 tsp red chilli powder


Mix the grated kohl rabi, the salt pepper and yogurt together. Sprinkle the chilli powder on the top.

Ready to serve!

Pink Chaddi on its way

Laughing pink chaddi My (laughing) pink chaddi has been added to all those flying to Hubli, flying in the face of fascism.

All those you would like to add more chaddies to the elbows of women in India please post to :

Pramod Muthalik,
Sri Ram Sene Office,
Number 11,
Near Laxmi Park,
Behind New Bus Stand,
Gokhul Road, Hubli,

Go to to find out more about this issue.Join the group and read other people's reactions and comments on Facebook at " A Consortium of Pub-going, Loose and Forward Women."

More from Fred in Texas.

Kashmiri Mutton- Kashmiri style lamb


For years I have cooked a Kashmiri Yakhni  from  Madhur Jaffrey's cookbook "Indian Cookery". Though it took a good hour and a half  make, it was worth it, because every bit was polished off with relish by whomever it was served to, family or friends. If there ever were leftovers, they did not lasted beyond the next meal.
Now a dear friend, Neelam Sawani, who is a great resource for delicious and easy to prepare recipes,  has given me a method which produces the same and often better results with way less oil and much less effort. I have cooked it three times in the last week!

This will take no more than 15 minutes to prepare ! This method is perfect for 1/2 kg which will serve about 2-4 people. If you increase the amount cook it in batches.


1/2 kg shoulder mutton, cut into cubes along with bones.
1/2 cup or 1 small katori plain yogurt/ dahi
1 1/2 level tsps ground ginger powder/ sonth
4 level tsps ground fennel seed /saunf powder
1 tsp salt
1/2 tsp red chilli powder/ lal mirchi
1/2  tbsp veg oil
1/2 cup or 1 katori milk or cream

Wash the mutton and drain off all the water. Mix with the curds, salt and spices and set aside in the fridge for as long as you have, even if it is just ten minutes.
In a small pressure cooker ( 3 kg size)  heat the oil and then brown the mutton a few pieces at a time. Pour the marinade, if there is any left, into the cooker. Cover and set the weight on.  Cook on high heat for 6 whistles.Turn off the heat and let it stand for a few mintues till pressure is reduced. Remove the weight and lid. Pour in the milk and cook till the spices stick to the meat and very little, to no gravy, is left. You can use cream if you prefer. Serve right away with hot chapathis or rice and curds.

With very little oil, this is a no fail recipe....and just delicious.

If any of you like this let me know, so I can pass the feedback on to Neelam.