Yup, radish bread. Last night I tried making mooli paratha, as described in loving detail by Saffron Hut. I won’t try to capture her recipe, read it for yourself, but the synopsis is that you grate a big daikon radish, mix the grated radish with some spices, then use the mixture to fill whole wheat flat breads. They were delicious, and the recipe was very thorough and easy to follow. It took less time that I would have thought, and rolling out the breads wasn’t hard at all. I tried some aloo paratha a while back, and had a very messy time with potatoes shooting hither and yon, but the mooli was much easier to work with.
I also tried working with fresh coconut for the first time. Cracking it open was much easier than I had feared. A couple of stout whacks with the back of a cleaver did the trick. Grating it was a much different story. I don’t have any sort of coconut grater, so I had to break the shell up into small enough pieces that I could grate off the meat without the curvature becoming too much of a problem. I can certainly see why a specialized tool is called for. The fresh cocunut was well worth it. Completely different from the dried stuff I’m used to. I used it in two different dished to go with the paratha.
For the first, I boiled some channa dal until it was starting so soften up, then added the water from the coconut, about 1/2 cup of the grated coconut, some garlic, salt, tumeric, coriander, and 1/2 an onion, plus some curry leaves, and cooked it until was almost dry. It had a very nice texture. The channa dal didn’t mush out, each one remaining relatively intact but tender.
The other was a yogurt salad with chopped radish, tomato, cucumber and some green chili and cilantro, seasoned with salt, a little garam masala, and maybe 1/2 cup of grated coconut. Quick and easy, and very refreshing. Next time I might try it with some chaat masala instead for a little brighter flavor.
My son informed me that we’ve been having far too much Indian food lately 
so tonight I’m thinking maybe some Korean food.