CELEBRITY MASTER CHEF DR. KAVIRAJ KHIALANI
Celebrity Master Chef Dr. Kaviraj Khialani brings this week’s Sunday Special with a refreshing deep dive into one of India’s most underrated winter delights — the radish, or mooli. Derived from the Latin word radix (“root”), radish has been a medicinal favourite for centuries in Ayurveda and Traditional Chinese Medicine. Packed with vitamins A, C, E, B6, potassium and essential minerals, radish delivers a whole-body immunity lift. Its antioxidants and anthocyanins make it a heart-friendly superfood, while Eastern medicine hails it as a powerful cooling food that counters inflammation and internal heat.
- The humble radish that cools, cleanses & completely transforms your health
- A Vitamin-packed, antioxidant-rich super root loved by ayurveda & world cuisine
- From glowing skin to a happier heart — discover why this crisp winter star deserves your plate
Chef Kaviraj Khialani explains the benefits, myths & marvel of this powerful root vegetable
Don’t toss the greens!
Radish leaves are completely edible, rich in iron, calcium, vitamin C and phosphorus. They shine in salads or stir-fries — just ensure you buy fresh, perky greens without yellowing. Radish’s natural moisture, zinc and vitamin C also work wonders for skin health. Mashed raw radish can even double up as a natural DIY cleanser or face mask, helping reduce dryness, acne and rashes.
Like every food, moderation matters. While generally safe, excess radish may cause digestive discomfort or, rarely, allergic reactions. Overconsumption can also raise the risk of kidney stones. Still, eaten sensibly, radish is a potent detoxifier that boosts liver and stomach function, enhances blood flow through natural nitrates, and supports a strong heart.
A winter and spring staple, radishes add a peppery, refreshing crunch thanks to natural enzymes shared with mustard and wasabi. They’re low in calories, naturally fat-free and kidney-friendly due to low potassium and phosphorus levels. Despite their spicy bite, radishes deliver surprising benefits: improved immunity, better respiratory health, reduced congestion, regulated blood pressure and relief from asthma or bronchitis symptoms.
Key Health Benefits of Radish
- Supports weight loss and strengthens heart health.
- Promotes strong bones and gives skin a fresh, glowing look.
- Helps manage respiratory disorders and reduces blood sugar levels.
- Relieves constipation and helps with symptoms of piles.
- Lowers congestion and risk of cardiovascular diseases.
- Acts as a strong immunity booster and natural body coolant.
- Treats urinary disorders and reduces inflammation.
- Extremely low in calories and naturally fat-free.
- Radish leaves detoxify the body and help reduce fatigue.
- Leaves are rich in iron, calcium, phosphorus and vitamin C.
Here are a few of my favorite Ways with Radish to try out and relish:
MASALE WALI RADISH KI SUBZI
Ingredients
White radish/ mooli- 250 gms, peeled and cut into small dices
Oil- 2 tsp
Ghee- 2 tsp
Hing- ¼ tsp
Cumin seeds- ½ tsp
Curry leaves- 10-12 no
Ginger-2 tsp chopped
Garlic- 1 tsp chopped
Onion- 1 cup chopped
Slit green chilies- 3-4 no
Tomatoes- 1 cup puree, fresh
Salt to taste
Turmeric powder-1/2 tsp
Kashmiri red chili powder-1 tsp
Coriander powder- 1 and a half tsp
Cumin powder-1/2 tsp
Aamchur powder- ½ tsp
Garam masala powder-1/2 tsp
Water- ½ cup
Boiled green moong- ½ cup
Fresh coriander leaves- 2-3 tbsp. chopped
Fried red chili- 1-2 no for garnish
Method
- Prepare all the ingredients for the subzi and keep ready.
- Start with heating up oil and ghee in a pan add in the hing, curry leaves, chilies, ginger, garlic and saute for 20 seconds.
- We can now add in the onions, saute them until light pink, add a little water as needed to prevent burning.
- Now add in the tomato puree, salt and all powdered spices and mix well, add in the pieces of radish and bhunao for 1-2 minutes add in the boiled green moong.
- Add a little water and cover, simmer and cook for 12-15 mins. add in aamchur powder towards the end and add fresh coriander leaves and serve the subzi hot with phulkas, rotis, salad, bowl of raita.
DESI RADISH STIR FRY
Ingredients
White radish- 250 gms, peeled and cut into small cubes
Oil-2 tsp
Ghee- 2 tsp
Red chilies- 2-3 slit
Green chilies- 2-3 slit
Ginger- 2 tsp cut into strips
Onions- ½ cup sliced
Hing- ½ tsp
Mustard seeds- ½ tsp
Cumin seeds-1/2 tsp
Curry leaves- 10-12 no
White urad dal- 1 tsp
Salt to taste
Water-1/2 cup
Fresh grated coconut- 1 cup
Cumin powder-1/2 tsp
Coriander powder-1 tsp
Lime juice- 2 tsp
Fresh coriander leaves- 2-3 tbsp.
Method
- Prepare all the ingredients for the recipe and keep ready.
- Heat oil and ghee in a pan, add in the hing, curry leaves, mustard, cumin, urad dal, chilies and saute for a few seconds.
- Add in little water and add in the cut radish pieces. Now add in salt to taste, add in powdered spices, add in little water and cover, simmer and cook for 12-15 mins.
- Now finally check for the seasonings, adjust the texture as it should be a dry recipe and finish it off with lime juice and fresh grated coconut and coriander leaves, mix and cook for 2 mins and serve hot with curd rice or dal rice, bowl of curd or raita.
TANGY TOSS RED RADISH SALAD
Ingredients
For the body of the salad
Red radish- 200 gms, cut into dices /slices.
Sweet potato- 150 gms, boiled, peeled and sliced
Shallots- 10-12 no
Cherry tomatoes- 6- 8 no
Green olives- 3-4 no
For the base of the salad
Iceberg lettuce/ assorted greens for the base- 1 cup
For the dressing of the salad
Olive oil- 2-3 tbsp.
Honey- 2-3 tsp
Salt and crushed black pepper to taste
Mint leaves- 10-12 no
Roasted crushed cumin- ½ tsp
Lime juice- 2-3 tsp
Raisins- 2-3 tsp
For the garnish
Assorted seeds- pumpkin/ sunflower/ chia
Micro- greens / parsley/ mint/ parsley as desired
Method
- Prepare all the ingredients for the salad.
- Cut the red radish/ peel and use white radish as well if preferred along for more eye appeal and color.
- Clean, wash and rinse the lettuce leaves with ice cold water and keep them refreshed.
- In a mixing bowl / jar mix or shake together the ingredients for the dressing and keep it chilled/ refrigerated.
- Just before serving the salad, toss together the body of the salad with the prepared dressing and arrange the iceberg/ assorted greens on the salad plate.
- Finally top up the salad and garnish it appropriately and serve immediately. For a non-veg option to go along the same salad would recommend to use boiled eggs, sliced sausages slightly saute them in a little oil with some chili powder and crushed black pepper and use it.
RADISH AND BRINJAL DELIGHT
Ingredients
White radish- 150 gms, peeled and cut into dices
Bhartha brinjal- 400 gms, cut into medium dices
Oil- 2 tsp
Ghee- 2 tsp
Hing- ½ tsp
Cumin seeds- ½ tsp
Fennel seeds- ½ tsp
Mustard seeds-1/2 tsp
Dry red chilies- 2-3 no slit
Green chilies- 2 tsp chopped
Curry leaves- 10-12 no
Ginger- 2 tsp chopped
Garlic- 1 tsp chopped
Onions- 1 cup chopped
Tomato puree- 1 cup fresh
Salt to taste
Turmeric powder-1/2 tsp
Kashmiri red chili powder- 1 tsp
Coriander powder-1 and a half tsp
Garam masala powder-1/2 tsp
Kasoori methi- ½ tsp
Water-1/2 cup or as needed
Lime juice- 2-3 tsp
Fresh coriander leaves- 2-3 tbsp. for garnish.
Method
- Prepare all the ingredients for the subzi and keep ready.
- Deep fry the brinjal cubes for 2-3 mins, remove and keep aside, blanch the white radish cubes in boiling water for 2-3 mins and reserve the liquid to use for further cooking.
- Heat oil and ghee in a pan, add in all the ingredients for the tadka one by one and allow to crackle, splutter and flavor the pan for a few seconds.
- Add in the ginger, chilies, garlic, onions and saute them until light pink, add a little cooking liquid/water to prevent burning.
- Now we proceed with the fresh tomato puree, kasoori methi, salt and all the powdered spices, bhunao the mixture for 1-2 mins, add in little water/cooking liquid and simmer for 2-3 mins.
- Finally add in the fried brinjal and blanched white radish mix well and cover, simmer and cook for 8-10 mins, add in some fresh lime juice and fresh coriander leaves and serve hot with rotis, phulkas etc.
RAVISHING RADISH BOWL
Ingredients
Red radish- 200 gms, cut into slices/medium dices
Sprouts- 1 cup assorted or green moong
Garlic- 3-4 cloves, sliced
Ginger- 2 tsp shredded
Spring onions- 3-4 sliced
Green chilies- 2-3 slit
Oil-2 tsp
Butter-1 tsp
Salt and pepper to taste
Lemon grass- 4-5 pieces
Fresh basil leaves- 10-12 no
Red chilies- 2-3 slit
Lime juice- 2-3 tsp
Honey- 2 tsp
White vinegar- 2-3 tsp
Sugar-1 tsp
Mint and coriander leaves- 2-3 tbsp. each chopped
Assorted seeds- pumpkin/ sunflower/ flax seeds- 2 tsp
Raisins- 2 tsp
Walnuts- 2-3 tbsp. roughly cut
Micro-greens- 2-3 tbsp. for garnish.
Method
- Prepare all the ingredients for the quick fix stir fry recipe.
- Heat oil and butter in a pan, add in the garlic, ginger, lemon grass, chilies and onions and saute them for 1 minute.
- Add in the red radish, salt, pepper and all other ingredients one by one and give it a nice toss, cook for 1-2 mins.
- Turn off the flame, add in the nuts, seeds, vinegar and sugar to balance the recipe, check for seasonings.
- Serve hot garnished with fresh herbs, nuts etc and serve it like a side dish or an accompaniment to a main course. For a non-veg variation try adding boiled chicken cubes, cubes of chicken salami or even saute some prawns at the start and cook them with the radish and serve it.
FISH AND RADISH CURRY
Ingredients
Boneless fish fillets- Ghol / Bassa / Round/Oily fish- 750 gms
White radish- 150 gms, peeled and cut into dices
Oil- 1 tsp
Ghee- 1 tsp
Hing- ½ tsp
For the curry paste
Oil- 2 tbsp.
Black peppercorns- ½ tsp
Cloves- 4-5 no
Cinnamon stick- 1-inch piece
Black cardamom-1 piece
Onions- 1 cup sliced
Ginger-2 tsp chopped
Garlic- 1 tsp chopped
Curry leaves- 10-12 no
Mustard seeds- ½ tsp
Cumin seeds-1/2 tsp
Salt to taste
Kashmiri red chilies- 4-5 no
Warm water- 8- 10 tbsp.
For finishing the curry recipe
Tamarin pulp- 2-3 tsp
Sugar-1 tsp
Fresh/ tinned coconut milk- 2 cups
Fresh coriander leaves- 2-3 tbsp. chopped
Fried curry leaves and red chilies for garnish
To serve with steamed white rice / coconut curry leaf pulao.
Method
- Prepare all the ingredients and elements involved in this recipe.
- Heat the oil in a pan and add in the curry paste ingredients and roast them well for 2-3 mins, remove and cool, add little water and grind to a paste. We can also marinate the fish with oil, salt and turmeric powder and keep aside for 8-10 mins.
- Heat oil and butter in a pan, add in the ingredients for the tadka one by one and add in prepared curry paste from the grinder jar, add a little water, the cubes of white radish and cook the curry paste for 2-3 mins, oil will start to separate at the sides.
- Now add in the cleaned, washed fish fillets and cover, simmer for 5 mins, add little tamarind pulp, sugar and cook for 1 min. finally add in the coconut milk and simmer for 2-3 mins.
- Serve the fish curry with radish with steamed white rice, some tossed salad and papad, garnish the curry with fried curry leaves, chilies, coriander leaves and serve hot.
