Moldovan style Radish coleslaw

This is a delicious,healthy Moldovan salad.

They call it Cabbage salad.

Unlike its name the ingredients differ from coleslaw.its unique in flavour and tangy too.


Cabbage-1/4 cup shredded

Onion-1 sliced

Cucumber-1/2 sliced

1 spn Apple cider vinegar

1 spoon-oil

Salt as per taste

1 table spoon diced dill weed.


Slice the Radish, onions and cucumber .

Apply salt to the shredded cabbage and rub it lightly with your fingers.

Add in the sliced onions, cucumber and Radish.

Add vinegar,oil and diced dill weed.

Mix together and serve immediately.

Mixed veg pickle

  • 20 red byadgi chillies
  • 10 guntur red chillies
  • 4 tablespoons mustard
  • Put all the above ingredients on a plate and keep in sunlight for about an hour or so.
  • Carrots-2 chopped into small bits
  • Raw mango-1 small chopped finely
  • Cauliflower bits 1/2 cup.
  • Hing-about 1 tspn (powdered)
  • Size of 2 peas if in solid form
  • Juice of 2 lemons
  • ( discard the seeds n the fibre inside and chop the rind of the lemons)
  • Salt as per taste
  • Ginger 1 inch finely chopped
  • Boiled n cooled water to grind the pickle masala.
  • Put the vegetables, lemon juice, lemon rind , ginger, hing and salt as per taste in a bowl and mix well.
  • Now grind the chillies to a paste not very smooth but not too coarse adding little water. Then add the mustard and grind again to smooth paste. Add it to the chopped vegetables and mix well. Pickle is ready😋

    Katori Chat

    Katori chat:1)For the katori-

    1 cup wheat flour

    1 spn suji rava

    Salt to taste

    1 table spn oil/ghee

    1/2 cup cold water.

    Mix all the above and and using the cold water make a dough. It should be firm like puri dough.

    Cover it with a wet cloth and keep aside.
    2)To make the katori:

    Take 4-5 vatis or katori’s and turn them upside down. Apply oil around the katoris.

    Divide the dough into small balls and roll them into round rotis which are big enough to cover the katori’s.

    Take a roti and put it over the oil smeared katoris and using your fingers try to cover the katori with the chapathi and make a katori.

    Now heat some oil and when hot enough using a tong or pakkad slowly dip the katori into the oil and wait for it to be slightly pinkish in colour. 

    Now with the help of a fork or knife slowly try to separate the steel katori and remove it from the oil. Keep turning the atta katori until its brown.

    Remove n drain on a paper towel.

    Follow the same steps with the remaining katori’s.
    3).For the filling:

    Red chutney- soak 2-3 dates, a small piece of jaggery and a small piece of tamarind ball and 2-3 red chillies along with salt.

    After 15 mins grind to paste and before removing add in 1/4 spoon jeera a grind for 30 seconds.

    4).Green chutney:

    Take 2 handful of coriander leaves , 2-3 green chillies, Small pc of jaggery, tamarind and salt. Grind to a smooth paste
     5).Onion -1 chopped finely

    Tomato-1 chopped finely.

    Boiled Potato- 1 small chopped

    Mung sprouts 2 table spoons (you may even use cooked chick peas)

    Chat masala-2-3 pinches.

    Coriander leaves(chopped)-for garnishing

    Salt to taste.

     NylonSev for garnishing.

    Now take a bowl and add the chopped onion, tomatoes, potatoes. Sprouts, chat masala, salt to taste.(pl note that the katori, chutneys n chat masala has salt in it)
    7).Take the Atta katori’s put some of the mixture from the bowl in the katori and a spoon each of the red and green chutneys and curds. Garnish with curds and coriander leaves. 

    Enjoy the kachori chat😬😬