Grape Tomato Salad

 

Grape tomatoes are abundant in our farmers' market this year. I make this simple grape tomato salad. I pluck some fresh mint from my kitchen garden to garnish. This simple salad goes really well with spicy curries or pulaos.

 

Grape Tomato Salad

Ingredients

1 box grape tomatoes, halved or quartered

1 lemon, freshly squeezed

2 tbsp. minced onion

1 tbsp. cilantro, chopped

1 tbsp. mint, chopped

salt and black pepper - freshly ground

 

Method

1. Mix all the ingredients and serve immediately.

 

Note -

1. Do use fresh cilantro and mint.

2. Do use freshly squeezed lemon juice.

 

 

 

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Asparagus Koshimbeer - Asparagus Salad

A bunch of tender Asparagus inspired me to make this Maharashtrian salad.

Asparagus Koshimbeer
Asparagus Salad
Ingredients
1 bunch tender asparagus, ends removed, chopped
salt to taste
1/2 tsp sugar
1/2 lemon, freshly squeezed
2 - 4 tbsp. daaNyache KooT/Roasted, unsalted peanut powdered/crushed

Tempering
1 tsp oil
1/2 tsp cumin seeds
1-2 green chilies, slit or minced
A pich of asafetida

Garnish
1 tbsp. minced cilantro


Method
1. Place chopped asparagus in a pressure cooker pot. Add 1 tbsp. water. Steam without using weight.
2. Let it cool down completely.
3. Add salt, sugar, crushed peanuts. Squeeze fresh lemon. Mix well.
4. Heat oil in a saucepan. Add cumin seeds, chilies and asafetida.
5. Drizzle over the salad.
6. Garnish with cilantro. Mix.

Note-
1. Do not over cook the asparagus.


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Leeli Dungli nu Raitu - Gujarati Spring Onion Salad

Gujarat meets Punjab: Bataka Thepla, Chhole & Leeli Dungli nu raitu

 

Today's recipe is a simple salad of spring onions/scallions. Make sure to minced it nicely since we are using it raw.

 

Leeli Dungli nu Raitu

Scallions Salad

Ingredients

1 spring onion, minced both green and white part

1 firm roma tomato, chopped finely

 

Whisk together

1 cup yogurt

salt to taste

1/2 tsp sugar (or to taste)

1/2 tsp ginger-green chile paste

 

Method

1. Chop vegetables finely.

2. Whisk yogurt with remaining ingredients

3. Add chopped vegetables. Mix well.

4. Serve as an accompaniment with the main meal.

 

Note -

1. Depending on personal preference, adjust sugar.

2. Mince spring onion very finely to avoid big chunks of raw greens.

 

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Salad Caprese

After using fresh Mozzarella cheese for Pizza Margherita, I am almost always left with a chunk of cheese. I use it for making "Salad Caprese". This is the simplest salad of them all. Just make sure that all the ingredients are super fresh.

Salad Caprese
Ingredients
About 6-7 pieces of fresh Mozzarella cheese
1 ripe yet firm tomato, cut into circles
few fresh basil leaves, torn
1 tsp. extra virgin olive oil
salt and freshly ground black pepper to taste.

Method
1. Arrange fresh cheese, tomatoes and basil leaves as shown above.
2. Sprinkle salt and black pepper
3. Drizzle extra virgin olive oil.

Note -
1. Tomato has to be very fresh and firm.


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Udadache Daangar

There are actually three meanings for the word "Daangar" in Malvani/Marathi. You understand the meaning based on the reference. First meaning is a "cutlet" like seafood preparation. Second meaning is red pumpkin or bhopLa and the third meaning is a side dish or raita prepared with urad daal flour. Today, I am featuring the third daangar - urad daal flour raita. I want to warn you that this dish may require an acquired taste.

 

Readymade daangar peeth/flour is available in many Konkani/Malvani stores in Mumbai.

Udadache Daangar

Urad Flour Chutney/Raita

Ingredients

1 cup urad daal flour

salt to taste

1 tsp red chili powder

1 tsp coriander powder

 

 

1/4 cup red onion, finely minced

1 green chili, finely minced

2-3 sprigs cilantro (optional), finely minced

 

1 cup buttermilk - use more if needed

 

Tempering

1/2 tbsp. oil

1/2 tsp asafetida

1/2 tsp mustard seeds

 

Method

1. Roast urad daal flour on a low heat till it is a shade darker.

2. Pour in a bowl.

3. Add salt, powders and buttermilk.

4. Make sure that there are no lumps.

5. Add onion, chili and cilantro - if using

6. Add the tempered oil.

7. Serve as a chutney with the main meal.

 

Note -

1. This "chutney" may require an acquired taste.

2. You may need to add more buttermilk, as it goes on absorbing flour, especially if it made too much in advance.

Brussels Sprouts chi Koshimbeer

If cooked for too long, Brussels sprouts emits some deadly odor. and so I have come to the conclusion that it's best if I use it for salads. So here's Brussels Sprouts in its desi - Maharashtrian to be precise - avatar.

Brussels Sprouts chi Koshimbeer
Brussels Sprouts Salad
Ingredients
12-15 Brussels Sprouts, shredded
1 carrot, peeled & shredded
1 small shallot, minced
2 green chilies, minced
1 lemon, freshly squeezed
2-3 tbsp. unsalted, roasted peanut powder/daaNyache KooT
salt to taste
1/2 tsp sugar

Tempering
1/2 tbsp. oil
1/2 tsp cumin seeds
A generous pinch of asafetida

Method
1. Mix all the ingredients together, except tempering
2. Heat oil. Add cumin seeds and asafetida. Let it splutter.
3. Pour over the salad. Mix well.

Note -
1. If you like, add 3-4 curry leaves in the tempering.

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Granny Smith - with chili and salt

 

My favorite way of eating tart Granny Smith Apple is by sprinkling chili powder and salt. Serve it as a snack or as an accompaniment with your daily Indian meal. There is not really a great recipe to share but try this unusual salad.

 

Granny Smith - namak mirchi marke!

Ingredients

1 granny smith apple

chili powder

salt to taste

 

Method

1. Rinse and dry granny smith apple. Cut into wedges.

2. Sprinkle chili powder and salt.

3. Eat immediately.

 

Note

1. Granny Smith Apples are tart and hence taste the best this way. Any other variety may be too sweet for this combination.

 

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Bhoplya Mirchicha Kaayras - Bell Pepper salad

Frankly, I am not sure how to translate this dish in English. It's not exactly salad or chutney or dip or curry but it's an accompaniment with the main meal nonetheless. It is generally made as a part of a "saatvik" meal.


Bhoplya Mirchicha Kaayras
भोपळ्या  मिरचीचा  कायरस 
Bell Pepper Salad
Ingredients
3 medium green bell peppers, stemmed/cored, diced about 2 1/4 cup
1 medium potato, peeled & diced, about 3/4 cup
1/4 cup peanuts or cashews - raw & unsalted - soaked in water for 1 hour

Tempering
1 tbsp oil
1/2 tsp asafoetida
1/2 tbsp white sesame seeds

Whish till no lumps in a bowl
1 cup water
1 tbsp tamarind pulp
1/4 cup jaggery powder
1 tbsp goda masala
1 tbsp roasted, unsalted peanut powder/daanyache kooT
salt to taste
1/4 tsp turmeric powder

Garnish
1 tbsp freshly scraped coconut

Method
1. Heat oil in a saucepan.
2. Add asafoetida and sesame seeds.
3. As they splutter, add peanuts or cashews. Saute for about 2 minutes.
4. Add bell peppers and potatoes. Saute for 5 minutes. Cover with a lid. Pour some water on top. Cook till the vegetables are cooked just right. Do not let it overcook.
5. Now add tamarind -jaggery mixture. Let the mixture come to boil.
6. Switch the gas to low. Add coconut.  Let it simmer till it reaches desired consistency. It should not be very thin.
7. Serve as an accompaniment with the mail meal.

Note -
1. This kaayrus should not be runny. It should stay in place just like chutney or koshimbeer. But it needs to have a thick gravy.




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Mogrinu Bhart - Radish Stringbeans & Eggplant Bharta

 

Mogri - as we call Radish string beans in Marathi & Gujarati is a delicacy. I have never seen this vegetable at our local Indian or Farmers' markets, although this is readily available in the freezer section of the local Indian stores. I prefer this vegetable fresh so I sow radish seeds every spring to grow my own "mogri".  Typically there are two varieties of these string beans - purple & green. My mother-in-law pairs only green colored string beans with eggplant for making this bharit.

 

A word of caution - this vegetable has a very pungent flavor and smell. This may be an acquired taste.

 

Mogri nu Bhartu

Radish string Beans with Eggplant Salad
Ingredients

1 big eggplant, bharta variety

1 cup green mogri, cut into bite sized pieces

salt to taste

2 tsp coriander-cumin powder

 

Grind to a smooth paste

3/4 cup cilantro/coriander leaves

3-4 garlic cloves

3-4 green chilies

1" ginger, peeled

 

Tempering 1

1 tbsp oil

1/2 cup minced onion

1/2 tsp turmeric powder

 

Tempering 2

1 tsp oil

1 tsp minced garlic

1/2 tsp chili powder

 

Garnish

1 tbsp minced cilantro

Method
1. Broil, grill or roast eggplant. Remove the outer charred peels. Discard the stem. Mash the eggplant pulp and set aside.
2. Heat oil in a saucepan. Add minced onion and turmeric powder. Saute till onion is soft.
3. Add green masala paste. Saute for about 10-12 minutes on medium flame.
4. Now, add mogri - radish string beans. Add 2 tbsp water. Cover with a lid and cook till mogries are cooked.
5. Add eggplant pulp, coriander-cumin powder and salt to taste.
6. Cook for 10 minutes.
7. Switch off the gas. Just before serving, heat oil in another small saucepan. Add garlic and saute till it changes a shade darker. Switch off the gas. Add chile powder.
8. Drizzle tempered oil over the eggplant.
9. Garnish with cilantro.

Note
1. Although, authentically speaking, only purple string beans are used in this recipe, you may substitute green radish string beans if they are available.
2. A word of caution - this vegetable has a very pungent flavor and smell. This may be an acquired taste.

Pretty Radish flowers that soon will turn into string beans - from my container garden

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MuLyachi Koshimbeer

My mom makes this simple koshimbeer with white radish. It goes very well with the daily meal.

MuLyachi Koshimbeer
मुळ्याची  कोशिंबीर 
Daikon Radish Salad
Ingredients
1 white radish, peeled & grated
1 cup plain yogurt

Mix together
2-3 green chilies, chopped (increase or decrease the quantity per taste)
1 tsp sugar
salt to taste

Tempering
1/2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp asafoetida

Method
1. Peel and grate radish.
2. Mix chilies, sugar and salt.  Traditionally, this mixing is done by hand.
3. Add it to the radish.
4. Stir in yogurt.
5. Heat oil in a small saucepan. Add mustard seeds, cumin seeds and asafoetida.
6. Drizzle over the salad. Mix and serve.

Note -
1. Traditionally, after grating the radish, it is squeezed to remove any excess moisture. I don't bother to do this step.
2. Generally my mom uses ghee/toop/clarified butter for tempering this salad.

Various types of radishes and other root vegetables at San Francisco Farmers' Market

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Sirkewale Pyaz(1) - Pickled onions

I learnt this recipe from my Punjabi friend. She told me that this is how they serve raw onions in her family. Soaking raw onions in white vinegar prevents that pungent odor of raw onions and brings out the prettiest hue of red/purple/pink colors.

This is more like a salad than a pickle and needs to be consumed within a day.

Sirkewale Pyaz(1)
Pickled Onions
Ingredients
1 big red/purple onion, peeled and sliced thinly to make 2 cups slices
1/2 cup white distilled vinegar
1/2 tsp salt

Garnish
1 tbsp fresh mint leaves, minced

Suggested Accompaniment
Any spicy curry

Method
1. Peel and slice onion thinly. Make sure that onion slices measure up to about 2 cups.
2. Place onions in a wide glass or ceramic bowl. Add salt and vinegar. Mix.
3. Cover and marinate for at least 4-5 hours. Stir from time to time so that all the onion slices get soaked up in the vinegar uniformly.
4. Right before serving, squeeze the onion slices in batches so all the moisture is left out.
5. Now discard the vinegar solution from the bowl. Rinse it and add 2 cups fresh water. Put drained onions back to the water. Give a quick rinse. Drain again all the moisture by squeezing the onion slices tightly.
6. Spread the onion slices on a serving platter. They would now have a pretty pink shade.
7. Sprinkle minced fresh mint around.

Note -
1. This is more like a salad than a pickle and needs to be consumed within a day.
2. This "pickle" has no shelf life. Please keep any leftovers in the refrigerator and consume within a day.

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Mixed Veg. Raita

 

Raita is a perfect meal accompaniment for the sweltering summer. You can choose any salad vegetables of your choice. This recipe is very forgiving. If you can add some fresh mint from the garden, it will be delectable. But if you don't have one, that's fine too.

 

Mixed Vegetable Raita

Vegetable Salad

Ingredients

2 baby cucumbers, peeled, chopped

1 tomato, chopped

1 carrot, peeled, chopped finely

1/2 red onion, minced (optional)

 

2 cups plain yogurt, whisked

salt to taste

A pinch of sugar (optional)

1/2 tsp roasted cumin powder

1/2 tsp chaat masala

 

7-8 fresh mint leaves, shredded

 

Method

1. Mix all the ingredients.

 

Note -

1. Do not make too much in advance as cucumber will leave moisture. Or keep everything ready and mix at the very last minute before serving.

2. For extra zing, you can add minced green chili or red chili powder.

3. For rich taste,  use full fat yogurt. However, I prefer fat-free, plain Greek yogurt.

Eggplant-Avocado Bharta

I made bharta/bharit with this unusual pair of eggplant and avocado. It tasted pretty good as a dip or as an accompaniment with the daily meal.

Eggplant-Avocado Bharta
Dip
Ingredients
1 eggplant - bharta variety
1 avocado
salt to taste
1 lemon, freshly squeezed
1 small purple onion, finely chopped

Tempering
1/2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp asafoetida
1/2 tsp cumin seeds
1/2 tsp turmeric powder


Garnish
2 tbsp minced cilantro


Method
1. Grill eggplant applying oil. Let it cool down. Take the peel off and mash the pulp.
2. Mash avocado to pulp. Add it to the eggplant pulp.
3. Add salt, finely chopped onion and fresh lemon juice.
4. Heat oil in a saucepan. Add mustard seeds, asafoetida, cumin seeds and turmeric powder.
5. Drizzle over the eggplant-avocado mixture.
6. Mix in chopped cilantro.
7. Serve as an accompaniment with an Indian meal or as a dip with crackers/chips.

Note -
1. Do not make this bhurta too much in advance, else Avocado may turn black.


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Zucchini Koshimbeer

Zucchini is a summer vegetable that grows in abundance here in summer. If you plant Zucchini, you just get inundated with the bumper crop so that's the perfect time to invent/create some unusual recipes.

 

Zucchinichi Koshimbeer

Zucchini salad

Ingredients

2 small or 1 big zucchini, grated

1 lime or lemon

salt to taste

A pinch of sugar

2 tbsp unsalted, roasted peanut powder/daaNyache kooT

1 green chili, chopped

 

Tempering

1 tsp oil

1/2 tsp cumin seeds

1/2 tsp asafoetida

 

Method

1. Mix grated zucchini with all the remaining ingredients.

2. Heat oil in a small saucepan. Add cumin seeds and asafoetida.

3. As the seeds splutter, drizzle the sizzling oil over koshimbeer and mix well.

 

Note -

1. There is no need to peel the zucchini.
2. Sometimes, I add grated carrots to the above koshimbeer and then it looks like this -

Zucchini - Carrot Koshimbeer

Garden Kachumbar

My generous neighbor gave me these gorgeous tomatoes. They were red and golden tomatoes. I made a simple kachumbar. Since most of the ingredients were from the backyard garden - either my neighbor's or mine - I decided to call it "Garden Kachumbar".

 

Garden Kachumbar

Ingredients

2 red tomatoes, ripe yet firm

2 Golden tomatoes, ripe yet firm

2 green chilies - minced

1 red onion, finely chopped

1 or 2 sprigs of mint, shredded

1 lime

salt to taste

1/2 tsp chaat masala

 

Method

1. Mix all the ingredients and serve as an accompaniment with spicy curries or Biryani/Pulaos.

 

Note -

1. You can use any salad friendly veggies of your choice.
 

 

Red and Golden Tomatoes