Category Archives: Salads

Beet Tomato Salad, Fenugreek Chicken Curry and Kashmiri Style Poached Apricots

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This week throughout the world various religious celebrations have brought family and friends together: Muslims celebrating Eid and Hindus worshipping the elephant God Lord Ganesh with the festival Ganesha Chaturthi. Although I do not practice either religion I still felt it necessary to get some old and new friends together for a celebration.

A slight chill in the air has arrived indicating soon summer will abruptly end. But there is still much work and harvesting to be done in the farmer’s fields. Ripe heirloom tomatoes, multi-coloured beets, fragrant golden apricots and an organic chicken shaped the menu with my friends: a beet, tomato, cumin salad; fenugreek chicken curry; and poached apricots scented with cardamom and saffron.

Indian spiced Beet and tomato salad

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Beet Tomato Salad
Serves: 4
 
For the beet and tomato salad I decided to use golden and ruby beets. In order to preserve their colour each beet variety needs to be cooked separately. Similarly, I used a few varieties of heirloom tomatoes. It is important to try and cut them roughly the same size. Don’t worry if you cannot find fenugreek sprouts as other seedlings can easily be substituted.
Ingredients
  • 1 lb. beets (small or medium sized are preferred)
  • 1 lb. tomatoes
  • ½ tsp cumin seeds, toasted and ground
  • 3 spring onions, finely chopped
  • ½ cup fenugreek sprouts or micro green sprouts such as radish or sunflower
  • ¼ cup coriander, roughly chopped
  • Juice of 1 lemon
  • Salt and pepper, to taste
Instructions
Place beets in a large sized pot and cover with salted water. Bring to a boil, reduce heat to medium high and cook for about 30 minutes or until tender. Drain and let cool for about 5 minutes or until cool enough to handle. Use your hands or paring knife to peel the beets. Cut beets into bite sized wedges or pieces. Place in bowl with cut tomatoes.

While the beets are cooking, core tomatoes and cut into bite sized pieces. Place in a large bowl.

Sprinkle cumin, salt and pepper over cut vegetables. Toss in lemon juice, spring onions and sprouts. Mix the salad well and adjust seasoning if needed.

Garnish with coriander and serve.

A dish of fenugreek chicken, punjabi style
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Fenugreek Chicken Curry
Serves: 4
 
This Punjabi chicken dish is one of my favourites. It is a great dish to serve large groups. I learned how to make it with dried fenugreek leaves, known as kasoori methi. If you are fortunate to get your hands on some fresh fenugreek leaves substitute one large bunch for the dried fenugreek. Simply wash and roughly chop the fresh leaves and proceed as normal for the remainder of the recipe (no need to soak the fresh leaves as required with the dried ones).
Ingredients
  • 1 kg boneless chicken thighs (breast can also be used)
  • 1 ½ cups diced onion
  • 3 tbsp ginger, finely chopped
  • 3 tbsp garlic, finely chopped
  • 8 green cayenne chillies, slit lengthwise
  • 1 box (25 grams) dried fenugreek (kasoori methi)
  • 6 tbsp vegetable oil
  • 1 cinnamon stick
  • 5 whole cloves
  • 5 green cardamoms
  • 1 bay leaf
  • ½ to 1 tsp cayenne powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • ½ tsp turmeric powder
  • 1 cup diced tomatoes (if using canned, do not add liquid from can)
  • 1 cup yogurt
  • ½ to 1 cup water
  • Salt, to taste (approx. 1 ½ tsp)

  • For Garnish:
  • A generous pinch of garam masala
  • 2 tbsp ginger, julienned
  • ¼ cup coriander, roughly chopped
Instructions
Place dried fenugreek in a medium bowl and cover with water. Rehydrate for 20-30 minutes. Drain, discard water and lightly squeeze out any remaining moisture.

In a large saucepan, heat oil over medium high heat. Add onions and cook for 10 minutes or until they are golden brown. Lower heat to medium and stir in ginger, garlic and slit chillies. Cook for 2 minutes. Add whole and ground spices. Cook for another couple of minutes. Add rehydrated fenugreek (or fresh, if using) and tomatoes. Stir fry for a few more minutes. Add chicken, some salt, and cook for another 5 minutes or until most of the pieces have turned white and lost their raw colour.

Stir in yogurt. Add enough water to almost cover the chicken pieces. Cover the pot and bring the curry to a good simmer. Leave the cover slightly ajar, lower the heat and gently for another 15 minutes or until the chicken is fully cooked.

Adjust seasoning, if needed and garnish with julienned ginger, pinch of garam masala and roughly chopped coriander. Serve with basmati rice, naan or fresh whole wheat chapattis.

Poached apricots is Kashmiri spiced syrup
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Poached Apricots, Kashmiri Style
Serves: 4
 
This is an easy and light dessert. Scented with cardamom and saffron, it can be made with fresh or dried apricots. I like serving it with ice cream or thickened yogurt and a homemade gingersnap cookie.
Ingredients
  • 1 pound fresh apricots (or 18-21 dried apricots)
  • 3 cups water
  • ¾ cup sugar
  • 10 green cardamom pods
  • Pinch of saffron
  • 1 tbsp lemon juice (optional)
Instructions
Place sugar, water and lemon juice (if using) in a medium or large sized pot. Stir to dissolve sugar and bring to a boil. Reduce heat to medium.

While the syrup is coming to a boil remove seeds from the cardamom pods. Discard husks. Place seeds, pinch of saffron in a mortar and pestle and pound to a fine powder. Add to the sugar syrup.

Halve and deseed the apricots. Add to the spiced sugar syrup and bring the syrup back to a boil.
When it has reached the boil, cover and turn off the heat. Set aside and let the apricots steep for about 30 minutes.
Serve warm with thickened yogurt, ice cream or rice pudding- and gingersnap cookies.
Notes
If making in advance, put apricots and syrup in a container to cool and for storage in the fridge.

NOTE: This was originally posted on my blog India On My Plate September 02, 2011

Grilled Smoky Eggplant and threat of GM Eggplant in India

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Grilled spiced eggplant on top of yogurt as an Indian saladLast Sunday strolling through the Landsdowne Farmer’s Market I happened upon a stall selling some gorgeous tiny pear-shaped organic eggplant, about 3 inches high, variegated with white and deep purple.  Unfortunately the young vendor was unsure of the variety name and provenance. The day before I had just made some eggplant pickle, which these would have been perfect for, but I already had an idea of what I was going to prepare.

Tuesday night’s meal was bittersweet. My wife was happy to see this dish on our table that night as it is a favourite of hers.  Unfortunately, the same cannot be said about what possibly could be soon served on thalis throughout India.  Earlier that day, under the chairmanship of the Indian Prime Minister Manmohan Singh, the BRAI bill (Biotechnology Regulatory Authority of India) was approved and is expected to be tabled in the current session of Parliament. Under the proposed bill the Federal government will hold the power to override any State-level acts and regulations with respect to GMOs throughout the country. The bill can clear any GM foods, despite the concerns raised against them.

Such a bill threatens food safety, the environment and the right to choose what one eats. Just last year, when genetically modified eggplant was initially approved by the Indian parliament as part of the US-India Agricultural Knowledge Initiative farmers, State governments, GM activists, and ordinary citizens raised concerns that its introduction would lead to an increase in monoculture and a decrease in eggplant varieties. The Indian government was forced to place a temporary moratorium on the GM eggplant. However now it seems that they prefer not to listen to their citizens, the very ones who elected them.

Why should you be concerned about this, not living in India? India is the world’s largest producer of brinjal/ aubergine/ eggplant in the world growing more than 4,000 varieties. Local farmers often choose a variety that meets their regional needs and preferences and is best suited to their specific local ecosystems. Recent history has demonstrated that when governments give larger corporations such power in agriculture there is not only a decrease in plant variety but also the small farmer and consumer are the ones who directly end up feeling the negative effects. India’s infrastructure is not yet as well planned as, say China’s. But it will be. Come that day, in this globalised world, these GM eggplants will eventually make it to North American and European supermarkets.  You can make your voice heard by signing a petition which asks the Indian government to stop the passing of this bill.

Thanks for your patience. Now, on to the cooking.

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Grilled Smoky Eggplant
Serves: 4
 
This recipe is Bengali influenced. Typically it is pan fried (great for the colder months) but I have decided to grill it. If you do not have mustard oil I have suggested some other types. I have also decided to use Spanish smoky paprika. I find it adds a nice spicy, smoky level to the dish. Don’t worry if you do not have it as regular paprika and cayenne powder are normally used. Lastly, although not actually done in Bengal, I have added a drizzle of browned butter. I normally use some ghee, which I let the whey get browned to give it a nutty flavor. However when I am out I simply do a quick browned butter to get the same flavor. I particularly love this dish because as people serve themselves the eggplant the spices coating it begins to mingle with the tart yogurt and not only produce some lovely colours but also some great flavours.
Ingredients
  • 1 large eggplant or 2 Japanese eggplant (or similar amount of small eggplants)
  • 1 tbsp mustard seed oil (or Indian sesame oil or vegetable oil)
  • ½ tsp turmeric powder
  • ½ tsp smoky Spanish paprika (or ¼ tsp paprika and ¼ tsp cayenne powder)
  • ¾ cup plain yogurt
  • 3 tbsp lemon juice
  • 1 tsp sugar
  • Salt and pepper, to taste
  • 3 tbsp coriander, roughly chopped
  • 1-2 tsp browned ghee or butter (optional)
  • pinch of cayenne powder (optional)
Instructions
Preheat grill.

Cut eggplant crosswise into rounds of about ¾ of an inch. Place in a large bowl or casserole dish.

In a small bowl, mix together oil, turmeric, and Spanish paprika. Pour over eggplant and rub spices into flesh of eggplant. Marinate for 10 minutes.

In a medium sized bowl, stir together yogurt, lemon juice, sugar, and salt to taste. Keep aside.

When the grill is hot, season each side of eggplant with salt and pepper. Place eggplant rounds onto oiled grill. Cook for about 2 minutes and then lift each piece and turn at a 45 degree angle. !Cook for 1 minute then turn each piece over. Cook for another 2 minutes and then turn each piece again at a 45 degree angle. This technique will help give you a nice cross mark look on the eggplant.

Spoon yogurt into a medium sized shallow plate of bowl. Arrange the warm eggplant over the yogurt. Drizzle browned butter over eggplant/yogurt, if using. Garnish with coriander and a pinch of cayenne powder. Serve immediately.

How to brown butter:
Heat a thick bottomed small saucepan on medium heat. Add 2 tbsp of butter in the pan. Stir until melted. In a couple of minutes the butter will begin to foam and then the foam will briefly subside. !Little bits of browned whey will appear and the butter will take on a nutty aroma. Pour hot butter into a small container to cool.

NOTE: This was originally posted on my blog India On My Plate on August 18, 2011.

 

Harvest Corn Salad (Sundal)

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corn cobs with some of the husk removedAt this time of the year it is a common to see a small trailer filled with freshly picked corn. Whether it is driving home from the cottage along the back country roads or stumbling upon the farmer who has set up a roadside stall in a parking lot within the city limits; fresh corn is on offer; at its most flavourful.  The easiest and simplest way to eat it is on the cob drizzled with melted butter and salt. But with a small amount of effort it can be transformed into a new and exciting dish.

In the southern states of India such as Andhra Pradesh, Tamil Nadu and Karnataka corn is sometimes prepared as a light snack during the nine day Hindu autumn festival of Navratri (Navarathri, Garba or Dandiya Raas).  For this celebration housewives in Tamil Nadu will set up a display of dolls (or deity statues) and invite friends, family and neighbours to view the display. Each day a different sundal (pronounced ‘soon’dal) is prepared for guests to snack on while they take part in the festivities. Peanuts, chickpeas, and other assorted larger pulses are lightly spiced and garnished with grated coconut. This corn sundal can be served as a light snack or as a warm/ room temperature salad.  By adding a finely chopped tomato or mango (ripe or green) a delicious Indian style salsa is produced.

Corn kernels and spices from a corn sundal

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Harvest Corn Salad (Sundal)
Serves: 4
 
Ingredients
  • 4 corn on the cob (about 3 ½ to 4 cups of kernels)
  • ½ teaspoon mustard seeds
  • ¼ teaspoon cumin seeds, lightly crushed
  • 1 teaspoon urad dal (if you do not have any in your pantry simply omit)
  • ½ teaspoon turmeric powder
  • ½ teaspoon cayenne powder
  • 1 branch of curry leaves (8-10 leaves), finely chopped
  • 1 tablespoon vegetable oil
  • Salt, to taste
  • 2 tablespoons sunflower seeds, toasted (optional)
  • 2 tablespoons coriander, roughly chopped (optional)
Instructions
Bring a large pot of unsalted water to boil over high heat. (I find having salt in the cooking water slightly toughens the corn kernels and lengthens the cooking time).

Husk the corn and once the water is boiling carefully add the cobs, cover and bring back to a boil. !Once it reaches the boil let it cook for about a minute or two and remove from the pot and let cool for about 5 minutes or until cool enough to handle. Cut the kernels from each cob.

In a karhai, wok, or large frying pan heat the oil over medium high heat. When the oil is hot add the mustard seeds. As the mustard seeds begin to pop add the urad dal, cumin seeds and stir fry briefly until the dal begins to brown lightly. Add the turmeric, cayenne, curry leaves and stir fry for 30 seconds. Add the corn, season with salt and continue stir frying until the corn is warm. Check the seasoning and adjust if need be.

Garnish with toasted sunflower seeds and chopped coriander.
Notes
If you feel it needs a touch of acid squeeze the juice of a lime over the mixture right at the end of the cooking.

NOTE: This originally was posted on my blog India On My Plate on August 8, 2011

Cabbage Raita with Peanuts and Cayenne

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Cabbage raita as part of an Indian mealMy CSA box this week overflowed with brilliant rainbow swiss chard, new potatoes, carrots, fresh coriander and two heads of green cabbage. I’m not sure about you but every time I see a head of green cabbage I immediately think of coleslaw or sauerkraut. Leafing through some recipes I searched for some new inspiration to transform this humble vegetable. I thought of pickled spiced cabbage but needed something quick  and easy to make to accompany dinner.  I decided to adjust an interesting cabbage raita recipe (instead of the typical cucumber raita) which has the feel of belonging to the Gujarati or Maharastrian kitchen due to its garnish of peanuts.  Raita, like a pachadi, is the northern version of a cooling yogurt ‘salad’ or sauce accented with some vegetables or fruit. Serve it with a simple dal or grilled meat (beef or pork) or favourite curry.

Ingredients for cabbage raita with peanuts

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Cabbage Raita with Peanuts and Cayenne
Serves: 4
 
Ingredients
  • 3 cups diced green cabbage (half a cabbage)
  • 1 ½ tsp cumin seeds, roasted and crushed
  • 1 tbsp peanuts, toasted and crushed
  • 2 cups plain yogurt
  • ½- 1 tsp cayenne powder (depends on personal 'heat' level)
  • 1 tsp sugar
  • 1 green chilli, finely chopped
  • Salt
  • Coriander for garnish
Instructions
Bring pot of salted water to boil. Turn off heat. Add diced cabbage, cover and let sit in warm salted water for 10 minutes. Drain and dry with towel or let air dry for 15 minutes, shaking off excess water. In a large bowl, mix cabbage with yogurt, most of the cumin seeds (save some for garnish), half of the peanuts, most of the cayenne, sugar and green chilli. Season with some salt and mix well. Place in a serving bowl and garnish with the remainder of the peanuts, cumin, pinch of cayenne and coriander.

This cabbage raita can be made up to a day in advance and refrigerated.
Notes
Recipe adapted from India; the cookbook by Pushpesh Pant.

 NOTE: This was originally posted in my blog India On My Plate on August 5, 2011

Watermelon and Tomato Chaat Salad

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Salad of watermelon and tomatoWalking through the narrow lanes of Old Delhi in the summer heat is a tiring affair. Rarely, I would visit Old Delhi in the summer but when I did I was always on the lookout for something to drink or eat to help cool down and rehydrate.  Most of the time it would be some sort of lassi. One day walking down the main road, Chadni Chowk, I saw a streetfood vendor selling watermelon chaat.  Large chunks of watermelon were sprinkled with some chaat masala, chopped coriander and a squeeze of lime juice. It was simple, refreshing and satisfying. The following recipe, inspired by this street side delight, is my own, but in the form of a salad. It is easy, quick, requires no cooking and, thus, perfect for those extremely hot days of summer. Cut and prepare this salad at the last minute as once it is mixed it tends to give off some liquid. It goes well with any type of grilled meat, fish or seafood.

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Watermelon and Tomato Chaat Salad
Serves: 4-6
 
Ingredients
  • 6 cups seedless watermelon, cut into 1 inch cubes
  • 2 cups (2 medium sized) heirloom tomatoes, cut into 1 inch cubes (or substitute cucumber)
  • 1 medium sized red onion, cut in half and thinly sliced
  • 1 generous cup mint leaves, roughly chopped
  • 1 generous cup coriander leaves, roughly chopped
  • 1 tsp, or more to taste, chaat masala, store bought or home made
  • 2 limes, juiced
  • Salt to taste
  • Black pepper
  • A couple of garden radishes, thinly sliced for garnish (optional)
Instructions
Place watermelon, tomatoes, red onion, herbs in a large bowl. Sprinkle with chaat masala, pinch of salt and lime juice. Mix well.

Place in serving bowl and garnish with a few twists of the black pepper mill and sliced radishes, if using.

Serve immediately.

NOTE: This was originally posted on my blog India On My Plate on July 22, 2011