The one that did not make it - Corn and Pomegranate Salsa

Today was one of those days that you enjoy, after a day well spent and savored. Yesterday was an incredibly  busy and very successful day for the most part, the food was all complete on time, the turkey well cooked and moist (thanks to the brineing) no major disasters, just the right number guests and all in just what you would want from an evening where you spent an incredible amount of time cooking.

The highlight of the evening for me really was a surprise visit from the brother all the way from Seattle. He wanted to make it in time for the holiday meal but actually missed the flight he was planning to take partly due to the X-ray machine being tripped off by the camera.
We both spent the day today around the house, noshing on the remains of the feast. I do not know if it happens to you but quite often in the middle of a frenzy I forget things that I make and plan to serve, this corn salsa that I am about to tell you about is actually one such dish. We enjoyed it today and I think it deserves a special mention.

Corn and Pomegranate Salsa

Prep/Cook Time: 20 minutes
Serves 6

Ingredients

1 cup frozen organic corn kernels, defrosted (I use the fire roasted variety by trader Joe's)
1/2 cup pomegranate seeds
1 small red onion, peeled and diced
1/2 teaspoon red chili powder
1 teaspoon salt
1 lime
2 tablespoons of minced cilantro

Method of Preparation

1. Place the corn and the pomegranate seeds in a bowl.
2. Mix in the onion, red chili powder and the salt and toss well.
3. Cut the lime and squeeze in the juice and mix well.
4. Stir in the cilantro and serve with chips or with your choice of meal.

So tell me, do you have items on your menu that sometimes do not make it to the table?

Food for a hot busy day - Another curried egg salad!

I think if you live in the east coast like me, today was certain a day to stay indoors and certain away from major cooking. Well, this is where it gets tricky. My daughter Deepta had a performance in school, which meant a lot of juggling in the evening to keep the routine intact and of course, meant having something that we could all eat. I think by now most people know, I love salads, egg salads in particular are high on my preference scale. Well, there was an egg salad that was sitting there on my kitchen bookshelf with my name on it - well actually it had Monica Bhide's name on it. It was a recipe from her cookbook Modern Spice.  This recipe had just the perfect overtones of flavor and would work wonderfully for all of us. The carmelized onions, that get folded into a nice assortment of egg and vegetables add an amazing amount of flavor to a very pretty recipe.

I actually made a double recipe, and tweaked the ingredients ever so slightly - I used a half cup of mayonaise for 12 eggs instead of the 6 that the original recipe had, I eliminated the chilies for the kids but added them back in for us and squeezed in a lime to balance the flavor and moisture. This recipe is definitely a keeper!

Curried Egg Salad with Carmelized Onion

Recipe from Modern Spice by Monice Bhide

Note (this is a double recipe)

Serves 8-10 people

Prep/Cook Time: 20 minutes

Ingredients

 3 tablespoons vegetable oil (I used olive)

1 red onion, thinly sliced

1/2 teaspoon salt

1/4 teaspoon sugar

1 teaspoon freshly ground black pepper

1 dozen hard cooked eggs

1/4 medium red onion, diced

` 1 organic red or orange bell pepper (seeded and finely diced

1/3 cup mayonaise (using her recommendations this would be 1.5 cups)

4 tablespoons minced cilantro

2 small green serrano chilies, minced 

3 teaspoons hot Madras curry powder (1 used about 2 teaspoons)

2 tablespoons prepared mustard

1 lime, halved (my addition)

2 cups spinach leaves, loosely packed (I used garden lettuce)

Method of Preparation

1. Heat the oil in a medium skillet heat the oil and add the onion and carmelize for about 5 minutes, the onion softens, turns pale golden and then light brown. Mix in the salt, sugar and black pepper.

2. Chop the eggs and mix with the onions and bell peppers.

3. In a separate bowl, mix in the mayonaise, cilantro, chilies, curry powder and the mustard. I squeezed in the lime juice at this time.

4. Mix in the carmelized onions and the dressing and toss well.

5. Serve the salad in cups of crisp lettuce or spinach.

The garden and salad series

Te garden is green and lush, with all still plenty of lovely green lettuce, lots of lovely fresh lettuce and berry trees that are begining to wake up. The first of these are the blueberries that adorn their tiny little plants in pretty little clusters. I have been trying hard to get some pictures with them just with one or two berries turning blue, and finally managed to get something this week. The beauty of the seasons is there predictability and of course there landmarks, the daffodils tell us that spring is on its way, followed by the vibrant forsythia's that fill our hedges with yellow and of course the rains that bring with them the beauty of late May flowers.

These delicate and pretty breakfast radishes were what came in this week. I know dear reader that you are probably getting tired of all my salad posts. It is one of those downsides of seasonal eating, you cannot plan what you get and you make do with what nature gives you.

This Lemon Wasabi Salad recipe was inspired by this post and something that I had tried a while back adding a touch of wasabi powder to the radishes. So this is how my lemon wasabi radish salad ended up.

Lemon Wasabi Radish Salad

Prep Time: 25 minutes (includes some time to let the salad mature)

Ingredients

4-6 small radishes (I used tender breakfast varieties)

1/2 teaspoon powdered wasabi

1/2 teaspoon black salt

1 red onion, thinly sliced into rings

2 cups chopped fresh green leaf letuce (optional)

1 teaspoon chaat masala

2 tablespoons minced cilantro

1/2 teaspoon sugar

1 fresh lemon, cut into half and seeded

Method of Preparation

1. Slice the radishes thinly and add the wasabi and the black salt.

2. Add in the red onion and toss well and set aside for about 5 minutes to let the flavor deepen.

3. Add in the letuce, chat masala, cilantro and the sugar and shake well.

4. Squeeze in the lemon juice and set the flavors settle for about 5 minutes, before serving.

Lately I have been at home for a few weeks, mostly nursing my shoulder and trying to figure out how to stay engaged. One of my activities have been to play house. By this, I am looking at some of the really dated furniture in our lower level, consists of a 18-year old futon that I had from my college days. We do not have a whole load of space downstairs, especially since we now have a piano, for my budding musicians, the idea of a medium sized sectional sofa sounds appealing.

No Fuss Shrimp...

This week I ended up inadvertently changing the entire look of my blog. I often keep playing with buttons on the dashboard. This week when I logged on, the dashboard said something like, template designer. So I clicked on a button or two and without warning, I had a new looking blog.

Talk of change you can believe in. Well, so like it or not, I now have a totally different set up to the blog, that I am trying to get used to. Last evening we had some friends over and I made a few interesting things actually a Mexican inspired menu. I did not take any pictures and with the slow cooker I felt like I was on top of my game, I shall be posting what I made over time.

I made this no fuss, shrimp gently kissed with spices, that I mixed with the garden lettuce leaves I tossed with red onions and sliced strawberries. Sorry no picture, of the salad either. Just could not make the time.


No fuss -citrus spice kissed shrimp.

Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients

1 lemon
1 orange
1 teaspoon freshly grated ginger
1 jallapeno, minced
1 teaspoon salt
1 pound of large shrimp, shelled with the tail-on
1 teaspoon salt
1/3 cup lowfat sour cream
3-4 tablespoons oil
1 teaspoon garam masala

Method of Preparation

1. Cut the orange and lemon into half and squeeze the juice into a bowl.
2. Mix in the ginger, jallapeno, salt and the shrimp and let the shrimp marinate for 15 minutes.
3. Stir in the sour cream.
4. Heat the oil and add the shrimp in a single layer in a skillet and cook for about 6 minutes on each side.
5. Sprinkle with the garam masala.

Fresh greens shrimp salad

Prep Time: 10 minutes
Serves 4-6 people

Ingredients

3 cups shredded fresh greens
1 red onion thinly sliced, cut into rings
10 strawberries, hulled and sliced thinly
1 serving no-fuss citrus kissed shrimp prepared as above
Newmans balsamic vinegar dressing

Method of preparation.

1. Mix the greens, onions, strawberries and shrimp and toss well.
2. Serve with the balsamic dressing on the side.

Zippy Egg Salad Sandwiches

It was a group party event - one of the several that dominated her life as the mother of 2 elementary school children - birthdays, school pot lucks, general gatherings and of course just lunch at home with friends. This recipe worked really well - it seemed to still retain a touch of novelty, got done in a hurry, did not bother the little palates too much and actually met all the alergy restriction and got done in somewhat small order - the recipe being her tested and tried egg salad with zip! Usually she toned up or down ingredients, like the onions, green chilies depending on her crowd, but overall stuck to the same formula.

Today was no different, she boiled her dozen eggs, cooled and shelled them, carefully reserving the shells for the compost when her daughter Maya rushed in and hugged her. With her hands on her hips, she demanded -, :"Lana told me your egg salad is different, is that true?"

She looked at the child and smiled and said, "Well, anything I make for you is different, since you are special..." Mentally, she thought, "Please, dont create troubles with this one..."

Maya happily informed her, "Lana told me they all love it, but its different, did your mother teach you how to make it?"

This question caught her by surprise and threw her back to a time almost a decade and a half ago, a time she had forgotten, a time when life was different.

She remember the little graduate apartment, in Cambridge, the one unknown to anyone she knew today, the one she shared with Nick - her first love, the one who got away.  It was her first year away from home, away from that sheltered quite life in Cal, where everything seemed so secure, predictable and without trouble. She came to college for graduate studies and in the two years also grew up and learnt more about life that she had ever expected.

Two months, into college, she was paired with Nick for a class assignment with Nick - for reasons she could not explain, they fell in love. Theirs was a deep and passionate love, and yet full of laughter, intense and heady. It stayed that away for 2 years until it was time for them to make serious decisions. Then somehow, she just could not just follow her heart, she left amidst tears, without too many words carrying the image of his shocked pained expression with her in the deep recesses of her secret self. 
She allowed herself few regrets - life just did not allow that. That time in life, with its unfulfilled promise left her, taking some of herself with it.

Over time, she went to work in NYC, in time through appropriate connections and introductions met Anil - an amiable and suitable boy. Life was not unhappy, Anil travelled and worked hard as did she. In time, their life had settled into a busy predictable pace, particularly after Maya. It was very rarely, on late nights when the house settled down after everyone went to sleep, she could not help wondering about what might have been had she been braver - would life have been different?

Maya's question reminded her of the origins of this infamous salad - a summer picnic at Nick's sisters house, when they wanted something Indian. Her sparse pantry had very few "Indian" ingredients but nonetheless this salad emerged as an "Indian" egg salad and stayed that way even when "they" were done.

"Ma, you look sad?" the girl asked quietly... She looked at her daughter and quietly hugged her and proceeded to chop the eggs.

Zippy Egg Salad

Prep Time: 5 minutes
Cook Time: 10 minutes

Makes 1.5 cups of egg salad

Ingredients

1 dozen hard boiled eggs, shelled
1/3 cup mayonaise
1/4 cup mild mustard
1/4 cup tomato ketchup
1 red onion, finely chopped
1/3 cup chopped cilantro
1 tablespoon red pepper flakes
2 teaspoons salt
1 teaspoon sugar

Method of Preparation

1. Place the eggs in a mixing bowl and mash coarsely.
2. Mix in the mayonaise, mustard and tomatoe ketchup.
3. Mix in the onion, cilantro, pepper, salt and sugar.
4. Use for sandwiches.

I release this post from its shadows from my drafts, with some trepidation, for an interest event called Chalks and chopstickes, started by Aqua, making a second edition appearance at Sandeepa's blog.

Well, the story might not be good, the salad is actually pretty tasty...

All Indian Salad dressing

A meal salad for me is usually a fussy creation, especially if you are making the dressing by yourself. However the garden is now filled with all varieties of beautiful multicolored greens - mostly mesclun and romaine. Our first year trying out lettuce growing and I quite like the results! The highlight of this whole effort was the salad dressing that I created. It captures a lot of the base flavors for an essential curry. To add some meal-like substance I mixed cauliflower, nuts and fish to the salad and we ended up with quite a hearty meal.

All Indian Salad dressing

Cauliflower and fish salad with an all indian salad dressing

Prep Time: 7-8 minutes

Cook Time: 25 minutes

Serves 3-4 people

Ingredients

For the dressing

5 tablespoons olive oil

1-2 tablespoons grated ginger

4 pods of garlic

1 cup chopped scallions

1-2 minced green chilies

1/2 teaspoon powdered cumin

1/2 teaspoon powdered coriander

4 tablespoons chopped cilantro

1 teaspoon honey

4 tablespoons thick lowfat yogurt (like greek)

1 teaspoon salt

For the salad

1/2 pound fresh white fish fillets (such as mahi-mahi)

1 cup of cauliflower flowerettes

1 teaspoon coriander powder

1 teaspoon red chili powder

1 teaspoon turmeric

1 teaspoon salt

1-2 tablespoon oil

1/2 cup mixed nuts (I used walnuts and cashews)

2 cups of mixed fresh chopped greens

Method of Preparation

1. Heat 2 tablespoons of the oil and add the ginger, garlic and scallion and cook for 3-4 minutes.

2. Remove and place these in a blender bowl. Add in the remaining oil, green chilies, cumin, coriander, cilantro, honey and yogurt and the salt.

3. Blend till smooth, set aside in the refridgerator.

4. Mix the fish with half the coriander, turmeric, and salt.

5. Mix the cauliflower with the remaining coriander, turmeric and salt.

6. Heat the oil in a large flat skillet place both the cauliflower and the fish in separate sections and cook till the fish is flakey (about 4 minutes on each side). The cauliflower needs to be stirred lightly and cooked till lightly brown and soft.

7. Place the cauliflower in a large mixing bowl. Add in the nuts and the greens and mix lightly.

8. Mix in the salad dressing generously.

9. Flake the fish and stir in.

10. The salad can either be served at once or kept in the refridgerator and served when needed (it can stay for 1 hour).

Seasonal Bounty

My daughter loves cucumber and yogurt - the natural tangy variety. In summer, she feasts on yogurt.

In summer, she is in heaven. She actually has cucumbers in her sandwich instead of lettuce. So cucumber raita is naturally a logical choice. If you are going be seeing lots of garlic scapes, in the farmers markets these days. If you like garlic the way we do, you can use them for anything. Here is what I did with the raita,
Cucumber, Garlic and Orange Raita
Makes 1 cup
Ingredients
3/4 cup natural yogurt (with whey)
1/2 teaspoon black salt
1/2 teaspoon honey
2 tablespoons orange juice ( 1 shall actually use small pieces of fresh sectioned oranges next time)
1 teaspoon very finely chopped ginger (optional)
1 teaspoon minced mint
1/4 cup finely chopped garlic scapes
1/2 cup peeled grated cucumber (1 small cucumber)
Method of Preparation
1. Beat the yogurt well, and mix in the black salt, honey, orange juice, ginger and mint till the ingredients are well mixed.
2. Stir in the garlic scapes and cucumber. Chill and use the raita as dip or side. We ate this with alu tikkis today.

Love and Potato Salad Pictures

I don't know if I am the only one, but I often feel that the results of the way we tend to take pictures is also reflective of the way we feel about the subject that we are photographing. My brother is an amazing photographer but cannot really understand the deal with taking food photographs. He loves good food, concentrating almost exclusively on the eating aspect of it. Well, this is his picture of a potato salad I made earlier this week. The salad was quite good despite the mediocre picture. It was lighter almost a hybrid between a classic salad and alu chaat and best of all takes very little time put together.

Valhalla Indian Potato Salad

Serves 4

Ingredients

4 potoatoes

1 lime

1 tsp sea salt

1 small red onion, diced

2 tsp mustard or olive oil

1/2 tsp cumin seeds

1/4 tsp mustard seeds

1 tsp minced garlic

A few curry leaves

1/4 cup light mayonaise

1/4 cup lowfat greek yogurt

1/3 cup chopped cilantro

Lots of black pepper

Method of Preparation

1. Wrap the potatoes in plastic cling wrap and microwave for 3-4 minutes.

2. Cool slightly and remove wrap peel and cut into chunky pieces.

3. Squeeze the lime juice and add the salt on the potatoes while they are still warm.

4. Mix in the onions.

5. Heat the oil and add the cumin and mustard seeds and garlic, when they begin to pop add the curry leaves and after a few seconds drizzle the spice infused oil over the potatoes.

6. Mix in the mayo and yogurt with the cilantro and mix well.

7. Grind lots of fresh pepper over the potatoes and enjoy!

Cheering up colors!

Maybe it is all this excitement over Obama and now the comming down to reality, maybe just that I did not get enough sleep today, I was generally feeling a little blue. I did not feel up doing a lot of my usual stuff, I poked around to see what I could cobble up by way of lunch. I saw a half empy package of Phucka puris and was not sure what to do. My kids love them plain, they find dealing with the pani too spicy and messy.

I had been looking at all these posts of chats here and there, all across the blogosphere. Chaat masala is never far away from my reach, this is what I did, it was lovely, tangy, cheering, all at once. I served these in the puris and generally I was somewhat cheered...

Chana-Anar Chaat

Serves 4

Ingredients

1 cup cooked chickpeas
1 lime
1 onion finely chopped
2-3 tbsp chopped cilantro
1 tbsp chaat masala
1 tps salt
3/4 cup pomegranate seeds
1/2 cup yogurt
6-7 puris per person

Method of Preparation

1. Squeeze the lime over the chickpeas.
2. Mix these chickpeas with the onions, cilantro, chaat masala, salt, pomegranate seeds, yogurt and set aside for a half hour to let the flavors mix together.
3. Fill into puris and serve.

I would like to send this post to Shrivali at Cooking 4 all seasons, who is hosting this months, my lentil love affair an event started by Susan at the well seasoned cook. This also doubles up for Jhiva for Chickpea, that was started by Mahanandi, hosted this month by sometime foodie.

Roasted Eggplant salad

Roasted Eggplant salad, originally uploaded by brinku11.

I am missing the warmth of early fall on this rather damp and clowdy day. I am actually waiting for some friends to stop by for tea, I have made a batch of Dahi Wadas and simply refuse to change out the sweats that I am wearing, instead I have decided to change drink some tea and peruse through some old pictures that I had not blogged about. That is quite a huge list that keeps accumulating for various reasons.
This recipe was made in late summer, when both eggplants and tomatoes were overflowing from the shelves of the farmers market.

Roasted Eggplant Salad

Serves 4

Ingredients

2 medium sized eggplants
1 tbsp olive oil
4 cloves minced garlic
1 tsp mustard seeds
1/2 tsp fenugreek seeds
A few curry leaves
1/2 tsp red chili powder
1 tsp salt
1 tsp chat masala
4 tomatoes diced
1/2 cup lowfat yogurt
1/4 cup lowfat mayonaise
1/4 cup chopped cilantro

Method of Preparation

1. To prepare the eggplants, roast on an open flame till the skin is completely charred and begins to crack.
2. Set aside to cool, then peel completely and process into a puree in a food processor.
3. Heat the oil and add the garlic, mustard seeds and fenugreek seeds.
4. When the mustard crackles throw in the curry leaves, and stir in the eggplant puree with the salt, chili powder and chat masala.
5. Mix in the tomatoes and then turn off the heat and mix in the yogurt and mayonaise and cilantro.
6. Chill for 1 hour and serve with chips or pita bread.

Lentil and Potato Salad, er chaat!

Once upon a time, I would have never thought of pairing these two unusual creatures and once upon a time I would have missed out a good very satifying gastromical experience!

In general, I have actually been watching more TV than I have in a while. Well, I cannot resist this great American soap opera that we call elections. There is the economic crisis, the first so-called African american candidate, and of course the "hockey mom" who is perfectly comfortable raising her little baby, through some remote control, since she seems to be anywhere but with the baby. Well, down to more earthy issues, here is a lentil and potato salad a la indiene - Alu-Massur Chaat

Serves 4-6

Ingredients

2 russet potatoes

1 cup cooked brown lentils (sabut masur)

1 medium onion finely chopped

1 tsp grated ginger

1 tbsp chaat masala

freshly ground black pepper

1/2 tsp sugar

1 cup sour cream

2-3 tbsp chopped cilantro

1 lime

Method of Preparation

1. Cook and peel the potatoes, coarsely chop into medium-sized pieces.

2. Mix in all the remaining ingredients except the lime and chill for 2 hours.

3. Squeeze the lime over the salad and eat with any think else that is interesting.

2. Place in a mixing bowl and add the lentils and onions.

Click color Click au naturelle

Nothing fussy, the staples of my kitchen in their unadorned state.

A spontaneous picture, going to the monthly click event at Jugalbandi.

P is for Palak Rajma

I love, love spinach. I can eat it pretty much in any form. It is a regular feature in my cooking. This recipe is a simple creation that works best warm not hot. Several recipes like this frequent my daily table, they are nutritious not terribly fussy and since I do not have to worry too much about the dish getting cold, it fits my life when I am running around with the little ones.

Palak Rajma

Serves 3-4

Ingredients

1/2 cup red kidney beans cook till very soft

1 tsp salt

2 tbsp oil

1 tsp jeera

1 onion finely chopped

1 tsp chopped ginger

1 tsp red chilli powder

1/2 tsp cumin coriander powder
2 small tomatoes diced

2 cups baby spinach leaves

3 green chillies minced

2 limes

1/2 tsp garam masala

2 tbsp cilantro

Method of preparation

1. Drain the bean and mash coarsely with salt.

2. Heat the oil and sizzle the cumin seeds.

3. Add the onion and ginger and cook for a 2-3 minutes.

4. When the onion is translucent add the cumin-coriander and chili powder with the tomatoes.

5. When they are soft add in the spinach leaves and cook till barely wilted.

6. Stir in the spinach mixture into the mashed beans.

7. Mix in the green chillies and squeeze in the lime juice.

8. Garnish with garam masala and cilantro.

This dish makes a great lunch meal by itself, it is also great on toasted crustly bread. This is a contribution for P to Nupur's alphabet event

Springy Salad

Spring has crept up on me as it always does. Especially given the weird weather (at least in NY), it is even harder to discern. One day, I have this balmy weather, the next day snow, then 80F heat. Anyhow, I think we are really into the warmer weather . The flowers are out in my garden, nothing gives me greater joy than the cherry blossom, in full bloom as we speak. It is ironic, let me tell you why, I love flowers. Nothing unusual about that, the first couple of month when I was getting to know my husband he did get me flowers (cut ones), later this slowed down. He informed me being the nature lover that he was, he felt that it was shameful to remove so many flowers of the trees, we should learn to love them in their own environment, etc, etc... Well, when we got married, he did tell me I would not miss flowers but would really not get too many bunches from the shop. True, to his word, I have my favorite seasonal flowers in our garden, through most of the year, and yes, our cherry blossom is a testimony to that. Spring to me has arrived when the cherry blossom blooms. What does this translate to in my kitchen - somewhat lighter foods .

This salad above has a wonderful zesty dressing with some of the sparkle and crunch of spring.

Spicy Spinach Strawberry Salad

Serves 4-6

Ingredients

For the dressing

1/3 cup fresh balsamic vinegar

1/2 inch fresh ginger

2 green chillies

1/3 cup loose basil leaves

1 tsp black salt

2 tomatoes

For the salad

2 cups baby spinach leaves

8 strawberries thinly sliced

1/2 soft cheese (goat or gorgonzola)

1/3 cup walnuts

Method of preparation

1. Place all the ingredients for the salad in a blender and blend to a puree.

2. Toss all the salad ingredients.

3. Drench with the dressing and serve.

I am sending my springy dish to Meeta for her monthly me ingle event where she is featuring the theme of "Spring is in the air.". Look out, smell, find the cherry blossoms, I am sure you will agree.

Lime or Nimbu - On everything

Brocolli and Black Beans with Lime

Given that most of my posts are pretty much everyday fare, what I have started doing with the WHB, event is featuring some of the staples of my kitchen.

Lime (not lemon) is one of these. I know we use them interchageably, but there is a slight difference in the flavor. I find a lemon more fragrant, but the lime tarter. These are both Vitamin C rich fruits. I squeeze limejuice practically on everything.

The other thing that I do not like is cold salads in winter, instead I like to do this warm variation, like the following brocolli-black bean stir-dry.

Brocolli-Black bean with lime

Serves 3-4

Ingredients

1 tsp oil

1/2 cup sliced onions

1 cup brocolli floretts

1/2 cup broth or water

1/2 cup cooked black beans

1/2 tsp red pepper flakes

1 tsp salt

1 tsp chat masala

2 tsp chopped cilantro or mint

1/2 cup halved grape tomatoes

1 large lime

Method of Preparation

1. Heat the oil and add the onions and brocolli and cook for 3 minutes.

2. Add the broth or water with the brocolli and black beans and cook covered for 5 minutes.

3. Add in the remaining ingredients except the lime and cook till dry and well mixed.

4. Remove from the heat. Cool slightly and sever with the lime juice squeezed on it, healthy, nutrititious and tasty.

The WHB is being hosted by Ulrike at http://ostwestwind.twoday.net/, I have been bumping into this blog twice this week.

An Apple a day

I am not a particular fan of apples in general, but the granny smith is an exception. Its tart crisp texture gives it an amazing versatility.

Well I tried to find out a little more about it and discovered that they get their name from their original cultivator a Marie Ann Smith.

They do not brown as easily as other apples, hence they are great for salads, Like the one I am writing about.

Apple-Spinach Salad with red onions

Serves 4

Ingredients

2 granny smith apples peeled and sliced

1 tsp black salt

10 oz baby spinach leaves

2 eggs hard-boiled and sliced

1/2 cup wine-vinegar onions with some of soaking liquid

3 slices bacon cooked till crisp and crumbled (optional)

Method of preparation.

1. Mix the black salt with the apple and let this sit for 10 minutes.

2. Add the remaining ingredients and mix well.

3. Eat with bread or alone.

This weeks WHB is being hosted by Sue and Coffee and Cornbread. Thanks for hosting!

Mixed Raita

I had this great raita on this recent trip to India, I think my seasonings are a little stronger than the version I tried but the sweet, cool and tart flavors work well together and would compliment any rice or bread.

Ingredients

1/2 cup sour cream

1/2 cup yogurt

1 tsp sugar

1 tsp black salt

1/2 tsp chilly powder

1/2 cup chopped pineapple

1/2 cup chopped onion

1 tomato diced

1 cucumber peeled and diced

2 tsp mint chopped

1 tsp oil

1/4 tsp mustard seeds

1/2 tsp ground cumin

1/8 tsp asafateotida

Method of Preparation

1. Wisk together the sour cream, yogur, sugar, salt and chilly powder.

2. Mix in the chopped vegetables, fruit and mint.

3. Heat the oil, add the mustard seeds, when these crackle add in the cumin and hing.

4. Mix with the raita, cover and let the spices infuse for 5 minutes before serving.