Romaine Salad

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Its all about balance.

Romaine lettuce, lot of coriander, chopped onions with yellow or red capsicum. After you wash these drain out every single drop of water. Anything left in them will dilute the dressing and make it soggy.

For the dressing take the juice of one lemon and add approximately three times its quantity of extra virgin olive oil to it. Season with salt and pepper. Flavor it with finely chopped garlic.

Takes less than 10 mins to make a super yummy summer salad.

Soy Palak Paneer

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Blanch Spinach by dumping them into HOT boiling water and keeping the dish covered for exactly one minute. Don’t forget to switch off the stove while blanching is in progress. When you blanch spinach it gets rid of that chalky aftertaste and so its highly recommended you don’t skip this step. After draining the water wash the spinach with cold water and squeeze it dry. Chop it up and keep aside.

Heat sesame oil and toss in paneer and garlic. Saute till the color changes on one side of the paneer. Add ginger and coriander with 1 or 2 tablespoons of dark soy sauce. Add spinach and whirl it around at high heat.

Do not add any salt as the soy sauce already has it.

Serve hot or cold. On a slice of bread or as a salad by itself.

Spicy Roasted Chickpea & Cabbage Salad

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Rub sesame oil, chilly powder and coriander powder on overnight soaked green chickpeas. Pour them into a hot pan and cook till they are a little tender.

Add a paste made of coconut, green chilies, coriander and garlic. Mix well. Add thinly sliced cabbage and cook till its tender.

Do not cover and cook because that will destroy the texture of the cabbage.

Cucumber and Raw Mango Boats

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First you prepare the filling and chill it for a couple of minutes.

It has a grated raw mango, onion, green chilly, garlic, salt and coriander:IMG_20161016_132603_HDR.jpg

While its chilling, cut a cucumber and remove the seeds like this:

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Just before serving fill the cavity.

Don’t tell your guests what the filing contains so you can watch their eyes go wide and then a big grin as the sourness of the raw mango hits only to be immediately mellowed by the coriander. Totally worth it.