Cauliflower Salad 2

Ingredients:

For oil tempering - 2 tsp peanut oil, black mustard seeds, green chilis
Cauliflower - 1 cup - grated coarse
Green chilis - 1 cut into pieces
Chili powder - 1/2 tsp (or to your taste)
Sugar - 1/2 tsp
Salt to taste.
Chopped cilantro leaves - 2-3 Tb

Recipe:

Grate cauliflower.
Prepare oil tempering and add chilis to it. Let chilis fry for few seconds.
Add it to cauliflower.
Add 2-3 Tb peanut powder, chili powder, sugar and salt to taste.
Add 1 tsp fresh lemon juice. Mix well.
Adjust salt, sugar, lemon juice to your taste.
Remove it to a serving dish and sprinkle with cilantro.
Serve as a side dish with Indian bread, or rice.

Notes:

1) You can also add 2-3 Tb fresh grated coconut.
2) You can add 1/2 tsp coriander powder and 1/2 tsp cumin powder as a variation.
3) You can add 3-4 Tb sprouted moong beans as a variation.

Preparation for Salads

Prepare Oil tempering:

Heat 2 tsp peanut oil + 1/4 tsp mustard seeds. When they start popping remove pan from heat and add 1/8 th tsp hing powder (also called as asaphoetida) and 1/4 tsp turmeric powder. Add 1 green chilli chopped and pour over the grated/ chopped veggies. If you cannot eat green chilis or jalapeno peppers don't use them. You can add a pinch of chili powder/ dry red chili instead.

Prepare Butter/Ghee Tempering:

Add 2 Tbsp unsalted sweet cream butter to a pan. Heat the pan on medium heat and let the butter melt and cook until it becomes clear (this is clarified butter or ghee). Add 1/2 tsp cumin. When cumin gets lightly brown add 1/8th tsp hing powder. Add 1 chilli chopped fine and pour over the veggies.  If you cannot eat green chilis or jalapeno peppers...don't use them. You can add a pinch of chili powder/ dry red chili instead.

Prepare Peanut Powder:

1) Use dry raw peanuts - Dry roast peanuts in a pan until lightly brown. Cool and with your fingers 
rub against the skin of peanuts or place them in a dish cloth and fold the dish cloth and rub against it. 
The peels will come off.  Remove peels and grind them coarse and store the powder in a refrigerator for upto 4-6 months. 

2)You can also buy unsalted roasted peanuts that are already peeled and grind and store them in 
a refrigerator (the taste will be a bit different but if you don't have time to labor over roasting and peeling raw peanuts these work just fine). The only worry I have is that they are processed and we really don't know how they do it. I try not to use any processed food as possible but once in a while I give in. 

Grating Veggies:

Try to use hand grater ( when making for many people /party you may use food processor) to grate or
chop veggies with a simple knife for daily cooking. Using our fingers like this prevents from getting 
arthritis in old age. So consider this as an exercise for your fingers and hands and a great way to meditate (you will get healthy and good food as a reward too). My mom says that the love you will pass on to your loved ones via cooking is priceless and that is why it tastes so special. 

Kohlrabi Salad 2

Ingredients:

Kohlrabi - 2-3 tender bulbs

Peanut oil - 2-3 Tb

Mustard seeds, hing powder, turmeric
Yogurt - 1/2 cup
Peanut powder - 3-4 tsp

Green chilis - 1 cut into 1/2" pieces

Sugar - 1 tsp
Fresh cilantro leaves - washed and chopped 3-4 tsp
Lemon juice - 1 Tb

Salt - to taste

Recipe:

Wash and peal kohlrabi.

Grate kohlrabi on larger holes on the grater and steam in microwave for 4-5 minutes.
Cool and add yogurt.
Add peanut powder + sugar + lemon Juice + salt to taste
Prepare oil seasoning and green chillies and add this to kohlrabi.

Notes:

1) Use the same recipe for cubed and steamed white gourd (also called as Dudhi or Lauki)

2) Wash and cut french beans at an angle into long thin slender strips - about one cup. Steam them in microwave for 4-5 minutes. Follow the recipe.
3) Add 1tsp urad dal to oil seasoning after mustard seeds pop. Let urad dal turn lightly brown. Add
7-8 curry leaves, chilis and hing powder and add this to kohlrabi or Dudhi or french beans
4) Add 4 Tb fresh grated coconut ( adds fiber and a bit different taste).

Kohlrabi Salad 1

Ingredients:

Kohlrabi - 2-3 tender bulbs/ roots

Peanut oil - 2-3 Tb

Mustard seeds, hing powder, turmeric

Peanut powder - 3-4 tsp

Green chilis - 1 cut into 1/2" pieces

Fresh cilantro leaves - washed and chopped 3-4 tsp
Sugar - 1 tsp

Lemon juice - 1 Tb

Salt - to taste

Recipe:

Wash and peal kohlrabi.

Grate kohlrabi on larger holes on the grater

mix with peanut powder + sugar 1  + lemon Juice + salt to taste
Prepare oil seasoning and green chillies and add this to grated kohlrabi.

Notes:

1) Use the same recipe for grated cabbage, grated carrots, grated turnips
2) Use the same recipe for grated white radish (with tender green leaves). Use about 3/4 cup grated radish. Squeeze a little to remove some water. Chop green leaves fine and mix with the grated radish and follow rest of the recipe.

3) Use the same recipe for finely cut iceberg lettuce, romain lettuce. Also add 1 bunch of chopped scallions or 1 small finely cut onion to a cup of shredded lettuce.
4) Wash and cut french beans at an angle into long thin slender strips - about one cup. Steam them in microwave for 4-5 minutes. Follow the recipe.
5) Add 4 Tb fresh grated coconut ( adds fiber and a bit different taste)

Cucumber Salad 3 (Raita)

Ingredients:

4-5 small pickling cucumbers or 1 english cucumber
1/4 cup chopped peanuts (optional)
2 tsp ghee for tempering
1/4 tsp cumin seeds
2-3 green chilies
salt to taste
1 tsp sugar
1 cup plain yogurt
handful fresh coriander leaves (cilantro leaves) chopped finely

Recipe:

Chop cucumber fine or grate them (squeeze water out and use it to drink or apply it to face...it has cooling effect on body)
Add yogurt, salt, sugar, peanut powder (optional) and mix well.
Prepare ghee tempering with cumin seeds and chilies (hing powder is optional).
Add it to mixture and mix well.
Add chopped cilantro.
Serve as a side dish with chapaties, naan or thick rotis (bhakari) or pita bread.

Notes:

1) I use the same recipe for cucumbers but don't squeeze water out and don't add peanut powder.
2) I use the same recipe for roasted green bell pepper. Roast peppers directly on top of stove or in the oven and let them cool. Then remove skin, seeds and the stem and chop them into small pieces.
3) I use the same recipe for red pumpkin. You need to remove skin and seeds from the pumpkin and cut into small pieces and cook them in pressure cooker or in microwave. 
4) I use the same recipe for beet roots.  Remove skin and cut them into small pieces.  Steam them in pressure cooker or microwave.  Make this raita without peanut powder. 
5) Use the same recipe for mixed veggies of your choice (tomatoes, onion, scallion, radishes, carrots, cucumbers - chop them or grate them )
4) I use this raita as a dip with pita bread. I roast pita bread (Toufayan) on top of stove (using cake cooling rack). I use tongs and keep turning the bread until it puffs up and then open it and apply 1 tsp ghee on it. I serve this immediately.

Butternut Squash Salad 1

Ingredients:

1 small butternut squash
1/4 cup chopped peanuts (optional)
2 tsp ghee for tempering
1/4 tsp cumin seeds
2-3 green chilies
salt to taste
1 tsp sugar
1 cup plain yogurt
handful fresh coriander leaves (cilantro leaves) chopped finely

Recipe:

Peel butternut squash, and remove seeds.
Cut squash into 1"x 1" pieces.
Cook squash in microwave for 5 minutes or in pressure cooker.
Mash it with a fork.
Add yogurt, salt, sugar, peanut powder(optional) and mix well.
Prepare ghee tempering with cumin seeds and chilies (1/8 tsp hing powder is optional).
Add it to squash and mix well.
Add chopped cilantro.
Serve as a side dish with chapaties or thick rotis (bhakari) or pita bread.

Notes:

1) I use the same recipe for red pumpkin.
2) I use the same recipe for roasted green bell pepper. Roast peppers directly on top of stove or in the oven and let them cool. Then remove skin, seeds and the stem and chop them into small pieces.
2) I use Toufayan pita bread. I roast pita bread on top of stove (using cake cooling rack). I use tongs and keep turning the bread until it puffs up and then open it and apply 1 tsp ghee on it. I serve this immediately.

Eggplant Salad 2

Ingredients:

1 large or 2 medium eggplants
1 large onion chopped fine (optional)
1/4 cup chopped peanuts (optional)
2 tsp canola oil or peanut oil
1/4 tsp black mustard seeds
1/8 tsp hing powder (asafoetida)
2-3 green chilies
1 tsp chilli powder (cheaper in Indian store) - optional
salt to taste
1/4 tsp sugar
1/2 cup plain yogurt.
handful fresh coriander leaves (cilantro leaves) chopped finely

Recipe:

Wash eggplant, dry it and rub few drops of oil on it.
Roast eggplant on top of the stove directly (I use cake cooling rack). Keep it turning until cooked from all sides. Let it cool on a plate. It will give out liquid. Discard the liquid and peel the skin.
Mash the eggplant with a fork.
Add yogurt, salt, sugar, onion (optional), peanut powder(optional) and mix well.
Prepare oil tempering with black mustard seeds, hing powder and chilies.
Add it to eggplant and mix well.
Add chopped cilantro.
Serve with chapaties or thick rotis (bhakari) or pita bread.
I use Toufayan pita bread. I roast pita bread on top of stove (using cake cooling rack). I use tongs and keep turning the bread until it puffs up and then open it and apply 1 tsp ghee on it. Serve it immediately.

Notes:

1) Use as a side dish or serve as a dip with pita bread as an appetizer.

Eggplant Salad 1

Ingredients:

1 large or 2 medium eggplants
1 large onion chopped fine
3-4 tsp peanut oil
1/4 tsp black mustard seeds
1/8 tsp hing powder (asafoetida) or 3 large cloves of garlic cut lengthwise
1/2 tsp turmeric powder (cheaper in Indian store)
2-3 green chilies
1 tsp chilli powder (cheaper in Indian store) - optional
salt to taste
1/4 tsp sugar
1-2 tsp lemon juice
handful fresh coriander leaves (cilantro leaves) chopped finely

Recipe:

Wash eggplant, dry it and rub few drops of oil on it.
Roast eggplant on top of the stove directly (I use cake cooling rack). Keep it turning until cooked from all sides. Let it cool on a plate. It will give out liquid. Discard the liquid and peel the skin.
Mash the eggplant with a fork.
Prepare oil tempering
Add hing powder or garlic.
Add turmeric powder and chilies.
Add chopped onions and cook well.
Add mashed eggplant.
Add chilli powder.
Add salt, sugar and lemon juice.
Mix well and cook over medium-high heat for 2 minutes.
Add chopped cilantro.
Serve with chapaties or thick rotis (bhakari) or pita bread.
I use Toufayan pita bread. I roast pita bread on top of stove (using cake cooling rack). I use tongs and keep turning the bread until it puffs up and then open it and apply 1 tsp ghee on it. Serve it immediately.

Notes:

1) Use as a side dish or serve as a dip for an appetizer.
2) Asafoetida or garlic is used as antigas. 
3) You can add chopped onions raw. 
4) You can add 1 chopped medium tomato instead of lemon juice.

Cucumber Salad 2

Ingredients:

1 English cucumber or 2-3 pickling cucumbers (or use any cucumber with tender seeds)
1/4 cup mung dal - soak in water for 2 hours - discard water once soaked
1 Jalapeno pepper or 2-3 chillies (like Fingerhot peppers) chopped into 0.25" pieces
Fresh coriander leaves (cilantro leaves) - 3-4 tsp finely chopped
Peanut oil for tempering - 2-3 tsp
1/4 tsp black mustard seeds
1/8 tsp hing powder
1/4 tsp cumin seeds
1/2 tsp urad dal *(black lentils) - optional
1/2 tsp sugar
2 tsp lemon juice
salt to taste

Recipe:

Wash and peel cucumbers. Chop them coarsely or grate them coarsely.
Squeeze out water (you could drink the water or apply it to your face as a mask).
Add mung dal.
Add salt, sugar, lemon juice to your taste.
Add chopped fresh cilantro.
Heat ghee for ghee tempering
Add black mustard seeds. After they pop add cumin seeds and black lentils (urad dal) and let them get lightly brown.
Add hing powder and add this to cucumbers.
Mix well and serve right away as a side dish.
I also serve these salads with sandwiches instead of potato chips or french fries.

Notes:

You could substitute cucumbers with
1) finely grated carrots
2) tomatoes
3) 4 med. tomatoes + 1 small onion
4) radishes
5) cabbage - chopped finely
6) cauliflower - chopped finely
7) iceberg lettuce (half head) and spring onions (4-6 stalks)
8) mix two or many from - cucumbers, tomatoes, radishes, carrots, onions, iceberg lettuce, spring onions, cauliflower, cabbage

*dal - split legume
Buy most of the spices and dals in Indian stores. I store my spices in glass jars in the freezer. It is best to use legumes and dals within 4-6 months but when I purchase them in bulk and need to store them outside the refrigerator, I add 1 tsp of boric acid to them and mix well. I always wash them 3 times before using them in cooking.

Cucumber Salad 1

Ingredients:

1 English cucumber or 2-3 pickling cucumbers (or use any cucumber with tender seeds)
Unsalted roasted peanuts ground coarsely or chopped finely - 4 Tbs
1 Jalapeno pepper or 2-3 chillies (like Fingerhot peppers) chopped into 1/4" pieces
handful fresh coriander leaves (cilantro leaves) finely chopped
1 tsp ghee for tempering (ghee is clarified cooked butter)
1/4 tsp cumin seeds
1/2 tsp sugar (to taste)
2 tsp lemon juice
salt to taste

Recipe:

Wash and peel cucumbers. Chop them coarsely or grate them coarsely.
Squeeze out water (you could drink the water or apply it to your face as a mask).
Add chopped peanuts.
Add chopped fresh cilantro.
Heat ghee for ghee tempering .
Add chilies to ghee tempering and add to grated cucumbers and mix well.
Because of ghee tempering less water is released from grated veggies.
Add salt, sugar, lemon juice to your taste (just before you serve it)
Mix well and serve right away as a side dish (salads should be crisp to taste).

Notes:

You could substitute cucumbers with
1) finely grated carrots
2) tomatoes
3) 4 med. tomatoes + 1 small onion
4) radishes
5) cabbage - chopped finely
6) cauliflower - chopped finely
7) iceberg lettuce (half head) and spring onions (4-6 stalks)
8) mix two or many from - cucumbers, tomatoes, radishes, carrots, onions, iceberg lettuce, spring onions, cauliflower, cabbage, sprouted mung beans, split mung beans (soak dal for 2 hours and remove all the water).  
9) Substitute peanut powder with sprouted mung beans or soaked mung bean dal (use hing powder as antigas in tempering). 
10) If you cannot eat ghee, use oil instead of ghee.  
9) I also serve these salads with sandwiches instead of potato chips or french fries.