Mango Salsa
With the onset of monsoon here in Vizag, its been a while since we have eaten ripe mangoes. Mango season is almost through with very few varieties available in the market. I bought a few mangoes (banganpalli variety) and prepared mango salsa. It would take another 8-9 months before I eat a ripe mango, so mango salsa it was with corn chips.
A typical summer fare, this mango salsa had a sweet-tangy taste with capsicum providing the crunch and mild spice. For a hotter salsa, add a chopped green chilli. Serve with grilled chicken or fish and you have winning combination.
Mango Salsa Recipe
Preparation: 8-10 mts
Serves 3-4 persons
Cuisine: Mexican
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I large ripe mango, remove skin and chop
1 finely chopped tomato
1 green capsicum chopped finely
1 tbsp lemon juice
1 tbsp coriander leaves
salt to taste
1 Combine all the above ingredients and let it sit for half an hour for the flavors to meld. Serve with corn chips or grilled chicken/fish.
Tomato Perugu Pachadi - Tomato Yogurt Chutney
July 18th, 2007Yogurt based chutneys are an integral part of South Indian cuisine and in Andhra we prepare a range of these chutneys using vegetables, either raw or cooked. Prepared from different combination of vegetables and sometimes even fruits, they have good nutritional value, very simple to prepare and flavorful.
A classic chutney in our parts is tomato perugu pachadi where red tomatoes are sauteed in a seasoning of curry leaves, green chillis and mustard seeds before combining with beaten curd. Luscious ripe tart tomatoes, fresh low fat curds and hints of green chillis and coriander leaves define this tart, healthy and delicious chutney. It has a mingling of flavors with the right balance of sweet, sour and spicy notes. Goes good with both rice and chapatis.
Tomato Perugu Pachadi Recipe
Preparation: 15-20 mts
Serves 3-4 persons
Cuisine: Andhra
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2 large red ripe tomatoes, chopped
1 finely chopped onion (optional)
1 chopped green chilli
1 1/4 cups curd
1 tbsp coriander leaves
pinch of turmeric pwd
salt to taste
1 tsp oil
For seasoning/poppu/tadka:
1/2 tsp mustard seeds
pinch of cumin seeds (optional)
pinch of hing/asafoetida (optional)
8-10 fresh curry leaves
1/2 tsp split black gram (minappa pappu)
1-2 dry red chillis, de-seed and tear (optional)
1/2 tsp oil
1 Heat oil in a pan. Add mustard seeds and let them pop, add the split gram dal and let it turn red. Add the curry leaves, red chillis and asafoetida and toss for a few seconds.
2 Add the chopped onions and green chillis and fry till transparent. Add turmeric pwd and salt.
3 Add the chopped tomatoes and cook for 6-8 mts or till they turn soft but not mushy. Turn off heat and cool.
4 Beat the curd till smooth. Combine the cooked tomato mixture with the beaten curd and garnish with fresh coriander leaves. Serve with white rice or rotis.
Refreshing Salads
July 16th, 2007I happened upon some fresh lettuce at Reliance Fresh and so it was salad days this past week.
These vibrant summer salads made for some crisp, light, cooling and refreshing meals and I am glad I could make most of the freshest summer fruits I had at hand. Less time spent in the kitchen and a wonderful way to get one’s dose of healthy vegetables and fruits. I have kept them simple with bite-sized vegetables and fruits combining with the fewest of ingredients for the dressing and enriching them a liberal dose of olive oil.
Chicken Salad Recipe
Preparation: 15 mts,
Serves 3-4 persons
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1 cup bite sized boneless cooked chicken pieces
few iceburg lettuce leaves, washed and torn into pieces
1 green capsicum, cubed
1 red or yellow capsicum, cubed
1/2 cup brocolli florets, blanched
1 carrot, cubed and blanched
For dressing:
2 tbsps olive oil
1 tbsp grated tender ginger
1 tbsp lemon juice or vinegar
1 tbsp honey
salt to taste
1 Cut cooked chicken into bite sized pieces. Combine with the rest of the vegetables and lettuce.
2 Prepare the dressing and keep aside. Just before serving toss the the chicken and vegetables in the dressing and serve.
I prepared this fruit salad with the same dressing as for the chicken salad, omitting lemon juice. Combined bite sized pieces of pineapple, apple, capsicum, sprouts and lettuce with ginger-honey-pepper dressing and the resultant salad provided a refreshing crunch. A light summer lunch on a hot day.
Note:
To get the most our of your salad, prepare your salad at room temperature and combine the dressing just before serving. No rules here, just combine whatever vegetables you have on hand.
courtesy by...
SAGAR RESTUARANT
 |
Sagar Restaurant offers an extensive choice We provide 100% halal meat.of traditional Bangladeshi, Pakistani and Indian cuisine together with new mouthwatering recipes, but if you have a preferred dish that isn't on the menu, please don't hesitate to ask the management who will be more than happy to have our chef specially prepare it for you. |
Jamaica, New York 11432
PHONE: 718-298-5696
718-657-2855
718-213-4338(for catering only)
Web Site: www.sagarfood.com
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