Two salad recipes
May. 24th, 2010 11:00 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ysilmeI promised two recipes lately, one for an indian banana salad and another for a Bulgur-Apricot-salad with goat's cheese.
Banana salad - Kela ka Raita
Serves 4 as a side dish (or is a sufficient single side dish for two together with some pilaw)
Mix 150g yoghurt with 1/2 ts salt, 1 ts sugar, 2 ts lemon juice and 1/4 of a green chilli pepper, finely diced
Cut 4 ripe, but still firm bananas in thin slices (about 1cm), gently fold in the yoghurt and let permeate for 1 hour in the fridge (*)
Chop 2 soup spoons of fresh coriander and sprinkle with it before serving
Cut 100g dried, unsulphurated apricots in slices, douse with hot water and let also swell.
Wash 2 red chilli peppers, clean and cut in thin, small rings, remove seeds if you want.
Wash and clean 1 bunch of spring onions, cut in small rings. Use as much of the green part as possible.
Wash 3 stems/stalks each of mint, lemon balm, parsley and basil, shake dry and chop
Mix 4 soup spoons of lemon juice with salt, freshly ground black pepper, 1/2 ts freshly ground coriander seeds and 1ts honey and stir in 6 soup spoons of a good olive oil. (Don't cut on the oil; Bulgur and Couscous dishes rather need it).
Strain the abrictos, mix well with Bulgur, herbs, chilli, onions and the sauce and and season.
Break 150 goat's cheese (I use St.Maur, a kind of soft-hard goat's cheese), but you also can use goat cream cheese or Feta, though I don't know how the salad tastes with the latter) in small pieces or cut, if necessary, and fold carefully in the salad.
The salad is very suitable for take-away and a picnic and best after having spent some time in the fridge, though it should warm up at room temperature for at least 1 hour before serving.
(*) I really need some help with my kitchen English, I suppose. Does any of you know a site where the most common kitchen terms in English are listed?
Banana salad - Kela ka Raita
Serves 4 as a side dish (or is a sufficient single side dish for two together with some pilaw)
Mix 150g yoghurt with 1/2 ts salt, 1 ts sugar, 2 ts lemon juice and 1/4 of a green chilli pepper, finely diced
Cut 4 ripe, but still firm bananas in thin slices (about 1cm), gently fold in the yoghurt and let permeate for 1 hour in the fridge (*)
Chop 2 soup spoons of fresh coriander and sprinkle with it before serving
Bulgur Salad with Herbs and Apricots
Mix 200g Bulgur in a dish with some salt (I used 1/2ts) and 1/4litre hot water, let swell for about an hour. Cut 100g dried, unsulphurated apricots in slices, douse with hot water and let also swell.
Wash 2 red chilli peppers, clean and cut in thin, small rings, remove seeds if you want.
Wash and clean 1 bunch of spring onions, cut in small rings. Use as much of the green part as possible.
Wash 3 stems/stalks each of mint, lemon balm, parsley and basil, shake dry and chop
Mix 4 soup spoons of lemon juice with salt, freshly ground black pepper, 1/2 ts freshly ground coriander seeds and 1ts honey and stir in 6 soup spoons of a good olive oil. (Don't cut on the oil; Bulgur and Couscous dishes rather need it).
Strain the abrictos, mix well with Bulgur, herbs, chilli, onions and the sauce and and season.
Break 150 goat's cheese (I use St.Maur, a kind of soft-hard goat's cheese), but you also can use goat cream cheese or Feta, though I don't know how the salad tastes with the latter) in small pieces or cut, if necessary, and fold carefully in the salad.
The salad is very suitable for take-away and a picnic and best after having spent some time in the fridge, though it should warm up at room temperature for at least 1 hour before serving.
~~~~
(*) I really need some help with my kitchen English, I suppose. Does any of you know a site where the most common kitchen terms in English are listed?
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no subject
Date: 2010-05-24 10:14 pm (UTC)no subject
Date: 2010-05-24 10:22 pm (UTC)Ahem, there you have me and my culinary language skills. It's not the "vegetable variety", but the hot chilli variety, like this.
Usually, we only have those two hereabouts, as shown in this image.
Oh, right, and there are the jalapeno peppers you get in restaurants and such, though I haven't seen them fresh at a grocer's yet.
The green vegetable pepper and the jalapeno can be eaten like that, the chilli pepper is too hot for that (at least for normal people).
Does that help?
no subject
Date: 2010-05-24 10:24 pm (UTC)no subject
Date: 2010-05-25 12:54 pm (UTC)no subject
Date: 2010-05-25 10:11 am (UTC)no subject
Date: 2010-05-25 02:26 pm (UTC)