Blah, blah, blah. It's a dismal gray morning and I don't feel funny at all. So, instead of my usual snarky take on the news, adventures in editing, or tales of some childhood trauma, you get another episode of Cooking With Deadspot. Enjoy!
A few posts ago, I mentioned in passing that my daughter Zoe and I made something for her world studies class that my wife described as Indian Salsa. It's actually kind of a chunky yogurt-less raita, more salsa in form than flavor, but it is pretty tasty. Zoe's class is covering southern asia right now, and they all brought in something to share. This was her contribution. WP (Three blogs?!? I'm barely interesting enough for one...) wanted the recipe ...and since I'm strapped for content today (it was this or another round of "What's on my iPod"), I'll share it with everyone instead of posting it in the comments.
(This was from memory, so I had to fix it later. Let me know how it turned out if you tried it the other way...)
Indian Salsa
Veggies:
1 cucumber
2 tomatoes
6-8 green onions
Peel the cucumber and dice into roughly salsa-sized chunks. (I didn’t measure, but the biggest slices ended up as 16 pieces, 3 cuts in each direction.) Ditto for the tomatoes, except they’re going to be even sloppier. Slice the green onions into thin rings. Toss all of these in a bowl.
Dressing:
1 Tablespoon lemon juice
1 Tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 Tablespoon fresh chopped cilantro
Just before serving, mix, pour the dressing over the veggies, and toss again.
(You could probably double everything but the cilantro in the dressing and be fine. There isn’t a lot of liquid for the amount of veggies, and it all settles to the bottom anyway. More dressing would make it easier to mix the flavors, but if you double the cilantro you probably won't taste anything else.)
Garnish:
2 Tablespoons salted dry-roasted peanuts, crushed (we used the back of a wooden spatula on a cutting board to crush them, and it was easy-peasy.)
Sprinkle over the top at the last minute and serve.
It works as a nice cucumber salad by itself, but Zoe said that her class loved it as a dip for tortilla chips (no, I don't know why there were tortilla chips on hand unless someone was badly confused about their geography), and I bet it would be good on top of flatbread or in a pita.
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3 comments:
That is similar to the cuke salad we had when you guys came up.
Here's my salad:
2 cucumbers sliced.
One medium onion, sliced
Tomatoes, cubed.
water, salt, vinegar
put the cucumbers and onions in the water. Salt to taste. Add about an equal (to the water) amound of vinegar. Let soak a couple of hours in the refrigerator. Add the tomatoes last, or they get soggy.
Thanks, Johnny. I'll give it a spin.
Ooooh, raita, thanks! I was wondering what that could've been. That's what we always have with our naan (Indian flat bread, folks) and when I go to restaurants that cook excessively hot, I mean hotter than jalapeno, that's what I use to cool off.
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