Papaya, Avocado and Jerusalem Artichoke Salad
Feb05

Papaya, Avocado and Jerusalem Artichoke Salad

Ingredients • Maple syrup or honey – 3 tbsp • Lime juice – ¼ cup • Olive oil or two parts almond oil to three parts sunflower oil – 1/3 cup • Salt – ½ tsp • Yellow mustard powder – ¼ tsp • Freshly ground pepper – ¼ tsp • Chopped fresh coriander – 3 tbsp • Papaya – 1 medium-sized (about 2½ pounds/1.5 kg), peeled, halved lengthwise, seeded, sliced crosswise into 1/3 –inch (1 cm) slices and...

Read More
Apple Salad
Feb02

Apple Salad

Outside of Kashmir, where most of India’s apples are grown, the texture tends to be mealy –a sure sign of over ripening due to long storage at warm temperatures. On the whole, I do not find them as good as most. American varieties. Use any crisp salad or all-purpose apple: for example, Newton, pippin or McIntosh, which are crisp, sweet and juicy, with a tangy overtone; anything from sweet red or Golden Delicious to tart granny Smith...

Read More
Whole Cauliflower Crowned with Creamy Avocado
Feb01

Whole Cauliflower Crowned with Creamy Avocado

India’s intense heat prevents the widespread use of salad greens both for home gardeners and on a commercial scale. During northern winters, some green thumbs are successful with a few hardy types. In my search for salads with staying power, using available ingredients, I happened on this variation. It is eye-catching on a salad buffet, and often the first to disappear. Preparation time (after assembling ingredients): 10 minutes...

Read More
Banana and pomegranate Salad
Jan16

Banana and pomegranate Salad

 This is an appropriate year-round kachambers to serve on a buffet or salad table. I first saw it at a North Indian wedding, among numerous small salads. The smooth and sweet golden banana slices make a vivid contrast with the sharp and sweet red pomegranate seeds. Preparation time (after assembling ingredients): 15 minutes Ingredients • Pomegranate – 1 medium-sized • Firm bananas – 2 medium-sized • Fresh lime juice...

Read More

Shredded Carrot and Cashew Nut Salad

You can use almonds, hazelnuts or pistachios instead of cashews for this dish, and yellow bell peppers in place of red. Preparation time (after assembling ingredients): 5 minutes Ingredients • Scraped finely shredded carrots, pressed dry – 1 cup (240 ml) • Finely chopped red bell peppers, stemmed and seeded – 1/3 cup (80 ml) • Chopped cashew nuts, toasted – 1/3 cup (50 g) • Salt – ½ teaspoon (2 ml) • Yogurt or...

Read More
Shredded Radish, Coconut and Carrot Salad
Dec25

Shredded Radish, Coconut and Carrot Salad

Try this dish when you have leftover coconut on hand, or if you have frozen shredded coconut. In large cities, frozen shredded coconut is sold in 1-pound (455 g) bags at many Cuban and Spanish grocery stores, and for occasional use it is a convenient alternative. Use any fresh radish little round pinks as a vivid color contrast to the carrots, for example. Preparation time (after assembling ingredients): 10 minutes Ingredients •...

Read More