THAI LARB GAI-SALMON OR TOFU

THAI LARB SALMON OR TOFU

THAI LARB SALMON OR TOFU

Ingredients

SERVES 4

FOR DRESSING

60 ML LIME JUICE

1/4 CUP FISH SAUCE OR 2 TABLESPOONS FERMENTED BROWN BEAN PASTE

1/4 CUP RICE WINE VINEGAR

40 GRAMS PALM SUGAR OR BROWN SUGAR

25 GRAMS RICE FLOUR LIGHTLY DRY ROASTED IN A PAN

4 GREEN CHILLIES FINELY CHOPPED

SALT AND PEPPER TO TASTE

FOR SALAD

250 GRAMS SALMON FILLET OR CHUNKS OF EXTRA FIRM TOFU

3/4 CUP FINELY SALAD RED OR WHITE ONIONS

225 GRAMS CLEAN, FRESH, CRISP MIXED SALAD LEAVES- ROMAINE, ICEBERG, LOLO ROSSO, RED OAK LEAF

20 LEAVES OF SPICY BASIL

20 LEAVES MINT

20 SMALL FRONDS OF DILL OR SEPU (SMALL LEAVES WITHOUT STALKS)

2TBSP VEGETABLE OIL

Instructions

HEAT 2 TABLESPOONS OIL IN A NON-STICK SKILLET ON MEDIUM HEAT AND FRY SALMON FILLETS OR TOFU UNTIL GOLDEN ON ALL SIDES AND FULLY COOKED. CUT SALMON INTO SMALLER PIECES ABOUT 2 INCH CUBES. RESERVE.

MIX TOGETHER ALL INGREDIENTS FOR THE DRESSING UNTIL SUGAR DISSOLVES. SEASON WITH SALT AND PEPPER. ADJUST SWEET AND SALT TO TASTE.

TO ASSEMBLE DIVIDE SALAD GREENS, ONIONS, MINT, DILL AND BASIL AMONG 4 PLATES. TOP WITH SALMON OR TOFU. DIVIDE DRESSING INTO 4 EQUAL PORTIONS AND SERVE ALONG SIDE SALAD

YOU CAN PREPARE THIS AS A SINGLE SALAD BUT IT SHOULD BE SERVED AS SOON AS ITS DRESSED.

http://www.taradeshpande.in/thai-larb-salmon-or-tofu/

WARM SALAD OF GRILLED FIGS AND KALE WITH CORIANDER AND ORANGE DRESSING

WARM SALAD OF GRILLED FIGS AND KALE WITH CORIANDER AND ORANGE

WARM SALAD OF GRILLED FIGS AND KALE WITH CORIANDER AND ORANGE

grilled fresh figs and kale salad

Ingredients

SERVES 4

4 RIPE FIGS WASHED, STALKS REMOVE AND HALVED LENGTHWISE

100 GRAMS KALE WASHED AND TORN

1.5 TABLESPOON UNFLAVORED VEGETABLE OIL

2 TABLESPOONS TOASTED PINE NUTS OR CHAROLI NUTS

100 GRAMS FRESH SOFT PANEER DIVIDED INTO 8 EQUAL PIECES OR BURRATA

8 OLIVES OF YOUR CHOICE

FOR DRESSING

3 TABLESPOONS ORANGE JUICE

1/4 TSP FRESHLY GROUND AND FINELY ROASTED CORIANDER SEEDS

4 TABLESPOONS OLIVE OIL

JUICE OF 1/2 A LIME

ZEST OF HALF A LIME

SALT AND PEPPER TO TASTE

Instructions

WHISK THE INGREDIENTS TOGETHER FOR THE SALAD DRESSING. ADD SALT TO TASTE. RESERVE.

HEAT 1.5 TABLESPOONS OF VEGETABLE OIL IN A SKILLET ON MEDIUM HEAT AND GRILL THE FIGS ON BOTH SIDES ABOUT 3-4 MINUTES. DRAIN ON TO A PLATE WITH TONGS. SPRINKLE LIGHTLY WITH SALT AND PEPPER AND RESERVE.

ADD THE DRESSING TO THE WARM PAN AND SWIRL IT ABOUT FOR A MINUTE. STRAIN AND RESERVE DRESSING.

TO ASSEMBLE

DIVIDE KALE LEAVES AMONG 4 PLATES. PLACE THE PANEER OR CHEESE OF YOUR CHOICE ON THE KALE. TOP WITH TWO PIECES OF WARM FIGS. DIVIDE WARM DRESSING INTO FOUR PARTS AND DRIZZLE EACH PLATE. SPRINKLE WITH NUTS AND OLIVES. SERVE IMMEDIATELY

http://www.taradeshpande.in/warm-salad-of-grilled-figs-and-kale-with-coriander-and-orange-dressing/

Beetroot, Carrot and Fresh Paneer Salad with Pistachio Basil Pesto

Beetroot, Carrot and Fresh Paneer Salad with Pistachio Basil Pesto

Beetroot, Carrot and Fresh Paneer Salad with Pistachio Basil Pesto

Ingredients

For 6 1/2 cup portions

2 beets boiled peeled and finely diced into 1/5 inch pieces

2 carrots scraped, washed and diced raw into 1/2 inch pieces

1 cup fresh paneer or soft Goat's Milk Cheese

For the pesto

1/2 cup of fresh Italian Basil plus 6 leaves for garnishing

1/4 cup of salted roasted shelled pistachios, skins removed to expose green nut plus 8-10 nuts for garnishing

1 tablespoon of olive oil

1 tablespoon of butter

4 cloves of peeled garlic

For the Vinaigrette

2 tablespoons lime juice

4 tablespoons olive oil

1/2 teaspoon honey

salt to taste

Instructions

Vinaigrette: Stir together the ingredients for the vinaigrette. Add salt to taste. Pour half the vinaigrette over the carrots and the rest over the beets. Let them soak for 10 minutes.

Pesto: In a mortar and pestle smash the garlic cloves. Add 1/4 cup pistachios and continue to grind using your pestle to breakdown the nuts. Add olive oil and softened butter and incorporate. Add the basil leaves and continue to grind the Pesto until you have a nutty and slightly chunky paste. Add salt to taste. Reserve

To Assemble

Brush all the cups lightly with olive oil.

Place a teaspoon of crumbled paneer at the bottom of each Chai glass, small ramekin or timbale.

Push down with your spoon. Top with half a teaspoon of pesto. I like to leave the pesto in the center so when you take a bite the wonderful green color of pesto comes is a surprise.

Top this with a spoonful of beets and press down. Repeat with another layer of Paneer, followed by pesto. Your final layer should be carrots.

You can garnish this salad in a glass and serve as is. You can also unmould it on a plate. To do this let the salad sit in the containers for an hour. Plastic wrap and keep refrigerated in hot weather.

Using a sharp knife, slide it carefully into the glass and move it around in a circular motion to loosen the salad. Turn it over on a plate. Garnish with pistachios and fresh basil. Drizzle with olive oil if desired.

http://www.taradeshpande.in/beetroot-carrot-and-fresh-paneer-salad-with-pistachio-basil-pesto/

Som Tum – Thai Papaya Salad

Thai Papaya salad

Serves 6-8
Meal type Salad
Misc Serve Cold
Region Thai

Ingredients

  • 4-5 Thai bird chillies finely chopped (For the dressing)
  • 1 tablespoon dried shrimp crushed (optional)
  • 2 tablespoons fish sauce
  • 6-8 cloves garlic finely chopped
  • 3 Juice of lime
  • 1 cup unflavored white or rice wine vinegar
  • 11/2 tablespoons Palm Sugar or jaggery or brown sugar to taste
  • Salt to taste
  • 2kg peeled shredded raw green papaya (shred or julienne) (For the salad)
  • 6 green beans or French beans cleaned and sliced into 4 lengthwise
  • 5 Cherry Tomatoes or Roma tomatoes cut into small bits
  • 200g shelled and toasted peanuts Optional
  • 2-3 tablespoons of finely chopped coriander leaves

Directions

Combine all the ingredients for the dressing, taste for salt and refrigerate about 30 minutes. Toss the dressing with the papaya, tomatoes and green beans and return to the refrigerator for 2-3 hours. Garnish with coriander leaves and peanuts just before serving.
Tips
• For a vegetarian som tum, substitute the dried shrimp and fish sauce with soy sauce. If I have some fermented bamboo shoots I stir in a ¼ teaspoon- its strong smelling and helps replace the fish sauce. You can also use tamarind instead of lime. Regular sugar can be substituted for palm sugar. Som tum dressing can be seasoned to suit your taste.

Author Tara Deshpande

Watermelon and homemade cheese salad

Watermelon and Home-made Cottage Cheese salad

Serves 6
Prep time 20 minutes
Allergy Milk, Tree Nuts
Dietary Gluten Free, Vegetarian
Meal type Salad
Misc Serve Cold
Occasion Casual Party
Region Greek
By author tara deshpande tennebaum
Refreshing Watermelon Salad adapted from a Greek recipe. Perfect for a summer party.

Ingredients

  • 1/4 cup freshly squeezed or good quality orange juice
  • 1/4 lime freshly squeezed
  • 1/2 cup thinly sliced red or white onions
  • 1 tablespoon honey
  • 1/4 cup good fresh vegetable oil or olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/6 teaspoon saunf (aniseed) lightly roasted and coarsely crushed (about 6-7 seeds)
  • 200g rocket or baby arugula, washed and refrigerated
  • 2 cups of watermelon, rind and seeds removed, and cut in 1-inch cubes or scooped
  • 1/4 teaspoon zest of lime
  • 2 tablespoons toasted pine nuts or crushed toasted walnuts (skins removed)
  • 4 cups plain whole-milk
  • 1 juice of lime

Note

If you have health restrictions please consult your doctor before enjoying this recipe.

Directions

FOR SALAD DRESSING
Whisk together the orange juice, lime juice, lime zest, onions, honey, aniseed, salt, and pepper. Add vegetable oil, and stir well. Cover and refrigerate for 1-2 hours. Taste for salt and sweetness before using on salad greens.
FOR HOME-MADE COTTAGE CHEESE OR PANEER
Heat milk in a heavy bottomed pan until it reaches a boil. Make sure to stir from time to time to prevent burning. When milk is about to boil over add lime juice and switch off flame. Let sit. Milk will split and cheese curds will form. Start the fire again on medium and let the milk boil once more. Switch off flame. Cool about 15 minutes and strain through a fine sieve. Use whey for soups or lentils otherwise discard. soak the cheese curds in clean drinking water to get the lime juice out. Strain again through a fine sieve and squeeze out all the water. Seal in an air tight container and chill until ready to use
TO ASSEMBLE THE SALAD
Take chilled rocket from refrigerator. Tear coarsely. Place the rocket in a large bowl. Drizzle with half the salad dressing, then gently toss leaves. Scatter the watermelon and pour remaining dressing over the watermelon. Toss gently. Top with chilled crumbled cheese and nuts. Taste for seasonings and serve immediately.

Photo Credit   Deepa Netto

Author Tara Deshpande

Thai style Green mango salad

Thai style Green Mango salad with cashews

Serves 6-7
Prep time 30 minutes
Cook time 5 minutes
Total time 35 minutes
Allergy Shellfish, Tree Nuts
Dietary Gluten Free
Meal type Salad
Misc Serve Cold
Occasion Casual Party
Region Thai
By author tara deshpande
You can also use peanuts instead of cashews. if you want to make this veggie use light soy sauce instead of fish sauce.

Ingredients

  • 2 red or green Thai or Indian chiles, with seeds, chopped
  • 3 clove garlic chopped
  • 1/2 cup fresh lime juice
  • 1/4 cup fish sauce or soy sauce (such as nam pla or nuoc nam)
  • 2.5 tablespoons vegetable oil
  • 2-3 teaspoons palm or light brown sugar
  • 4 green mangoes peeled and shredded on a mandoline or use a coarse cut manual shredder
  • 4 Medium green onion bulbs, thinly sliced
  • 1/2 cup unsalted, roasted or fried cashew pieces (you can also uses toasted only sesame seeds if you are allergic to nuts)
  • 1/2 cup fresh coriander/cilantro leaves washed,stalks removed
  • 2 tablespoons toasted white sesame seeds
  • 2 tablespoons store bought crispy noodles or toasted parched rice
  • 4-5 mint or spicy basil leaves torn
  • Salt as required

Directions

For the dressing grind chiles, garlic, lime juice, fish sauce, oil, and sugar in a mixer until smooth. Stir in 1.25 tspns salt.
Toss mangoes, green onions, sesame seeds, and dressing in a large bowl; season with more salt and sugar if required. Cover bowl and let sit for a few hours in the fridge.
Toss with coriander leaves, basil or mint and sprinkle crispy noodles or toasted parched rice and cashews on top then serve immediately

Photo Credit  Deepa Netto

Author Tara Deshpande