Author: vinaya

As I love the crunch of peanuts in this delicious Cucumber salad, decided to innovate by adding a peanut chutney instead of peanut crush. It tastes divine! Goes well with both Rice or Roti. I ended up having it as a meal by itself. Recipe Link to the peanut chutney is shared below.

http://vinayasculinarydelights.com/peanut-chutney-2/

Ingredients :

• 250 gms Cucumber
• 4 tbsps grated coconut
• 3 green chillies minced
• 3 tbsps Peanut Chutney
• 1 tbsp Ghee/clarified butter
• 1 tsp mustard seeds
• 1/2 tsp Jeera/Cumin seeds
• 2 sprigs Curry leaves
• 2 tbsps finely chopped coriander leaves
• Salt
• Juice of half a lemon.

Method :

Wash and deskin the Cucumber. Plunge it in ice cold water for about ten minutes. Remove and chop fine. Drop in the peanut chutney along with the grated coconut into the chopped Cucumber . Crush the finely chopped green chillies with salt and add it to the salad. Mix well. Heat Ghee in a pan. Add the mustard seeds and after they splutter add the cumin seeds. Toss and add the curry leaves. Pour the seasoning into the salad. Add the finely chopped coriander leaves and drizzle with lemon juice. Mix and serve immediately.

This is a traditional Maharashtrian salad, which can be served with Rice or with Roti. The addition of crushed peanuts imparts a crunch and flavour to the dish.

Ingredients :

• 250 gms Cucumber
• 50 gms roasted peanuts
• 4 tbsps grated coconut
• 3 green chillies minced
• 1 tbsp Ghee/clarified butter
• 1 tsp mustard seeds
• 1/2 tsp Jeera/Cumin seeds
• 2 sprigs Curry leaves
• 2 tbsps finely chopped coriander leaves
• Salt
• Juice of half a lemon.

Method :

Wash and deskin the Cucumber. Plunge it in ice cold water for about ten minutes. Remove and chop fine. Powder the roasted peanuts coarsely and tip them into the chopped Cucumber along with the grated coconut. Crush the finely chopped green chillies with salt and add it to the salad. Mix well. Heat Ghee in a pan. Add the mustard seeds and after they splutter add the cumin seeds. Toss and add the curry leaves. Pour the seasoning into the salad. Add the finely chopped coriander leaves and drizzle with lemon juice. Mix and serve immediately.

Sprouted or otherwise, Black eyed Beans are a favourite. I generally make this salad when I have forgotten to sprout them. Easy to make as they cook easily and need no prior soaking. I can make a meal of it!

Ingredients :

• 100 gms Black eyed Beans
• 1 large Tomato finely chopped
• 1 large onion minced
• 1 small Cucumber chopped fine
• 2 green chillies minced
• Salt
• Juice of half a lemon
• 3 tbsps finely chopped coriander leaves.

Method:

Wash and pressure cook the Black eyed Beans in three glasses of water(750ml) Allow to cool thoroughly. Drain water if any. Crush the minced green chillies with salt. Drop it into the cooked beans along with the finely chopped onion, tomato, cucumber and coriander leaves. Drizzle with lemon juice. Mix and serve.