This is a delightful filling salad that is so refreshing on a hot, humid day. It is especially good made with garden fresh tomatoes!
1 /2 cup medium or coarse bulgur wheat soaked in 2 cups boiling water for about 1/2 hr
3/4 cup chopped parsley
2 large tomatoes or equivalent (about 1 cup chopped or to taste)
Juice from 1/2 lemon
1/2 cup chopped mint
4 Tbsp extra virgin olive oil
1 tsp minced garlic
salt and pepper to taste
Strain soaked bulgur and rinse under cold water. Mix bulgur with mint, parsley and garlic. Add lemon juice and olive oil and stir well, add salt and pepper to taste. Before serving, stir in chopped tomatoes. You can adjust any of the ingredients to taste if you like.
I love dahi wadas – though I must admit that I have not made them from scratch often! I particularly like the flavor of the spices that are sprinkled on them once they are soaked in yogurt and topped with sweet chutney. I find that the combination of spice, yogurt and chutney is good just by itself..without the wadas (I know – just shows how terribly lazy I can get!) Here is a little recipe to make the spice mix for the wada / yogurt topping. I keep it handy in a baby food jar – they are great for storing portions of spice mixes.
1. 1 tsp Red chili powder (or more to taste)
2. 2 tbsp cumin seeds
3. 2 tbsp Coriander seeds
4. 1/4 tsp black salt
5. 1 tbsp Chat masala
Dry roast cumin and coriander and grind to a powder. Add remaining ingredients and stir well to mix. Can add 1/2 tsp roasted whole cumin seeds that have been lightly crushed. Serve with dahi wada or on plain yogurt for flavoring.
Stir fried collard greens
I came across this recipe while looking for a new way to cook collard greens and made a few adjustments for taste. I was fortunate enough to receive a nice, fresh bunch from a friend and this recipe is easy and flavorful. The greens remain nicely green and are a bit chewy in texture which I prefer over the mushy cooked-to-death kind!
3 cups shredded, chopped collard greens (instructions below)
1/2 medium onion, chopped rather fine
1/3 tsp cumin seed
1 clove garlic, minced
1/2 to 1 tsp ginger paste or minced ginger
1/2 tsp chopped green chili (or to taste)
1 seeded dried red chili, torn in two (or to taste)
Salt to taste
Ground pepper to taste
1 Tbsp oil to cook
If using fresh whole collard greens (you will need between 5 and 8 leaves depending on size): Wash well and remove the long stem piece / inner vein from the leaf. Take the two leaf halves and stack them one on top of the other. Keep de-stemming and stacking leaf halves until they are all piled up. Tightly roll the end from one side and using a sharp knife, begin slicing from one end of the roll to the other so that you have shreds. Pile up the shreds and gently chop them into smaller pieces. We do this so that we don’t wind up with collard ”spaghetti” which is messy to eat! If using the packaged kind, rinse and chop into smaller pieces.
Heat oil in deep frypan, wok or kadhai and add cumin. When cumin sizzles, add onion, garlic, ginger, and chilis and stir well. Fry over med high until onion begins to soften, stirring occasionally. Add collards and stir well. Add a pinch of salt to get collards to begin wilting. Turn heat to medium and cook for about 5 minutes, stirring until collards are cooked..they will be chewy but soft. Add salt and pepper to taste and serve. This serves about 2.