This Salad goes to SWC:The Salad under 15 minutes event.
Monday, February 2, 2009
Our market in Mumbai used to have some foreign vegetables like lettuce, celery, broccoli, purple cabbage. Of course iceberg lettuce wasn't available when i was growing up. I know now it's readily available in India too. My aunt used to make this lovely koshimbeer. Actually, crushed & roasted peanut powder with lemon dressing in a very common Maharashtrian recipe for making Koshimbeer or Salad. But my aunt's lettuce chi koshimbeer really tastes like Oriental Salad sans meat. I even fool Gudiya and serve this koshimbeer as "Oriental Salad", up til now Gudiya used to eat this salad especially relishing chicken which was actually boiled potato. :-D Just the other day, she asked me, "Mom , are you sure this is chicken?". I think her taste buds are getting mature now and know the subtle difference (!) between a boiled potato & chicken!!;-)
Lettuce Chi Koshimbeer
1 cup shredded iceberg lettuce
1 cup shredded romaine lettuce
1 small potato, boiled, peeled, diced
1 small tomato, diced
1 small cucumber, peeled, diced
1/4 cup roasted, unsalted peanuts, crushed
1 tbsp fresh coconut (optional)
1 lemon, freshly squeezed
salt to taste
1/2 tsp sugar
1 tbsp oil
1. Mix all the vegetables adding lemon juice and peanut powder.
2. After mixing well, add salt & sugar.
3. Heat oil in a small saucepan. Add dahyatlya mirchya. As they sizzle, pour over the salad/koshimbeer.
4. Stir in coconut if using
5. Mix well. Serve as a salad or with chapati.
1. Add salt & sugar after adding lemon juice. Because a huge heap of lettuce will wilt down with lemon juice. That will give you better idea for the salt quantity.
2. This is a very simple and forgiving recipe. Add more tomato or cucumber if you like. Nothing hard & fast about it. Do not skip peanut powder, lemon juice & dahyatlaya mirchya for the real taste.
3. To make a complete meal out of it, you can add some grilled tofu or paneer pieces.