Monday, February 2, 2009

Lettuce Koshimbeer

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
Lettuce Salad
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.

This Salad goes to SWC:The Salad under 15 minutes event.


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