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Spicy Mango Salad |
by Ranga Rajah
Ingredients:
2 Mangoes (not too ripe)
2 Red Hot Dry Chilies (long variety available in Indian or Asian grocery stores)
1 teaspoon of fenugreek seeds
pinch fennel seeds
pinch of mustard seeds
Few curry leaves (if difficult fresh cilantro will do)
pinch of asafetida (see editor's note)
pinch of salt
1 tablespoon of vegetable oil
- Peel the mango skin and dice the fruit to small pieces.
- Heat oil in a pan and allow the mustard seeds, fennel and fenugreek seeds to splutter.
- Add curry leaves, salt and asafetida and turn the stove off. Add the diced mango pieces and salt and allow the pan to stay on the hot stove, that has been turned off. Garnish it with diced almonds.
This salad tastes good on it own or it is a prefect stuffing for a pita, chapatti or poori.
*Editor's Note: asafetida is an Indian spice, of the pungent garlic and onion variety. If you can't find asafetida in a local Indian or health food market, substitute a few garlic cloves.
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Lime and Lemony Dal |
by Ranga Rajah
Ingredients:
1 Cup Split Yellow Mung Dal (lentils)
2 cups water
1 Garlic Clove crushed
1 diced green jalapeno
Pinch of Asafetida
Pinch of Turmeric
Pinch of salt
1 tablespoon vegetable oil
1 Teaspoon jeera/Cumin seed
- Pressure cook the dal and water with green chili, garlic, asafetida and turmeric for about 15 minutes. Heat oil in a pan and fry the cumin seeds. Open the cooker after the steam is out. And add the fried cumin seeds and salt and stir it. Allow it to cool and add some lime or lemon juice.
- You can have this either with rice or chapatti or on its own as a soup.
- If you don't have a pressure cooker, you can cook it on the stove for about 30 minutes.
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Tipsy Fruit Mix |
by Ranga Rajah
A small bowlful of mixed fresh fruits including few grapes, oranges, bananas, kiwis and if you like few cherry tomatoes.
- In a separate bowl soak overnight few raisins, currants and one mandarin orange peeled and seeds removed in three tablespoons of rum.
- Add this mix to the fresh fruit mix and enjoy a great tasting dessert.
Ranga Rajah is a journalist and fiction writer, recently publishing a short story as part of an anthology by TSAR Publication Canada. Rajah works at an Indian restaurant and loves writing.
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