Thai Inspired Salmon Salad

July 21, 2012 Leave a Comment

The weekend cooking is now a big deal, earlier the kids used want to try out different restaurants which they still like doing, but they have morphed in to this mode where they want me to make different things for them. All this is well and good, but there is still a marked difference between their flavor palates and my husband’s.

I realize that this is not an uncommon dilemma, in that different members of the household tend to like different food preferences. My friend Susan is mostly vegetarian with a meat loving husband, JL here, who is a passionate and committed vegan has an omnivore husband. We have worked out the meat versus non-meat issues in our household. We tend to agree on fish and seafood and some chicken, on occasion I do like lamb, very rarely though. In general, the food I post is the food of our household and I think for the most part we get our veggies and grains in without disavowing them completely.

Speaking of fish and seafood, one of the pantry staples or should I say refrigerator staples is wild salmon, usually the sockeye variety. Although this week, I had some frozen silver brite salmon. I am trying to wind down the frozen fish supplies since, I have finally found a fish supplier near us that I am happy with.

Once, I had identified the main dish, so to speak, I was trying to figure out a way to cook it that would work for all of us. I tried poaching it with classic Thai seasonings and continuing the theme of ingredients to arrive at a moist and flavorful salad.  The red pepper flakes were tossed in at the end for us. The kids had their as regular whole grain sandwiches and we had them as open sandwich, over slightly warmed whole grain baguette slices from my favorite local bread maker.

This recipe was an amazing surprise and fits in beautifully into the summer table, and adds a touch of soothing brightness with its soft colors. Lobster roll lovers might want to give this recipe a try.

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Thai Inspired Salmon Salad

Ingredients

  • 1 and ½ pounds wild salmon fillets
  • 3 to 4 kafir lime leaves, torn
  • 1 and ½ tablespoons fish sauce
  • 2 tablespoons rice wine
  • ½ cup water
  • ½ tablespoon freshly grated ginger
  • 4 to 5 tablespoons mayonnaise
  • 1 tablespoon peanut butter
  • 4 tablespoons red onion, very finely chopped
  • 2 tablespoons finely chopped cilantro
  • ½ teaspoon red pepper flakes
  • ½ fresh lime
  • 1 small fresh, thinly sliced cucumber
  • 1 fresh whole grain baguette
  • Olive oil for dusting

Instructions

  1. 1. In a large flat wok or saucepan, add the salmon, lime leaves, fish sauce, water and ginger.
  2. 2. Cover and poach for 7 to 8 minutes, the fish should be just cooked though.
  3. 3. Drain the liquid and remove the lime leaves. Skin the salmon, if there is any skin on the fish.
  4. 4. Place in a mixing bowl.
  5. 5. In a separate bowl mix the mayonnaise and peanut butter thoroughly and then add to the salmon and mix well with the fork, to flake the fish but leave some texture.
  6. 6. Mix in the red onion, chopped cilantro, red pepper flakes and squeeze in the lime juice and mix well.
  7. 7. Thinly slice the cucumber.
  8. 8. Heat the oven to 350 degrees, slice the baguette and brush with olive oil.
  9. 9. Place the slices on a baking dish and cook for 6 minutes, until nice and warm.
  10. 10. Pile with the salad, top with cucumber and serve.
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Filed Under Fish and Seafood, Uncategorized Tagged With Cucumber, Kafir Lime Leaves, Red Pepper Flakes, Salads, Salmon Salad, Summer, Thai

Cool me Down -Cucumber Raita

June 21, 2012 Leave a Comment

This incident and recipe happened last summer, as I was trying to teach the little one, well the older not so little one how to cook. She has been pestering me for a while to teach her about spices and Indian food. Actually, one of the unexpected benefits of my classes has been that the kids suddently have been paying attention to Indian food. It is amazing how we start noticing things when others pay attention to something.

The problem with my daughter is that, she is an overachiever that one! She started of bugging me about needing to learn cooking, then proceeded to could I take her picture? I was happy to oblige, and then it went onto, would I please place them on the internet and mark them as Deepta’s recipes, LOL!

Well, the time to post never did come, and fall, winter and spring rolled by… The interesting thing is that in the very early days of parenthood I would feel rotten about this, but I have reached that comfortable point, when I realize that it is about priorities. In the scheme of things, as long as I do get to this post, the world does not end if it is a little late. As I wrote this post, I remember her thrill and joy in mixing and doing something grown up. She even tasted her creation like a pro and then watched in anticipation as we sampled the fruits of her labors. The beauty of a good memory is that it is timeless.

Deepta has also forgetten about this whole sequence of events. (The added bonus here is that she will be thrilled to actually see it up!)

Not quite the cooking bug, though. She has a cooking playdate planned with her best friend and his family. The family insists that they love Indian food and would love to try the “real” deal. So, ideally it should be fun.

Well, the magic of the seasons is that they never do forget to change and summer is back again, and there are cucumber plants a growing in the garden and it is a hot, hot day!

It is hot, but my locale is different, I am on vacation with the family. It has been a very relaxing few days, I am feeling grateful, thankful and creative…

Before you can ask, let me warn you that I shall be beating the heat, with my inspirations of Gazpacho. Yes, we are in Spain. I had planned some live blogging, but looks like we ended up with some technical difficulties. However, offering me the perfect segway to post the little one’s maiden solo kitchen attempt. From what I can tell, in NY the mercury is rising and the dow is dropping, so it might just be the perfect time to savor this cooling salad.

I have done the most basic version here, but you can make a raita with almost any cooling fruit and vegetable combination of your choice. Chances are if the weather keeps you shall see more of these variations right here.

 

 

 

 

 

 

 

 

 

Cucumber Raita – Cooling Yogurt and Cucumber Salad

My daughter loves cucumber and so this makes a perfect starting forray for her in the kitchen. It is however a wonderful starting dish, and great as a side dish or even a good sandwich spread or dip.

Prep Time: 15 minutes plus 30 minutes to chill

Serves 4

Ingredients

1 cup low fat yogurt

1/2 teaspoon black salt

1/2 teaspoon sugar

Freshly ground black pepper

Pinch of chaat masala

2 cucumbers, peeled and grated

1 teaspoon minced mint (optional)

Method of Preparation

1. Whip the yogurt and beat in the black salt, sugar and blackpepper with the chaat masala.

2. Mix in the cucumber.

3. Add in the mint if using.

4. Chill for 30 minutes and mix well again before serving.

 

Filed Under Black Salt, Deepta and Aadi, Uncategorized Tagged With Black Salt, Cooking with Deepta, Cucumber, Cucumber Raita, Local, Mint, Salads, Summer

Roasted Sweet Potato and Chickpea Salad

March 23, 2012 Leave a Comment

In our attempt to attribute flavors to the mundane, we have assigned the days of the weeks various characters. Monday is the dark one, since it usually hails the start of routine, school or work and sometimes both. The quiet one is Tuesday, that finds its place between Monday and Wednesday, with Wednesday helping us move far enough from Monday to be of a nice and neutral flavors. Thursdays is the active one, when we are bracing and trying to get ready for the weekend and Fridays, well they are the laid back one because most people are ready to forgive and wait for Saturday which is the balanced one. It is the weekend day after the week and before Sunday. As for Sundays, I think they are the reflective day, since they tend to reflect the mood of the weekend or the week that is approaching.

 

Well, having just said that there is really nothing laid back about today, despite the fact that it is a Monday. We begin the kick of for the kid’s school fundraiser. Since, I am drafted with the money I shall be spending the evening counting $10 bills for the registration. However, all things considered it could be worse. I also love the idea of the event. In an age where we are all paying just a little bit of attention to our eating habits and health initiatives I think a kid fundraiser that encourages activity is a great idea.

 This recipe was something that I cooked earlier last week and we loved the sparkling flavors of the sweet potato with the tangy lime.

Roasted Sweet Potato and Chickpea Salad with Indian Spices

 This recipe is a lightly seasoned variation of an Indian styled road side salad. Now, to be fair I have not tasted the salad, but it has been vividly described to me by my sister-in-law Hema.

 As with everything in life, I have added my embellishments, the biggest change here is to lightly roast the sweet potatoes rather than to fry them. I like the fact, that this allows the sweetness of the sweet potatoes to mellow into a nice dense perfection, but avoids the oil and darkness of color that deep frying does to these recipes. While I like to serve the salad right away, it can actually be made ahead and kept for a day and served later, in fact this allows the flavors to deepen.

 Prep Time: 20-25 minutes

Cook Time: 35 minutes (mostly unattended)

Serves 6

 Ingredients

 2 large sweet potatoes (about 11/2 pounds)

5 tablespoon oil (Preferably an EVOO)

2 teaspoons whole cumin

½ teaspoon freshly ground black pepper

½ cup cooked chickpeas

1 red onion, cut into a fine dice

1-2 lemons (about 5 tablespoons juice)

2 tablespoons chopped cilantro

 Method of Preparation

 1. Peel and cube the sweet potatoes.

2. Heat the oven to 350 degrees

3. Spread the sweet potatoes on a baking sheet and drizzle with 3 tablespoons of the oil.

4. Cook the potatoes in the oven for about 20 minutes, until soft and lightly crisped but not too brown.

5. In the meantime, place the cumin and the black pepper on a small skillet and roast until it darkens and then grind to a smooth powder in a spice or coffee grinder.

6. Remove the sweet potatoes and place in a mixing bowl.

7. Add in the chickpeas, red onions and the powdered spices and toss well.

8. Add in the remaining oil and lemon juice and mix well.

9. Mix in the cilantro and serve immediately

 

 

 

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Roasted Sweet Potato and Chickpea Salad
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

A simple and healty chaat style salad that is perfect for the upcoming warmer weather.
Ingredients
  • 2 large sweet potatoes (about 11/2 pounds)
  • 5 tablespoon oil (Preferably an EVOO)
  • 2 teaspoons whole cumin
  • teaspoon freshly ground black pepper
  • cup cooked chickpeas
  • 1 red onion, cut into a fine dice
  • 1-2 lemons (about 5 tablespoons juice)
  • 2 tablespoons chopped cilantro

Instructions
  1. Peel and cube the sweet potatoes.
  2. Heat the oven to 350 degrees
  3. Spread the sweet potatoes on a baking sheet and drizzle with 3 tablespoons of the oil.
  4. Cook the potatoes in the oven for about 20 minutes, until soft and lightly crisped but not too brown.
  5. In the meantime, place the cumin and the black pepper on a small skillet and roast until it darkens and then grind to a smooth powder in a spice or coffee grinder.
  6. Remove the sweet potatoes and place in a mixing bowl.
  7. Add in the chickpeas, red onions and the powdered spices and toss well.
  8. Add in the remaining oil and lemon juice and mix well.
  9. Mix in the cilantro and serve immediately

Filed Under Grains and Lentils, Regional Indian Tagged With Black Pepper, Chickpeas, Cumin, Indian Food, North India, Salads, Sweet Potatoes

Sprouted Green (Moong) Lentils and Peanut Salad

December 30, 2011 Leave a Comment

Savory sprouted lentils tossed with spices and a fresh citrus dressing is the mainstay of breakfast foods particularly inNorthern India. The more common preferred lentil for this creation is usually a small red lentil. Sprouting all kinds of grains is possible and I am personally partial to sprouting whole green moong beans. The dark green color softens and the round grains expand to an oval size. You are left with a beautiful assortment of green and white grains with white sprouts. These sprouted grains also tend to be a powerhouse of nutrition. I substituted the potatoes in this recipe for toasted peanuts to come up with a salad, that is close to the one that my mother-in- law and  sister-in-law puts together.

Eating and cooking so much, I cannot help observing that there is too much of a tendency to over-indulge. My new year’s resolution is to put together meals that are complete and comforting that offer the opportunity for healthy indulgence.

 

Sprouted Green Lentil Salad

 Prep Time: 15 minutes

Cook Time: 20 minutes

Serves 3

Ingredients

1 cup sprouted green lentils

½ cup grated fresh radishes

½ cup grated fresh carrots

½ cup lightly toasted peanuts

1 large lime

½ teaspoon black salt

½ teaspoon red chili powder

½ red onion, cut into a dice

1 tablespoon finely chopped cilantro

 Method of Preparation

1.  Place the sprouted lentils in a pot of water and cook for about 7 minutes.

2. Drain the lentils and cool.

3. Place the lentils in a mixing bowl, add the radishes, carrots and peanuts.

4. Cut the lime and squeeze the juice over the vegetables and lentils.

5. Add the black salt and toss well.

6. Add in the red onion and cilantro and toss.  

7. Serve this salad as a side dish with the food.

 Sprouting Lentils or Grains

 Soak the grains in water for about 4 hours. Drain the water. Place in a sprouting container. I use a multilayer compartment which keeps the grains moist without any contamination. Set this aside for 2 to 3 days. You should see the sprouts appear as tiny shoots. The reason for sprouting lentils other than appearance is the nutritional value, sprouted lentils and beans are a powerhouse of nutrition!

 

Filed Under Black Salt, Grains and Lentils, Uncategorized Tagged With Black Salt, carrots, Detox, Green Lentils, Lime, peanuts, Radish, Salads, Sprouts, Vegan

Winter Bright Corn Salad

December 21, 2011 Leave a Comment

One of the recent joys of my life, which has been shaping out to be the new bane of my husband’s existence is a local pawn and used item shop. It is a quaint little shop that mostly carries used electronic gadgets, the very kind that makes my eyes light up in simple delight. Like most gadget lovers, I too like new toys but mostly on the cheap side. I know that I am not unique in these quirks. I know other fellow gadget lovers also are fickle in their infatuations and flirtations with gadgets.

So, in the past few months I have gotten myself an extra tablet, all the better to read stories with. I have also gotten a new lens on the cheap. I of course do not know the first thing about focusing with this rather odd looking small creature, but this weekend I shall be shooting food and the children, the cat and almost anything else that catches my eye. I have also been looking out for a small Christmas tree, for the children, unfortunately not something that I have been able to find at the pawn store.

In the meantime, I came up with something a little different, a winter corn salad. I was surprised at how well it turned out. I call this a winter corn salad for two reasons. I realize that these two things might not make sense to you as a proposed logic, but it is my logic and I am sticking to it. So, first up, it is made with frozen organic corn, something no one would use in summer when the shelves are bursting with fresh ears of pale golden corn. The texture of this dish however works well with the frozen sweet variety and the second winter component is that it is a lightly cooked dish and can be served warm.

 Winter Bright Corn Salad

 Prep Time: 10 minutes

Cook Time: 10 minutes

Serves 4

 Ingredients

 2 tablespoons oil

1 teaspoon cumin seeds

1 red onion, cut into a dice

1 teaspoon grated ginger

1 large red bell pepper, cut into a dice

1 and ½ cups of frozen organic corn (does not need to be thawed)

1 green chili minced

½ teaspoon salt

1 lime

3 tablespoons minced cilantro

 Method of Preparation

 1. Heat the oil on medium heat for 1 minute, add in the cumin seeds and cook for 20 seconds until the seeds begin to sizzle.

2. Add in the onion, ginger and the red bell pepper and cook for about 2 minutes on low heat until the onion turns gently transluscent.

3. Add in the corn, green chili and the salt and stir well.

4.Cook for 5 minutes.

5. Cut the lime and squeeze in the juice and stir in the cilantro and serve warm.

 

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Corn Salad
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

A lively and crisp warm corn salad made with with organic corn, bell peppers, green chilies and cilantro
Ingredients
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 red onion, cut into a dice
  • 1 teaspoon grated ginger
  • 1 large red bell pepper, cut into a dice
  • 1 and ½ cups of frozen organic corn (does not need to be thawed)
  • 1 green chili minced
  • teaspoon salt
  • 1 lime
  • 3 tablespoons minced cilantro

Instructions
  1. Heat the oil on medium heat for 1 minute, add in the cumin seeds and cook for 20 seconds until the seeds begin to sizzle.
  2. Add in the onion, ginger and the red bell pepper and cook for about 2 minutes on low heat until the onion turns gently transluscent.
  3. Add in the corn, green chili and the salt and stir well.
  4. Cook for 5 minutes.
  5. Cut the lime and squeeze in the juice and stir in the cilantro and serve warm.

Filed Under Uncategorized, Weeknight Cooking Tagged With Chilies, cilantro, Corn, Red Onions, Salads

Chicken Tikka Salad with Garden Lettuce and Potatoes

June 11, 2011 Leave a Comment

 The truth is a grilled chicken salad is always a good idea, especially when the mercury is soaring.

In case, people in the Westchester area have not noticed, summer has timed itself perfectly with memorial day and dropped itself on everyone’s porch and gardens.

A chicken tikka is really a good seasoned version of grilled or baked chicken. I have been cooking the chicken in the oven and baking a nice fresh golden potato with it. Served with sliced garden fresh radishes and red onions, you have a meal that is filling, tasty and generally prepared without much active cooking time. If you are eating and trying to get work done, this also make for a convienient meal.

Chicken Tikka Salad

Prep Time: 2-3 hours (includes time for marinating)

Cook Time: 25-30 minutes

Makes 4 servings

Ingredients

1/2 cup low fat yogurt

1 tablespoon tandoori masala

2 pods garlic

1 inch piece of fresh peeled ginger

2 green chilies

1 teaspoon salt

1.5 pounds of boneless skinless chicken, I personally like chicken thighs

1 medium sized baking russet potato

1 large red onion

2-3 cups of chopped fresh lettuce

1 lime

1/3 cup extra virgin olive oil

1/2 teaspoon black salt

1 teaspoon honey

Method of Preparation

1.Mix together the yogurt and the tandoori masala.

2. Place the garlic, ginger and the green chilies in a food processor and grind to a very fine consistency.

3. Mix in the yogurt mixture, stir in the salt and add the chicken and marinate for about 2 hours outside the refridgerator.

4. Heat the oven to 350 degrees.

5. Wrap the potato in a foil, place the chicken on a baking sheet (I did not skewer the chicken for this purpose).

6. Spray well with baking spray and bake for about 25 minutes.

7. Cook for 25 minutes.

8. Cut the onion, into 1/4 inch thick rounds and separate the rings and spread over the chicken piece to let me heat through. Keep the chicken in the oven while preparing the salad.

9. Remove the potato and cut into small pieces rounds or a dice.

10. Place the lettuce in a mixing bowl. Add in the potato.

11. Add the chicken pieces and the onion rings.

12. Mix the lime juice, olive oil, black salt and honey well and drizzle the dressing over the salad and serve.

The salad should be warm not hot.

Filed Under Local and Backyard Cooking, Uncategorized, Weeknight Cooking Tagged With Chicken, Lettuce, Salads

Bruised Tomato Mint salad in yogurt

August 21, 2010 Leave a Comment
This is a really simple inspiration from all the lovely tomatoes that we have in the house and the tons of fresh mint that is blossoming in a planter. Ok, the mint and all the summer herbs are really a big deal, because they are actually being grown by me and not the husband. I have had them from May, they are this far thriving. I have mint, oregano, rosemary, marjoram, lemon thyme and lemon verbana. I have been doing things with them as and when I can. Today it was the mint and oregano’s turn. This recipe is almost like an meeting of Tzatziki and tomato raita, the flavors certainly work well together, but then again I always, say, if its fresh and local it works! I have over time tweaked and adapted this recipe, the most significant change being the addition of the red onions. I think that I am somewhat settled with this version, until of course I tweak it again. If you like it spicy, you can actually sprinkle some red pepper flakes over the salad, I have tried both variations and tend to like it both ways.
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Bruised tomato mint salad in yogurt

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Yield: 4 to 6

Ingredients

  • 4-6 small fresh tomatoes
  • 1 teaspoon minced garlic
  • ¼ cup olive oil
  • ½ teaspoon red pepper flakes (optional)
  • 2 tablespoons of chopped fresh mint leaves
  • 1 tablespoon fresh oregano
  • ½ cup low fat yogurt
  • 1 teaspoon salt
  • ½ teaspoon sugar
  • 1/2 cup lightly roasted coarsely ground peanuts
  • 1 small red onion, halved and thinly sliced
  • Extra mint to garnish

Instructions

  1. Cut the tomatoes into halves
  2. Toss the tomatoes with the garlic, olive oil and the red pepper flakes if using and set aside for 10 minutes.
  3. Cook lightly on a grill for 3 to 4 minutes skin side up, till the skin of the tomato is barely bruised and lightly charred, reserve any leftover oil. Alternately, the tomatoes can be broiled for 6-7 minutes, with the skin side up.
  4. Place in a mixing bowl as they are done and pour any remaining oil marinade into the bowl over the tomatoes, and add in the mint leaves and the salt.
  5. Whip the yogurt with the salt and sugar pour over the tomatoes.
  6. Lightly mix in the peanuts and garnish with the red onions and extra mint. This salad can be enjoyed as a light, balanced summer meal.
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Filed Under Local and Backyard Cooking Tagged With Mint, peanuts, Salads, tomatoes, Yogurt

The garden and salad series

June 16, 2010 3 Comments
Te garden is green and lush, with all still plenty of lovely green lettuce, lots of lovely fresh lettuce and berry trees that are begining to wake up. The first of these are the blueberries that adorn their tiny little plants in pretty little clusters. I have been trying hard to get some pictures with them just with one or two berries turning blue, and finally managed to get something this week. The beauty of the seasons is there predictability and of course there landmarks, the daffodils tell us that spring is on its way, followed by the vibrant forsythia’s that fill our hedges with yellow and of course the rains that bring with them the beauty of late May flowers.
These delicate and pretty breakfast radishes were what came in this week. I know dear reader that you are probably getting tired of all my salad posts. It is one of those downsides of seasonal eating, you cannot plan what you get and you make do with what nature gives you.
 
 
This Lemon Wasabi Salad recipe was inspired by this post and something that I had tried a while back adding a touch of wasabi powder to the radishes. So this is how my lemon wasabi radish salad ended up.
 
Lemon Wasabi Radish Salad
 
Prep Time: 25 minutes (includes some time to let the salad mature)
 
Ingredients
 
4-6 small radishes (I used tender breakfast varieties)
1/2 teaspoon powdered wasabi
1/2 teaspoon black salt
1 red onion, thinly sliced into rings
2 cups chopped fresh green leaf letuce (optional)
1 teaspoon chaat masala
2 tablespoons minced cilantro
1/2 teaspoon sugar
1 fresh lemon, cut into half and seeded
 
Method of Preparation
 
1. Slice the radishes thinly and add the wasabi and the black salt.
2. Add in the red onion and toss well and set aside for about 5 minutes to let the flavor deepen.
3. Add in the letuce, chat masala, cilantro and the sugar and shake well.
4. Squeeze in the lemon juice and set the flavors settle for about 5 minutes, before serving.
 
Lately I have been at home for a few weeks, mostly nursing my shoulder and trying to figure out how to stay engaged. One of my activities have been to play house. By this, I am looking at some of the really dated furniture in our lower level, consists of a 18-year old futon that I had from my college days. We do not have a whole load of space downstairs, especially since we now have a piano, for my budding musicians, the idea of a medium sized sectional sofa sounds appealing.
 
Filed Under Local and Backyard Cooking Tagged With Dressings, Lettuce, Salads, Spring

Zippy Egg Salad Sandwiches

May 30, 2010 6 Comments

It was a group party event – one of the several that dominated her life as the mother of 2 elementary school children – birthdays, school pot lucks, general gatherings and of course just lunch at home with friends. This recipe worked really well – it seemed to still retain a touch of novelty, got done in a hurry, did not bother the little palates too much and actually met all the alergy restriction and got done in somewhat small order – the recipe being her tested and tried egg salad with zip! Usually she toned up or down ingredients, like the onions, green chilies depending on her crowd, but overall stuck to the same formula.

Today was no different, she boiled her dozen eggs, cooled and shelled them, carefully reserving the shells for the compost when her daughter Maya rushed in and hugged her. With her hands on her hips, she demanded -, :”Lana told me your egg salad is different, is that true?”

She looked at the child and smiled and said, “Well, anything I make for you is different, since you are special…” Mentally, she thought, “Please, dont create troubles with this one…”

Maya happily informed her, “Lana told me they all love it, but its different, did your mother teach you how to make it?”

This question caught her by surprise and threw her back to a time almost a decade and a half ago, a time she had forgotten, a time when life was different.

She remember the little graduate apartment, in Cambridge, the one unknown to anyone she knew today, the one she shared with Nick – her first love, the one who got away.  It was her first year away from home, away from that sheltered quite life in Cal, where everything seemed so secure, predictable and without trouble. She came to college for graduate studies and in the two years also grew up and learnt more about life that she had ever expected.

Two months, into college, she was paired with Nick for a class assignment with Nick – for reasons she could not explain, they fell in love. Theirs was a deep and passionate love, and yet full of laughter, intense and heady. It stayed that away for 2 years until it was time for them to make serious decisions. Then somehow, she just could not just follow her heart, she left amidst tears, without too many words carrying the image of his shocked pained expression with her in the deep recesses of her secret self. 
She allowed herself few regrets – life just did not allow that. That time in life, with its unfulfilled promise left her, taking some of herself with it.

Over time, she went to work in NYC, in time through appropriate connections and introductions met Anil – an amiable and suitable boy. Life was not unhappy, Anil travelled and worked hard as did she. In time, their life had settled into a busy predictable pace, particularly after Maya. It was very rarely, on late nights when the house settled down after everyone went to sleep, she could not help wondering about what might have been had she been braver – would life have been different?

Maya’s question reminded her of the origins of this infamous salad – a summer picnic at Nick’s sisters house, when they wanted something Indian. Her sparse pantry had very few “Indian” ingredients but nonetheless this salad emerged as an “Indian” egg salad and stayed that way even when “they” were done.

“Ma, you look sad?” the girl asked quietly… She looked at her daughter and quietly hugged her and proceeded to chop the eggs.

Zippy Egg Salad

Prep Time: 5 minutes
Cook Time: 10 minutes

Makes 1.5 cups of egg salad

Ingredients

1 dozen hard boiled eggs, shelled
1/3 cup mayonaise
1/4 cup mild mustard
1/4 cup tomato ketchup
1 red onion, finely chopped
1/3 cup chopped cilantro
1 tablespoon red pepper flakes
2 teaspoons salt
1 teaspoon sugar

Method of Preparation

1. Place the eggs in a mixing bowl and mash coarsely.
2. Mix in the mayonaise, mustard and tomatoe ketchup.
3. Mix in the onion, cilantro, pepper, salt and sugar.
4. Use for sandwiches.

I release this post from its shadows from my drafts, with some trepidation, for an interest event called Chalks and chopstickes, started by Aqua, making a second edition appearance at Sandeepa’s blog.

Well, the story might not be good, the salad is actually pretty tasty…

Filed Under Weeknight Cooking Tagged With Eggs, Salads, Sandwiches

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