Gajarachi Koshimbir / Carrot salad

 Koshimbirs are an integral part of a Maharashtrian meal. Just a small part of the Thali ensemble, yet there was so much variety. Some were raw vegetables blended with yoghurt, or just seasoned with lemon juice, some had cooked  vegetables like beetroot, while some were tempered. An accomplished cook or housewife (Sugran) often used the salads to showcase their creativity, 

This salad is as visually delightful as it is easy to make. 

2 washed and peeled carrots, finely grated

1 medium onion finely chopped ( I prefer the white onions which have a milder taste) 

1 green chilli slit or finely chopped ( this is completely optional, but I love the bite of finely chopped chillies ) 

chopped green coriander leaves

lemon to be squeezed

salt to taste

Crushed roasted peanuts or any other toasted nuts 

For tempering:

2 tsp oil

1/4 tsp mustard

a pinch of asafoetida

Mix the grated carrots, chopped onions, coriander leaves and chillies. Add lemon juice and salt. Heat oil and add mustard seeds, switch off the flame add the asafoetida. Garnish with the nuts and enjoy it as it is or chilled. 

Amba Dal - Mango flavoured dal relish

So the other day I get to my Music Class. I really look forward to being a student again. Learning, pushing myself stretching my limits to understanding what is being taught. I love Music and have been eager to learn to sing without being afraid of putting myself off Music. A lovely friend finally cajoled me into joining. My Music teacher is not just an accomplished singer, a wonderful teacher , but also an amazing cook. So every session ends with a treat coming out of her kitchen. Just as much as we enjoy the Music class, the treat that follows is thoroughly relished.
This week was a gruelling session , add to that being taught to play the  harmonium. At 45, its a bit unnerving to venture into new territory. However we get through the difficult part and out comes the food tray with a cheerful looking salad. Its yellow, happy looking and smells of raw mango. It just cant get any more tempting. What was being served is a delicacy every Maharastrian Brahmin household has served on special days. Vatli Dal or Amba Dal is basically a non cooked , relish made with raw mango, split chick pea dal and tempering. Garnished with fresh dessicated coconut and green coriander , its enough to make anyone drool.

While I shamelessly devoured the Amba dal , I was mentally crossing off a checklist of the ingredients I had at home. Thankfully , I had everything I needed Well then , not a moment to be lost. That was what I was making for next days dinner. That with a light tomato sar (tomato soup with a tempering of cumin seeds) and shallow fried Alu Wadi ( Steamed colacassia leaves with a chick pea flour filling) , was what was going to be a fantastic Maharashtrian light dinner menu.

Quickly the simple list of ingredients
1 cup of split chick pea dal , picked , washed and soaked for an hour
1 tsp each of mustard seeds, turmeric powder, salt
a pinch of asafoetida
2 small green chillies split
8-10 curry leaves
1 tblsp oil
2 tblsp each of fresh dessicated coconut and finely chopped green coriander leaves
2 tblsp of grated raw mango

Wash and drain the Chick pea

dal . Heat oil in a heavy bottomed pan. add in the asafoetida, then the mustard seeds. Once the seeds pop , add the green chillies, curry leaves and the turmeric powder. Fry for 10 seconds. Add the chick pea dal and cover the pan. Take the pan off the flame and let it cool. Meanwhile in a chopper , finely chop the grated mango , add the seasoned dal and salt to taste. Chop it up coarsely. Garnish with fresh dessicated coconut and green coriander leaves. Add a dash of lemon of you like it a bit sour ( I DO!)

This can be served as a Chutney , a salad ( you can even add finely chopped cabbage to this) or can be just eaten on its own. Do it your way . Try this out this summer.

Gado Gado Salad

As all salads go, this one wins as my favourite salad. Its a bit fussy because of the dressing , but combines health , taste and visual appeal in one simply irresistible dish. I often eat it as a complete dinner along with a simple tomato soup. The dressing once made, keeps well for 2-3 days. So you can enjoy this salad once more. Aaaah.

Its basically a combination of cooked and raw vegetables. Its got crispness , its got crunch and the satiator of all cravings PEANUT BUTTER. You can use crushed roasted unsalted peanuts if you like instead. Every next person has a slight variation in the dressing of this salad. It does'nt matter, you may find your own variation by tweaking a couple of ingredients. I'm giving here my suggested dressing.

For the Dressing
1 tblsp Mango Chutney / any sweet and sour pickle
2 cloves Garlic
1 Green Chilli
1 tblsp Lime Juice
1 tblsp soy sauce
a small bunch fresh corriander leaves
1/2 cup Chunky Peanut butter or Crushed roasted peanuts

4 tbsp Coconut Milk
salt to taste


Vegetables
Blanched French Beans kept whole and chilled
Blanched carrot juliennes as thick as the beans and chilled
Shredded cabbage/ chinese cabbage

Blanched Broccoli

Blanched Caulifower
Beansprouts
Sliced Tomatoes
Thick Cucumber Juliennes
Shredded Lettuce

Cubed, boiled potatoes( can be fried if you like) 

I have not mentioned the quantity of vegetables , but roughly about 4 cups of all vegetables mixed is good. Any vegetable can be skipped. Honestly this is a great salad to make if you are cleaning out your fridge. Just use whichever of these are available.
Put all the dressing ingredients , except peanut butter/ peanuts , into a blender. Puree them. Mix in the peanut butter/ peanuts and give one short whip.
Mix the vegetables and pour the dressing on it. Serve without mixing. You can serve it with a boiled egg on the side or sliced tofu. You can added boiled chicken. A sprinkle of brown fried onions adds a nice flavour to the salad. 

Dried Shrimp Kismur

A delectable Goan delicacy, Kismur is practically a salad. Vegetarians can substitute the dried shrimp with roasted red chilli papads , crushed. A brilliant side dish with hot phulkas.

1 cup dried shrimp, 4 tbsp dessicated coconut, 1 chopped white onion, 1 chopped green chilli, 1 tsp tamarind, 1/2 tsp salt.
mix the tamarind paste with a little water. Mix with the onions, coconut and salt.
Dry roast the dried shrimp on a low heat, stirring every few seconds so as to not burn them.
Mix the shrimp with the coconut-onion mixture. Enjoy the kismur with rotis. Another spicier option is to temper the kismur . Heat a tsp oil , add mustard seeds. When they splutter add the onion and red chilli powder. take off heat immediately , add coconut, tamarind paste, salt and shrimps. You can substitute the shrimp with dry roasted , crumbled mackerel, bombay duck or prawns. Vegetarians try the spicy red chilli papad , roasted & crushed.