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Here is the cu***ber and peanut salad recipe which I mentioned on =
another thread yesterday. It is from Julie Sahni's Classic Indian =
Vegetarian and Grain Cooking, which I really enjoy. =20
I changed it a little to suit my tastes - I made a note at the bottom. =
I roasted my own peanuts (I keep raw ones in the house) and then ground =
them in my food processor, but it could be done in a mortar and pestle. =
They don't become a fine powder when done this way, as they are still =
oily. I have been told by a Maharashtrian friend that this is just =
fine. I also used a hothouse cu***ber (instead of the standard variety) =
which are often called "English Cu***bers" here in the US... what do you =
call them? =20
Anyway, it's a great salad, refre****ng and full of flavor. Enjoy!
Judy B - Rochester, NY, US
Khamang Kakdi - Cu***ber and Peanut Salad - Maharashtrian Style
=20
Serves 6
=20
3 large cu***bers
1/3 cup roasted peanuts (salted or unsalted is fine), ground to a fine =
powder
3 tablespoons chopped fresh cilantro
1 =BD tablespoons chopped fresh mint leaves (optional)
2 teaspoons sugar
Juice of one small lemon
=20
For the spice-perfumed butter
=20
2 tablespoons usli ghee or light vegetable oil
=BE teaspoon black mustard seeds
=BE teaspoon ***in seeds
=BC teaspoon ground asafetida
1/8 teaspoon turmeric
8 hot green chilies, shredded
Coarse salt to taste
=20
Peel the cu***bers and cut them in half. Using a spoon, scrape out the =
seeds. Grated the cu***bers, using a coarse blade of a grater of food =
processor. Put the cu***ber in a colander and squeeze hard to extract =
any excess water, and put it into a bowl. Add the next five ingredients =
(four if you don't use the mint!) and toss well.
=20
Heat the usli ghee or vegetable oil in a small frying pan over high =
heat. When it is very hot, add the mustard seeds. Keep a pot lid =
handy, as the seeds may spatter and fly all over. As the seeds are =
spattering, add the ***in and continue cooking until mixture turns =
several shades darker (about 15 - 20 seconds). Add the asafetida, =
turmeric, and chilies, shake the pan for a few seconds, and pour the =
entire contents of the pan over the cu***ber mixture. Add salt to =
taste, and toss well to coat the cu***ber mixture with spices.
=20
Serve immediately. If you do not plan to serve immediately, do not add =
the peanuts, sugar, or salt until serving time.
=20
Judy's notes: I did not peel or scrape the cu***bers, as I used the =
long hothouse kind. I chopped the cu***ber instead of grating it, which =
is simply my preference. Since I used the longer cu***ber, I used one =
of these instead of three standard cu***bers, and thought the balance =
was really good.
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<META http-equiv=3DContent-Type content=3D"text/html; =
charset=3Diso-8859-1">
<META content=3D"MSHTML 6.00.6000.16525" name=3DGENERATOR>
<STYLE></STYLE>
</HEAD>
<BODY bgColor=3D#ffffff>
<DIV><FONT size=3D2>
<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><FONT size=3D3>Here =
is the cu***ber=20
and peanut salad recipe which I mentioned on another thread =
yesterday. It=20
is from Julie Sahni's Classic Indian Vegetarian and Grain Cooking, which =
I=20
really enjoy. </FONT></P>
<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><FONT =
size=3D3></FONT> </P>
<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><FONT size=3D3>I =
changed it a=20
little to suit my tastes - I made a note at the bottom. I roasted =
my own=20
peanuts (I keep raw ones in the house) and then ground them in my food=20
processor, but it could be done in a mortar and pestle. They don't =
become=20
a fine powder when done this way, as they are still oily. I have =
been told=20
by a Maharashtrian friend that this is just fine. I also used a =
hothouse=20
cu***ber (instead of the standard variety) which are often called =
"English=20
Cu***bers" here in the US... what do you call them? </FONT></P>
<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><FONT =
size=3D3></FONT> </P>
<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><FONT =
size=3D3>Anyway, it's a great=20
salad, refre****ng and full of flavor. Enjoy!</FONT></P>
<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><FONT =
size=3D3></FONT> </P>
<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><FONT size=3D3>Judy B =
- Rochester,=20
NY, US</FONT></P>
<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><FONT =
size=3D3></FONT> </P>
<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><FONT =
size=3D3>Khamang Kakdi -=20
Cu***ber and Peanut Salad =96 Maharashtrian Style</FONT></P>
<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><?xml:namespace =
prefix =3D o ns =3D=20
"urn:schemas-microsoft-com:office:office" /><o:p><FONT=20
size=3D3> </FONT></o:p></P>
<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><FONT size=3D3>Serves =
6</FONT></P>
<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><o:p><FONT=20
size=3D3> </FONT></o:p></P>
<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><FONT size=3D3>3 =
large=20
cu***bers</FONT></P>
<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><FONT size=3D3>1/3 =
cup roasted=20
peanuts (salted or unsalted is fine), ground to a fine powder</FONT></P>
<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><FONT size=3D3>3 =
tablespoons=20
chopped fresh cilantro</FONT></P>
<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><FONT size=3D3>1 =BD =
tablespoons=20
chopped fresh mint leaves (optional)</FONT></P>
<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><FONT size=3D3>2 =
teaspoons=20
sugar</FONT></P>
<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><FONT size=3D3>Juice =
of one small=20
lemon</FONT></P>
<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><o:p><FONT=20
size=3D3> </FONT></o:p></P>
<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><FONT size=3D3>For =
the=20
spice-perfumed butter</FONT></P>
<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><o:p><FONT=20
size=3D3> </FONT></o:p></P>
<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><FONT size=3D3>2 =
tablespoons usli=20
ghee or light vegetable oil</FONT></P>
<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><FONT size=3D3>=BE =
teaspoon black=20
mustard seeds</FONT></P>
<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><FONT size=3D3>=BE =
teaspoon ***in=20
seeds</FONT></P>
<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><FONT size=3D3>=BC =
teaspoon ground=20
asafetida</FONT></P>
<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><FONT size=3D3>1/8 =
teaspoon=20
turmeric</FONT></P>
<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><FONT size=3D3>8 hot =
green chilies,=20
shredded</FONT></P>
<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><FONT size=3D3>Coarse =
salt to=20
taste</FONT></P>
<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><o:p><FONT=20
size=3D3> </FONT></o:p></P>
<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><FONT size=3D3>Peel =
the cu***bers=20
and cut them in half. Using a spoon, scrape out the seeds. =
Grated=20
the cu***bers, using a coarse blade of a grater of food processor. =
Put the=20
cu***ber in a colander and squeeze hard to extract any excess water, and =
put it=20
into a bowl. Add the next five ingredients (four if you don=92t =
use the=20
mint!) and toss well.</FONT></P>
<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><o:p><FONT=20
size=3D3> </FONT></o:p></P>
<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><FONT size=3D3>Heat =
the usli ghee=20
or vegetable oil in a small frying pan over high heat. When it is =
very=20
hot, add the mustard seeds. Keep a pot lid handy, as the seeds may =
spatter=20
and fly all over. As the seeds are spattering, add the ***in and =
continue=20
cooking until mixture turns several shades darker (about 15 =96 20 =
seconds). =20
Add the asafetida, turmeric, and chilies, shake the pan for a few =
seconds, and=20
pour the entire contents of the pan over the cu***ber mixture. Add =
salt to=20
taste, and toss well to coat the cu***ber mixture with =
spices.</FONT></P>
<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><o:p><FONT=20
size=3D3> </FONT></o:p></P>
<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><FONT size=3D3>Serve=20
immediately. If you do not plan to serve immediately, do not add =
the=20
peanuts, sugar, or salt until serving time.</FONT></P>
<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><o:p><FONT=20
size=3D3> </FONT></o:p></P>
<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><FONT =
size=3D3>Judy=92s notes: =20
I did not peel or scrape the cu***bers, as I used the long hothouse =
kind. =20
I chopped the cu***ber instead of grating it, which is simply my=20
preference. Since I used the longer cu***ber, I used one of these =
instead=20
of three standard cu***bers, and thought the balance was really=20
good.</FONT></P></FONT></DIV></BODY></HTML>
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