Showing posts with label
salad
Since reading The Plant Paradox by Steven Gundry, M.D, I see vegetables in a new light. According to the former heart surgeon, plants contain proteins called ‘lectins’, a natural defense mechanism which is harmful when ingested by us. His Plant Paradox diet recommends eliminating lectins by cutting out a long list of foods, including nightshade vegetables like eggplants, red peppers, tomatoes, and legumes like lentils and beans.
Making coleslaw salad at home is easier than one would imagine and you don’t even need any mayonnaise either. I’ve used crème fraiche, sour cream works just as well.
How to make Coleslaw Salad without Mayonnaise
Refrigeration Time: +/- 1 hour
Total time: 1 hour , 5 minutes
Yield: serves 4
Ingredients Coleslaw Salad
- quarter cabbage
- 2 medium carrots
- 2 tablespoons white vinegar
- quarter teaspoon mustard
- quarter teaspoon honey or sugar
- pinch of salt
- 200g crème fraiche
- Method
- 1. Slice the cabbage fine.
- 2. Grate the carrots.
- 3. Combine the salt, vinegar, honey and mustard. Drizzle over the cabbage and carrot. Mix well to combine.
- 4. Add the crème fraiche. Mix until the cabbage and carrots are smothered in crème fraiche.
- 5. Cover and place in the fridge until needed. For best results, the coleslaw salad should be refrigerated for at least an hour before serving. Your homemade coleslaw salad will be best served with Roast Chicken.
Roast Chicken Recipes
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The Sweet Taste of Carrots are the Perfect Accompaniment to Curry
Amma loved her carrot salad with extra green chilies and no Sunday lunch was complete without carrot salad. Though carrots were often the predominant ingredient in this medley of vegetables - carrots were often complimented by other ingredients-depending on what was in the fridge. These often included a combination and /or of grated carrots, sliced cucumbers, tomatoes, iceberg lettuce, onions and chillies topped with a salt and vinegar dressing or lemon juice.
Amma’s Fried Brinjal recipe was much like her batter for frying fish. It contained flour and spices. The Brinjal (Aubergines) were sliced into thin discs then coated in batter before being deep fried. Amma mostly made Fried Brinjal as a topping for her Veg Pizza.
How To Make Fried Brinjal
This recipe serves 2 using 1 aubergine. To make a larger quantity increase the ingredients proportionately.
Ingredients
How To Make Aubergine Bows
How To Make Fried Brinjal
This recipe serves 2 using 1 aubergine. To make a larger quantity increase the ingredients proportionately.
Ingredients
- (1 cup cake flour + ½ teaspoon baking powder ) or 1 cup self raising flour
- ½ cup pea flour (gram flour)
- 1 cup milk
- 1 egg
- Salt
- ½ teaspoon garam masala
- ½ tablespoon chilli powder (use desired limit)
- Oil for frying
- 2 large Brinjal (sliced thin)
Method
1. Sift the dry ingredients- this will help prevent the batter from having any lumps.
2. Add the beat egg to the milk.Combine then add to the dry ingredients.
2. Add the beat egg to the milk.Combine then add to the dry ingredients.
2. Stir to form a thick paste like consistency.
3. Slice Brinjal into thin discs. Pat dry with so that the batter sticks to the brinjal.
6. Immerse a few Brinjal slices into the batter then fry on medium heat until the batter browns slightly.
7. Drain off excess oil. Serve warm.
Healthy Alternative to Fried Brinjal
Delicious as they are I prefer ‘fried brinjal without flour and the excess oil. To make a healthier alternative to fried brinjal simply omit the flour and excess oil for frying. Instead place the Brinjal in a bowl then add spices and a teaspoon or two of oil (preferably olive oil). Pre-heat the oven. Place Brinjal slices on parchment/oven paper then bake for 30 minutes on 180 degrees.
If you have a fan function in your oven this works best. Cooking times may vary depending on oven types. It is best to keep a close eye on the brinjals so that they don’t burn. Turning the Brinjal helps cook them evenly.
Alternatively you could also toast them on a heated pan instead of using the oven. This works best when the Brinjal is sliced thin.
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| © 2011 l www.foodlikeammausedtomakeit.blogspot.com |
How to Serve Fried Brinjal?
Amma used fried Brinjal a topping on Veg Pizza, it can also be served in a salad.
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| © 2011 l www.foodlikeammausedtomakeit.blogspot.com |
To make Aubergine Salad you will need:
- A bunch of your favorite salad greens
- Fried Brinjal
- Diced cucumber
For the dressing:
- ½ red chilli chopped fine
- ½ teaspoon mustard
- ½ honey
- Salt and ground black pepper
- 1 tablespoon vinegar.
1. Place the salad greens in a bowl. Top with fried Brinjal slices.
2. Combine the honey, mustard, salt, pepper and vinegar. Mix until a uniform liquid is formed. Drizzle over the salad.
How To Make Aubergine Bows
To make Bows as I have for this salad - simply twist the aubergine slices to form bows
