Peas in a pod-salad and smoothie!

Wednesday 27 May 2009 | Posted by Kishi | Dressings,Easy Cooking,Fruits,Salads

Have had a long day of work, so this post will be short, tangy and exotic!
I love eating salads but they have to be out of the ordinary and vivid. Many people fail to appreciate Salads. Often I feel that you can take nuts and bolts like the greens, some fruits, cucumber, onions and tomato and make it exotic with some funky dressing. We always have fruits lying around and basics like vinegar, oil…a little concoction can do wonders try it. Just be innovative and adventurous.
Top it with nuts or croutons…a quick meal ready! Add fruits like mango and litchi to add sweetness.

FYI: The jargon Salad days meaning a “time of youthful inexperience” (on notion of “green”) was first recorded by Shakespeare.

Mixed FruitsAccompany your salad wit a refreshing FRUIT SMOOTHIE!!
Take all the fruits you like, put them in a blender; add some mint and some yogurt! Voila…a tropical summer delight:)


Pineapple 1/4 each
Ginger 30 Gms
Mustard 15 Gms
Champagne vinegar 1/2 cup
Cilantro, coarsely chopped 1/8 cup
Olive oil 1 cup
Salad/vegetable oil 1 cup
Salt 2 tsp.
Coarse black pepper 1 1/2 tsp.


1. Peel pineapples and process in grinder until smooth.
2. Remove pineapple and puree ginger.
3. Transfer pineapple, ginger, mustard, and vinegar into bowl and do a double boiler
4. Puree with a Braun mixer and slowly incorporate the oils.
5. Add the cilantro and season with salt and pepper.

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Lazy sunday dressing..

Sunday 24 May 2009 | Posted by Kishi | Dressings,Salads

dressingAm lazy today, don’t feel like working don’t feel like doing anything to be spot on. If I crave something I wish it would fly and just come right in front of me. If I thought hills I wish was in hills. Guess I am on a fantasy spree today. The heat is getting to me. I was thinking – vacation -lavish hotel-tapas style food-comfy cosy bed-cool breeze-walk around the pool-Mediterranean village…..oh wow if only thoughts could be reality as quickly as one thinks! The wonders that happen in a brain!
Okay so getting back to my real world. Here is a fabulous lazy sunday recipe.
Take some greens add in fresh peaches and cherry and just add some of this dressing!
Enjoy while I get back to my movie…


Ricotta cheese, 150 gr.
Goat cheese 180 gr.
Yogurt 240 gr.
Cider vinegar 75 gr.
Fresh ground black pepper 1/8 tsp.
Ground cayenne pepper 1 pinch
Salt 1 tbsp.
Chives, fresh 30 gr.

1. Puree ricotta and goat cheese until smooth, add yogurt and blend. Add vinegar and blend.
2. Remove from blender and mix in all other ingredients except chives
3. Add chives at the end.

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Pickled Red Onion

Wednesday 6 May 2009 | Posted by Kishi | Pickles

Red OnionI thought that pickled onions (white) were a solely English, to be devoured with fish and chips.
I was wide of the mark though it seems, the Swiss dole out with Raclette (Salted Cheese made with Cow’s milk).A friend told me she was surprised when she was in HKG where they are served it as an appetizer in Cantonese restaurants, and us Indians use the red ones and eat it repeatedly when we go to family restaurants where its one of the condiments.
I’m going to skip over all of that for a minute though and give you some insight on Pickling. It’s is an old way of safeguarding food, before we had refrigeration. In the Western world it’s all but redundant for matter-of-fact, but we are still using this antiquated method just because it tastes so good. Simple dishes like daal, curries or plain paratha (Indian layered bread) crusty bread and cheese sandwich or a burger get a kick with the addition of a pickled onion with mustard.
A good pickled onion ought to be concentrated, both in flavor and munch, if it doesn’t provide you some sturdy resistance to being bitten, tagged along by a gratifying crunching sound, then you might as well throw it away as far as I’m concerned.
Try this recipe you can use small whole ones or slice them and see if you get that agreeable reaction…


Red onions, sliced rings, 250-300 Gms
Red wine vinegar 2 cup
Water ¼ cup
Salt ½ Tsp.
Black pepper cracked ¼ tsp.

1. Combine vinegar, water, sugar, salt and pepper and bring to a boil. Remove from the heat and reserve warm.
2. Blanch the onions in boiling salted water for 20 seconds, drain and combine with the vinegar mixture.
3. Let cool and refrigerate.

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