Broccoli Paratha| Flatbread Stuffed With Broccoli

At home, all of us are big fans of broccoli. Broccoli has tonnes of health benefits to it and, thankfully, we don’t really have to sneak it into dishes in our kitchen. I love adding the green veggie to stir-fries, Indian-style curries, khichdi, Thai curries and the like. Did you know that parathas are a delicious way to get all of the goodness of broccoli onto your plates? We do that, quite often!

Today, I present to you the recipe for Broccoli Parathas, the way I make them. If you don’t like broccoli, you must absolutely try these parathas out, and I’m sure you will change your mind about the vegetable. If you do love broccoli, like us, of course you need to try these parathas out! 🙂

Here’s the recipe for Broccoli Parathas, my way!

Ingredients (makes about 6 parathas):

For the filling:

  1. 1 heaped cup broccoli, very finely chopped
  2. 1 medium-sized carrot, peeled and grated medium-fine
  3. 1 medium-sized onion, finely chopped
  4. About 2 tablespoons fresh coriander, finely chopped
  5. 1 tablespoon oil
  6. 2 generous pinches of asafoetida
  7. Salt, to taste
  8. 1/2 teaspoon turmeric powder
  9. 1 tablespoon chana masala or to taste
  10. 1 tablespoon amchoor powder or to taste
  11. Red chilli powder, to taste

Other ingredients:

  1. About 1-1/2 cups whole wheat flour or multi-grain atta
  2. Salt, to taste
  3. 1 tablespoon oil + more as needed to make the parathas
  4. Salted butter, as needed to serve with the parathas (optional)

Method:

First, we will get the dough for the parathas ready. We will let it rest while we prepare the broccoli stuffing.

  1. Take the whole wheat flour or multi-grain atta in a large mixing bowl.
  2. Add in salt to taste.
  3. Adding water little by little, knead into a soft, pliable dough.
  4. When the dough is almost done, add 1 tablespoon of oil. Knead for a couple of minutes more.
  5. Let the prepared dough rest, covered, till you prepare the stuffing.

Now, we will get the broccoli stuffing ready.

  1. Heat 1 tablespoon oil in a pan. Now, add the asafoetida to it, along with the chopped onion, grated carrot and finely chopped broccoli. Mix well.
  2. Saute on medium heat till the vegetables start wilting, 2-3 minutes. Now, add salt to taste, turmeric powder, chana masala, chaat masala (if using) and amchoor powder. Mix well.
  3. Continue to saute on medium flame till the vegetables are completely cooked, about 2 minutes. Switch off gas, and mix in the finely chopped coriander. Keep the filling aside and allow it to cool down completely.

Now, we will prepare the broccoli parathas.

  1. Set a thick dosa pan on high heat. Allow it to get nice and hot.
  2. Get out the dough that we had kneaded and put to rest. Take a small ball of the dough and place it on a flour-dusted work surface.
  3. Roll out the dough into a thickish circle, dusting it with a little more flour as and when needed.
  4. Place a generous spoonful of the cooled broccoli stuffing inside the circle. Bring the ends of the circle together, and roll out the dough again into a paratha. Transfer the prepared paratha onto the hot dosa pan.
  5. Reduce the flame to medium. Spread a little oil around the paratha, and cook evenly on both sides. Transfer to a serving plate. Serve the Broccoli Paratha hot, with a dollop of salted butter on top (if using).
  6. Use all the dough and the broccoli filling to prepare parathas, the same way.

Notes:

  1. Here, I have chopped the broccoli really fine. Instead of that, you could separate the broccoli into large-ish pieces and run them in a mixer or food processor, to get a very fine mince.
  2. Garam masala can be used in place of chana masala. I love using chana masala in this Broccoli Paratha.
  3. A dash of chaat masala can be added to the filling, for extra flavour. I sometimes add it in, and skip it at other times.
  4. I have used home-made multi-grain atta to make these Broccoli Paratha. You can use store-bought multi-grain atta or whole wheat flour instead, too.
  5. Broccoli, carrot and onion go together beautifully in this paratha. I would not recommend skipping either the carrot or the onion.
  6. You may add ginger-garlic paste to the stuffing, if you so desire. I usually skip it.
  7. Use bright green, firm broccoli for best results. Do not buy broccoli that is yellowing or sagging.

Did you like this recipe? Do tell me, in your comments!

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I’m sending this recipe to Fiesta Friday #247. The co-hosts this week are Antonia @ Zoale.com and Laurena @ Life Diet Health.

Corn Dalia Pidi Kozhukattai| Spiced Broken Corn Dumplings

A traditional steamed snack from Tamilnadu and a popular offering to Lord Ganesha on the occasion of Ganesh Chaturthi, pidi kozhukattai is typically made using broken rice and toor daal. That is how it was always done in our family as well. However, in recent years, I began substituting the rice for different things like broken wheat, corn dalia, millets and so on, and have been really happy with the results.

Pidi kozhukattai by themselves are quite a healthy snack. There’s minimal oil used, as these dumplings are steam-cooked. They do not require soaking or any kind of pre-preparation, and can be put together easily. They are extremely filling, making them great for weekday breakfast or dinner and lovely options for school and office lunchboxes. The substitution of rice with millets or dalia makes the pidi kozhukattai all the more healthier, and enables me to create a different-tasting dumplings each time I make these. This Ganesh Chaturthi, I tried my hands at Corn Dalia Pidi Kozhukattai, and all of us at home utterly loved them!

Corn dalia aka broken corn or corn rava is easily available in several departmental stores and health shops. It adds a nice, different-from-the-usual taste to the pidi kozhukattai, and offers them a lovely texture as well. I made these slightly differently from the way I usually make pidi kozhukattai, also adding in some veggies that were languishing in my refrigerator. I must say these changes took the taste to a whole new level.

Here is how I made the Corn Dalia Pidi Kozhukattai.

Ingredients (makes 25-30 pieces):

  1. 2 cups corn dalia
  2. 4 tablespoons chana daal
  3. 6-7 dry red chillies
  4. Salt, to taste
  5. 1 medium-sized carrot
  6. A small piece of cabbage
  7. 6-7 beans
  8. 2 sprigs fresh curry leaves
  9. 1/4 cup fresh grated coconut
  10. 1 tablespoon oil + a little more for greasing the steaming colander
  11. 1 teaspoon mustard seeds (rai)
  12. 1/4 teaspoon asafoetida (hing)

Method:

1. Grind the chana daal and dry red chillies to a coarse powder, using a small mixer jar. Keep aside.

2. Peel the carrot and grate medium-fine. Chop the cabbage finely. Remove strings from the beans and chop finely. Keep aside.

3. Heat oil in a heavy-bottomed pan. Add the mustard seeds, and allow them to pop. Add the asafoetida and let it stay in for a couple of seconds.

4. Add the grated carrot and chopped beans and cabbage to the pan. Saute on high flame till the vegetables are half cooked.

5. Add 4 cups of water to the pan, along with salt to taste. Tear the curry leaves roughly with your hands and add them to the pan too. Keep on high flame till the water begins to come to a boil.

6. Now, reduce the flame to medium. Stirring constantly, add the corn dalia, fresh grated coconut, and the chana daal-dry red chillies powder to the water. Ensure that no lumps are formed.

7. Keep cooking on medium flame, stirring constantly, till all the water is absorbed and the corn dalia mixture becomes a bit dry, resembling upma. Use your ladle to break any lumps that might have formed. Remember not to overcook the mixture – it should be cooked just to the point where it gets dry, but not overly so. Switch off the gas and allow the mixture to cool down.

8. When the corn dalia mixture has cooled down enough to handle, make medium-sized dumplings from it. Keep covered.

9. Grease a colander with a little oil. Place 8-10 of the prepared dumplings in the colander, or as many as you can fit in without overcrowding. Keep ready.

10. Take about 1-1/2 cup of water in a pressure cooker base. Place on high flame and allow it to come to a boil. Now, place a stand inside the pressure cooker, and place the colander above it. Ensure that no water enters the colander. Close the pressure cooker and steam the dumplings for exactly 10 minutes on high flame, without putting the weight on. Switch off the gas and allow the dumplings to cool down slightly, before transferring them to a serving plate.

11. Steam all the dumplings in the same manner.

12. Serve hot or at room temperature, with chutney of your choice. Here, I have served them with a yummylicious red chutney.

Notes:

  1. I used medium-fine corn dalia aka corn rava or broken corn, to make these pidi kozhukattai. If the dalia is too large, you might want to run it through a mixer once before beginning to make the pidi kozhukattai.
  2. Adjust the quantity of coconut and dry red chillies you use, as per personal taste preferences.
  3. Gingelly oil or coconut oil works best in the making of these Corn Dalia Pidi Kozhukattai.
  4. Wheat dalia aka broken wheat can be used in place of corn dalia, as well.
  5. You can add in other veggies like broccoli, onions, cauliflower, green peas, etc. to the Corn Dalia Pidi Kozhukattai.
  6. These pidi kozhukattai are best steamed in a greased colander, which ensures even cooking.
  7. I have ground the chana daal and red chillies dry, without washing them. You could even wash the chana daal, drain out the excess water, and then soak the chana daal and red chillies together for 20-30 minutes before grinding them into a paste. Use this paste while making the pidi kozhukattai.
  8. Remember not to over-cook the corn dalia mixture – it should be cooked till all the water has been absorbed, but not overly dry. Also, steam the Corn Dalia Pidi Kozhukattai for exactly 10 minutes, without putting the pressure cooker weight on. Over-cooking will make the kozhukattai hard.
  9. I used a 5-litre pressure cooker to make these Corn Dalia Pidi Kozhukattai.
  10. Please remember to place a tall stand inside the pressure cooker base, to ensure that no water enters the colander while steaming.
  11. These Corn Dalia Pidi Kozhukattai can be prepared in advance and lightly steamed just before you want to serve them.
  12. Let the steamed Corn Dalia Pidi Kozhukattai cool down slightly before transferring them to a serving plate. Handling them immediately after steaming might cause them to break.
  13. If you are making these Corn Dalia Pidi Kozhukattai for Ganesh Chaturthi or any other festive occasion, you might want to skip adding onion to it. Also, in that case, traditionally, the dish is made without tasting. The food is partaken of only after offering it to God.

Did you like the recipe? Do tell me in your comments!

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I’m sending this recipe to Fiesta Friday #247. The co-hosts this week are Antonia @ Zoale.com and Laurena @ Life Diet Health.

Sitaphal Basundi| Custard Apple Rabdi

Do you like custard apples aka sitaphal? We love them to bits!

Custard apples are in season, this time of the year. They are all over the markets in Bangalore right about now, absolutely gorgeous fruits that fill the air with their unique perfume. While the hubby and I love eating these fruits as is, I also use them in a basundi (rabdi) when in season – one mind-blowing thing it is, let me tell you! Try it out this Navratri, and I’m sure you will love it too!

You may use condensed milk or cream to thicken the Sitaphal Basundi, but I prefer to do it the old-fashioned way – allowing full-fat milk to cook slowly on the gas, till it thickens and gets rich and creamy. I add a lot of custard apple pulp to the basundi, which has a natural sweetness of its own, thus cutting down the amount of sugar you need to a great extent.

I recently made this Sitaphal Basundi on the occasion of my dad’s birthday. He absolutely adored it, with the huge sweet tooth that he has (which he has passed on to me too!).

Want to try out this finger-lickingly delish Sitaphal Basundi? Here’s the recipe!

Ingredients (serves 6):

  1. 1 litre full-fat milk
  2. 4 big ripe custard apples
  3. 4-5 tablespoons of sugar, or as per taste
  4. 1/2 teaspoon rose essence
  5. 8-10 whole almonds
  6. 3-4 threads of saffron

Method:

1. Open up the custard apples and scoop out the flesh. Discard all the seeds and retain the flesh. Keep aside.

2. Take the milk in a heavy-bottomed pan. Place on high flame, and allow it to come to a boil.

3. Now, reduce the flame to medium. Let the milk cook on medium flame till it reduces to half its original volume and gets thicker. You will need to stir intermittently. There will be cream forming on the sides of the pan, which you should scrape back down into the pan.

4. In the meanwhile, chop the almonds into slivers. Keep them ready.

5. When the milk has reduced to half and become creamy, add in the sugar, rose essence, the saffron strands and almond slivers. Mix well and cook for a minute more.

6. Now, switch off the gas. Mix in the de-seeded custard apple pulp.

7. Allow the Sitaphal Basundi to cool down completely before placing it, in a covered container, in the refrigerator. Let it chill for at least 2 hours before serving.

Notes:

  1. Using full-fat milk is a must for this recipe. Here, I have used full-cream milk from Nandini.
  2. A couple of pinches of cardamom powder can be used in place of the rose essence. You can use vanilla essence too, alternatively. Personally, though, I prefer rose essence.
  3. It is important to let the milk cook on medium flame, stirring intermittently, scraping down the cream that forms on the sides of the pan, adding it back to the pan. This helps the basundi get nice and thick and creamy.
  4. Use custard apples that are ripe and sweet, but not overly ripe either. You may use more or less custard apples as per personal taste preferences.
  5. Adjust the quantity of sugar you use, depending upon personal taste preferences. You will need to add only a limited amount of sugar because the custard apple will have a natural sweetness to it too.
  6. Cashews, chironji aka charoli, dried rose petals, etc can be added to the Sitaphal Basundi as well. Here, I have used only almond slivers.
  7. You may dry roast the almonds slightly before chopping them into slivers and adding them to the Sitaphal Basundi. I have skipped the roasting part.
  8. Use good-quality saffron in the Custard Apple Rabdi, for best results.
  9. You may use condensed milk or fresh cream to thicken the Custard Apple Rabdi, but I haven’t here. I have let the natural sweetness of the custard apple preside, and let only whole milk add thickness to the dish.
  10. Do not cook the rabdi further after adding the de-seeded custard apple pulp to it.
  11. This Custard Apple Rabdi tastes best when chilled. However, you may even serve it warm or at room temperature.

Did you like this Custard Apple Rabdi recipe? Do tell me, in your comments!

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I’m sending this recipe to Fiesta Friday #247. The co-hosts this week are Antonia @ Zoale.com and Laurena @ Life Diet Health.

Edible Rice Flour Lamp Or Maa Vilakku Recipe| Making Adhirasam From The Leftovers

The tradition of Maa Vilakku for Purattasi Sani

Purattasi, the sixth month as per the Tamil calendar, is considered highly sacred. The entire month of Purattasi is dedicated to Lord Venkateswara aka God Vishnu, and is considered highly auspicious. The month of Purattasi more or less coincides with the Navratri celebrations in India every year and, hence, the two are indistinguishable in my mind. This year, Purattasi falls between September 17 and October 17.

Saturdays during this month (known as ‘Purattasi Sani‘ in Tamil) are considered all the more important, a day on which several Tamilians observe a fast. Many Tamilian households have the custom of lighting Maa Vilakku or lamps made from rice flour on the occasion of Purattasi Sani.

Maa Vilakku or edible rice flour lamps from Tamilnadu

The significance of Maa Vilakku in Tamilnadu

Maa Vilakku‘ in Tamil literally translates to ‘lamps made from flour’. Lamps or diyas made from rice flour, sweetened with jaggery, are considered hugely auspicious in Tamilnadu. They are prepared on special occasions like Purattasi Sani, Thai Velli (Fridays in the sacred Tamil month of Thai), and Karthigai Deepam (a Tamil festival that is celebrated after Diwali). These Maa Vilakku or rice flour lamps are also believed to be a favourite of Mariamman, the very powerful Goddess. When diseases like chicken pox occur in a family, these lamps are prepared with great sanctity and offered to the Goddess, as a means to appease her.

In the olden days, these lamps were made from freshly hand-pounded rice flour, using a mortar and pestle. If you visit the ancient temples of Tamilnadu, you will still come across women pounding rice in huge mortars with huge pestles, to prepare Maa Vilakku. This is a charming sight, indeed, something from a bygone era. Click here to see an example.

In today’s times, though, many households use a mixer to grind soaked rice and then proceed to use the same in making the lamps. Some even use store-bought rice flour to make these lamps.

Different families have different ways of offering these rice flour lamps to God. Some offer a single lamp, while some make two big ones. Some place the lamps on a banana leaf, some place them on a silver plate or tray. Some place flowers around the lamps, and some deck them up with kumkum (vermilion) and manjal (turmeric). The basic ingredients used in the preparation of these lamps and the method, more or less, remain the same. Traditionally, a cotton wick is placed inside these lamps, which are lit using ghee and not oil.

Since Maa Vilakku or rice flour lamps are typically prepared as an offering to God, they are prepared without tasting. Once the lamps are done burning and are cool enough to handle, the residual rice flour is consumed.

Edible rice flour lamps or Maa Vilakku recipe

Let’s see how to make Maa Vilakku or edible rice flour lamps, the traditional way.

Ingredients (makes 2 big lamps or several small ones):

To make the lamps:

  1. 1 cup raw rice
  2. 3/4 cup powdered jaggery

Other ingredients you will need:

  1. Cotton wicks, as needed
  2. Ghee, as needed to light the lamps

Method:

  1. Soak the raw rice in just enough water to cover it, for about 30 minutes.
  2. When the rice is done soaking, transfer to a colander. Drain out all the water from it.
  3. Spread out the soaked and drained rice well on a cotton towel/napkin, and place it in direct sunlight or under the fan for a while. Pat dry using another cotton towel/napkin. In 15-20 minutes, the rice should be damp but not soaking wet – that is when it is ready to use in making the lamps.
  4. Now, take the damp rice in a mixer jar. Pulse a couple of times, for a couple of seconds each, stopping in between to scrape down the sides of the mixer jar with a spoon.
  5. Now, add the jaggery powder to the mixer jar. Again, pulse 3-4 times, for a couple of seconds each, stopping in between to scrape down the sides of the mixer jar with a spoon. At the end of this process, you should get a slightly coarse powder resembling rava, a good mix of the rice and jaggery. Transfer this to a large mixing bowl.
  6. Knead the rice-jaggery powder gently with your hands. This will make the jaggery melt slightly, and the powder will come together to form a sort of dough. If you think the dough is too dry, you may add a bit of water/milk at this stage.
  7. Shape the dough into two large lamps (diyas). If you want, you can make several small diyas out of the dough. Place the prepared lamps on a tray/plate/banana leaf.
  8. Fill each lamp with ghee, as required. Place a cotton wick in each lamp, and light them.
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Pictorial representation of the making of edible rice flour lamps or Maa Vilakku recipe. Move from left to right, first the top row, then centre and then the bottom row.

Notes:

  1. I use regular Sona Masoori or Wada Kollam rice to make these Maa Vilakku.
  2. Once the lamps stop burning, the wicks are removed, the residual ghee in the lamps (if any) is mixed into them, and the dough is consumed as prasadam. However, consuming too much of it can lead to a stomach ache, as it is raw rice flour anyway.
  3. The quantity of jaggery you will need depends upon the type and quality of jaggery you use. I use store-bought jaggery powder and the above measurements work out perfectly for me.
  4. After lighting, the Maa Vilakku dough can be kept at room temperature and consumed little by little. It stays well at room temperature for 3-4 days. Refrigeration will prolong the life of the dough further, but might make it slightly hard.
  5. Make sure all the kumkum (vermilion) and flower petals are scraped off the lamps, before you store the residual dough or consume them.
  6. Edible camphor (pacchai karpooram), dry ginger powder (sukku podi) or cardamom (elaichi) powder can be added to the dough, for extra taste. We usually skip these.

Making adhirasam from leftover Maa Vilakku dough

Don’t want to consume the leftover dough after lighting the Maa Vilakku, as is? You can use the residual dough to prepare Adhirasam, a beautiful, beautiful sweet dish!

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Adhirasam made from leftover Maa Vilakku dough

Adhirasam or athirasam is an old-time sweet dish from South India. In Tamilnadu, this is commonly made for weddings and poojas and on festive occasions like Navratri and Diwali. Traditionally, to make the adhirasam, a syrup is made with jaggery and water, to which coarse rice flour is mixed to form a dough, which is then formed into discs and deep-fried. Adhirasams are a delicacy, beautiful things that aren’t easy to get right. It is tricky to get the jaggery syrup right, and making discs that don’t disintegrate while frying is a huge task. Using leftover Maa Vilakku dough is an easier, short-cut method to make adhirasam, which more often than not yields great results, even for a beginner to Indian sweets like me.

Here’s how you can make Adhirasam from leftover Maa Vilakku dough.

Ingredients (yields 8-10 small adhirasam for the above Maa Vilakku measurements):

  1. Leftover sweet maa vilakku dough, wick removed, flower petals and kumkum scraped off
  2. Oil, as needed for deep-frying
  3. Ghee, as needed to grease palms

Method:

  1. Heat oil for deep frying in a thick-bottomed pan, till it reaches smoking point.
  2. In the meanwhile, grease your hands with a little ghee. Use your hands to make small discs of about 1/4-inch thickness from the leftover dough. If you have been refrigerating the leftover dough, bring it to room temperature first before proceeding to make the discs from it. Keep aside.
  3. When the oil is nice and hot, reduce the flame to medium. Drop in a couple of the discs into the hot oil and fry evenly, till they get brown on the outside. Drain out the oil and transfer to a plate. Take care to ensure that the discs do not get burnt. If the oil is too hot and the discs are rapidly frying up, you might want to reduce the flame further to ensure even frying.
  4. Deep fry all the discs in the same manner. The adhirasams are ready! They can be consumed straight off the stove or at room temperature. At room temperature, they stay well for 4-5 days.

Did you like this recipe? Do tell me in your comments!

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Foodie Monday Blog Hop

This recipe is for the Foodie Monday Blog Hop. The theme for this week is ‘Navratri Special’.

I’m sending this recipe to Fiesta Friday #247. The co-hosts this week are Antonia @ Zoale.com and Laurena @ Life Diet Health.

Thai Green Mango Salad With Carrot & Pok Choi Microgreens

Microgreens are all the rage these days, at least in the fine dining space. Rightly so, too, because they are packed with nutrients, and help in adding a whole lot of texture and taste to various dishes. These little greens also add hugely to the visual appeal of a dish. However, microgreens are most commonly associated with fancy dishes in fancy restaurants. These days, though, they are easily available for use by home cooks as well, and can be used in a lot of everyday Indian cooking. I was recently sent a tub of pok choi microgreens by Living Food Company, and have been enjoying putting them in anything and everything!

The beautiful pok choi microgreens I was sent by Living Food Company. Can you see just how fresh they are?!

What are microgreens?

Microgreens are nothing but little shoots of vegetables, just a few inches high. Do not confuse them with ‘baby greens’ – microgreens are smaller than baby greens, and much fresher. The microgreens from Living Food Company are grown without any chemicals or pesticides and are delivered to you in an eco-friendly tub, just a few days old, very much alive! Can you imagine just how fresh they would be? Sprinkle some water over them, and they stay well for 3-5 days more. You can keep them in your kitchen or balcony, and just snip a handful of the greens to use as and when you need them!

Arugula, basil, radish, beetroot, amaranth, spinach, fenugreek, pok choi, coriander, kale, cabbage, carrot.. there is a long list of microgreens available to the cook of today.

Why microgreens?

Microgreens have a highly concentrated, very intense flavour profile as compared to regular greens. Research has shown that microgreens have an exceptionally high concenration of nutrients too, as compared to fully-grown greens or vegetables. Also, like I was saying above, they are great to add some complexity, texture, colour and flavour to food, making it look prettier too.

How to use microgreens?

  • Microgreens are known to have a short shelf life, and are best used within a week’s time of harvest.
  • If you are using a living tub of microgreens, just snip off the greens from the roots using a pair of kitchen scissors. The roots should not be consumed. The little leaves and their stems are perfectly safe for consumption.
  • Ideally, microgreens should be eaten raw or, at best, lightly stir-fried. Overcooking tampers with their nutritional content and flavour profile. This is why they are best candidates for use in sandwiches and burgers, salads or just sprinkled over cooked dishes or desserts as a garnish.
  • Different microgreens have different flavours to them. Some will be quite spicy, some slightly bitter, some with a mustard-y punch to them. Choose dishes to use them in accordingly.
  • Microgreens can very much be used in a regular Indian kitchen, and need not be restricted only to Western food preparations. There are a whole lot of dishes that are cooked in an average Indian kitchen, which can benefit from the use of microgreens. Stop being intimidated by them and thinking of them as something exotic, let your imagination run wild, and you will open yourself up to myriad possibilities in your kitchen!

Here is how I used pok choi microgreens in a Thai Green Mango & Carrot Salad

I used some of the pok choi microgreens sent to me by Living Food Company in a Thai-style salad with green mango and carrot. The slight bitterness of the greens beautifully complemented the sourness from the raw mango and the sweetness of the carrot and honey I used in it. I loved how the greens made the salad richer and all the more delish!

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Thai Green Mango Salad With Carrot & Pok Choi Microgreens

Here is how I made the Thai Green Mango Salad With Carrot and Pok Choi Microgreens.

Ingredients (makes 4 small servings):

  1. 1 medium-sized raw mango
  2. 1 medium-sized carrot
  3. 1/4 cup pok choy microgreens
  4. 1/4 cup raw peanuts
  5. About 2 tablespoons of fresh coriander, finely chopped
  6. 2 green chillies
  7. Salt to taste
  8. 3 tablespoons honey or to taste

Method:

  1. Get a pan nice and hot and add in the raw peanuts. Dry roast the peanuts on medium flame till they get slightly crisp, stirring intermittently to ensure that they do not burn. Switch off gas and allow the peanuts to cool down entirely.
  2. Meanwhile, peel the raw mango and carrot and julienne them. Transfer the juliennes to a large mixing bowl.
  3. Add finely chopped coriander and the pok choy microgreens to the mixing bowl too.
  4. Chop the green chillies very finely. Add to the mixing bowl.
  5. When the roasted peanuts have entirely cooled down, coarsely crush them in a mixer. Add the coarsely crushed peanuts to the mixing bowl.
  6. Add salt to taste and honey. Mix well. Serve the Thai Green Mango Salad immediately.

Notes:

1. For best results, use a green mango that is semi-ripe, so it will be a bit sweet and not overly sour. A raw totapuri works beautifully in the making of this Thai Green Mango Salad.

2. Adjust the quantity of green chillies and honey you use, depending upon personal taste preferences.

3. I have used an Ooty carrot here, which has a certain amount of inherent sweetness to it. If you are using any other variety of carrot, you might need to increase the quantity of honey a bit.

4. Palm sugar, powdered jaggery or brown sugar can be used in place of honey too.

5. You can add in other ingredients to this Thai Green Mango Salad, too – like finely chopped ginger, garlic, onion, cooked sweet corn, cooked moong bean sprouts and the like. I haven’t, because I was limited by what was available in my kitchen and because I wanted to keep things really simple.

6. I have used pok choy microgreens from Living Food Company to make this salad. I was sent a free sample of the microgreens by Living Food, to test in my kitchen. I loved the superb quality of the produce, and am loving using it in all and sundry dishes. The thoughts expressed about the greens here are entirely my own, entirely honest, and not influenced by anything or anyone. This is not a sponsored post.

7. You may use any other type of microgreens in this Thai Green Mango Salad, too.

8. Increase or decrease the quantity of microgreens you use in the Thai Green Mango Salad, as per personal taste preferences. The pok choy microgreens I have used had a little bitterness to them, which complemented the sourness from the raw mango, the sweetness from the honey and carrot, and the spiciness from the green chillies perfectly. The above quantities were just perfect for us.

7. I have used a julienne peeler to julienne the carrot and green mango. Julienning vegetables, as opposed to grating them, stops the salad from getting too soggy.

8. Ensure that the peanuts do not burn, while dry roasting them. Let them cool down fully before coarsely crushing them in a mixer. Remember that you need to crush them coarsely, and not make a fine powder.

9. Do not let the Thai Green Mango Salad sit out for too long after preparing it. Serve it immediately. You may roast the peanuts and keep them ready in advance, but julienne the carrots and green mango just before you plan to make the salad, for best results.

10. I washed the microgreens in running water and patted them dry with a clean kitchen towel before using them in making this salad.

I hope you found this post helpful!

Did you like the recipe? Do tell me in your comments!

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I’m sending this recipe to Fiesta Friday #247. The co-hosts this week are Antonia @ Zoale.com and Laurena @ Life Diet Health.