Sunday Night Salad

Salad with black cherry tomatoes by Bombay Foodie

I don't know about you, but I usually start thinking about making a salad by the time sunday evening rolls in. Sort of a compensation for pizza and chocolate excesses of the past two days.

Usually made with whatever I can find in the fridge, this sunday night salad can be a hit or miss affair. Today's was a hit. The salad is a mix of steamed corn, alfalfa sprouts, feta cheese and basil. Dressed simply with salt, pepper and lime juice. Then surrounded by my latest find this season - black cherry tomatoes.

Comments

Curry Leaf said…

Yum. I too love salads and try various combos. Black Cherry tomatoes are new to me. Must search here.

October 10, 2011 at 12:01 PM

Priya (Yallapantula) Mitharwal said…

That looks, perfect, healthy and quite filling too.

October 11, 2011 at 12:17 AM

Swati Sapna said…

Black cherry tomatoes?? Wow! How come have never seen these? salad looks good!

October 21, 2011 at 7:28 PM

gwl said…

Yummy!!!!!!!!!!!!!!!!!!!!!!!! delicious.

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January 12, 2012 at 11:09 AM

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Ingredients
Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

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I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

Ingredients
1/2 cup rice
1 cup plain…

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Sumeet Singal built this house on a cliff as his own weekend home. Today, even when Ekam is open as a luxury boutique resort, the cosy homely feeling remains intact. I asked Sumeet what there was to do during my three day holiday at Ekam. He told me that ther…

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