Chucumber Serves 4
1 red onion, finely chopped
2 small cucumbers about 7 oz. each, finely chopped
100 g. (4 oz) ripe tomatoes, finely chopped
3 T. Finely chopped cilantro
1/4 t. pepperoncini, or 1 red chilli, finely chopped
1 ½ t. lemon juice
1 t. oil
3/4 c. unroasted peanuts, roughly chopped
1 t. salt
½ t. ground black pepper
1 ½ t. chaat masala
Stir together in a bowl the onion, cucumber, tomato cilantro, chilli and lemon juice
Heat the oil in a heavy-based frying pan over high heat, add peanuts and salt anf fry for 1 minute. Sprinkle with pepper and chaat masala and stir. Fry for 2 minutes. Remove from heat and add to the onion mixture. Season with more salt, to taste, just before serving. The seasoning is added at the end to prevent the ingredients from releasing too much juice before serving.
My notes: I made ½ the recipe, using cherry tomatoes which I quartered, and 1 English cucumber, unpeeled. I used roasted chopped peanuts but heated them in a speck of oil anyway, with the chaat masala. I also added another pinch of chaat masala at the end. I omitted the chilli and used a small pinch of pepperoncini for heat.
From: A Little Taste of India
I made kheema matar (posted recipe before) and I bought a box of Patak's pappadums and fried them in oil for about 4 seconds each. They were surprisingly good. EAsy meal.
1 red onion, finely chopped
2 small cucumbers about 7 oz. each, finely chopped
100 g. (4 oz) ripe tomatoes, finely chopped
3 T. Finely chopped cilantro
1/4 t. pepperoncini, or 1 red chilli, finely chopped
1 ½ t. lemon juice
1 t. oil
3/4 c. unroasted peanuts, roughly chopped
1 t. salt
½ t. ground black pepper
1 ½ t. chaat masala
Stir together in a bowl the onion, cucumber, tomato cilantro, chilli and lemon juice
Heat the oil in a heavy-based frying pan over high heat, add peanuts and salt anf fry for 1 minute. Sprinkle with pepper and chaat masala and stir. Fry for 2 minutes. Remove from heat and add to the onion mixture. Season with more salt, to taste, just before serving. The seasoning is added at the end to prevent the ingredients from releasing too much juice before serving.
My notes: I made ½ the recipe, using cherry tomatoes which I quartered, and 1 English cucumber, unpeeled. I used roasted chopped peanuts but heated them in a speck of oil anyway, with the chaat masala. I also added another pinch of chaat masala at the end. I omitted the chilli and used a small pinch of pepperoncini for heat.
From: A Little Taste of India
I made kheema matar (posted recipe before) and I bought a box of Patak's pappadums and fried them in oil for about 4 seconds each. They were surprisingly good. EAsy meal.