Tuesday, July 20, 2010
Red And Golden Beets Kachumber With Orange
It has been so long I created a new post. I was traveling; also, someone hacked into my gmail account. You see the ‘followers’ down below someone added my name and photo. Anyone knows how to delete it? Thanks in advance for your help.
The following is an Indian style salad, called kachumber. This type of fresh salad relies on chopped, crisp vegetables moistened with oil-based dressing rather than yogurt flavored with spices. It can be made from raw or cooked fruits and vegetables, standing alone or in combination.
Kachumber is not nearly as well known outside of India. In texture, kachumber resembles coleslaw, but contains no mayonnaise. A light coating of spice-infused oil seasoning takes the place of vinaigrette. It is added to give shine, smoothness and flavor. Most kachumbers use one or two grated or shredded vegetables, either raw or cooked, with a flavorful boost from the zesty spice-infused oil, a touch of fresh herbs and a sprinkle of lime juice. Whether the salad uses vegetables that are raw or blanched, sliced or shredded, they are meant to be refreshing contrasts to the accompanying dishes.
This recipe is a variation on a salad I tasted several years ago at the Culinary Institute of America, in St. Helena. Golden and red beets make all the more interesting combination added by the subtleties of tangy green mango.
1 large red beet
2 medium yellow beets
1 small orange, separated into sections and white parts removed
1 small green mango, peeled and grated
¼ cup fresh lime juice
¼ cup coarsely chopped toasted walnuts
2 tablespoons canola oil
1 teaspoon mustard seeds
2 tablespoons chopped cilantro or kari leaves
1. To prepare the beets, cut off all but 1-inch of stems and roots. Rinse; do not peel. Cook covered, in boiling salted water till crisp tender for 40 to 50 minutes. When cool enough to handle slip skins off the beets.
2. Dice beets into 1/8-inch wedges. Transfer to a decorative serving bowl. Add the orange and mango. Drizzle the lime juice. Top with nuts.
3. Heat the oil in a small skillet over moderately high heat. Add the mustard seeds; immediately cover with a spatter screen, and cook until the seeds stop popping, about 30 seconds. Toss in the cilantro. Cook few seconds until crisp. Cool slightly and pour over the kachumber, scraping the pan with a rubber spatula. Serve right away. Serves 4 as a complimentary dish