The Indian climate is blessed with abundance of sunlight.
Though sunlight is welcome and beautiful, sometimes you wish Mr. Sun would take a break and Ms. Cool Breeze would bless us with her presence.
The upside is a whole plethora of amazing fruits and vegetables can be harvested almost all year long like gourds, okra, pumpkin, brinjal, cucumber, and a bounty of fruits.
Keeping in mind that one seldom feels like downing huge meals in the sweltering heat, we have come up with a few light and delicious salads for you to try.
1. Guava Raita Recipe with Native Tongue Honey Mustard (& Lettuce rolls-ups)
1 ripe pink guava, chopped
Half bowl natural curd, whisked
1 tsp Native Tongue Honey Mustard
Salt to taste
Basil leaves, roughly torn
Lettuce leaves & toothpick, for roll-ups
Chop a ripe guava in small chunks. Whisk yoghurt with touch of salt and Native Tongue Honey Mustard. Mix everything together to make a cooling raita. For lettuce rolls-ups, add a dollop of raita on a lettuce leaf. Roll the leaf and secure with a toothpick. And you're done!
2. Noodle Salad dressing with Native Tongue Kathiyawadi Peanut Butter
Half cup rice vermicelli, cooked al dente as per packet instructions and cooled
Assorted veggies sliced thinly -cabbage, bell peppers, spring onions.
Handful of herbs such as Coriander, mint and basil, roughly torn
1 tsp cold-pressed peanut oil
For the dressing:
2 tbsp Native Tongue Kathiyawadi Peanut Butter
Juice and zest of 1 small lime
1 tsp light soy sauce
Salt to taste
Brown sugar to taste
Whip together all the ingredients of the dressing till emulsified. Pour it over the noodles and toss to coat. Add veggies and herbs and give it a final toss. Season with freshly cracked pepper, sea salt and a light drizzle of cold-pressed of peanut oil.
3. Satay-sauce with Native Tongue Peanut Butter with Byadgi Chilli
4 tbsp Native Tongue Peanut Butter with Byadgi Chilli
1 tsp light Soy Sauce
1 tsp fish sauce (substitute with Soy sauce)
Half a cup coconut milk
1 stalk of lemon grass
Juice and zest of half a lemon
Combine all the ingredients except lemon juice and zest in a saucepan. Bring it to a gentle simmer while stirring continuously and immediately take it off the heat. Stir-in lemon juice and zest, taste and adjust seasoning. Use it as a marinade or a dipping sauce.
4. Plum Vinaigrette with Native Tongue Alubukhara Preserve
2 tbsp Native Tongue Alubukhara Preserve
Half tsp Native Tongue Honey Mustard
1 tsp lime juice
1 tbsp cold-pressed Sesame oil
Half tsp of Kalonji seeds, dry roasted
A dash of freshly cracked pepper
Salt to taste
Whisk all the ingredients in a bowl till well emulsified. Taste and adjust seasoning to your liking. Toss it with your choice of assorted greens and sprouts as a salad dressing, just before serving.
We have some lip-smacking orange marmalade, smoked aam panna and more in our array of products. How about you sharing a few interesting recipes using one of them and getting featured on our Insta Page?
Health bhi, Fun bhi – What say?