Armenian Cucumber And Peanut Salad With Sizzling Mustard Seeds Recipes

ASIAN CUCUMBER AND PEANUT SALAD

Steps:

• Heat vegetable oil in a small skillet over medium heat; cook and stir garlic until softened and lightly browned, about 5 minutes. Set garlic aside to cool.
• Whisk vinegar and sugar in a salad bowl until sugar has dissolved; add chili-garlic sauce, fish sauce, coriander, cooked garlic, and red pepper flakes until thoroughly combined. Stir in cucumbers, peanuts, and green onions to coat with dressing. Refrigerate at least 1 hour to overnight.

CUCUMBER PEANUT SALAD

Steps:

• Mix together salt and cucumber, and allow to drain in a colander for ten minutes to release water. Pat dry, and place in a medium size bowl.
• Melt butter in a small saucepan, and stir in cumin and chili pepper.
• Add peanuts, lemon juice, sugar, and melted butter to cucumber, and stir together. Garnish with cilantro.

ARMENIAN GARDEN SALAD

Steps:

• In a large bowl, combine the first eight ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat. Serve immediately.

ARMENIAN CUCUMBER AND PEANUT SALAD WITH SIZZLING MUSTARD SEEDS

Steps:

• 1. Prepare the curry powder. In a serving bowl, mix the cucumbers, peanuts, cilantro, green chili pepper and salt.2. Heat the oil in a small nonstick saucepan over medium-high heat and add the mustard seeds they should splutter upon contact with the hot oil,, so cover the pan and reduce the heat until the spluttering subsides.3. Quickly add the curry powder, asafoetida, and curry leaves, and stir for a few seconds. Transfer to the salad. Mix well and serve. If you wish to serve the salad chilled, mix only the cucumbers, peanuts, cilantro, and green chili pepper, and chill up to 24 hours. Add the spices just before serving, or the salt will draw out the juices from the ingredients and make the salad to liquid.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

LEMONY CABBAGE SALAD WITH MUSTARD SEEDS

Steps:

• Heat the oil in a large nonstick wok or skillet over medium heat and add the mustard and cumin seeds they should sizzle upon contact with the hot oil. Quickly add the red chili peppers and the fresh curry leaves and stir a few seconds, then, add the cabbage and cook briefly - no more than 10 to 15 seconds. If you see the cabbage wilting, transfer it to a large bowl immediately. Add the lemon juice and salt. Toss and serve immediately, or refrigerate 1 to 2 hours to serve chilled.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CUCUMBER SALAD

Steps:

• In a large bowl, whisk together buttermilk, yogurt, lemon juice, poppy seeds, salt and pepper.
• Add cucumbers and scallions and toss to combine. Salad can be made up to 4 hours ahead. Refrigerate until ready to serve.

* SALADS

Steps:

• FRESH CHOPPED SALADS (Cachumbar) Gingered Yellow Tomato and Armenian Cucumber Salad Armenian Cucumber and Peanut Salad with Sizzling Mustard Seeds Pickling Cucumber and Red Lentil Salad Daikon, Sprouted Mung Bean, and Roasted Peanut SaladTOMATO SALADS Tomato and Scallion Salad with Crispy Sev Noodles Multi-Colored Warm Tomato Salad Pan-Fried Green Tomato SaladCABBAGE SALADS Kerala Cabbage and Red Onion Salad Yogurt Coleslaw Cabbage and Broccoli Salad with Roasted Peppercorns Lemony Cabbage Salad with Mustard SeedsMARINATED SALADS Lemon-Marinated Red Onion Rings Zucchini Salad with Pineapple Bits Carrot and Cashew Salad Marinated Peanut Salad Okra and Radish SaladBEAN AND LEGUME SALADS Sprouted Green Mung Bean and Cabbage Salad Mixed Sprouted Bean Salad with Potato Vermicelli Parsi-Style Sprouted Bean Salad Spicy Dew Bean Salad Red Bean Salad with Tamarind Black-Eyed Pea Salad Soybean and Tomato Salad Chickpea Chaat Salad with Fresh Pomegranate SeedsPOTATO AND ROOT VEGETABLE SALADS Potato Salad with Yogurt Red Potato Chaat Salad Potato, Sweet Potato, and Pea Salad Taro Root Salad with Ajwain Seeds Sweet Potato Salad with TamarindGREEN SALADS Mixed Greens with Pan-Roasted Tomatoes Spinach Salad with Roasted Cumin Seeds Paneer Cheese Salad with Baby GreensFRUIT SALADS Spicy Mixed Berry Salad Savory Summer Fruit SaladNON-VEGETARIAN SALADS Indian Egg Salad Tandoori Chicken Salad Minced Chicken Chaat Salad with Spicy Lentil Wafers Gingered Shrimp SaladFrom "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CUCUMBER-MUSTARD SALAD

Steps:

• Whisk the vinegar, mustard, sugar and salt in a bowl. Add oil slowly while whisking.
• Halve the cucumber and seed it by running a small spoon down the center. Cut into 1/8 to 1/4 inch slices.
• Toss the cucumber and dill with the dressing to coat.

CUCUMBER, MUSTARD, AND DILL SALAD

Steps:

• Whisk together vinegar, mustard, salt, and sugar in a bowl, then add oil in a slow stream, whisking.
• Halve cucumber lengthwise and remove seeds with a small spoon, then cut halves crosswise into 1/8-inch-thick slices.
• Add cucumber and dill to vinaigrette, tossing to coat.

ARMENIAN CUCUMBER AND PEANUT SALAD WITH SIZZLING MUSTARD SEEDS

Steps:

• 1. Prepare the curry powder. In a serving bowl, mix the cucumbers, peanuts, cilantro, green chili pepper and salt.2. Heat the oil in a small nonstick saucepan over medium-high heat and add the mustard seeds they should splutter upon contact with the hot oil,, so cover the pan and reduce the heat until the spluttering subsides.3. Quickly add the curry powder, asafoetida, and curry leaves, and stir for a few seconds. Transfer to the salad. Mix well and serve. If you wish to serve the salad chilled, mix only the cucumbers, peanuts, cilantro, and green chili pepper, and chill up to 24 hours. Add the spices just before serving, or the salt will draw out the juices from the ingredients and make the salad to liquid.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.