Salad Decoration (FIC - Red & Green)

No prize for guessing.......I think the first thing that comes to mind while preparing salads is a red & green combination of tomatoes & cucumber with the addition of slices of carrots, onions, radish etc.....


I love to decorate salads, each time in a unique way....I think I got this fever after participating in the various salad decoration competitions during my school days (our house even won the first position).

Simple to prepare also.

Wash and peel the cucumber. Wash and cut the tomatoes into roundels. Make thin onion slices.

(You can put other vegetales like carrots, beet, radish, capsicum to make it a wholesome salad).

Slit green chilli lengthwise (You can keep them whole as well). Cut long strips of ginger.

Arrange in a serving plate. Sprinkle juice of 1 lemon.

Sprinkle salt & pepper and serve.

Tips:

Sprinkle salt only during serving time otherwise the ingredients will become soggy and water will come out from the cucumbers.

If you are using carrot & beet, steam the slices slightly so that they are easily eaten.

You can use various dressings also.

So the above salad decoration clicks are going out to the FIC-Red & Green event, hosted by Neha of Tasty Recipes, an event started by Sunshinemom of Tongue Ticklers.

Tzaziki

Ever heard of tzaziki? Came across the recipe in my mom-in-law�s Continental cookbook. Tzaziki is a traditional Greek condiment / sauce made with either plain yogurt or sour cream served with plain or toasted pita bread, salads and other Mediterranean specialties. At its best, tzaziki is a thick, tangy sauce with a little bit of spiciness.
This dish is a wonderful summer treat. The main ingredients being yogurt & cucumber with addition of chopped garlic and salt & pepper. The best tzaziki takes a few hours to prepare, so be sure that you have plenty of time.

Ingredients:

• 2 cucumbers
• 400 gms / 2 cups yogurt
• 2 tsp olive oil
• 1 garlic clove, skinned & finely chopped
• 1 tbsp fresh mint leaves, chopped
• 1 tbsp fresh coriander leaves, chopped
• 1 tsp salt (to taste)
• � tsp freshly ground pepper (to taste)
• 1 tsp lemon juice
• diced & round slices of cucumbers, for garnishing
• lemon wedges, for garnishing

Procedure:

1. Pour yogurt in a cheesecloth-lined colander / strainer (to drain the excess water) and collect the firm & thick yogurt for the tzaziki base. Allow the yogurt to drain for 30-45 mins).
2. Meanwhile wash, peel and roughly dice the cucumber. Put the diced cucumber into a colander / strainer, sprinkle with salt and leave to stand for 30 mins (to draw the juices). Rinse and drain well.
3. Transfer the strained yogurt in a large mixing bowl. Add chopped garlic, mint and coriander leaves. Add lemon juice, salt and freshly ground pepper and mix well.
4. Place the diced cucumber in serving bowl. Pour the yogurt mixture over the cucumber.
5. Cover and chill in the refrigerator for atleast one hour (so that the flavours mingle thoroughly). Drizzle olive oil on top before serving.
6. Serve as a dip / sauce with toasted bread, grilled chicken / fish. You can even use this as a spread on bread.

Tips:

1. It is best to refrigerate the yogurt while it is draining.
2. If possible, refrigerate the final tzaziki overnight and enjoy the following day.
3. If you don�t want to go through the process of straining yogurt you can use sour cream instead.
4. Prepare tzaziki with low fat or nonfat yogurt (if you are watching your weight!).

Sending this to the AFAM: Cucumber event hosted by Neha of Tasty Recipes.

Mint, Cucumber & Yogurt Raita

I generally prepare cucumber & yogurt raita as it is liked by the family members. As tonight I am having a mint based menu, just added a few chopped mint leaves in the curd mixture to form a mint, cucumber & yogurt raita.

Ingredients:

• 2 cups sour curd
• 1 small cucumber, grated
• � cup fresh mint leaves, finely chopped
• 3-4 cloves garlic, peeled and finely minced
• 1 tsp powdered sugar
• 1 tsp salt
• � tsp red chilli powder (optional)
• 1 tsp roasted cumin seed / jeera powder
• a pinch rock salt, for garnishing

Procedure:

1. Wash, peel and grate the cucumber and place the grated cucumber on a strainer to drain the excess water.
2. Strain the curd in a clean & thin / muslin cloth to squeeze out the water and collect the curd in a mixing bowl.
3. Add the grated cucumber (press to ensure that there is no excess water, chopped garlic & mint leaves and mix well.
4. Add salt, powdered sugar, red chilli powder and mix well (Add � cup water, if required).
5. Refrigerate for 4-6 hours. Sprinkle rock salt & roasted cumin seed powder and serve well chilled.