Mumbai: As March melts into April, you’ll find that the weather is also changing, with the mercury firmly rising. And changing your diet to reflect the weather is a good plan. Now’s the time to include lots of cool, fresh ingredients in your meals and if your dishes are quick to whip up, so much the better!
This week, I’m going to share two recipes from my book Vicky Goes Veg. They’re from the chapter called “Tossed”, and you can, quite literally, toss them up in a jiffy.
The first recipe is for a salad made with corn and raw mango. I love corn! It’s always available throughout the year, it’s delicious to eat, easy to cook and healthy. Raw mango, another favourite goes very well with corn, making this a crunchy, sweet-and-sour combo. You can serve it on its own or as a side dish, it’s great as either. I add some peppers and cilantro or fresh, chopped dhania it makes the salad uber cool!
The second recipe that I’m sharing is another cool, tossed delight that’s great for these sweltering summer months: Melon balls with rocket and radish. Personally, I’ve always loved the combination of sweet, sharp, bitter and tangy in a dish. And I think you’ll find that this rocking salad is just up that alley.
Before you start on this recipe though, I’d say having a melon baller would be of great help. If you don’t have one, pick one up all home stores carry it these days. Presentation makes a big difference and a well-designed platter brings a smile to everyone’s face. Try this recipe and you’ll find that the taste is bang on. The ginger-lemon dressing takes it to another level, and your taste buds will tingle!
Corn and Raw Mango Salad
Ingredients
l1 cup corn kernels
l1 tbsp raw mango, diced into corn-sized pieces
l1 tbsp onion, diced into corn-sized pieces
l3 bulbs of spring onion, diced into corn-sized pieces
l½ red bell pepper, diced into corn-sized pieces
l1 tbsp pineapple, diced into corn-sized pieces
lAvocado, de-stoned, diced into corn-sized pieces
l½ tbsp celery stalk, peeled, diced into corn-sized pieces
l6 cherry tomatoes, halved
l1 tsp parsley
l1 tsp cilantro leaves
l4 basil leaves
lBlack salt (to taste)
lWhite pepper powder (to taste)
l2 tsp lemon juice
l1 tbsp olive oil
l3-4 taco shells (optional)
Method
Blanch the corn in boiling, salted water for 3 minutes. Drain, refresh in cold water. Set it aside.
Combine the corn, raw mango, onion, spring onion, red bell pepper, pineapple, avocado, celery stalk, olives and cherry tomatoes together.
Next, add the parsley, cilantro and basil to the veggies. Season to taste.
Drizzle the lemon juice and olive oil over the veggies and mix well. Chill.
The corn and raw mango salad is ready to serve.
You can dish it up on its own, or as a filling inside the taco shells. Either way, it’s yummy!
Melon balls, rocket & radish
Ingredients
l ½ watermelon and muskmelon
l½ radish, peeled into ribbons
l1 fennel bulb, sliced
l1 cup rocket leaves
lA few mint leaves
For the dressing:
lJuice of 1 lemon
l2 tbsp extra virgin olive oil
l1 tsp ginger, minced
lSalt (to taste)
l1½ chive greens, chopped
l1 tsp honey
Method
For the dressing, in a bowl add the lemon juice, olive oil, ginger, honey, salt and chives and give it a little mix. Chill.
Cut the melons into half and discard the seeds. Scoop out the fruit into small balls.
Combine the radish with the melon in a bowl. Add the sliced fennel bulb, rocket and mint. Toss and serve chilled.
