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Kerala Chicken Stew with Coconut Milk and whole spices is a perfect meal for summer (or any other season). It goes well with appams, dosa, rice or a nice toasted slice of sourdough bread. Sharing a kickass recipe today which I got from a friend’s mother.

This Kerala Chicken Stew is what summer dreams are made of. I hardly feel like eating meat, poultry or seafood in summer primarily because the heavy masalas and preparations don’t sit right with the stomach. But this light and flavorful dish from Kerala changes everything.

Honestly, there was a time when I used to think Kerala stew is so blah. That there is hardly any flavour in it, it is bland and other stuff. But I soon realised that the reason is probably the stew you get in various restaurants. I realised how beautiful the flavours of stew can be once I ate it in a friend’s house. Then sometime later, I ate the gorgeous Veg stew that Sudha made in Sujith’s sourdough bread workshop.

After that workshop, I knew I have to hunt down a recipe for this stew that works like magic. And for me, it had to be the recipe my friend’s mum uses. So here is what I got from her. I also learnt that when it comes to making the best Kerala Stew two things are very important. One, less is more. The flavours are supposed to be milder, it is the whole spices doing all the action here and the key is to let that happen. Two, make your own coconut milk and see the huge difference it makes to the stew. Of course, you can use the ready ones but the flavour of freshly made one is just amazing.

So leaving you with this kickass recipe of Kerala Chicken Stew. If you make this, share a picture with me on TwitterInstagram or Facebook? I would love to hear what you have to say about it!

Suggested meal combination with Kerala Chicken Stew

One, of course, is having the stew with bread or appam but if you are looking at serving it as a part of a larger meal this is what I suggest

 

Kerala Chicken Stew with Coconut Milk
Servings3-4 servings
Prep Time15 minutes
Cook Time25 minutes
Ingredients
For the tempering
Instructions
  1. Soak the cashew nuts in a little water for 20 mins and once they are soft, make a paste and keep aside.
  2. Heat oil in a pan, I prefer to use a mud chatti for this for any heavy bottom pan will work well. Once the oil is hot, add whole spices and saute till fragrant.
  3. Add green chillies and onions, saute till the onions are soft and pink. We don’t need to brown the onions here since the curry doesn’t need that brownish color.
  4. Add chicken pieces, potato and carrot. Mix well and add the thin coconut milk. Cover and cook till the chicken is almost done.
  5. At this point, mix together the cashew paste and thick coconut milk. Add to the cooking stew and cook on low heat for 5 minutes.
  6. While this is cooking, heat coconut oil for tempering in a pan and add curry leaves and sliced shallots to it. Saute till the shallots are nicely browned.
  7. Add the tempering to the cooked stew and serve with appam, bread or above mentioned full thaali.
Recipe Notes

If you are using readymade coconut milk tetra pack, use 3 cups of coconut milk mixed with 1/2 cup of water.

The post Kerala Chicken Stew with Coconut Milk appeared first on Sinamon Tales.

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Newly opened The Den Whitefield defines what they call as Millennial Luxury. Minimalistic yet tasteful rooms, gamepads, theatre style viewing room with Netflix access and delicious food and drinks on offer. This might be the gem in Bangalore luxury hotels.

The Den Whitefield is the newest 5-star hotel in town and unique millennial-focused designed sets them apart so well from the rest of the competition. We recently checked it out in a Staycation weekend on an invite from the hotel. None of us is really millennial (is the child a millennial?) but we all came back home with a big grin on faces.

Lobby area, they have a phone less lobby because they believe that the person greeting you doesn’t need to be on phone. I found the concept very interesting.

The Den Whitefield is the first Indian hotel from the Israel based chain “The Dan”. Interesting, their placement is Millennial Luxury which they believe is the next thing that will define the hotel industry. The brand has designed the hotel keeping in mind the Millennial work traveller who usually travels solo but still needs something to relax after coming back from work.

A lot of thought has been put has been in the design of the hotel, right from what services to offer to interior sensibilities and food. After spending close to two days in the hotel, I can safely say that they have beautifully achieved what they set out for. We loved our time there and hope to go back again soon. But till then here are my thoughts on The Den Whitefield.

Rooms at The Den Whitefield

The rooms at The Den are clean, compact and sosphicated. Not overly decorated but still classy, I found them a tad small for three people but both the child and husband were fairly happy with it. Besides, for a business traveller, it is a perfect size.

I usually judge most hotels by their bathroom, yes don’t look at me like that. How big is the bathroom? Are the dry and wet areas separated well enough? How comfortable is the bathtub (if any)? What kind of gadgets are available? Are the toiletries a good brand? Yes, all these happen in my head in the first few minutes I enter a bathroom. Happy to report that Den passed all tests.

Food at The Den Whitefield

Come on, if I am doing a blog post it is obvious we will talk about the food. So The Den Whitefield currently has two restaurants. The Creek which is the all-day dining and The Nest which is the bar. They are planning a Mediterranian place on the terrace which sounds brilliant but as of now these are the two main eating places. The also a deli which sells fantastic sourdough and other bread, cakes and more. And oh ya, a cold press juicery close to the gym and pool on the first floor.

I really liked the food I ate at the creek and we had three meals there. Normally, after the second meal in a resturant, I tend to get bored. This is what happens with me wherever and whenever I am travelling. But the creek held my interest for three meals. One of the reason could have been the Easter Sunday brunch we attended.

Lunch at The Creek

The buffet has a good collection of Indian and International dishes, and most of the stand the test of taste. I found very few things on a vast buffet which I absolutely didn’t like at all.

I think the desserts at The Creek deserve a special mention, the pastries and the cakes are absolutely fabulous. The Indian desserts could may be do with a little work but on the whole great selection.

If you follow me on Instagram, you know that I think they make the BEST croissants in Bangalore. The rest of the breakfast was ace as well.

Easter Desserts

And the piece de resistance of the Easter brunch. Suckling pig with honey mustard glaze at the Easter brunch, totally worthy of being the centerpiece.

Millennial Services aka the entertainment at The Den Whitefield

So this is one of the places the hotel really stands apart. Let me start by the thing we loved the most. If you like me have grown up in the 80s, you will remember the handheld video games. The Pacman and other stuff. I remember being obsessed with them at one point. But it has been a long time, I have seen them everywhere. Guess where I saw them? Yes at The Den Whitefield!

They have this fabulous tables that have the games from our time. Seems like even if they are targetting Millennials, they are thinking of people like us as well. The child, man and me all spent a considerable time of the weekend at these tables.

They also have two rooms for a playstation and WII as well. Well, they gotta take care of the young kids. The other very interesting thing at The Den Whitefield is the movie theatre. Plush and comfortable sofas, a Netflix connection. Add a drink from the Nest next door and boy it is a perfect after work evening.

While ground floor has major entertainment, the first floor has the pool and the gym. Both brilliant!

There is a spa which is scheduled to open soon as well. I had a preview treatment and the experience was great.

With all these facilities, a great management team and brilliant chef at the helm of it I feel The Den is on it’s way to becoming one of the most sought after hotels in Whitefield.

If you are visiting Bangalore or looking for a place to go in the weekend to relax, I highly recommend The Den Whitefield. Especially, if lazing playing video games and Netflix is your thing.

Details 

Address: The Den, ITPB Main Rd, Whitefield, Bengaluru, Karnataka 560066
Phone: 1800 123 7222
Room Rent: Rs 9000++ (excluding taxes)

The post The Den Whitefield – Defining Millennial Luxury appeared first on Sinamon Tales.

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I LOVE Zaatar! It is one of my favourite spices which makes this Zaatar Roasted Vegetables with Feta Cheese one of my favourite salad in a way. Easy to make, healthy and oh so delicious.

One of my favourite spice blend to take most dishes a notch up is Zaatar. Whenever anyone is travelling to Dubai or Middle East, I literally beg them to get me a huge stock and then wait for the next person to make that trip. You do get it here too but the ones you get from the Middle East are the Best. And one of the easiest ways to use Zaaatar in my house has been to make this Zaatar Roasted Vegetables.

With this salad, we are at the end of the current salad series on the blog. And that too with just 5 days delay. Not too bad if you ask me. As I write this post and look back on the 26 salad posts that I have gone up, I feel such happiness and content. The kind you feel at the end of a project. A project well executed, because that is what it is to me.

I do hope that all of you feel the same. As always the blog keeps running with your engagement, so let me know how you felt about this? Did it help you with your salad making? The various tips and recipes, did you guys like them? What is that you would like to see more on the blog.

I was hoping to take a little downtime after this but there already are so many pending posts with the salad series running. Recipes that I have been meaning to share, reviews that I wanted to write. So I think I will be back on the blog sooner than I wanted to after this series.

But today, I will pour myself a glass of wine and celebrate finishing yet another project. It might not be big but then who said celebrations only need to be done for big things.

If you make this, share a picture with me on twitterinstagram or Facebook? I would love to hear what you say. And track all the posts for the Salad A-Z here.

Zaatar Roasted Vegetables with Feta Cheese
Servings4 servings
Prep Time10 minutes
Cook Time45 minutes
Ingredients
Instructions
  1. Preheat the oven to 220C.
  2. Peel and chop the vegetables in large chunks. As you see from the picture, I like to keep my vegetables pretty big for this. Also a note here, You can pick and choose the vegetables you want for this salad. I often use whatever is in the fridge for this. Beetroots, beans, bell peppers all work very well.
  3. Coat the vegetables with Zaatar and olive oil. If you wish add a few garlic pods to the vegetables. Add salt and grill it in the oven at 200C for 30 minutes or till the vegetables are done. I like to grill the vegetables till they are slightly charred. But if you don't like that, take them out sooner.
  4. Let the vegetables cool a little bit and serve with a generous helping of feta cheese.

The post Zaatar Roasted Vegetables with Feta Cheese appeared first on Sinamon Tales.

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I am not too fond of Yam but roasted Yam is the only exception. Almost crisp like chips it works so well as a snack or in a salad. Today we are using it in the Roasted Yam Salad with Green Tomato Salsa.

Doesn’t this Roasted Yam Salad with Green Tomato Salsa look so pretty? And I assure you it tastes even better than it looks. If you don’t believe me, make a batch this weekend.

I love most tubers and Yam is probably the exception to that. The only way I enjoy yam is when the purple yam is used in a dessert. Or yam chips, I don’t mean the wafers kind of chips but those slow roasted thin slices of goodness. Mum used to fry them on the gas but I find doing it in the oven easier. Needs less of my attention and monitoring.

Apart from using it in this yam salad, the roasted yam is great as a starter. Served with a hung curd dip it makes for a perfect side for a beer or wine evening. So this post has actually two recipes for you, a starter and a salad. See what a good girl am I, I have started to write two-in-one posts now. Actually, make that three because this also has the recipe of the most kickass green tomato salsa in it.

Jokes apart, the husbandman at home said this was one of his favourite salads from the series. Though I think that’s because he loves both yam and green tomatoes. But why don’t you try it out and tell me if you agree with him?

If you make this, share a picture with me on twitterinstagram or Facebook? I would love to hear what you say. And track all the posts for the Salad A-Z here.

Roasted Yam Salad with Green Tomato Salsa
Ingredients
For the roasted yam
For the green tomato salsa
For the salad
Instructions
  1. Heat the oven to 200C. While the oven is heating, grind together the marinade ingredients to a paste. Coat the yam slices with the paste and roast in a heated oven for 20 minutes till the yam is roasted and nicely browned.
  2. Set aside for cooling. In the meanwhile, chop all the salsa ingrdients together. I like to use my chopper for this. In the end add, olive oil and lemon juice.
  3. Mix together all the salad ingredients with roasted yam. Some of the masala of yam will coat the leaves and impart flavour. Serve with a helping of green tomato salsa.

The post Roasted Yam Salad with Green Tomato Salsa appeared first on Sinamon Tales.

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Chicken Xacuti Salad with Honey Poppy Dressing is almost like eating deconstructed Chicken Xacuti. Goa on your plate, comforting and filling.

So when I was making a list of alphabets and salad, Xacuti was always lurking in my mind for X. But somehow a Chicken Xacuti Salad wasn’t sounding exciting enough. But then a friend said it out loud to me again, breaking it down into elements and it sounded perfect.

The salad has the sharp and pungent chicken marinated and grilled with Xacuti masala and coconut. Mixed with some lightly pickled onions, cukes, lots of leaves and roasted cashews. Finally finished with a honey poppy seed dressing. I briefly flirted with an idea of a Fenny dressing, I really think it would perfect but surprise I didn’t have Fenny at home.

I probably will make this again with some feni dressing but till then the poppy seed dressing works just as perfectly. And with this, we are two salads away from the end of this series. And my husband has been telling me, I should continue making these salads every day. No, don’t worry I will post other things too and not just salads forever. LOL!

If you make this, share a picture with me on twitterinstagram or Facebook? I would love to hear what you say. And track all the posts for the Salad A-Z here.

Chicken Xacuti Salad with Honey Poppy Dressing
Chicken Xacuti Salad with Honey Poppy Dressing is almost like eating deconstructed Chicken Xacuti. Goa on your plate, comforting and filling.
Servings4 servings
Prep Time20 minutes
Cook Time30 minutes
Passive Time1 hour
Ingredients
For the chicken
For the salad
Instructions
  1. Grind together all the marinade ingredients mentioned under the chicken heading. Smear the chicken breasts with the marinade and set it aside in the fridge for an hour.
  2. After an hour, cook them with a little olive oil in a cast iron pan till browned on both sides cooked fully. Set aside for resting.
  3. Mix all the dressing ingredients in a little bottle.
  4. Slice the chicken and mix with the rest of the salad ingredientds. Drizzle dressing on top and serve immediately

The post Chicken Xacuti Salad with Honey Poppy Dressing appeared first on Sinamon Tales.

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When we think of salads we often completely miss the wonderful things that are warm salads. This post brings them into focus and lists some dos and don’ts for Warm salads. Also includes the recipe for my favourite Warm Mushroom Salad with Arugula & Walnuts.

Warm Mushroom Salad with Arugula & Walnuts is probably one of my favourite warm salads. But before we get to the recipe of that, let’s talk about warm salads and the general lack of awareness around them.

For me, warm salads make a major part of my winter diet. As you all know by now, everyone at my household loves salad. The only way the child eats vegetables is through salads and hence the winter months are quite challenging. Because that is when you don’t want to bite into cold vegetables and fruits at every meal. And warm salads are a wonderful solution to the same.

What is a warm salad

So what exactly is a warm salad you ask me? According to the strict dictionary definition, a warm salad is defined as follows.

a salad containing at least one warm ingredient, as cooked meat

In simple terms, warm salads are cooked salads. And to everyone’s surprise, they may or may not be actually served warm. Sounds so contradictory to its name right? It is said that traditionally the name came about to denote the fact that vegetables or meat is actually not cold and hence warm. Though personally, I love serving them warm my husband actually prefers the warm salad at room temperature. So that is a decision left to your preferences I guess.

Many cultures across the world do some beautiful versions of warm salads. The Mediterranean have their grilled vegetables and meat salad, the Thai have some gorgeous warm salads with pork. And why go so far, right in Mangalore and Goa we seem to have lovely pork and fish salads.

Tips to make good Warm Salads

At the crux of designing or making them, warm salads aren’t very different from the regular ones. So these salad making tips will be equally handy for them too. But a couple of more things to keep in mind would be –

  1. The addition of greens, since are talking about cooked and warm food you wouldn’t want to add leaves too long before serving. That would result in completely wilted greens. Ideally, the best way to deal with this is either serve it as a structured salad on a plate that people can assemble themselves or layer the greens at the bottom as I have done in this picture.
  2. When you are cooking or roasting vegetables, don’t overcook them. Remember that we are making a salad and the texture is still important.
  3. I personally don’t enjoy chilled, fruit based or curd based dressings for warm salads but then this Sweet potato salad with hung curd dressing is an exception to this. But in general, keep the dressing light yet warming.
  4. An element of freshness and rawness adds a good element to the warm or cooked salad. For example, in this warm mushroom salad, I have used rocket leaves and tomatoes to bring in that freshness.

So don’t be afraid to experiment with warm salads, I do know some people who actually prefer these over cold or completely raw salads. And to kickstart your journey in this, here is a glorious warm mushroom salad with Arugula, cheese & Walnuts. One of the favorites in my house.

If you make this, share a picture with me on twitterinstagram or Facebook? I would love to hear what you say. And track all the posts for the Salad A-Z here.

Warm Mushroom Salad with Arugula & Walnuts
Servings4 servings
Prep Time10 minutes
Cook Time20 minutes
Instructions
  1. Thoroughly wash and roughly chop all the mushrooms. Drain water completely and then cook in a heavy bottom pan. Add salt, pepper and mixed herbs towards the end. Don't overcook the mushrooms. This should take you around 4-5 minutes.
  2. On a tawa, grill the discs of karalli cheese (see notes), Sprinkle paprika powder when hot and roughly tear in pieces.
  3. Shake all the dressing ingredients in a bottle till mixed.
  4. In your serving bowls, layer rocket and then add the cooked warm mushrooms. Add cherry tomatoes and cheese. Add the walnuts, drizzle with dressing and serve warm.
Recipe Notes

I have used a mix of button, shitake and shemji mushrooms but all mushrooms should work for this. So pick what is available to you.

On a whim, I used the kalari cheese (which is a Himachal cheese, read this to know more) this time but in the past, I have used shavings on parmesan for this salad and it works very well. I have also made this completely without cheese though I prefer the with cheese version better.

The post Warm Mushroom Salad with Arugula & Walnuts appeared first on Sinamon Tales.

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This Keto Friendly High Protein Vietnamese Chicken Salad is the best thing that could happen to you whether you are on a ketogenic diet or not! High in protein, it is delicious and oh so crunchy.

One of the most common demands over the last month has been recipes for more keto friendly salads. A lot of the salads I have done are keto friendly or can easily be adapted to become keto friendly. But one of my favorite Keto salads is the Vietnamese Chicken Salad. In my brief stint with keto, I used to make some version of this at least twice a week. So all you keto lovers, here is the recipe you need to bookmark.

You could modify this salad according to how strict you are on keto or whether you are doing keto at all or not. I have added a wee bit of grated carrot to it, it gives that slight tinge of sweetness yet doesn’t add too many carbs to it. If I am not serving it to people in keto, I like to add a little bit of honey to the dressing though it works perfectly fine without it as well.

Also since you guys asked, here is the list of some other keto salads on the blog.

Salad Nicoise (skip the potatoes)

Koshambari

Harissa Grilled Halloumi (skip the black rice)

Tofu with Asian Slaw (sautee tofu without quinoa in spices)

Egg Salad with bacon & Blue Cheese

Berry & Greens Salad 

Roasted Bell Pepper Salad

Broccolli, Almond and Bacon Salad

Hope this helps all you guys on keto. I will be posting some more keto friendly recipes since a lot of you have been messaging me asking for some. So do stay tuned!

If you make this, share a picture with me on twitterinstagram or Facebook? I would love to hear what you say. And track all the posts for the Salad A-Z here.

Keto Friendly High Protein Vietnamese Chicken Salad
Servings4 servings
Prep Time15 minutes
Cook Time20 minutes
Passive Time1 hour
Ingredients
For the marinade and dressing
For the salad
Instructions
  1. Mix all the ingredients of marinating and dressing. Coat the chicken breast in some of the sauce and set it aside for 30mins to an hour.
  2. In a hot cast iron pan, heat some olive oil and cook the breast till browned on both sides and well cooked. Keep aside for resting for atleast 15minutes before slicing.
  3. Shred the chicken in thin pieces. Mix the shredded chicken with rest of the salad ingriendents and pour 3 tbsp dressing to the same. Mix gently and serve topped with crunchy peanuts

The post Keto Friendly High Protein Vietnamese Chicken Salad appeared first on Sinamon Tales.

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A simple noodle salad always hits the right spots in our home. This Udon Noodle Salad with Soya Chilli Dressing is no difference. Bursting with flavors this Japanese inspired salad is a true delight.

I have said this very often on the blog, I am an out and out noodle person. Noodles are what I choose as my comfort food when eating Asian flavors. And this Udon Noodle Salad is a hot favorite of everyone at home.

The good thing about this salad is the fact that it is so adaptable. I often make it with whatever vegetables I have in the fridge, sometimes I add leftover chicken to it. On the other times, I fry some prawns and add to it. At times, slices of tofu go in with the noodles. I have once tried it with lamb kheema and even that tasted good. And if I don’t have anything, I always boil some eggs along. Though the salad works perfectly well without a protein as well.

Today the recipe I am sharing here has the vegetables I like most in the salad. But don’t let that restrict you, this salad has the potential to be you empty your fridge salad. So forgiving in what you use that you will wonder why didn’t you make this before and such comforting flavors especially if you like South East Asian food.

And without further edo, leaving you with the recipe of a super simple and delicious Udon Noodle Salad. Bon Appetite!

If you make this, share a picture with me on twitterinstagram or Facebook? I would love to hear what you say. And track all the posts for the Salad A-Z here. 

Udon Noodle Salad with Soya Chilli Dressing
A simple noodle salad always hits the right spots in our home. This Udon Noodle Salad with Soya Chilli Dressing is no difference. Bursting with flavors this Japanese inspired salad is a true delight.
Servings4 servings
Prep Time10 minutes
Cook Time20 minutes
Ingredients
For the dressing
Instructions
  1. Boil the noodles as per the instruction on the packet. Drain, wash in cold water and set aside
  2. Boil eggs, peel, slice and set aside. I like mine just boiled so I boil them to 6.5 minutes
  3. Mix all the dressing ingredients in a small bowl
  4. Fire roast the corn on the cob and once cool cut the corn kernels.
  5. Mix all the salad ingriendts apart from eggs. Add the dressing and mix gently. Top with boiled eggs and enjoy. It tastes great with a sunny side too if that is what you prefer.

The post Udon Noodle Salad with Soya Chilli Dressing appeared first on Sinamon Tales.

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Tadgola, nungu or Ice Apple Salad with Sugarcane Juice Dressing is as local as we can get. Inspired by a recipe in Tara Deshpande’s book, it is a delight in every bite.

I use a lot of local stuff in my salads. Vegetables, fruits, grains, and spices but for some reason, I never thought of using tadgola/nungu or ice apple in my salad. But after I have eaten this ice apple salad inspired by a recipe in Tara Deshpande’s book An Indian Sense of Salad, I don’t think I can look beyond it.

Talking about the book, I found it to be a really good one in context of making salads in India. Covers what are the things to keep in mind when creating salads in a tropical country like ours. Has some interesting recipes with a local touch and takes a very simple and sensible approach towards salad making. During this past month, a lot of you have told me to write a book on salads and if I was ever writing a book (I am too lazy to write a book honestly), it would be like this. So people, go ahead and buy it. PS – There is an affiliate link at the end of the recipe.

Coming back to the salad, I roughly adapted the salad from her book and the result was a salad which screams summer in every bite. A local confusion of flavors, it is a delight. And the surprise find was sugarcane juice dressing, I think I am going to be using that in my salads pretty often from here. As often as I can get my hands on sugarcane juice anyways.

What is Ice Apple

Tadgula/nungu/palm fruit/ice apple is a delicious summer fruit which is also a powerhouse of health. Extremely cooling to the body, rich in Vitamin A, B, and C, Iron, Zinc, Phosphorous, and Potassium. The purple shell is cut to take out three translucent gelatinous fruits which is what is eaten. If I have to describe the taste, I will probably say it is a cross between litchi and coconut, litchi in texture and the taste is similar to fresh coconut. It is a pity people don’t know much about it. I usually buy it from numerous carts on the road all through summer

If you make this, share a picture with me on twitterinstagram or Facebook? I would love to hear what you say. And track all the posts for the Salad A-Z here.

Ice Apple Salad with Sugarcane Juice Dressing
Tadgola, nungu or Ice Apple Salad with Sugarcane Juice Dressing is as local as we can get. Inspired by a recipe in Tara Deshpande's book, it is a delight in every bite.
Servings4 servings
Prep Time10 minutes
Cook Time15 minutes
Ingredients
For the dressing
Instructions
  1. Boil all the ingredients of dressing (apart from lemon juice) together and reduce to 1/3 of the original quantity. Turn off the heat, add lemon juice and set aside to cool completely
  2. Mix all the salad ingredients and gently incorporate the dressing in it. Serve chilled
Recipe Notes

Affiliate link for buying the book

The post Ice Apple Salad with Sugarcane Juice Dressing appeared first on Sinamon Tales.

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