Armenian Cucumber And Peanut Salad With Sizzling Mustard Seeds Food

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.

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.

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.