SUMMER TOMATO SALAD

Ingradients:

1. 1 cup chopped onion.
2. 1 salted anchovy, soaked in water for 30 minutes and rinsed
3. 2 tbs finely chopped cilantro
4. 2 Jalapino peppers, chopped
5. 2 tbs finely chopped basil
6. 1/2 cup ground roasted peanuts
7. 2 cup non fat yogurt, salt, and freshly ground black pepper
8. 3 pounds red tomatoes, assorted varieties and color,
few cherry tomatoes Fresh basil, cilantro.
9. vegetable oil 2 tsp

Preparation

Wash and chop red tomatoes. Mix anchovy
in a blender until smooth. add chopped Jalapino pepper
and basil and mix. Crackle vegetable oil with mustard
seeds in a small fry pan, add pinch of asafoeteda, pour this on
anchovy paste, add yogart and mix.
Add enough salt,1/2 tsp of sugar, and black pepper for
your liking.add chop tomatoes and cherry tomatoes, and mix well.
Sprinkle chopped cilantro leaves.
servics Four.

Eggplant Salad


Ingredients:

Preparation:

Fry the eggplant on fire, cool it and peel off the skin. and
smash white pulp.Chop onion finely. Crush jalapino pepper
in food processor. Add chopped onion., yogurt, to eggplant
pulp. In small pan heat oil, add mustered seeds, when
it starts popping add cumin seeds. Then add crush
pepper and stir for few seconds, and pour on the eggplant
pulp. Add salt and sugar and mix it with spoon, spread
chopped coriander leaves.

Makes four servings.

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