SALADS, VEGETABLES & STUFFING
I had never been much of a salad lover. It was my daughter-in-law, Mehnaz, who convinced me that salads are not just healthy, but when made well, a salad can be tasty and a meal by itself. This gave me the right incentive. I began to enjoy making salads and adding them to my folder of recipes. Here, I present to you some of my signature salad recipes. I love vegetables. Creating new recipes with vegetables is a joy for me.
POACHED EGG SALAD WITH CHICKEN LIVER
পোঁচ ডিম ও কলিজার সালাদ
SERVES
2
PREPARATION
45Mins
COOKING
30 Mins
TOMATO CHUTNEY:
250 g tomatoes, cubed
1 tablespoon shallots, thinly sliced
1 teaspoon yellow mustard paste
2 tablespoons sugar
½ teaspoon salt
1 tablespoon white vinegar
2 teaspoons raisins, chopped
¼ teaspoon clove powder
½ teaspoon cinnamon powder
½ teaspoon dry chilli powder
২৫০ গ্রাম টমেটো, কিউব করে কাটা
১ টেবিল চামচ পেঁয়াজ, পাতলা করে কাকাটা
১ চা চামচ হলুদ সরিষা বাটা
২ টেবিল চামমচ sugar
½ চা চামচ salt
১ টেবিল চামচ সাদা ভিনেগার
২ চা চামচ কিশমিশ, কাটা
¼ চা চামচ লবঙ্গ গুঁড়া
½ চা চামচ দারুচিনি, গুঁড়া
½ চা চামচ শুঁকনো মরিচ, গুড়ো
LIVER MARINADE:
100 g liver
1 teaspoon garlic paste
½ teaspoon ginger paste
2 teaspoons balsamic vinegar
¼ teaspoon salt and black pepper powder
1 tablespoon oil
Serve with onion rings,
tomato chutney, boiled
potatoes, black pitted
olives, boiled green
beans, ground garlic
croutons topped with
poached chicken egg, and finally,
sprinkle with truffle salt.
DETAILS :
CHUTNEY: In a pot, combine all the ingredients from tomatoes to raisins and mix. Cover and cook on low heat until tomatoes turn soft. Sprinkle the clove, cinnamon, and dry chilli powder. Cover and cook for another 5 minutes. Taste and adjust the seasoning.
SLICE the liver into ¼ inch thick pieces. Marinate with all the marinade ingredients for 20 minutes. Heat oil and fry the livers just for 5 minutes on high heat, remove and cover with foil paper.
DIVIDE the liver between two plates and serve with the said condiments same as in the picture.
