Homemade Cucumber Pickle

To make the Homemade Cucumber Pickle: 

Ingredients: 
1 English cucumber sliced thin (I used a Mandolin slicer)
half a medium onion sliced (red, yellow or white)
1 Serrano chili sliced
1-2 Tbs of fresh dill
Place in a heat proof bowl and set aside until pickling liquid is ready. 


To make the pickling liquid:
1/4 cup of rice wine vinegar
1 bay leaf
2 cloves garlic sliced
1 tsp of mustard seed
2 tsp of sugar
1 tsp of salt and pepper to taste

Directions:  
Bring ingredients to boil in a saucepan.  Once boiling, pour over the fresh cucumber ingredients. Toss well.  Allow to marinate for 15-20 minutes.   Eat on burgers, hotdogs, chicken etc..  Keep refrigerated.  Enjoy.

Lentil Salad

Ingredients: 
For the Lentils:
1 1/2 cups of brown lentils
3-4 cups of water
1 Tbs of grated ginger
1 Tbs of grated garlic
1 Serrano chili cut in half
1 green bell pepper diced (optional)
1 medium onion diced
1 bay leaf 

Directions:  Cook on medium-high heat for 15-20 minutes or until the lentils are cooked, but not mushy.  Fish out the bay leaf and the two pieces of green chili. Then allow the lentils to cool down to room temperature before adding it to the salad ingredients.

For the Salad:

1 large bunch of Italian parsley cleaned and chopped
2 medium tomatoes diced

1 bunch of spring onions chopped (both the white and green parts) 

Note: you can add chilies (serrano, jalapeno)seeded and diced if you want your salad spicy.  

 

Directions:  Prepare all salad ingredients and place in a salad bowl until the lentils and dressing are ready. 

For the Dressing:
1/4 cup extra virgin olive oil
Juice of one large lemon
1 tsp of cumin powder
1 Tbs of rice wine vinegar
Salt to taste

 

Directions: Mix well and pour over the salad.  Toss well. 

Mix all the components together and allow the salad to sit for 1 hour before serving. You can serve this salad at room temperature or chilled.   Serves 6-8 people.  Enjoy

Sri Lankan Eggplant Salad

Ingredients:
To make the salad:

1 large eggplant.
1 large cucumber
1 cup of tomatoes (any variety)
3-6 green chiles seeded (serrano, jalapeno)
1 medium onion
1 bunch of green onions

To make the dressing:
2 Tbs of rice wine vinegar
1 tsp of sugar
1 Tbs of grated ginger
2 cloves of garlic grated
1Tbs of mustard seed

Directions: 

Cut the eggplant into cubes. Marinate it with 1 tsp of red chili powder, salt and 1/2 tsp of turmeric powder for about 10 minutes.


Heat some canola oil in on high heat.  When the oil is hot fry the eggplant until is is golden brown (about 1-2 minutes).   You will have to fry several batches so the pan does not get crowded.


Note:  You will have to drain the eggplant on a paper towel.  I actually drained it and changed out the paper towel twice because the eggplant does tend to soak up the oil.  I also blotted it with a paper towel to soak up any excess oil.  Allow the eggplant to cool for 10-15 minutes before adding it to the salad



Cut all the veggies into small cubes or bite size pieces and place in a salad bowl until later.

Make the salad dressing by dissolving the sugar in the vinegar. If you use cider or white vinegar you may need more sugar.  Put all the dressing ingredients in a blender or liquidizer and blend until it forms a smooth dressing.

Place the  cooled eggplant in the salad bowl with the rest of the salad ingredients and pour the salad dressing and toss.  Add salt and pepper to taste.  You can also add the juice of half a lime to give everything a bright flavor. 

Serves 6-8 people as part of a meal.  Enjoy