Bachelor-friendly, Everyday Simple Recipes, Salads, Vegan

Simple Spinach Salad (Korean Style)

I had the pleasure of befriending a Korean couple who were visiting a friend. In return to the Indian lunch that we prepared for them, they cooked a Korean style lunch for us. Rice and sweet potato cooked together, mushroom cooked with bell peppers, spinach salad, and shallow-fried potatoes. Out of all, I liked the spinach salad the best. Sigeumchi-Namul is the Korean name for this salad. A simple and easy to make salad, nutritious, and deliciously flavorful. Delicate flavors are the best to relish and perhaps more nutritious too.

Ingredients:
Spinach – 1 bunch
Water – approximately 4 cups
Garlic – 3-4 cloves (adjust as per individual taste)
Sesame oil – 1 tsp
Sesame seeds – 1-1/2 tsp
Lime juice – 2 tsps
Black salt to taste

Preparation Time: 10 mins
Cooking Time: 5 mins
Makes 3 servings

Method:
Clean the spinach really well. If the spinach is organically grown, one thorough wash would be enough. Otherwise, wash really well at least three times and soak in salted water for at least 10 minutes.
Bring a pot of water (approximately 4 cups) to boil.
Blanch the spinach in boiling water for less than 1 minute.
Drain the water out and collect the blanched spinach on a strainer.
Rinse the spinach in cold water. Squeeze out excess water.
Using your hands, untangle the spinach into a mixing bowl.
If the spinach is too long, use your hands to shred them into smaller size. Add crushed garlic, sesame oil, sesame seeds and toss well to mix and coat the spinach with these ingredients. Crushing (not chopping) the garlic works best and brings out the flavor very well.
The original recipe calls for soya bean sauce. But I replaced this with lime juice.
Sprinkle some black salt.
Taste and adjust the seasoning as you like.
Korean style spinach salad is ready to be served.

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Everyday Simple Recipes, Salads, Snacks, Vegan

Chickpea Salad

chickpea saladChaat or salad? You decide. A recipe that you can put together easily and pass on as a snack or as a salad before a full-course meal.

Ingredients:
Chickpeas – 2 cups
Onion – 1
Lemon – 1
Green chillies – 1
Coriander leaves – 1 bunch
Cumin seeds – 1/2 tsp
Olive oil – 1 tsp
Salt as needed

Method:
Soak the chickpeas for about 8 hours. Sprouting the chickpeas is even better. Pressure cook the chickpeas with salt in adequate water until soft.

Chop onion finely. Split the green chilly, remove the seeds, and chop finely. You could add crushed peppercorns instead of green chilly. Chop coriander leaves.

Crush the cumin seeds. Extract lime juice. Add lime juice and crushed cumin seeds to olive oil to make a salad dressing.

Add the finely chopped onion, green chillies, and coriander leaves to the boiled chickpeas. Add the salad dressing to this and toss to mix. Adjust salt if needed.

You could add tomato and cheese to this salad.

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