Gado gado is a wholesome and delicious Indonesian salad. This salad is filled with all the essential nutrients and what makes it so delicious is the peanut sauce, which is truly a winning combination. Gado gado is a combination of slightly boiled or steamed vegetables, raw vegetables and hard boiled egg. Nearly any combination of raw and cooked vegetables, along with rice or thin noodles, if you like, can be used. Gado gado, is true to its name which means “potpourri”. Do not confuse the peanut sauce with satay sauce. This salad can be made vegan by negating the eggs.
For the peanut sauce, we are using i2cook’s spicy peanut butter which is a versatile product and goes extremely well with south-east Asian or South Indian dishes.
Inspired by Jamie Oliver
2 medium sliced boiled potatoes
10-12 beans boiled and cut into halves
2 hard-boiled eggs, cut into slices
carrot, raddish & cucumber sliced as per preference
8-10 tofu slices
fresh coriander leaves or micro-greens for garnish
Ingredients for the peanut sauce:
100gms i2cook spicy peanut butter
1 garlic clove
1/2 juice of lemon juice
1 tbs soy sauce
1/2 tbs tamarind paste
Note: spicy peanut butter will not require any addition of extra spice.
(all the ingredients used in this salad are all organic except the eggs which are free-range)
Start with prepping up with all the ingredients. Boil the potatoes for about 15 minutes in salt water. Hard-boil eggs, cut the tofu into slices (with some salt) and pan fry them in a little peanut oil until golden brown. Boil the beans in salt water for about 5 minutes and immediately transfer into ice water to retain that gorgeous green colour. Use strips of carrot and slice some cucumber and radish for that extra crunch.
Put all the ingredients for peanut sauce in a blender with 1 tbs of water and blend it until smooth. Check for seasoning.
Layer the vegetables starting first with potato and other ingredients on a serving plate or bowl and drizzle with the most amazing peanut sauce.
Kothambir vadi (coriander fritters) is my favorite snack from Maharastra which is made from fresh coriander leaves and chickpea flour. This is further steamed and pan-fried or deep fried. I prefer the pan-fried as it uses less oil and tastes great too! I’ve given the traditional kothambir vadi an i2cook twist by adding some of our pink mustard. Pink mustard is a versatile product which is made from organic ingredients like yellow, balk mustard, turmeric powder and cold pressed soy oil. Pink mustard is a deli style mustard which contains no sugar. Kothambir vadi with pink mustard can be served as an appetizer or a tea-time treat with chai.
3 cups chickpea flour (besan)
2 cups cleaned, chopped coriander leaves
4-5 green chillies (add more if you like yours more pungent)
2-3 garlic cloves 1 tbs pink mustard
1/2 tsp roasted cumin powder
1 tsp toasted sesame seeds
rock salt to taste
1 tsp ground oil and some extra for pan frying
(All ingredients used to make this dish are organic)
- Pound the green chillies and garlic into a paste in a mortar pestle.
- Mix corriander leaves, besan, garlic & chilly paste, mustard, sesame seeds, oil, salt, cumin powder and water in a bowl until it forms a hard dough. Shape into a log or any desired shape.
- Steam the log for about 20-25 minutes and check for doneness by inserting a skewer and coming out clean.
- Allow it to cool. Cut the cooled log into 1 cm slices. Heat about 1 tbs of oil in a pan and pan-fry the vadis in batches on both sides until golden brown and crisp. Serve hot with some i2cook’s pink mustard.
Sugar industry in India is one of the largest industry after textiles. Manufacture of sugar involves a series of processing and can be a little complicated as compared to jaggery. Jaggery, on the other hand can be produced in small batches and has simple production. Maharashtra, Uttar Pradesh, Bihar and Tamil Nadu are the leading manufacturing states in India. Jaggery follows 3 steps:
- Juice extraction
- Filtration & Boiling
- Molding, Cooling & Packing
Sugar and jaggery contain mainly sucrose, expect jaggery contains traces of mineral salts, iron & fiber. Most of the jaggery comes from remote rural places and reach the market through agents. There is one industrial use of jaggery, and that is in the manufacturing of rum. Karnataka is the only state which is set to become the first in the country to produce high quality rum from jaggery. Three cheers for rum drinkers 😉
Most of the processing house follow their set of proportions and heating technique and may differ from one another. The photo log should give you a clear picture of the jaggery production.
Jaggery is available in gold or dark brown shade. Gold jaggery uses some amount of chemical to showcase an attractive colour. A lot of commercial jaggery producers believe that the gold colour is what attracts the consumers.
Note: All pictures belong to this blog. Please consult admin before using it for any purpose.
You might also like