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.
Spicy peanut butter is the new addition to i2cook family of organic products. After all the hoopla over the peanut butter, at i2cook we introduced something more suitable for the Indian palate. The idea of creating a spicy version of peanut butter was to make it more versatile as a condiment which can be used in both Indian and Western cooking. The best part about this product is that it is made with no added oil. The combination of peanuts and spice is something we Indians have brought up with and you can’t go wrong with the combination right!
Spicy peanut butter can be used to make Thai dishes like Thai peanut dip, pad Thai or chicken satay. It is also great with khakara (Indian crackers) or you could also make peanut chutney by grinding it with some coconut. Since, it is in the wet form, you don’t have to add extra ghee or oil to moisten. You could eat it directly with your dosa, idli or chapathi. It is also great as a spread to make rolls of your desired filling. Needless to say that our spicy peanut butter is also great as a spread for sandwiches.
A note on peanuts: The peanuts are sourced from an organization which believes in organic farming and practises multi-cropping and crop rotation to preserve soil fertility. Since there is absolute no use of pesticides, the farmers use neem and cow urine to keep the pests at bay.
Recipe for Thai peanut dip
10ogms of spicy peanut butter
1tbs of soy sauce
1tsp of coconut or palm sugar
Mix all the ingredients together and add some water for a thinner consistency. Serve at room temperature with spring rolls. You could also use this as a dip to serve with some sliced cucumbers and carrots.
Peanut butter is versatile. My last recipe, grilled chicken with warm peanut butter sauce was a killer with my friends and family. Peanut butter can so easily make any Asian dish taste good. I can think of so many good uses of using peanut butter in Asian cooking like satay sauce, pad thai or a salad recipe that I’m going to share in my post today.
If you’re not a peanut butter fan like me, spiking your peanut butter with some palm sugar or coconut sugar and bird’s eye chilli can do wonders! If your basic sauce is ready, you can add pretty much anything that you like to this sauce.
These little lettuce wraps are just right for a healthy light meal or serve them up as a snack or starter. It is a vegan recipe and you could also make it raw by negating the tofu. This salad is a colourful and fun way of enjoying your veggies!
6-8 Lettuce leaves, cleaned, dried and of desired size
1 big carrot, julienned
50 gms tofu, shredded (optional)
50 gms sprouts
1tbs peanut butter (I used i2cook’s peanut butter)
1 bird’s eye chilli, chopped finely
1 tsp soy sauce
1/4 tsp grated ginger
2 tsp palm or coconut sugar (I used i2cook’s coconut sugar)
juice of half a lime
salt to taste (if required)
basil & roasted peanuts for garnish
- Combine the carrot, tofu, chilli and sprouts in a bowl.
- Mix peanut butter, soy sauce, sugar, ginger and lime juice. Add a teaspoon of water and mix well. Refrigerate for 30 minutes.
- Place this mixture on each lettuce piece and garnish with basil, peanuts. Serve immediately.
- Alternatively lay out the ingredients and allow everyone to assemble their own. Serves 2-4.
More recipes on peanut butter
I was recently invited to Dakshin, ITC Maratha and without a second thought, I grabbed the opportunity to go and explore one of my favourite cuisine. Franco-Pondicherry or Pondicherry cuisine, has been union territory’s best-kept secret. The flavors are mild and the fusion between the French and Podicherry is what makes this cuisine unique and different from rest of India. Meat or fish is sauteed with dry spices and ghee is often used in the cooking. Tomatoes are sparingly used and coconut milk is the base for most dishes. Though seafood is found in abundance, the locals prefer to cook with beef or mutton during festive seasons. Eggplant, drumsticks and mangoes (when in season) are used for vegetarian dishes or mixed with meat and cooked together. Markandam Dalcha (lamb blanquette dalcha) is one such example, recipe from the book “The Pondicherry Kitchen” by Lourdes Tirouvanziam-Louis. Creamy dalcha is a combination of lamb, dal & mango.
The Pondicherry Kitchen is a cookbook which showcases the true authencity of Pondicherry cuisine. I’ve tried 4 different recipes for one of our monthly dinners at Coral from appetizer to dessert. The author’s few notes before the recipe displays some of the best kept secrets of Pondicherry cooking. Each recipe is unique and more profound than the other.
What I also noticed at Franco-Pondicherry fest at Dakshin was that the gravies were treated more like sauces and were much thicker than other Indian gravies. My personal favourite was chicken curry with coriander and mint (kothamalli puthina kozhi kari). In traditional Tamil cooking, tamarind is used as a souring agent but in Pondicherry cusine you will see a distinct taste of vinegar used in their gravies too. Raw mangoes are used in gravies and chutneys for sourness. Desserts served were semolina cake with rose petal basundi and baguette with basundi. Basundi is traditionally made with thick milk but, this particular one was made with coconut milk – mild, light and delicious.
I would like to share a recipe of one of my favourite appertizer from the cookbook – Erral Masala Vadai (prawn & channa dal fritter). It is an ideal snack for the monsoons and very easy to make.
Ingredients for prawn & channa dal fritters:
1/4kg channa dal
2 big onions
3-4 finely chopped green chillies
1″ ginger, finely sliced
5-6 garlic cloves, crushed
8-10 curry leaves, crushed
2tbs finely chopped coriander leaves
200gms small prawns/shrimps
salt to taste
oil for frying
- Soak channa dal in water for 2 hours. Drain and coarsely grind.
- Mix the channa dal with all of the above ingredients, except for oil.
- Heat oil in a wok. Shape the ingredients into a ball, flatten a bit. Deep fry until golden brown on medium flame.
- Serve hot with some chutney or sauce.
What is pink mustard? No. Really?
I’ve been asked this question often by friends and consumers. A lot of them wonder why its not pink in colour…
I’m happy that pink mustard has fared well in terms of its branding & taste. Its been over a year and I’m glad that it received accolade from press, especially from Bangalore.
Customers and friends have been using pink mustard in their own way – on crackers, marinades for fish or meat, in brinjal fry or in mayo. But there is one recipe that kept me amazed is the cucumber raita made with vegan yogurt by Tongue Ticklers.
I recently had some friends coming over for drinks and wanted to make some easy and stress free nibble. I had some sausages lying in the fridge and used them up by mixing it with some pink mustard (doesn’t require any extra oil and you could add some crushed pepper), grill in the oven at 180 centigrade for about 10-15 minutes or until browned and ready to eat!
If you’ve been using pink mustard in your cooking… Do share your handy tips 🙂
This recipe is sure a keeper! It is easy to make for any occasion or for snacking. This dip can be had with pastas, crackers or can smeared on your sandwiches.
1 large red bell pepper
1tbs green olives, chopped
5-6 basil leaves, chopped roughly
2tbs olive oil
salt and pepper to taste
- Roast bell pepper on the stove top or oven. Discard the skin and the seeds. Chop roughly.
- Blend in all the ingredients into a course paste or use a mortar pestle.
- Spoon the prepared paste into the serving bowl and drizzle some olive oil on top.
- This dip can be refrigerated for about a week. Serves 2.