POTATO SALAD NEW YORK STYLE RECIPES

Name: Cucumber Salad With Soy, Ginger and Garlic
Total time: 20 min
Yield: Serves 4
Cuisine: asian
Ingredients: 2 large thin-skinned cucumbers (about 1 1/2 pounds), thinly sliced; Salt, to taste; 3 tablespoons seasoned rice vinegar; 1 tablespoon soy sauce; 1 teaspoon sugar; 1 small garlic clove, minced, or granulated garlic or garlic flakes to taste; 1 teaspoon minced fresh ginger; 1/8 teaspoon ground cayenne, plus more to taste; Freshly ground pepper; 2 tablespoons dark sesame oil; 3 tablespoons sunflower oil or grapeseed oil; 1 bunch scallions, white and light green parts, very thinly sliced; 2 tablespoons chopped cilantro

CUCUMBER SALAD WITH SOY, GINGER AND GARLIC - NYT COOKING

Cucumber Salad With Soy, Ginger and Garlic - NYT Cooking image

The trick to any sliced cucumber salad is to slice the cucumbers as thin as you can and to purge them by salting them before making the salad so the dressing doesn’t get watered down by the cucumber juice.

Provided by Martha Rose Shulman

Total Time 20 minutes

Yield Serves 4

Number Of Ingredients 13

Ingredients

2 large thin-skinned cucumbers (about 1 1/2 pounds), thinly sliced
Salt, to taste
3 tablespoons seasoned rice vinegar
1 tablespoon soy sauce
1 teaspoon sugar
1 small garlic clove, minced, or granulated garlic or garlic flakes to taste
1 teaspoon minced fresh ginger
1/8 teaspoon ground cayenne, plus more to taste
Freshly ground pepper
2 tablespoons dark sesame oil
3 tablespoons sunflower oil or grapeseed oil
1 bunch scallions, white and light green parts, very thinly sliced
2 tablespoons chopped cilantro

Steps:

Sprinkle the cucumbers with a generous amount of salt and let sit in a colander in the sink for 15 minutes. Rinse and dry on a kitchen towel. Transfer to a salad bowl.
Whisk together the vinegar, soy sauce, sugar, garlic, ginger, cayenne, and pepper. Whisk in the sesame oil and the sunflower or grapeseed oil. Toss with the cucumbers, scallions, and cilantro. Chill until ready to serve.

Nutrition Facts : @context http//schema.org, Calories 196, UnsaturatedFatContent 14 grams, CarbohydrateContent 10 grams, FatContent 17 grams, FiberContent 2 grams, ProteinContent 2 grams, SaturatedFatContent 2 grams, SodiumContent 546 milligrams, SugarContent 5 grams

CHANA DAL, NEW DELHI-STYLE RECIPE - NYT COOKING

Chana Dal, New Delhi-Style Recipe - NYT Cooking image

Julie Sahni, an Indian cooking teacher, cookbook author and chef, says that in much of Indian cooking, the less you fuss with beans, the better they cook. This recipe, for spiced split chickpeas, calls for a mathani, a sort of hand blender, but if you don’t have one and don’t want to buy one, a potato masher will do the trick.

Provided by Mark Bittman

Total Time 1 hours

Yield About 4 servings

Number Of Ingredients 10

Ingredients

1 cup split chickpeas (chana dal)
1 1/2 teaspoons turmeric
1/2 teaspoon ground cardamom
1 bay leaf, preferably Indian
1 teaspoon salt
2 tablespoons sunflower orsafflower oil
6 whole cloves
4 large garlic cloves, thinly sliced
1 teaspoon crushed-red-chile flakes (optional)
3 tablespoons freshly chopped cilantro

Steps:

Combine the chana dal, turmeric, cardamom, bay leaf, salt and 4 cups water in a large saucepan and bring to a boil. Adjust the heat so the mixture bubbles gently, cover partly and cook for 40 minutes. At that point, the mixture should still be quite moist; if it is not, add 1 cup additional water and continue cooking, covered, until the dal is tender, about 20 minutes; turn off the heat. Remove the bay leaf. Use an Indian mathani (see related article) to purée the dal for about 1 minute; the dal should be saucy but not soupy.
To make the tadka, put the oil in a small saucepan over medium-high heat. When the oil is hot, add the cloves; let sizzle for about 30 seconds until fragrant. Add the garlic and cook, stirring constantly, until medium brown. Stir in the chili flakes if you’re using them, and turn off the heat.
Pour the tadka into the dal; stir gently to combine. Garnish with cilantro and serve.

Nutrition Facts : @context http//schema.org, Calories 264, UnsaturatedFatContent 9 grams, CarbohydrateContent 34 grams, FatContent 10 grams, FiberContent 7 grams, ProteinContent 11 grams, SaturatedFatContent 1 gram, SodiumContent 153 milligrams, SugarContent 5 grams, TransFatContent 0 grams

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CUCUMBER SALAD WITH SOY, GINGER AND GARLIC - NYT COOKING

The trick to any sliced cucumber salad is to slice the cucumbers as thin as you can and to purge them by salting them before making the salad so the dressing doesn’t get watered down by the cucumber juice.
From cooking.nytimes.com
Reviews 5
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Cuisine asian
Calories 196 per serving

Whisk together the vinegar, soy sauce, sugar, garlic, ginger, cayenne, and pepper. Whisk in the sesame oil and the sunflower or grapeseed oil. Toss with the cucumbers, scallions, and cilantro. Chill until ready to serve.

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Julie Sahni, an Indian cooking teacher, cookbook author and chef, says that in much of Indian cooking, the less you fuss with beans, the better they cook. This recipe, for spiced split chickpeas, calls for a mathani, a sort of hand blender, but if you don’t have one and don’t want to buy one, a potato masher will do the trick.
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