Kachumber

Kachumber

Depending on the region, Indian food is served with a small plate of sliced raw onions, tomatoes, radish, green chilli, lemon/ lime wedges and cilantro. While this is primarily a North Indian offering, my family (and many others I know from the South) usually serves this ‘salad’ with meat dishes. It’s not uncommon for rural diets to include these fresh raw vegetables with their roti or flatbread (made from rice, wheat, corn, buckwheat, maize, etc) as it make for a sharp accompaniment and travels well.

My husband is an onion-lover of the first degree and I hate them! As simple as this dish is, it’s a treat for him when I make some kachumber. He swears that a few pieces of raw onion, a squeeze of lemon juice and a sprinkle of cilantro takes food to a whole new level. You can click here to see the Oven Roasted Tandoori Cornish Hen recipe and the complete menu that I served this Kachumber with.

Kachumber

  • 1 medium red onion – sliced
  • 1/2 medium tomato – seeded and cut into wedges
  • 1-2 Tbsp chopped cilantro
  • 1/2 tsp chaat masala OR salt to taste
  • lemon juice to taste
  • 1/2 tsp finely chopped green chilli (optional)

Mix all ingredients in a bowl and serve.

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Chipotle-style Cilantro Lime Rice (Vegetarian)

Cilantro Lime Rice

This is an easy and mild recipe that you can serve with a Mexican or Tex-Mex style dinner. I made this for my Homemade Chipotle-Style Buffet & Tortilla Salad (Lots of Vegetarian Options) for an informal gathering at our house a while back. (The photo is pathetic, but the taste was delicious!).

Chipotle-style Cilantro Lime Rice

(Serves 12-15)

This recipe scales well, so feel free to reduce or increase proportions as necessary. I have listed a large quantity as I served a dinner party.

For a family size meal (2 adults + 2 kids), 1 cup of rice might be enough.

  • 3 cups long grain rice (eg: basmati)
  • 5-1/2 cups water
  • 2 – 3 tsp salt (to taste)
  • 2 – 3 medium limes (juiced)
  • 1/2 cup chopped cilantro
  • 1/2 stick butter (or scant 1/4 cup oil)

1) Rinse the rice with cold water and drain completely.

2) In a medium saucepan with lid, mix rice, salt and water, and bring to a boil on medium-high.

3) Once it comes to a boil, stir once, cover and reduce heat to minimum.

4) Allow to cook undisturbed for about 15 minutes. Open the lid and fluff the top layer gently with a fork, and cover quickly. Turn off the heat and allow the rice to rest for 5-10 minutes.

5) Add butter, cilantro & lime juice to taste. Adjust salt as needed. Mix well and serve.

I served this with a Homemade Chipotle-Style Tortilla Salad with beans, tofu and chicken options.