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Lettuce & Cottage cheese salad- an interesting twist

2014-01-03
  • Servings : 2-3
  • Prep Time : 3m
  • Cook Time : 1m
  • Ready In : 5m

The cottage cheese that we get in the western world is nowhere like the paneer back home. While paneer which is more similar in appearance to tofu is sold as a soft block, cottage cheese is  more granular and resembles paneer while still in the making.

This recipe is an interesting fusion of a Maharashtrian Mumbai koshimbir with its inimitable sprinkling of the mustard fodni (hot oil) with the Western lettuce.

It is so delicious, even my son asks for more!

Ingredients

  • Cottage cheese- 1/2 cup
  • Salad leaves of your choice- I prefer Romaine / Iceberg lettuce
  • Oil/ ghee for the tempering- 1 tsp
  • Mustard seeds- 1 tsp
  • Asafoetida (hing)- 1 pinch
  • Green chilli/ Dried red chilli- 1
  • Salt- to taste

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Method

Step 1

Wash and finely slice or tear the lettuce.

Step 2

Pour the cottage cheese over the lettuce.

Step 3

Heat oil/ ghee in a small wok. When hot, add in the chilli, mustard seeds and asafoetida. When the mustard starts spluttering, pour the oil over the lettuce and cottage cheese.

Step 4

Add salt to taste. Mix well.

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Method

Step 1

Wash and finely slice or tear the lettuce.

Step 2

Pour the cottage cheese over the lettuce.

Step 3

Heat oil/ ghee in a small wok. When hot, add in the chilli, mustard seeds and asafoetida. When the mustard starts spluttering, pour the oil over the lettuce and cottage cheese.

Step 4

Add salt to taste. Mix well.

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This can be served on the side, or as a meal by itself. It’s fabulous.

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