How to make Khamang Kakdi -
Tempered crunchy cucumber salad.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cucumbers (खीरे), Peanuts (मूंगफली)
Cuisine : Maharashtrian
Course : Salads
For more recipes related to Khamang Kakdi checkout C Salad with Cranberry Vinaigrette, Cucumber and Grape Salad. You can also find more Salads recipes like Fattoush Champagne Shrimp Salad Mango and Crumbled Cheese Salad Kale and Mint Taboulleh
Khamang Kakdi Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 6-10 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Khamang Kakdi Recipe
Cucumbers 3 medium
Peanuts 1/2 cup
Coconut scraped 1/3 cup
Green chillies chopped 2
Lemon juice 1 tablespoons
Sugar 1 teaspoon
Salt to taste
Fresh coriander leaves chopped 1/2 cup
For tempering
Ghee 1 tablespoon
Mustard seeds 1/2 teaspoon
Cumin seeds 1/4 teaspoon
Method
Step 1
Halve, remove seeds and finely chop cucumbers. Crush roasted peanuts to a coarse powder. Mix cucumbers with peanut powder, scraped coconut, chopped green chillies, lemon juice and sugar.
Step 2
Heat pure ghee in a small pan, add mustard seeds and as they begin to splutter add cumin seeds. Stir briefly and add this tempering to the cucumber mixture. Mix well. Mix salt and serve immediately, garnished with chopped fresh coriander leaves.
Nutrition Info
Calories : 996 Kcal
Carbohydrates : 50.6 gm
Protein : 30.8 gm
Fat : 74.1 gm
Other : Fiber- 28.8gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
