By Maasi Saba
It’s still quite hot here in Lahore. The temperature has lowered a bit where at times the fan is enough to cool me. Even though schools have reopened this week and inshallah I will get back to my old routine, I’m still a lazy bum. And a bum just wants to eat. To eat something cold, and ready to eat is more my style these days. So, I wanted to share with you all a recipe for a salad my mom makes. Her salad had these ingredients, apples, beets, and pears. Mine just has apples and beets. My kids don’t like the pears available here, they say they feel too bumpy, and sometimes they can’t seem to swallow them. Don’t ask me why.
In this salad, I used 2 beets, and about 3 apples since apples these days are a bit small. After peeling the beets, I diced them up as I would when making fruit chat. I peeled and diced the apples as well. Boil the beets until tender. Just make sure they are boiled through. Let the beets cool down and then mix with the apples in a container. Now, on to the dressing….
When I asked my mom how she made this salad, she just told me the things she added and no quantity. I like to know the quantity and my mom would just say, “mera andaza hai,” (It’s according to your taste) which didn’t help me much. She tried her best to tell me how much, and the rest was up to me. So trial and error many times this summer and I found a balance I liked. The funny part is, I didn’t use measurements either! So let’s see if I can explain it well enough for you to try this as well.
The dressing consists of yoghurt (I used Nestle and not homemade because this is a sweet/tangy salad), mayonnaise, vinegar, salt and sugar (I use castor sugar because it dissolves quicker). Now, in my head, I feel using a bit more yoghurt than mayonnaise is a healthy decision. So I use more of yoghurt and mix it well with some mayonnaise, then I would use a cap half way full of vinegar and a bit pinch of salt, and 2 big pinches of sugar. Does this make sense? Well, today, I measured the ingredients and well, it didn’t come out the way I want it. I think it needs a bit more vinegar. But since I already have mixed it for you all to see, I’ll just eat it the way it is. It’s still tasty! So I measured it this way: ½ cup yoghurt, 1/3 cup mayonnaise, ¼ tsp salt, 2 tsp sugar, and 1 tsp vinegar. There is something wrong with this, it isn’t tangy enough, so yes, I need to add a bit more vinegar, and I might have added a bit more sugar than I stated, and not enough salt. You guys can figure it out. Sorry ladies, I’ll try better next time, inshallah.
Mix both dry and wet ingredients and refrigerate. After a few hours, it will turn a nice shade of purple. Serve chilled as a side dish or your main course. And it tastes better the next day. Be careful though as beets to stain clothes! I think one day I will try it when I attempt to dye things using natural household items. Lol!