The simplicity to food and the simplicity to cooking. What else is there for me to say? Home food of course without a doubt is the best and as far as I know, home food does not have to drain our energy. Pretty much anything goes right (Malaysian Fried Rice)? Literally anything, from soups and easy preasy one pot dish (Mixed Vegetable Soup & Corn Soup). Nevertheless, when time is on our side, maybe during weekends, we won't mind sweating a little longer for stir frying a side dish (Aloo Gobi, Brinjal Stir Fry, Beans Thoran, Carrot Poriyal & Bean Sprouts Omelette), known as oil splattering, followed by thorough cleaning of our kitchen and kitchen top. Last week, in between one the days when time became, really, the crisis call for me, I decided. I decided in keeping it clean in my kitchen. Clean and mean. How about a raw salad, I ask myself since it will also be a meal on my own (Apple Cucumber Salad). So, the first mission accomplished. What should I put up for my dinner. Next mission of course, so easy, for this notably Indian style fruity (Fried Apple Fritters) veggie salad. The fact as well all ingredients, as usual, awaiting me in my fridge and as you know or don't, generally, our Indian salads are yogurt inspired (Moor Kulumbu/Yoghurt Curry). Vibrant, attractive, tangy and sweet, above all, there's no hidden magic formula to making this Mango Cucumber Salad. Dice, cut and toss all the ingredients together. Done!
1 (about 300g) semi-ripe mango - remove skin and cubed/diced
1 (about 200g) cucumber - remove seeds and cubed with the skin on
20g dried black currants
2 stalks coriander leaves - shredded/chopped
2 tbsp olive oil
1 tbsp yellow mustard
Salt for taste
Add all ingredients into a mixing bowl.
Toss and stir.