Wednesday, February 18, 2009

Curried honeydew vinaigrette

Ingredients

Honeydew melon, coarsely chopped: 2 cups

Honey: quarter cup

Rice wine vinegar: half cup

Curry powder: 1 tbsp

Boiling water: 1 tbsp

Lime zest: 1 tbsp

Fresh lime juice: quarter cup

Salt to taste

Fresh ginger root (or 1 tsp, ginger powder) 1 tbsp

Oil: 1 cup

Method

Mix curry powder in boiling water in a small bowl. In a blender, mix the honeydew, honey, vinegar, curry powder mix, lime zest and juice, salt and ginger root. While running the blender, slowly drizzle the oil and blend until smooth. Adjust seasoning according to taste.

Can be stored in the refrigerator for five days and can be used as a dressing for fruit salads, green salads and even for the marinations to products like fish and meat.

The hindu may 17 2007



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