For my birthday, I am making a variation of Uyghur Shashlik and Naan for dinner. Meat and bread call for salads and a traditional Xinjiang dish would be a carrot salad. The last time I made this I used large Asian carrots. Today, I decided to use the colorful heirloom carrots that have become common in California.
Karl’s Uyghur Heirloom Carrot Salad
Many Indian dishes tend to be very spicy. Hot food calls for a cooling side dish, a raita, which always contains yogurt. In the West, we are most familiar with cucumber raita, but in India the word covers a wide variety of dishes.
Karl’s Kashmiri Cucumber Raita
Adapted from Djurenko.com and 17recipes.com
Georgian Shilaplavi is a rice dish that is described as being like a risotto. I have some diners who prefer little or no starch. I have learned that cauliflower is a versatile and good substitute. It is filling and can be “manipulated” in a number of ways to imitate some starch ingredients.
Karl’s Mock Georgian Shilaplavi with Mushrooms
Our friends Pat and Jim “squash bombed” us a few weeks ago. This was literally a baby sized squash 8 pounds and 20 inches long. I roasted it and used much of it in a mitzvah lasagna for a friend whose cancer has come back for the third time. I am using the rest in tonight’s soup.
Karl’s Georgian Butternut Squash Soup