I wanted to echo the same flavors I added to the chicken tikkas. I bought a bag of shredded cabbage and I had a head of broccoli. I decided to cook them together and add mustard seeds, cumin seeds and curry leaves. I also added shredded coconut that I buy frozen from the Indian stores on Oak Tree road in Edison. They package and freeze fresh, grated coconut- it is great to have on hand for sauteed vegetables or meats and even desserts.

The vegetables took about 20 minutes to cook- so ideal for the summer. I finished the dish off with a good squirt of lemon juice. It wakes up all the flavors and makes everything delicious.

The chicken and the cabbage went really well together. I grilled some corn on the side and also made a garlic bread. It was perfect- we opened a Rose and enjoyed the meal outside….

• 3 cups shredded green cabbage
• 2 cups broccoli florets
• 2 tablespoons extra light olive oil
• 2 teaspoons grated ginger
• 2 teaspoons brown mustard seeds
• 1 teaspoon cumin seeds
• 8 to 10 curry leaves
• 2 teaspoons ground coriander seeds
• Salt
• ½ teaspoon cayenne pepper
• Juice of half a lemon

Heat a large frying pan with the olive oil. Add the curry leaves, mustard and cumin seeds. Saute for about 20 seconds. Add the ginger and sauté on medium heat for a minute. Add the green cabbage and broccoli florets. Saute on medium heat for 20 minutes, stirring constantly. Add the coriander, salt and cayenne pepper. Cover with a lid for about five minutes till the broccoli is tender but not over done. Taste for seasonings. Add the lemon juice and serve.

I made a fabulous dressing consisting of rice vinegar, honey and olive oil. It is amazing to me how just the right ingredients can make such a big difference in a dish. The tangy dressing made the rice salad absolutely delicious and it went perfectly with the shrimp curry.  We ate the rice salad a few days even after the curry was finished. It tasted better the next day.

This salad will be perfect with any grilled entree like hamburgers, hot dogs or even steak.  This will be a staple in our house for the summer.

• 1 cup basmati rice
• 2 cups chicken broth
• 1 teaspoon extra olive oil
• 2 teaspoons salt

Bring the chicken broth, oil and salt to a boil. Add the rice and cook on medium heat till holes begin to appear on top- about 5 minutes. Put the lid on and lower the heat and cook for 15 minutes. Take out of the pan and cool the rice on a platter. Keep aside.

• 1 cup fresh mango, cut into small pieces
• 3 green onions, chopped
• 1 red pepper, cut into small pieces
• ¼ cup fresh mint, chopped
• ½ cup fresh cilantro

Add the mango, green onions, red pepper, mint and cilantro in a medium bowl. Add the cooled rice and mix well.

Dressing

• 2 tablespoons rice wine vinegar
• 2 teaspoons honey
• 2 tablespoons extra light olive oil
• 1 teaspoon salt

Add the rice vinegar and honey in a small bowl. Whisk the oil in till the dressing is emulsified. Add the salt and mix well. Add the dressing into the rice mixture, mix well and let sit for half an hour before serving.

To complete a well-balanced menu, I was going to make a coleslaw dish with the Thai style burgers and potato salad. The recent Bon Appetit issue had a whole article on tamarind and it’s virtues. I am quite familiar with tamarind as I use it for all different things including using it in drinks, dressings and as a condiment.

They talked about pairing yogurt with tamarind concentrate to make a delicious, tangy dressing. I added my own twist by adding roasted cumin to the creamy dressing which gave the dish a nice nutty flavor. Overall, the dish went well with the burger and the potato salad.

What else do you need? Yes, I know what you are thinking- where is the dessert??? Stay tuned for tomorrow and you will have a great recipe for a dessert as well…

• 1 pack 10 oz shredded green cabbage
• 1 pack 10 oz shredded carrots
• 5 persian cucumbers, 1 inch match stick pieces
• 1 cup cilantro, chopped
• 1 cup green onions, chopped

Mix the cabbage, carrots, cucumbers, cilantro and green onions in a large serving bowl. Keep aside.

Tamarind Dressing

• 1 cup non-fat Greek yogurt
• ¼ tamarind concentrate
• 2 lemons, juiced
• 4 tablespoons honey
• Salt
• 2 teaspoons roasted cumin seeds, crushed

Mix the yogurt, tamarind, lemon juice, honey, salt and roasted cumin in a small bowl. Keep aside till ready to serve. Add the dressing to the cabbage mixture and mix well. Taste for seasonings and add more salt if needed. Serve room temperature.

I wanted to come up with a delicious recipe that is easy to make and also can be made ahead of time- that to me, is the key to a successful party. I need to be a stress free hostess and in order for me to be completely relaxed, I have to be able to do everything in advance. For this barbecue, I made sure everything was ready to go. The only thing my husband had to grill were the burgers and the corn. The rest was all laid out on the table, ready to go.

This salad was easy to make- there was a bit of chopping involved and then just a matter of mixing all the components. The two main ingredients in this dish are the peanut butter and coconut milk. The dressing mimics the typical Thai flavors. It is sweet, savory, tangy and spicy.

The potato salad went really well with the Thai style burgers- definitely try this for your fourth of July meal…

• 3 pounds red skinned potatoes, boiled, peeled and cut into ¼ inch cubes
• 3 sweet peppers, cut into ½ inch cubes (a mix of red and yellow or orange)

Add to a large serving bowl and keep aside.

Dressing

• 1 cup peanut butter
• ½ light coconut milk
• 2 tablespoons honey
• 2 tablespoons tamari
• 2 tablespoons sriracha sauce
• 2 limes, juiced
• 1 tablespoon rice wine vinegar
• Salt

Mix the peanut butter, coconut milk, honey, tamari, sriracha sauce, lime juice, rice wine vinegar and salt. Mix well and add to the potatoes. Taste for seasonings and add salt if needed.

Garnish

• 1 cup cilantro, chopped
• 1 cup green onions, chopped
• 1 cup salted peanuts, chopped

Top with cilantro, green onions and peanuts. Serve room temperature.

This dish is probably the simplest to make and has tons of flavor. The two main ingredients are fresh cilantro and dill.

I always have a huge bunch of cilantro in my fridge. When you bring a bunch home, the key is to wash the cilantro and spread it on your countertop over a thick towel. Let it dry completely- then roll it up in some paper towels and store in a zip lock bag. It keeps in my crisper for a long time and is ready whenever I need it- which is almost everyday.

I have started keeping dill in my fridge as well- I love it’s earthy flavor in rice dishes, curries and especially paired with fish or shrimp. In fact, this summer I am growing some in my backyard. I can’t wait to pick some and add it to a fresh salad- yum!

Anyway, back to the rice dish. You simply make your rice – I like to cook mine in chicken broth to give it an extra boost of flavor. Once the rice is almost done, add some frozen peas on top and place the lid back on. The peas will thaw and soften and won’t over cook. Once the rice is room temperature, add the cilantro and dill- that is it. It is super simple, but the flavor is unbelievable.

Try it with a grilled meal outside- it will go perfectly well with some grilled chicken!

• 1 cup basmati rice
• 2 cups chicken broth
• Salt
• 1 teaspoon extra light olive oil
• 1 cup frozen petite peas
• ½ cup cilantro, chopped
• 1/3 cup dill, chopped

Bring the chicken broth to a boil in a medium saucepan. Add the oil, rice and 1 teaspoon salt. Bring the rice to a boil and cover with lid half way. Once the broth has evaporated and bubbles form on the surface, lower the heat and cover with lid completely. Cook for 10 minutes.  Add the peas and cook for another 10 minutes. Take the lid off and fluff with a fork. Let cool and stir in cilantro and dill. Serve immediately.