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Achari Vinaigrette Salad Dressing Fusion Recipe
This salad dressing is based on Punjabi pickling spices. The dressing should be aged for about three days before using. In Punjab region, fresh onions, garlic and peppers are ground and mixed with Lime juice and salt to dressing sliced seedless cucumbers. This recipe is a result of fusing Punjabi tradition.
Ingredients
1. Mustard seed oil: ¼ cup
2. Canola oil: 1 cup
3. Lime juice: ¼ cup
4. Distilled white vinegar: 1 cup
5. Brown sugar: 2 Tablespoon
6. Fennel seeds: 1 teaspoon
7. Cardamom seeds: ½ teaspoon
8. Cassia Bark (Cinnamon stick): ¼" broken bits
9. Kasoori Patta (Dry Fenugreek leafs): 2 teaspoon
10. Garlic powder: 1 teaspoon
11. Onion powder: 1 teaspoon
12. Kosher Salt: 1 teaspoon
13. Cayenne Pepper: ½ teaspoon
Method
Put all ingredients in a one liter bottle. Let it rest at room temperature for at least three days. Now, you can refrigerate it. Shake well before pouring over salads.