I loved every bit of this dish, and it was so darn easy to put together. Not to mention super duper quick, warm (perfect for the weather), healthy, vegan, glutenfree and delicious!Read More
"Fall is warm, fall has a chill
It's sometimes green, with an orange frill,
With pumpkins & carrots, everywhere
Halloween, and scary faces that stare,
It's comfort, before winter sets
The last of picnics, on a grassy bed,
But what remains, is the food affair
So lets celebrate, like we don't care!"
Fall is orange. And lovely. But the cool evening breeze reminds me that winter is approaching, and makes me crave all things warm. Not hot, just warm. This salad, with the sweetness & warmth of fresh roasted carrots and a drizzle of chilled yogurt is my perfect fall dinner (or snack if you may!). The combination of warm with a cool is like the weather itself. And the flavors, ah the flavors were a match meant to be eaten. Trust you me, and give it a try. What've you got to lose (other than a plateful of carrots I suppose!?)
For the dressing
1/2 cup plain yogurt
1/2 cup mint leaves
Few stalks of coriander
1 small clove of garlic
Juice from 1/2 lemon
1/4 teaspoon paprika or red chili powder
2 tablespoons olive oil
Pinch of sugar
Salt to taste
For the Salad
1 bunch of carrots, cleaned and sliced
1 tablespoon olive oil
2 stalks of spring onion, chopped
1/2 teaspoon cumin powder
1/2 teaspoon chat masala [indian mixed spice]
2 tablespoons fresh coriander leaves, roughly chopped
Salt to taste
Make the Dressing
Mix all ingredients for the dressing, except the yogurt, with 1/4 cup water and blend in a mixer. Add the oil, a tablespoon at a time, and blend till you get a smooth-ish chutney. A few chunks are ok! Meanwhile whip the yogurt till smooth and creamy. Add the chutney with the yogurt, a few teaspoons at a time, till you have a light green color. Adjust salt & refrigerate for at least 2 hours.
Roast the carrots
Heat oil in a flat non-stick pan. Once hot, add cumin powder and mix for a few seconds. Stir in the carrots and turn heat to high. Let the carrot brown on the underside, and then give them a quick toss. Finally add salt, chat masala and spring onions, mix and remove from heat. Cool slightly.
Serve the warm roasted carrots with chilled yogurt dressing & a sprinkle of fresh coriander.
"Grapes are a favorite, and not only as wine,
I love them as a snack, natural & fine
Sweet as Fall, they create a soup swell
Raw, vegan, glutenfree, and sugar-free as well!
Just blend it all up, with spices favorite few
Leave it to chill, and there's a recipe new
Not complicated, doesn't take all your time free
Delicious & easy, as easy as cooking can be!"
1 pound seedless green grapes
1 inch piece of fresh ginger
Juice of 1/2 a lemon
6-8 fresh mint leaves
1/4 teaspoon paprika/chili powder (adjust to taste)
1/4 teaspoon black salt/rock salt
1/4 teaspoon cumin powder
1/4 teaspoon cumin seeds
1/4 teaspoon cracked black pepper
Pinch of salt
Wash the grapes and remove from stem. Put in a blender along with ginger, lemon juice & mint. Blend till smooth. Stir in all the dry spices (adjust seasoning to taste) and refrigerate for 2-4 hours. Serve chilled.
Yes, that's it!
A refreshing, raw and uber healthy soup to accompany your fall table.