Roasted Carrot Salad

"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!?)

Ingredients

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.

Roasted Chickpea Salad w/ Tamarind Vinaigrette

"Light & hearty, perfect for fall

Serve as a salad, or simply eat it all

The tang, that replicates flavors of the street

Busy, noisy, with a crowd of Indians at your feet!

An everyday snack, or Chaat as it's popularly known

Oh, for this how many miles I have flown!

Now right at home, I have a healthier clone

Though, I will still jump on a chance to go back home..."

Ingredients

For the Salad

2 cups boiled chickpeas, liquid drained

1/2 red pepper, finely chopped

1/2 green pepper, finely chopped

1 small red onion. diced

1 green chili, finely chopped

2 tablespoons olive oil

1/2 teaspoon cumin powder

1/2 teaspoon coriander powder

1/2 teaspoon dry mango powder

1/4 teaspoon red chili powder

1/4 teaspoon fennel seeds

2-3 stalks of fresh coriander, finely chopped

Salt & pepper to taste

For the Dressing

2 tablespoons Tamarind chutney (available in all Indian grocery stores)

Juice of 1/2 a lemon

Bunch of coriander (leaves + stem), finely chopped

1 tablepoon light olive oil

1/4 teaspoon red pepper flakes

1/2 teaspoon cumin powder

Salt to taste

Make the Dressing - Mix all the ingredients and refrigerate for an hour to let the flavors fuse.

Make the Salad - Heat oil in a non-stick pan. Add the fennel seeds and cook till begin to brown. Stir in the remaining dry spices and roast for a minute. Add the chickpeas, mix well, and cook on medium-high flame till the chickpeas begin to turn crisp - approx 10 minutes. Make sure all the moisture has been absorbed. Turn off heat and cool to room temperature.

Once cooled, add all the chopped vegetables and mix well. Add the dressing, a teaspoon at a time, and mix well. Adjust seasoning and serve fresh.

A sweet & tangy [vegan, glutenfree] salad that compliments the colors of summer and the flavors of fall.

Try this and other delicious 29. creations at our social dining events. Don't like strangers? Simply book a private event!

Quick Recipe: 5-Min Brussels Sprouts Stir-Fry

"If you hate these

Little balls of green,

You must must try

This recipe mean.

Quick 5-minutes

Is all you'll waste,

And it'll be worth

The new-found taste!

Your world will change

Thank me you will,

Most people I know have a love-hate relationship with Brussels Sprouts. And I can understand why. These mini cabbages are slightly bitter in taste, and the centre is quite stiff and doesn't cook easily. There was a time I used to dislike them too. But that's the very reason I had to find a way to cook them my liking. A little patience and technique is all it takes to transform them into the most delicious stir fry side! 

 

Don't believe me? Ask my husband, he is a complete convert.

 

Ingredients

10-12 Brussels Sprouts, shredded (this is key - shredded cook way better than halved!)

1 clove of garlic, crushed

1/2 cup frozen corn kernels

1 cooked chicken sausage, casing removed and diced (optional)

3 tablespoons olive oil

3/4 teaspoon paprika

Salt & pepper to taste

 

Heat oil in a pan. Add the garlic and cook for quick minute. Stir in the remaining ingredients, cover and cook on medium flame for 2-3 minutes - this will make the brussels sprouts lose some of their unwanted crunch (not all of it). Remove cover and saute on high heat for a minute till the ingredients brown on the underside and you can smell a heavenly buttery fragrance. That my friends, are your brussels sprouts telling you they've become delicious! Nice & charred. 

 

Eat with quinoa or as a warm side with a main such as Chicken or Fish. Tastes even better with a dollop of yogurt on top!

 

This Week in Food Pictures

"A busy week it's been

Successes, failures & new challenges seen,

A lot of cooking, yes lots

From little puddings to flavorful pots,

Trials & errors, recipes that repeat

Bites with crunch, and those with heat,

Events & dinners, people new

Reviewers, readers, and comments few,

Here are the snippets, simple & clean

Of food, colors, and the week that's been..."

It's been one busy week! While I work on the recipes, here are some pictures from all the adventures this week. If only these could fill you up eh!

Come try my food at one of the upcoming dining experiences! Got a large group? No problem! Contact me to discuss a private tasting.

Carrot Halwa Parfait

Bread Pudding Sundae

Fishcake Bites 

Carrot Pudding with Burnt Sugar Pot De Creme

Event Buffet Table

Curried Cauliflower Soup 

Vegan Semolina Halwa with Orange Compote

Masala Minced Chicken Sliders with Beer Shooters

Popcorn & Chocolate Bread Pudding

Mint Chicken Tikka Salad on Bread Cups

Vanilla Cupcakes with Pomegranate Swirl

29. Let's Lunch Event - EatWith Your Eyes

Curried Sweet Potato & Coconut Soup Spoons. A delectable way to begin a Friday. Don't you agree?

29. opened it's doors to a truly diverse group this afternoon. A retired teacher from Argentina, a student from upstate NY, an HR consultant from London/Korea and a Wall st journalist from right here, NYC.

I greeted them with some Iced Clove & Mint Tea & a spoonful of Curried Sweet Potato & Coconut Soup. Yum! My surprise nibbler for the day was a roasted pepper and cream cheese dip served in little Tostitos scoops. I find these things so cute!

The main act was:

1. Grilled Mixed Veg Kebabs - marinated in cumin, coriander, garlic, fresh mint & lime juice, these are a light & colorful way to start a mid-day meal.

2. Fishcakes with Tomato Chutney - as always, a crowd pleaser! 

3. Chicken & Pea 'Sticky' Biryani w/ Cumin Yogurt - In favor of [always] experimenting, I served the yogurt in little glasses on the side. Oh, and I stuck a coriander stalk in each biryani to make it look like a little bonzai pot. How fun & adorable! 

4. Indian Trifle Parfait - with luscious layers of sponge cake soaked in milk, raspberry jam and a personal favorite, chocolate custard! Remember what I always say about chocolate? It's a miracle waiting to happen in your mouth.

A lunch should always be this special. Specially if it welcomes the weekend.

Come join me in my next culinary adventure. You will leave fascinated, full and with a range of new ideas you never thought you needed!

Fig, Bean & Quinoa Salad

“Sweet & tangy

A marriage of taste,

Put those veggies

Don’t let them go waste,

With a crunch

That does sing along,

Your heart is happy

And creates a song,

A meal in minutes

For the busy few,

Time to skip take-out

And prepare your own menu!”

Ready in minutes, a meal was never this easy. I used some leftover quinoa, chopped in some colorful fresh veggies and added figs and beans only to discover this sweet & tangy salad, that was not only healthy but rather fulfilling!

Ingredients

1 cup cooked quinoa

2 tablespoons red pepper, finely chopped

2 tablespoons green pepper, finely chopped

2 tablespoons red onion, finely chopped

1 cup baby spinach leaves, washed and roughly torn

6-8 medium sized dried figs, diced

1 teaspoon fresh coriander, finely chopped

3 tablespoons kidney beans, cooked and drained (use a lentil/bean of your choice)

Juice from ½ an orange

1 teaspoon lemon juice

2 teaspoons extra light olive oil

2 teaspoons dried peas (or walnuts/almonds) for a crunch

½ teaspoon paprika

Salt & pepper to taste

Mix the olive oil, orange juice, lemon, salt, pepper, paprika and fresh coriander and let it sit for 10-15 minutes in the refrigerator.

In a large bowl, toss all the other ingredients for the salad (except the dried peas/nuts). When ready to serve, drizzle with the dressing and top with the dried peas/nuts. 

Simple, isn't it?!

29 Indian Tapas in 29 Days - A Recap

March 1st to 29th were exciting, yet trying days for me. I made a promise to the virtual food blogger world that I will come up with 29 new & original recipes for Indian Tapas in the 29 days that followed the launch of my business. 

Did I succeed? You tell me! And be kind - I am petrified of failure. 

How did it feel? Apart from aching arms (from the cooking), numb taste buds (from all the tasting) and sore eyes (from all the photo taking & editing), it was quite a ful-'filling' experience. 

For those who missed it, or are lazy to search for the recipes, here is a quick recap. 

29. will be taking a short break for an upcoming event. More recipes to follow after that! Till then, try these and tell me which ones were your favorites? Please comment on this post and let me know!

1. Mint Chicken Dumplings
2. Curried Guacamole
3. Indian Macaroons
4. Hakka Noodle Petites
5. Drunken Semolina Cakes
6. Indian Sushi
7. Beer Bread Pakora
8. Peach Gujia Parfait
9. Rice Cake Bhel Puri
10. Samosa Cups & Mini Naans
11. Paneer, Edamame & Carrot Stew
12. Onion Parantha Cones with Pickled Tomato Chutney
13. Okra Chips with Yogurt Sriracha Dip
14. Eggless Caramel Bread Pudding
15. Brown Rice Kimono Balls
16. Hot Chocolate Barfee
17. Shrimp Red Curry Idli Pops 
18. CousCous & Mint Chicken Tikka Cups
19. Spinach Corn Deep Dish Pizza Bites
20. Cucumber Boats
21. Masala Chai Cookies
22. Paella-style Spinach Biryani
23. Farro Dosa with Curried Chicken Salad
24. White Chocolate-Thandai-Malibu Mini Mudcakes
25. Chicken & Farro Siu Mai
26. Mango Phirni on Edible Spoons
27. Broccoli Pakora (Fritters) Sticks
28. Masala Gobi (Cauliflower) 'Pizza'
29. Turkey Poori Rolls with Chili Mango Chutney

Curried Guacamole

“Hole Guacamole

What did I do,

I called the Mexican

And gave him a new hairdo.

Slightly tangy

With fennel & spice,

It tasted kinda good

So I suppose it’s no vice.

Dip in the pita

And lick fingers too,

Here my folks,

Is an appetizer brand new.”

Ingredients

1 ripe avocado

1/2 onion, sliced lengthwise

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

1/2 teaspoon fennel seeds

1 teaspoon coriander powder

1/4 teaspoon turmeric powder

1/2 teaspoon dry mango powder

1 tablespooon olive oil

1 tomato, finely chopped

Some coriander, finely chopped

Juice of 1/2 a lemon

Salt & pepper

Heat oil in a pan and cook the onions till slightly brown. Add the cumin, mustard and fennel seeds and cook till they begin to splutter. Mix in all the dry spices and cook for a minute. Turn off heat and keep aside.

Scoop out the avocado and mash. Mix in the tomato, coriander, lemon juice and the onion mixture. Mix well and serve with pita chips.

Tomato-Pesto Eggplant Stack

“White inside, purple on top

Slide, dice or do a quick chop

Roast it, toast it or char it to the core

A small bite, and you keep wanting more

Dips or salads, curries or bake

Tomato or pesto, vegan or steak

Versatile it says, is its middle name

Any in my home, it has found true fame!”

Ingredients

1 medium eggplant, diced in rounds

1 clove of garlic, crushed

2 teaspoon sun dried tomato pesto

5-6 fresh basil leaves, torn into pieces

1 teaspoon olive oil

Salt & pepper to taste

Mix all the ingredients above, except the pesto. Heat the oven to 425 degree F, and let the eggplant grill for 25-30 minutes. Once it’s brown and tender,  mix with the pesto and grill again for 10 minutes.  It’s that simple!

A scrumptious appetizer! Serves well with a white sauce bake.

Fall salad w/ slow roasted vegetables

"Seasons come
And seasons go,
The winds howl
And emotions flow,
Friendships new
And plans to plan,
Some keep going
Some take a stand,
You enjoy, you admire
Look around,
The wonders of nature
Leave you spell bound,
The excitement rises
For the wait,
To create colors of fall
In a plate..."

Ingredients

For the salad

250 gm Mesclun Mix, Aragula or Romaine Lettuce

1 cup boiled quinoa or cous cous

½ cup dried cranberries or raisins

½ cup chopped walnuts

½ cut roasted pine nuts

2 tablespoons extra virgin olive oil

1 lemon, juiced and zest kept aside

¼ cup balsamic vinegar

100 gm feta or goat cheese, crumbled

Salt & pepper to taste

For the roasted vegetables

2 small aubergines, sliced into 2 inch pieces

10-12 baby carrots, shaved and cut into 2 inch pieces

½ cup button mushrooms, halved

2 tablespoons extra virgin olive oil

Salt & pepper to taste

Method: Mix the ingredients for the roasted vegetables. Pre heat the oven to 150 degree C and bake the vegetables for 20-25 min.

Mix all the ingredients for the salad and top with the roasted vegetables. Finish with a generous dollop of red pepper dip or tahini hummus and enjoy the tastes of fall!

Green Salad with Raspberry Honey Vinaigrette

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“In a bush lush

Swaying with dashes of red

Lay a field of raspberries

On a green & thorny bed,

Picked to perfection

Spilt over some greens

A dash of lime, pepper

Like creating a movie scene,

With a fruity entourage

This salad for the soul

Sweet & Tangy on the tongue

Made it summer in a bowl”

Ingredients

For the salad

50 gm mesclun mix (or any green leaves)

½ cup red or green cabbage, chopped

¼ cup diced red apple

½ cucumber, cut into slices

½ red pepper, sliced finely

2 tablespoons gouda cheese, cut into small cubes

¼ cup ripe raspberries

5-6 walnuts, broken into pieces

(You can add any veggies you fancy i.e. carrots, beetroot)

For the dressing

2 tablespoons balsamic vinegar

½ teaspoon honey

1 teaspoon fresh lime juice

4-5 ripe raspberries, mulled/crushed

Salt and pepper to taste

Mix all the ingredients for the dressing. Make sure the raspberries are mulled well so as to blend with the dressing.  Pour over the salad ingredients, toss lightly and serve immediately. A sweet & tangy start to the summer!

Minced Cauliflower Salad Bake

“A mince that

Needed no meat,

Roasted and charred

Till a flavor neat

Layers of color

Smoking it bakes,

A sprinkle of Christmas

Is all it takes!”

Ingredients

½ cauliflower, finely chopped

¼ cup green peas

½ cup mixed peppers, finely chopped

¼ cup onion, finely chopped

½ cup cherry tomatoes, halved

2 gherkins, sliced lengthwise

1 teaspoon curry powder (or any mixed Indian masala)

1 teaspoon dry mint powder

1 tablespoons olive oil

2 teaspoons lemon juice

Salt & pepper to taste

Heat the oven to 250 degree C.

Heat oil in a pan. Layer the ingredients- onion, then cauliflower, then tomatoes, then peppers and then the peas. Sprinkle a few drops of water, salt & pepper and turn to medium flame. Cover and cook till all the vegetables have lost their crunch but are not overcooked.

Transfer to a baking tray, put the gherkins on top and sprinkle with lemon juice and mint powder. Bake for 10-15 minutes till the cauliflower is charred and begins to brown. Be patient here as the ‘burnt’ taste adds much to the flavour of this simple salad

Serve immediately with soup or on it's own. A healthy and wholesome meal!

Better than Salad

<!-- /* Font Definitions */ @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:Cambria; mso-fareast-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} @page Section1 {size:612.0pt 792.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.Section1 {page:Section1;} -- “I toss it high

With my hands bare,

The scents cut through

The breeze in my hair.

Colors of the rainbow

In this salad of mine,

With a drizzle sour

And ingredients fine.

Crisp like tomorrow

Lush like lovers sweet,

This mixture from heaven

Will make you skip a beat.”

Ingredients

1 packet baby spinach leaves or rocket

2 tablespoons fresh goat cheese

1 cup chopped mixed peppers (red, green, yellow)

2 tablespoons corn kernels

½ apple, sliced

¼ cup fresh raspberries

½ cup cherry tomatoes, halved

1 tablespoon almonds or walnuts, chopped

1 small bunch fresh mint leaves, chopped coarsely

1 tablespoon olive oil

2 tablespoons lemon juice

1 tablespoon honey

¼ teaspoon dry thyme

In a cup, mix the lemon juice, honey, olive oil, thyme, salt and pepper. Heat it a little if the ingredients aren’t mixing well. Refrigerate for 15-20 minutes.

In a bowl, mix all the salad ingredients (except ½ the goat cheese and nuts) with the dressing. Give it a good toss. Sprinkle the remaining goat cheese and nuts on top and serve fresh. Colorful and crisp!

Egyptian Salad

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“Green, yellow, red

A crunch and a twist,

This herbaceous meal

Is on top of my list”

Your poet begs,

Go on, try a pound,

For this medley of greens,

Is a salad profound.”

Ingredients

For the salad

1 chopped green pepper

1 chopped red pepper

1 chopped yellow pepper

1 cup snow peas

½ cup sliced red onions

1 cup broccoli flowers

1 baking potato

5 cloves of garlic, crushed

¼ teaspoon black pepper

¼ teaspoon dried parsley

2 tablespoons olive oil

Salt to taste

Freshly chopped parsley

For the dressing

2 tablespoons of yogurt

1 teaspoon honey

Olive oil for dressing

¼ teaspoon chili powder

A pinch of salt

Mix all ingredients for the dressing and keep aside.

Par-boil the potato. Leave the skin on and cut into slices, each ½ inch thick. @font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; } Season with 1 teaspoon of olive oil, oregano, parsley, salt and pepper. Put into the oven (pre-heated to 150 degrees C) for 10 minutes, or till they are tender and brown. Lay out flat on a plate to cool.

Heat oil in a pan. Add the crushed garlic and sauté till its crisp and brown. Add the peppers, reduce heat and cover to cook for 2-3 minutes. Add the rest of the vegetables and toss on low heat. Add some water and a pinch of salt and cover on low heat. Let the vegetables steam for another 2 minutes.  Make sure the vegetables don’t get too limp and retain their crispness. Remove from heat and spread over the potatoes.

Drizzle the dressing over the vegetables, making sure it reaches the potatoes. Garnish with fresh parsley and serve immediately. Can be eaten on its own or with some hot pita bread.