Tag Archives: salad

Saxon summer and Feaster Sunday

8 May

The sun’s come out! I don’t know about you guys but I’ve been starving for some sunshine and as you can imagine, I am savouring every minute of it. In fact, the assurance that it’s here to stay for at least the next few months, even makes me love the rain we’ve been getting the last two days. It’s all so beautiful!

I’ve already had some amazing times in the sun, and here’s a few I’d like to share with you-

Picnic Shicnic

I especially like lying in the sun with my girl friends, curled up on a towel with a book in hand (study material, I promise!) and chomping on some share-friendly finger food -chips, grapes, chocolate, wafers etc etc

Keeping it light!

Easter-Feaster

Barbecues are a wonderful idea, especially if they’re done well. And because the sun goes down to so late, you have an excuse to make them go on endlessly!

On Easter Sunday, some friends made some wonderful Tandoori chicken and Lamb straight on the BBQ grill.

For Vegetarians, there was a skewered cottage cheese and vegetables option.

And if that didn’t satisfy your appetite, there were yummy poppadums, chicken curry and biriyani (just the thought of it makes my mouth water!)

Saxon Summer

If you are blessed with *good food luck* , you will often times discover the type of place that not only serves great food, but also gives you a great ambience. Fortunately for me, a couple of friends took us to a place just like that near Leamington called the Saxon Mill.

Apart from breathtaking views of castles and flowing rivers…

…they also make very yummy cocktails.

And if you’re looking for summery food, they can fix you something really light but really yummy!

Mediterranean Platter, or some such

Fish cakes with Mango, rocket and tomato salad

Hope you’re enjoying your summer too. I’d love to hear about some of your fun times!

 
Picnic and Easter pictures courtesy: Shuli Sud

Detox Vegetable Soup and Crunchy Mixed Salad

8 Apr

As I eat this very healthy detox soup and salad, I have a vision of myself sitting high up on a snow mountain in mediation. Haha. No, really, this is healthy food to the hilt, its what we in India call yogic,  “sattvic” food.

As the name suggests, this food is not meant to be ‘rajasic’ or stimulating to the taste bud. And believe me, I was really worried about who was going to eat all this soup and salad when it was made.

But happily, I was proved wrong. The soup was found to be “tasty” (my flatmates swore by it) and the salad was literally gone in minutes.

So first things first, the Crunchy Mixed Salad.

I got this recipe from my friend and ex-school mate Krittika. I made a few minor changes in the recipe, like adding seasonal four-leafs to it, but it is more or less the same as described in her version:

What you need:

A handful of cherry tomatoes
A handful of sprouts
One Red Bell Pepper
One Yellow Bell Pepper
Black Olives
Salt
Pepper
Lime Juice
Feta Cheese (Optional)

What to do:

Wash the cherry tomatoes and sprouts and put them into a bowl.
Cut the red and yellow bell peppers into two equal halves and remove the seeds.
Take one half of the red and yellow bell peppers and slice them into thin slivers and add them to the bowl. Take the two remaining halves of the bell peppers and roast them on the gas until they are lightly charred.
Once they are cool, wipe the charred area with some soft tissue and cut into slivers. Add into the bowl.
Add olives, salt and pepper to your liking. Add lime juice and sprinkle feta cheese into the bowl- gently mix the salad with your hands and serve immediately.
Sounds yummy right? Looks absolutely dashing too. I’m sure it does great for when you have guests to impress 🙂

And now, the Detox Soup.

Another friend of mine and coincidentally, an ex-school mate from the same school, Meghna, suggested I try the Itsu 7 Vegetable Detox soup. But because I don’t live close by, I couldn’t get my hands on it. Instead, I googled it, got an idea of what the basic ingredients were and then I simply improvised!

So the 7 vegetables you need are: Beans, bean sprouts, spinach, carrots, red bell pepper, mushrooms and coconut (though this isn’t technically a vegetable, it is used such in the recipe. I used it in coconut milk form)

You will also need:
Lime juice
Ginger juice (or you can use ground powder if its more convenient)
Salt to taste
Water, ofcourse
Glass noodles (I didn’t include these in my recipe

What to do:

Chop vegetables and keep aside.
In a large pot, boil 1 part coconut milk and 2 parts water. Add lime and ginger juice to it.
Now put in all the cut vegetables and boil till they are cooked. Add salt. Done!

Simple and fast. The best thing I like about it is that I dont have to use any oil or butter for it!

Hope you enjoy them as much as I did.

Good Intentions, Great Expectations

23 Feb

I recently had some foodspiration and decided to experiment with whatever ingredients I had in my fridge and cupboard at the time. Turns out, I managed to make some pretty excellent fried chicken! Of course by the time my friends ate it, it was cold and so not half as good as would have tasted when it was hot. But the important thing was I experimented without a set a recipe and it was Fun!

an experiment gone well

So here’s me sharing my easy 20 min fried chicken recipe. To make things easier, I’ve put an ‘E’ in front of all the essential ingredients. The rest you can add or subtract depending on how you want your experiment to go. Feel free to add anything extra as well (I even contemplated putting vanilla essence into the thing). Enjoy!

What you need: (serves 2)

2 chicken breast fillets——E

3-4 cloves of garlic chopped

1 inch ginger, peeled and chopped

1 raw egg—-E

2 tbsp flour—–E

1/2 tsp ground pepper

1/2 tsp cumin seeds

1/2 tsp red chilli powder

Oil for frying—–E

salt to taste—–E

What to do:

So here’s the thing. The recipe has got to be made with a certain I-care-a-hoot attitude, but just enough to keep you relaxed. Otherwise you wont end up experimenting and enjoying the results when they turn out right.

Defrost the chicken breasts and mix it up with the garlic, ginger and pepper. Leave it aside while you prepare the batter.

fillets with seasoning

For the batter, mix the flour, egg, salt, cumin seeds and red chilli powder.

flour and egg

spices in the batter

In a shallow pan, heat up the oil.

the mystery cook in the oil 😛

Dip the chicken fillets in the batter and fry until golden brown. Done!

You can always eat it plain, but just for fun, I served it with some salad and a bun!

all packed up for my friends

Something simple

24 May

On request, here’s a really really simple salad that you can make at home. It’s got an Indian twist, and its really very very yummy. You will find it in a lot of Maharashtrian house holds.We call it ‘Koshimbir’.
What you need-
1 cucumber (finely chopped)
2 teaspoons of groundnut powder
1/2 spoon of sugar (optional)
A pinch of red chilli powder
A pinch of pepper powder
A few drops of lime juice
Coriander leaves for garnish
Salt to taste

What you need to do-

Put the chopped cucumber in a bowl. Top it with groundnut powder, red chilli powder, and a few drops of lime juice.

Leave the bowl in the fridge for about an hour.

When it is time to serve, add the salt, pepper and sugar.

Mix thoroughly.

Add coriander leaves on top as garnish, and it’s ready!