Roasted Potato and Kidney Bean Salad!

So, a while ago, I was looking for recipes to use kidney beans in ways other than traditionally used in Indian cooking, such as Rajma Chawal and sorts, when I stumbled upon this recipe by Naturally Ella here. While, I did not have sweet potatoes that day, and I was too lazy to make a grocery trip, I used carrots and regular potatoes. Sure, it tasted yum. But then, I made another salad with roasted sweet potatoes, and I must say, I will make this again with sweet potatoes some day. Over to the recipe, because, well, you are here for the recipe, and not for my yip-yapping!

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Rosemary flavoured, Pan Roasted Potato and Kidney Bean salad for the #SaladNight Dinner – Salad 24 of #100happysalads ! The salad idea is from @naturallyella 's Black Bean and Sweet Potato Salad, but since black beans are difficult to source in India and I did not have time to go shopping for sweet potatoes, I swapped the ingredients with local ones. I spotted some fresh rosemary at my local supermarket early this week and was dying to use it. It sounds silly but when it comes to new ingredients, I am a kid in a room with a new toy. 😁 I pan roasted 2 medium potatoes and 4 small carrots while the pre-soaked kidney beans were getting pressure cooked. Once the beans cooled down, I added a finely chopped red onion, capsicum and a deseeded tomato. The dressing is a whisked mix of olive oil, lemon juice, garlic, black pepper and salt. And of course, lots of finely chopped coriander. Dinner sorted! ❤️ #saladsfordinner #saladdinners #salad #roastedpotatoes #kidneybeans #srujans100happysalads

A post shared by Srujan Desai (@d.srujan) on Jul 22, 2016 at 8:26am PDT

Moroccan Chickpea and Carrot Salad ~ banishing my dislike for carrots!

As a child, I have not really liked carrots raw. They are sweet, they are nice, but as  a kid, my objection to the chopped carrots in a salad was that they had to be chewed for a longer time! 😉 Yes, I was lazy as kid, no I did not grow into a lazy adult!

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Moroccan Chickpea and Carrot Salad ~ Salad 16 of #100happysalads ! This is a twist on the classic carrot and raisin salad, albeit a healthier one! The base is 1 cup pressure cooked / canned chickpeas, 3 small grated carrots, one small tomato, one small onion finely chopped and large handfuls of mint and coriander. The dressing is 2 tbsp of olive oil, 2 tbsp of honey and juice of one large lemon whisked with salt , pepper, and cumin! Top with black currants / raisins soaked in warm water for 10 mins. I stumbled upon this recipe while looking for different Chickpea Salads on @onceuponachef 's website! I have adapted the recipe to Indian Ingredients! #moroccansalad #chickpea #carrot #raisins #saladnight #saladfordinner #vegan #glutenfree #paleo #whatsonmyplate #whatsfordinner #vscocam #igers #healthyfoodporn #healthyyetdelicious #saladporn #rabbitfood #srujans100happysalads

A post shared by Srujan Desai (@d.srujan) on Oct 12, 2015 at 7:37am PDT

Carrot, Tomato and Basil Soup

There is a faint nip in the air in the early mornings here in Bangalore. The skies are back in their white and azure dress code. And the markets are beginning to see the presence of some good quality vegetables after the seasonal monsoon slump. The tomatoes have gotten very cheap. Its probably a good time to start researching for new recipes and soups, me thinks! 🙂 And on the same note, tonight I made the lovely carrot and tomatoes soup. When this was getting cooked my kitchen was filled with the aroma of basil and garlic, one of my favorite aromas! I am not going to go into a preachy mode and give a sermon on nutritional benefits of carrots, but I would say this, it’s a good, tasty way to include more carrots in your diet!

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Carrot, Tomato and Basil Soup ~ Soup 10 of #100happysoups ! Ingredients: 3 medium sized carrots, peeled and cut into large cubes 2 medium sized tomatoes, washed 2 tbsp olive oil, 4 cloves of garlic, one large handful of fresh basil, finely chopped 1 tbsp sugar, adjust and add a bit more if the tomatoes are extremely tart, 1 tsp salt, adjust as per taste 1/2 tsp pepper powder, 1/4 tsp cumin powder Method: Take the carrot cubes in a deep sauce pan. Make two perpendicular slits on the tomatoes at the stem end. This will make removing the skin easier. Place them in the pan too. Add just enough water to cover the carrots and tomatoes say about 2 cups. Put the pan on a medium heat on the stove and cook till the carrots are slightly translucent/look soft and the tomatoes look just mushy. Take it off the flame and strain the water into a bowl and reserve the water for later use. Let the vegetables cool slightly. Once they cool down a bit, peel the tomatoes and puree both carrots and tomatoes in a food processor till absolutely smooth. If you wish, you may sieve the resultant purée. Heat the same pan after wiping dry with a cloth. Add olive oil and once it is just hot, add the garlic. Once the garlic is golden, add the chopped basil and give everything a good stir. After a minute or so, add the puree. Season with sugar, salt, pepper and cumin. Let it come to a boil. Turn the heat to simmer and let it bubble till the red color slightly deepens, about another 5 minutes or so. Mix corn flour in a some water, 3-4 tbsp in a small bowl and stir it well to form a smooth paste. Add to the soup. Heat it for an another minute or so and then switch the flame off. Spoon into soup bowls and serve hot. If you wish you may add croutons and garnish with more basil. #soupnight #soupdinner #healthyfoodporn #carrot #tomato #basil #soup #dairyfree #meatfree #paleo #vegan #lowcarb #lowfat #vscocam #vscofood #instagood #food52 #cleaneating #mealplanning #soulfood #foodstagram #veggiegoodness #dinner #homemadefood #weightwatchersindia #whatsfordinner #srujans100happysoups

A post shared by Srujan Desai (@d.srujan) on Sep 3, 2015 at 7:24am PDT