Two recipes for the hot summer: vegetables and spices - a win-win combination!

In the heat in General is not particularly desirable. If only something light, preferably vegetable-fruit. And so much has grown and matured! Young vegetables, berries, lots of fresh herbs. We should enjoy the moment!

Vegetables plus spices — a win-win combination. And when they are served with a refreshing yogurt...

Today we have two light meals of young vegetables in explanation of Indian dishes.

 

Baby carrots with ginger and mango chutney




Ingredients:

  • 5-6 young carrots
  • 2 cloves of garlic
  • 1 small onion
  • piece of fresh ginger
  • juice of 1/2 lemon
  • 2 tbsp raisins
  • 2 tbsp chopped dried apricots
  • 1 tablespoon sweet mango chutney (if there's mango chutney, you can substitute it with a mixture of ground spices — cinnamon, Chile, cumin, cloves, cardamom and honey)
  • 2 sprigs of fresh mint
  • petals almond for filing
  • 1 tbsp olive oil
  • salt
  • yogurt
How to prepare:

Raisins and chopped dried apricots pour hot water and leave for 5-10 minutes. The almonds lightly browned in a dry frying pan.

Heat the olive oil in a frying pan. Put in oil, finely chopped garlic, ginger and onions. Fry on low heat for 1 minute. Add the carrots, chopped into slices and fry a few minutes, depending on the desired result. We love the slightly crunchy carrots and not bring it to softness.

Add pre-soaked raisins and dried apricots, lemon juice, salt and mango chutney, or equivalent spices. Cook another couple of minutes.

Serve, sprinkled with chopped greens of mint and almonds. Very tasty with fresh yogurt.

Spicy greens with chilli and lime bread from chickpea flour




Ingredients:

  • 1 large bunch chard, spinach or beet tops
  • 1 bunch of mint
  • 1 bunch fresh cilantro
  • 1 bunch green onions
  • 1 handful of arugula
  • 3 tbsp olive oil
  • 2 cloves of garlic
  • 1 fresh chili pepper
  • Salt 1/2 lemon or lime
  • salt, ground black pepper
  • yogurt
  • gram pellet (papadi)
How to prepare:

Coarsely chop all the herbs. In a pan heat the oil, put the chopped garlic and chilli, cook for 1-2 minutes.

Add the greens and simmer on low heat until the herb is not settled. Then add finely chopped salted lemon, salt and pepper to taste.

Spread chickpeas on prepared tortillas and serve with yogurt.
 

Cook with love !

 

 

Soft cake with raspberries— yum!

How to cook a tart with zucchini

 

P. S. And remember, only by changing their consumption — together we change the world! ©

Source: zveruska.livejournal.com/50970.html

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