This year this month has been an amazing time, with long long days at work – often 12 and 14 hours a day – two family members in hospital – interstate visitors – and lots of other family and other activities. Sometimes I haven’t been sure that I would make it though all of the pressures, but with the help of yoga etc I am powering through. Today I took a rare day off to get back into the kitchen. It was a tough choice – there is a lot of work to catch up on still, but there is a sense of relaxation and balance and grounding, from cooking healthy, great food.
This was my snack today. I wanted to share it with you as it is simple, quick, and powerfully wonderful. It is a Parsi recipe from the mid – Northern regions of India. Enjoy!
Crudites with an Indian Twist
(adapted from My Bombay Kitchen)
Dinner is still a little way off, and you want a snack to see you through? Or a quick first course? Or any time of the day, really.
Take some cucumbers, green mango, pineapple, Asian pears, turnips or jicama. Cut them into handy sized chunks or sticks.
Prepare a side quick pickle by slicing some daikon radish, chop the slices into 2 or 3 pieces, squeeze some lime or lemon juice over, sprinkle with sea salt, and mix. Or you can make the Daikon Salad pictured above.
In separate small bowls, or in little piles on your plate, put some salt, cayenne pepper, sambar masala, podi, chaat masala and/or any interesting salts that you have on hand. Today i used sambar masala and podi.
Dip your slice of fruit or vegetable into one of the powders or salts, optionally add some lime juice and eat with the daikon pickle.