Anahita Dhondhy X Good Earth Spring Harvest Series

Anahita Dhondhy X Good Earth Spring Harvest series

Sunflower Cress Salad with Asian Dressing

Serving: 1 big bowl

INGREDIENTS:
Sunflower leaves / cress – 100gm
Onions – fine chopped – 1no
Tomatoes – fine chopped – 1no
Green chilli – fina chopped – 1 no
Red chilli fresh -1 no
Red radish – fine slices – 2no
Red and yellow bellpepper – ½ - fine chopped

For the dressing:
Olive oil – 2tbsp
Sesame oil -1 tbsp
Chilli sauce – 1 tsp
Soy sauce – 1tsp
Jaggery powder – 1tsp
Vinegar (any) – 1tsp
Lemon – 1 no
Salt and pepper to taste
Roasted sesame and sunflower seeds to garnish

PREPARATIONS:

1. Wash the cress and dry on a paper towel

2. Cut all the veggies and keep ready

3. Make the dressing by whisking everything in a bowl.

4. It should be sweet, sour and a little spicy

5. Mix everything by tossing it very lightly.

6. Garnish with sesame seeds and sunflower seeds

Farmers Bowl with Seasonal Veggies

Serving: For two bowls

INGREDIENTS:

• Beets – 2
• Radish pickled – 2
• Sweet potato roasted – 2
• Green leafy salad – 50gm
• Pomergranate
• Cherry tomatoes
• Pickled kohlrabi
• Caramelized / pickled onions – 50gm
• Simple dressing – 20ml
• Hung curd – 50gm
• Cooked millets – 100gm
• Strawberries
• Carrot – 2no
• Salt and pepper to taste
• EVOO - drizzle
• Nuts, seeds as you like, lemon and cress to garnish

PREPARATIONS:

1. Steam/ roast sweet potato keep aside.

2. Pickle beets, radish, kohlrabi separately.

3. Wash the greens, cress and fruits.

4. Keep pomegranate seeds and half the strawberries.

5. Make carrot ribbons.

6. Cut cherry tomatoes

7. Once everything is ready, start assembling the bowl.

8. Plate artfully, garnish and you’ve got yourself a beautiful farmers seasonal bowl!

Desi Gajar Hummus on Toast

Serving: Makes two bowlfuls – 500gms

INGREDIENTS
• Lal gajar 4
• White gajar 2
• Oil 1tbsp
• Butter 1 tbsp
• Garlic 2 tbsp
• Boiled chickpeas 2cups
• Salt and pepper to taste
• Tahini 1 tbsp
• Extra virgin olive oil – 2 tbsps and 2 tbsps on top to drizzle
• Lemons – 1
• Krishi cress herbs to garnish
• Chilled Kombucha
• Thin toast / lavaash bread to dip

 

PREPARATIONS:

1. Wash the cress and dry on a paper towel

2. Cut all the veggies and keep ready

3. Make the dressing by whisking everything in a bowl.

4. It should be sweet, sour and a little spicy

5. Mix everything by tossing it very lightly.

6. Garnish with sesame seeds and sunflower seeds