Fresh Carrot, Pea and Mint Salad Recipe

Fresh Carrot, Pea and Mint Salad Recipe

                                        
Ingredients:

For the salad:

4 large carrots, washed, trimmed and peeled (about 1 pound)
½ cup of fresh (shelled) or frozen peas (defrosted)
1 tablespoon fresh mint, torn or cut with scissors into small pieces
pea shoots for garnish, if you likeFor the Vinaigrette:
¼ cup extra virgin olive oil (or grape seed oil for a lighter taste)
1 lemon
3 sprigs mint
1 teaspoon honey (optional) if you like sweeter vinaigrette
salt and pepper to taste

Directions:

For this salad you can use a mandoline slicer or a grater (manual or food processor). Slice carrots lengthwise using a mandoline slicer or grate them. Keep sliced carrots in a bowl of ice water and drain them before assembling salad. Blanch fresh peas in boiling water for 2 minutes. Drain and immediately immerse peas in ice water for two minutes to stop the cooking process, then drain. If using frozen peas, you can just defrost them. Arrange carrots on individual salad plates. Top with peas. Right before serving, sprinkle with chopped mint.

For the Vinaigrette:

Crush 3 sprigs of mint and add to the olive or grape seed oil. Leave the mint in the oil for 10 minutes then remove the mint. You will now have mint infused oil. Zest the lemon first, then squeeze to render 1 teaspoon zest and 2 tablespoons juice. In bowl whisk together oil, lemon juice, zest, honey (optional), salt and pepper. Drizzle dressing over salad, garnish with pea shoots if you like, and serve immediately.

Nimona

Nimona

This is a favorite Indian recipe of all the pea lovers. A strictly home-fare dish, this delectable preparation is made with green peas to make a daal like gravy. It is a healthy yet tasty dish.

Ingredients

1.    150 gms green peas

2.    50 gms spring onion

3.    1 gm asafoetida (hing)

4.    50 gms ginger

5.    50 gms garlic

6.    2 bay leaves

7.    10 gms coriander powder

8.    2 gms turmeric powder

9.    10 gms red chilli powder

10.    2 gms cumin

11.    3-4 cloves

12.    2 gms small cardamoms

13.    2-3 cinnamon pieces

14.    50 gms green coriander

15.    50 gms mustard oil

16.    50 gms ghee

Method:

Step 1: Heat oil in a pan and fry the green peas.

Step 2: Crush half of the fried peas and all the spices (except bay leaves,         asafoetida and cumin).

Step 3: Heat oil in a pan and sauté bay leaves, asafoetida and cumin. Add ginger –         garlic paste and fry well.

Step 4: Now add the green peas paste, fried peas and crushed spices. Fry well.

Step 5: Add 1½ cup water and boil it on high flame. Cook this mixture till it         comes to a boil.

Step 6: Cook on low flame for 1-2 minutes.

Step7: Take off from gas and serve it hot with chopped coriander and spring onion.

Note: For a better taste, use fresh peas instead of frozen peas. You can have this dish with chapati or rice.