Skip to main content

A Salad Named Summer



Watermelon
Feta
Rocket
Balsamic Vinegar
Sea Salt

Can you think of a better description of a summer lunch?

Watermelon Feta Salad goes to Maheshwari's AFAM, hosted this month by Ashwini with the theme "Melons"

Comments

Rush said…
fab!! totally refreshing.
Rush said…
u r the first bombay foodie i bumped into...wud love to be connected to ur tempting recipes!!
Rush said…
add a followlist to ur blog..wud love to follow it regularly
Rachel said…
Simple yet totally in keeping with the season.
Priya Suresh said…
Fabulous, shall i pick some??
Chutneytales said…
Wow!!Its so refreshing..I'm living with watermelons these days :)
lubnakarim06 said…
Perfect cooler.....Very refreshing....
Unknown said…
oohh what a refreshing salad
Bindiya said…
No doubt this is the best for summer, very apt name!
Vanamala Hebbar said…
coool nice & refreshing salad
Manju said…
such a refreshing salad..cheese n melons..what more can you ask for!! :)
CurryLeaf said…
Refreshing combo.Never tried feta with melon thgh heard of it just once.Love it Simran
Alka said…
So refreshing in this hot and humid weather of Mumbai...would love to grab some from your place,coz not all these ingredients are available here for me to make this :-(
Bharti said…
Alright, forgive my ignorance. What is rocket?
It looks very cool.c
Unknown said…
Bharti - Rocket is a spicy salad leaf. It's also called arugula
Bharti said…
Ah...never knew arugula is also known as rocket.
Ashwini said…
what a refreshing salad!!! yummo..

Popular posts from this blog

I've found my perfect cookie

It's a bite sized cookie, with flavors of a pie, shape of a croissant and a pretty, pretty name. It's Rugelach. I first heard of this cookie when it became the baking pick for Tuesdays with Dorrie a couple of months back. The looks, the concept - everything was fascinating. And I've dreamed of making this cookie ever since. I ditched hundreds of recipes floating around and went straight to the master. It's Dorie Greenspan's recipe that I used, and ain't I glad I got it so perfect the very first time. So what's rugelach? It's cream-cheese pastry dough, rolled then cut into wedges, spread with jam and sugar and fillings of choice, rolled into crescents and baked. First the dough. Dorie did it in her processor, but I just went and did it by hand. Put 100 gms cream cheese and 100 gms butter out of the fridge until they were soft but still cold. Added both to a cup of plain flour (I omitted the salt because I use salted butter). Rubbed the flour and but

Aloo Paranthas

In all these years of blogging, I've somehow never managed to talk about aloo paranthas, the potato stuffed flatbread that's a standard breakfast in North India. Possibly because they are such a staple in our home, I found there wouldn't be enough interest in the recipe. But I've also realised over time that my mom's recipe is unique, using a combination of flavours and spices that make these paranthas delicious. But that's not the only reason for this post. I also wanted to tell you about a super cool party and some ways we found to make aloo paranthas even better and believe it or not, healthier. The party in question was hosted by Rushina at her cooking studio a few months back. For a while now, Rushina has been talking about the merits of cling film, parchment and something called cooking foil made by Asahi Kasei. Because we won't believe that you can really cook without oil but using science, she invited a bunch of us over for a potluck lunch.

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru