Skip to main content

Warm Potato and Bean Salad


I think the biggest reason I love taste & create is because it's almost like a treasure hunt. Every month, when Nicole pairs me with another partner website, I end up going places I would have never been to on my own. This month, my partner is hungrywoolf who in her own words is a British transplant living in Columbus Ohio.

Her blog's a roller coaster ride of the food events and restaurant visits in Columbus (don't miss her taco truck nights). Then there are her visits to farmer's markets that I loved reading about. All peppered with some great recipes. Hungrywoolf had plenty of fall options for me to pick from, but Bombay still feels like summer. Which is why it's a salad I picked from my partner blog.

Boiled baby potatoes and steamed beans tossed with basil, onions, capers and a tangy dressing that's got all my favorite elements (lemon juice, mustard, garlic), this salad made a great dinner last night.

Comments

prasu said…
simply and nice post dear..........
suvi said…
sometimes I wonder what I like better - the easy -breezy recipes you post or the way in which you write them :)
CurryLeaf said…
I agree with aquadaze,sometimes you make a recipe look so simple and easy that I wonder how come i writing 2 or 3 paras about anything/everything.
Love the potato salad,never tried the combo of potato and beans with capers,amazing!
Anonymous said…
I'm glad you enjoyed it :-)
The quinoa salad that was on the same blog post is really good if you are able to buy quinoa.
I just finished writing up my pakora experiment. They were delicious. Thanks for the inspiration.
Bindiya said…
Got no words to say-except looks simply mouthwatering!
Parita said…
So simple and fulfilling!
Now this so good. Definitely going to try this. Thanks for sharing.

Simon

Popular posts from this blog

Healthy Spinach Rice for Microwave Potluck Party

Is it really two years that Srivalli has been running her innovative microwave cooking event. She's prompted me to try my microwave for more than just heating several times. Just like last year, Srivalli celebrates the event anniversary with a potluck party. I took a dessert to the party last time around, but this time I was rooting for something healthier. I turned to last year's roundup, and there was this spinach rice. Valli, hope you don't mind getting the same dish on the menu again.

To make spinach rice, wash and soak 1/2 cup rice. In a microwave safe dish, heat a tsp of ghee for 30 seconds. Add 5-6 peppercorns and heat for another 10 seconds. Now add a small onion, chopped finely and microwave for another 30 seconds. Add a cup of finely chopped spinach, 1/2 a tsp of garam masala and another 1/2 tsp of salt. Mix and cook for 2-3 minutes until the spinach wilts. Add rice to the bowl, and a cup of water then pop it back in the microwave for 5 minutes. Bring it out and…

The Bread Whisperer

What do an electrical engineer, a monk and an IT trainer have in common? These are all the things Abhilash was before he turned his attention to bread baking. Not the one to pick an easy path, Abhilash started with the most temperamental of breads - the sourdough - as his baking adventure. At first, he was baking these loaves for himself. Accolades from friends and family quickly followed and much to the delight of this writer, he turned his passion into a full time career six months back.

For the uninitiated, a sourdough bread is made by fermenting the dough with naturally occurring yeast, making it harder to perfect than the bread made with commercial yeast. The bread's signature tang and the open crumb, with lots of holes, is only made better with a high hydration dough that is super tricky to master. While extremely popular around the world, good sourdough is an elusive commodity in Mumbai and there are only a handful of bakers I would trust when I am looking for bread.

Thoro…

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 fruit. It…