On Earth Day, the Tadka kitchens are serving up a truly delicious, natural, nourishing meal – call it a teach-in if you will – dappled in earthy hues and textures. A truly synesthetic experience for our epicures and environmentalists, the health-food conscious, reusable-bag-toting light greens who love the warm sounds of a CFL lit kitchen, the aromatic sights of fresh produce stashed in energy-efficient refrigerators and the kaleidoscopic tastes of organic and nutritious fare. We’re promising that our leftovers will be snug in BPA-free glass containers, and packaging containers properly stashed for recycling.
Starting with a mild and minty green pea dip-and-chips appetizer that will leave a cool aftertaste in your mouth..followed by an organic Masala Mary, a ripper of a red mocktail brimming with healthful lycopene..to cuke-ducks and baby-carrot-bunnies laid out on a bed of puffed rice and peanuts so your little munchkins don’t feel left out..and a zesty main course – a peppy blueberry salsa served up with grilled chicken – leeching anthocyanins into your systems with every bite..right upto a hearty, nutty, chewy dessert – infused with antioxidants and astringents – to round off this stupendous meal..we present a truly well-balanced feast with which to celebrate our Mother Earth.
A fresh recruit to the green brigade – the Minty Green Pea Dip is green behind the ears and pretty much everywhere else, but eager to please, in a cool, hummusy kind of way. Place the following in your food processor or blender: 1 cup of green peas (thawed if frozen, or even better, locally grown fresh ones, cooked), 1/4 cup mint leaves, 1 green chilli and 1 clove of garlic. Add 1 tablespoon each of lemon juice, olive oil and thick yoghurt. A dash of salt, 1/4 teaspoon each of pepper and cumin powder and you’re almost there. Process until it reaches the consistency of a dip, adding more lemon juice, salt or spices, if required, as dictated by your taste-buds. Serve at room temperature as a dip with pita chips, use it as a spread for sandwiches or Fatafat Tadka Rolls.
When you want to go 100% natural with a drink that’s both pleasing to the palate and the body, it’s best done by steering clear of vinegary sauces with xanthan gums. Our Masala Mary mocktail does just that and then some. Put the following in your blender and puree to a lush smoothness (for two servings): 2 roughly chopped organic Roma tomatoes, a dash of red chilli powder, 3-4 peppercorns, a dash each of salt, rock-salt and jal jeera powder, 1-2 tablespoons of sugar (or according to preference), some mint leaves culled right out of the chemical-free pot of soil in your patio, a splash of lemon juice. Add an earthy touch by dunking in a trimmed stem of green onion in the place of a plastic straw, specking the rim of the glasses with plain old salt, sticking in a lemon wedge and a sprig of tender mint leaves.
Measure out ¾ of a cup of de-seeded dates and run them in the food processor until pasty, or trim your carbon footprint a bit and chop them up by hand. Scrape the dates into a bowl and add an equal quantity of chopped roasted walnuts. Grate in the zest of an orange, sprinkle any or all of – a little ground cinnamon, dry ginger or cloves – and mix well with a fork or use your hands, until everything comes together like a dough. Divide the mixture into 10 pieces and form each one into a ball. If desired, you could roll the balls in powdery walnuts, sesame seeds, or dry coconut shreds to round-off the truffle-like look.
As you wind-up your Earth Day fiesta and turn away from the counter after a round of clean-up with a little help from your favorite brand of eco-friendly products, be sure that the faucet is not dripping and that the satiated little munchkins have turned those lights off. Happy Earth Day, dearly beloved Tadka fans and here’s to wholesome food and a cleaner world!