It was a nice change to walk by people grabbing their coffee mugs rushing to work while me pausing after every two minutes taking pictures or following the little one running after pigeons.
After a long time I finally got a much needed break from a hectic schedule. A few of us friends (Rose, Vijitha and Kankana) planned to drop whatever we were busy doing and just took a day off to unwind.
As an added bonus, we also shared some common interests which, lets just say, involves camera and eating! So for one full day we ate, took photos, and then ate some more.
The same day at the farmer's market I picked some gorgeous root vegetables so I am sharing with you a quick recipe for some Roasted Heirloom Carrots and Spring Onions. These tender and vibrant little sweet treats demand no adulteration. Less does the trick with them. So I just tossed them in olive oil, threw them in the oven for a few minutes, sprinkled a dash of chaat masala and served with our evening chai. They went faster than you can imagine!
2 bunches of purple, yellow and orange heirloom carrots
1 bunch spring onions
1 tablespoon good quality extra virgin olive oil
1/2 teaspoon chaat masala
Wash the root vegetables thoroughly under water. Wipe off any dirt. Chop of the green, leafy part and save then for other recipes. I chop them and mix with flour to make parathas, poori, roti or can use then in veggie burgers or rice pilaf.
Cut the onions from the middle into two. Toss the vegetables with olive oil and bake them at 400 deg. for approximately 12-15 minutes.
Once baked, pull the vegetables out, sprinkle chaat masala on top and serve with a cooler or chai.
On a side note, I am excited to be interviewing with the fabulous Neel of Learn Food Photography next week! If you have any food photography questions that you would want to ask me then submit your questions to Neel here.