In most parts of India spring is something that we read about in textbooks and hardly encounter in real life as winter seamlessly moves into summer with hardly a gap in between. The season, however, is evident in the markets as season-specific vegetables like asparagus, beet and rocket leaves make their entry at this time. Though

thanks to cold storages, these days most vegetables are available throughout the year. While in India, winter is the time for fresh and exotic vegetables, spring brings its share of greens too which are ideal for light salads.

Grilled Chicken, Beetroot and Yogurt Salad
Beetroots are as common in India as they are all over the world and while it is usually used in juices and salads abroad, in India we prefer to make subzis out of it. In Kolkata, which has a big tradition of street-side vendors selling cutlets and chops (not to be confused with lamb chops, these are more like croquets) beetroots and onions are sliced super-thin and served as a side salad with the cutlets.

Ingredients

If you do not want to use beet root, you can substitute it with almost anything of your choice, from cold cellophane noodles to iceberg lettuce.

2 chicken breasts, skinless
2 tsp olive oil
1/2 tsp salt, plus more to taste
Black pepper
2 medium beets
1 clove garlic, minced
1 tbsp lemon juice
2 cups thick yogurt
Method

Marinate the chicken breasts with some salt, pepper and 1 tsp of the olive oil. Grill for 10 minutes on either side or until done. Slice into bite-sized pieces.
Meanwhile, pressure-cook the beets with some water for 25-30 minutes. Remove from the cooker and cool slightly. Remove skin and grate the beetroots.
In a non-metallic serving bowl, mix the garlic with salt and stir in lemon juice. Add the yogurt and grated beets and mix well. Season with pepper and additional salt if needed. Stir in the grilled chicken pieces and mix gently.
This can be served cold or warm with pita bread.

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Avocado and Grapefruit Salad
While the grapefruit has been in India for centuries, the avocado is a new entrant to the food scene. But since it has arrived, it has won millions of hearts. The slightly tangy flavour of the grapefruit along with the creaminess of the avocado makes for a superb salad that is excellent for warm days.

Ingredients

4 large red grapefruit, peeled and sectioned
4 avocados, peeled, pitted, and sliced
1/3 cup orange juice
1/3 cup olive oil
3 tablespoons lime juice
2 tablespoons honey
Salt and cracked black pepper to taste

Method

Other than the taste, this salad looks pretty impressive, so take some time and arrange the grapefruit sections and avocado slices neatly on a shallow serving dish. In a non-metallic bowl, whisk together the orange juice, olive oil, lime juice, and honey until well combined; drizzle the dressing over the grapefruit and avocado slices. Season to taste with salt and black pepper. Serve immediately.

Note: This too can be served cold but add the dressing just before serving.

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Coconut craze
When it comes to mixers, very few ingredients can match the coconut, ripe or tender. When its milk is used, it’s rich and creamy while tender coconut water is light and refreshing. To top it all it’s natural and healthy.

Painkiller

Ingredients

60ml dark rum
30 ml thick coconut milk
120 ml pineapple juice
30 ml orange juice
Pinch of nutmeg

Method

Shake ingredients in a mixer and pour into a tall glass filled with ice. Sprinkle nutmeg on top and serve.

Coconut Canal

Ingredients

Water from 1 tender coconut
2 tbsp condensed milk
30ml gin
1 tsp Angostura bitters

Method

Mix coconut water with the condensed milk, add gin and bitters, chill slightly and serve with cracked ice.