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Saturday, August 27, 2011

Orange Guacomole


Ripe Avocados-3
Orange-1 big
Red onion-1 medium finely chopped
Tomato -1 big (seeded and cut in to small pieces )
Jalapeno peppers-2
Red bell pepper-1
cilantro- 1 medium bunch
peanuts-1 tablespoon roasted and chopped fine


1.Roast the red pepper and jalapeno pepper on a grill or iron tava until the skin turns black in color the pepper and peel the skin off and chop it fine. ( I used a small food processor)
3. In a medium sized glass bowl add the chopped onion,chopped cilantro,Tomato pieces,juice of one orange,juice of lime.
4.add the chopped peppers,salt, and scooped avocado to the mixture
5. Mix it well and smash the avocados until smooth. ( Keep the avocado seed in the bottom of the bowl to keep the guacamole from turning black)
6.add the peanuts on the top just before serving.

Recipe inspiration:Mercadito Chicago

Thursday, August 18, 2011

Roasted almonds

A very easy and quick recipe for a snack

Almonds-1 cup
Salt-according to taste
Rasam Powder or garam masala-1-2 teaspoon
canola oil-1 teaspoon

In a microwave safe bowl add all the ingredients and mix it.
Microwave the mixture on high for 45-50 seconds.

Wednesday, August 17, 2011

Penne Arrabiata

                                                          Penne Arrabiata


Penne pasta -1 packet
Tomatoes- 4 large tomatoes,cut in to small pieces
Onion-1 small chopped fine
Red bell pepper-1 cut in to small pieces
Garlic-2 pieces crushed and chopped fine.
Basil-1 bunch
Parsley-1 small bunch (optional)
Pasta sauce- 1-2 tablespoon
Red chili flakes-1 teaspoon
fresh ground black pepper-1 teaspoon
Extra virgin olive oil -1 tablespoon

Cook the pasta according to the package directions and drain.I like to add some salt while pasta is cooking.
Add 1 teaspoon of olive oil to the cooked pasta and keep it aside.The oil will keep the pasta from sticking together.
For the sauce:
In a sauce pan add the olive oil and heat it in a medium heat.
Add the cut onion and garlic and saute in a medium heat until they soften.
( make sure they are not over cooked)
Add the red bell pepper and saute it for a minute.
Now add the tomatoes and cook it with little salt.
add the chopped parsley and basil and cook some more.
Add the pasta sauce and boil it  until the sauce starts thickening.
Transfer the sauce in to a bowl and keep it aside.

Just before serving heat up one teaspoon of olive oil in a pan and add the one serving of pasta and 2-3 table spoons of sauce and toss it together. Serve it hot with your favorite bread.

Thursday, June 23, 2011

Black Bean soup


Black beans-2 cans drained,washed
stewed tomatoes-1 can
vegetable stock- 1 carton
onion-1medium sized
red,yellow,green peppers-1/2 each
Jalapeno pepper-1 (optional)


Cumin powder-1 teaspoon
Mexican style hot sauce-1 tablespoon
Olive oil-1spoon
Red chili flakes(optional)


1.In a pot add the olive oil and keep it in a medium heat
2.Add the diced onions to the oil and saute it until soft(don't let it brown)
3.Add the colored peppers and saute a little more
4.Add the vegetable stock and let it simmer
5.Add 1can of  black beans and the can of stewed tomatoes to the boiling soup
6.Add the other can of beans to a blender and grind it with all the spices
7.Add the ground paste,salt to the soup and let it simmer in a medium heat until the soup thickens.
8.If you want a thicker consistency add a spoon full of corn flour mixed in water to the soup and boil it.

Serve the soup hot with tortilla chips,shredded Mexican cheese and sour cream

Saturday, June 4, 2011

Sprouted Moong Salad with homemade orange and lime juice dressing


Sprouted whole Moong-1 cup
carrots-1/4 cup
Green apple-cut in to small pieces 1/2 cup
Kohlrabi- peeled and cut in to small pieces
soaked almond(almond soaked overnight in water)-chopped in to small pieces 1 tablespoon
walnuts-chopped in to small pieces- 1 table spoon
For dressing:
2 teaspoon of olive oil
Freshly squeezed orange juice-1Tablespoon
Freshly squeezed lime juice(key lime tastes really good)-2 teaspoon
Parmesan cheese- 1 spoon ( optional)
salt and pepper according to taste


1.In a bowl add all the ingredients for salad
2.In a separate bowl add all the ingredients for the dressing and beat it with a beater for one minute
3.Add the dressing over salad and serve immediately

A very refreshing salad for a hot summer day.

Walnut Burfi


Powdered walnut-1 cup
Saffron-1 pinch


1.Take two cups of dry shelled walnuts and grind it into a smooth powder (do not add any water  or milk)
two cups of walnut will make about one cup of walnut powder.
2.Melt the sugar in a pan with 1/4 cup of water
3.Once the sugar is melted completely and starts caramelizing, add the powdered walnut in to the pan
4. Mix the batter well in medium heat until the batter starts to leave oil.
5. Spread the batter in a flat plate evenly
6.Cut it into diamond pieces

I got this recipe from a friend,healthiest among all burfis as no ghee or butter needed.
Recipe Courtesy:Geetha

Wednesday, June 1, 2011

Salad with Avocado


Iceberg Lettuce-rinsed and air dried,cut in to medium size chunks
Croutons-1/2 cup
Dried sweetened cranberries-1/4 cup
Avocado-1/2 pitted and cut in to thin stripes 
Soaked almonds -1/4 cup chopped (optional)
Balsamic Vinaigrette dressing- 2 Tablespoon
Salt and pepper to taste


Mix all the ingredients except avocados and the dressing in a big bowl
Toss the salad lightly so the dressing is coated evenly
Garnish with avocado slices