Black Bean soup

Ingredients:

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)

Spices:


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


Method:

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

Sprouted Moong Salad with homemade orange and lime juice dressing

Ingredients:

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


Method:

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

Ingredients:

Powdered walnut-1 cup
Sugar-1cup
Saffron-1 pinch

Method:


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

Salad with Avocado

Salad

 

 

 

 

Ingredients:
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

Method:

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

Thai Red Curry

Thai Red Curry

Ingredients:

Spices:

Cumin seeds-1 teaspoon

Coriander powder-1 teaspoon

Tomato paste-1 tablespoon

Coconut milk-1/2 cup

Red chili sauce-1 tablespoon

Red chili whole-2-3

Lime juice-1 tablespoon

Brown Sugar -according to taste

Salt

Vegetables:

Basil-1 small bunch

Coriander leaves 1 small bunch

Garlic-2-3 cloves

ginger-1 inch piece cut in to thin stripes

Baby corn-1 can drained and rinsed

Zucchini-1/2 cup cut into rounds

Red,yellow,orange bell pepper-1 cup in total cut into stripes

Mushrooms-1and 1/2 cup cut in to chunks

Red onion-1/2 cup cut in to long pieces

Method:

Red curry paste:

Add cumin seeds,Coriander powder,Tomato paste,Red chili sauce,Whole red chillies,

small ginger piece,2 garlic cloves and 2 basil leaves in to a blender.

add enough coconut milk to make a smooth paste.

add the ground paste to a pan and add a spoon of oil to the paste,so that it will not stick to the pan.

Fry the paste until light brown.

Keep the paste aside.

The red curry:

In a pan add 1 tablespoon of oil

once the oil is heated ,add cut onions,ginger,rest of the garlic and stir fry for a minute or two

add the rest of the vegetables and mix it well and cook it for a minute or two until the vegetables are 1/2 cooked

add the curry paste,all the coconut milk,salt,brown sugar,lime juice and little water and boil the curry for couple of minutes.

Garnish the red curry with chopped cilantro and fresh basil leaves.

Served best with sticky white rice or simple fried rice.

Thai red curry  served with white rice and simple fried rice.