September 15th, 2012

Cooking

Dish-A-Day: 07/04/2012 - Happy 4th of July!

Prologue: Go here.

07/04/2012: Happy 4th of July! - Here's one all natural vegetarian salad (Quinoa Black Bean Salad) that can be enjoyed on this freedom day!

Recipe: Saute Green Chillis (2 in number), Garlic (2 medium cloves chopped), chopped Red and Green Bell Pepper (1 each) in 1.5 tsps of Olive Oil until they are cooked. Add 1/2 tsp Coriander Powder and 1/2 tsp Cumin Powder. Stir once and transfer the contents to a large mixing bowl. To this add 1 can of Black Beans, Spring Onions / Scallions (1 small bunch chopped finely), 1 cup of Cooked Quinoa, 1 medium sized Tomato chopped finely, 1 medium size Cucumber chopped into bite sized pieces, a few sprigs of Cilantro chopped finely, Salt per your taste, Lemon Juice per your taste, Red Chilli Powder (if you feel the spiciness is low) and 1 tsp of Olive well. Mix well and serve immediately or chilled. Makes one yummy salad.


07042012 - Quinoa Black Bean Salad
Cooking

Dish-A-Day: 07/05/2012 - Beetroot Perugu Pachadi / Beetroot Curd Chutney

Prologue: Go here.

07/05/2012: Beetroot Perugu Pachadi / Beetroot Curd Chutney - Curd Chutney with a twist that tastes really yummy.


07052012 - Beetroot Perugu Pachadi

Recipe:

1) Heat 1 tsp of Oil. Add 1/4 tsp Mustard Seeds, 1/4 tsp Jeera Seeds, 1/4 tsp Urad Dal, a few Curry Leaves, a pinch of Asafoetida and a pinch of Turmeric.
2) Add a medium Onion and 2 medium Green Chilis chopped finely.
3) Stir till the Onions turn a little brown.
4) Add 1 medium sized Beetroot (peeled and grated), 1/4 inch Ginger finely chopped and Salt to taste.
5) Simmer till Beetroot is cooked properly. Remove from flame, add Curd and mix well.
6) Serve as an entree or a side.