Red Beans, Pepper Salad

Red Beans Pepper Salad

Ingredients

• Cooked Red Beans.......... 1cup
• Yellow Pepper...................1
• Red Pepper.......................1
• Onion................................1
• Black Olive........................1/4 cup
• Scallion..............................1
• Salt and Pepper..................to Taste
• Olive Oil...........................1tsp
• Lemon Juice.....................1tbsp

Method

• Chop the onion, red pepper, yellow pepper onion and scallion. 
• Mix all including red beans, olives, salt and pepper.
•  Mix all nicely add olive oil and lemon juice.

Green Apple, Pumpkin Soup

Green Apple, Pumpkin Soup

Green Apple , Pumpkin Soup












Ingredients

• Chopped Green Apple.................1cup
• Chopped Onion............................1/2 cup
• Chopped Pumpkin.........................1 cup
• Chopped Celery.............................1/2 cup
• Olive Oil........................................2tsp
• Vegetable Stock.............................3cups
• Coriander Leaves...........................few
• Salt and Pepper to taste

Method

• Combine every thing in a pan with oil . Saute them for 5 minutes. 
• Add vegetable stock salt and pepper. 
• Cook till the apple and pumpkin become soft. 
• Puree them. Remove to a serving bowl sprinkle chopped coriander.

Making Vegetable stock

• Vegetable stock is a good substitute for chicken stock.
• To make 2 cups of vegetable stock use 2 onions, 2 ribs of celery, 1 carrot, small piece ginger (optional) 3 garlic pearls, 1/2 tsp pepper powder. chop all the vegetable add 4 cups of water.Let it boil .
• Cook them in low flame for 1 hour.Strain the water and keep it in fridge. 
• Whenever you need you can use it.

Avial

Avial

Avial

Ingredients

• Cut Beans.................1 packet
• Carrot.......................2
• Green Pepper...........1
• Potato.......................2
• Raw Banana.............1
• Tamarind Juice.........1tsp
• Coconut Oil..............2tsp
• Turmeric Powder.......1/2tsp
• Curry Leaves.............few
• Salt to taste

To grind

• Grated Coconut........1 cup
• Green Chili...............6
• CurryLleaves.............few
  Method

• Wash and cut the vegetable 1" long. 
• Heat a pan with 2cups of water and add vegetables, tamarind paste, turmeric powder and boil it.
• Grind the coconut, chili and curry leaves coarsely with little water.
• When the vegetables are cooked. add the coconut paste, salt and curry leaves.
• If there is excess water , remove it. It should thick. 
• Add the coconut oil and mix it. Eat with rice chapathi or poori. (Instead of tamarind paste you can also use yogurt).
• Onam festival Avial curry must be there in the sadya ( feast).

Peerkankai Thogayal

Peerkan kai Thogayal(ridge gourd chutney) 

• Peerkankai……………………….2
• Urad Dhal………………………  2tsp
• Red Chilli…………………………6
• Asafoetida………………………  1/2 tsp
• Tamarind…………………………1tsp
• Mustard Seeds……………………1tsp
• Oil……………………………….3tsp
• Salt to Taste

Method

• Peel the skin of the peerkankai and cut into pieces.
• Heat pan and fry the red chili, urad dhal asafoetida. 
• When the dhal becomes red remove and keep aside.
• Fry the the peerkankai pieces little.  
• Grind the dhal chilli tamarind with little water. 
• Add the fried peerkankai ,salti and asafoetida and grind into coarse paste.
• Heat a pan with little oil add mustard seeds. 
• When it splutters add to the thogayal. 
• It is very tasty and goes with rice, chapathi, idli and dosa. 
• I love to eat with rice and fried vadaam/applam….