Fruit Salad with Milk and Sooji/Farina Dressing

 How is it going everyone? Sorry I had to abandon the second run abruptly. Blame it on 3 things --

• The computer that had the photos got corrupted with some Malware. Only a few pictures were recovered(Booohoooo!!!)
• The historic snowfall last week that knocked power in my area (Well, I have pictures to prove)
• My chaotic life (You only have to take my word for it)

Fruit Salad that should have been a part of the "Soup and Salads" theme-

While I got the Power back, I feel so bad for so many of the folks who still hasn't - especially for folks who have small kids and for older people.A few pictures of the snowfall. It was raining snow! Big fat flakes that furiously fell all over the place-

Recap of what I cooked for the first-run of BM9(Traditional South-Indian Farmer's Fare):

• Day1: Ragi Dumplings Balls "Kezhvaragu Kali" in Spicy Spinach and Lentil Sauce.
• Day2: Skillet Fried Violet Yams "Chenai Varuval", lovely side-dish for Ragi Dumplings.
• Day3: Creamy and Slick South-Indian Risotto "Venn Pongal" with Cashew-nuts
• Day4: Spicy Lentil Ball Pancakes/Indian Aebleskiver "Kaara Paniyaram"
• Day5: Cracked Pearl-Millet Idli with Smashed Eggplant and Lentil Curry
• Day6: Finger-Millet/Ragi Roti with Creamy and Cooling Cucumber "Raita"
• Day7: Pumpkin and Sago Pudding "Payasam"

Recap of what I made for the second-run of BM9(Salad and Soup):

•  Day1:Radish, Cucumber and Red Onion Salad
• Day2: Roasted Vegetable Bisque
• Day3: Pasta and Meatballs Soup
• Day4: How to Sprout a Mung Bean + Sprouted Bean and Avocado Salad

Sending this and all of the above soups/salad recipes along with Red Lentil Soup to Srivall's Salad and Soup Mela @ Cooking for all Seasons.

Ingredients:

• 1 Gala Apple
• 1 Bosc Pear
• 2 Medium Banana
• 2 Cups Red Table Grapes
• 1-1/2 Cups Reduced Fat Milk
• 2-3 Tbsp Sooji
• 2-3 Tbsp Sugar or more/less

Procedure:

• Boil the milk in the saucepan.

• While the milk is still hot, add the Sooji/Farina, sugar and reduce the flame to low.

• Switch off the stove a couple of minutes later. The milk-sooji mixture will start thickening once the sooji is cooked.

• Pour it into a cup and set it aside.

• Halve the grapes. Chop the other fruits into small chunks.

• Move the fruit chunks into a wide bowl. Pour the milk-sooji mixture over the fruit chunks.

• Mix it up and let it chill for a few minutes.

• Transfer the fruit salad into small serving bowls.

Makes 5-6 Servings.

For this week's  "Black and White Wednesday"@Susan's "The Well-Seasoned Cook"

Enjoy!

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How to Sprout a Bean + Bean Sprouts and Avocado Salad

Day4 of BM9:Sprouts are good for you. Take it or leave it. If you want to know the scientific reason behind that, then read the blah, blah, blah on this page that clearly states so.I love sprouting the Mung/Moong Bean cause it is easy breezy and definitely not rocket science. Anyone and everyone can do it. Fresh home-made sprouts can be added to soups, salads, side-dishes etc etc. The possibilities are endless.

Ingredients:

• Whole Green-gram/ Moong Bean/Mung Bean
• Water

Tools:

• A deep pan with lid
• Cheese cloth/muslin cloth
• Colander

Procedure:

• Clean the bean in several changes of cold water. Soak it overnight (up-to 12 hours). Soaking time also depends largely on the bean. If you press a bean between thumb and forefinger the shell should easily dislodge. This is an indication that the bean is ready to be sprouted.

• Line the colander with the cheese cloth.

• Drain the bean.

• Tie it into a "snug"(not-tight) bundle.Sprinkle some water over the bundle so it is nice and moist.Put this bundle into the deep dish and lid the pan.Forget about it for another 8-10 hours.

• The following day, one can see the sprouts trying to break free through the cloth.

• Open the bundle after 10 hours. Tada! The bean is now bean sprouts!

• Use your imagination to make use of this "Bean Sprouts".

Note: 

• I read that adding filtered/distilled water yields better and bigger sprouts.

Sprouted Bean And Avocado Salad:

Ingredients:

• 1/2 Cup Bean Sprouts
• 1 Medium Tomato, chopped
• 1 Ripe Hass Avocado
• 1/4 Small Red Onion, finely chopped
• Juice of 1 Lemon
• 2 Tbsp Olive Oil
• 1-1/2 Tbsp Dill 
• A few grinds of the Pepper Mill
• Salt for taste

Procedure:

• Make the dressing with the juice of lemon, oil, pepper and salt.

• Add the chopped onion, tomato, finely chopped dill and the sprouts.

• Halve and cut the Avocado.

• Add the Avocado chunks into the salad. Give it a stir.

• Garnish with Dill. Salad is ready to be consumed.

• Serve immediately.

Enjoy!

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GastronomicGallivant: Algerian Couscous and Green Lentil Salad

Hello dears, how have you all been? Me, I have been feeling a bit under the weather. Cold and sore throat that has me croaking like a toad.A nose that has been runny like a leaky tap.:(.Have been too unhappy with life in general..so didn't get to make anything nice to blog about.
I made this quick couscous salad for lunch with leftover green lentil and gourmet tomatoes.
For people who are wondering what a couscous is, its not a grain. Its a minuscule spherical pasta granules made with coarsely ground durum wheat.According to Organic Planet, Couscous is a good source of protein, fiber, niacin, selenium, and B vitamins. For those looking for added health benefits, whole wheat couscous provides the additional fiber and protein of whole grain wheat.
This makes its way to RV's  Food For Ailments and Old Age and to Presto Pasta Nights held at The Crispy Cook.
Ingredients:

• Whole Wheat Couscous - 1 cup, uncooked
• Whole Green lentil - 1 cup, cooked with a little salt
• Mini Gourmet Medley Tomatoes - a handful, halved and then quartered
• Red Onion - 1, small, finely chopped
• Juice of 1 lemon/lime
• Olive Oil - 2 tbsp
• Garlic Cloves - 2, small, slightly smashed
• Cilantro - 2 tbsp, finely chopped, for garnish
• Water - 1 1/4 cups
• Salt - as needed
• Coarsely ground black pepper - per taste

Procedure:

• Bring the water to a roiling boil with a tbsp of olive oil, little salt and 2 cloves of garlic.
• Switch off the stove and add the couscous and cover the pan. Allow the couscous to absorb the water for about 5-10 minutes.
• Fluff the cooked couscous with fork.
• Add cooked green lentil,  chopped onions, tomatoes to the couscous.
• In another small bowl, whip the dressing with the juice of lemon.lime, a tbsp of olive oil, a little salt and pepper.
• Pour over the couscous and gently mix. Garnish with Cilantro and serve warm.

Makes ~ 4 cups.

Enjoy!

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GastronomicGallivant:Turkish Tabboleh "Kisir"

"Kisir" or "Turkish Tabbouleh" is a very popular salad in the middle-east that has ingredients like Bulgur, Spring Onions, Mint, Peppers and Olive Oil. The Lebanese have a variation of this called "Tambouli" and Armenians call it "Eetch". What do I call it? The best ever Tabbouleh I ever tasted. Ergo, Splendid!
A salad it may be but can certainly do double duty as a standalone main dish. Finish off the meal with Bulgur pudding.
Recipe Courtesy: Turkish Cultural Center

Ingredients:

• Fine Bulgur(Duru Bulgur) - 3 cups
• Water - 3 cups
• Onion - 1, medium, fine diced
• Green pepper - 1, fine diced
• Red Pepper - 1, fine diced
• Dill Pickles - 3, finely chopped
• Garlic - 2 Cloves,  minced
• Parsley - 1 bunch, cleaned and finely chopped
• Spring Onions - 4 stalk, finely chopped
• Mint - 3 stalks, finely chopped
• Basil - 3 stalks, finely chopped
• Pepper Paste - 2 tbsp (Available in Lebanese, Turkish stores)
• Pomegranate Syrup - 2 tbsp (Also available in Lebanese, Turkish stores)
• Olive Oil - 1/2 cup
• Lemon Juice - Juice of 1 Lemon
• Cumin - 1/2 tsp
• Black pepper - 1/2 tsp
• Red Pepper Flakes - 1/2 tsp

For Garnish:

• Lettuce Leaves
• Tomato - 1
• Mint Leaves - 3-4 stalks

Procedure:

• Bring the 3 cups of water to a roiling boil in a pan.Pour the Bulgur into the hot water and switch off the stove. Close the pan with a lid and wait till the Bulgur absorbs all water.(This happens in 15-20 minutes).
• In a skillet, heat half the olive oil and saute the onions,Garlic,Green and Red peppers for 5 minutes.
• Add the pepper paste, all the spices, chopped green onions and mix.
• Pour the juice of lemon and Pomegranate syrup.Add the Bulgur and mix gently until evenly incorporated.
• Cool completely and add the herbs - Parsley, Mint, Basil.
• Drizzle the remaining olive oil on top.
• Pile the salad on Lettuce leaves and garnish with sliced tomato and mint leaves.

Makes 8-10 Servings.

Enjoy!

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Immunity Boosting Salad - Packed with Vitamin C

Did you know that Flu Season starts to peak during November and continues to peak until April?I didn't know either until I stumbled onto a website that claims it is so. So I will take their word. People who don't care to get the seasonal/swine flu shots should do everything to stay healthy. That means boosting the immune system with Vitamin C rich food. Ever since this swine flu breakout, I am in a perpetual state of worry wondering if/what/when I might get infected with HINI or any other strain of virus. I am doing everything to NOT get sick and pass it on to my little one, starting from washing my hands religiously to eating right..Anyways, here is a recipe that is good for the body, both inside and out, packed with Vitamin C and Antioxidants(Dark leafy Greens + deep colored Veggies/Fruits).I don't care for the store bought fatty dressing cause it negates the purpose of eating healthy. So I just use seasoned Olive oil as a dressing for this.Sending this as an entry for HealingFoods challenge hosted by Yasmeen.

Ingredients:

• Dark Leafy Greens - a handful(European Mixed Greens)
• Red, Yellow and Orange Mini Peppers - 1 each (maybe roasted for an additional flavor)
  
• Sweet Clementines/Mandarin Orange/Any Orange Segments - a handful or slightly more
• Pomegranate Arils - a handful
• Seedless Grapes - a handful
• Olive Oil - 1 tbsp
• Cracked Pepper - 1/2 tsp
• Salt - a dash

Procedure:

• Mix the greens, veggies and fruits in a bowl.
• Whisk the Olive oil with salt and pepper.
• Pour over the salad and gently mix.
• Refrigerate prior to eating or not(I prefer it slightly cold)

Enjoy!


Check this post of mine for more tips about preventive measures and such..

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Motley Mix Salad

What do you do when you have a little bit of this and a little bit of that in the fridge and pantry?Grow fungi culture or make a colorful salad with the available assortments? You should know what option I chose. The outcome was gorgeously good. I am sending this recipe as an entry for "No Croutons Required" event hosted by Jacqueline @ TinnedTomatoes.

Here goes the recipe for the Motley Mix Salad:

Ingredients:

• Mixed Greens - 2-3 cups, cleaned and drained
  
• Roma Tomato - 1, medium, chopped
• Red Onion - 1/2, vertically slit
  
• Cucumber - 1/2, large, thinly sliced
  
• Carrot - 1/2, julienned
• Strawberries - 6, roughly chopped
• Tangerine - 1, peeled and segmented
• Corn Kernels - 1/4 cup, cooked, fresh or frozen
• Walnuts - a handful
  
• Olive Oil - 3 tbsp
• Balsamic Vinegar - 1 tbsp
• Black Pepper - 1/2 tsp
• Salt
  

Procedure:

• In a bowl, whisk olive oil with balsamic vinegar, salt and pepper.
• In another big bowl, add the greens, onion, cucumber, strawberries, tangerine and corn kernels.
• Pour the dressing on top and gently mix.
• Sprinkle julienned carrot and walnuts on top.
• Serve immediately.

Makes 2 servings.

Enjoy!

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Avocado and Roasted Pepper Salad

I generally don't like to slave over the stove. I love to cook but I love cooking without fire even more.  This is an express salad that can be made under 5 minutes top. So easy yet so yummy - my kinda salad. So bright that its my eyes that get to feast on it prior to my mouth.This recipe makes its way and to WYF-Light Meal Event hosted by EC @ SimpleIndianFood.

Ingredients:

• Avocado - 1, peeled, cored and cut to bit-size pieces
• Roasted Bell Pepper - 1/2 cup, any color
• Roma Tomato - 1, medium, chopped
• Any greens/lettuce - 2 cups, cleaned and cut
• Red Onion - 2 tsp, finely diced
• Olive Oil - 1 tbsp
• Lemon Juice - 1/2 tbsp
• Lemon Zest - 1/2 tsp
• Salt 
• Cracked Pepper - 2-3 grinds of a pepper mill

Procedure:

• In a big bowl, add the green, tomatoes, roasted pepper and mix gently.
• In another small bowl, mix the oil, lemon juice, zest, salt and pepper. Whisk gently.
• Pour the oil mixture on top of the salad mixture. Gently mix.
• Sprinkle the red onions on the top.
• Serve immediately.

Makes 2 servings.

Enjoy!

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