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Friday, July 10, 2009

Mango black bean salsa


Mr.N is super fanatic with fruits, I am quite the opposite. I am good with my 5 servings a month. I know, I know, it is important to practice what you preach. Fortunately for me, miss. R follows up after her father and enjoys most of her fruits. I try to include recipes with fruits to get some fruits in my diet and more fruits for them.
Now Mango salsa with it's burst of flavours can be used as a condiment or summer salad. I usually serve it with grilled jerk chicken, fish, roasted vegetables.

Ingredients:

1 sliced Mango(firm)
1 can of black bean
1/2 red bell pepper(finely chopped)
1 small green chilli(finely chopped)
1/2 small red onion(finely chopped)
1/2 juice of lemon/lime
Coarse salt as per taste
finely chopped cilantro
1 tsp olive oil

Just mix all the ingredients together. It can be assembled beforehand minus the salt and just before serving add the salt so the salsa does not get too soggy.

Mango can be substituted by pineapple , avocado or grilled corn. Black bean can be substituted by kidney bean or chick peas.

Monday, July 6, 2009

Sprouted mung dal idli


This is part of our regular summer meals, either breakfast, light lunch or dinner. Sprouted grains are rich in digestible energy, bioavailable vitamins, minerals, proteins, amino acids and beneficial enzymes and supposedly very good for human health.

Ingredients
1 cup sprouted mung beans
3/4 cup rava
1 cup beaten yogurt
lime juice as per taste
2 green chillies
small piece of ginger
1 tsp cumin seeds
1 tsp fruit salt or eno
liberal springs of cilantro
salt as per taste

Grind all the ingredients together to a smooth paste except fruit salt. Add water to adjust the consistency of the idli batter. If needed to add more nutrition, very finely chopped veggies like carrots, french beans, spinach can be added to the batter. Assemble the idli maker and when ready to steam cook the idlis, mix in the fruit salt with the idli batter. Steam cook the idlis in same manner as idli.

Serve these idlis with your favourite chutney.

In case of leftover idlis, cut the idlis in small pieces. Sprinkle the idli pieces with dry idly chutney/podi and mix it well.Prepare a tadka with mustard seeds and curry leaves and pour over the idli pieces. Garnish it with chopped cilantro.

I have a picture of these idlis from Miss. R's lunch box. These idlis make a good lunch for kids as well.