Beets, Fenugreek with Chilly

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Just a off beat combination that works in a surprisingly good way.

The bitter fenugreek leaves meet green peppers and complimented by sweet beetroots.

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Heat sunflower oil. Add a few drops of coconut oil for the flavor. Add the chilies and cook on high heat. Two mins later add the chopped fenugreek leaves. Once they dry up in the high heat, add the beets. Continue the high heat as we don’t want them to cook by boiling.┬áIn just 2-3 mins the dish is ready. Season with salt.

Enjoy.

 

Guava Salad with Capsicum and Broccoli.

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A relatively simple salad with a very high happy quotient to it.

Cut the guava into quarters and remove the part with seeds. Eat these while continuing to chop them into small pieces. Don’t waste this part but adding them to salad will hurt your teeth.

Melt butter, saute garlic. Add broccoli. Stir fry for 2 mins and cover the dish and switch off the heat. Let the broccoli cook in the residual heat till the vessel cools.

Combine the guava, broccoli and some chopped yellow capsicum. Drizzle olive oil and some paprika. Serve immediately or chilled.

Enjoy…

Cucumber and Raw Mango Boats

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First you prepare the filling and chill it for a couple of minutes.

It has a grated raw mango, onion, green chilly, garlic, salt and coriander:IMG_20161016_132603_HDR.jpg

While its chilling, cut a cucumber and remove the seeds like this:

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Just before serving fill the cavity.

Don’t tell your guests what the filing contains so you can watch their eyes go wide and then a big grin as the sourness of the raw mango hits only to be immediately mellowed by the coriander. Totally worth it.

 

Crab Masala

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Fry some onions in oil. Add ginger garlic paste. Chopped tomatoes and saute till oil separates. Add cleaned crabs and mix it well. Cover and cook on medium heat for 10 mins.

Add red chilly powder, turmeric powder, roasted coriander+cumin powder, fennel powder. Add a little water and cook till its almost done. Make a powder of black pepper and fresh coriander. Add it to the dish. A teaspoon of vinegar just before you switch off the stove.

Enjoy at room temperature so its easier to grip and break the shells.