Jun 8, 2011

Cucumber Cups

1 long English Cucumber cut in 1/2 inch pieces
1/4 cup moong sprouts
1/2 tsp oil
¼ tsp cumin seeds
1 tsp grated ginger
1/8 tsp black pepper
1/4 tsp salt/ black salt
Few drops of lemon juice
1/2 tsp jeera pwdr / cumin pwdr
How to make sprouts: Soak the whole moong for 10 to 12 hours or overnite. Soaked moong will be double in volume.
Drain the water completely and loosely wrap the beans with a muslin or cheesecloth or any thin napkin. Store the soaked beans in a warm dark place.After a day you will see the sprouts in the moong. That means it ready for use.
In a small frying pan, heat the oil on medium heat. Add cumin seeds, grated ginger & rest of the ingredients including the sprouted moong. Cook for 2-3 minutes until sprouts are tender.Add lemon juice, stir and set aside.
Take cucumber slices and scoop out the seeds, creating small bowls. Don't make a hole in it.
Fill the cucumber slices with moong sprouts.Serve cold or at room temperature.

Jun 4, 2011

Corn, Avocado Salad

·4 kernels ears of corn
·1 sliced Hass avocado Ripe
·1/2 cup thinly sliced red onions
·1/4 cup fresh mint or cilantro
·1 tbsp fresh lime juice
·1 tsp black pepper
·1/2 tsp  salt
Method: Microwave corn in microwave or grill to medium-high rotating often on a grill, until lightly charred, about 15 minutes. Let cool slightly. Carefully cut kernels from cob. Slice the avocados & gently toss with onion, corn, mint, lime juice, black pepper, and salt.