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Avocado & Black Bean
Ingredients
- 2 mediums avocados, peeled and diced sprinkle w/lemon juice
- 1 can (15 ounce) Black beans, drained
- fresh cilantro, rough chopped to taste
- 1/2 tablespoon of garlic salt or to taste
- 3 to 6 dashes of Tabasco sauce, depending on your taste
- 2 mediums tomatoes
- Tortilla chips
- 1/2 small of a white onion, diced
Preparation
Combine tomatoes, black beans, avocados, cilantro, onion garlic salt and Tabasco;Blend well.Cover and refrigerate for 30 minutes to allow flavors to blend.Eat with tortilla chips or in a burrito.
Source: Foodista
Spinach Chickpea - Palak Chana Rice
Ingredients
- 3 cardamom
- 100 grams chickpeas (soaked and cooked or canned chick peas)
- 1 1/2 inches cinnamon stick
- 2 tablespoons of grated coconut
- 1 teaspoon ginger garlic paste
- 2 green chilies
- 2 tablespoons of oil
- 1 large onion (sliced)
- 200 grams basmathi rice (soaked for 30 minutes before cooking)
- Salt to taste
- 100 grams fresh spinach leaves
- 400 milliliters of water (you can add more depending on the rice)
Preparation
Grind clean spinach and green chilies into smooth paste and set it aside
In a deep heavy bottom pot, warm 2 tbsp of oil, add cinnamon, cloves and cardamom. Wait for 30 to 45 seconds then add sliced onions. Fry onions till they are transparent or light brown. Now add in spinach chili paste. Fry till the oil separates out, add cooked chickpeas, mix well
Add grated coconut, fry for 30 seconds. Next add in soaked rice and fry for another 2 minutes, then mix salt.
Pour in water and cook till the rice is cooked.
Serve with curd or rita. I garnished the food with carrot curls and flower, check this video if you want to learn carrot curls and carrot flowers
Source: Foodista
Mango Nectarine Salsa
Ingredients
- 1 large or 2 small nectarines
- 1 mango
- 1 lime
- 1 bunch cilantro
- 1 jalapeno
- 1 red pepper
- 1 avocado
- 1/2 teaspoon sea salt
- 1/2 teaspoon white pepper
Preparation
Cut the nectarine in half and remove the pit.
Cut into small or medium-sized pieces and place in a medium-sized bowl. Try to make all the other items the same size. If you want a chunky style salsa, use larger pieces. If you want the salsa to be more refined, you can cut things pretty small.
Cut up the mango, holding it over the bowl to capture the juice.
Juice the lime and add to the bowl.
Halve the jalapeno and the red pepper, removing the ribs, stem, and seeds.
Cut up the avocado and add the salt and pepper.
Mix well, making sure the avocado gets coated with juice. You can serve at once or place in the refrigerator for several hours for the flavors to meld.
Source: Foodista
