Kiwi- Pomegranate Salad

                                Kiwi- Pomegranate Salad

                                       

                             

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Ingredients:

·                            4 ripe kiwifruit, peeled, carefully chopped

·                            1/2 cup pomegranate seeds (arils)

·                            1 avocado, peeled and chopped

·                            1 heaping tablespoon thinly sliced green onion

·                            1 tablespoon (adjust to taste) of chopped fresh  

             or pickled jalapeno chilli peppers

·                             1 tablespoon chopped fresh cilantro

·                            1 teaspoon olive oil

·                            Salt and pepper to taste

Method:

Place the kiwifruit, pomegranate seeds, avocado, green onion and olive oil in a medium sized bowl. Add a teaspoon of chopped jalapeño, gently fold in and add more to your desired level of taste. Add cilantro. Add salt and pepper to taste.

Enjoy it.

Kashmiri Monj Anchar / Kohlrabi Pickle

Kashmiri Monj Anchar / Kohlrabi Pickle

                        

Ingredients:

4 monj/ kohlrabi with leaves,

2 tsp of mustard seeds/aasur

1 tsp of ajawan/ basil seed

2 tsp of saboot dhaniya/ coriander seeds crushed

4 tsp.Lal Mirchi/Red chili powder

2 tsp. Peprica

11/2 cups of oil

2 tsp of salt or as per taste

1 glass bottle or Jar or ceramic jar

Method:

Peel and Cut monj/kohlrabi in to medium cubicle pieces.

Clean and cut leaves in to half.

Wash monj in water.

Drain all the water and spread on towel or newspaper under open sun for a day.

Take oil in a deep wide bowl

Add all the ingredients to oil.

Add monj to oil mixture.Mix well.

Fill the jar or bottle with monj mixture by pressing to release all air out. Do not fill the jar completely till tip as oil may rise and drip out of jar.

Close the jar tightly.

Place the jar under direct sun.

Open jar after two days to check if more oil level. You may need to add more oil.

Leave for 5 to 6 days under moderate sun. 2-3 days under bright sun.

Pickle is ready to eat.

To retain crunchiness in monj anchar.  Store in refrigerator

Edamame Salad

                                                Edamame Salad

Ingredients:

• 8 oz. shelled edamame
• 2 tsp. olive oil
• 1 teaspoon ground cumin
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can black-eyed peas, drained and rinsed
• 1/2 cup chopped red onion
• 2 cups thinly sliced celery
• 2 tablespoons fresh lime juice
• 1/2 cup chopped fresh cilantro
• 1 teaspoon finely chopped garlic
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper

Preparation:

Mix Edamame, Black bean & Black eyed beans together in a bowl.

Heat oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook cumin seeds until fragrant and a shade darker, about 30 seconds. Pour into a large bean bowl.

Add  remaining ingredients to cumin oil and toss to coat. Let stand 10 minutes for flavors to blend. 

 Salad is ready to eat.