Avocado - Fruit Salad with Citrus Dressing ~ Day 7

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Preparation time: 15 minutes

Serves: 2 -4

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Ingredients:
Avocado - 2, pitted and cubed
Cherry tomatoes - 10, cut into halves
Cucumber - 1, small, peeled and cubed
Pineapple chunks - 3/4 cup
Grapes (red, green or both) - 1/2 cup, cut into halves
Black beans - 1 can, rinsed and drained
Salad mix - 2 cups (I used spring mix)

For the dressing:
Orange Juice - 1/4 cup
Lemon Juice - 2 tbsp
Lemon zest - 1 tsp
Olive Oil - 3 tbsp (I used avocado oil)
Ground black pepper - 1 tsp or to taste
Chat masala - 1 tsp (optional)
Salt - to taste

Method:

1. In a large bowl, combine all the ingredients for the salad.
2. Whisk all the ingredients for the dressing in another bowl until smooth.  You can also use a blender to make the dressing.
3. Before serving, add the desired amount of dressing to the salad and serve.

Turnip Mor Kootu / Turnip in Yogurt Gravy ~ Day 6

Mor is buttermilk in Tamil.  This quick and simple recipe is usually made with winter melon, coyote squash, spinach or banana stem.  Today, I only had Turnip in hand and I really was craving for mor kootu, hence this became the recipe.   I don't add any tempering to this kootu except for the coconut oil and curry leaves.  If you prefer, your choice of tempering can be added to the dish.

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Preparation time: 10 min

Cook time: 15 min

Serves: 4

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Ingredients:

Turnip

• Turnip - 1 lb, peeled and cut into cubes
• Grated coconut - 1/4 cup
• Cumin seeds - 1/2 tsp
• Green chilies - 2
• Black pepper - 1/4 tsp
• Ginger - 1/2 inch
• Yogurt / Curd - 1/2 cup, beaten
• Coconut oil - 1 tbsp
• Curry leaves - few
• Salt - to taste

Method:

1. Place the turnip in a skillet or saucepan and add water just enough to cover the turnip.
2. Cook until tender.  Meanwhile, grind the coconut, cumin seeds, chilies, ginger and black pepper to a smooth paste, using little water.
3. Add the ground paste and salt to the cooked turnip and stir well.  Let it come to a boil on a low flame.
4. Add the yogurt/ curd and remove from the heat.  Stir gently to incorporate.  
5. Heat coconut oil in a small pan and fry the curry leaves.  Pour this over the kootu and give it a stir.
6. Serve hot with any mixed rice or adai.

Cabbage Pakoda / Pakora / Fritter ~ Day 5

Preparation time: 10 min

Cook time: 30 min

Serves: 2

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Ingredients:
Besan flour/ Chickpea flour - 1 cup
Rice flour (Brown or White) - 1/2 cup
Shredded cabbage - 1 cup
Finely chopped green chilies - 2
Red chili powder - 2 tsp
Turmeric powder - 1/2 tsp
Chopped ginger - 1 tbsp
Asafoetida - 1/4 tsp
Chopped curry leaves and cilantro - 2 tbsp
Salt - to taste
Oil - for frying

Method:

1. Combine all the ingredients, except flour and oil.  Mix well and rub the mixture to get the natural juices out.  
2. Add both the flours and mix well.  Add water tbsp at a time to get a thick and tight dough.  Make sure not to add too much water.
3. Heat oil in a pan. Using your hand, drop spoonful of batter into the oil.  
4. Fry until golden brown, on a medium-low heat. Turn the pakoras once in a while with a slotted spoon for even cooking.  Drain on paper towel.
5. Enjoy with coffee or masala tea.