Ingredients- 1 red pepper
- 1 yellow pepper
- 1 medium sized carrot
- 1 medium sized apple
- 1 medium sized pear
- 1 yellow squash1 green squash/zucchini
- Quarter cup peeled and cubed jicama.
- Mint leaves cut into ribbons to garnish
- 3 slices of mozarella cheese (torn into bits)
Dressing
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
- 2 tbsp honey
- 1/4 tsp crushed black pepper
- 1/6 tsp crushed thyme (can be omitted)salt to taste
- 3 tbsp poultry/grill or any seasoning of choice
- pinch of chilli powder
Method
- Cut all vegetables and fruits into cubes.
- In a small bowl, combine all the dressing ingredients and whisk with a fork to homogenize.
- Pour it over cut vegetables and fruits. Add mozarella cheese and combine. Check for taste.
- Garnish with mint ribbons.
Ingredients (Serves 4)
- 1 kg or about 2 lbs of Okra
- 1/2 tsp mustard
- 1/4 tsp asafoetida powder
- 1/4 tsp turmeric
- 3 tsp - dhana jeera powder(corriander-cumin powder)
- 1/2 tsp chilli powder
- cilantro to garnish
- salt to taste
Method
- Wash your okra under running water and then thoroughly dry the okra with a kitchen napkin or towel.
Note: Okra needs to be thoroughly dry before cutting - Cut off the both ends of the okra and and then slice into thin vertical strips.
- In a cooking pan, heat oil. When hot, add mustard seeds and let them crackle.
- Then add, asafoetida powder, dhana-jeera powder, turmeric powder, red chilli powder and salt to taste. Stir for half a minute. Your masala is now ready.
- Now add cut okra and and stir gently but thoroughly so that the masala and okra mixes properly.
- Put a lid on the vessel and let the vegetable cook under low-medium heat.
- Stir gently couple of times for about 30 seconds (Note: When taking off the lid to stir, let all the steam go out before stirring).
- Garnish with cilantro before serving.
Ingredients
