Saturday, April 28, 2012


Avocado is this soft and buttery fruit which is green in color. When hold and squeezed gently it should feel soft then it's the perfect ripe avocado. If you buy green one it will ripe in 3-4 days. The flesh of the fruit is prone to go brown in color if not consumed immediately, although that can be delayed by adding lime juice to peeled avocados. Avocados are base for famous Mexican dip called "Guacamole". This recipe is super easy to make, serve it as a appetizer with tortilla chips or along side Quesadilla your guests are sure going to love this tasty dip.

2 ripe Avocado
1 small onion diced finely(preferably red)
1 small ripe tomato chopped finely
1/2 jalapeno chopped(if not handy use two green chili's)
1 1/2 tbs lime juice
Salt and pepper as per taste
Chopped fresh cilantro

Cut avocados in half remove the pit. Dice the flesh of avocado and scoop out the pulp using a spoon into a large Ziploc bag. Add chopped onion, tomato, jalapeno, lime juice, salt and pepper. Zip close the bag and mash it with both your hands. Mash it well and cut one corner of the bag and scoop out guacamole into a serving bowl and throw away the Ziploc bag. This method is clean and not messy and all the flavors blend together perfectly. Serve with Tortilla/Multigrain chips or Quesadilla.

Saturday, April 7, 2012

Citrus Quinoa Salad

Few days back I was in World Market, which is a home furnishing and decor store but it also has food and drink section. That's where I came across Quinoa . I had seen few cooking shows in which Quinoa was used to make salads and more. So I bought it and tried making this citrus salad as there was grapefruit and orange left in my fruit basket.
Citrus Quinoa Salad is  light and refreshing and very high in protein. Perfect for hot summer days. It has light and fluffy texture and small tail can be seen on each grain once cooked.  Don't overcook quinoa, should still have a bite to it.

Ingredients(Serves 2)
1/3 cup dry Quinoa(wash and rinse 2-3 times until water runs clear)
1/2 cup water
1/8 tsp salt
1 Orange peeled and segments removed(reserve juices while segmenting)
1 Grapefruit peeled and segments removed(reserve juices while segmenting)
1 tbs toasted and chopped walnuts
1 tsp cilantro chopped
1 tsp mint chopped
For Dressing
1/4 cup juices from orange and grapefruit
Salt and Pepper as per taste
1 tbs extra virgin olive oil

To cook quinoa boil 1/2 cup of water and salt and add rinsed quinoa. Boil for a minute or so, reduce heat and simmer covered for 15 minutes or until all water is absorbed and tail or ring can be seen on each seed. Shut off the gas and keep aside covered for 10 minutes.
Reserve the juices while segmenting orange and grapefruit. We will be using that juice for our dressing. To segment an orange you will need a small sharp knife.
1. Place orange/grapefruit on a flat surface and cut off both the ends including the white part. You should be able to see only flesh of orange/grapefruit and not the white.
2. Next step is to start peeling the orange/grapefruit working from top to bottom and again make sure that you remove the white part.
3. For this step take a small bowl to collect all the juice which we will be using to make dressing. Cut the membrane on both the side of segment. This will easily release the segment. Continue working the same way to make remaining segments.
To make dressing mix together orange-grapefruit juice and olive oil and salt and pepper.
Combine together cooked quinoa, orange-grapefruit segments, walnuts and dressing. Garnish it with mint and cilantro and serve. Nice and cool citrus quinoa salad is ready!!!