A simple Hyacinth bean Stir Fry

Hyacinth Beans! I love them for their shape and for the lovely hue of green. Locally called, Avarai, these are always stacked up on the vendor's cart. I buy them for the above reasons and make a simple stir fry to suit just my palate because the Mr. and the junior me are oblivious to this when on the table. But this time when I made it, a tablespoon each of the stir fry did make it on to their plates.

The green ones are available in pleanty. Purple ones make a rare appearance. No matter what colour they are in they are a pretty sight to my eyes. There is no exact recipe to this. I just chopped half a kilp of these beans very fine. Four shallots were added to 1t of mustard seeds spluttered in coconut oil. Once the shallots were softened, the beans along with some salt and pepper were added  and fried until done.

A stir fry ready in a very short time. Actually, more time is taken to chop them but the end product is a simple yet wholehearty stir fry.

Beans and Carrot thoran

My fingers ache to publish a post as regular as it was a year ago. I want it to happen too but it still remains irregular.. very irregular at that. When comes to food I like, a lot of cuisines interest me, but I always find comfort in the food  the cuisine of Kerala. Guess the malayalee roots play a part here. Although Kerala cuisine is known for the important role spices and coconut oil play, what I have for you today is a simple stir fry that can me made in a very short time. Living all my life out of the specific region has given me a greater fascination for the food I guess. Anyway coming to the recipe, this stir fry or rather thoran as known in the local language, Malayalam, it comprises of green beans and carrots. There's coconut and more in it too. So read on for the recipe.

What you need are

Chopped carrot and beans- 500g 

Grated coconut-1 C

Green Chillies-2

Garlic-2cloves
Turmeric Powder-1/2t
Shallots-5 to 7 sliced thinly
Mustard Seeds-1/2t
Curry leaves-1 Sprig

Grind coconut, green chillies, garlic and turmeric powder to a coarse paste. In a pan, heat 1 T of oil, preferably coconut oil. Splutter the mustard seeds and add in the sliced shallots. When they turn soft, add in the beans, carrot and the coconut paste. Do not stir continously and do not add water. Cover and cook and stir occassionally. When done, add curry leaves and salt. 

Ideally, serve with rice and kachiya moru (buttermilk that is seasoned with spices).

Book Review and Pazha Manga Curry/ Ripe Mango Curry

If you don't have a copy of Kerala, Syrian Christian Favourites by Thressi John Kottukappally, I think you are missing out on it... The picture of the graceful elderly lady on the cover is so welcoming..you can feel her warmth emanate onto you as well...

The book features recipes for authentic syrian christian dishes that include vegetarian and non-vegetarian categories. Being a Syrian Christian myself, the book features a lot of the traditional favourites. The history of the Syrian Christian is briefly accounted for and the recipes speak of a blend of Indian and European cuisine.

Although all the dishes can be adapted to suit a palate, nothing beats the authentic style of Syrian Christian cuisine. The well captured pictures of each dish is what you get when you follow the recipes to a T. I can vouch for that. Each recipe is provided a history of the concerned dish. The only drawback of the book is in it being a paperback..and the ingredients ushc as chillies, grated coconut and such given in grams. I prefer cup/tablespoon measurements. I guess it differs person to person..

The recipe I have for you from the book is Pazha Manga Curry or Ripe Mango Curry.

When mangoes are in season, this is a must in most homes, mine included. This is known by quite a few names according to the various regions in Kerala.. the other most common name being maga pachadi. This a sweet and sour curry. Served with white rice, this makes an excellent meal.

The recipe is as per the book but the quantity is not in grams.

Ripe Mangoes- 6 (preferably the small variety also known as country mangoes)
Green Chillies-6 (slit lengthwise)
Water- 250ml
Salt-1t
Shallots- 1/2 C (chopped)

Cook mangoes with the above in a heavy bottomed pan. You can either add the shallots at this stage or while making the gravy. What you see below is after the boiling stage.

The mangoes become soft and the flavours seep in at this stage.

For the Gravy

Grated Coconut- 1 C
Shallot- use here if not using at the boiling stage
Green Chillies-1
Turmeric Powder-1t
Cumin Seeds-1/4 t
Salt-2t
Water -300ml

Grind the above and add to the mangoes. Heat this on a low flame for 5 minutes and do not let it boil. The raw smell leaves the curry.

 For seasoning

Oil- 2T (preferably Coconut oil)
Mustard seeds-1t
Shallots-1T sliced finely
Curry Leaves-2 Sprigs
Dried Red Chillies- 2

Saute the above when the mustard sputters in oil. The shallots should turn a golden brown. Pour this over the curry and the pazha manga curry is now ready to be devoured....

Hope for Haiti and a comfort food of mine.....

All of us know that Haiti was affected by huge earthquake and the enormity of the disaster is huge. I have felt small earthquakes too and that freaked me out. So I can imagine how much the people out there are affected.

H2Ope for Haiti is an online raffle  launched by BloggerAid - Changing the Face of Famine (BA-CFF) to raise funds for Concern Worldwide's relief effort in Haiti.    Concern Worldwide was selected because of its long track record and quick response after the quake to provide clean drinking water and water purification tablets.  This non-governmental international humanitarian organisationfounded in 1968 works around the world to reduce suffering and work towards the ultimate elimination of extreme poverty in the world's poorest countries.  Concern International has been working in Haiti since 1994 and had over 100 staff members on the ground when the earthquake struck.  Despite losing several team members in the tragedy, they have been quick to act with distribution of supplies. Concern Worldwide estimates that its initial response to the emergency will last at least six months.  The money raised by this raffle will be paid directly into Concern Worldwide's account by Justgiving and will be used exclusively for the Haiti relief effort.

So just head over to Cook Sister  for the list of prizes and a guide to follow and do a small deed because every small drop counts here. You can bid on a lot of wonderful prizes   from personally autographed cookbooks to parcels of French baking goodies to original art.

I am offering a prize in the raffle as well.

It is a cotton stole with traditional Indian motifs handpainted by me. Shipping is worldwide and the advantage is you get to choose the colour of the painted design. The prize code for this is HFH14.

So you could either enter the raffle or pass on the message on twitter, facebook, family et al like it is rightly said : It is the greatest of all mistakes to do nothing because you can only do little - do what you can.

``````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````

Sometimes the simple things can have the greatest impact. And the simple here being potatoes and the impact being the comfort feeling it showers on me. A plate of hot steaming rice, firm curd and a bowl of sauteed potatoes you see in the picture is my most comforting meal. It is a simple dish that takes hardly any time. What you need is to peel and chop 3 medium-sized potatoes and boil only until is cooked and not too soft. It has to retain its firmness. While it is boiling, heat 2T of coconut oil preferably and splutter 1t  of mustard seed. Add in 1 sliced onion. Meanwhile make a paste of 1T each of ginger and garlic, 1T chilli powder, 1/2 T turmeric powder, 1/2 T pepper powder and salt. . Add this paste to the onions. Sautee until the oil leaves the paste . Add in the boiled potatoes and stir to coat them well with the past. Cover and let it cook for about 5 minutes. I would suggest you roast the potatoes until it has a crisp outside. It also results in the caramelization of the onions which enhances the flavour further. Roasted to perfection, I had a hearty meal!!!

Mung Bean + Raw Papaya = A thoran at its best!

The incessant rains have stopped and the climate here is pleasant. With a pleasant weather and an urge to make one among the many of my comfort food, I set about doing just that... The comfort one here being a thoran that contains pacha payar (mung bean) thoran. I love mung bean with anything..Just off the cooking pan is what I like the best. Normally when I make thoran using payar, it always has either cabbage, cauliflower to accompany it.

This time around a papaya tree in my vicinity that I have been waiting to see bear fruit finally did. It did bear a lone papaya. While craving for payar thoran, with no above-mentioned pairing to go with, I used the papaya. An unripe green papaya is what I used.

So, what you need for this thoran are:

Mung bean-1 cup, boiled

Raw Papaya (medium sized)-1 chopped
Grated Coconut-1 cup
Green Chillies-2
Garlic-1 pod
Turmeric Powder-1/4t
Mustard Seeds-1/4t
Curry Leaves- a sprig
Shallots-5 sliced thinly

Coconut Oil- 2T

Grind coconut, green chillies, garlic and turmeric powder.. to a coarse paste..Heat oil preferably coconut oil. Add the mustard seeds and allow it to splutter. Add the sliced shallots and fry until they soften. The coarse paste follows this. Add the chopped papaya. Add 1/4 cup of water and cover and allow the papaya to cook, which takes just 3-4 minutes. Add in the boiled mung beans and stir the mixture and cover and cook until all the moisture content evaporates. Finally do a salt check and sprinkle curry leaves and serve.

So there you go.. This thoran, white rice, and moru (curry made from yoghurt) is the ultimate comfort food. Served warm, this simple yet very tasty thoran would be so for anyone who tries this.

Since this thoran contains mung beans that belong to the Fabaceae family, this thoan makes my entry to MLLA-17 hosted by Sra, an event created by Susan.

Avial and the Onam pageantry...

Most of you know that Malyalees all around the world celebrated Onam last week. I had to take a trip to the capital of Kerala and the trip coincided with this festival and its celebations. This is the first time ever that I have been in the state for this season. Of all the times I have been in Trivandrum, this was the most colourful one. Onam extends to about 10 days and the finale is marked by a parade of colourful floats. These are the visuals before the start of the float.

It was a sight to see the artists at work at their respective floats. There were more than 85 floats each gleaming and hoping to win the award for the best float. Each float represented the various sectors of the government apart from schools.

My favourite were the chenda melams. They are a group of chenda/drum players, who have drums hung vertically down their necks.You can see them in the pics. It is very enticing to watch them do a performance with formations and all....I have an amateur video for you..Do put on the volume for more appeal...(Excuse the unavoidable disturbances).

In keeping with the theme, what I have for you today is Avial. An avial is a mixture of vegetables and the number can vary to suit one's taste. My family prefers an avial to complemet the meat or sea food. A mild dish to complement the spicier meat/ seafood.

I sliced equal measures of carrot, snakegourd, drumstick, onion, potato, Yam and 3 small brinjals and boiled these with 4 slit green chillies. Pour just enough water for them to cook. Do not add too much because the vegetables expel water themselves. Add salt only once the vegtables are cooked.

Grind (ideally use a pestle and mortar) 1/2 C of coconut with 1 t of cumin, 1t turmeric, and 2 cloves of garlic. Add this coarse paste to the vegetables. Add 1/2 C of curds and cook for a few minutes. Finally ensure you drizzle 1T of coconut oil and some curry leaves. Do not mash the vegetables.

Enjoy the pics and the video and the avial while I think of ways to get back to blogging more regularly......

Mushroom Chettinad- A Must Try!

A welcome shower to cool the very high temperature made me want to take a visit to a resort. Back home after the getaway, making dinner is definitely a chore! A packet of shrooms screamed to be used and like always turned to the web for something easy and spicy. The search led me here. The words "too-darned-hot" was guarantee enough for me to try this.

Nupur's used wild mushrooms while I used button mushrooms and I left out the chana dhal in the spice mixture. Chettinad cuisine has always been a favourite of mine but never have I had a chettinad vegetarian dish.

Mushrooms, curryleaves, tamarind, what more could I ask in a dish. The flavours blended in well with the shrooms and it was lipsmackingly hot! Thanks to Nupur, this served with rotis was a satisfying meal to TH who is otherwise not very happy when there isn't a non-veg dish on the table! 

This spicy fabulous dish is my entry to Bookmarked Recipes.

Reminder for two events (click on the right side bar for details)  hosted here.

Aparna and I have baked something from Austria this time. Do check out the world in our oven here.

A Roasted Corn Salsa

Last week, i woke up to a non-functioning oven. Tried all my luck and prayers to get it to work. Even gave it a hard kick but to no avail. The specialists came in to take a look at it and announced my oven dead because the oven board isn't available anymore. Sigh!!! Done my rounds at getting a new one but nothing matches my old friend who has seen me through my baking escapades.

No more baking for me until I find a new one that I am fully satisfied with. I feel like a fish out of water..that is how a friend put it....

That apart, I made a roasted corn salsa . The salsa isn't just corn but also mushrooms and bell peppers.

What you need are for the salsa are;

2 cobs of corn
1 cup of chopped mushrooms
2 red bell peppers, roasted,
deseeded and choppped
1/4 cup of pickled jalapenos chopped finely
juice
of 1 lemon
Grated zest of 1/2 a lemon
2 tbsps of olive oil
salt
pepper

Grill the corn until they turn golden.Cut the top of each ear of the corn and let it stand on the cut side. Cut away the kernels using a sharp knife.

Saute the mushrooms and bell peppers and season with salt and pepper.

Add the remaining ingredients to the kernels in a large bowl ad mix them well. Add in the mushrooms and bell pepper.

Refrigerate ensuring it is covered well. Garnish with cilantro.

This salsa is colourful, refreshing and very tasty. This salsa stands out for its simplicity...it is equally good on its own and also is very light on the stomach.

Do think cherries and send in your entries for AFAM. The details are on the right hand side of the blog.

Ethakaappam/Plantain Fritters

Ethakaappam/Plantain Fritters is a delicacy in Kerala. It is nothing but ripe (not over ripe) plantains dipped in a batter and fried..It has always been one of my favourite snacks and still is...A snack that is fattening...but this fact has never made me stay away from this to date...

What you need for the fritters are:

Plantain (ripe)- 2 or 3 (each sliced lengthwise and sliced again)
AP Flour-1 cup
Baking Powder-1tsp
Sugar- Depending on how sweet the plantains are
Salt-1/2 tsp
Water- enough to make a liquid batter
Oil for deep frying

Make a batter by mixing flour, sugar, salt, baking powder and water. Dip the sliced plantains in the batter to coat evenly and deep fry until they turn a golden brown.

Drain excess oil and EAT IT!!!

Another sinful snack using plantains as above would be to fry them in ghee without the batter and generously roll them in sugar..how can one not indulge in something so delightful....

This is my entry to Nags event, The Saas Bahu Aur Sensex Contest .

Pasta with Lemongrass Butter Sauce

Pasta for me is ease of cooking, myriad varieties and definitely a comforting food. Pasta sauces when done in the traditional way is fattening with the amount of oil, butter and cheese that go into making a yummy sauce. I like the sauce in my pasta to be generous , so I ladle a generous amount over the pasta.

This delicate sauce is a mixture of egg yolks and butter, whisked over a gentle heat. You need Lemon Butter for making this sauce. What you do for lemon butter is to add lemon juice, grated zest, salt and pepper to softened unsalted butter. Mix them in well.

I have no exact measurements.. So here goes

Chop some shallots finely and bring about 4 tbsps of vinegar and the shallots to a boil. Cook until the vinegar evaporates and add about cup and a half of water and boil until it reduces to half the quantity. Strain the liquid and add in the butter in small chunks. Whisk continuously and add more butter until the desired consistency for the sauce is achieved. Add in chopped lemongrass and cook over low heat. Remember not to let it boil.

Options.

1. You can either serve it over pasta and serve it.
2. Pour it over the al dente pasta and bake for different flavour.

This is a rich accompaniment and is a very smooth, aromatic sauce.

I even sprinkled some dried herbs....it was best avoided.

Try it but judge and add in the ing. by what suits your taste.

Sweetened Plum Sauce Bread Rolls

Some yummy rolls topped with homemade plum sauce and sugar crystals were made on a whim to satisfy the hunger of six tiny tots. The tots being, my lil one L, her friends R,A,A,S,D and S. They like to call themselves best of friends. I doubt if they really know what that means. While they were immersed in their fun, I set to bake some yummy rolls which were left to rise.

What you need for these rolls are :

2 Tablespoons yeast
2 cups warm water
1/4 cup sugar
2 tsp salt
1/4 cup butter
200 ml milk
1 egg
5 cups all-purpose flour (use
more if the dough is sticky)

Mix yeast into the warm water for 10 minutes. Add sugar, butter,salt, milk, egg, and 3 cups of the flour. Beat until smooth. Gradually add the remaining flour as neede until you get a soft dough . Knead the dough on a lightly floured surface until smooth and pliable. Place the dough in a greased bowl, cover and set it to rise until dough doubles in size. Punch down and divide into balls.Roll them into long strips and coil them and pinch the ends. Brush the tops with melted butter and set aside for the second rise. Before you bake, make a deep hole in the center and put a 1/2 tsp of sweetened plum sauce into the hole and bake until done. Once done, remove and sprinkle sugar on it and serve warm.



The little girls and I loved the rolls. I packed some for them to take home as well...The rolls have a very soft crumb texture and to bite into the sauce smothered sugar layered crust was bliss. The plum sauce was homemade..and the recipe will follow soon..You could also use any flavoured jam instead.



These were made on a whim and are off to grace the event of Small Breads.

Frankies and My Daily Booster!

We were snacking on delectable frankies last night. Frankies that caught my eye on Meeta's blog. Her blog is one place I got to view her food styling.The lengths to which she goes to make her food look perfect is noteworthy. I have tried my hand at styling food, but my food always ends up looking dry and the like...I guess what one needs is loads and loads of patience.

I made the frankies as per this, except that I didn't use vegetables. It was just paneer with green bell peppers and corn.



This is my entry for the Tried & Tasted event.


...............................................................................................................

Coffee is my daily booster. Coffee made from freshly roasted and ground sent all the way from a place that will remain anonymous.

Find below my cup of coffee with the failed attempt of the fancy design on the surface :)!





And finally my entry for Click

A Luscious Mango Drink! **MBP**

How I love Mangoes! Not just me..but A and little L as well..Little L now prefers one whole chopped ripe mango as a snack to school..As long as she gets food into her system..I'm ok...She's a little sad on the mango season getting over and is praying desperately to God that it should never happen..Oh well!!

Ok, now, this is one amongst the many that I made from my last batch of mangoes.The mangoes were at their perfect point of ripeness and me being a fan of recipes that make use of a few ingredients..the lesser the better!!

The recipe is based on this luscious drink. I made a few changes. Here's Nupur's recipe.

What you need are

1. Firm Mango - cut into chunks 1 cup
   
2. Plain yogurt - 1/2 cup
   
3. Milk - 1/2 cup
   
4. Sugar-1/4 cup
   
5. Cold water - 1/2 cup

Blitz all the ingredients together. But do not puree it because it is nice to bite into the mango chunks. Serve them on ice.

There you go, a luscious, refreshing and a filling drink!

P.S. I even froze mango whips to cater to little L's needs :).

This is my entry to MBP:Less is More!

A Potato Stir Fry the Indo-Chinese way!

Let me ramble before I come to the food I want to post today!

I am a paranoid parent (according to a several many). I get paranoid the couple of hours she is away at school...I could call it overprotection. I definitely do not want to overshadow my daughter's growth...I realize that I cannot get danger entirely out of her life..I need to realize that I need to let her experience and let her deal with pain, danger and fear. Ultimately I am glad that there are several parents like me and have begun to realize that this is not called being paraoid..it is just a natural instinct.


Coming back to the subject of food...this is what I made for a fav cuisine of mine..indo-chinese..I kind of like the indianess in Chinese fare. What I meant is spiciness in Chinese food.

What you need are

Potatoes-2 cut as for french fries
Green Chillies-7 to 8 chopped
Ginger-garlic paste-2 tsp each
Tomato sauce-2 tbsp
Soya sauce-2 tbsp
Chilli Sauce-2 tbsp
Cornflour-5 tbsp
Salt and pepper=to taste
Oil for frying

Slice the potatoes and fry them in oil and set aside. To the same oil, add the green chillies, ginger and garlic and saute until the raw smell decides to leave. Mix in the potatoes carefully without breaking them. Add in the sauces and cornflour and the salt and pepper to suit you palate. Cover and cook until the require consistency is reached.

A perfect, simple, not mushy and a defintely a keeper!!

This is my entry to the AWED Event.

A Tangy Candy **JFI**

A tamarind is associated with my school days. We had several many trees always laced with precious brown pods. The green with touches of reddish brown pods were a sight to behold until it was all devoured by us. We even had ownership rights to certain parts of the tree which was decided upon during the beginning of the term. The norm was the first comer on the first day of school gets to choose her side of the tree..So much for our craziness for this fruit...There were even times we exchanged knick-knacks for a pod of tamarind!!!

The sticky brown flesh within the pod can range from being slightly sweet to very tart..A many of us are familiar with the tamarind candy blissfully wrapped in cellophane paper...

After many trials, this is what I came up with ..only requisite that it needs to set well...


What you need are

Tamarind paste-1/2cup
Water-1 1/2 cups
Sugar-1/2 cup
Chilli Powder/crushed red chillies-1 tbsp ( I would reduce the amount because mine was on the spicier side.

Add the tamarind paste to the water and let it rest for a couple of hours. Then strain this and boil this syrup. Make sure you keep stirring it. Add in the sugar (Jaggery would be the best bet)and stir until it melts in. Keep stirring until you get a consistency that is thick, almost to a slow-drip consistency. Cool and set it in the refrigerator. Then cut into shapes.

The pics I have displayed here are before it was left to set.





This is my entry to JFI.Tamarind.


Jz passed on the yummy blog award the third consecutive time. She also gave me the Giant bear hug award.

I'm passing these on to:

1.Swati whose rants I just love to read!
2. Nags who has recipes that are a comfort food for me. I feel like I'm back home enjoying my mom's food when I visit her blog.
3. Harini for just being herself.
4. Sra is a friend I cherish from the blog world.
5. Lakshmi for being a wonderful person.

Swati passed on the rocking blog award and I want o pass this to all the lovely people below.

Asha
Raaga
Cham
Tbc

A Classic Sauce with Fettucce

Picture Courtesy: Wikipedia

Sauces have always played a vital role in my cooking. I always thought making any type of sauce was tedious and time-consuming...But no..They are quick too make..with an aroma that needs to be experienced and has no words to describe. A sauce definitely adds colour, texture and an extra zing to whatever it is served with or on. By varying the spices and herbs.there is so much you can create from sauce.

Tomatoes make very good sauces probably because of their soft flesh.Used raw they can definitely complement a dish.

Tomatoes contain Carotenoids, proved to fight cancer and their lovely colour is also as a result of this.

Making a sauce does not require any special equipment because once you master the basics..you have wide possibilities of experimentation..One such experiment is this sauce that was easy, delicious and I would call it a classic!!!

What you need for the sauce are

1.

Tomatoes-firm, unpeeled- 3 to 4
Whole Garlic-1
Onion-1 chopped or julienned
Bay leaves-2
Salt
Sugar-1 tsp
Water-1/2 cup

Cook all of the above until the tomatoes turn mushy and soft. Set them aside to cool.


After this cools, remove the bay leaves and blend the entire thing. Ensure that they do not turn into a puree..Some bits of garlic and onion are always enjoyable....


2.

Onion-chopped-1 tbsp
Garlic-1/2 tbsp
Olive Oil

Saute the onions and garlic in olive oil and then follow this by adding the tomato blend. Add in some basil. Fresh basil would be the best choice....



I served this classic sauce over Fettucce

I cooked 100 grams of Fettucce according to the packet instructions.Served the sauce ans sprinkled some parmesan cheese.




This delicious sauce is my entry for this month's The International Food League, a fun event by the ladies at the Dining Hall.

The mystery box that I chose was 2. And the riddle read:

I think I am a pleased woman since I blush so much
I am so soft and shiny to your delicate touch
But look what I have for relatives, so different with no common string
one used for smoking, one for hotness, one used to refer idler and one referred as veggie's King

I am not what you refer to me most often
I am 'fruit' of labour but never called one so
I am neither a wolf nor a peach in the scale of one to ten
but then why do you think I am called one as so?

I can go green with envy, or completely red with anger
A little crown on my head makes my walk look like a swagger
You cant do without me in your day to day cooking
Tell me what veggie I am without too much thinking.

Thankfully I got it right at the first guess..TOMATO

A Zesty Sprouts Salad

Edible seeds are packed with nutrients and when sprouted..it is even more..I would say it is the most nutritious food. They are known to grow even after you refrigerate them thereby increasing their nutrient content as well...these grown at home will probably be the freshest food that is laid on your table. All that they need is some space, air, light and water.

These are my home-sprouted mung beans




I made a simple salad of just the follwing three main ingredients...and a zesty salad dressing.



What you need for the salad are

1 cup of chopped tomatoes
2 cups of boiled sprouted mung beans

for the dressing

1/2 cup of Salad Oil
3/4 cup Vinegar
1/4 cup sugar
3 tbsps grated onion
2 cloves of garlic
1 tsp salt
1 tbsp mustard powder
1 tsp chilli powder

Combine all the ingredients for the dressing and shake them well. Add the garlic and the onion for its flavours to seep in. Chill for a period of time and remove the garlic and the onion before adding the required amount of the dressing to the chopped tomatoes and mung bean sprouts.




This salad is good for you and definitely add colour and flavour to your meal.

With the zesty dressing, the tangy tomato.and the sprouts..this can well be your main dish ....


I'm sending this to Lisa's No Croutons Required's Soups and Salads, and Sangeeth's Eat Healthy Event