Tangy Cucumber and Mung Bean Sprout Salad

Ingredients :
2-3 large cucumbers 2 cups mung bean sprouts 3-4 cups fresh pea greens if you can find them--a leafy sprout could be substituted or these could be omitted 4-5 fresh waterchestnuts (canned are also okay) 2 Tbs. light soy sauce 1 Tbs. cider vinegar 1 Tbs. freshly minced garlic several splashes to 1 tsp. Tabasco sauce (no, really, it works!) 1 Tbs. black bean sauce 1/4 tsp. fresh ground pepper

Method :
Peel the cucumber, slice it down the middle and remove the seeds. Cut each half down the middle and slice these strips into bite sized pieces. Toss cucumbers and mung bean sprouts into a large sealable container. Mix the dressing separately and pour over the veggies. Put the lid on the container and shake it. Put it in the fridge to marinate for 3 hours or over night, shaking it whenever you think of it.

Til Rice

For 4 persons

Ingredients :
Rice - 500 gm
Gingelly Seeds - 115 gm
Red Chillies - 5 gm
Split black gram - 15 gm
Asafoetida - a pinch
Sat – to taste
Fat - 115 gm
Curry leaves - 1 spring
Cashew nuts - 15 gm
Lime - ½

Method:

1. Boil the rice.

2. Heat fat and fry the cashew nuts to a golden brown. Remove and drain. Fry curry leaves. Remove.

3. In the same fat, fry cleaned gingelly seeds, red chillies, asafetida and split black gram.

4. Remove and grind to a powder.

5. Mix the powdered masala, fried cashewnuts, salt, lime juice and chopped curry leaves with rice.