Pinto beans gravy

Ingredients:

1 cup Pinto beans (soaked overnight)

3 pearl onions

3tbsp grated coconut

1tsp Cumin seeds

1tbsp Sambar powder

1tsp Oil

Water

Salt

How to:

• Pressure cook the soaked pinto beans and keep aside.
• Grind the pearl onions, coconut and cumin seeds to a fine paste.
• In a skillet, transfer the cooked pinto beans along with water enough to immerse it.

• Now add oil, salt and ground paste and mix well.

• Then add the sambar powder or kuzhambu milagai powder and mix well.

• Cook the masala and pinto beans with lid closed, until right consistency. (You can also increase the quantity of masala and make it as kuzhambu)

Serve hot with steamed rice or chapathi.

Roasted Asparagus

Ingredients:

1/4lb Asparagus (thinner spears)

2-3 Garlic pods (minced)

1/2tbsp Olive oil

Black pepper (freshly ground)

Salt

How to:

• Preheat the oven to 400 degrees.
• Wash and trim the tough ends of asparagus and discard.

• In a baking sheet with aluminum foil, drizzle olive oil and roll the asparagus spears to coat the oil well.
• Sprinkle the minced garlic over the asparagus along with salt and pepper.

• Roast the asparagus for 10 mins or until tender when pricked with a fork.
• Remove the sheet from oven and serve warm.

A healthy snack or an appetizer or a side, you name it.