garlic ginger shrimp stir fry recipe

Start to finish – 15 minutes. It’s the easiest stir fry recipe and so tasty with soy sauce and oyster sauce together. The aromatics include the “Chinese Trinity” – garlic, green onion and ginger.

There’s a technique that I use in all of my stir fries – the protein (shrimp, in this case) is seared on both sides first and then removed from the pan. The shrimp isn’t cooked all the way through yet, but it’s got a really nice crunchy sear. You’ll finish cooking the shrimp at the end of the stir fry.



This method does a couple of things:

1) Protein sears at high heat. Searing provides flavor. (boiled shrimp vs. grilled shrimp)

2) The aromatics – ginger, garlic, green onion burn easily – they need to be cooked at medium heat.

So, cooking the protein vs. the aromatics separately allows each and every ingredient to cook perfectly at their own temperatures. The shrimp is added back into the pan at the end to finish cooking. Everyone is happy!



GARLIC GINGER SHRIMP STIR FRY RECIPE
Servings: 4 Prep Time: 5 minutes Cook Time: 10 minutes
Garlic Ginger Shrimp Stir Fry Recipe
INGREDIENTS:
2 tablespoons oyster sauce
1 tablespoons soy sauce
handful fresh cilantro, chopped
2 teaspoons cornstarch
1/2 pound shrimp, peeled and deveined (tails left intact optional)
1 tablespoon cooking oil, divided
5 stalks green onion, chopped (white and light green parts)
2 garlic cloves, finely minced
2 teaspoons fresh ginger, finely minced or grated

DIRECTIONS:
In a small bowl, combine oyster sauce, soy sauce and cilantro and set aside.

Pat the shrimp very dry with paper towels. In a medium bowl, add shrimp and cornstarch and toss to coat.
In a wok or large saute pan over high heat, add half the cooking oil and swirl to coat the bottom of the pan. When the wok is very hot, add the shrimp in a single layer and cook partially until one side is seared brown, about 1 minute. Flip and sear the other side of each shrimp, about one more minute. They don't need to be cooked all the way through yet. Remove them to a plate or bowl and set aside.

Turn the heat down to medium and let wok cool off a bit to prevent the aromatics from burning. Add the remaining cooking oil and add green onion, garlic and ginger and stir fry for a minute until fragrant.

Pour in the sauce mixture and add the shrimp back into the pan. Stir fry for another minute until shrimp is cooked through. Serve immediately.

non veg recipes prawns

Super Hot and Sour Shrimp Soup

Super Hot and Sour Shrimp Soup

This was a great soup. Easy to get down when my stomach was upset.” — Christy Cooks


Asian inspired soup that is easy and delicious. It's a meal on it's own and perfect for chilly days. My husband, who doesn't like Chinese food, loves this spicy soup at the start of a dinner. Leftovers freeze

INGREDIENTS
4 cups shrimp stock 1 tablespoon grated lemon zest 1 tablespoon grated lime zest 1 (15 ounce) can whole straw mushrooms, drained 1 pound frozen fully cooked salad shrimp, thawed 3 tablespoons Asian fish sauce (nuoc mam or nam pla) 1/4 cup fresh lime juice 3 green onions, chopped 2 tablespoons chopped fresh cilantro 1 red chile peppers, seeded and chopped salt and pepper to taste

Directions

Prep
15 m
Cook
15 m
Ready In
30 m
PREPARATION
Combine the shrimp stock, lemon zest and lime zest in a large pot and bring to a boil. Reduce heat to medium and simmer for about 5 minutes. Add mushrooms and shrimp and cook until shrimp have heated through, about 5 minutes. Stir in the fish sauce, lime juice, green onion, cilantro and chile pepper. Taste and adjust salt and pepper if needed. Soup should be sour, salty, spicy and hot.

Related videos:

non veg recipes SOUPS

SIMPLE FISH FRY RECEIPE

INGREDIENTS

5 to 6 pieces - fish

2 tsp - Red Chilli powder

1/2 tsp - coriander powder (optional)

1/2 tsp - Turmeric powder

1 tsp - Lime juice

Salt to taste

Oil to toast/deep fry

check out this homemade crunchy fry

HOW TO MAKE SIMPLE FISH FRY:

Clean fish and wash it twice to thrice. Set aside.

In a wide mixing bowl, add red chilli, turmeric powder, coriander powder, lime juice and required salt. Sprinkle a little water to make a paste-like consistency.

Then add the fish and mix well.

Coat the masala on all sides of the fish and marinate for at least 30 mins.

Heat oil in a pan or dosa tawa and fry the fish until the fish turns dark brown in colour

non veg recipes seafoods

PANEER BUTTER MASALA FOR FOODIES

paneer butter masala is one of the most famous paneer dish along with palak paneer, kadai paneer, chilli paneer and matar paneer. paneer butter masala is served in almost all indian restaurants and is loved by many people. no wonder, this recipe is one of most popular recipe in the blog and made by many readers. you can read the comments below which has lot of tips from readers as well as myself.

paneer butter masala

this recipe of paneer butter masala is similar to the way i would make butter chicken many years back. for the first time i had learnt how to make butter chicken during my home science days. later i used to use the same recipe for making paneer butter masala. some adaptations and improvisations have happened throughout the years.

the paneer butter masala gravy is made of tomato puree and the regular indian herbs-spices. it has a slight sweet taste and very mildly spiced. thus making it an excellent gravy with chapatis for kids.

generally in butter chicken or butter paneer, cream is added. in this paneer butter masala recipe to give a creamy consistency and a sweet tinge, i have added cashew paste.

i never use any coloring agents in the food i make at home. what you see in the pics, is the way the paneer butter masala gravy actually looked. the organic tomatoes had such a beautiful red color and the final curry had beautiful tones of orangish red.

so when making paneer butter masala, make sure to use ripe, red and firm tomatoes. also use good quality fresh paneer or make your own homemade paneer. making paneer at home is easy and i always use homemade paneer for my dishes. vegans can make the same recipe with tofu and vegan butter as substitutes for paneer and butter respectively.

there are some variations in the genre of gravy recipes made with paneer and butter. below are some of the paneer recipes posted which come in this category:

paneer makhanwala recipe made with onions, tomatoes, cashews, cream and spices.
paneer makhani recipe made with tomato puree and cream. no cashews and onions added.
paneer lababdar recipe made with onions, tomatoes, cashew paste and cream.
paneer butter masala recipe made without onion and garlic.
restaurant style paneer butter masala recipe below:

paneer butter masala recipe | how to make paneer butter masala recipe

prep time

10 mins
cook time
30 mins
total time
40 mins

paneer butter masala recipe - soft succulent cottage cheese cubes in a creamy tomato based gravy.

author: kusuma
recipe type: main
cuisine: north indian
serves: 4 servings

ingredients (measuring cup used, 1 cup = 250 ml)

200 or 250 gms paneer/cottage cheese, cubed or diced
2 tbsp cashew or 18 to 20 cashews- soaked if you have time and then ground with some water to a smooth paste. if less time, then just grind the cashews to a smooth paste.
4-5 medium size tomatoes/tamatar or 300 grams or 2 cups of diced tomatoes - pureed
1 or 2 green chili/hari mirch, slit (reserve a few for garnishing)
1 inch ginger/adrak and 3-4 garlic/lahsun - crushed or ground in a mortar & pestle
1 inch ginger/adrak - julienned (reserve a few for garnishing)
1 tej patta/indian bay leaf
1 tsp kasuri methi/dry methi leaves
1 tsp garam masala or tandoori masala
½ tsp red chili powder/lal mirch powder or deghi mirch or kashmiri mirch powder
1 tbsp oil + 1 or 2 tbsp butter
1.5 cups water
a few coriander/cilantro/dhania leaves for garnishing (optional)
salt and sugar as required - check notes below for adding sugar
how to make the recipe:
heat oil and butter in a pan. add bay leaf and saute for some 10-15 seconds or till the oil become fragrant.
add ginger-garlic paste and saute till the raw aroma disappears.
add the tomato puree and stir well. add red chili powder after 2-3 mins and stir again. saute till the oil starts to leave the sides of the tomato paste.
add cashew paste and stir well. saute the cashew paste till the oil begins to leave the sides of the masala paste.
add water and stir. simmer on a low flame.
add julienned ginger and green chilies, salt and sugar and simmer till the curry begins to thicken.
add the paneer cubes and cook them for 2 to 3 minutes till they become soft.
don't cook for a long time as the paneer will become dense.
lastly add crushed kasuri methi/dry fenugreek leaves & garam masala. stir.
garnish paneer butter masala with coriander leaves. serve paneer butter masala hot with plain naan, garlic naan, rotis or steamed basmati or jeera rice. side accompaniments can be onion-lemon salad or some pickle.

notes
tips for making paneer butter masala recipe:

1. addition of sugar depends upon your taste as well as the tanginess present in the tomatoes. if you add cream in the recipe then you might have to add less sugar.
2. for this recipe, its best to use fresh, ripe red tomatoes.
3. best to use homemade soft paneer.
4. the amount of cream can be adjusted as per your taste.

how to make paneer butter masala recipe:

1: soak 18 to 20 cashews in a hot water for 20 to 30 minutes. when the cashews are soaking, you can prep the other ingredients like chopping tomatoes, preparing ginger-garlic paste, slicing paneer etc.

cashews soaking for paneer butter masala

2: then drain and add the soaked cashews in a blender or grinder.

cashews to be ground for tomato puree for paneer butter masala

3: add 2 to 3 tbsp water and grind to a smooth paste without any tiny bits or pieces of cashews.

ground cashew paste for tomato puree for paneer butter masala

4. remove the cashew paste in a bowl and keep aside.

cashew paste for tomato puree for paneer butter masala

5. in the same blender add 2 cups of diced or roughly chopped tomatoes. no need to blanch the tomatoes before blending.

chopped tomatoes for tomato puree for paneer butter masala

6. blend to a smooth tomato puree. keep aside. don’t add any water while blending the tomatoes.

tomato puree for paneer butter masala

7. add 1 tbsp oil and 1 or 2 tbsp butter in a pan. adding oil prevents the butter from browning too quickly.

adding butter in pan for paneer butter masala dish

8: add tej patta and fry for some seconds till the oil becomes fragrant.

add bay leaf for paneer masala

9: add ginger-garlic paste or crushed ginger-garlic (1 inch ginger + 3-4 garlic crushed to a paste in a mortar pestle). fry till the raw aroma of the ginger-garlic disappears.

add ginger garlic paste to paneer masala

10: pour the tomato puree.

tomato puree for paneer butter masala

11: when the puree begins to cook, after 5 to 6 minutes, add ½ tsp red chili powder.

red chilli powder for paneer masala

12: stir and continue to saute till the oil starts leaving the sides of the pan. the whole sauteing takes about 12-13 minutes on a low flame.

preparing tomato puree for paneer butter masala

13: add the cashew paste.

cashew paste for paneer masala

14: saute till the cashew paste is cooked and again the oil will start to leave the sides of the masala. the cashew will begin to cook fast. approx 3-4 minutes on a low flame. keep on stirring.

sauting cashew paste for paneer butter masala dish

15: add 1.5 cups water.

making cashew paste for paneer butter masala recipe

16: let the curry simmer and come to a boil. after 2-3 mins, add ginger julienne (about 1 inch ginger – julienne). reserve a few for garnishing. the curry will begin to thicken.

preparing paneer butter masala curry

17: after 3 to 4 minutes, add the 1 or 2 slit green chilies, salt and sugar (optional) and stir. you can add sugar from ¼ tsp to 1 tsp depending on the sourness of the tomatoes. sugar is optional and you can skip it too. if you add cream, then you will need to add less sugar.

paneer butter masala preparation

18: after a minute, add the diced or cubed paneer (200 or 250 grams). keep in mind the consistency you want before you add paneer as you will be cooking the paneer for a few minutes. you can also fry the paneer and then add the paneer once the gravy has become creamy.

adding paneer cubes in paneer butter masala


19: stir gently and let the paneer cook in the gravy for 2-3 minutes or till they become soft and cooked. lastly add 1 tsp kasuri methi leaves, crushed. also add 1 tsp garam masala. stir very well and switch off the flame. you can also add 2 to 3 tbsp of low fat cream or 1 to 2 tbsp of whipping cream at this stage. addition of crushed kasuri methi gives a restaurant flavor and i add them in most of my restaurant style recipes like rajma masala, dal tadka and bhindi masala.

paneer butter masala gravy

20: stir and serve paneer butter masala hot garnished with 1 to 2 tbsp of chopped coriander leaves, the remaining ginger julienne and dotted with butter or cream. good combo for paneer butter masala is garlic naan or butter naan.

paneer butter masala also goes well with steamed basmati rice or jeera rice. i served with whole wheat rotis accompanied with onion-lemon salad and pickled carrot-beetroot from the kanji drink.



.

VEG RECIPES

delicious hyderabad chicken biryani receipe for foodies

Hyderabadi chicken biryani recipe, Learn how to make chicken biryani in a dum style with step by step photos. Making a good chicken biryani is just very simple and this recipe is perfect for a home preparation. This is easier than any dum biryani since it needs no sauting of spices or meat. Just mix all the ingredients and cook on a slow dum process, trapping the steam to retain the aroma. To get an authentic flavor and taste, do use all the mentioned ingredients and if desired can substitute ghee for oil.

This is one of the best hyderabadi chicken biryani recipe i have made for years and it is very easy and even a beginner can try without any troubles. Chicken can be marinated the previous night and refrigerated to make the best flavorful biryani.

Step by step photos on how to make hyderabadi chicken biryani recipe

1. Add all the marination ingredients to a bowl. yogurt, salt, red chili powder, biryani masala, turmeric, ginger garlic paste, lemon juice, cardamom powder, Mix them well to make a paste.

making marinade for hyderabadi chicken biryani recipe

2. Marinate the chicken with the prepared yogurt and masala paste prepared in step 1. Allow it to sit for overnight in the fridge or for at least 2 hours. Keeping overnight makes the chicken very soft once the biriyani is cooked. If you are marinating it just for 2 hours, i suggest keeping the pieces to small to medium and not very large.

marinating chicken for making biryani recipe

3. Add dry spices to a pot of boiling water along with few drops of oil. You can add the dry spices to a muslin cloth and make a knot if you don’t like to get a bite of the spices. Add soaked rice and cook till ¾th cooked. The rice must be grainy and you must get a bite into it meaning it has to be slightly under cooked.

4. Add the chicken marinade to a heavy bottom pot. Sprinkle fried onions, chilies, coriander and mint leaves. Add oil and mix it.

adding chicken to a pot for making biryani

5. Layer the rice over the chicken. The rice must be moist and not with dripping water. It should not be dry either.

layering rice for making hyderabadi chicken biryani recipe

6. Add fried onions, mint and coriander leaves. Sprinkle biryani masala.

sprinkling biryani masala for biryani

7. Layer the rice again.

repeat layering for making hyderabadi chicken biryani recipe step 6

8. Sprinkle fried onions, mint and coriander leaves and biryani masala. Pour the saffron milk.

sprinkling mint for hyderabadi chicken biryani recipe

9.Use a foil to cover the rim. You can also use a thick clean kitchen cloth. or make dough and stick to the rim of the pot.

covering with foil for biryani recipe

10. Cover the pot with a lid. If using dough. make sure the lid sits on the dough.

preparing for dum biryani

11. Place the pot over a hot old tawa. Cook on a medium high for about 15 to 20 minutes.

cook dum chicken biryani on a tawa

12. Lower the flame to very low and cook for another 15 minutes. Switch off the stove and let it rest for sometime

lowering the flame for hyderabadi chicken biryani recipe

13. Flavorful dum biryani is ready.

easy biryani recipe

14. Fluff up the rice gently and serve with raita or shorba.

you can find raita recipes here

you can also find easy biryani gravy recipes.

garnishing and serving hyderabadi chicken biryani recipe

hyderabadi chicken biryani recipe | How to make chicken biryani

prep time

8 hours

Cook time

40 mins

Total time

8 hours 40 mins

Basmathi rice and chicken marinated in spices and cooked in a dum style to yield a flavorful biryani

Author: kusuma

Recipe type: Main

Cuisine: Indian

Yield / Serves: 2 to 3

Ingredients (240 ml cup used)

1 ½ cups aged basmathi rice (soaked for 20 to 30 mins, drain and set aside)

½ kg or 1 lb bone-in-chicken or boneless

¼ to ½ tsp. biryani masala powder for sprinkling in between layers

Fried onions from 1 large onion (Learn to make Fried Onions for Hyderabadi Recipes )

Fistful of finely chopped coriander leaves

Fistful of finely chopped mint leaves

2 to 3 tbsp. Sunflower oil or ghee

¼ tsp saffron strands soaked in 3 tbsps. hot milk

Marination for hyderabadi chicken biryani recipe

1 tbsp. ginger garlic paste

¼ tsp turmeric

3 green chilies slit (adjust to suit your taste)

½ cup + 1 tbsp. yogurt / curd

2 tbsps. Lemon juice (adjust)

1 ½ tsp Kashmiri / byadgi red chili powder

½ tsp biryani masala powder

¼ tsp green cardamom powder

Salt to taste

Dry Spices for rice

2 ½ cups water

1 tsp oil

2 small strands of mace

1 large or 2 small black cardamom

4 green cardamom

3” cinnamon stick

6 cloves

1 large or 2 small bay leaf

½ tsp pepper corn

½ tsp shahi jeera / caraway seeds

How to make the recipe

Marinate the chicken with the ingredients mentioned under marination and set aside for at least 2 hrs and overnight is best.

This step is optional. Tie up all the dry spices for rice in a muslin cloth.

Wash rice till the water runs clear. Soak for 20 to 30 minutes. Heat 2 ½ cups water in a utensil to cook rice. Add 1 tsp oil, dry spices and salt, let the water boil rapidly for 5 mins, this way the aroma released is best. Add the soaked rice and cook till it is ¾ done. Remember this is very important. Do not make the rice mushy. Drain off if any excess water is left.

While the rice cooks, transfer the marinated chicken to a heavy bottom casserole, handi or non-stick. Add fried onions, green chilies, ½ of the mint, coriander leaves and pour in the oil or melted ghee. Mix well and level the surface.

Layer the cooked rice evenly, add fried onions, mint and coriander leaves over the chicken.

Sprinkle ¼ tsp to ½ tsp. biryani masala powder.

Repeat steps of layering rice, coriander mint leaves and then fried onions.

Pour the saffron milk all over.

Cover the rim of the casserole with foil to trap the dum or use a cloth. Rinse a thick kitchen cloth and squeeze off the excess water, it must be just moist and not with dripping water. Make a double layer. Spread this cloth over the rim and cover the lid over the casserole.

Place this over a thick hot tawa, set the flame to medium high such that the flame reaches all over the diameter of the casserole. Cook this way for exactly 20 mins. After 20 mins, if you have a see thru lid you can see the vapour filled.

Now reduce the flame to min (as low as in Indian stoves or burners, where the flame barely touches tawa). Cook this way for exactly 10 to 15 mins. You can see the vapour dripping on the moist cloth. Off the flame and leave it as it is for at least 20 to 30 mins. Garnish chicken biryani and serve.

Notes

If you do not like to use a cloth for trapping the steam or dum, you can use dough to seal the lid of the utensil, but cleaning up the mess is difficult. An aluminium foil too works ok.

Nutrition Information

Calories: 650 Fat: 25 g Saturated fat: 6 g Carbohydrates: 85 g Sugar: 5 g Sodium: 160 mg Fiber: 2 g Protein: 20 g Cholesterol: 

to check other chicken recipes 

click here

chicken

25 kitchen tips& tricks

25 Kitchen Tricks and Tips- 25 Cooking Tips and Secrets

I have compiled few essential kitchen tips (hints) and tricks to make life easier for the novice cook.

kitchen tips and tricks

To soften butter faster - cut it into small pieces.
To make tasty filter coffee - add a little sugar to the coffee filter before adding coffee powder, then add boiling water to it.
For tasty and fluffy omelets - Add a little milk or a tbsp of water when beating eggs.

Retain the white color of cauliflower - Add a tbsp of milk while cooking cauliflower

How to preserve lemon juice - When you have excess lemons, freeze lemon juice in ice cube trays and use it whenever needed in your recipes. It  stays good for 15-20 days.

To break coconut exactly into 2 equal halves - wet the coconut and draw an imaginary line around the mid riff of the coconut with your fingers and then try breaking it. You will be surprised to find the coconut in exact 2 halves. I follow this tip every time I break coconuts.

To get fluffy rice - Add a tbsp of fresh lemon juice when cooking rice to get fluffy and whiter grains.
Fried onions for biryanis, pulaos  - Add a pinch of sugar while frying onions for garnishing biryanis and pulaos, so that they will brown faster.

To prevent dal from frothing - Add a tsp of oil when cooking dals to prevent it from frothing and spilling all over. Another trick is to place a wooden ladle over the top of the pan to prevent water from boiling over.

To thicken kootus and other gravies - Add rice flour or powdered fried gram (pottukadalai mavu, dalia) to thicken kootus.

To thicken gravies with onion tomato base - Grind 5-6 soaked cashew nuts or blanched almonds to a fine paste and add it to gravies. Then cook for a few minutes.
How to fix excess water in gravies - Roast 11/2 tbsp of poppy seeds and grind it to a paste. Add it to the watery gravy and boil it on medium flame.

Roast 1 tbsp of groundnuts and 1 tbsp sesame seeds, grind it to a paste and add it to thicken gravies

To make crispier pooris - When kneading wheat flour dough for making pooris, add a tbsp of  rava or a little rice flour to the wheat flour.

For crispy bhindi fry - add a tbsp of curd or lemon juice when frying the bhindis. This also prevent stickiness.

To sprout legumes - Wash and soak them overnight. The next day, rinse, drain the water and tie loosely in a cloth and keep it in a casserole. Leave it undisturbed for 10 hours. It will sprout well. You can store the sprouts in a container and use it as required.

Grinding for idly using mixie - Soak rice in hot water for 5-6 hours.

Storing leftover chapati dough - Store leftover chapati dough in the refrigerator in an airtight container after applying a little oil over it to prevent it from drying.

No more tears while chopping onions - Cut off both the ends, peel the onions and wash the onions under cold water.

To make paneer softer - Dip them in warm salt water before adding it to any gravy or curry.

To preserve ginger garlic paste for a longer duration - Add a tbsp of hot cooking oil to ginger-garlic paste, mix well and store it in the refrigerator.

Reheating leftover rice- Sprinkle water over the rice and then reheat it to get softer rice.

Extract more juice from lemons and lime - Roll lemon on the counter top before cutting and juicing to extract more juice from the lemons.

Microwaving the lemon for 15 seconds also helps. Extract juice after it cools.

To get soft chapatis - Use a little warm milk along with warm water to knead the dough.

To retain the green color of peas - Add a pinch of sugar when boiling green peas to retain their green color.

For soft pakoras - Add 2 tsp of hot oil to the batter before frying.

For crispier pakoras - Add a little cornflour to the batter.

For easy digestion - Add a pinch of hing when cooking any dal, legumes, potato or plantain dishes to aid in digestion.

If you have any cooking tips, you can share with me in the comment section. It will be useful for the other readers also.

If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank  you!

tips

avocado salad receipe

                HOW TO MAKE AVOCADO SALAD:

Wash all the vegetables well.
Peel the carrot and cucumber. Cut them into small pieces.
Cut onion and tomatoes into small pieces.
Deserted capsicum and cut it into small pieces.
Deseed and cut avocado into small pieces.

From simple to sumptuous, avocados add flair to any salad recipe. We have avocado salad recipes to suit any taste or occasion. Delight in our light salads like tangy Raspberry Avocado Salad recipe or our Tropical Salad recipe with Grilled Shrimp and Hass Avocado. We also have a collection of richer, side-dish salads like the Mason Jar Green Salad with avocado and a creamy dressing or stimulate your taste buds with the flavorful Hass Avocado Potato Salad recipe.

Create your best salads with Hass Avocados; find ways to add them to your favorite fresh salad recipes or savor some of our avocado salad recipes below. Discover how avocados can change the nutritional value of your salad

Put all the cut vegetables into a salad bowl and add olives.
Then mix pepper, salt, mustard, lime juice and olive oil and toss well.

INGREDIENTS

1 - Avocado
1 - Onion
1 - Tomato
1 - Capsicum (small)
1 - Carrot
1 - Cucumber
2 tsp - Olive oil
1 tsp - Lime juice
1 tsp - salt
1/2 tsp - black pepper
1/4 tsp - mustard powder
A few black Olives

HOW TO MAKE AVOCADO SALAD:

Wash all the vegetables well.
Peel the carrot and cucumber. Cut them into small pieces.
Cut onion and tomatoes into small pieces.
Deseed capsicum and cut it into small pieces.
Deseed and cut avocado into small pieces.
Put all the cut vegetables into a salad bowl and add olives.
Then mix pepper, salt, mustard, lime juice and olive oil and toss well.

salads VEG RECIPES