Tuesday, 5 April 2016
1 cup split pigeon pea lentils
1 green chili,
1.5 inch ginger,
2 tbsp peanuts
½ tsp turmeric powder
750 ml water
2 tbsp chopped dried mangosteens (kokum) (substitute 1 lemon)
salt as required
2 tablespoon oil
1 tsp mustard seeds
1 tsp cumin seeds
¼ tsp fenugreek seeds
2 to 3 dry round red chilies (boriya)
6-7 curry leaves
a generous pinch of asafoetida
3 to 4 cloves
1 cinnamon stick
- Wash the lentils thoroughly at least 3 times and soak over night.
- Place the lentils with along with 750ml water, turmeric, ginger-green chili paste and peanuts. Bring to boil
- Simmer for 40 minutes till the lentils are mushy, mash the lentils with a wooden spoon and then add extra water if necessary.
- Add the jaggery (brown sugar), chopped kokum (or lemon juice) and salt and simmer the dal for 7 to 8 minutes on a low to medium flame.
- Meanwhile heat the oil in a frying pan, add the mustard seeds, cumin and fenugreek seeds and fry till they are browned (1/2 minute)
- Then add the curry leaves, whole red chilies, cloves, cinnamon and asafoetida.
- Stir and fry for a few seconds, pour this mixture into the simmering lentils and continue to simmer for 5 to 6 minutes more.
- Serve with rice or as a soup.
Monday, 22 February 2016
Sunday, 14 February 2016
1 cup sella basmati rice
1 teaspoon salt
2 table spoons olive oil
1/2 cup chopped dill
1 cup broad beans; frozen
1/4 teaspoon saffron; crushed and soaked in a warm water (1 tablespoon)
- Wash the rice thoroughly and soak with salt in some cold water for 30 minutes.
- Boil the broad beans for 5 minutes, cool in cold water and peel.
- Place 3 cups of water with the drained rice in a pan and bring to boil. Reduce the heat and simmer for 15 minutes, drain the rice.
- Heat 1 tablespoon of olive oil in a pan, when hot, add a third of the drained rice, cover with half the dill and beans. Add another layer of the rice and cover with the other half of the dill and beans, finally add the remaining rice. Drizzle the remaining olive oil and the saffron on the top and cover. Reduce the heat and leave the rice to cook for 15 minutes.
2 ridge gourds; ridges peeled and slices thinly into half moons.
1 tablespoon oil
1 teaspoon mustard seeds
1 tablespoon sesame seeds
6-7 curry leaves
3 tomatoes; blanched, peeled and crushed
3 cloves garlic; minced
2 inch piece ginger; peeled and grated
2 green chillies; minced
2 table spoons fresh grated coconut (desiccated ok too)
- Heat the oil in a pan, add the curry leaves, mustard and sesame seeds.
- Add the onions when the seeds have popped, and fry until translucent.
- Add at the tomatoes, garlic, ginger and chillies. Cook for 5 minutes.
- Add the sliced ridge gourds, and mix so that all the vegetables are coated with the tomato /onion mixture.
- It may appear dry but, do NOT add any water, cover and cook on a low flame for 30 minutes or until cooked.
- Add the coconut and coriander and mix well. Serve with Chapattis.
6 carrots grated
6 green chilies; sliced longitudinally
2 tablespoon olive oil
2 limes juiced
½ teaspoon turmeric
¼ teaspoon chili powder
1 table spoon split mustard seeds
Salt to taste
1. Peel and grate the carrots and place in a bowl
2. Slice the chilies, remove seed if you want and add to the carrots
3. Place the oil, lime juice, turmeric, chili powder, mustard seeds and salt in a small jar and mix.
4. Pour over the carrots and chilies and mix.