Easy Tomato Salad

2 cups fresh tomatoes – cut in ½” cubes
¼ cup green beans – sliced
1 cup button mushrooms, cleaned and thoroughly washed in hot water – sliced
1 tablespoon sesame oil
1 tablespoon vinegar
1 tablespoon water
1 teaspoon dried basil(optional)
1 teaspoon coriander leaves
salt and pepper to taste

Combine all the vegetables. In small bowl mix rest of ingredients.

Add to veggies.

Toss gently till spices are evenly spread thru out. Chill overnight.

Cucumber Salad

Moong dal - 50 gms
Chana dal - 50 gms
4-5 green chilies
coriander leaves- a small bunch
freshly grated coconut - from 1/2 a coconut
Fresh cucumber - 1
Lime - 1/2
Mustard seeds - 2 tsps.
asafoetida - a pinch

Soak 50 gms each of moong dal and chana dalseparately for one hour. Grate the coconut to get a handful of grated coconut. Drain the water from the moong dal and chana dal. Peel one cucumber and cut it into small pieces of the size of a pea. Chop two green chilies.Keep one spoon of oil in a kadai, warm it and put mustard.
Wait till they splutter , then put the chopped green chilies, turn around and put a pinch of hing (asafoetida). Put the entire thing onto the moong dal and chana dal. Add salt to taste and then squeeze the juice of half a lime (green variety). Turn around and then garnish the grated coconut.
  

Dal plain curry

Ingredients

 

1. Toor dal - 3/4 cup,

 

2. Onion - 1 (finely chopped),

 

3. Tomato - 1 (Finely chopped),

 

4. Tamarind paste - 1/2 tsp,

 

5. Garlic Clove - 1,

 

6. Turmeric powder - 1 tsp,

 

7. Asefeotida powder - 1 tsp,

 

8. Green chilly - 2 (Slit lenghtwise),

 

9. Mustard seeds - 1 tsp,

 

10. Cumin seeds - 1 tsp,

 

11. Fenugreek seeds - 1/2 tsp,

 

12. Curry leaves - 1 string,

 

13. Salt - as per taste,

 

14. Oil - for frying,

 

15. Cilantro for garnish.

How to make Dal plain curry

1. Steam cook the toor dal adding the fenugreek seeds, few cumin seeds, turmeric powder, asefeotida, garlic, onions and tomatoes for 3 whistles(or till cooked). After done, mash them and keep aside.
2. Heat oil in kadai, splutter the mustard and cumin seeds. Add the curry leaves and green chilly and saute a min.
3. Now add the mashed dal. Add little water if needed.
4. Adjust taste by adding salt and tamarind paste.
5. Leave for a boil, and cook till needed curry consisitency.
6. Garnish with cilantro and serve.

Tastes great with plain white rice with ghee, roti, chappati. Enjoy!

Vegetable Sabzi for Roti

 

2 cup vegetables:

 

1 large potato

 

4 small violet brinjals

 

1/4 cup cabbage

 

1 handfull french beans

 

1 handfull green peas

 

Other things:

 

2 tbsp cooking oil

 

2 count dry red chillies

 

2 pinches methi seeds

 

2 pinches jeera seeds

 

2 pinches mustard seeds

 

2 pinches somph ( aniseeds )

 

1 count bay leaf

 

2 count slit green chillies

 

3 tsp milk

 

a pinch sugar

 

salt as needed

 

corrainder leaves to garnish

How to make Vegetable Sabzi for Roti

* Wash and cut all the vegetables into medium size pieces.

* Dice the whole red chilies.

* Take fenugreek seeds, cumin seeds, aniseed and mustard seed. Do not grind.

* Heat oil in low flame, fry the chopped red chilies. Add the all the above seeds and bay leaves and fry on low heat for about a minute.

* Add all the vegetables and fry for a few minutes.

* Add green chili, salt, sugar, milk and enough water to cook the vegetables. Cover the pan and simmer till the vegetables are cooked.

* Garnish with chopped coriander leaves and serve hot with rice or puri.

carrot and palak curry

 

Carrot-6(grated and keep aside)

 

Palak-1bunch(wash and chopp finely)

 

Salt to taste

 

For Seasoning:-

 

Oil-1tsp

 

Musatrd seeds-1tsp

 

Onion-1(finely chopped)

 

Green chillies-4(slit in a middle)

How to make carrot and palak curry

In a pan add oil.
when it is hot put jeera,allow to splutter.
Then add onion,green chillies and fry till brown colour.
Now add palak and fry till they become soft.
Now add grated carrot and fry till they are cooked.
Add salt and mix it nicely,and cook for 5mins.
When salt is adjusted,transfer to a serving bowl.
Eat with Hot chapati,roti,nan,rice..........