Lemon Millet or Rice

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You need:

  • Cooked millet or rice.
  • 2-3 carrots diced
  • Some chopped shallots
  • 2 chopped green chilies
  • Some peanuts
  • A little chopped ginger.
  • 1/2 teaspoon of turmeric.
  • The juice of 2 lemons.

Fry peanuts in oil using medium heat for 2-3 mins or till they are almost cooked. If you like them crispy, cook longer. Then add the shallots and green chilies. When the raw edge from the onions is gone add the carrots and turmeric. Cook on high heat till carrots are softened. Squeeze the lemons and mix it well. Season with salt. Add the millet or rice.

Garnish with sev and coriander. Serve with lemon pickle.

 

Chow Chow with Lentils (Masoor)

You need:

  • Half a kilo Chow Chow
  • One cup of Lentils, washed and soaked in water for at least 30 minutes.
  • Some quartered shallots or a chopped onion.
  • Two green chillies, sliced open.
  • A teaspoon of cumin.
  • A teaspoon of mustard seeds.
  • A little turmeric.
  • Two tablespoons of ghee.

When cutting the Chow Chow, remove all the rough skin. It will have a lot of nooks and crannies, pay attention and remove it all.

Heat ghee, saute the cumin, mustard, green chillies and shallots for five to six mins. Add the Chow Chow and cook on low heat for about twenty mins. Do not cover the dish. Sprinkle and mix some turmeric.

After the twenty minutes add the lentils. Start boiling water. It must be double the volume of lentils. Add coriander leaves to the dish. When the water is boiling hot, add it to the vegetables. Cook covered on low heat for at least twenty minutes. When the edges of the lentils are slightly tearing apart, switch to high heat and dry off the excess water.

Enjoy with either rotis or rice.

Constructing a Quick and Simple Salad

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Bring together these elements and make it a part of your lunch.

You Need:

  • Base: Shredded cabbage. Cheap and easy to use.
  • Sweetness: Pomegranate seeds. Loaded with goodness.
  • Color and Crunch: Diced Carrots.
  • Spice: Diced red onion.
  • Glue: Any mayonnaise or spread. Used here is 2 tablespoons of Spicy Harissa.
  • Freshness: Basil leaves.
  • Omega 3: Add in some toasted seeds.

That is all we need. Add the ingredients in any quantity you want.

No Frills Paneer Capsicum

Paneer Capsicum

You Need:

  • 5-6 small to medium sized capsicums, cut into large pieces.
  • One large onion, chopped.
  • 200 gms of paneer, cut into 1 inch cubes.
  • 100 gms of thick curd.
  • Paprika, Chat Masala, Garam Masala, Salt in whatever proportion you like.

Whisk the curd and mix all the spices into it. Taste and balance it according to your preferences. Keep aside.

In a large pan, heat mustard oil. Add the vegetables and paneer. Toss them around on high heat while stirring. When they are sufficiently done, switch off the heat.

Mix in the spiced curd. Enjoy your no frills capsicum paneer.

 

Sweet Potato and Greens

You need:

  • Two medium sweet potatoes thinly sliced.
  • Two medium onions chopped.
  • A green chilly, chopped.
  • Any greens, used here is Amaranth leaves.
  • Coconut oil.
  • Turmeric
  • Red Chilly Powder
  • Coriander Powder

In hot oil, saute the onions and green chili till the raw smell is gone. Add the sweet potatoes and spices. Mix well. Cook covered on low for 8 mins.

Add the greens, season with very little salt. Cook covered for about ten mins.

Open and mix well. The potatoes may break up. That’s fine.

Enjoy a very healthy side dish with rice or roti.

Kantola Masala

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Kantola is also known as kekrol, kakrol, bhat karela, korola or kartoli.

You need:

  • 500 gms of┬áKantola.
  • 1 Large onion finely chopped.
  • 3 large tomatoes, roughly chopped.
  • A bunch of coriander leaves, finely chopped.
  • Coriander Powder about 2 teaspoons.
  • Red Chilly Powder, 1 teaspoon.
  • Turmeric and salt.

Slice the kantola in half and remove the seeds. Its easier to use a small thin spoon to remove them. Rub salt and turmeric on the kantola and keep in a colander for at least 20-30 mins. Wash off the salt and shake them dry.

Heat mustard oil. Fry some cumin and onion in the oil. When translucent add the kantola pieces. Mix well. Cook on high till whatever water was trapped in the skin of the kantola has dried. Add all the remaining ingredients and cook covered on low heat.

In about ten minutes it should be ready. Check by eating a piece. If its tender. Its done.

Adjust salt only in the end. Because the kantola was salted, there is a chance it might have carried over into the dish.

 

The Quick and Easy Meal

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The biggest concern every cook has is that they will forget the dish on the stove and end up with a burnt dish. This is an almost burn proof dish. Minimal work and very less attention needs to be paid.

You need:

  • A small head of cabbage, finely sliced.
  • 2 small carrots, thin slices.
  • 2 medium capsicums, chopped into 5 mm squares.
  • Any dressing. Ueed here is Harrisa.
  • Two whole wheat phulkas.

Lay the capsicum and carrots on the base of a thick pan. Spread the cabbage on top. Cook on low heat for about 10-12 mins. Do not stir. Do not worry. Even if it burns a little, it will only make the dish taste better. Sprinkle salt and pepper. Mix well. Let it cool.

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Once its warm but not hot mix in 2-3 tablespoons of any dressing. You can use mayonnaise, southwest, thousand island or anything. I used Harissa, because I had it at home.

Toast the phulkas on low heat. This will make it crispy. You can also use khakras, tacos, papads or anything crispy. which you can use as a spoon.