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.

Honey Sesame Cabbage

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You need:

  • A full head of cabbage. Cut into long strips.
  • 2 tablespoons of honey
  • 2 tablespoons of sesame oil or extra virgin olive oil.
  • pepper and salt.

Super simple as always.

Just roast the cabbage on a hot grill pan. You can also broil it in the oven. But a stovetop is easier. You may need to do the cabbage in batches. As cabbage shrinks when its cooked you can add them all back into the pan before the final step.

Whisk together honey and oil. Drizzle this over the cabbage. Season with salt and pepper. Its a simple and nice dish that goes great with any grilled protein.

Snake Gourd without Oil

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Snake Gourd is a fantastic vegetable loaded with many health benefits. But it has a tendency to get a oily glaze when cooked. Its something I don’t particularly fancy. This recipe gets rid of this by not using any oil.

You need:

  • Cumin seeds
  • Coriander seeds
  • Dry red chilies
  • Snake Gourd, peeled and cut into small pieces.
  • Chopped up tomato
  • Aamchoor Powder.

Heat a pan and dry roast all the spices. As they release a lovely aroma, add the snake gourd. Cook on high flame and keep stirring. As the snake gourd starts to soften up and this may take only 7 to 8 mins, taste and check if its done. If satisfied, sprinkle some aamchoor powder and salt. Mix it well. But in minute or two, this will form a slightly sticky layer at the base of the pan. Now add the tomato and mix it up. This will clean up the pan.

 

Green Papaya and Tofu Salad

A super simple salad you just can’t have enough of.

Just combine together thinly cut slices of a green Papaya, one ripe tomato, two green chilies, crumbled Tofu, two garlic cloves and a lot of chopped coriander.

Dressing is 3 tablespoons of sugar dissolved in the juice of two lemons and a tablespoon of soy sauce.

Best is to serve it chilled. But it may not be able to make the trip to the refrigerator.

 

 

Cabbage Poriyal

Heat coconut oil. Temper the oil with a teaspoon of cumin and mustard seeds. Add a fistful of curry leaves. As the fragrance is released add a couple of chopped up carrots.

A minute or two later add thinly sliced cabbage. Cook till they get soft and tender on high and medium heat. To know when its ready, simply eat a piece and check.

Garnish with grated coconut.

Eat as an accompaniment to rice and lentils or as a standalone salad.