Dal Fry

Dal and rice is really a comfort food for most of us. This recipe takes about 15 minutes to make, tastes delicious.

Ingredients

Toor Dal - 1 cup

Small Onion - 1

Green chillies - 2

Jeera - 1 tsp

turmeric a pinch

salt,oil

Garlic - 2 pods

Curry leaves

Cilantro/coriander

Mint leaves - 4

Method

Cook dal along with garlic in cooker. Take oil in a pan. Add jeera, when it splutters add green chillies and curry leaves. Now add onions and cook for a while. Add turmeric, dal, salt. Mix well and bring it to a boil. Garnish with finely chopped cilantro and mint leaves. Cook some more. Serve hot with rice. YUM

It is ok to skip the garlic in this recipe if you are not used to it

Shown in the picture is Dal fry served with Rice and Beetroot Palya

Beetroot Palya

Lot of people i know are not such big fans of beetroot, I think it is the color that puts them off. I like beetroot though, it is not my favorite vegetable but i can eat it once in a while. Well today we will be making beetroot palya. It is a very simple recipe to make and tastes good with chappati or rice. So here goes.




Ingredients
3 large beetroot(peeled and grated)
1 small onion chopped
3 green chillies slit in the center(add according to taste)
curry leaves a few
jeera 1 tsp
roasted peanut 3 tbsp






Take oil in a pan. Add jeera, curry leaves,chillies,onions and fry for a while. Fry for sometime till the onions turn brown. Now add the grated beetroot, salt and mix well. Let this cook for a while do not add water. Coarsly grind the peanuts and garnish on top of the beetroot. Enjoy!!!!

Sevai

It is one of those days I am really not sure what to make. Don't really feel like make rice/dal /rotis. So just thought will make some tiffen for dinner today. Once again at a loss what to make, was going through the things in my pantry and found a packet of rice vermicelli/Sevai my mom got, well so vermicelli/Sevai it is for dinner tonight. It is easy to make half your job is already done for you, the vermicelli is already made. In south India they make the vermicelli/Sevai from scratch which is a little time consuming but real delicious, it is worth all the effort.

Rice Vermicelli is readily available in any Indian stores. I got a 1lb pack and made 2 kinds of vermicelli for dinner. One is lemon and the other is coconut. You could cook the vermicelli whole and it will look like noodles when done. In this receipe I cut the vermicelli into about 2 inch pieces just because we prefer it that way. Cutting it before cooking makes it easier.



Method

Put all the vermicelli in a big Pan. Boil water seperately and add the boiling water to vermicelli, all of the vermicelli should be covered with the boiling water cover the pan for 5 minutes check to see if the noodles are cooked and then drain all the water.


In a pan take oil. Add mustard seeds, channa dal, urad dal, hing, curry leaves and red chillies. When the dal turns brown switch off the heat and add 2 cups grated coconut(fresh or dry ) add salt and mix well add half the cooked noodles and mix. Coconut Sevai is done.

In a pan take oil. Add mustard seeds, channa dal, urad dal, hing, curry leaves, grated ginger and green chillies. When dal turns brown add turmeric, mix well add the remaining noodles, salt and lemon juice and mix well. Lemon Sevai is ready.

These dishes taste good by themselves. If u need something to go with it can have it with sundal.

We really loved the taste of these noodles with garlic rasam. Accidently stumbled upon this combination. When I made this sevai at home I also felt like I am starting to get a cold so made garlic rasam and tried the sevai with it and it tastes amazing. Will post the recipe for garlic rasam soon. Till then Happy Cooking !!!!