Today's Simple Lunch Menu, Jeera Rice,Tadka Dal, Salad

February 9, 2012

  

Had to go out shopping  with  hubby dear. Went to look out for a laptop and camera for me. Using my hubby's laptop which I, can use only after he returns from office. Using my friends camera since the camera that I have the resolution is not good.  Pictures are dull and grainy effect. So, hubby dear decided for buy a laptop and camera for me since I have now developed this blogging craze. After all one and only Biwi,  uske iccha puri karni hai!. Then  shopped for trousers and shirts for hubby dear, came home late so this simply yet yummy lunch menu.

Tadkewali Dal, Coriander Jeera Rice and Fruit Farsan Yogurt Salad. So lets get to the recipe.

Tadkewali Dal

Tur Dal                        1 cup
Asafoetida/Hing       1/4 teaspoon
Saffron powder         1/2 teaspoon
Oil                                 1 teaspoon
Salt                               1/2 teaspoon

For the Tadka

Garlic                              4  flakes (lightly crushed)
Fresh Red Chilly          2 nos (cut in big bits)
Jeera/Cumin seeds     1/2 teaspoon
Rye                                   1/2 teaspoon
Ghee/Oil                        2 tablespoons  (I used pure ghee)
Curry Leaves                 1 sprig
Maggi Magic Masala   1 Teaspoon
Coriander Leaves         1 Tablespoon (Finely chopped)

Method 

Wash the dal. Cook the dal in a pressure cooker with hinge, oil, salt and 2 cups of water take 4 whistles. When the cooker cools down open it. Your dal is cooked.

In a pan  heat ghee add the rye, jeera and when it splutters add the garlic and saute for a minute. Add the curry leaves and red chilly saute again for a minute. Add coriander , dal and maggi magic masala. Add water to adjust the consistency you require and let it boil for 8 - 10 mins on slow flame.   Garnish with coriander. Ready to serve.     

Coriander Jeera Rice

Rice                           2 cups ( I used Surti Kolam)
Shah Jeera              1 teaspoon
Jeera                         1 teaspoon
Sugar                        1 teaspoon
Salt                            1 teaspoon or to your taste.
Water                       3 cups. 
Ghee /Oil               1.1/2 tablespoon (I used pure ghee)
Coriander               1/2 cup (finely chopped)
Bay leaf                   1 no
Curds/Lime juice 1 teaspoon

Wash the rice, drain and keep aside. In a pressure pan heat ghee add shahjeera, jeera & bay leaf . When the jeera splutters add the coriander and immediately add the water, curds/lime juice, salt and sugar. When water starts bubbling add the rice and bring it to boiling point. Cover with the cooker lid and take 3 whistles on high flame. Cool the cooker. Garnish it chopped coriander and serve hot. 

You must be wondering,  why curds or lime juice and sugar in the rice?   Sugar gives a good taste to the jeera rice. Use it and see the difference.

I use curds, for the rice to be pearly white .  The rice also comes out grainy when you add curds or lime juice ( This a tip to get grainy rice).

 Fruit Farsan Yogurt Salad

 Small Green Grapes                    15 nos
Small Strawberries                       5 nos          
Fried channa dal                           1 tablespoons
Mixed Farsan                                 3 tablespoons
Fine Nylon Sev                               1 tablespoons
Finely Chopped Onions               2 tablespoons
Rock Salt                                         A pinch
Chat Masala                                   1/4 teaspoon
Chilly powder                                1/4 teaspoon
Coriander finely chopped          1 tablespoon
Yogurt                                             1 cup beaten well

Place all the ingredients in a bowl and  mix. The salad is ready to serve. This salad is really yummy. Try this unique salad. I am sure you will love it.

We were famished since it was past lunch time. We enjoyed our lunch.

Labels : Lentils, Rice, Salads, Vegetables