Let's go to our today's Lunch Menu Serves 3 -4
Ingredients
½ Cup Masoor Dal / Red Lentil
3 Big Cloves Garlic - smashed lightly
4 -5 Curry Leaves
1 Medium Onion - sliced
1 Tablespoon East Indian Bottle Masala or to your spice level
4 Slices Amboshi + 1 Dried seed - Homemade
3 Tablespoons Oil
Salt to taste
250 ML Hot Water
Method
In a kadai, heat oil, when the oil is hot the add the smashed garlic and let it sizzle till starts curl, do not brown it or else the flavor of the dal will be different. Add the curry leaves and sliced onion, fry till the onion is translucent , add the dal and bottle masala. Fry this for at least 3 -4 minutes on low medium flame. Add hot water and bring this to a rolling boil. Cover with a lid and let it cook on low flame till the dal is cooked and oil surfaces. Now add salt and the amboshi, cover with a lid, let it simmer for another 5 minutes. Do not make the curry too thin/ watery or else it will not be tasty.
Ingredients
700 Grams Bhendi / Lady Fingers
2 Long Green Chilly - Slit
½ Teaspoon Heaped Cumin Seeds
½ Teaspoon Mustard Seeds
A Pinch of Asafoetida
¼ Teaspoon Turmeric Powder
5 -6 Curry Leaves
Salt to taste
3 Tablespoons Oil
12 Thin French Fries - pan fried
Method
Heat oil in a broad frying pan , add cumin and mustard seeds, when they splutter add the asafoetida and turmeric, add the curry leaves and slit green chilly saute for a minute add the bhendi and saute on medium low till they are cooked, stirring in between. When nearly done add salt and plate a lid on the pan and let it cook till done. Add the french fries and toss it.
Ingredients
1 Radish - grated
1 Large Tomato - thinly sliced
Salt to taste
½ Teaspoon Sugar
1 Tablespoon Water
1 - 1½ Teaspoon Vinegar
Method
In a small pan add water and sugar place it on medium flame, heat it till the sugar melts. Switch of the flame add the vinegar and salt. Taste for sourness and add more vinegar accordingly. Let this cool.
When you are just ready to serve, pour the vinegar dressing over the salad and toss it well. Salad is ready to serve.
1 Radish - grated
1 Large Tomato - thinly sliced
Salt to taste
½ Teaspoon Sugar
1 Tablespoon Water
1 - 1½ Teaspoon Vinegar
Method
In a small pan add water and sugar place it on medium flame, heat it till the sugar melts. Switch of the flame add the vinegar and salt. Taste for sourness and add more vinegar accordingly. Let this cool.
When you are just ready to serve, pour the vinegar dressing over the salad and toss it well. Salad is ready to serve.
Homemade Amboshi / Sun Dried Raw Mango Slices
Amboshi as is sun dried Raw mango slices.
Ingredients
4 -5 Firm Raw Mangoes
1 Tablespoon Heaped Sea Salt
Method
Peel the mangoes and cut into into slices. Add salt on the slices, the seeds and rub the salt well ( do not add more salt or else when dried they will turn black). Keep this in the colander and let is sit overnight so that the excess salt and water drains off. Next morning spread it in a broad plate or a soopra ( a woven basket). Place this in the sun till fully dried for 4 -5 days depending on the sunlight . Every evening take it into the house. Again next morning place it in the sun. When dried this can be powdered and you will get Amchur Powder. Of this amboshi we make pickle that is sweet and delicious will post the recipe soon.
My Notes:
If you don't have amboshi then add tamarind juice or one medium tomato chopped. Add the tomato when you add the dal.
Labels: Masoor dal, Bottle Masala, East Indian, Vegan, Gluten free, Main course, Bhendi, Stir Fry, Salads, Radish, Homemade, Amboshi, Sun Dried, Raw Mango
Amboshi as is sun dried Raw mango slices.
4 -5 Firm Raw Mangoes
1 Tablespoon Heaped Sea Salt
Method
If you don't have amboshi then add tamarind juice or one medium tomato chopped. Add the tomato when you add the dal.
Labels: Masoor dal, Bottle Masala, East Indian, Vegan, Gluten free, Main course, Bhendi, Stir Fry, Salads, Radish, Homemade, Amboshi, Sun Dried, Raw Mango
