A lot has happened since December and even if you have been living under a rock there has been no escaping what's happening around us. Hope everyone is staying safe & more importantly staying home whichever part of the world you are in. Here in the US where we live, schools have been closed and companies have mandated work from home where possible. It’s been over a week of staying home and I’ll be honest, it has been an exhausting week coping with changed routines, home schooling my boys and making sure everyone gets their snacks & meals on time. Though the kids & hubby are relaxed with no rigid schedules and are not being rushed to be anywhere at any given time, my work on the other hand has only just begun!
The hardest part has always been deciding what to cook, once the decision is made though, I’m in and out of the kitchen fairly quickly. I figured having a list on hand will speeden things up and make the following weeks a little less stressful. Keeping this in mind I thought it would be good idea to post what I make in my kitchen everyday and in the process help others struggling like me in deciding what to make. Presenting “What’s on Your Plate ?” series, my humble attempt to bring food from my kitchen to yours!
I have been documenting what I’ve made this past week, I cannot assure you stellar food pictures but can certainly promise great tasting recipes! Hopefully this series will motivate you to cook, get your kids and family to join you in the kitchen, eat healthy home cooked meals and create special memories in this time of quarantine. Food has never failed to bring families together!
Kicking off the series with a heart warming Dal and a vegetable side - Tuar & Masoor Garlic Dal with Spicy Potato, Peas & Bell pepper.
Tuar & Masoor Garlic Dal
Ingredients
Pressure cook:
Tuar dal 1/2 cup, washed drained
Masoor dal 1/2 cup, washed drained
1/4 tsp Turmeric
1 tsp oil
3 cups Water
2 tbsp Ghee/Oil
1/2 tsp Cumin seeds
3 Green chilies, slit lengthwise
Few curry leaves
6 pods Garlic, chopped
1 onion, chopped
1 tomato, chopped
1 tsp Cumin powder
1/2 tsp Red chili powder (cayenne)
Salt to taste
Chopped cilantro
Soak the dals in water for 15 minutes. Add turmeric and oil and pressure cook for 3 whistles. Cool and set aside.
Heat ghee (or oil) in a pan. Add cumin seeds. Then add the green chillies, curry leaves and chopped garlic. Cook until garlic is done, but not brown. Add the chopped and saute until soft and translucent. Then add the chopped tomatoes, cumin powder and red chili powder. You can omit the red chili powder or adjust to taste. Cook until tomatoes are done and then add the boiled dals. Combine well, season with salt and bring to a simmering boil. Taste and adjust seasonings if needed. Top with chopped cilantro and serve hot with rice or rotis.
Spicy Potato, Peas & Bell Pepper:
Ingredients:
1 large potato, peeled & cubed
1 cup bell pepper, cubed
1/2 cup Peas (frozen or fresh)
2 tbsp Oil + 1 tbsp
1/4 tsp Mustard seeds
1/4 tsp Cumin seeds
2 tsp Ginger Garlic paste
1 tsp Cumin powder
1 tsp Coriander powder
1/2 tsp Red chili powder (Cayenne)
Salt to taste
Chopped Cilantro
Boil peas and set aside. Heat 2 tbsp of oil, add the cubed potatoes and cook until potatoes are crisp. Flip occasionally to allow cooking on all sides. Remove to a plate. In the same pan, add more oil and heat. Add cumin seeds and mustard seeds. When it begins to splutter, add the ginger garlic paste and cook for a few seconds. Add the cubed bell pepper and cook until soft and done. Now add the cumin powder, coriander powder & red chili powder. Add the cooked potatoes and combine well. Season with salt. Cook for 2 minutes. Turn off heat, top with chopped cilantro. Serve hot.
Hope you enjoy making this heart meal!
The hardest part has always been deciding what to cook, once the decision is made though, I’m in and out of the kitchen fairly quickly. I figured having a list on hand will speeden things up and make the following weeks a little less stressful. Keeping this in mind I thought it would be good idea to post what I make in my kitchen everyday and in the process help others struggling like me in deciding what to make. Presenting “What’s on Your Plate ?” series, my humble attempt to bring food from my kitchen to yours!
I have been documenting what I’ve made this past week, I cannot assure you stellar food pictures but can certainly promise great tasting recipes! Hopefully this series will motivate you to cook, get your kids and family to join you in the kitchen, eat healthy home cooked meals and create special memories in this time of quarantine. Food has never failed to bring families together!
Kicking off the series with a heart warming Dal and a vegetable side - Tuar & Masoor Garlic Dal with Spicy Potato, Peas & Bell pepper.
Tuar & Masoor Garlic Dal
Ingredients
Pressure cook:
Tuar dal 1/2 cup, washed drained
Masoor dal 1/2 cup, washed drained
1/4 tsp Turmeric
1 tsp oil
3 cups Water
2 tbsp Ghee/Oil
1/2 tsp Cumin seeds
3 Green chilies, slit lengthwise
Few curry leaves
6 pods Garlic, chopped
1 onion, chopped
1 tomato, chopped
1 tsp Cumin powder
1/2 tsp Red chili powder (cayenne)
Salt to taste
Chopped cilantro
Soak the dals in water for 15 minutes. Add turmeric and oil and pressure cook for 3 whistles. Cool and set aside.
Heat ghee (or oil) in a pan. Add cumin seeds. Then add the green chillies, curry leaves and chopped garlic. Cook until garlic is done, but not brown. Add the chopped and saute until soft and translucent. Then add the chopped tomatoes, cumin powder and red chili powder. You can omit the red chili powder or adjust to taste. Cook until tomatoes are done and then add the boiled dals. Combine well, season with salt and bring to a simmering boil. Taste and adjust seasonings if needed. Top with chopped cilantro and serve hot with rice or rotis.
Spicy Potato, Peas & Bell Pepper:
Ingredients:
1 large potato, peeled & cubed
1 cup bell pepper, cubed
1/2 cup Peas (frozen or fresh)
2 tbsp Oil + 1 tbsp
1/4 tsp Mustard seeds
1/4 tsp Cumin seeds
2 tsp Ginger Garlic paste
1 tsp Cumin powder
1 tsp Coriander powder
1/2 tsp Red chili powder (Cayenne)
Salt to taste
Chopped Cilantro
Boil peas and set aside. Heat 2 tbsp of oil, add the cubed potatoes and cook until potatoes are crisp. Flip occasionally to allow cooking on all sides. Remove to a plate. In the same pan, add more oil and heat. Add cumin seeds and mustard seeds. When it begins to splutter, add the ginger garlic paste and cook for a few seconds. Add the cubed bell pepper and cook until soft and done. Now add the cumin powder, coriander powder & red chili powder. Add the cooked potatoes and combine well. Season with salt. Cook for 2 minutes. Turn off heat, top with chopped cilantro. Serve hot.
Hope you enjoy making this heart meal!
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