Yummy Yummy Rajma

Rajma is very versatile in our house, we eat it with tacos, rotis, and as sundal with rice. It is very easy to prepare and very nutritious.

Tacos

Tacos

Ingredients
1.Rajma – 1 cup
2.Onion – 1 medium
3.tomato – 2 small
4. jalapeno / green chillies – to taste
5. Rajma masala – 1-11/2 tsp ( I use MDH or Everest )

Procedure
1.Soak rajma overnight and pressure cook till soft but not mushy.
2.Cut onion, tomatoes, chillies to small pieces.
3.Season with cumin seeds, add onions , chillies and saute till pink.
4. Add cooked rajma, a cup of water and allow to boil for few minutes.
5. Add 1 – 11/2 tsp of rajma masala and add the chopped tomatoes.
6. Allow to boil for few minutes, garnish with coriander leaves and serve hot.

Who said tacos?…

Once in a week at least I try to break the monotonous roti for dinner at home. I have been making these tacos for a while and everyone seems to be enjoying this home made Mexican favorite.

Ingredients
Tacos
Salsa – either homemade or store bought
Ripe Avocado – 1
Fresh Yogurt
Lettuce leaves

For the home made salsa
Tomato – 2 ripe
Red onion – 1 medium
Jalapeno Pepper – to taste.
Coriander leaves
Salt

Procedure

Salsa
1.Chop finely tomatoes, onion, pepper and coriander. Mix with salt and set aside

Tacos
1. Quickly roast the tacos in a oven for few seconds.
2. Stuff with home made Rajma and top with lettuce.
3. Peel the avocado and mash it thoroughly with yogurt and spread over the lettuce layer.
4. Top with a layer of salsa and enjoy!

Notes
1. I make the salsa myself since it is more fresher than store bought.
2. I don’t use the sour cream that is used generally, instead, I mash the avocado with yogurt which works fine.
3. I skip the lettuce if I don’t have it handy.

Carrot And Lentil Soup

Carrot Lentil Soup

Carrot Lentil Soup

My sister-in-law had taught me a carrot and lentil rasam and this soup is derived from that rasam. When I saw the No Croutons Required Indian style vegetarian soup event from Lisa’s kitchen, I was thinking why not carrot lentil soup? So, there it goes for that event.

Ingredients

1. Carrots – 4
2. Thoor Dal – 1/4 cup
3. Salt and Pepper to taste
4.. For Garnishing – corriander leaves

Procedure

1. Peel and cut the carrots to 1 inch pieces and add to the washed dal.
2. Add 3/4 – 1 cup water and pressure cook.
3. Allow to cool and blend them well.
4. Add water to required consistence, bring to a quick boil.
5. Sprinkle salt and pepper and garnish with corriander leaves and serve.

Rice Noodles

Lemon Noodles

Lemon Noodles

Rice Noodles is a very versatile food. I normally use it for all the varieties of sarasallu/iddiappam my grandma used to make. This variety is made with lemon and thoor dal, another perfect lunch box item. It can be combined with any tangy salad or pickle.

Ingredients
1. Rice Vermicelli – 1/4 packet
2. Thoor Dal – 1/4 cup
3. Green Chillies – 5 or 6
4. Lemon Juice – 1 tblsp
5. For Seasoning – mustard, curry leaves, coriander leaves, urad and channa dal

Procedure
1. Cook Vermicelli in plenty of water and drain.
2. Cook Thoor dal till soft but not mushy.
3. Season with mustard seeds, urad and channa dal, curry leaves and slit green chillies.
4. Add the drained vermicelli and cooked dal.
5. Mix gently and thoroughly with salt and turn of the heat.
6. Add lemon juice and mix and serve with any pickle or tangy salad of choice.

I am sending this post to Siri’s  ‘Recipes for rest of us – Dinner Edition event ‘ started by Ramki of  ‘One Page Cookbooks’

Ridge Gourd Kootu

Ingredients
Ridge Gourd – 1 medium 
Thoor Dal – 1/4 cup
Green Chillies – 2 or 3

For Seasoning
Mustard Seeds
Curry Leaves

Ridge Gourd Dal

Ridge Gourd Kootu

Procedure
1. Wash and cut Ridge Gourd into small pieces. (the skin is usually made into chutney which will be in a different post)
2. Wash the Dal and add the ridge gourd pieces.
3. Add upto an inch of water and pressure cook for 3 whistles.
4. Make a seasoning of mustard seeds, curry leaves and green chillies and pour on top of the Dal mixture.
5. Mix thoroughly with salt and it is ready to serve with roti/rice.
Variation -1

You can optionally grind green chillies and 1 tablespoon of coconut ,add to the cooked and then make the seasoning and allow it to boil for few minutes till the raw smell of the paste leaves.

Variation -2

You can optionally grind green chillies and 1 tablespoon of coconut and 1 teaspoon of cashews , add to the cooked Dal and then make the seasoning and allow it to boil for few minutes till the raw smell of the paste leaves.

Variation -3

If I know that I will be using the dal for rotis only, then while pressure cooking, I add a medium size tomato and then do any of the of the above. The tomato flavoured goes best with rotis.

I am sending this entry to Lentils Mela hosted in Ashwini’s Spicy Cuisine.

Quick Cabbage Dal

Ingredients
Cabbage – 1 cup chopped
Moong Dal – 1/2 cup
Green Chillies – 2 or 3 (I prefer Jalapenos)
Coconut flakes – 1/2 tablespoon
Roasted gram Dal – 1 tablespoon
For Seasoning
Curry Leaves – a bunch
Mustard seeds
Procedure
1. Wash the moong Dal in a container that can be kept in a pressure cooker.
2. Add the chopped cabbage and Jalapenos.
3. Add water in the container so that is stands one inch on top of the contents.
4. Pressure cook for 3 whistles.
5. Let it cool down and do the seasoning in a pan with mustard seeds and curry leaves.
6. Transfer the cooked Dal and cabbage mixture.
7. Powder the roasted gram Dal in a coffee grinder.
8. Mix the powder in little water and keep aside.
9. Add coconut, and the powdered wet roasted gram dhal.
10. Mix thoroughly with salt.
11. Allow to simmer for required consistency.
12. Serve hot with rice or rotis.