Lunch Menu
Capsicum masala
A simple lunch menu of
Phulkas
Capsicum masala using my all purpose base gravy paste .
Cabbage kootu
Ingredients
3-4 bell peppers , chopped to pieces .
4 tbsp of the all purpose base gravy from my recipe . check the youtube video here
Check the recipe from this blog here
salt to taste
chopped coriander leaves for garnish
1 tbsp oil
1/2 tsp cumin seeds
1 bayleaf
1 tbsp sabzi masala or 1 tsp garam masala
1 tsp kashmiri chili powder .
pinch of turmeric powder .
1/4 cup tomato puree ( optional ) as the base gravy has the tomato mixed, you may not need extra puree, but i add to make up more gravy ,
1/4 cup cashew onion paste .( optional )
cashew onion paste
Cashew onion is prepared by soaking 10 cashew pieces or as needed in hot water for 15 minutes , next sautee 1 -2 onions chopped to rough pieces , in oil , and remove when they become transclucent without changing colour , add the cashew pieces and sauteed onions , to a mixie jar, when cooled , grind to a smooth paste and keep aside . this paste adds a good fragrance to the masala.
Method
Take a pan, add oil , add cumin seeds , bayleaf, sautee ,
Add capsicum pieces, cook till tender , without adding water, so that remian crunchy , and shiny , remove the capsicum pieces and set aside , we will add them back to gravy later .
In the same pan add little more oil or ghee, ,add the base gravy mix, add tomato puree, cook till oil seperates, if need be add little water , add the turmeric powder, kashmiri chili powder, sabzi masala or garam masala, add the onion cashew paste , check salt and add according to taste , add the sauteed capsicum pieces back into the garvy , allow to cook for a minute without making capsicum soggy .
Remove and garnish with coriander leaves .
Cabbage kootu
This is a simple yummy recipe, good for weight watchers as it has cabbage , cucumber with moong dal all essential to help weight loss and a low calorie dish .
Ingredients:1-2 cups of mixed chopped veggies like finely choppped cabbage, cucumbers, chow chow, carrots, potatoes,I used cabbage and cucumbers, few chopped carrots , as it is good for weight loss with moong dal 1/4 cup soaked moong dal /pasi parup to be cooked softPinch of turmeric powdersaltTo roast and grind1 tsp pepper1/2 tsp fenugreek seeds1 tsp cumin seeds1 tsp pepper2-3 tbsp fresh grated coconut2 red chilliesTempering1-2 tsp coconut oil/sesame oil1/2 tsp mustard seeds1/2 tsp split udad dalsome curry leaves
Method
Roast ingredients mentioned above and keep aside to cool, then grind to paste with little water and keep aside till needed.
Keep the dal cooked to soft and lightly mash it . Keep aside.
Chop and cook veggies with turmeric powder and little salt, throw in some curry leaves too.
When cooked well, add the mashed dal and the ground paste , cook for few minutes till blended well .
Temper with a tsp of coconut oil , crackle mustard seeds, brown the udad dal, add some curry leaves and pour over the prepared poricha kootu.
Lunch menu
A nostalgic, basic Tamil Paruppu Podi recipe from my mother’s handwritten notes from 1995. Just 4 ingredients — toor dal, pepper, red chilli and salt. My go-to comfort meal with hot rice and ghee.