Tuesday, February 28, 2006

basic lunch 1

a very basic simple south indian whole some meal for 4:

Menu Cooking Time
* Onion Sambar 15 Mins
* Cabbage curry 8 Mins
* Keerai Masial 10 Mins
* Rice 15 Mins
* curd na

For Onion sambar:
Things to be ready before to go on stove-
Boiled and mashed thoor dhall - 1 cup
Peeled Onions cut into big chunks - 1 cup
Tamrind Pulp - 2 Tbsp
Sambar Powder - 1 and half Tbsp
Salt - to taste
Oil - 1 Tbsp
Mustard - 1/2 Tbsp
Red chilly - 2 nos
Curry Leaves - 1 String
Coriander Leaves - few to garnish

In a kadai,heat oil and saute onions till it becomes translucent. Add Sambar powder*, salt and water( 2 Cups).After it starts to boil add the mashed dhall and the tamarind pulp. Now tadka it with mustard, red chilly and curry leaves.Garnish with coriander leaves and serve with hot rice.

Cabbage Curry:
Things to go before stove:
Thinly shredded cabbage : 3 cups
Turmeric powder : 1 pinch
Salt : to taste
Green chillies : 3
Red Chilly : 1
Coconut gratings : 1 Tbsp
Jeera : 1/2 tbsp
Mustard ; 1/2 tbsp

Wash the cabbage, drain and keep it aside. In a mixie just coarsely grind the coconut,turmeric powder and half of jeera and the green chillies. In a kadai, heat oil and do the tadka with mustard, redchilly and the remaning jeera, add the ground mixture saute for a minute and add the cabbage. Sprinkle some water saute till soft. Remove from fire and transfer it to the serving dish.

Keerai Masial:
Things to go before stove:
Any Green - 1 Bundle
Jeera - 1 Tbsp
Salt - To taste
Red chiily - 2
Oil - 2 Tbsp
Mustard - 1/2 Tsp

Boil the greens with salt and some jeera and strain the water and blend it with the back of a ladle. Tadka it with mustard and red chilly.

Tips to faster cooking:
Pressure Cook Rice, Dhall for sambar and the greens using seperators in a single cooker.