Mini Lunch series - 1.....A Fresh Start to re-blogging !!

I understand it has been a seriously long time since I blogged my recipes, but a lot has been going around in life here, relocating (a BIG one !!) and settling down. And wait,.... lot of experiments in the kitchen. I have loads of interesting, tasty and ever so easy recipes to make. I am really delighted to be back in the Blog-o-sphere !!

For breakfast, we had yesterday's leftover pasta, and some really tasty super simple Apple milkshake with nuts. The leftovers when put in front of Mr.CC (This is what I call hubby dear from now), brings out a hilariously comical expression on his face and his comical OMG, which can make me have a big smile on my face even when I type this. I will be giving the recipe of the tasty (I think I am seriously over using this word :P) lip smacking pasta sans photos sadly in my next post. I am in a mode where I want to be cooking different things every single day, so please bear with me to update the post with the photos of the pasta.

Coming to the actual recipe post, Mr.CC and myself just love okra and Thats just what I made for lunch today after a long time.

Mini Lunch - 1 : Basmati rice, Seasoned Lentil mash (Seasoned whole masoor dal), Stir-fried okra, set low fat Youghurt and a Kiwi

Microwave cooked Basmati rice

Serves 3

Preparation: 1 min
Cooking time : 13 mins
Standing time : 5 mins

Basmati rice - 3/4 cup
Water - 2 cups

1. Wash the rice 3 times and empty the washed rice into a Microwave proof glass dish.
2. Pour the measured amount of water over the rice and cook the rice, without a lid on High for 13.5 minutes
3. Once the rice is done close the dish with a lid and let it stand for 5 minutes.
4. Fluff the rice with a fork and serve hot, or use it to make other dishes.

Seasoned whole masoor dal / Seasoned Lentil mash

Serves 3

Preparation time : 2-3 mins
Cooking time : 20 mins

Whole masoor dal, soaked overnight - 2/3 cup
Ginger, finely chopped - 2.5 inch piece
Garlic, finely chopped - 2 big cloves
Dry red chillies (optional), round variety - 4
Dry curry leaves - few
Cumin - 1 tsp
Mustard - 1/2 tsp
Turmeric - 1/3 tsp
Oil - 1 Tbsp
Water - 1/2 to 3/4 cup
Lime juice - 2-3 tsps
Salt - 1 tsp

1. Cook (I pressure cooked them) the lentils till they turn really soft. Set aside.
2. In a deep pan, heat the oil on medium heat, drop in the chillies breaking them by hand, dry curry leaves, cumin and mustard.
3. Once the spices start spluttering add the garlic, saute till the garlic turns aromatic.
4. Add the ginger and saute of medium low heat till there is no raw smell. At this point add the turmeric saute for 10 secs.
5. Add the cooked lentils, salt and 1/2 cup water, adding more water when required according to the consistency desired. Mix well, let the dal simmer on low heat for 8-10 mins for the flavour of the seasoning to blend in nicely.
6. Remove from heat and add 2 tsps of lime juice, adding more if required. Serve hot with rice or roti.

Stir-fried Okra (MIL's style)

Serves 3

Preparation : 10 mins
Cooking time : 15 mins

Okra, chopped into bite size pieces - 700 gms
Cumin - 1 tsp
Mustard - 1/3 tsp
Dry curry leaves - few
Asafoetida - a pinch
Chilli powder (optional) - 1/4 tsp
Dessicated coconut / Fresh grated coconut - 3 tbsp
Oil - 1 1/2 tbsp

1. Heat oil in a wide pan, add the cumin, curry leaves, mustard and asafoetida.
2. Once the spices start spluttering, add the okra and stir well.
3. Cover with a lid and cook for 3 minutes.
4. After 3 mins add salt, mix well. Cover with a lid and cook for further 5 mins.
5. Remove the lid, add the chilli powder and dessicated coconut and cook for another 5-7 mins, stirring in between.
6. Serve hot with rice or roti.

Note: To avoid slimy okra, it is best to wash well the okra to remove the dirt and cut into the desired size and spreading them on kitchen paper to dry out completely while you are busy with other stuff.



Thanks


Abhilasha :)