Lunch For 4If you are running out of ideas what to prepare for lunch...here's a few dishes try- to have a excellent lunch. Prepare some steam rice cooked with mong dhal and fry some crispy pappadam.Make your favorite rasam and curd to enjoy this meal with your loved ones.
Ingredients:
Serving Size: 4
For Kovaikai Kottu:1 cup kovaikai cut into halves
1 cup mong dhal
4 garlic crushed
1 large onion chopped
2 tomatoes chopped
2 whole chillies
4 curry leaves
1/2 cup of tamarind juice
2tbsp of sambar powder
1/4tsp of chillie powder
1/4tsp of turmeric powder
1tsp of hing powder
1tsp mustard seeds
1/2tsp of cumin seeds
chopped coriander leaves
1/4tsp of castor oil
Salt to taste
Preparation Method:
Wash the mong dhal well in warm water. In a pressure cooker add the dhal with 2 cup of water,2 crushed garlic.half of the chopped onion and tomatoes,tamarind juice,1/4tsp of turmeric powder,1tbsp of sambar powder,salt and the castor oil. Bring to boil at three whistle and keep aside.Coat a wok with 1tbsp oil and saute the kovaikai with all the remaining spice powder until tender followed by the chopped onions and tomatoes. Once the onions turned slightly brown add the cooked dhal and bring to boil. Meanwhile in another pan add 1 tsp oil and splutter curry leave .chillies,mustard and cumin seed well. Adjust the level of salt in the kovaikai mixture and pour the spluttered seasoning over and serve hot with chopped coriander leaves and hing powder.
Stir-Fried Ladies Finger:
Marinate For Ladies Finger:
15 medium size ladies finger halved
1tsp garam masala
1tsp chillie powder
1/4tsp turmeric powder
1tsp curry masala
a pinch hing powder
1tbsp oil
salt and pepper to taste
Marinate the ladies finger with all the spices and leave it for 2 hours or overnight.
1 large onions sliced thinly
3 garlic clove minced
a sprig of curry leaves
1tbsp finely chopped mint leaves
1tsp chillie flakes
1tbsp tomato sauce
1tsp dark soy sauce
1/4tsp light soy sauce
salt if needed
Preparation Methods:
Arrange the marinate ladies finger in small batch in a large serving plate preferably oven proofed and mirco-wave on high for 6 minutes and 30 seconds. Make sure you don't overcrowd the ladies fingers.Once all the ladies fingers are done keep them aside.Coat a non-stick skillet with 2tbsp oil and once heat add the mustard seeds-as it starts to splutter add the cumin seeds,curry leaves,mint,garlic,chillie flakes and onions. Saute till the onions turned slightly brown. Then add all the sauce-saute till they thicken. Finally add the ladies finger and mix well. Add salt if needed. Remove from flame and transfer to serving bowl garnish with chopped coriander leaves.
For Kovaikai Pickles:
1 cup chopped kovaikai
2 green chillie finely chopped
15 shallots cut in halves
8 garlic cloves sliced
1 tomato thinly chopped lengthwise
½ cup tamarind juice
5 dried chillies
3tbsp lemon juice
1tbsp vinegar
2tbsp chillie powder
1tsp cumin powder
1tsp pickle powder (combination of mustard and fenugreek seed dry roasted and powdered- ration 1:1)
1tsp mustard seeds
¼ cup oil
½ tsp hing powder
Salt to taste
5 curry leaves
Preparation Methods:
In a large bowl, add the chopped kovaikai,shallots,garlic cloves, tomato and chilies with salt lemon juice,vinegar and 1tbsp chilles powder, mix them well till they coated with the spices.Let it stand for about 2hours. Soak the dried chillies in the tamarind juice for 2 hours and blend into a smooth mixture.Coat a frying pan with ¼ cup of oil, add the mustard seeds. Once it starts to crack add the curry leaves and marinated mixture and saute well in the oil for about 15 minutes or until the are tender. Then add the chillie, cumin and pickle powder followed by the blended mixture and hing powder .Once all the tamarind juice are dissolved, remove from flame. Let the pickle cool before storing in tight container.
Stir-Fried Ladies Finger:Marinate For Ladies Finger:
15 medium size ladies finger halved
1tsp garam masala
1tsp chillie powder
1/4tsp turmeric powder
1tsp curry masala
a pinch hing powder
1tbsp oil
salt and pepper to taste
Marinate the ladies finger with all the spices and leave it for 2 hours or overnight.
1 large onions sliced thinly
3 garlic clove minced
a sprig of curry leaves
1tbsp finely chopped mint leaves
1tsp chillie flakes
1tbsp tomato sauce
1tsp dark soy sauce
1/4tsp light soy sauce
salt if needed
Preparation Methods:
Arrange the marinate ladies finger in small batch in a large serving plate preferably oven proofed and mirco-wave on high for 6 minutes and 30 seconds. Make sure you don't overcrowd the ladies fingers.Once all the ladies fingers are done keep them aside.Coat a non-stick skillet with 2tbsp oil and once heat add the mustard seeds-as it starts to splutter add the cumin seeds,curry leaves,mint,garlic,chillie flakes and onions. Saute till the onions turned slightly brown. Then add all the sauce-saute till they thicken. Finally add the ladies finger and mix well. Add salt if needed. Remove from flame and transfer to serving bowl garnish with chopped coriander leaves.
For Kovaikai Pickles:1 cup chopped kovaikai
2 green chillie finely chopped
15 shallots cut in halves
8 garlic cloves sliced
1 tomato thinly chopped lengthwise
½ cup tamarind juice
5 dried chillies
3tbsp lemon juice
1tbsp vinegar
2tbsp chillie powder
1tsp cumin powder
1tsp pickle powder (combination of mustard and fenugreek seed dry roasted and powdered- ration 1:1)
1tsp mustard seeds
¼ cup oil
½ tsp hing powder
Salt to taste
5 curry leaves
Preparation Methods:
In a large bowl, add the chopped kovaikai,shallots,garlic cloves, tomato and chilies with salt lemon juice,vinegar and 1tbsp chilles powder, mix them well till they coated with the spices.Let it stand for about 2hours. Soak the dried chillies in the tamarind juice for 2 hours and blend into a smooth mixture.Coat a frying pan with ¼ cup of oil, add the mustard seeds. Once it starts to crack add the curry leaves and marinated mixture and saute well in the oil for about 15 minutes or until the are tender. Then add the chillie, cumin and pickle powder followed by the blended mixture and hing powder .Once all the tamarind juice are dissolved, remove from flame. Let the pickle cool before storing in tight container.
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