Chinese Vegetable Fried Rice with Stir Fried Greens

ChineseCabbageBroccoliStirFry

BRUSCHETTA

BRUSCHETTA

Bruschetta can be made in minutes. Easy and tasty. Can be eaten as a starter or a quick snack , way healthier than snacking on  crisps or cookies !

In case you don't have baguette or ciabatta , no need to go shopping. Any bread will do. Students have no time to waste shopping when they are busy studying !

Dry toasts are great too when you are so hungry !

Ingredients:

1. 1 Bread -Any which is convenient : White or brown or mixed grains French Baguette  or  Ciabatta
2. 500 gms Tomatoes ( any which is easily available. In summer, I love to use cherry tomatoes)
3. Fresh Basil leaves - 6 to 8 leaves
4. Extra Virgin (or any) Olive oil - 1 tbsp
5. Balsamic Vinegar - 1 Tsp
6. Garlic - 2 cloves - finely chopped or sliced
7. Salt and freshly milled pepper - to taste
8. 1/4 cup olive oil (of which use according to your liking)

Method:

1. Turn on the oven to 180°C to preheat.
2. While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, balsamic vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
3. Slice the baguette diagonally into about 1/2 inch thick slices. 
4. On one side of each slice  apply olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 180 C , place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
5. In case you don't have an oven, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. 
6. Arrange the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.

Serves 6-10 as an appetizer. Or 3-4 for lunch (delicious served with cottage cheese and a salad of your choice on the side.)

PACHADI

A South Indian Variation Of Raita

Ingredients:

Yoghurt - 250 ML

Onion - 1/2 finely chopped

Tomato -1/2 finely chopped

Green Chillies (Optional) - finely chopped

Fresh Coriander (Optional)- finely chopped

Salt to taste
Cumin powder(Optional)- 1/4 tsp
Chilly powder(Optional) - A pinch 

Method:

Mix all the ingredients together with a fork or a whisk.

As simple as that !

Can be eaten as a dip if you wish.

Great with any Indian meal.

I remember my early days in the kitchen. I used to find all the varieties of lentils so confusing. Instinctively, I am posting these pictures to help you identify the three lentils which can be cooked without a pressure cooker. Please note that soaking prior to cooking cuts down the cooking time. 

              Masoor Dal /Split Red Lentil

                         Moong Dal / Split Yellow Lentil

         Mung Dal Chilti/ Split Whole Moong 

Sambhar

SAMBHAR (Masoor Dal)

A lentil preparation from the South of India. Traditionally, it's made with Tuvar Dal which needs to be cooked in a pressure cooker. I have substituted it for 'Masoor Dal' which if soaked for an hour or more, cooks in a pan in under 20 minutes. Perfect recipe for one pot cooking.
Delicious wih rice or dosa or idlis.
Or on a winter evening, as a soup.
I have posted pictures of Masoor Dal and Sambhar .

Ingredients:

1.  Masoor Dal              1 cup
2.  Onion                       1 medium chopped
3.  Tomato                     1 large      chopped
4.  Mustard seeds           1/4 tsp. 
5.  Methi seeds                1/4 tsp
6. Turmeric powder        1/2 tsp
7. Vegetable oil              2 Tbsp
8. Sambhar Powder        2  tsp. (more if you like spicy)
9.  Curry leaves             4 -5    (optional)
10.  Dry red chilly            1         (optional)     
11.  Hing (Asafoetida)      a pinch (optional)
12. Coriander leaves         2 Tbsp  (optional)
13. Salt to taste           
14.  Lemon juice as desired       

Method:

1. Wash the masoor dal . Add enough water to cover the dal and let it soak for an hour or more. (I tend to soak them the previous night )
2. In a medium size pot, add the oil. 
3. On a low to medium heat, add the mustard seeds,methi seeds and dry red chilly.   Wait till the seeds crackle or turn colour.  (I like to keep the heat low ,or else if the heat is high,the tempering splatters out of the pot and the last thing I want to do is clean the stove and the area around. I tend to cover the pot with a lid ) 
4. Add hing and curry leaves. Stir quickly.
5. Add onions. Stir. Cover and cook for 3 minutes.
6. Add turmeric. Stir.
7. Add Sambhar powder. Stir.
8. Add tomatoes. Mix well. Cover and cook for 2 minutes.
9. Drain off the water and add the dal. Mix well.
10. Add 3 cups of water.
11. Increase the heat and bring it to a boil.
12. Turn down the heat .Cover and let it simmer for 10 minutes.
13. Stir and add some more water if required. Cover and cook further for 5-10 minutes till the lentil is cooked.
14. Add salt to taste.
15. Add coriander.
16. Add lemon juice as desired.

Curry Leaves 

Limda

Kadhi Patta