Lasnachi Amti - Garlic Dal

A very simple, nutritious and flavourful dal.

Ingredients: (Serves 2) 

• 2 cups Turdal (Pigeon Pea)

• 2 tbsp Oil or Ghee

• 1 tsp Cumin seeds

• 1/4th tsp Hing(Asafoetida)

• 1/4th tsp Turmeric powder

• 4-6nos. Curry leaves

• 2 tsp Red chilly powder

• 1 Whole green chilly (Optional)

• 7-8nos. Garlic cloves (thinly sliced)

• 2 tsp Garam masala powder

• Lemon Juice of 1/2 lemon

• Salt to taste

Method:

• Pressure cook the turdal to a thick consistency. When cooked mash with the help of a masher and keep aside. 

• In a saucepan, heat oil/ghee and add cumin seeds.Once cumin seeds crackle add hing (asafoetida), curry leaves, red chilly powder & turmeric powder. For extra spice you can add slit whole green chilly.

• Now to this tempering add thinly slit garlic flakes. Do not brown the garlic flakes, saute until the edges of garlic flakes turns slightly golden in colour.

• Add the cooked turdal and mix well. Add water to adjust the consistency of the amti/dal  as per your preference. Now add salt & garam masala powder and simmer the amti/dal on medium flame for 5-7 minutes till it comes to a boil.

• Turn off the flame and squeeze lemon juice over the amti/dal.

• Lasnachi Amti/Garlic dal is ready. Serve with roti or rice.

Note: Incase you don't have turdal(Pigeon Pea) you can use moong dal(yellow split lentils).

Vegetable American Chopsuey

One of my favourite chinese dish without which my chinese meal is incomplete. Sweet tangy delicious Vegetable American Chopsuey!

Ingredients:

•  Oil - 2 Tablespoons

•  Garlic Cloves - 5 nos.

•  Cabbage -2 Cups

•  Green Capsicum - 1 Cup

•  Carrots - 1 Cup

•  Onions - 1 Cup

•  Noodles - 1 Pack

•  Tomato Ketchup - 2 Cups

•  Red Chilly Sauce - 2 Tablespoons

• Vinegar- 3 Tablespoons

• Cornflour - 2 cups

• Salt if required

• Sugar - 2 Tablespoons

• Spring Onions Finely Chopped

• Water - 3 Cups

Method:

• Noodles:  Boil the noodles in water for about 15 minutes and then drain out the water.

• Drizzle little oil over them so that the noodles don't stick to each other.

• Heat oil in pan and fry the noodles till they are brown in colour.

• Keep them aside to cool.

• Sauce: Heat oil in a wok and add finely chopped garlic, onions, capsicum, carrots and cabbage and saute these vegetables.(Cut all the vegetables in julienne). 

• Stir-fry the vegetables on a high flame for about a minute. 

• Then add tomato ketchup, red chilly sauce and vinegar and mix well. 

• Add 3 cups of water and bring the mixture to a boil. 

• When the above mixture starts boiling add cornflour slurry and mix well.

• (To make cornflour slurry, mix equal amount of water with cornflour and mix well so that no lumps are formed). 

• Add sugar and salt as per taste. Add chopped spring onions. 

• Bring the sauce to boil and keep whisking the ingredients to avoid lumps. 

• Boil the sauce until it becomes thick.

Plating: In a serving bowl add the fried noodles and pour the above sauce over them. Garnish the chopsuey with spring onions and serve hot.

Enjoy this delicious dish with your favourite fried rice or noodles.

Coconut & Sesame Chutney

A very unique and rustic condiment to accompany any meal. Spicy crunchy tasty chutney.

Ingredients:

• Shredded Dry Coconut - 1 Cup

• Sesame Seeds (Til) - 1/2 Cup

• Green Chillies - 8 to 10Nos.

• Salt to taste

• Sugar to taste (Optional)

• Oil - 1 Tablespoon

Method:

• In a pan add oil. When oil is hot add  finely chopped green chilles and saute for a minute.

• Add dry shredded coconut and sesame seeds and roast continuously.

• Add salt as per taste and a pinch of sugar just to enhance the flavor.

• Roast this mixture  on a low flame till coconut changes colour to golden brown.

• Chutney is ready.

• Transfer chutney onto a plate and let it cool.

• Store this chutney in an airtight container. 

• Do not grind the mixture in blender, this chutney is eaten as it is.

Note: Adjust the amount of green chillies as per your preference. I like it very spicy hence I normally add 8 to 10 green chillies. 

Do not refrigerate this chutney. This chutney normally lasts for two weeks at room temperature.