DAL TOMATO FRY

There are days when we feel too tired to cook, however, a good meal simply rejuvinates our senses and makes us feel more alive. Dal tomato fry is a dish that will allow you to make your meal simple. Couple this lentil soup with rice or roti or even toasted bread and food becomes a meal automatically.

GOES WELL WITH: tastes divine with rice, though roti or bread compliment it equally.

POINTERS: While using yellow lentil bear in mind that it takes substantial time to cook  and therefore it is advised to soak them before hand at least for 30 minutes. In case of emergency, soak them in warm water reducing the soaking time  to 10 mins.

TIME TAKEN: 10 mins

INGREDIENTS:

1. 1 cup boiled Yellow Lentil or Arhar Dal
2. 2 large Tomatoes
3. 1 small Onion
4. 6 cloves of Garlic
5. 1/2 inch of Ginger (minced)
6. 2 Green Chillies
7. 2 tbsp Cumin powder
8. 1 tbsp Coriander powder
9. 1/2 tsp Turmeric powder
10. 1/2 tsp Red Chilli powder
11. 2 tbsp Clarified butter/ Ghee
12. Salt to taste
13. 1/2 cup warm water

METHOD

1. Heat ghee in a wok and add  garlic cloves and minced ginger into it.
2. Once the garlic is tempered add finely chopped onion and roughly chopped chillies.
3. let the onion fry and add the finely chopped tomatoes. Fry until the oil start oozing from sides.
4. Add Cumin, coriander, chilli powder and turmeric to the tomatoes. Fry until oil is released from the mixture.
5. Add the Yellow lentil and salt to the tomatoes and let it boil for 2 minutes later add warm water just to correct the consistency of the dal. Do not add excessive water into the soup.
6.  Let the dal come  to a final boil and keep it aside.
7. relish the dal with rice. A complete meal in itself.

EGG BHURJI

Egg Bhurji is in a way Indian answer to the scrambled egg and  Spanish  omelet. It can  be made within minutes and tastes heaven. Bhurji can be had as a breakfast, Lunch or a Dinner option and every time it tastes divine. The most memorable moments of my childhood is when we use to travel my Ma would make this dish as a safe option and we cherished it wholeheartedly.

GOES WELL WITH: Roti, Dal-Rice, with Bread or  Bun it is simply the best.

WHAT TO DRINK: From Milk to Wine its a perfect combo with everything imaginable.

POINTERS:

• While dealing with eggs, always make  sure that the eggs are fresh. Wash the eggs before use. 
• While scrambling the eggs, never  ever whisk the eggs  or add salt to them before introducing them into the utensil. Break the eggs directly into the pan. Else the protein in the yolk and the Whites will start  combining with the salt would not give the fluffiness that we require in the scramble.
• Eggs go best with Olive oil, for best results try cooking eggs in Olive  Oil.

TIME TAKEN: 10 min

INGREDIENTS
5 Eggs
2 medium Onions
1  medium Tomato
1 large Potato
2 Green Chillies
few sprouts of Corriander leaves
1/2 tsp Turmeric powder
Salt to taste
1 tbsp Oil

METHOD:

1. Chop the onions finely. keep aside. Cut the tomato, chillies and potatoes in Paysanne style, i.e.,small cubes of  flexible sizes. (Note: smaller the cube size of potatoes, lesser will be the time taken for the dish to cook).
2. Heat Oil  in a wok/ pan add the onion, when it gets translucent add the tomatoes, chillies and potatoes into the wok/ pan cover it with lid. 
3. Open the lid after 2 mins and add salt and  turmeric cover again till the potatoes are done.
4. Once the potatoes are done, break the eggs directly into the wok/ pan  and scramble the eggs, add the coriander. fry the eggs for a while. until the sides come out freely.
5. For best results eat the Bhurji with freshly toasted bread with a dollop of  butter.

SOYA BEAN TOMATO NO OIL SUBZI

Soya bean is an excellent source of protein, as a matter of fact, it is considered as containing higher protein content than meat. Soya bean in India is grounded and is processed as Badi or Chunks. Here is a quick fix recipe that has benefits of soya bean and tomato but sans oil.

GOES WELL WITH: Roti, Chapati, Nan, or just like that.

WHAT TO DRINK: Try port wine with this dish, else shikanji goes with it well too.

POINTERS: When you are dealing with soya bean, soak the granules or the chunks (whatever is your preference) in luke warm water for at least 10 mins. This will make the chunks spongy and a delight to eat.

TIME TAKEN: 10 mins

INGREDIENTS:

50 gms Soya Bean chunks

2  large Tomatoes

1 Green Chilli
1 tsp Turmeric

½ tsp Pepper

½ tsp Cumin powder
Corriander chopped finely

Water

Salt to taste

Method:

• Puree tomatoes and finely chop chillies, keep aside
• In a kadahi/ wok pour 1/2 cup water once it starts boiling add tomato puree, turmeric and cumin powder.
• once the mixture starts boiling add soyabean nuggets and mix well
• add chopped chillies and salt keep on low flame for next 5-6 minutes
• Turn down the flame and add freshly chopped corriander 

BITTER GOURD TOMATO SUBZI

Bitter gourd also known as Bitter Melon or Karel is widely known medicinal qualities, it is known for its weight loss, anti malarial, anti-helmintic, anti viral, cardioprotective properties as well as is helpful for those suffering from diabetes.Despite its properties, Bitter gourd is detested  for its taste and therefore not eaten widely.  The recipe here is quick to make and is an attempt to make the vegetable more palatable.

GOES WELL  WITH: Roti, Rice and Dal.

TIME TAKEN: 15 mins

POINTERS: If you want to decrease the bitterness in bitter gourd then simply scarp the outer skin of the vegetable and dip it in a solution of water and salt for at least an hour. The water-salt solution will absorb the bitterness substantially.

INGREDIENTS:
250 gms Bitter Gourd/ Karela
3 large Tomatoes
5-6 cloves of Garlic
1/2 inch Ginger
1 tsp Oil
1 tbsp Coriander powder
1 tbsp Cumin powder
1/4 tsp Chilli powder
1/4 tsp Turmeric powder
salt to taste
Water

METHOD:
1. cut the bitter gourd in 2" pieces and put in a pressure cooker. Par Boil the vegetable.
2. Drain the Karela and keep it aside, keep around 1/2 a cup of the water aside. Later cut the karela length-wise into pieces.
3. Chop the Garlic roughly and paste the ginger, chop the tomatoes finely.
4.  Heat 1 tsp oil in a wok or kadahi, add the garlic first let it cook a bit and then add the ginger paste and  tomatoes.
5. While the tomatoes soften a bit add the Karela.
6. Add the spices and the salt, cover for a minute.
7. Add salt to taste and the stock we had kept aside into the subzi.
8. Let the water dry and take the dish off the flame.
9. If you want to add a zing to the dish add juice of a lemon in it just before serving.