Ingredients I used:
250 gram of green beans
1 tbsp of kasturi methi
1 tbsp of coriander leaves
1 tomato (small size)
1 onion (medium size)
1 tsp of each powder (cumin, coriander, chilli, turmeric)
1 tsp crushed garlic
Salt
Oil
Method I followed:
1. Chop beans, onion, tomato and coriander leaves separately and keep them aside apart from others.
2. Take the beans in a steamer pan and add some water. Let them steam for minutes. Make sure you are not overcooking it.
3. Meanwhile prepare the spices. Take onion, garlic, all powder and salt in the grinding bowl. Grind them well. Keep aside.
4. Check the beans if they get tender. Take the beans out of the heat and remove the water. Keep them aside.
5. Heat oil in a skillet. Once oil is hot, add onion paste and fry for few minutes until it gets nice brown colour.
6. Add beans, tomato, kasturi methi, coriander leaves to the onion paste. reduce the heat and keep stir frying for few minutes until the beans get coated with masala.
7. Serve it with hot rice.
If there is someone who literally walks the talk about food, it is definitely me. Yes, these days I have been coming a food person in whole - a hardcore foodie. It means delving into every aspect of food - history, chemistry, geography, biology, cultivation, consumption, nutrition, marketing, cooking, garnishing, hygiene, photographing etc. My system never gets into hang when I keep talking about foods.
I am sitting at office when I am writing this post. Surrounded by corporate and tall towers a small (or maybe medium size) dhaba is there... Earlier I used to go there almost every single afternoon with few of my colleagues to have some snacks or juice or something else that suits our respective stomachs...
Standing in front of that dhaba when my colleagues asked me what I would like to have, I always considered it is a tough ask to get a clean hygienic food there. In this time of the day I always wished if I could carry some cooking ingredients to office and I could make food instantly.
You may laugh at me hearing that these days I am making food at office too. What can I make at office easily without using fire. The first name came to my mind - Lassy - just a plain lassy... I can make it at office...I can have it in the afternoon..
What ingredients I carry to office:
1.5 cups of White card (I carry it in large bottle.)
Sugar (I take it from office pantry.)
Salt (it is also available at office pantry.)
1 pinch of black pepper powder (I carry it in a small covered pot.)
How I make it at office:
1. I carry the whipped and blended curd in a bottle.
2. After reaching office I keep it inside the refrigerator.
3. By 3:30 P.M. I take it out and add 2 tbsp of sugar and salt as per my taste.
4. Stir in with a spoon constantly. Once the sugar and salt get dissolve into the curd, I keep the bottle in the refrigerator again.
5. After 15 minutes sprinkle a pinch pepper powder on the top.
6. Now it is serving time.
Yes,...off course I have to serve the lassy to many of my colleagues. They too enjoy this healthy and clean lassy.
Ingredients required:
3 large size potatoes
1 medium size onion
1 tomato
3-4 garlic cloves
3-4 green chilis
1 tsp of ginger paste
1/2 tsp black salt
1/2 tsp regular salt
1/2 tsp of black pepper
1/2 tsp of fenugreek seeds
1/2 tsp of mustard sauce
1/2 tsp of cumin powder
1/2 coriander powder
1/2 tsp of turmeric powder
1/2 tsp of crushed red chili powder
Few peanuts
Little Mustard oil for frying fenugreek seeds only
Coriander leaves
Method I followed:
Cut the potatoes in to pieces and peel them.
Take water in a pot and boil the potato pieces. Add little salt to water and let it boil for 20 minutes.
After 20 minute, poke the potato pieces with a fork or tooth pick to check whether it is boiled perfectly or not.
Done? Place the potato in a different pot or bowl. Now let the potatoes cool down for few minutes.
Meanwhile you get with with chopping onion, tomato, green chilis and coriander leaves.
Pour all of them over boiled potatoes.
Add black salt, regular salt and black pepper to the boiled potato.
Keep the bowl of potatoes inside the fridge. Chill it for 10-20 minutes.
Now dry-roast peanuts in a frying pan. if you wish, you can fry it in oil.
Remove peanut from the pan. Set aside for cooling off.
heat little oil in the same pan. Add fenugreek seeds and fry it until it turns into black. Once they become completely black, remove the pan with fried seeds from oven. But keep the fenugreek seed in the oil for 7-10 minutes.
Make the past of garlic and mix it with ginger paste.
Take out the potato bowl from the fridge.
Add cumin powder, coriander powder, turmeric powder, red chili pepper, ginger-garlic paste, mustard sauce to the potato.
Peel off the skin of roasted peanuts and pour over the potatoes.
At last pour oil along with deep fried fenugreek seed over the potatoes. Now mix all the ingredients with your hand.
Your Aloo Sadeko is ready. You can have it directly. Else it can be served with overnight soaked rice.
Ingredients required :
Handful of fresh curry leaves
Salt
Method I followed :
Wash the curry leaves and keep them in a plate.
Place that plate in direct sunlight for few minutes for drying.
Place a frying plan on oven and heat the pan for 2 minutes.
Add curry leaves. Reduce the heat now. keep dry-roasting for few minutes.
If the leaves become slight brown, take the pan out of the oven. Don't fry the leave for longer time, because it may get burnt. Set the pan with leaves aside for 10 minutes.
Now put the leaves in a processor and add a pinch of salt. Grind to make fine powder. Curry leaves powder is ready.
