Lemon Cucumber Tamarind Chutney

Ingredients:
lemon cucumber 1
Urad Dal 2 Tbsps
Whole Red Chiles 3 – 4
Tamarind 2 inch Piece
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Soak tamarind in a tbsp or two of hot water.
Peel, wash, remove ends and halve the lemon cucumber.
Discard the seeds and chop the lemon cucumber into small pieces.

Heat a pan on low heat, add urad dal and fry till urad dal is light golden brown in color.
Remove the urad dal from heat and cool to room temperature.
Heat oil in the same pan, add broken red chiles.
Fry till red chiles are brown or until aromatic and remove from heat.
Grind urad dal and red chiles are into fine powder along with salt.
Stir in cucumber pieces and tamarind to the ground powder.
Pulse a couple of times and remove onto a bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove the pan from heat and it to the above cucumber chutney.
Serve lemon cucumber tamarind chutney with steamed rice or with dal rice.
Notes: Make sure not to burn the spices.

Suggestions: Adjust the red chiles according to preference. Make sure not to over crush the lemon cucumber pieces.
Variations: Check other recipes with lemon cucumber here.
Other Names: Lemon Cucumber Tamarind Chutney, Dosakaya Chintapandu Pachadi.

Guacamole

Ingredients
3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)
Directions
In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Chargrilled jerk snapper

Ingredients

• ½ tsp jerk seasoning

• 1 red snapper fillet

• 1 tbsp olive oil

For the okra rice

• ¼ onion, peeled, chopped

• ½ red chilli, chopped

• handful okra, chopped

• 150g/5½oz basmati rice

• 350ml/12fl oz chicken stock

• salt and freshly ground black pepper

To serve

• sprig fresh parsley

• pinch jerk seasoning

Preparation method

1. Sprinkle the jerk seasoning onto a plate and dredge the snapper in it until it is completely covered. Heat the oil in a frying pan and fry the snapper, skin-side down, for 2-3 minutes. Turn the fillet over carefully and cook for a fruther 2-3 minutes, or until golden-brown and cooked through.

2. For the okra rice, heat the oil in a frying pan, and fry the onion and chilli for 2-3 minutes, or until softened. Add the okra and the rice and stir well to coat in the oil.

3. Pour in the stock, bring to the boil, then reduce the heat until the mixture is simmering. Simmer for 8-10 minutes, or until the rice is tender. Season, to taste, with salt and freshly ground black pepper.

4. To serve, spoon the rice onto a serving plate, top with the snapper fillet and garnish with the parsley sprig and a sprinkling of jerk seasoning.

Brinjal Drumstick Fry

Brinjal Drumstick Fry Ingredients:

1. Brinjal – ½ kg
2. Drumstick - 1
3. Chilli powder – ½ tsp or to taste
4. Turmeric powder – ¼ tsp
5. Mustard seeds – ¼ tsp
6. Urad dal – ½ tsp
7. Curry leaves – 5
8. Garlic – 2 flakes
9. Salt – to taste
10. Oil – 5 tsp
11. Channa dal powder – 2 tbsp

Preparation:

Wash the brinjals and slice them into lengthwise.

Cut the drumstick into 3 inch pieces and keep aside.

Roughly crush the garlic flakes and keep aside.

Now take a pan and heat with oil.

Add mustard seeds.

When they start to crackle add urad dal, crushed garlic and curry leaves.

Sauté till urad dal turn into golden yellow colour.

Then add the sliced brinjals, drumstick pieces, turmeric powder and salt.

Combine well and close with a lid.

Cook on low flame till they become soft.

In-between stir well so that they don’t burn.

Then add red chilli powder and sauté for a min.

Add channa dal powder and sauté for another two mins.

Finally adjust salt and remove from heat.

Serve with plain white rice, sambar rice, etc…

Preparation time	<>
Cooking time	15 to 20 mins
No. of Servings	4

Aloo gobi (potato cauliflowr curry)

Aloo Gobi ingredients:

1. Cauliflower - 1
2. Potatoes - 4 (cut into cubes)
3. Onion - 1 (finely chopped)
4. Tomato - 1 (finely chopped)
5. Ginger garlic paste - 1 tsp
6. Chilli powder - 2 tsp
7. Turmeric powder - 1/2 tsp
8. Coriander powder - 1 tsp
9. Garam masala - 1 tsp
10. Salt - to taste
11. Coriander leaves - few (chopped)

Preparation:

Separate the florets and wash. Peel the potatoes and cut into cubes.

Now take a pan and heat with 3 tbsp of oil. Add chopped onions and fry till trasparent.

Then add chopped tomatoes. Fry for few mins.

Then add ginger garlic paste. Fry till the raw smell disappears.

Now add potatoes and cover with a lid and cook till the potatoes are semi cook.

Next add cauliflower florets.

After few mins add turmeric powder, chilli powder, coriander powder and garam masala.Combine well.

Add water if necessary.

Cook till the potatoes and cauliflower is completely cooked.

Finally garnish with coriander leaves.

Serve hot with roti, paratha and naan.