Saturday, December 15, 2012

Cucumber sandwich

Ingredients (Serves 2):
6 slices of bread (white preferably)
1 Lebanese cucumber
1 Tbsp dried Italian herbs

1) Cut Lebanese cucumber into thin slices. If using continental cucumber remember to drain out excess water using paper towel or placing in a colander for 10-15 minutes.
2) Mix it with Italian herbs and pepper. Check for salt.
3) Butter just one side of all bread slices. Remove the edges.
4) Take a slice of bread, place 1-2 layers of cucumber on the buttered side. Cover it with another slice of bread (buttered side down).
4) Cut into bite sized pieces

Sunday, December 2, 2012

Toor Dal-Peanut chutney

3 Tbsp Toor dal/Pigeon pea
2 Tbsp peanuts
2 Tbsp roasted chana dal
1/2 cup grated coconut
3-4 dry red chilli
1 Tbsp coriander seeds
1/2 tsp tamarind concentrate
1 green chilli - optional
1/4 of medium sized onion finely chopped
1 tsp mustard seeds
1 tsp cumin seeds
1 sprig curry leaves

1) Dry roast Toor dal, peanuts, roasted chana dal, dry red chilli and coriander seeds.
2) Grind this with green chilli, coconut, tamarind concentrate and 1/2- 1 cup of water. Check for salt.
3) For tempering, take a Tbsp of oil, add mustard seeds. Wait for it to splutter. Add cumin seeds and curry leaves.