Lemongrass pulav

This recipe is adapted from http://www.nandyala.org/mahanandi/archives/2007/05/07/ my changes are to remove allergens like soy and I changed the vegetables used.

Ingredients

• Lemongrass (chopped) - 3/4 tbsps
• Ginger (finely chopped) - 3 tbsps
• Curry leaves - 6 pieces, chopped
• Vegetables- Green beans, corn and green peas
• Red chillies 2
• Pepper powder
• Brown basmati rice

Method

• Heat oil in a skillet, add the vegetables and spices in the order above
• Cook in medium heat till the vegetables are tender.
• Add cooked brown rice
• Sprinkle salt, pepper and a few drops of lemon juice.

We had this with zucchini and red bell pepper raita. Wholesome and yummy.

Tomato & Garlic Thokku

This is my mom's recipe. Can you believe that something with four ingredients would taste so good? Try it out and you'll agree.

Ingredients

• Tomatoes - 5 medium size
• Garlic - 1 bulb ( 8-9 cloves) finely chopped
• Red chilli powder - 2 table spoons
• Fenugreek powder 1 teaspoon (if you don't have this, use sambar powder instead)

Method

• Blanch the tomatoes by cooking in boiling water for 5 minutes
• After this cools, peel skin and chop the tomatoes into small pieces, preserving any juice that flows out.
• In a skillet heat some oil and temper with mustard seed and some asafoetida.
• Add the chopped garlic and stir fry until it gets golden brown.
• Add the chopped boiled tomatoes, salt, red chilli powder and fenugreek powder.
• Cook on medium heat until oil starts leaving the edge of the pan.

Red chilli powder tends to be very spicy, so watch out. Add half the amounts mentioned above for a low to medium spicy dish that can be eaten with rice/chapatti. The spicier version of this dish is to be eaten like a pickle.

Check out my picture, mm I want to eat some now :)