Just because I haven’t posted recently doesn’t mean we aren’t eating!
- 1 c. white rice
- 3 tbs. oil
- 1/2 c. beans, chopped
- 1/2 c. scallions, chopped
- 1/2 c. cauliflower, chopped
- 1/2 c. carrots, chopped
- 1/2 c. green peppers, chopped
- 1/2 lb. prawns
- 1 tsp. soy sauce
- 1 tsp. green chili sauce
- 1 tsp. tomato sauce
- 1/4 tsp. salt
- 1/4 tsp. ground pepper
- Heat 1 tsp. oil in pressure cooker and then add rice and two cups of water. Close pressure cook and cook on medium heat for 3-4 pressure pops.
- Let pressure cooker cool.
- Heat large pan with oil.
- Add all the chopped vegetables and saute about five minutes or until vegetables have softened.
- Add prawns, soy sauce, green chili sauce, tomato sauce, salt and pepper and cook until prawns are just done.
- Add prawns and vegetables to rice. Mix and serve.
Makes 4 cups
- 2 – 3 tbs. oil
- 1 small onion, chopped
- 1 tsp. chili powder
- 1/8 tsp. tumeric powder
- 2 small tomatoes, diced
- 1/2 tsp. salt
- 4 eggs
- Heat oil in saute pan
- Add chopped onion, chili powder, tumeric, tomatoes and salt and cook for 10-15 minutes until very soft.
- Add eggs and mix vigorously to scramble them so there are no big pieces of yolk or egg whites.
- Cook for a few minutes until eggs are cooked through.
Makes about 1 1/2 cups
Observation: Tumeric is primarily used for coloring and to kills strong odors, in this case eggs!
Dinner (with Methi paratha and Chana)
Scrambled eggs with onions and tomatoes
Eggs just added
Amazingly enough after being here over two months we aren’t hankering for non-Indian food. That doesn’t mean we don’t periodically go out and enjoy a bowl of pasta, but generally we are very, very happy eating Indian food every day.
I think this is because of the immense variety and wonderful flavors. The spices are incredible (I’ll do a separate post on that!), the breads varied and we haven’t found eating vegetarian to be difficult.
Paneer provides the protein. They call it cottage cheese here, but it is more sturdy in structure than our cottage cheese. There are lots of ways to include paneer in your diet.
Because India is a poor country things are really available seasonally. Right now we are in summer so the mangos are really starting to appear (they need a few rains to make them even sweeter), jackfruit, and other seasonal fruits like mash melons (looks like cantaloupe to me!) and watermelon.
Right now because of the mangos Annette is making mango lassis daily. They haven’t been too hard to consume. So this might be breakfast.
For us lunch is usually leftovers from the night before. Annette makes enough for Eric to pack a lunch box, or a modern day tiffin box and enjoy a great meal. It makes it really easy, but by the time he gets home it is time for dinner so we eat early.
Annette works 10am-4pm and leaves dinner for us each evening. Here are some sample meals over the past few days. My next post will show how these are made (including recipes!)
- Meal 1 – Fried Eggplant, Green Gram Dal with Onions and Tomatoes, Vegetable Biryani, Paneer Masala, Cucumber Raita and Chapati
- Meal 2 – Methi Paratha, Scrambled Eggs with Onions and Tomatoes and Chana
- Meal 3 – Vegetable Fried Rice with Prawns, Prawns with Spices and Okra with Potatoes
- Meal 4 – Dosas with Potato, Onions and Coriander filling and Onion Chutney and Coconut Chutney
Most Indians actually enjoy a large breakfast and lunch with a small and late dinner, around 10pm. The heat around dinner time makes it less pleasant to eat a heavy meal. Obviously we are still on an American clock!