Salted Lassi

Salted Lassi is a 10 rupee (15 cents) drink that Indians love, particularly in the morning. You can find it at most breakfast bars around Bangalore. It is drunk as a refresher and is considered to have good health properties.

Ingredients

  • 1/2 c. yogurt
  • 2 tbs. fresh coriander
  • 1 tsp. ginger, rough chopped
  • 1/2 tsp. salt

Instructions

  • Put all ingredients into a blender and blend until smooth.
  • Add about 2 cups water to dilute.
  • Drink.

Makes about 3 cups

Note: This drink is definitely an acquired taste.  The salt makes it tart, the ginger pretty strong and the overall texture something not quite like a smoothy, but also not milk. I’m afraid neither one of us enjoyed it much.

Two Chutneys – Onion & Coconut

Onion Chutney

  • 2 big onions, big dice
  • 2 dried chillis (spicy)
  • 1/4 tsp. fresh ginger, skinned and rough chopped
  • 1 small tomato, diced
  • Small piece of white meat of fresh coconut
  • Pinch salt

Instructions

  • Saute all ingredients for 10 minutes, until softened.
  • Put ingredients into food processor/blender and grind until relatively smooth, but small chunks might remain.

Coconut Chutney

  • 50 gm small chana dal
  • 1 small piece white meat of fresh coconut
  • Few coriander leaves
  • 1 fresh green chilli
  • Pinch salt
  • 1 tsp. oil
  • Pinch mustard seeds
  • 5 fresh curry leaves

Instructions

  • Mix the ingredients (chana dal, coconut, coriander, geen chilli and salt) in a bowl and then put into a food processor/blender and grind.
  • Add water (add 1 tbs. at a time) to get right consistency, which should be not too liquid
  • Saute in a little oil (1 tsp.) the mustard seeds and curry leaves, about 2 minutes, until lightly cooked.
  • Put mustard seeds and curry leaf oil on top of chutney for flavor.

Makes 1 cup each

IMG_1450

Prawns with Spices

Ingredients

  • 1 tbs. oil
  • 2 tsp. channa powder
  • 1 tsp. chilli powder
  • Pinch tumeric powder
  • Pinch salt
  • 1/4 kilo (about 1/2 pound) prawns

Instructions

  • Mix all ingredients (except oil) and let sit for 5-10 minutes.
  • Heat saute pan with oil.
  • Add prawn mixture when hot.
  • Cook until prawns are translucent, about 3 minutes each side.
  • Don’t over cook because they get rubbery.
  • Serve when done.

Makes 1 1/2 cups

Okra and Potatoes

Ingredients

  • 4 tbs. oil, split
  • 1/4 kilo (about 1/2 pound) okra or lady fingers, as they are known in India, sliced into 1/2″ pieces
  • 1 potato, diced
  • 1 tsp. chili powder
  • Pinch jeera powder
  • 1/2 tsp. salt

Instructions

  • Heat saute pan without oil.
  • Once hot add 2 tbs. oil and continue heating.
  • Add lady fingers and cook until browned and not gummy, about 5 minutes.
  • Remove lady fingers from pan and put in bowl.
  • Add 2 tbs. oil to same pan and heat.
  • Add potato and  cook until soft, about 10 minutes.
  • Add lady fingers back into pan with potatoes and stir.
  • Add spices, mix and serve.

Makes 1 1/2 cups

Vegetable Fried Rice with Prawns

Just because I haven’t posted recently doesn’t mean we aren’t eating!

Ingredients

  • 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

Instructions

  • 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

Chana

Ingredients

  • 1 small onion, rough chopped
  • 1 small tomato, rough chopped
  • 1 heaping tsp. garlic paste (chopped)
  • 1 tsp. coriander powder
  • Pinch tumeric
  • 1 tsp. chili powder
  • 3-4 tsp. coconut milk
  • 2 tsp. fresh coriander leaves
  • 1 c. chana beans, soak for 3 hours in water (chickpeas!)
  • Pinch mustard seed
  • 6 fresh curry leaves
  • 1/2 tsp. salt

Instructions

  • Blend onion, tomato, garlic paste, coriander powder, tumeric, chili powder, coconut milk and fresh coriander leaves until smooth
  • Heat pressure cooker base
  • Add 3 – 4 tsp. oil after cooker is heated
  • Continue to heat oil for a few minutes
  • Add pinch mustard seeds to oil, cook for 30 seconds
  • Add fresh curry leaves and heat for a minute
  • Add onion and tomato blended mixture, stir together and cook for five minutes on medium-high heat.
  • Add 1/4 c. water to blender to get rest of sauce out and add water mixture to cooker.
  • Add drained chana beans and salt.
  • Mix and make sure the mixture isn’t too thick.  Add additional water to right consistency.
  • Close pressure cooker and cook on medium heat about 15 minutes, but really by the number of pressure releases.  Every time the top pops it is a unit of cooking time.  So this dish requires 3 – 4 pressure releases before the dish is done.  DO NOT OPEN THE PRESSURE COOKER IN THE MIDDLE!

Makes about 2 cups