Oats Moong Dal Kichhidi

This recipe serves 2.

1. Boil 60g moong dal in pressure cooker.

2. In a pan, add oil, mustard seeds, cumin seeds, hing, finely chopped ginger, green chillies, 1 medium onion finely chopped, curry leaves and mix well.

3. Add any veggies like carrot, beans, green peas, red pepper etc ,and cook for 2 min.

4. Add oil, turmeric powder and mix.

5. Now add 60g oats (30g per person), mix well.

6. Now add the cooked and mashed dal, add boiling water as required for consistency.

7. Place lid and cook for 5 min in medium heat.

8. Adjust salt, add lemon juice, serve hot with any spoon of ghee on top.

Yam Fry

1. Apply oil to your hands and knife.

2. Wash Yam and cut into medium thin slices.

3. Chop off the skin, wash the pieces and pat them dry.

4. Take a plate, add 1tsp ginger garlic paste, red chillli powder, turmeric, salt, cumin powder, squeeze some lemon juice. Adjust the spice as per taste. Remember not to add too much ginger garlic paste and lemon juice.

5. Pierce the yam pieces with fork in few places both sides.

6. Apply the marinade and rest for 30 min.

7. Add mustard oil in non stick pan, crush and add 1/2 tsp ajwain seeds, add the marinated yam slices in single layer and fry on both sides. Serve hot as side dish.

Usirikaya Pachhadi

1. Add oil in a pan, then add mustard seeds, cumin seeds, dry red chillies, 4-5 crushed garlic, green chillies, 1 onion chopped, curry leaves, turmeric powder, then add 3 coarsely crushed usirikayalu, mix well.

2. Now add 2 medium sized tomatoes chopped and cook well until they get mushy.

3. Add salt and chili powder if needed and serve hot with rice or roti.

Fish with Red Pepper Gravy

Method:

1. Wash 4 boneless cod slices (take thicker meaty pieces if available) and pat them dry.

2. Pierce the fish pieces with a fork in few places. 

3. Sprinkle red chilli powder, turmeric powder, Salt and rub the pieces nicely and leave them aside for 30min.

4. Take one cup of coconut milk and add red chilli powder, turmeric powder and salt and mix well.

5. Pour this coconut milk on top of fish pieces and let them soak for 30 min.

6. Take a half of a big red bell pepper and cut 1/4th portion into thin slices and the remaining 1/4th portion as cubes. We need around 10-12 cubes. 

7. Take a small onion, cut half of it into cubes and separate layers and keep aside. Cut the remaining half onion as normal chunks.

8. Take 2-3 large garlic cloves and slice them.

9. Heat a non stick pan, add some coconut oil, add 1/2 tsp cumin seeds, sliced garlic, onion chunk, then add red pepper cubes and saute until edges turn light brown and them take them aside, cool them and grind into smooth paste.

10. Add one more tsp coconut oil in the same pan, add the onion layers and red pepper slices and saute well and keep them aside.

11. Add 1 tbsp coconut oil, scrape off all the coconut milk from the fish pieces and put them into the oil in single layer and cook on both sides until they turn slightly brown on both sides. Don't over cook them as the fish pieces need to be moist and not too dry.

12. Now, take the fish pieces out onto a plate.

13. In the same pan, add 1 tsp coconut oil, add the red pepper paste and cook for a min.

14. Now add the coconut milk removed from the fish and add to the pan.

15. Mix well and cook for 2-3 min until oil separates, adjust salt and chilli powder if needed.

16. Now gently place the fish pieces in the sauce, add the sauteed onion and red pepper slices and let the fish pieces get heated fir 2 min.

17. Now take out the fish piece one by one onto a serving plate, pour the sauce around and serve hot with any jeera rice or jeera cous cous etc and some sauteed veggies. I served with Jeera Cous cous and sauteed oyster mushrooms and broccoli stems.