February 19, 2013

Lobiya(Black Eyed Peas) Poha

I decided to prepare this poha for lunch one day for myself as I usually never get to make this.  My kids are not a big fan of the Poha dishes, though this can be a good snack when they get home hungry.  However, as this poha alone would not quite keep me filled up, I decided to add some cooked lobiya to it.   This was quite delicious and enjoyed it thoroughly with some usual seasonings.




1 cup thick poha - washed and soaked in abt 1/2 cup water
1/2 cup of cooked lobiya water drained(I soaked 1/4 cup of
lobiya just for this purpose and got a 1/2 cup
heaped amount of lobiya -cooked with little salt)
1 tsp mustard seeds
1.5 tsp urad dal
hing powder
1 red chilli
curry leaves
salt to taste
1 tblsp oil
grated coconut to taste
crushed black pepper to taste

Take the oil, splutter the mustard, urad, red chilli, hing and curryleaves, add the poha and salt needed and stir till it combines well.  Add the lobiya, crushed pepper and stir once again.  Add the grated coconut and give it a good stir.  Enjoy this with some curds or pickle.


 

February 15, 2013

Celery and Potato Podimas Curry

Podimas is a very well known dish in any typical Tamil Brahmin household.   I decided to try this out differently by adding celery to it.   The addition of celery gave a nice added flavor to the potaotes. 





3 medium potatoes
4 long stalks of celery trimmed
2 long green chillies
1/2 tsp mustard
3/4 tsp of urad dal and chana dal
ginger small piece
 few curry leaves
salt to taste
lemon juice to taste

Boil the potatoes, peel and coarsely crumble them.   Chop the celery into medium size pieces and steam cook them for 2-3 minutes.  Process this in a food processor.

Heat up the oil, add the mustard, dals, green chili, ginger and curry leaves and stir the celery first.  Add the potatoes and salt and keep stirring it on medium flame till it combines well with the celery.
Squeeze some lemon juice in the end and give a good mix.