Wheat bread open sandwich

My daughter surprised us with this for the Sunday evening snack!!!
Whole wheat bread with mixed vegetables ( cut and steamed flavored in olive oil with finely chopped garlic, pepper powder,oregano, chili flakes and salt) topped with mozzarella cheese. She used french beans, tomatoes,baby corns, capsicums and spring onions. Served with tomato ketchup.

Lemon rice

I had cooked excess rice in the morning which turned into tangy lemon rice for the evening meal with a cup of tea flavored with ginger and lemon grass.


Ingredients
1 cup cooked rice
salt and sugar to taste

Tempering
2-3 tsp oil
1 tsp udid dal
1 tsp chana dal
2 tsp peanuts
1 tsp cashew nuts
2 dry red chilies
1 tsp mustard seeds
1 tsp asafoetida
1 tsp turmeric powder
3-4 curry leaves

Juice of 1 lemon(approx.2-3 tbl sp.)


Method

• Heat oil in a kadhai. Add the tempering ingredients one by one in sequence. At the end squeeze in the lemon juice and immediately add cooked rice and mix well.
• Add salt and sugar to taste.
• Serve hot.

Ginger lemon

Freshness of lime in a hot summer.....so coooool!!!

Ingredients
Juice of 10 lemons
1 kg sugar
6 glasses water
50 gms grated ginger
2 tbl sp black salt

Method
Soak ginger in lukewarm water for 10 minutes. Peel off the skin and finely grate the ginger.
Mix sugar and water in a thick bottom stainless steel pan.
Heat the pan on medium flame while stirring the liquid till the sugar dissolves.
Add grated ginger and salt.
Add lemon juice when the mixture boils.

Turn of the gas after 1-2 minutes. ( Do not make thick syrup or पाक )
Let it cool completely. Store in a glass bottle in refrigerator.
Add 3 parts of ice cold water to 1 part of concentrate while serving.
Garnish with mint leaf and a slice of lemon .

Capsicum-Cucumber curry

This curry can also be prepared without using capsicum. Green chili with coconut and sourness of buttermilk is a tasty combination.


Ingredients

1 small green cucumber (तवस) ( cut into big pieces)
1small  capsicum ( cut into 4 pieces)
1 cup butter milk (thick)
salt and sugar to taste


To be ground
2 green chilies
1/2 cup grated coconut

Tempering
1-2 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/4 tsp turmeric powder
5-6 curry leaves

Method

• Heat oil in a pan. Add tempering ingredients.
• Fry capsicum for a minute or two. Add  cucumber pieces. Add 1/2 cup water.
• Add ground paste. Add salt and sugar. Bring it to boil.
• Add buttermilk.Cook for a minute and turn off the gas.
• Serve hot with rice.