The end of a week - brings such a relief and joy, doesn't it ? No need to rush early in the morning, no need to urge (read that as scream yourself hoarse) your kid to get ready for school on time, no need to rush about the day getting all your chores done satisfactorily before your child comes back home, no need to multitask in the evening, trying to get dinner on the table in time and having your child(ren) finish their homework. (Of course, if we applied a little more organization and discipline to our week days, they would be as joyful as weekends too, but that's another story altogether ;-) )
Weekends are meant for sleeping in, for lazy breakfasts, for fun games with your kids, for leisurely drives with the family, for playtime at the park !
How do you spend your weekends ?
T.G.I.F !!
Today's recipe is one that I learnt from my sister-in-law, a simple, no-fuss side dish.
It goes well with any traditional Indian menu.
Ingredients:
2 raw plantains
2 dried red chiles
1 tbsp coconut oil (or oil of choice)
½ tsp turmeric
1 tsp cumin seeds
1 tsp mustard seeds
generous pinches of asafoetida
5 - 6 curry leaves
1 tsp salt (or to taste)
2 tbsp shredded coconut (preferably fresh)
2 tbsp chopped cilantro
Method:
1. Bring a pot of water to boil with a pinch of salt.
2. Wash the plantains, cut them in half and immerse them in the boiling water.
3. Cook for about 8 - 10 minutes or until the plantains are tender but not mushy.
4. Let cool for a while. When cooled, peel the plantains and then shred them coarsely using a
shredder or a mandolin.
5. Heat the oil in a pan. Traditionally, coconut oil is widely used in southern India, and that is what I used. But feel free to use any oil of your choice.
6. Once the oil is sufficiently hot, add the cumin seeds and the mustard seeds. When the mustard seeds splutter, add the asafoetida. Stir well and then add the washed and dried curry leaves.
7. Add the red chillies and stir until slightly fried. Increase the amount of chillies if you need it hotter.
8. Add the turmeric to the hot oil and mix well.
9. Add the shredded plantain and the salt and mix thoroughly.
10. Garnish with shredded coconut and cilantro and serve hot with rice and rasam !!
Notes:
This dish is best served hot. When cold, the plantain shreds become slightly chewy.
Have a great weekend !
Weekends are meant for sleeping in, for lazy breakfasts, for fun games with your kids, for leisurely drives with the family, for playtime at the park !
How do you spend your weekends ?
T.G.I.F !!
Today's recipe is one that I learnt from my sister-in-law, a simple, no-fuss side dish.
It goes well with any traditional Indian menu.
Ingredients:
2 raw plantains
2 dried red chiles
1 tbsp coconut oil (or oil of choice)
½ tsp turmeric
1 tsp cumin seeds
1 tsp mustard seeds
generous pinches of asafoetida
5 - 6 curry leaves
1 tsp salt (or to taste)
2 tbsp shredded coconut (preferably fresh)
2 tbsp chopped cilantro
Method:
1. Bring a pot of water to boil with a pinch of salt.
2. Wash the plantains, cut them in half and immerse them in the boiling water.
3. Cook for about 8 - 10 minutes or until the plantains are tender but not mushy.
4. Let cool for a while. When cooled, peel the plantains and then shred them coarsely using a
shredder or a mandolin.
5. Heat the oil in a pan. Traditionally, coconut oil is widely used in southern India, and that is what I used. But feel free to use any oil of your choice.
6. Once the oil is sufficiently hot, add the cumin seeds and the mustard seeds. When the mustard seeds splutter, add the asafoetida. Stir well and then add the washed and dried curry leaves.
7. Add the red chillies and stir until slightly fried. Increase the amount of chillies if you need it hotter.
8. Add the turmeric to the hot oil and mix well.
9. Add the shredded plantain and the salt and mix thoroughly.
10. Garnish with shredded coconut and cilantro and serve hot with rice and rasam !!
Notes:
This dish is best served hot. When cold, the plantain shreds become slightly chewy.
Have a great weekend !
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