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Posted in Foodgraph

Mixed lentils curry

1 heaped cup of mixed lentils
Pinch of hing
Half tsp turmeric powder
1 heap tbsp ginger garlic paste
1 heap spoon cumin seed
1/2 tsp mustard seeds
1/2-1 tsp Chilly powder
1/4 tsp coriander powder
1/4 tsp cumin powder
1 medium big onion chopped
1 tomato chopped
Salt
Oil

Method
Pressure cook the lentils with a pinch of hing, turmeric powder. I kept it for 3 whistles. Once the pressure is out, open and stir well. Keep aside

In another pan, sauté mustard seeds and add cumin seeds after a few seconds else the cumin seeds may burn. Add dried red chillies. To it chopped onions. Add remaining turmeric powder. After a couple of minutes add the ginger garlic paste. Once it turns light brown, add a chopped 🍅 Add salt for the tomatoe to cook. After about 3 minutes add chilli powder, coriander powder and cumin powder. Cook on medium low for about 5 more minutes till the mixture is cooked and well coated.
Add salt then add this to the lentils and pressure cook it for 2 more whistles.

Open and cook on medium for 5-10 minutes for a thick consistency.
Garnish with coriander leaves 🍃

Posted in Foodgraph

Coconut 🌴 #peanut #chutney #dip #coconut #indian #breakfast #indiansidedish #nofilter #quickie #yummy #simpleogue

Ingredients- A
1 cup grated coconut
1/4 to 1/2 cup lightly pan roasted peanuts 🥜
1inch piece ginger
3 medium dry red chilly
Salt

Ingredients-B
For tempering
1-2tbsp oil (coconut)
1tbsp mustard seeds
1tsp urad dal (optional)
1 stem curry leaves 🍃 (optional)
4 sliced shallots
2 dry red chilly broken into half

Grind together ingredients A
Sauté ingredients B and add to the made paste (A)

* the tempering part can be skipped if you want. I like it that way though. Hence attached both pictures