Thursday, October 21, 2010

Fenugreek Leaves Rice

This is really a crowd-pleaser! A delicate and subtle flavor from the Fenugreek leaves and so healthy too!

Fenugreek Leaves Rice

3 bunches fenugreek leaves, chopped, with stems, no roots
a pinch Mustard Seeds
a pinch of Urad dal
1/2 tsp of Bengal Gram
4 Red Chillies
Salt, to taste
1/4 tsp Chilli Powder
1/2 tsp Turmeric
100 grams Roasted Gram (Pottu Kadalai), powdered
Juice of one lemon
2 cups Basmati Rice, cooked

Heat some oil in a pan. Add the mustard seeds, urad dal, bengal gram and fenugreek leaves. Stir fry for a couple of minutes. Add the salt, red chillies and mix well. Add the turmeric and roasted gram powder. Stir fry for 2 minutes and take off the heat.

Add the lemon juice. Mix well with the cooked basmati rice.

Wednesday, October 13, 2010

Greek Potato Salad

The weather has cooled off quite a bit for this time of the year. Thank goodness for that. We had reached 108 deg F! For the last couple of weeks, we've been having rain showers every now and then, and that has really helped.

This salad was perfect for those hot days.

Greek Potato Salad

6 medium Potatoes, diced
6 tbsp Lemon Juice
2 tbsp powdered Oregano
1/2 Onion, chopped
4 cloves Garlic, minced
1/2 tbsp Olive Oil

Boil potatoes in water until tender but not mushy. Drain and set aside.

Combine the lemon juice, oregano, onion, garlic and olive oil in a small bowl. Mix well.

Pour over the hot potatoes.

This salad is even better after the potatoes have had the chance to sit around in the dressing for a while, so might be nice to leave it to soak overnight in the refrigerator.