Aakkha Masoor Rice

Growing up as a south Indian eating Rice and Sambhar (spicy lentil soup), to learn to cook a dish with lentil and rice was not all that exciting. However when I saw this recipe, it intrigued me for there was no strong spices as I am used to, and yet seemed delicious.

It required the use of whole lentils similar to ones used in the Meditteranean lentil soup of Progresso brand or found in any middle eastern restaurant. I got Aakkha Masoor dal (whole Masoor lentil), another lentil usually found in grocery stores here in Pune.  Soaked the lentils and cooked them in the pressure cooker along with rice in two separate containers.  The tomato sauce that gives it the unique signature taste is simple to make as below. 

Tomato Sauce: 1 finely chopped onion, 2-3 cloves of garlic, finely chopped, 2 tbsp vinegar, green chilli (1-2), 4-5 large tomatoes chopped, 2/3 cup water, chilli flakes, salt and pepper. Saute the onion, garlic and chilli, add the tomatoes and cook for 10 min until water is absorbed. Add water and vinegar, chilli flakes and let it cook for another 10 min until the tomato sauce is slightly thick.

Layer the Lentil, Rice on the serving bowl or plate (as below) and add the tomato sauce on top. Serve hot.The presentation is the key and creates a feeling of dining in a 5-star restaurant..

When you slice into the layers of lentil and rice and eat it with the spicy tomato sauce (the vinegar brings the tangy taste to it), it brings the flavors together into a wholesome meal.

Very simple and quick to make.. the best part is the presentation ! 

Cooking a new dish everyday

It is my very first blogging and am excited to start. There are many who have inspired me to blog. The one that has inspired me the most to blog about cooking is Julie Powell who blogged about her french cooking written by Julia Child (Credit goes to the movie Julie/Julia) .

I have always felt a joy of cooking for family and friends - in fact when I am alone, I tend to make do with leftovers and cereal. After living a servant-less life in US for 14 years, and being the mother of two, I have grown to be very independent when it came to household chores. However after moving to India in 2011, there was a lot of pressure to use servants for you name it all chores. My neighbor downstairs has 4-5 servants, one to clean the floors and wash dishes, one to tidy up and wash clothes, one to cook, and one to take care of her kids. I think her full time job is to take care of her servants.

Well, under all this peer pressure, I still stand strong in saying NO to a servant for cooking just because I believe in me being the sole food provider at home.. and definitely don't want somebody to steal the joy of cooking from me..

So, to keep me motivated, I decided to use the numerous cook books I have collected over the years and have fun blogging about my servantless cooking. I intend to share recipes and experiences of servantless vegetarian cooking for all inexperienced cooks out there who have the passion to cook.

Yesterday, I made recipes from the book "The Vegetarian Little Big Book" and today morning tried a snack that my mom-in-law makes.

Rice with Yellow Lentils - Page 377
Carrot and Sesame Stir Fry - Page 532
Khara bread - Bangalore recipe from mom in law.

Rice with yellow Lentils was made with Sauteed onions with cumin, clove, cinnamon in a rice + mung dal (green gram/yellow lentil) combination.

I add my own variation in Carrot and Sesame Stir Fry by adding Snake Gourd along with sauteed mustard seeds and turmeric as in South Indian cooking. Also, did not have any white sesame seeds at home so used black sesame seeds.. turned out "ok" as per my husband which actually means "Good"

Khara Bread is a simple snack you can make for breakfast. You sautee finely cut onions, green chilli, tomatoes, grated carrots, with cumin and mustard seeds and salt until all vegetables are cooked. You then garnish with cilantro (coriander leaves) and lemon juice and serve it on toasted bread.

Yum....