Those who have full time jobs may find it difficult to cook elaborate meals. Here are some quick and simple recipes – two for each day – that can be consumed with plain rice. Beginners, too, can try out these recipes and hone their cooking skills. All these curries take less than 30 minutes to cook. These six recipes would help you prepare meals for three days.
DAY 1
Potato stir fry
Ingredients
3 potatoes
2 tsp coconut oil
2 tsp chilli powder
¼ tsp turmeric powder
1 ½ tsp salt
Preparation
Wash the potatoes well and cut into cubes with the skin on
Heat coconut oil in a pan and add the cubed potatoes
Into it add chilli powder, turmeric powder and salt
Mix well and cook with the lid on
When the potatoes have cooked well and cook on simmer with the lid off to crisp up the skin.
Moru curry (spiced buttermilk)
Ingredients
1 tsp coconut oil
¼ tsp mustard seeds
Curry leaves
1 tsp garlic (crushed)
1 tsp ginger (crushed)
1 tsp green chillies
¼ tsp turmeric powder
500 ml buttermilk
2 tsp salt
1 tsp cumin-fenugreek (roasted and ground)
Juice of half a lemon
Preparation
Heat coconut oil in a pan and add mustard seeds and curry leaves
When the mustard seeds splutter, add garlic, ginger and green chillies
Sauté until the raw smell is off
Into it add the turmeric powder and sauté for a minute
Add the butter milk and then the cumin and fenugreek.
Note: Do not boil the buttermilk. Add the lemon juice of you want more souness.
DAY 2
Crushed potatoes
Ingredients
3 tsp coconut oil
½ tsp mustard seeds
½ tsp urad dal
½ tsp yellow lentils
4 cloves garlic (finely chopped)
4 green chillies (finely chopped)
1 onion (finely chopped)
1 ½ tsp salt
¼ tsp turmeric powder
1 tsp chilli powder
2 potatoes (boiled and mashed)
Preparation
Heat coconut oil in a vessel with thick bottom and splutter mustard seeds
Add urad dal and yellow lentils and sauté well
When the lentils turn brown add garlic, green chilies, onions and salt as required
Sauté well
Into it add chili powder and turmeric powder and sauté until the raw smell is off
Add the mashed potatoes and mix well.
Raw mango rasam
Ingredients
½ cup toor dal
2 raw mangoes
½ tbsp chili powder
¼ tsp turmeric powder
1 tsp salt
2 tsp coconut oil
1 tsp mustard seeds
1 tsp fenugreek
2 dried chillies
Preparation
Add the toor dal, raw mangoes, chilli powder, turmeric powder and salt in a pressure cooker and cook until it gives 3 – 4 whistles
When the pressure cooker has cooled down, add roasted mustard seeds, fenugreek and dried chilies
Mix well.
DAY 3
Snake beans stir fry
Ingredients
250 gm snake beans
1 cup onion (finely chopped)
3 garlic cloves
1 tomato
3 green chillies
1 tsp chilli powder
¼ tsp turmeric powder
¼ tsp coriander powder
1 tsp salt
Coriander leaves
Preparation
Add all the ingredients in a vessel with thick bottom and cook with the lid on
There is no need to add oil or water
Garnish with chopped coriander leaves.
Rasam (without oil)
Ingredients
100 gms lentils
2 tomatoes
2 garlic bulbs
1 tsp cumin
½ cup tamarind water
1 tbsp salt
1 tbsp rasam powder
1 tsp chilli powder
¼ tsp pepper powder
Some asafetida
Preparation
Cook the lentils and tomatoes in a pressure cooker with water as required
Into the cooked lentils add garlic and cumin
Cook well
When this mixture begins to boil add salt and tamarind water
Add rasam powder, chilli powder and pepper powder and continue boiling
Add asafetida and chopped coriander leaves and turn off the flame.
