Lemon Sauce

Makes about 1 cup of lemon sauce
5 lemons
1/4 cup olive oil
1/4 cup water
pinch of salt
pinch of sugar
juice of 1/2 lemon
Directions

Wash the lemons well and peel them. We only need the yellow peel without the white part.


In a small sauce pan bring water to a boil. Only when the water is boiling add lemon peels and let them boil for 2 minutes. Drain and repeat this step for 5 or 6 times. It is important to repeat this step as it reduces the bitterness and removes the wax found on the lemon peels.

Place the lemon peels in the bowl of the blender. Add olive oil, lemon juice, salt, sugar and water.

Process for a couple of minutes until well blended and smooth.


Strain, cover and refrigerate. Store covered in refrigerator up to 4 days.







Nutrition factsWhole Sauce - Calories:569, Fat:51.9g, Saturated Fat:7.5g, Carbohydrates:43.1g, Sugar:12.2g, Fiber:12.8g, Protein:5.1 g, Cholesterol:0 mg, Calories from Fat 467, Sodium 169mg, Potassium 646mg, Vitamin A 2%, Vitamin C 412%, Calcium 12%, Iron 15%,Nutrition Grade C+, Daily Percent Values are based on a 2000 calorie diet.

Follow on facebook

Bhindi curry for rice

Watching the last match of sachin was very emotional. My grand father, uncle and brother are hard core cricket fans at home. i was left with no other option than joining them in cheering for Team India. I remember the days, when my grand father listens to cricket commentary in radio and also the days watching match in television munching snacks like seedai and boiled groundnuts. Those were the days sachin started to play. i started watching cricket in tendulkar era. it was also nice to watch the last match with my son. he kept on asking, why he is retiring, wont he touch the bat again and all.

I am a big fan of bhindi. i mostly prefer to have simple vendakkai poriyal with rice. sambhar and this kulambu are other preparations i make with bhindi. Now straight to the recipe.

Ingredients:

Bhindi / Vendakkai - 10
Shallots - 10 (finely chopped)
Garlic - 7
Tomato - 1 (finely chopped)
Tamarind - a lemon sized
Turmeric powder - a pinch
Chilly powder / Kulambu milagaai thool - 2 tsp's
Corriander powder - 2 tsp's
Salt to taste

For Tempering
Sesame oil - 1 tbsp
Mustard - 1 tsp
Fenugreek seeds - 1/4 tsp
Dry red chilly - 2
Curry leaves - 1 sprig

Method:
Soak tamarind in warm water for about 10 mins and squeeze and get the tamarind water ready.

Heat sesame oil in a pan. add mustard, fenugreek and dry red chilly. let the mustard pop. then add in the shallots and garlic. saute it well, till the onions turn translucent.

Add the chopped bhindi to the pan and saute it for 1 or 2 minutes. then add the tomatoes, turmeric powder, chilly powder / kulambu milagaai thool and corriander powder. mix well with the bhindi.

Add the tamarind water, salt to taste, curry leaves and mix well. add 1/2 cup of water and mix well. close the pan with its lid. let the curry get cooked in medium flame for about 8 - 10 minutes.

Check whether bhindi is cooked or not and remove the curry from flame. Serve hot with rice.

Follow on facebook

Dry Stuffed Brinjal Curry

Brinjal is my favorite. Dry version is what i am making now a days. Mixing this thick curry with hot rice and a tsp of ghee is the best way to eat and relish. To make this curry, you need to pick tender and small purple brinjals. Recently my 6 year old boy started to enjoy this curry. though he felt the curry spicy, he liked the masala stuffed brinjal very much!!

Ingredients:

Purple brinjals - 5
Sesame oil - 2 tbsp
Turmeric - 1/2 tsp
Salt to taste
Curry leaves - 1 sprig

For the masala:


Dry roast the following


1 tsp chana dal
1 tsp dhania
1 tbsp groundnuts
1 tbsp dry grated coconut / kopparai
4 dry red chilly
1/2 tsp white sesame seeds


Roast the following:


10 small onions
4 garlic cloves
1 tsp oil

Method:



Wash and dry the brinjals. cut them in x-shape just half through the brinjals. stuff the masala with spoon or with your fingers.



Heat a pan, add 2 tbsp of sesame oil, then add these stuffed brinjals and saute them for at least 5-10 mins in slow flame till the brinjals get semi-cooked.



Once the brinjals are semi-cooked, add in the remaining masala to the pan and mix well with the brinjals. add 1/4 cup of water, salt to taste, turmeric powder and curry leaves. Close the pan with its lid. let the curry simmer in slow flame for about 10 minutes. once the brinjals are cooked well and the curry is ready to serve.


Follow on facebook