Lunch for today is fruits(grapes, apple, strawberry,banana) and biryani with egg, potato, soya chunks.
Lesson learnt : biryani is not something that should be cooked in hurry. I had already started cooking it and then hubby told me he wants to go early. It needs a lot of time to cook. To make it cook soon, I added more water and cooked on ‘high’. The rice grains got sticked to each other by doing this. But still the biryani tasted great, ‘not-so-good looking tasty biryani’ :D.
All these days I was including coriander leaves in coconut chutney and call it ‘coriander chutney ‘. But I knew I was missing something. I always loved the chutney that my friend Poornima prepares with masala dosa . But out of sheer laziness, I always skipped it whenever I prepared her version of masala dosa . I took the recipe of her chutney long back, but never tried it. This time I made sure to prepare this and the combination tasted divine.
Ingredients: 1/2 cup fresh/frozen coconut 3-4 green chilies 5-6 curry leaves 1/4 cup coriander leaves 2-3 garlic cloves(small) (if using American big garlic, use just 1) 1/4 cup dalia split ( Kadle pappu/hurigadale/chutney daal/putani ) 1/4 tea spn tamarind extract Oil Salt
Method: Heat oil and fry green chilies. Grind them along with all other ingredients. Serve with dosa or idli .
Serves : 3-4 Preparation time : 10mins
Note: In the following picture, the dal at the right should be used for this chutney. Notice the difference between normal chana dal and this dal. (This picture is for beginners for more clarity).
