Friday, 27 July 2012

Dal Tadka (Lentil Soup) + Fish Fry

This is our family favourite on a Saturday afternoon... had it every Saturday since I remember... and I just love it... Here's the recipe... It's simple to make, very nutritious, and quite tasty... Try it yourself...



Moong dal / Masoor dal (Lentils) - 1.5 cups
Turmeric - a pinch
Green Chillies - 3 or 4 (according to ur spice level)
Garlic – 3 to 4 pods (sliced or minced)
Coriander leaves - for garnish
Curry leaves - for garnish
Salt - to taste
Lime juice - 1 - 2 tsps

For Tadka:

Cumin Seeds - 2 tsp
Mustard Seeds - 2 tsp
Ghee - 2 tsps.
Hing (Asafoetida) - a pinch


·         Cook the dal with turmeric. (Take care to see that the Dal is not mushy)
·         Take a non-stick vessel and add ghee, cumin seeds and mustard seeds.
·         After the seeds splutter add hing.
·         Then add the green chillies and garlic and fry them for a minute.
·         Add the cooked dal and salt, fry for 4-5 minutes.
·         Garnish with curry leaves and coriander leaves.
·         Add some lime juice and serve it with roti’s/rice.



1 kg white fish fillets
1/2 cup bread crumbs / plain flour
Oil for frying

Masala: (Mix all the ingredients into a batter): 

2 sprigs of spring onion (Optional)
2" ginger
5 garlic flakes
4 green chillies
1/2 tsp turmeric powder
2 tbsp lemon juice / vinegar
1/2 tsp garam masala
1 tsp cumin seeds
1 cup coriander leaves
Salt as per taste


·         Clean and wash fish fillets.
·         Cut into big pieces of the fillets,
·         Heat the oil for frying.
·         Put the fish pieces in the batter.
·         Keep it for 1-2 hours.
·         Remove the pieces and roll in bread crumbs / flour.
·         Deep fry till it turns golden brown. Serve hot. 

Monday, 2 July 2012

Refreshing Cucumber Mint Water...


    • Medium cucumber, scrubbed well - 1
    • Spring chilled water
    • Ice Cubes - Plenty
    • Fresh Mint Leaves (rinsed) - about 10 (Optional)
    • Lemon / Lime (Optional)


  1. Remove strips of cucumber skin, creating 1/2-inch-wide alternating bands of peeled and bare cucumber. 
  2. Trim and discard ends. 
  3. Halve cucumber lengthwise; 
  4. Cut into 1/2-inch slices. 
  5. Combine cucumber and water in large pitcher; If you want, add lime or lemon.
  6. Slightly cut mint leaves to release their flavour, and add it to the pitcher.
  7. Stir the mixture, and let sit in the refrigerator for 4 - 8 hours, so that the flavours can infuse with the water.
  8. Serve over ice.