Tag Archives: winter food

Green Lentil and Sweet Potato – Protein Rich

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Recently I have been blogging about some protein rich food, I have tried out many breakfast and now to the lunch. As this is rich in protein, its good for weight watchers and body builders. Protein rich Lunch – Green Lentil and sweet potato rice with Sauted Carrots n Beets and Fish Fry.

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Protein Rich Lunch

Let me share the recipe of Green Lentil and Sweet Potato…

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Green Lentil and Sweet Potato

Ingredients:

  • Green Lentil / Mung Bean / Paasipayaru – 1 cup
  • Chilli powder – ½ tsp
  • Cumin powder – ½ tsp
  • Sweet potatoes – half the quantity of the green lentil
  • Salt to taste
  • Oil – 2 tsp

Preparation:

  • Pressure-cook or boil green lentils for 3 whistles (mashing consistency).
  • Pressure-cook sweet potato for 3 whistles (cubes but able to mash).
  • Heat oil in heavy bottom vessel; add the boiled mashed potatoes followed by chilli powder and Cumin powder with little salt.
  • Mash the green lentils and add them to the sweet potatoes, pour ½ cup of water, cook in medium flame by stirring once in a while.
  • Sprinkle salt and remove from fire.

For Sauted Carrot and Beet:

Peel and chop the carrots and beets lengthwise, steam them. Heat a tsp of olive oil in a pan, add the steamed carrots and beets followed by salt and pepper powder, give them a toss and transfer it to a plate.

For Fish Fry:

Marinate the Fish, with lime juice, salt and pepper powder for 30 mins, shallow fry the fish pieces and serve with onions and lemon wedge.

 

Paal Kari / Mutton Cooked in Coconut Milk

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Paal Kari is one of the most special dishes prepared in and around Tuticorin for Christmas. This goes out well with Coconut Milk rice, Toasted Bread, Hoppers /Appam. We induce Butter Beans to this curry, but I have induced Rajma / Red Kidney Beans. Let me share the recipe…

CLICK HERE for more Christmas recipe and CLICK HERE for more Lamb Recipes.

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Paal Kari / Lamb Cooked in Coconut Milk

Ingredients:

  • Mutton / Lamb – 250 gms
  • Butter beans / Overnight soaked Rajma – 20 gms
  • Onions – 200 gms
  • Potatoes – 150 gms
  • Green chillies – 3 nos
  • Cumin seeds – 1 tsp
  • Fennel  seeds – 1 tsp
  • Black peppercorns – ½ tsp
  • Cinnamon (1” inch stick) – 2 nos
  • Coconut milk – 2 cups
  • Cloves – 5 nos
  • Star Anise –  2 nos
  • Ginger (1 “inch stick) – 1 no
  • Garlic – 7 cloves
  • Salt to taste
  • Curry leaves – 2 sprigs
  • Sesame oil – 1 tbsp.

Making of Paal Kari / Lamb Cooked in coconut milk –

Preparation:

  • Clean the lamb/mutton pieces and keep it aside.
  • Finely chop half the quantity of onion and roughly chop the rest of the pieces.
  • Peel and roughly cube the potatoes to pieces.
  • Take the roughly chopped onions, ¾ tsp of cumin seeds, fennel seeds, ginger, garlic and black peppercorns all together and coarsely crush them.
  • Bring 2 to 3 cups of water to boil in a pressure-cooker, add the mutton/lamb pieces, and all the crushed ingredients, and pressure-cook for 4 to 5 whistles.
  • Heat oil in a kadai, add cinnamon, cloves, star anise, leftover cumin seeds and curry leaves, wait until they crackle.
  • Add the finely chopped onions, and cook until they turn transparent.
  • Add the cubed potatoes and cook for 5 mins.
  • Pour the pressure-cooked mutton along with the beans and the stock.
  • Add salt, followed by the coconut milk, cover and cook until the curry thickens and the oil starts floating on the top.

Serve hot with Coconut milk rice or Toast Bread.