Simple Lunches 8

Recently the yogurt isles of the super market have been taking a little bit more of my time than I'd like, trying to decipher what the labelling actually mean, noticing Yogurts labelled 'All Natural' besides the Organic and the regular ones. I am not really sure what 'All Natural' means compared to the Organic ones. Here is an article that explains. This type of labelling is for sure confusing. Started to see 'All Natural' labelling on Dannon products long time ago but did not really pay attention because they don't have an Organic line as far as I know, but started to really notice and get confused when Stoneyfiled Farms which primarily markets Orgainc dairy products also started carrrying products labelled 'All Natural'. I have picked up 'All Natural' thinking they were Organic because the packaging is very similar. 'All Natural' is not Organic is what I have found googling. The article linked above makes some of it clear.


Carrot Rice and Tindora Stir Fry
Carrot Rice is a very simple recipe to make but very tasty and ofcourse nutritious and the color definitely makes it attractive. It comes in very handy as a weeknight meal and a perfect lunch to pack. Add a few cashews roasted in ghee for that extra special something.

Ingredients
1. 2 Cups Cooked Rice
2. 4 Carrots Grated
3. 3 Green Chilies chopped
4. 1/2 onion chopped
5. Seasonings mustard seeds, cumin and curry leaves
6. 15 Cashews broken and roasted in a little bit of ghee

Method
1. In a pan heat oil, add the seasonings followed by the green chilies.
2. Add the onions and saute till translucent.
3. Now add the carrots saute, add salt cover and cook till soft (the amount of cooking depends upon how cooked you like the carrots to be)
4. Now add the cooked rice and mix it well.
5. Garnish with cashews

Serve with a side of stir fried Tindora.

Milagai Puli or Green Chilli Preserve

The Green Chili Plants are starting to fruit and preserving them makes them last longer. I had set my mind on making some Milagai Puli which has a story behind it. My grandfather on his visits to Chennai always stayed at the Woodlands hotel, though the rooms were not 5 star quality, the individual rooms like villas and the greenery around the hotel made it feel special. The last time I had stayed there was about 15 years so don't remember much, the hotel also had a restaurant and during lunch time was crowded and bustling with activity. The taste of the food I do not remember what I do remember is my grandmom enjoying the Milagai Puli that they served there. I did not take to it much because of the ginger pieces but everytime we went there to eat lunch grandma asked for second or third helping of the Milagai Puli. This is my attempt to recreate the recipe and based on the recipes - Inji Puli and Puli Milagai. Both had the green chili chopped, the one from my memory had whole green chilies.

Ingredients
1. 20 Young Green Chilies slit
2. 2 tbsp Julienned ginger
3. 1 Cup of tamarind pulp
4. 2 Red Chilies split and seeds removed
5. Curry leaves
6.1 tsp mustard seeds
7. 1 tsp cumin seeds
8. 1 tsp methi seeds
9. 2 tsp jaggery
10. salt to taste

Method
1. In a pan heat oil, add the cumin seeds followed by the mustard seeds, when they start to splutter add the curry leaves and red chilies
2. Add the split green chilies and saute till they start to blacken
3. Add the ginger pieces and saute for a minute
4. Add the tamarind pulp, salt and bring it to a boil
5. Roast the methi seeds and powder
6. Add the jaggery, let it boil for a minute or two
7. Add the methi powder and mix and switch off the heat

Cool and save in an airtight container. Goes well with rice, idlis or chapatis.