LUNCH OF THE DAY...

Here I share with you my meal of the day or lunch of the day..

TEESRYACHE TONAK

RED BHOPLA BHAJI

DRUMSTICK DAL OR SANGANCHO ROSS

MUDASHI FRY 

CHAPATI AND RICE(not pictured)

A FISHY THALI

I love to share what I cook for lunch most of the days at home..
Although its not possible to post one everyday, I do click pictures of the daily meal quite often.
I will share with you a meal which has lots of fish and hence fishy..

Here above is one of my favorite non-veg but thali exclusively made of fish.. There are many homes that I know of do not need anything extra other than fish fry or fish curry when they plan their menu..but in our home we need one vegetable to go along with the fried fish or fish curry ..
I normally don't do both on the same day.. i.e when I fry fish I do not make a curry and vice versa ..
But it sometimes happens that I get into a mood of cooking both..
This is what you see on the thali or plate and also some things that you do not see.
1.kalva* and potato tonak
2.radish or mooli leaves vegetable
3.fried king fish and mackeral 
4. chapati or roti
what you do not see or which I haven't taken a picture of is ,what is served once you finish eating the roti.
 Dal and rice or fish curry and rice are served .. sometimes I make to two dishes to go with the rice and the second being coconut milk kadi or sol kadi or curds

* kalva are like small oysters which you get cleaned in water, you have to only removed a rocky hard portion at the tip of the oyster..
will write the recipe in a separate post.

FOOD FOR THE DAY...

I spent a lovely weekend at Pune a place which is about 3 hours drive from the place I live (Mumbai).

Its Ganesh chaturti now , its a Hindu festival , for details you can read here.

I have my aunt staying in Pune whose new House I havent visited and so we felt that this was the best time for us  to visit her and also enjoy the festivities of that place.

This food thali was what I cooked the day before I left for Pune, I wanted it to be simple as I did not have much time as lots of things had to be done and things had to be packed.

Mumbai being a big metro city everything that we need to cook a certain type of meal is always available which is not so in Pune. So my aunt had her list of things that she would like to get and so I had a lot of shopping to be done and so...this above meal

white vatana tonak or wet curry vegetable 

varan or toovar dal

chapati, rice , curds etc....

I will make a separate post for the recipes as and when I get the time...

AAYIS FOOD

A little more of my mom's food...
My sister had come down from the US last month so my mother planned one evening where she would make some very traditional fare and which could be enjoyed by all of us.

THE TABLE WITH THE GOODIES.


so, a day convenient for all of us was chosen ,here in the pictures you will see a typical home cooked meal that my mother made for all of us ... Here you will see there is no presentation, no frills or show . I took the picture just as it was on the table and did not even shift or move anything for improving the look of the picture.

DALIMBI USAL

I just wanted all my friends to see how it at home when food is served with love and affection .
In the earlier days as i said in my last post ,it was the quality and quantity that mattered and the rest was sorted out on its own...


MASOORCHE TONAK AND BATATYACHE BHAJI



KADI , RICE , CHAPATI.


The menu was :

dalimbi usal
batatyachi bhaji (potato vege)
boondi raita
masoor masala or as we say in goa "masurche tonak"
sol kadi or kadi made with coconut milk
chapati
rice
and the only thing that was bought from out was the chicken biryani (for my brotherinlaw)
There was fried fish and fish curry which is not in the picture they were on the gas stove being heated while i took the pictures.
but once everything was served i had no patience to wait and click some more photographs my mind was only on the yummy food ....

MASOOR TONAK.......

This is a typical goan recipe which we call as “TONAK” you can change the main ingredient with the same masala and procedure and the name changes. The taste remains almost the same.
Here I a writing about the veg tonak which can be made tasty and ‘non-veg’ by adding some prawns to it.
INGREDIENTS.

2 cups Masoor (whole not dal)
3 medium sized onions
11/2 cup grated coconut
2 medium sized potatoes cut into cubes (large)
2tsp Garam masala powder
1sp red chili powder
1 tsp dhania jeera powder.
Large marble sized tamarind ball
Salt to taste.

METHOD

Soak masoor in 4 cups water for about 2-3 hours.
Finely chop 2 onions and slice the third onion
Peel and cut potatoes into cubes.
Drain water from the masoor and mix with potatoes
Pressure cook for 1 whistle (be careful as the masoor cooks quickly and may get mashed)
You can cook it without the pressure cooker too but this takes a bit longer.
Take a kadai, heat and add oil
Add the sliced onions, when the oil is hot. Stir till the onions turn brown
Now add the grated coconut, fry till they become nice and brown.
Grind this mixture with the marble sized tamarind.
Take a pan, heat and add oil to it.
Add the finely chopped onions and stir fry don’t let them turn brown.
Add all the masalas and stir
Now add the cooked masoor and potatoes
Add salt and let it cook for sometime.
Finally add the ground coconut and onion paste.
Let it boil for some more time
A tasty masoor masala is ready.


THIS IS A RECIPE FOR MY FRIEND 'NUPUR' from onehotstove.

LUNCH ON 21st JULY....

Today is my husband’s birthday. My husband loves sea food and if a meal has fish cooked in good proportions he is happy.

So my menu revolved around fish that I had purchased from our local market yesterday.
Whenever I cook an elaborate fishy menu, I always go for my fish purchase one day before the actual cooking, so that I can plan the dishes and start early in the morning.
Now being a rainy season, fish is not available as it should be and you find that most of the fish being sold is frozen. I managed to get some fresh promfret, prawns and kingfish or surmai.

The menu was

Masoorche tonak or masala masoor with prawns
Cabbage salad you will find the recipe here
Surmai and promfret fried
Chapatti
Rice
And varan or yellow Tovar dal.
And some cool dahi.

LUNCH ON 21st JULY....

Today is my husband’s birthday. My husband loves sea food and if a meal has fish cooked in good proportions he is happy.

So my menu revolved around fish that I had purchased from our local market yesterday.
Whenever I cook an elaborate fishy menu, I always go for my fish purchase one day before the actual cooking, so that I can plan the dishes and start early in the morning.
Now being a rainy season, fish is not available as it should be and you find that most of the fish being sold is frozen. I managed to get some fresh promfret, prawns and kingfish or surmai.

The menu was

Masoorche tonak or masala masoor with prawns
Cabbage salad: The recipe you will find here.
Surmai and promfret fried
Chapatti
Rice
And varan or yellow Tovar dal.
And some cool dahi.