Do-Something-Everyday, May 10, 2016
This Mother's Day I decided to stay home and cook a nice lunch for my husband and me (my husband did offer to take me out for lunch). We are empty-nesters and cooking has now become more of a pleasure than a chore. The lunch was a combo of healthy and indulgent: cucumber-tomato pachadi (raita), Rajma (Indian kidney beans) and poori (fried Indian bread).This three photos below show how the cucumber-tomato pachadi was made. To whit, I chopped a couple of skinned cucumbers into small bits and added chopped tomatoes. I blended a a few tablespoons of homemade yogurt. I roasted a teaspoon of coriander in hot olive oil and drizzled it over the mix. Added a little bit of salt to taste and sprinkled chopped coriander and mint on top.
If you are interested in making yogurt at home, follow my instructions here.
Here is the recipe for making Rajma, Indian kidney beans.
|Skinned and Chopped Cucumber and Tomato
|Roaster Cumin Drizzle
|Cucumber Tomato Pachadi
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