Lime curry

Lime 2, peeled, deseeded and chopped, tamarind concentrate 1/2 tsp., shallots 12, chopped,
green chilli 2, cut into thin rings, paprika powder 1 tbsp., turmeric powder 1/4 tsp.,
asafoetida powder 1/2 tsp., palm sugar powder 2 tsp., salt to taste, coconut oil 30 ml.,
mustard seeds 1/3 tsp., dried red chilli 2, broken into 2 each, curry leaf a sprig.
In a half cup water add tamarind concentrate and all the spice powders, allow to soak.
Heat oil in a shallow pan, drop in mustard seeds, allow to splatter, drop in dried chilli and
curry leaves, followed by shallots, sauté till light brown, add salt, green chilli and lime, sauté
till well done, fully brown colour, add the spice mix, allow to boil.
Adjust salt, and add palm sugar. Curry ready.
Can keep for a week without refrigerating.
Serve with rice.

Nine pulse chaat

Nine pulse (lentils) 1 cup, soaked for 6 hours. Pressure cook for a whistle. ( to save time).
Fresh grated coconut 2 cups, salt a pinch, honey quarter cup.
Combine the ingredients together and serve as snack or can have as dinner.
High protein meal.

Beet leaf and Dal

Beet stem and leaves a bunch, chopped, Dal 1/2 cup, pressure cooked, shallots 5, chopped,
salt to taste, cumin powder 1/2 tsp., turmeric powder 1/4 tsp., grated coconut 1/2 cup,
mustard seeds 1/4 tsp., coconut oil 1 tbsp.
Heat oil in pan, drop in mustard seeds, allow to splatter, add shallots, salt, turmeric powder, mix well, and beet stem, sauté till tender, add cooked Dal, cumin powder and grated coconut,
combine well, adjust salt and transfer into a serving bowl.
Serve with rice/ chapatti.

Strawberry in yogurt

Strawberry 15 halved, green chilly 3, sliced, mustard seeds 1/4 tsp., curry leaf a sprig,
 dried red chilli 1, broken into 2, coconut oil 2 tsp., yogurt a cup.
Heat oil in a pan, drop in mustard seeds, allow to splatter, add dried chilli and curry leaves,
followed by salt, green chilly and strawberry, sauté till tender, allow to cool. Add yogurt,
mix well, adjust salt and serve with rice.