Lunch is such a wonderful meal when one is unemployed and staying home. Last night we went to the MBA Happy Hour and had a great time with our friends. Thursday evenings are a highlight in my week. Anyways it was filled with lots of yummy junk food that we ate outside like steak fries (no mom, there is no steak in it, they are just thick cut fries), battered and fried mozzarella sticks, and pizza from NYPD. So this morning for me required a bit of detox, with a laaaate lunch. I volunteered this morning (Working with an Austistic Child in the Son-Rise Program. I will write more on that later in my friends section. Stay tuned). Of course I came back around noon and wanted a nice hot meal but didn't want to cook it all from scratch.
What to do but scrounge around in the fridge for leftovers. Ever done that? Opened the fridge and just stared inside, not liked anything and closed it up without taking anything out. Glass refrigerator doors are a good thing, when I grow up I am going to get one. Anyways, back to my lunch.
So lo and behold, I had some edible leftovers. Enough for two people to eat very well; cabbage curry, beans curry, cauliflower curry, carrot salad, and green pepper sambar.
Well I've come up with a theory that leftover foods taste better when there is one fresh dish. So I whipped up a piping hot rasam, using of course toor daal that I had cooked and diligently kept in my freezer, in ziploc bag servings for such lazy occasions. Lunch was served. I didn't take pictures of the second course; buttermilk and rice, green pepper sambar on the side, and of course my dad's avakkai pickle. By then my hand was messy from eating and I wasn't about to interrupt my degustation to take pictures.
1 cup thinly diced beans, 1 tsp mustard seeds, 1 tsp urad daal, 2 dried red chillies, curry leaves, asafetida a pinch, a pinch of sugar.
1. Steam the beans for 3-4 minutes in the microwave.
2. Splutter the mustard seeds in oil, then roast the urad daal, asafetida, curry leaves, and dried red chillies.
3. Add the beans and mix with salt. My Lalli periamma gave me a secret to add a pinch of sugar to the beans if you are not adding the traditional grated coconut.
4. Let this steam on low heat until the beans are nice and tender.
1.5 cups water, tomatoes diced, 1/4 cup of tamarind juice, 1 tbsp rasam powder, salt, curry leaves, 1/2 cup cooked toor daal, asafetida, mustards seeds, cumin seeds, cilantro to garnish.
1. Boil the tomatoes in the tamarind juice, with rasam powder, salt, curry leaves and water.
2. Once the powder has cooked and smells lovely, add the cooked daal. Turn off the heat at this point.
3. Splutter the mustard seeds in ghee, add the cumin seeds, asafetida, and curry leaves until the ghee foams. Add to the rasam, and garnish with chopped cilantro.
I recommend not keeping food for more than a week in the fridge, simply because after a week you begin to forget when you made it and it will start to go bad! But I am always impressed when my mother in law puts together things from my fridge and never wastes anything! And yes guys, even the rice was reheated! (I know blasphemy in some circles).
Verdict: Thumbs up from my husband.