Chick pea, Cucumber Salad in Tomato pockets

ahem..! Just trying to give a trendy,funcky name to this recipe.It actually started off as a simple salad\sundal for a evening munch. To add to presentation, I just stufed them in tomato. This is due to influence of watching Food network.I changed the vegetable base and stuffing to suite our taste buds.





Ingredients:

1\2 Cup - Kabuli Chana, (soaked and cooked, or canned)
1- Onion, finely chopped
1- Green Chilli, finely Chopped
2- Tomato. riped
1- Cucumber, diced


Tempering
1 tsp- Mustard Seeds
1\4 tsp- Asafoedia
1tsp- Channa Dal.
1tsp - Urad Dhal

Method

Heat oil in a wok. Add the mustard seeds, once they splutter, add the channa, urad dhals, asafoedia. Fry till slighty brown. then add the chopped onions and green chilli. Saute till the onions turn pink. Switch off and add the channa , salt and give a nice stir. Add the cucumber. Serve chilled or at room temperature.

Now to add some innovation to this traditional dish.

Take tomatoes and cut the edges. Using a spoon and gently scoop out the flesh and seeds. You can add this flesh to the salad.Add little salt and pepper in the pockets and fill it with the salad.Spray little oil on the tomatoes and bake at 375 C for 20 mins or till the tomatoes skin shrinks.

Raw Mango Pachadi

This is a very spicy recipe that our mother makes.This recipe takes me down the memory lane. Our mom used to pack mango pachadi and the delicious curd rice for lunch during school and college. This has always been a favorite for us.




Ingredients

1- Raw Mango, chopped
2tsp - Chilli Powder (or to taste)
1\4 tsp - Turmeric Powder
1\4tsp- Asafoedia
1\2 tsp - Mustard Seeds
2 Tsp- Oil
Salt - to taste

Method
Heat oil in a kadai\wok. Add the mustard seeds, once they sputter, add the turmeric powder, asafoedia and chilli powder.Add this temepred oil to the mango. Add the required salt and give a nice stir. This has shelf life for about 3 days, though mostly it gets finished on the first day itself :-)