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Vegetable Marathon-Beans Round Up

Sunday, May 16, 2010

Hello Guys,
Thank you so much for making this event successful.I been very busy these days n unable to blog with full pace. Thanks for your encouragement and support in my tough times. Also, Special thanks to Priya of Mharo Rajasthan's Recipes and Suma of VeggiePlatter. So here i am, with my roundup for Vegetable Marathon-Beans. If i miss any of your recipes, please let me now. I will repost the roundup..


Kalai of My Recipes Diary is hosting vegetable marathon for the month of may


Azukis
Azuki Pie from Sweet Artichoke
Coconut azuki & mango agar-agar from Palate Desires
Adjuki Beans-Bottle gourd Curry from MahiArun's Kitchen

Beans
Stir fried beans with shallots and garlic from  Look Who's Cooking Too
Simple Green Beans from Look Who's Cooking Too
Tofu and sprouted bean salad from kitchen samraj
French cut Beans Fry from Anita's Kitchen
Beans Curry with Roasted Gram from My Home Kitchen
Binis ki phalli ka salan from Hyderabadi cuisine recipes
Black Eyed Peas
Lobhia aur Khumbi (Black Eyed Peas with Mushrooms) from In Vogue at Home
M'Baazi - Dry Beans Nairobi Styl from Mharo Rajasthan's Recipes
Broad Beans
Parupu Usili from vidhu's kitchen
Broad bean curry from simply food
Chick Peas
Chick peas chappati from kitchen samraj
Masala Pathirium kadala curry yum /Masala Pathiri  from Zesty South Indian Kitchen
Channa masala from spicyturnsovers
Bhune Chane from Mharo Rajasthan's Recipes
Chickpeas and Red Raddish Rice & Salad from  SUMADHURA
Fava Beans
Ful medames from Seduce yourt astebuds
Lima Beans
Lima Beans Curry from Anita's Kitchen
Lilva Beans
Surti Papdi Lilva Kurma  (Aanapa ginjalu / Pithuku Bedalu ) from Tamalapaku  

Moong dal
Bubur kacang hijau from kitchen samraj
Palakottai pachai payir kuzhambu from kitchen samraj
Kandi Podi from VeggiePlatter
Hari Moong Ki Dal from Mharo Rajasthan's Recipes
Hare Moong Ka Cheela from Mharo Rajasthan's Recipes
Greengram Sprouts Raita from Veggie Platter
Sprouted Moong Salad from Mharo Rajasthan's Recipes
Mixed Lentils
Panchmel Dal from Mharo Rajasthan's Recipes
Beans Pockets from Anita's Kitchen
Dal Makhani from Kitchen Gossip
Mixed Sprouts Chappati from kitchen samraj
Mixed Sprouts and Soy Cutlets from kitchen samraj
Vegetarian Harira from Veggie Platter
Lentil Broccoli Kurma from  MahiArun's Kitchen
Spicy Five Grain Spaghetti from  Annarasa
Pinto Beans
Pinto Bean soup from Few minute wonders
Beans n Corn Fritters with Veggies from Anita's Kitchen
Peas
Peas-Carrots-Paneer in Creamy Sauce from Mharo Rajasthan's Recipes
Cabbage & Peas curry from Palate Desires
Red Kidney Beans
Slow cooker Dhal Makhni from Veg Inspirations
Rajma curry from spicyturnsovers
Rajma from RecipeGrabBag
Rajma kheer from kitchen samraj
Rajma briyani from Oh Taste n See
Soy Beans
Baked spicy soybeans: Perfect munchies from Zesty South Indian Kitchen
Toor Dal
Vankaya Tomato Pappu from VeggiePlatter
That's all folks!!!!!!!!!!!!!!!!!!!

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sorry guys

Wednesday, April 28, 2010

Hello guys,

Its been a while that i posted a recipe. Lately, i been very busy n couldnt able to blog.. I am sorry for that. I got a job n busy with that stuff. So please, accept my sorry n wish me goodluck at my job.. I will be back in 10-15days, once i got adjusted to new place..

Well, happy blogging!!!1

Thanks for your support,
Silpa..

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How to: Ginger Garlic Paste

Wednesday, April 21, 2010

Ginger Garlic Paste: This is the most imp ingredient in Indian cooking. As we all need this ginger garlic paste in our daily cooking. So, instead of making it daily, of-course some people like it to make fresh. But in these busy days, its a nightmare to make it daily. So, instead of making it daily u can make it once n store in fridge.


Remove the skin of ginger if it has any blk spots are dents..Same wth garlic too.This helps paste to retain its original flavor for longer periods.


All you need to make ginger garlic paste:

 Ginger : Garlic in 1 :1 ratio.  
For  1cup ginger take 1cup garlic. Grind it to a smooth paste by adding 1/2 cup water or required but not too much. Take it into a bottle n store it. If u want u can add 1tsp salt to this paste.
Make sure all the utensils u use to make this paste are  clean n dry. otherwise paste may turn to green color. Always use fresh ginger n garlic to make this paste. Always store in refrigerator and can be store upto 1month. 

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Reposted for Events

Monday, April 19, 2010

French cut Beans Fry

This goes directly to my own event Vegetable Marathon-Beans

Lima Beans Curry

Also, goes directly to my own event Vegetable Marathon-Beans

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Beetroot Fry

Sunday, April 18, 2010

It is difficult to believe how the hardy, crunchy often rough looking exterior of raw beets can be transformed into something wonderfully soft and buttery once they are cooked. While beets are available throughout the year, their season runs from June through October when the youngest, most tender beets are easiest to find.
Edible green leaves are attached to the tapered round or oblong root portions that we know as beets. While we often think of beets having a reddish-purple hue, some varieties are white, golden-yellow or even rainbow colored. The sweet taste of beets reflects their high sugar content making them an important raw material for the production of refined sugar; they have the highest sugar content of all vegetables, yet are very low in calories 
(whfoods)
Beets are my fav, may be bcoz of their  eye catching color n buttery taste. My mom used to make lot of varieties wth beets ranging from sweets n savories to curries. 

Ingredients:
Beets: 1 big, peeled n chopped finely
Onion: 1 medium, chopped finely
Oil: 1tbsp
Red chili: 2-3 flakes
Channa dal: 1 tsp
Cumin n mustard seeds: 1 tsp each
Red chili powder: 1tsp
Coriander powder: 1tsp
Garam masala: 1tsp
Salt: to taste
Garlic: 4-5 cloves, crushed


Preparation:
1) In a pan heat oil. Add red chili n Channa dal. Fry for 1 min.
2) Add cumin n mustard seeds. let them splutter  n add onions. Fry for 5mins or until onions are transparent on medium heat.
3) Stir in chopped beets n fry for 10 mins on medium to low heat covered.
4) By now beets will be soft. Cook for another 2 mins on medium to low heat uncovered.
5) Sprinkle all spices n adjust thm to ur taste. Cook for 1 min
6) Add crushed garlic cloves n cook for 1min n switch off.
Enjoy this delicious n healthy Beets fry with rice or chapathi.

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