Mind is in its own place. It can make a hell of heaven or a heaven of hell

Frech cut beans fry

Monday, November 30, 2009

French cut beans are made by cutting the bean in half lengthwise. This thin strips of beans goes very well for salads, casseroles, Indian fry's , what not?? Everything.
French cut beans fry is one of regular dishes in my kitchen. Actually this is Vishnu's dish. He taught me how to make this fry. The taste of this crunch French cut beans fry is little bit similar to our tindora fry( dondakaya fry).

This fry can be cooked up to two consistencies. Those who want a juicy or little bit  raw taste, you  can half cook the beans. Those who want that authentic Indian taste u have to cook them until they are crunchy n fully cooked.
This crunchy French cut beans fry is made in jus 2 simple steps.. first boiled to perfection and then cooked until u get desired consistency. All u need to do is jus add tempering n sprinkle spices.

French cut green beans: 1 frozen packet
Oil: 1tbsp
Cumin seeds: 1tsp
Channa dal: 1tsp
Mustard seeds: 1tsp
Red chili: 2
Garlic cloves: 3-4, crushed
Red chili powder: 2tsp
Salt: to taste

1) In a microwave bowl, add frozen beans and 1 cup water. Cook for 10 mins on high, stirring in 5 mins interval. Now cook for another 5-7 mins on 50% power. 
If u want to cook in a pan, then take water in a heavy sauce pan. Bring to a boil. Add beans n boil for 10-15 mins.
2) Strain them n keep aside.
3) Now heat oil n add red chili n channa dal. fry for 30 secs. Add cumin and mustard seeds, fry for 30 secs.
4) Stir in beans and cook for 10 mins on medium heat, covered.
Those who want half cooked fry, u can add salt n chili powder n fry for 3-4 mins, uncovered. Add Garlic n switch off.
5) Add a pinch of salt n stir well. Again cover n cook for another 10 mins, on medium-low heat.
6) Add chili powder n salt n cook for 3-4 mins, uncovered. Add crushed garlic n switch off

Enjoy this crunchy French style bean fry with steamed rice. 

Tip: If u want u can add coriander powder or garam  masala. At the end add coconut powder. it gives  very good taste.

This goes to my own event Vegetable Marathon-Beans


Beauty Tips

  • Give Mud Therapy a Try! It detoxifies the joints in your body, releases stress, and revitalizes your skin.
  • Boil fresh carrot paste with little quantity of water.  Add Egg white n sour Yogurt (curd that is left out for 3 days). apply to hair n wash it after 20 mins. Its gives natural shine to hair.
  • Pour a cup of green tea after head bath on hair directly. Don't wash the hair. Wrap the hair in a towel for 5 mins. Its a natural conditioner. 
  • Watch your posture. How you carry yourself affects how people perceive you more than you think! Perk up that chin, throw those shoulders back, and glide through the air as if you just signed a ten million dollar contract.\Use a gentle soap like Dove for acne prone skin. It makes your skin a lot less oily because its PH balanced.
Will be updated regularly. Leave a comment if u have any tips. I will post it them with your name...


Choclate Fudge

Fudge is a type of confectionery which is usually very sweet, extremely rich and sometimes flavoured with cocoa, chocolate, butterscotch or even peanut. Fudge is made by mixing sugar, butter, milk and flavorings. Really, all you need is  a saucepan and a refrigerator for this delicious dessert.

This  Chocolate fudge makes the perfect gift for family and friends during the holidays. I love the creamy chocolate taste and it is really easy to make.. Jus in 6 mins your cooking will be done to make a perfect fudge.
 All you need to do, to make a perfect fudge is jus using the right amount of ingredients n mixing them to get a smooth creamy consistnecy. 
My Husband is a big lover of chocolate, so for yesterday's "sweet sweet disaster"  i thought of giving him a nice treat as of weekend by making his favorite desert--chocolate fudge 

So here is the perfect recipe for chocolate fudge:

Granulated sugar: 1 1/2 cups
Evaporated Milk: 2/3 cup (5 fl.-oz. can)
Butter or margarine: 2 tbsp
Salt: 1/4 tsp
Miniature marshmallows: 2cups
Semi-Sweet Chocolate Morsels : 1 1/2 cups (9 oz.)
Almonds,Pecans or walnuts (optional): 1/2 cup chopped
Vanilla extract: 1tsp

1) Line 8-inch-square baking pan or any pan in square shape with foil.

2) Combine sugar, evaporated milk, butter and salt in a sauce pan on  medium heat.

3) Bring to a full rolling boil over medium heat, stirring constantly. Approx:  5 mins 

4)  Remove from heat.
5) Stir in marshmallows, morsels and vanilla extract. 

Stir vigorously until marshmallows and morsels are melted. 

6) Add nuts and stir well. Keep some nuts aside so that u can use alter.
7) Pour into foiled baking pan.

 Garnish with remaining nuts on top.

8)  Refrigerate for 2 hours or until firm.

9) Lift from pan and remove foil. Cut into pieces.
10) Store in a air tight container for up to 2 weeks.

Enjoy this rich, creamy,delicious chocolate fudge. Its a perfect desert for  gift giving on Thanks Giving or for Christmas.  

FOR MILK CHOCOLATE FUDGE: 1 3/4 cups  Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels. 

FOR BUTTERSCOTCH FUDGE: 1 2/3 cups  Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels. 

FOR PEANUTTY CHOCOLATE FUDGE: 1 2/3 cups Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.


Cauliflower Mulugu Peratu

Monday, November 23, 2009

King of Cauliflower Dishes

Cauliflower, a cruciferous vegetable, is in the same plant family as broccoli, kale, cabbage and collardsThe milk, sweet, almost nutty flavor of cauliflower makes us to carve for it. Cauliflower mulugu peratu is the unique dish that comes from south India. This dish so unique that we don't need any of our regular curry spices.
No red chili powder, no coriander powder, no garam masala and even turmeric. Wat? u think i am exgarating right?? But its real no powders or any thing-- jus (CPG) -Cumin seeds,  Peeper, Garlic  n our Indian special --- Tempering..
Boiled to perfection and then cooked with our CPG  masala along with onions for that curry effect. This cauliflower mulugu peratu leaves us in divine pleasure. But i added a little bit red chili powder as he is a little bit spicy eater. But the original recipe doesn't call for chili powder..

So lets go to the easy yet delicious cauliflower mulugu peratu recipe: 

Cauliflower: 1, cut into small florets
Onion:1 big, finely chopped
Green Chili: 2, chopped
Butter: 1tbsp
Red chili:2
Channa dal: 1tsp
Urad dal: 1tsp
Cumin seeds: 1tsp
Mustard seeds: 1tsp
CPG Masala:
Cumin seeds: 1tsp
Pepper: 11/2 tsp
Garlic: 5-6 cloves
Cilantro: To garnish

 Crush all the cpg masala ingredients into a coarse mixture in a mortar with pestle 

1) First take the cauliflower florets in a micro wave bowl n add water to cover florets. Cook for 10 mins on high.( if u want to boil on stove, then first  boil water and add florets. Cover n cook for 10 mins on medium heat.) 

Don't cook them too soft. jus cook until they are fork tender.
2) Drain the water from florets n keep them aside.
3) In a pan, heat butter n add all the tempering ingredients. Fry for 1 min.
4) Add little bit of CPG masala n cook for 15secs.
5) Now add onions, gren chili n cook for 5 mins. Jus until they leave their raw smell. Onions have to be little bit crunchy.
6) Now add remaining CPG masala n cook for 30 secs.
7) Now add florets n stir well. Cook for 2-3 mins or until florets absorb masala flavor. Max of 5 mins.
8) Switch off n garnish with cilantro.

 Enjoy this crunchy delicious cauliflower mulugu peratu with rice... 


Pappu Charu/ Pappu Plusu/Toor dal soup

Pappu Charu is a common dish in Andhra region. This soup is slightly different from sambar, another traditional soup in south part of India.. Pappu charu/ pappu pulusu, is made of dal, tamrind, veggies n tempering. But for sambar  the whole process is same except adding the sambar powder.
My mom used to prepare in large batches, so that we can have it at least for 2 days.. Served with hot rice, ghee n vadiyalu or papads, this dish leaves us in heaven..
We can use lots of veggies in pappu charu. Drumsticks, bottle gourd, okra are main veggies for pappu charu.  It goes well with fry's. Main combination's in my house for pappu charu are- potato fry, tindora fry, okra... wat not, everything goes well with this soup..
My favorite ingredient in pappu charu is onion. I rush for them when it is done. They are so tasty that jus melt in your mouth. I like when onions when they are in shape.

Source: Own
Preparation time: 15mins
Cooking time 20 mins

Toor dal: 1cup
Tamarind: 2tbsp paste or big lemon sized soaked in hot water
Onion: 3-4, small, halved, Keep ends intact
Tomato: 1, diced
Carrot: 1 sliced
Green chili: 5-6, sliced length wise
U can use any kind of veggies like radish, okra, egg plant, beans, drumsticks,bottle gourd...
Chili powder: 1tsp
Salt: To taste
Coriander powder: 1tsp
Turmeric: 1tsp

For Tempering
Oil: 2tbsp
Mustard seeds: 2tsp
Cumin seeds: 2tsp
Urad dal: 1tsp
Red chili: 2-3
Garlic cloves: 3-4
Curry leaves: 2 springs
Hing/ asafeotida: pinch
Ghee/butter: 2tsp

1) In a pressure cooker,. cook dal with 3 cups of water for 3-4 whistles(depend son cooker). Mash it with spatula.
2) After releasing pressure, add tamarind, turmeric, red chili powder, coriander powder n salt and mix it. Now add vegetables n 1tsp oil. Add 3-4 cups water (Dont make it like rasam or too lightt. The consintency of charu should be like thick buttermilk. U should leave at least 3inch below the level of cooker, so that when u cook it doesn't over flow).

3) Cook for 10 mins, covered without putting whistle on medium heat.
4) Now reduce the heat to slow n remove the cover.
5) Now, on medium heat cook for another 10mins or until onions are tender
6) In a pan, heat oil n add red chillies. Fry for 30secs. Add urda dal, hing n fry for 30secs .
Now add, mustard seeds. Let them splutter n add cumin seeds. Add curry leaves n garlic pods. Fry for 30secs.
7) Transfer it to boiling soup n reduce the heat n cook for 2 mins. Adjust chili powder n salt to your taste.
8)  Garnish with cilantro.

Enjoy with hot rice or idli, dosa...

       Pappu charu with rice n potato fry..


Egg fry/ Kodiguddu Porutu/Egg Porutu

Egg porutu is one of those simple Andhra dishes. In jus matter of mins, this delicious yummy yummy egg fry will be ready. All it takes to prepare this egg porutu is -- onion for consistency, green chili for a special flavor, which comes  when it is combined with egg, a group of spices for authentic Indian taste. 

It is another simple dish that i prepare when i am not in a mood of cooking or as a second curry for some pulusu or gravy curries or, most of the times as an Sunday night fry.   Hash browns fry n egg porutu makes my day simple n relaxed. I am not  a big fan of egg, especially egg white. I used to eat jus yellow, when it is an egg curry. So my mom always make my egg as an omelette or egg porutu, so that i can get all the nutrients. 

Source: own
Cooking time: 10 mins
Serves: 2

Egg: 3
Onion: 1 big, finely chopped
Green chili: 2 , chopped
Oil: 2tbsp
Mustard seeds: 1tsp
Cumin seeds: 1tsp
Channa dal: 1 tsp
Red chili: 1
Red chili powder: 1/2 tsp or to taste
Salt to taste
Coriander seeds:  1tsp, coarse powder
Cilantro: To garnish

1)  In a pan, heat oil n add red chili, channa dal, mustard n cumin seeds. fry for 45 secs.
2) Add onion, green chili n a pinch of salt. Cook for 5 mins or until onions are tender.
3) Now move onions aside, break the eggs . Fry for 1min without mixing with onion.
4) Now stir onions and egg. Add salt, coriander powder, red chili powder n cook for 3 mins.
5) Switch off n add cilantro.

Enjoy with rice, chapathi. It goes really very good with poori


Kidney beans fry/ Rajma fry

Saturday, November 21, 2009

The kidney bean otherwise called 'the chili bean' with its dark red skin is named for its visual resemblance to a kidneyTrue to their name, these popular beans are kidney shaped and are especially good in simmered dishes where they absorb the flavors of seasonings and the other foods with which they are cooked. 

Kidney beans are a very good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, kidney beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, kidney beans provide virtually fat-free high quality protein. 
Just one cup of cooked kidney beans supplies 177.0% of the daily value for molybdenum and also gives 18.67 of the daily value of thiamin-B1 and vitamin K. It is also a good source for omega 3 fatty acids(12.50 of DV).
Normally, i prepare juicy curries with kidney beans for chapathi's. Today, i was not in a mood of making or eating chapathi. Moreover, my husband doesn't like eating rajma curry with rice. He prefers it with chapathi ,naan n puri's... 
So, i decided to make experiment with kidney beans. I want to make it as a dry curry. So, i boiled it as usually n made a dry curry.

Source: own
Preparation time: 5 mins + 20 mins
Cooking time: 15 mins
Kidney beans: 11/2 cup, soaked overnight
Onion: 2, medium
Green chili: 2-3, chopped
Oil: 2tbsp
Channa dal: 1tsp
Cumin seeds: 1tsp
Mustard seeds: 1tsp
Red chili: 2-3 
Ginger garlic paste: 2tsp
Coriander Powder: 2tsp, 1+1
Red chili powder: 2tsp, 1+1
Turmeric: 2tsp,1+1
Garam masala: 1tsp
Salt: to taste
Cilantro: to garnish

1) In a pressure cooker, cook beans for 1-2 whistle's(depends on cooker, dnt cook them until mushy) by adding 1tsp each: salt, coriander powder, red chili powder, turmeric. 
2) Strain the remaining water into a bowl( u can use this water in rasam). Keep beans aside in a strainer, so that they will get dry.
3) In a pan, heta oil n add channa dal, red chili. Fry for 30 secs. Add, mustard seeds n cumin seeds. Let them splutter.
4) Add onions, green chili and a pinch of salt. Cook them until onions are translucent.
5) Add turmeric, ginger garlic paste n cook for 1min.
6) Now add, strained beans and cook for 5 mins uncovered
7) Now add salt,red chili powder,coriander powder n cook for another 5mins, uncovered.
8) Adjust spices according to your taste n add garam masala. cook for 2mins.
9)Switch off n garnish with cilantro.
Enjoy your dry rajma curry with rice or chapathi.


A Sweet Sweet Disaster

Friday, November 20, 2009

Yesterday, it was so funny because my husband was so hungry that he mailed me from work to make something to eat. Normally, we wont eat any kind of snacks during weekdays. So, i thought of preparing his favorite dish " Bread Halwa" , a simple yet delicious dessert. I prepared all my stuff to make bread halwa. But suddenly a event flashed into my mind, its none other than  Srivalli's MEC Event , which is a big hit and made lots of other fellow bloggers to think creatively.
Srivalli's MEC Event is so lovely. So, one day i came across this event, when i was scrolling through food blogs. Most of my cooking goes in microwave, so i was very impressed with this event. When i was about to start making halwa, this Srivalli's MEC bread halwa, came into my mind n i ran imm to system n had a glance at the recipe. It was so easy that  jus in 3 steps,delicious bread  halwa is ready. So i opted the recipe n started making it.
Even if i bored you , i will ask you to take a tour exactly how i made this "Sweet  Sweet Disaster". Before, i would like to thank you for Srivalli for letting me to use her recipe n picture
So first here is the recipe  for Srivalli's "Bread Halwa":
 Cooking Time: 6 Mins
Bread Slices - 4
Ghee - 2 tsp
Sugar - 3 tsp
Milk - 1 cup
Nuts for garnishing.
1) Take 4 slices of Bread. Cut into small cubes. Spread on the mw dish. Top it with Ghee and put it for 1 mins.
2) Breads pieces are roasted by then. Add sugar on top with little milk. Put it for 3 mins. The bread slices become crispy with sugar melted.
3) Then add the remaining milk and put it for another 2 mins. The bread becomes soggy in the milk with crispy pieces in between.
4)  Roast Nuts in little ghee for 20 secs. and garnish on the bread halwa.

Now lets come to my recipe for "sweet sweet disaster":
First, i took the same ingredients as mentioned in recipe. 
At first, i did roasted the nuts( i used cashews, almonds, raisins )
Secondly, i cut the bread pieces into small pieces and then  arranged neatly on the mw dish.
 Topped  it with Ghee and cooked for 1 min.
Thirdly, i followed exactly as per recipe except that i added Elachi powder.
Now, i was waiting with a spoon for halwa to be cooled, so that i can quickly grab a spoon of it.  Its time to taste, but to my surprise, it was not that sweet n i dint like the color. So, i added some sugar n milk too. I cooked it for another 1 min. I was so cautious about sweetness, because he is really a good sweet eater, like if Vishnu's is for 2-3 tsp, mine is 1tsp. 
By this time i thought, sweetness, color n consistency would be perfect . But to my surprise, its not that sweet. I wondered wat's wrong with my sugar, n even i tasted the sugar. its okay. Then i again ran to my sys n i looked at Srivalli's recipe. She is perfect n i was thinking wat's happening to my bread halwa.
I was frustrated n decided to make it perfect. So i added another 3 tsps n 1tbsp milk and cooked for 2mins. 
Really god must be angry on me or some ghost must be playing with me. Its doesn't have any sweet taste n color is too odd.
Now i was very angry so i thought of adding some food color to halwa. I was supposed to add orange color n by mistake i ended up adding blue color.  
  Hello wats going on here. Wat the hell was wrong with me? Can u tell me???
Again i added a drop of  orange color, yellow color, vanilla essence and a pinch of custard powder with some sugar n milk.
This time, the  taste was very good but for looking it was Aweeeeeeeeeeee.
Now its time to serve this  sweet disaster sweet, but i sure he is not going to eat it. So i went to Vishnu with sad face, told him that i made  a terrible mistake. He was like wat---whta did u do--- did u  done any accident (once i went to wal mart n i parked near cart station, some one hit my bumper and gone away.  i don't  know whether its a car or cart, but a cart is there at my bumper).
I told him no its not that, its about sweet, i added some blue color instead of adding red color. He said its okay n i am on cloud 9. Huhuhhhhhhhhhhhhhhhhhh.
 So here is my "sweet sweet disaster" picture
That's all folks. This is my story about sweet sweet disaster. Hope i dint bored u.
I want to mention that i am not offending or blaming Srivalli, i jus want to share my failures too instead of jus sharing success.
Thank you Srivalli, for letting me to use your recipe.
 Thank you guys gor your patience.


Cucumber Chutney/ Keera Doasakaya Pachadi--

Thursday, November 19, 2009

Another healthy n tasty chutney from my kitchen. Vegetable raw chutney is one of those regular dishes in my kitchen. I make chutneys  at least twice a week accompanying with fry n rasam or pappu charu. Yesterday, i was on my way to walmart. I jus came out from my community and my hus is coming from work. He dint saw me, as he was in hurry to go home. I followed him to the apt n asked him to come with me to walmart. Unwillingly he came with me after a small threatening. When we are at  vegetable section, he asked me to take cucumbers n i was like ????.  He asked me to make cucumber chutney, as it is one of his favorites.( Its been nearly 2months, i bought cucumber).

Okay Okay, i will stop here n will rush to main content. Cucumber with its unique flavor n as a  cousin to our native yellow cucumber, gives us a divine pleasure... Mixed with chili's, tamarind, garlic, the cucumber chutney is a good healthy n tasty dish.

Source: own
Preparation time: 5 mins
Cooking time: 15 mins
Cucumber: 1, diced or sliced
Tomato: 2 medium, halved
Green chili: 3-4, chopped
Tamarind paste : 1tsp or small lemon size
Garlic: 4-5  pods
Red chili: 2 flakes
Mustard seeds: 1tsp
Channa dal: 1tsp
Cumin Seeds: 1tsp
Oil: 1 tsp

1) In a microwavable dish, heat oil for 20 secs on high, covered.
2) Now add Channa dal, red chili, Mustard seeds, cumin seeds n cook for 30 secs, covered.
3) Add, cucumber slices n 2tbsp water. Cook for 7 mins, covered.
4) Stir it well, n add green chili. Cook for 4 mins, covered.
5) Now add tomato n tamarind and cook for 3mins on 60 % heat, covered.
6) Stir well, n cook for another 1 min on high, covered. Add garlic pods

7) Let it cool, and blend it in a mixer.
8) Spoon it garnish with cilantro.

Note: Pan cooking: In a pan heat oil n add cumin, mustard seeds, red chili, channa dal  n roast it for 1min.
Add cucumber, green chili  n 1tbsp water and cook for 10 mins or until cucumber is tender on  medium heat, covered. Now add Tomato and tamarind. Cook for 2-3 mins on medium heat , covered.Add garlic pods n let it cool. Now blend in a mixture n garnish with cilantro.

Enjoy with Cucumber Chutney  rice or idli, dosa, .....


Aloo Methi/ Potato with fenugreek leaves

Yesterday, i made potato fry along with rasam n spinach dal for lunch n dinner. We had gone out for dinner, leaving me with leftovers. So for today's lunch i thought of making broccoli fry. But when i search my fridge, i came across this frozen methi n imm i got an idea of making aloo methi....  As methi has bitter taste by nature, it made me little bit worry abt the curry. If it is fresh methi we can cook it as usual. But, i got this frozen methi n when i tasted it,it was so bitter. So, i tried the process we use for cooking bitter gourd..

So here is the recipe for delicious aloo methi ,
Source: Own
Preparation time: 20 mins
Cooking time: 30 mins
Methi: 2 - 3cubes( frozen, small)  or  fresh: 2 cups
Potato : 4-6 medium sized ( boiled n diced into cubes)
Onion: 1 large, Finely sliced or chopped
Oil: 2tbsp
Red chili: 2
Channa dal; 1tsp
Cumin seeds: 1 tsp
Mustard seeds: 1 tsp
Cashews: 2-3 tsp(optional)
Ginger garlic paste: 11/2 tsp
Green chili paste or chili's: 1tsp or 2 chili's
Jaggery powder:  2 tsp
Red chili powder: 11/2 tsp or to taste
Coriander powder: 1 tsp
Salt: to taste
1) In a microwave safe bowl, boil potato's for 10 mins. After 5 mins, boil again for 5 mins or until potatoes are soft ( check by putting  fork gently  into potato). Or u can boil on stove top.
2)Again in a microwave safe bowl, take  methi n add 1/2 cup water. Boil it for 5 mins. After giving standing time of 5 mins, cook it again for 5 mins by adding jaggery. (Taste it n if it is  still bitter add some more jaggery n cook for another 2 mins or so)
3) In a pan, heat oil and add red chili, channa dal. Fry for 30 secs n add mustard seeds. Let them splutter n add cumin seeds. Fry for 30 secs.
4) Add, onions, pinch of salt n cashews. cook until onions are translucent or pink in color.
5) Add, ginger garlic paste, green chili's or paste n cook until G.G paste leaves its raw smell.
6) Add, cooked methi n cook it for 5-7 mins by covering it on medium heat
7) Now add, potato cubes n mix well. Cover it n cook on medium heat for another 10 mins.
8) Now mix it with  red chili powder, salt, coriander powder. Cover n  cook for another 5 mins on medium-low heat. Switch off.
Enjoy Your aloo methi with rice, chapathi...
                           Rice with aloo methi n rasam


Lima Beans Curry

Tuesday, November 17, 2009

Sometimes called "butter beans" because of their starchy yet buttery texture, lima beans have a delicate flavor that complements a wide variety of dishes. When combined with whole grains such as rice, lima beans provide virtually fat-free high quality protein. You may already be familiar with beans' fiber and protein, but this is far from all lima beans have to offer. one cup of lima beans will give you 65.8% of the daily value for fiber. Check Here

Normally, i use Lima beans as an extra added ingredient to my fries, mostly in French cut beans fry.  I prepare two kinds of dishes with Lima beans, one is Lima bean curry and the other is Lima fry. Lima beans is one of those groceries i stock up for sure.
I use pressure cooker to cook Green Lima beans curry, as it saves time. If you want u can cook in a pan too, as Green Lima beans doesn't take much time. 
Source: own
Preparation time: 5mins
Cooking time: 15-20 mins
Green Lima beans: 21/2 cups or 14oz packet, frozen
Onion: 1 medium, chopped
Tomato: 2 medium, diced
Green chili: 2, chopped
Ginger garlic paste: 1tsp
Turmeric: 1tsp
Red chili Powder: 1tsp
Salt: to taste
Coriander Powder: 1tsp
Oil: 1tbsp
Cumin seeds: 1tsp
Gram flour/ Besan: 1tsp
Cilantro: to garnish
1) In a pressure cooker, heat oil n add gram flour. roast it for 1 min. Add cumin seeds and  Let them splutter.
2) Add onions n cook for 5 mins or until onions are tender.
3) Add turmeric n ginger garlic paste. fry for 1 min.
4) Now add diced tomato, Lima beans, red chili powder, salt, coriander powder and 4 cups water.
5) Cook up to 3 whistles and then switch off.
6) Let it cool n garnish with cilantro. If u want u can add cream. It gives a very good taste.
Note:Those who want to cook in pan-- go with the same procedure until step 3. Now add tomato n cook for 4-5 mins r until tomato is mashed up. Add Lima beans and all the powders along with 2cups of water and cook for 10mins or until Lima beans are tender, on medium heat, covered. Now cook for another 4mins or until desired consistency, uncovered. U can adjust amount of water according to your requirement. If u want u can add milk too.

Enjoy Lima beans curry with chapathi or rice.

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


Spinach Tofu fry

Monday, November 16, 2009

I am a big lover of Spinach and my husband is a big lover of Tofu. Mixing of our favorites , gives a delicious and mouth watering spinach tofu dish. Both the ingredients of this dish are high in nutrients making it a healthy dish.
Tofu is made from soy milk where as paneer/Indian cottage cheese is made from milk. Tofu has that purity of soy, low in calories and contains little fat. Tofu is a good substitute for paneer dishes as it marks its own great taste.

Spinach attracts with its rich greenish and eye catching color where as tofu pleases us with its pure white color, making this dish so rich, pure n colorful...
Spinach tofu fry is made in 3 easy steps. Boil it to perfection, Temper it  to bring the authentic Indian taste, Fry it and mix with tofu for the purity of goodness.
source: own
Preparation time12mins
Cooking time 15 mins
Spinach: 2 bunches, chopped or 2-3 cups frozen
Tofu: 1 cup, extra firm
Onion: 1 medium, finely chopped
Oil: 1tbsp
Mustard seeds: 1tsp
Cumin seeds: 1tsp
Red chili: 2 flakes
Garlic cloves: 4-5, crushed
Red chili powder: 1tsp
Salt: 1tsp or to taste
Coriander powder: 1tsp
1) In a microwave safe bowl, add spinach n 1/2 cup water. cook for 5mins on high. Wait for 3mins. Stir n add water if necessary. Cook again for 7 mins on 80 % heat.
2) Mean while, in a pan heat oil n add red chili flakes. Fry them for 30 secs. Add cumin n mustard seeds. Let them splutter n add onion.
Note: if u want to fry tofu, then fry them in 2tsp butter in the same pan u want to cook spinach tofu fry. Fry them until the edges are slightly brown. Remove them to a plate. and follow the regular procedure from step
3) Fry until onions are tender. Now add  boiled spinach( strain it to remove any water if there,before adding).
4) Add a pinch of salt, n cover it n cook for 10 mins on medium heat or until spinach leaves its raw taste.
5) Now add chili powder, coriander powder salt n stir it well. Add tofu pieces stir n cook for 5more mins, covered on medium heat.
6) adjust spices to your taste n add crushed garlic cloves. Cook for 1 min n switch off n cover it. Let it remain for couple mins undisturbed.
Enjoy this delicious n eye catching spinach tofu fry with rice, naan, chapathi


Yellow Squash Chutney

Friday, November 13, 2009

Squash is loosely grouped into summer squash or winter squash, as well as autumn squash (another name is cheese squash) depending on whether they are harvested as immature vegetables (summer squash) or mature vegetables (autumn squash or winter squash). Well known types of squash include the pumpkin and zucchini.

In my town, all i have is wal mart and a local county store to shop for vegetables. So i do experiments with the available veggies. yesterday, i bought this yellow squash twins to make chutney. I started with a doubt how it tastes and ended with a big surprise, The taste is so delicious and tempting that we cant skip this vegetable from our list.
I made yellow squash chutney by adding bell pepper for spiciness, 3C's ( cumin, coriander n channa dal) for that authentic Indian taste, Tamarind for sour n sweetness  n the main important ingredient for chutneys, none another than... Garlic....... and last but not least cilantro for garnishing.

Source: own
Preparation time: 15 mins
Yellow Squash: 2, chopped into small cubes or sliced
Green pepper: 1, chopped or u can use green chili,4-5
Tamarind paste : 1tsp
Garlic: 4-6 cloves
Mustard seeds: 1tsp
3C's: 1tsp each
Red chili: 2-3
Oil: 1tsp
Cilantro: for garnishing
1) In a pan, heat oil n add red chili, channa dal, mustard seeds. fry them for 45 secs.
2) Now add cumin seeds. and fry for 30 secs.
3) Add yellow squash pieces n 1/2 cup water n cook for 10 mins, covered on medium heat.
4) Now add, bell pepper or chili, tamarind paste n cook for 4-5 mins, covered.
5) Switch off n add coriander seeds n garlic cloves. Let it cool.
6) Now in a blender, grind the yellow squash mixture without adding any water.
7) Spoon it out to a bowl n garnish with cilantro.

Enjoy this tempting yellow squash chutney with rice along with a touch of ghee.

Note: If u want u can add tempering. Normally, i prefer chutneys to be raw.

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