Showing posts with label beans. Show all posts
Showing posts with label beans. Show all posts

Thursday, August 17, 2017

Veggie Macaroni with French Fry toppings.

Veggie Macaroni is filled with veggies like carrots, beans, tomatoes and potatoes. We can have them for breakfast/snack/dinner.

I wanted to make something spicy and was just searching for some thing, didn't know what to do. Saw a pack of macaroni and got the idea and tried this spicy macaroni. Of course its Indian style when you think of spicy.
I have used macaroni, tomatoes, beans, carrots, potatoes and coriander leaves with little spices including oregano. ( Herb spice used in Italian food).
Let us see the recipe Now :

Things needed :

Tomatoes : 2 to 3 (Medium sized)
Beans : 10 to 15
Potatoes : 4 to 5
Macaroni : 1 Bowl (250 Grams)
Olive oil : 2 Tablespoons
Jeera /Cumin powder : 1/2 Teaspoon
Chilly powder : 1/2 Teaspoon
Dry Ginger Powder : 1/2 Teaspoon
Oregano : 1 Teaspoon
Salt : As required
Coriander leaves : 1 Handful
Cooking oil : 1/2 Cup (To fry potatoes).

Method :

1. Keep water for boiling and let it boil. Put macaroni and let it cook till it is soft.
2. Drain out the water once macaroni is cooked and let the cooked macaroni cooled.


3. Put a teaspoon of olive oil on the top of drained macaroni.
4. Wash and cut tomatoes into small pieces.
5. Wash and cut carrots and beans. Cook with little water til it turns soft. (Not over cooked).

6. Wash and remove the outer skin of potatoes and cut it as thin stick.
7. Wash and put the pieces in a bowl of water. Wash and cut coriander leaves into thin pieces.
4. Keep a pan on the fire and let it heat. Put oil and let it get hot.
5. Add jeera and fry till it turns slightly golden brown.
6. Add tomatoes and fry nicely till it turns soft. Add cooked beans and carrots.
7. Fry for 2 minutes. Add salt, dry ginger powder and jeera /cumin powder. Mix it well.


8. Add boiled and cooled macaroni. mix it well. Let it cook for a minute.

9. Sprinkle Oregano ( 1 teaspoon) on the top. Mix it nicely and put off the fire.

10. Now keep oil in a pan on the fire. Let it get hot. Fry cut potatoes till they turn golden brown.
11. Remove it from oil and put it on Veggie Macaroni. Add cut coriander leaves.

12. Stir slightly and serve " Veggie Macaroni " with tomato ketchup.

Note :

Do not over cook vegetables and macaroni. (noodles). Do not put lots of spice. Let it be mild.
Adding a bit of garam masala/chilly powder (1/2 teaspoon) will add to the taste. Adding olive oil is good for health. Adding more vegetables is optional. Adding any type of sauce of ketchup to macaroni is optional. Example : Tomato ketch up, soya sauce or tomato sauce. ( I have not used).
Adding onions and garlic is optional.
You can choose and top up the macaroni with grated cheese, grated paneer, potato chips, onion rings or with vegetable salad. Try and Enjoy..
Time : 30 Minutes.
Serves : 2 to 3 .

Tuesday, August 8, 2017

Bean Seed and Chayote Squash Curry

Beans curry is prepared using bean seeds which were just ripe and soft. We get these beans in the market most of the time. When the beans turns ripe, you get these soft pods. The seeds are full of proteins and the Bean seed curry is just yum yum.


I have used Bean seeds, moong dal and home made curry powder and coconut along with tamarind.
Just saw a pile of Dry beans in the vegetable shop and got some thinking of preparing curry. Legumes/Beans are filled with proteins and good to have them regularly.
Let us see some benefits of eating Bean Seeds in our diet.
Dried beans are rich in minerals and vitamins. They are good protein provide food for vegetarian diet. They are filled with potassium, magnesium, iron and zinc. They rich in soluble fiber. They are rich in carbohydrates and provide energy to our body.
No Onion or No Garlic is used in this curry. It is easy and yummy and goes with almost all the main dishes.
Let us see the recipe now :

Things Needed :

To Cook :
Chayote Squash : 2
Bean Seeds : 1 Bowl. (1/2 Kg)
Moong dal : 2 to 3 Tablespoons
Methi Seeds/Fenugrik seeds : 1/2 Teaspoon

To Grind :
Spice Powder/Sambar Powder/Rasam Powder : 1 Tablespoonful
Coconut grated : 2 to 3 Tablespoons
Tamarind : Small marble size
Pepper Pods : 2 to 3

To Add :
Green chilly : 2
Jaggery : 1 Teaspoon (Powdered)
Salt : As required

Seasoning : 
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry leaves : 6 to 8


Method : 

1. Remove the bean pods from beans. Wash and keep it aside. Wash green chilly and slit and keep it aside.
2. Wash and remove the outer layer of chayote squash and cut them into small pieces.

3. Wash moong dal and pressure cook with bean pods, methi seeds and chayote squash. (3 to 4 Whistles).
4. Grate coconut and grind it with home made spice powder and tamarind. (Use required water to grind).

5. Keep cooked bean pod, chayote squash and moong dal mixture on the fire.
6. Add turmeric powder. slit green chilly and required salt.  Add little water and mix it well and let it boil for 2 to 3 minutes.

7. Add ground coconut mixture and mix it well. Add jaggery and let it cook for 3 to 4 minutes.
8. Shift " Bean Seed and Chayote Squash Curry " to a serving bowl.

9. Add mustard seasoning to the curry and serve with the main dish you have prepared.
10. Add little ghee just before serving. (Optional).

Note :

Cooking vegetables and bean pod in pressure cooker is optional. You can use any brand of masala powder/rasam powder/sambar powder. I have used home made spice powder. Use of jaggery is optional. (Adding jaggery helps to reduce to gas in the curry). Adding more /less spice is optional.
Use of toor dal instead of moong dal is optional. (Or you can cook with out using the dal too).
Time : 30 Minutes
Serves : 4 to 5.

Preparation of Spice powder :

Dry roast 1/4 Teaspoon of methi seeds, a very small piece of cinnamon, 1/4 Teaspoon of urid dal, 2 tablespoon of coriander seeds, 5 to 6 byadagi chilly, 2 to 3 pods of pepper pods5 to 6 curry leaves, a pinch of ingh/asfoetida and 1/2 Teaspoon of jeera/cumin seeds. Dry roast or fry with a teaspoon of coconut oil, one by one and dry grind it when it turns cool. The fresh spice powder is ready to use.
 1 Time Use .

Tuesday, March 22, 2016

Spring Onion & Cow Peas Curry

Spring Onions/Eerulli sopuu and Cow Peas/Alasande/Tadaguni Curry is a gravy dish.
Spring onions are plenty in the market these days here in Namma Bengaluru and when ever I go to buy vegetables I love to grab these bunch of Spring Onions. After coming home I start thinking of what to do. I just grab this because of its health value and also so many dishes you can prepare with Spring Onions.

I have used Spring Onion leaves, Cow peas, coconut and some spices. The curry goes well with almost all the main dishes.
Lets see the benefits of using " Spring Onions " in our diet.
Spring onions contain good nutritious properties. They are excellent source of Vitamin K, Vitamin C and Vitamin A. They contain good source of antioxidants. They also help in lowering high cholesterol and blood pressure level in our body. It also helps to maintain Blood sugar level in our body. Vitamin K in spring onion helps to make the bone strong and maintain the bone density.
Lets see the recipe now:

Ingredients :

To Cook :
Spring Onions bunch : 1
Cow Peas/Alasande kalu : 1 Cup
Toor Dal : 1/4 Cup

To Grind :
Sambar/Huli/Rasam Powder : 2 Tablespoons
Coconut : 2 ti 3 Tablespoons
Jeera/Cumin Seeds : 1/2 Teaspoon
Tamarind : a small marble size

To Add :
Mustard seasoning :  1 Tablespoon
Coriander leaves : 1 Tablespoon
Seasoning : 1 Teaspoon oil, 1/2 Teaspoon mustard seeds, ingh and curry leaves.
Salt : According to taste
Ghee : 1 Tablespoon


Method : 

1. Wash and soak Cow Peas at least 3 to 4 hours before cooking. (Over night is best). Pressure cook toor dal and cow peas for 6 to 8 minutes. Allow it to cool.
2. Wash and cut spring onions into small. Cook with little water til they turn soft ( 6 to 8 minutes).

3. Grate coconut and grind with tamarind, jeera and huli/sambar powder. Use little water to grind.

4. Now take a big pan. Add cooked cowpeas, toor dal and spring onions.Mix it well.
5. Add salt and turmeric. Let it boil for 2 minutes.

6. Add ground spice mixture and mix it well and let it boil for 3 to 4 minutes.

7. Shift the ready curry to a serving dish and add, mustard seasoning cut coriander leaves and a spoon of fresh ghee. We had Spring Onion & Cow Peas Curry with Plain Rice.

Note :

Soaking cowpeas helps the peas to cook soft and quick. Adding dal is optional. Adding coconut is also optional. (You can cook with dal and cow peas). Taste differ. You can add onions and garlic.
Time : 30 minutes. (Soaking cow peas is separate. ( 4 to 5 hours or Over night )
Serves : 4 to 5 
Huli powder : Roast or fry methi seeds 1/4 Teaspoon, 2 tablespoons of coriander seeds, 4 to 5 byadagi chilli, 1/4 teaspoon of jeera, a small piece of cinnamon and a clove. Dry roast on low flame and dry grind it when it is cool. This Huli Powder adds aroma to the curry.

Friday, October 9, 2015

Spring Onion & Vegetable Rice


Spring Onion & Vegetable Rice is a rice dish and  we can have them for brunch (breakfast + Lunch), or lunch or dinner. If you are looking out some thing easy and quick, this vegetable rice will be the perfect dish.
Beans,carrots and spring onion are used. Spring onion dominates the aroma and it reminds of fried rice. Little spices are used here and it can be given the name as Spring Onion & Vegetable rice.
Lets see some benefits of eating cloves in our diet.
Cloves contain many health benefits. They are good for digestion, they boost the immune system. They control the diabetes and fight against oral diseases. Cloves contain good dietary fiber, Minerals, Vitamin C, folate, Vitamin B6, Vitamin B 12, Vitamin A, Vitamin E, Vitamin D and Vitamin K. They are good source of antibacterial properties. They help to protect the liver. They help in controlling the blood sugar levels. They provide relief in headache. They provide relief from inflammation and pain.
It is an easy dish and you can have them for kids party or kitty parties, ladies one pot party. Good to prepare on lazy sundays and just relax and enjoy your day.

Things Needed :

Basumathi./Sona Masoori Rice : 2 Cups
Carrots : 2
Beans : 2
Spring Onions : 1 small bundle.
Ginger : an inch
Green chilly : 1
Garam Masala : 1 Teaspoon
Cloves :8 to 10
Cinnamon : an inch
Cardamom : 2
Curd : 1 small cup
Oil : 4 Tablespoons of Oil
Jeera : 1 Teaspoon
Ghee : 2 Tablespoon
Salt : to taste.
Rice Cooker or Pressure cooker.

 Method:


1. Wash and cut beans and carrots. Wash and cut green chilly, and spring onions and keep it aside.


2. Wash and drain all the water from the rice and keep it aside.
 
3. Now keep a big pan on the fire. Heat and add oil. Add cloves, cinnamon and cardamom pods.
4. Fry them nicely for 10 to 20 seconds.
5. Add carrots and beans. Fry them for 2 minutes. Add grated ginger and green chilly. Fry for a minute.
6. Add rice and mix it well. Fry for another 2 minutes.

7. Add garam masala and mix it well. Shift this fried ingredients in to a rice cooker or pressure cooker.


8. Add salt and 4 cups of plain water. Add curd and turmeric powder. Mix it well.
9 Close the lid and switch on the cook button. Leave it for cooking.
10.. Once the rice is cooked the switch goes off. Leave it for some time.

 11. Now keep a pan on the fire. Put 2 tablespoons of oil and jeera/cumin seeds.
12. Fry them nicely and add cut spring onions. Fry them nicely on low flame till they turn soft.
13. Add this fried spring onion to vegetable rice . Mix it again. Add 2 Tablespoon of ghee and mix it slowly.

 14. Shift this ready Vegetable Rice with the side dish Dal and cup of curd


 Note :

If you use Sona masoori rice add 1 = 3 cups of water. For basumathi rice : 1 = 2 glasses of water is required. Use oil is optional. (more/less). You can add a tablespoon of butter with oil while heating the oil.  It adds to the taste. You can add more vegetables like beans capsicum. Adding more/less chilly is also optional. Adding curd adds to the taste and softens the rice.
Time : 40 minutes.
Serves : 4 to 5.

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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