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

Wednesday, July 10, 2019

Quick Dal

One of the easy, quick and simple dal is cooked in pressure cooker here. This dal is yummy and good to have with all the main dishes. This dal is very helpful,  when are just back from a travel and just want to eat some home food that too with rice.


Here I have used Toor dal, tomatoes, green chilly, ingh/asafoetida, gorikai/clustered beans, ginger, turmeric, coriander leaves and little methi/fenugrik seeds. Cooked every thing in cooker and seasoned with curry leaves, mustard and jeera.
Let us see the Recipe Now :

Things Needed :

To Cook :
Toor dal : 1 Cup
Gori kai /Cluster Beans : 1 Small bowl. (1 Handful).
Green chilly : 2 to 3
Methi Seeds : 4 to 5
Tomatoes : 2 Medium Sized
To Add  :
Salt : As required
Coriander leaves : 2 to 3 Tablespoons
Ginger : Grated : 1 Teaspoon ( An inch ).
To Season :
Ghee / Oil : 1 Tablespoon
Mustard Seeds : 1/2 Teaspoon
Jeera / Cumin Seeds : 1/2 Teaspoon
Ingh : A little
Curry Leaves : 6 to 8

Method : 

1. Wash and cut tomatoes, cluster beans, and slit green chilly.
2. Wash and cook toor dal,cut cluster beans, tomatoes, dry methi seeds with required water. (Pressure cook).
3. Keep a pan on the fire and put ghee. Add mustard seeds and jeera.
4. Add green chilly once the mustard seeds splutter. Add ingh and curry leaves.
5. Add cooked toor dal - cluster beans mixture and mix it nicely.(Smash it nicely).
6. Add little turmeric powder and required salt. Mix it well. Add grated ginger.


7.Let it boil nicely. Add cut coriander leaves and shift the dal to a serving bowl.

8. Quick Dal is ready to serve.

Note :

You can use palak, harive/amaranth leaves instead of cluster beans. Adding more chilly is optional.
Use of oil instead of ghee is optional. Use of onions and garlic is optional.
Time : 20 Minutes
Serves : 2 to 3 .

Tuesday, January 29, 2019

Bottle Gourd - Cluster Beans Curry

Bottle gourd and Cluster Beans Curry is a side dish prepared using bottle gourd and cluster beans./Chavali kodu /kayi.


I have used bottle gourd, chavali kayi /cluster beans some fresh fried spices and coconut.
Cluster beans/chavali kayi or chavali kodu/gori kayi is a seasonal vegetable. It is one of the beans family vegetable that we use in curries, dry curries and even rice baat./baath/Rice dish.

Let us see some benefits of eating " Cluster Beans " in our diet.
Cluster Beans called as follows in different Indian Language.

Gori Kayi/ chavali kodu /chavali kodu in Kannada ( Karnataka),
Kothavara : Tamil,
Kothamara : Malayalam.
Govar : Gujarati,
Govari : Marati,
Guar ki Phalli : Hindi,
Goruchikkudu : Telugu.
Cluster beans is full of nutrition and filled with proteins, minerals and vitamins. It is full of dietary fiber. It is very low in calories. Cluster beans is good for anemic people. They are rich in iron.
Cluster beans contain gylco nutrients that help in controlling blood sugar. They are good for bone healthy. They do contain phosphorous and calcium. They are good for blood circulation in our body. They help to control the blood level in our body. They are rich in fiber and good for people who suffer from constipation and bowel movements.Cluster beans is good for pregnant women because they contain Iron and folic acid. It contain Vitamin K and good for the fetus in the womb.
This Bottle Gourd - Cluster Beans Curry is goes well with almost all main dishes like plain rice, chapatis, pooris, naan, roti, dosa or idli.
No Onion or No Garlic is used in this Bottle Gourd - Cluster Beans Curry.

Let us see the recipe Now :

Things Needed :

To Cook :
Cluster Beans : 250 Grams.
Bottle Gourd : 1/2 of one big bottle gourd.
To Fry :
Coconut Oil : 1 Teaspoon
Methi seeds : 1/4 Teaspoon
Urid Dal : 1/2 Teaspoon
Coriander seeds : 1 Tablespoon
Curry leaves : 8 to 10
Ingh/Asafoetida : A pinch
Chilly Powder : 1 Teaspoon
To Grind :
Fresh Coconut : 1 Cup
Fried spices
Tamarind : Small Marble size
To Add : 
Salt : As required
Turmeric Powder : A pinch
Slit Green chilly : 2
Mustered Seasoning : 1 Teaspoon

Method :

1. Wash and remove the edges of cluster beans and cut into small.


2. Wash and remove the outer layer of bottle gourd and cut into small. Cook with required water.


3. Grate coconut and keep it aside. Wash and slit green chilly.
4. Keep a small pan on the fire and heat. Add little coconut oil ( 1/2 tsp). Add 1/4 tsp of methi.
5. Fry till they turn golden brown. Add urid dal and fry till it turns golden brown.


6. Add coriander seeds and fry for 10 seconds. Put off the fire and add curry leaves and ingh. Add chilly powder and mix it well. Let it turn cool.

7. Grind with coconut, tamarind and fried spices with required water.


8. Keep a pan on the fire and put cooked vegetables. Add little turmeric powder and required salt.
9. Add water if required. Let it boil for 2 to 3 minutes. Add slit green chilly.
10. Add ground coconut mixture and mix it well. Cook for 2 to 3 minutes. Stir in between so that it does not get burnt.


11. Shift the curry to a serving dish. Add mustard seasoning and cut coriander leaves. (Optional).


12. Serve with the main dish you have prepared.


Note : 

Cut the vegetables into small pieces. Keep the flame low while frying the spices. Do not add more oil while frying. Use fresh coconut to add taste and aroma. Use of onions and garlic is optional. ( I have not used ).
Time : 30 Minutes.
Serves : 2 to 3.

Saturday, January 27, 2018

Pigeon Peas Cutlet

Pigeon Pea/togari kalu/whole green toor is available plenty in the market. Normally it is the season of pigeon peas during the winter. You do get good tender peas and we can prepare many dishes using pigeon peas.

I have prepared pigeon peas and cluster beans dry curry for the afternoon lunch and little curry was left and as usual just used this remaining dry curry with some potatoes and prepared Cutlets for the evening and it was just beautiful to have it as snack.

No Onion Or No garlic in this " Pigeon Peas Cutlet".

Let us see the recipe now :

Things needed :

Pigeon Peas Dry Curry : 1 Bowl
Potatoes : 2 to 3
Coriander leaves : One handful
Ginger : An inch
Bread slices : 3 to 4
Jeera/cumin seeds : 1 Teaspoon
Garam Masala : 1/2 Teaspoon
Red chilly Powder : 1/2 Teaspoon
Rava /Semolina : Chiroti rava /Thin variety of rava : 1/2 Cup
Salt : As required
Oil : To Fry (1 Cup)


Method :
1. Wash and boil potatoes and remove its skin and smash it nicely.

2. Wash and cut coriander leaves into thin pieces. Wash ginger, remove the outer layer and wash it again. Grate it and keep it aside.
3. Powder bread crumbs and put it in a bowl.
4. Now put all the ingredients in a big bowl and mix it nicely. (Smashed potatoes, cut coriander leaves, grated ginger, powdered bread crumbs, salt, garam masala, chilly powder and jeera).

5. Divide the dough into small ball size.

6. Keep a pan on the fire and heat. Add oil let it heat.
7. Take a small portion of the cutlet mixture and give a shape of your desire.

8. Dip them in raw rava/semolina  and fry in medium hot oil.
9. Fry the cutlet nicely on both sides.

     Remove it from oil and put it on a kitchen tissue.

10. Serve Hot Cutlets with ketchup/any type of chutney

11. Repeat the same with remaining dough.

12.You can also shallow fry these Pigeon Peas Cutlets. (Healthy Option).

Note :

I have deep fried these cutlets. You can shallow fry them on tava. (Optional).
Do not overcook potatoes. You can use flattened rice/Avalakki instead of bread. I have used brown bread. You can powder the bread slices with a mixi dry grinder. You can also add onions and garlic to cutlet dough. I have not added.
Time : 30 Minutes.
Serves : 3 to 4.
 Indian Food .
Pigeon Peas -Cluster beans Dry Curry 

Wednesday, December 20, 2017

Pigeon Peas & Cluster Beans Dry Curry

Its the time to get Pigeon peas. Pigeon Peas is winter's crop and it is tender, filled with loads of vitamins and minerals and more than that it is fresh. I have used this pigeon pea, cluster beans and prepared simple dry curry.

One should make use  and eat the seasonal vegetables and pulses during their seasons.
It does provide good effect on our body since they do contain loads of minerals and vitamins. 
Dry curry is one of the side dish and we can prepare with many vegetables and is good to eat with little ghee and hot rice/chapatis/rotis etc.
I have used pigeon peas, cluster beans, coconut and some simple spices.
Let us see some benefits of eating pigeon peas in our diet.
Pigeon peas helps to stimulate growth. They helps to prevent anemia and boost heart health. They also helps to improve digestion and strengthen our immune system. They boost energy and eleminate inflammation. They have good source of potassium and helps in regulating blood pressure in our body. They are filled with proteins and good for people who are suffering from anemia. Pigeon pea is loaded with nutrients and they have some amount of calories and very low in saturated fats and cholesterol. It is filled with dietary fiber. They have Vitamin B, Vitamin C and Carbohydrates. Dietary fibers in them helps to balance cholesterol level in our body. It also magnesium, phosphorus, copper and manganese in it.
Let us see the recipe Now :
No Onion or No Garlic is used in this recipe and it is very simple and easy to prepare. 

Things Needed :

To Cook :
Pigeon Peas : 1 Cup 
Cluster Beans : 1 Cup ( 150 gr).
To Add :
Coconut : 2 to 3 Tablespoons
Green chilly : 1 to 3
Ginger : 1 Teaspoon
Methi seeds : 1/4 Teaspoon
Salt : As required
Coriander leaves : 2 Tablespoons
To Season : 
Coconut oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Urid dal: 1/2 Teaspoon
Jeera / Cumin seeds : 1/2 Teaspoon
Curry Leaves : 6 to 8

Method :

1. Remove pods and wash it. Wash and cut the edges of cluster beans and cut into small.

2. Grate coconut, wash and cut green chilly, coriander leaves and curry leaves.
3. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside.
4. Keep a pan on the fire and heat. Add coconut oil, mustard seeds and urid dal.
5. Let mustard seeds splutter. Add jeera, slit chilly and curry leaves.


6. Add pigeon peas and mix it well. Add cut cluster beans and mix it again. 
7. Add a pinch of turmeric powder, methi seeds and 1/2 cup of water. Let it cook on medium flame.    
I have used pressure cooker to cook pigeon peas and cluster beans.


8. Cook for 4 to 5 minutes and put off the gas. Let it cool.
9. Keep a pan on the fire and put cooked pigeon peas & cluster beans. 
10. Add salt, grated ginger and mix it nicely. Let all the moisture disappear.
11. Add grated coconut and cut coriander leaves. Mix it well and shift the ready curry to a serving dish. 

12. Pigeon Peas & Cluster Beans Dry Curry is ready to serve. We had it with lunch as one of the side dish.


Note:

It is better to use pressure cooker to cook pigeon peas. Or it takes longer time to cook and the pea pod turns a bit hard. Use of red chilly powder is optional. Use of garlic or onion is optional. Use of roasted methi seeds powder is optional. ( Dry roast methi seeds and powder it. Keep this powder in a air tight bottle/box. Use it for curries and any type of chitranna or masala rice.
Time : 15 Minutes.
Serves : 2  to 3.

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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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