Wednesday, March 26, 2014

Mixed Beans (Legumes) Curry

Legumes or lentils or pulses contain rich protein and they have a special place in Indian cooking. 
Kabooli channa ( ಕಡಲೆ ಕಾಳು), Moth beans(ಮಟಕಿ ಕಾಳು), Black eyed beans (ಅವಡೆ ಕಾಳು), Whole moong (ಹೆಸರು ಕಾಳು), Cow peas (ಅಲಸಂದೆ ಕಾಳು ), these are the five legumes (whole seeds) used and prepared Mixed dry beans Curry.
Beans also known as legumes and they are loaded with nutrients. Legumes are referred to as a poor man's meat. They are very high in protein and one of the best sources of soluble fiber. Legumes are a staple food in cuisines from all over the world. Legumes help to reduce the cholesterol levels in the blood. Regulating the levels of blood glucose for diabetics. They help to lower the blood pressure. They also help to improve the function of the colon and help to cure constipation. Legumes provide lots of calcium and vitamins and minerals. They prevent obesity.

Here is a recipe of Mixed Beans (legumes) Curry and it can be eaten with bread, buns (Pav), Chapatis, rotis, poori and even with Hot rice. Not much of spice added and its prepared without onions and garlic. If you wish you can add them while cooking. 

Things Needed :

Whole Channa : 1 Cup 
Whole Moong : 1 Cup
Moth Bean : 1 Cup
Cow Beans : 1 Cup
Black eyed Beans : 1 Cup
Ginger : 1 Table spoon
Green chilly : 2 to 3 
Garam Masala : 1 Table spoon
Red chilly Powder : 1/2 Tea spoon
Coriander leaves : 2 to 3 Table spoons
Oil : 1 Table spoon
Salt : to taste
Jeera : 1/2 Tea spoon
Clove : 2 to 3 
Pepper pods : 5 to 6 
Tomatoes : 4 to 6 (Small size)
Lemon Juice : 2 Table spoons
Water : Required water

Method :

1. Wash and soak all Dry beans together in a big bowl for 5 to 6 hours.

2. Pressure cook the soaked beans for 10 to 12 minutes. Leave it for cooling.
3. Wash and cut green chilly, tomatoes, coriander leaves and grate ginger. 
4. Now keep a big pan and heat. Put oil. 
5. Add jeera, clove, smashed pepper pods and fry. Add cut green chilly.
6. Add cut tomatoes and fry nicely till they are cooked. Add ginger.

7. Add garam masala powder, red chilly powder.
8. Add turmeric powder and salt. Mix it well. 
9. Now add cooked beans and mix it well. Add required water. 

10. Allow the curry to cook nicely for 5 minutes. Put off the gas and add lemon juice. 

11. Add coriander leaves and shift the curry to a serving bowl. 

12. Serve with bread or chapati 

We had Mixed Beans curry with Bread. 
Divide the bread in the middle and put it on hot tava. Roast on both sides. Then apply ghee on the inner part of the bread. Serve curry , cut onions with Hot bread.

Note :

You can use any number of legumes (Beans). Must think before you soak the beans. Use a large or small cup to measure. Adding more chilly is an optional. Adding more ghee or butter also optional. You can use cut onions while cooking also. You can fry them first and then add the cut tomatoes. Adding more tomatoes will give a sour taste. Mix the curry nicely just before serving.

Monday, March 24, 2014

Capsicum Stuff (Beet+ Spring Onions)

Capsicum stuffed with spring onions and beetroot is a side dish and its purely my imagination and tried the dish and thought you will surely love it. It is so tasty and I am happy to  write down the recipe.

Capsicum is rich in Vitamins. It is an effective cure for many diseases. It contains various medicinal properties. Eating capsicum helps to keep the skin clear, prevents rashes and pimples. It contain vitamin A, which is good for eyes and helps to prevent eye diseases. Capsicum helps to prevents the sensation of pain, its helpful in treating pain - related diseases. Eating capsicum speeds up the metabolism and helps to burn more calories. It reduces the weitght, helps to digeste and prevents indigestion. It also regulates blood pressure and lower cholesterol.

Beetroot has been known to have multiple benefits. It helps to reduce blood pressure. Beet is used to treat anaemia and fatigue. Beetroot reduces bad cholesterol. Beetroot is a powerful antioxidant. Beetroot contain large amount of soluble fibres and good for people who are suffering from constipation and it helps to keep the stomach clean. Beet has an abudant supply of folic acid. Folic acid is important for preganant mums and unborn babies. Beetroot is packed with mineral called silica, since calcium makes up our bones and teeth strong. Beetroot keeps diabetes under check. It is fat free. Beetroot contain a lot of iron. It also helps to boost brain power.

Spring Onions are an excellent source of vitamin K and vitamin C. It is a very good source of vitamin A too. Spring onions support against gastrointestinal problems. It is also used for common cold. It is used as an appetizer and helps digestion. It speeds up the level of blood circulation in the body.

Here is a recipe of Capsicum Stuff, it can be eaten with rice, roti, chapati, poori. This tasty dish will be liked by all age group I am sure.

Things Needed :

Capsicum : 3 to 4 ( medium or small size is prefered)
Beet root : 2 (Medium sized)
Spring Onions : 1 Bundle. (small bundle)
Green chilly : 2 to 3
Oil : 2 Table spoons
Jeera : 1 Tea spoon
Mustard seeds : 1/2 Tea spoon
Ingh (Asafoetida) : a pinch
Turmeric Powder : a pinch
Coriander leaves : 2 Table spoons
Curry leaves : 6 to 8
Salt : to taste
Lemon juice or Tamarind pulp : 1 Table spoon.

Method :

1.Wash , remove the outer skin and grate beetroot and keep it aside.
2.Wash spring onions and cut into small and keep it aside.
3.Wash and cut the top of capsicum, remove the inner part (seeds) and retain the top as it is.

4.Wash and cut green chilly, curry leaves and coriander leaves.
5.Keep a pan on the fire, put 1 table spoon of oil.
6.Heat and put mustard seeds, ingh and cut greeen chilly.
7.Add jeera when the mustard seeds spurt. Add curry leaves.
8.Add grated beetroot and spring onions. Fry nicely till it is soft. (Do not add water).
9. Add salt and turmeric powder and mix it well when the beet turn soft.
10. Add coriander leaves and mix well and put off the fire.
11. Now stuff this cooked beet - spring onion masala in to capsium (1 table spoon in each capsicum).
12. Keep a bigger pan and put one table spoon of oil. Add 1/2 Tea spoon of jeera and heat.

13. Arrange beet - spring onion stuffed capsicum slowly in the pan.
14. Add 1/4 cup of water, tamarind pulp (if you are using tamarind pulp) and the remaining beet palya.
Sprinkle very little salt on the top. Cover and cook.
15 Cook on the low flame till the capsicum is soft.

16. Turn the capsicum slowly in between to avoid burnt. Add lemon juice and mix it slowly.
17. Now add little more coriander leaves and shift the stuffed capsicum to a serving dish.
18. Serve with Hot rice or Chapati.
19. You can also cook this stuffed capsicum in the microwave.
20 Arrange the stuff nicely sprinkle water and cook for 5 to 8 minutes. (vegetable cooking mode).

Note :

You can also add carrots and beans or onions to stuff the capsicum. You can use more oil if you wish to. Adding garam masala or any other spice is your choice. (vanghi baat powder, chutney powder huri kadale /channa powder.
Time : 30 minutes.
Serves : 3 to 4


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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