French Beans Curry

Being myself more into meaty recipes, always tends to stir in me to do the best with the vegetarian dishes. One such dish is the French Beans curry - an awesome side dish with Rotis and Paranthas.  Simple, healthy and flavorful dish to eat. The hot green chillies gives this dish an extra burst of heat. It can be reduced or increased as you wish to. Recipe of this dish can be used with vegetable of your choice - I use this one with Cluster beans and Cabbage too. 

French Beans

Ingredients

1/4 kg Cobra French beans
1 Onion
1 Tomato
3 Green chillies
1/2 cup grated Coconut powder
1/4 Cumin seeds
5 Garlic pods
1/2 tsp Turmeric powder
1/2 tsp Coriander powder
Salt to taste

Directions

Cut the French beans into small pieces. Boil the French beans. Drain the water through a colander and keep it aside. Meanwhile, grind onion tomato and green chillies separately. 

Take a pan and heat up oil in it. Add cumin seeds to it. Let it splutter and then add finely chopped garlic to it. Add onion paste to the pan and saute it for 2 minutes until it turns translucent. Then add green chilly paste and pureed tomato to the mixture. Let it simmer for 3 to 4 minutes. Add salt, turmeric and coriander powder to it. Later add the boiled beans to the mixture and let it cook for 2 minutes. then add the coconut powder to the beans and again let the coconut flavor infuse into the beans mixture. Cook it for 2 minutes and its ready to be served!!
Linking this recipe to coconutty event - Taste of the Tropics–Coconut @ Nivedhanam and Chef Mireille’s

                                                         

Punjabi Rajma Masala

Days just pass by and i still have my larder full with legumes that are waiting to be cooked.
Today is the Red kidney beans day for us at home. I have been having this ardent desire to cook the wholesome Punjabi Rajma masala from many days. The Red kidney beans as the name suggests, visually resemble the shape of kidney and are red in color. Rajma is an integral part of the cuisine in northern region of India. Both dried and canned kidney beans are available throughout the year. So here comes the recipe!!

Ingredients

1 cup Rajma/Red 

 KidneyBeans

2 medium onions

1 Bay Leaf

1 Black Cardamom

1 green Cardamom

1 green chilly

2 medium tomatoes

1 tsp Coriander Powder

1 tsp Cumin Powder 

1 tsp Garam masala powder 

1 tsp Kasuri methi

1 tsp Red chilly powder 

1/2 tsp Turmeric powder

1/2 cup Coriander leaves 

Salt to taste 

Directions

Wash rajma under cold running water until the water runs clear. Soak them in water for 6-8 hours or overnight. Discard the water and boil rajma  in a pressure cooker. Fill in water till it is completely immersed. Wait for the 4-5 whistles for it to cook. Ideally, the beans should squish easily between the tongue and the roof of the mouth with little effort. The best is when you see cracks in it. Drain the rajma in a colander and keep the rajma liqueur of it aside for later use.

Take a pan and heat oil in it on medium heat. Add bay leaf, black cardamom and green cardamom. Let it induce the flavors in the oil for a few seconds. Add the finely chopped onions. Saute it till its golden brown in color. Add ginger garlic paste to it, mix it well and let it cook for 1 to 2 minutes, till the hint of rawness disappears. Add the pureed tomatoes to the pan. Let it simmer on low flame.Cook till you see the oil separating at the edges. 

Now add all the dry masalas ( Salt, turmeric, red chilly powder, coriander powder, cumin powder) to the mixture. Let the masalas cook for some time. Later take a spoonful of rajma and mash it up a bit in the masala. And then put the rest of rajma in it and let it simmer for 4 to 5 minutes.  After this add green chilly, kasuri methi, coriander leaves and garam masala to the mixture and let it cook for 2 minutes. Your Punjabi Rajma masala is ready to serve.

TIP:

• If the absence of a pressure cooker, the beans can be cooked in a normal pot. However this would take at least double the time.

Serve hot with: Jeera Rice. white rice or Roti.

Linking this to the Let's Cook: Legumes / Lentils  event hosted by Radhika

Aloo Methi Matar (Potato, Fenugreek and Peas) Curry

Potatoes, the common domestic ingredient in anyones larder, always comes as rescue when the kitchen is short of vegetables. Potato aka Aloo can be combined with almost all of the vegetables to create an extraordinary dish. Frozen peas, Potato and Fenugreek leaves,  together they are one hell of a combination. As our dinner generally comprises of Paranthas and curry. This one came as a delight to both me and my husband. The lip smacking gravy paste (coconut and cashewnut) adds creamy richness to it. Try it out girls and do let me know how it fares in your kitchen. Happy cooking!!

Ingredients
1/2 cup fresh methi (fenugreek) leaves (cleaned, washed and finely chopped)
1-2 medium peeled and cut into small pieces aloo (potatoes)
1/2 cup frozen peas/boiled fresh peas
1 medium Onion
2 green chillies
4 tbsp Coconut and cashewnut paste
1 tsp of Ginger garlic paste
Salt To Taste
1/4th tsp turmeric powder
1/2 tsp Red chili powder
1/2 tsp Garam Masala powder
1 tsp Coriander powder
1/2 tsp cumin seeds (jeera)
2-3 tbsp vegetable oil


Directions
Heat oil in a medium size pan on medium heat. Toss in the potato cubes and let it partially cook. Take it in a bowl and keep it aside.
Add cumin seeds and cloves to the remaining oil and allow them to sizzle for 10-15 secs. Add in onions and let it turn golden brown. Now add ginger garlic paste and let it cook for few minutes till the raw smell evaporates. Add salt, turmeric powder, red chilly powder, coriander powder, green chillies. Cook for 2-3 minutes.
Grind coconut and cashewnut paste. Add it to the above mixture and let it cook for 2 minutes.
Add green peas, potato cubes and chopped fenugreek leaves. Mix well, cover and cook for 5 minutes. Be sure to stir in between to prevent sticking. Add Garam masala. Cover it with a lid and cook until Peas, potato and Fenugreek Leaves are cooked. Serve hot with Chapati, Naan or Rice.