AJWAINI FALIYA

It is a dry curry of green beans or french beans. Actually green beans are rich in protein as well as fiber and abundantly available in Asian market. So that it is widely using by Asians. Here, green beans are cooked with gram flour and few spices which give a rich taste. Tryout, it is really easy to make and great going with warm phulkas. 

INGREDIENTS:

250 gm French Beans
2-3 tbsp Gram Flour
1&1/2 tsp White Sesame Seeds (safed til)
1 tsp Carom Seeds (ajwain)
1 tsp Cumin Seeds (jeera)
2-3 Dried Red Chillies (according to taste)
1/2 tsp Dried Mango Powder (amchur)
1 tsp Kashmiri Red Chilli powder
1 tsp Turmeric Powder
1/2 tsp Asafoetida (hing)
1/2 tsp Sugar (optional)
2-3 tbsp Mustard Oil
Salt to taste

METHOD:

Wash and cut french beans into 1&1/2" long pieces. Sprinkle gram flour in it and toss nicely. Set it aside.

Dry roast sesame seeds till those change colour little bit. Turn off the heat and keep aside.

In a small bowl, combine kashmiri red chilli powder, turmeric powder, dried mango powder and salt. Mix nicely and set it aside.

Heat mustard oil in a pan. Add cumin seeds, carom seeds, dried red chillies and asafoetida in it. Saute for a minute or two.

Add gram flour coated french beans in it. Fry and toss green beans for 4 minutes on medium heat. As gram flour fries, it will give a nice crispy coating on french beans.

Sprinkle spice mixture little by little on it. Sprinkle little water on it. Lightly toss beans, so that spices can coat beans very well. If it gets more dry, sprinkle more water on it. Add sugar, like the same way, fry beans for another 5 minutes on low heat.

Remove it on a serving plate. Sprinkle with roasted sesame seeds and serve warm with puffed phulkas.

DAL AMRITSARI

'Dal Amritsari' as the name suggests is a dal from the city of Amritsar, Northern India. This is a delightful as well as protein pack Punjabi delicacy, as mouthwatery as dal makhani, but not that much rich. The speciality of this dal recipe, 'spices are always fried in desi ghee' and give an authentic aromatic touch of Punjab. A comforting rich dal recipe that goes best with the hot phulkas.

INGREDIENTS:

½ Cup Split Bengal Gram (Chana Dal)

½ Cup Black Gram (Whole Urad)

1” Ginger (Minced)

3 Green Chilies (Finely Chopped)

1 Medium Onion (Finely Chopped)

2 Medium Tomatoes (Chopped)

1 tsp Caraway Seeds (shah Jeera)

¼ tsp Turmeric Powder

½ tsp Red Chili Powder

½ tsp Garam Masala Powder

1-2 tbsp Finelly Chopped Coriander Leaves / Cilantro

2 tbsp Clarified Butter (Desi Ghee)

1 tsp Butter (optional)

Salt to taste

METHOD:

 Wash and soak both lentils in water overnight.

Pressure cook both lentils along with turmeric powder and little salt until soft and mushy. Let it cool down normally. Open the lid and mash lentils a little with the back of a ladle and keep it aside.

For the tempering, heat clarified butter in a deep pan or wok. Add caraway seeds in it. Saute till it changes its colour slightly. Add minced ginger, green chilies and sauté for 20 seconds followed by adding onions in it.

Fry till onions turn golden, add red chili powder and give a nice stir. Add chopped tomato and salt in it. Fry for 3-4 minutes till tomato turns soft and mushy and leaves oil from the sides.

Pour cooked lentils in it and fold till lentils mix with spices well. Now add 1 cup warm water in it. Mix well. Cover and cook for another 6-8 minutes on medium heat.

Sprinkle garam masala, coriander leaves and butter on it. Keep stirring for a minute and switch off the heat now.

Serve hot garnished with coriander leaves, very well goes with paratha, tandoori roti or naan….

Sending to:  Holiday Recipes ~ 3rd Blog Anniversary Event

DAL PAKHTOONI

I saw this recipe at www.sanjeevkapoor.com. After triedout I literally fallen love on it, a delicious, buttery, creamy dal, simply awesome! Though I made little alteration according my tastebuds, yet it was truely fingerlicking good. This is an amazing dal curry from North-West Frontier province of undivided India, which is mostly located in Pakistan. Tryout in your home with nearer and dearer ones, definitely recieve loads of compliment for this delightful dish.

INGREDIENTS:

1/2 Cup Black Urad Dal
1/2 tbsp Ginger Paste
1/2 tbsp Garlic Paste
1/2 tsp Kashmiri Red Chili Powder
1/2 tsp Turmeric Powder
1/2 tsp Garam Masala Powder
2-3 Chopped Green Chilies (according to taste)
2/3 Cup Tomato Puree
1/2 Cup Fresh Cream
1 tbsp Finely Chopped Coriander Leaves / Cilantro
2 tbsp Butter
Salt to taste

METHOD:

Wash and soak dal in water for overnight. Drain water completely and rinse 3-4 times.

Pressure cook dal with chopped green chilies and little salt upto 4 whistles or till it is tender. Lightly mash the cooked black urad by using a spatula.

Heat 2 tbsp butter in a pan. After melting butter completely, add ginger-garlic paste and 1 tbsp water in it. Mix well. Saute for 2-3 minutes, till it leaves oil from the sides. Add turmeric powder, kashmiri red chili powder in it.

At this moment, add tomato puree and little salt in it (be causious of adding salt, as we added it before while pressure cooking dal). Fold nicely for 4-5 minutes.

Now pour cooked urad onto it. Fold well. Add garam masala powder, stir nicely and cook for 2 minutes.

Add fresh cream and give a nice stir. Cook for another 2-3 minutes. Sprinkle coriander leaves on top and turn off heat now.

Serve hot with warm chapati, paratha or plain rice.

Sending to:  Cook with Comfort ~Blog Anniversary Event,  Holiday Recipes ~ 3rd Blog Anniversary Event

KHATTI MITHI MOONG (SWEET & SOUR MUNGO BEANS)

Moong beans provides very high quality protein, that is rare in most Indian regional cuisine. Whole moong bean is cooked in several ways, but mostly used for making sprouts. Here is a very flavorful and healthy moong bean dry curry, which goes well with rice or roti. No onion and garlic are used super simple to cook, yet tastes great!
Recipe Source & Acknowledgement: Maayeka

INGREDIENTS:
1 Cup Whole Green Moong Beans
1&1/2 tsps Chopped Ginger
2 tsps Chopped Green Chillies
4 tbsps Sugar
1&1/2 tbsps Dried Mango Powder
1/2 tsp Asafoetida
1&1/2 tsps Red Chilli Powder
1/2 tsp Turmeric Powder
2 tbsps Chopped Coriander Leaves
2 tbsps Clarified Butter (ghee)
Salt to taste

METHOD:
Wash and soak moong beans for minumum 1 hour. Pressure cook with 3 cups of water for 4-5 whistles on medium heat or till it cooked well and become soft.
Let is cool down naturally. Open the lid and mash cooked moong beans slightly. Now add 3 cups of warm water in it. Mix all spices, green chillies, sugar, ginger and salt with green moong.
Cook on medium heat for 10 minutes, simmer for 15 minutes, keep stirring in between.
Now remove from fire and add chopped coriander and ghee, fold nicely.
Serve with steamed rice or roti.

Sending to: Tried And Tasted - Maayeka & Original Announcement Page & Kitchen Chronicles Announcement Page

Sending to: cookcookandcook & thoushaltcook & The Big Sweet Tooth

Sending to: Priya's Event - Healthy me healthy us

ALOO MATAR (PEAS POTATO CURRY)

This is a classic Punjabi dish, which is nothing but a tasty spicy combination of green peas and potatoes in a tomato puree sauce. From the nutritional value, potato contains vitamins and minerals, where as green peas are high in fibre, protein, vitamins, iron and lutein. My mom oftenly made this yummy curry and served with pooris or parathas. 

Recipe Source & Acknowledgement: Homely Food..

INGREDIENTS:
3 Medium Sized Potatoes (peeled and cut into cubes)
200 gm Onion (finely chopped)
1 Cup Green Peas (frozen)
1-2 Bay Leaves
1/4 tsp Cumin Seeds
1/2 tsp Fennel Seeds (saunf)
A Pinch of Asafoetida (hing)
1/2 Cup Tomato Puree
2-3 Green Chillies (paste)
1/2 tsp Turmeric Powder
1/2 tsp Kashmiri Red Chillli
1 tbsp Ginger Garlic Paste
1 tbsp Roasted Coriander-Cumin Seeds (pounded)
1/4 tsp Garam Masala
3 tbsps Oil
Chopped Coriander Leaves For Garnishing
Salt to taste

METHOD:
Heat oil in a wok or pan. Add bay leaves, asafoetida, fennel seeds and cumin seeds. Saute till cumin seed crackles. Mix ginger-garlic paste in it. Saute for a minute or till raw smell disapprears. Pour onion and fold nicely.

Fry till onions turns into golden brown. Add kashmiri chilli powder, turmeric powder, coriander-cumin powder and garam masala in it. Fry for a minute.

Pour tomato puree, green chilli paste and salt in it. Fry till spices leave oil from the sides.

Mix green peas and potatoes in it. Fold well for 3-4 minutes.

Add 1&1/2 cup warm water in it. Mix well. Cover and cook for another 10 minutes or till potatoes are tender. Remove from heat now. Garnish with chopped coriander leaves. Serve hot with chapati or paratha or naan.

Sending to: Homely Food Event / Giveaway; "Spotlight: Show Your Best Creation" @ Cuisine Delights; Taste of the Tropics @ ESHO-BOSHO-AAHARE; Jagruti's Mom's event- Food She Loved

RUNNER BEANS (SHIM) BHARTA

Runner Beans or Shim, are a popular garden vegetable, stronger in flavor and coarser in texture than green beans. Nutritional value of this bean is too high, very low in fat and high in carbohydrate and protein, very rich in vitamin B1, potassium and calcium. They are therefore an important part of most vegetarian diet. This is one of my favourite green vegetable and this tasty scrumptious recipe I inherit from my mother-in-law. Just try and taste this bharta with boiled rice or plain roti, surely you will say yummy!

INGREDIENTS:
500 gm Runner Beans
2 Medium Onions
6-7 Pods of Garlic
1/2 tsp Ginger paste
1/2 tsp Coriander powder
1/3 tsp Cumin powder
1/4 tsp Garam masala powder
1 Medium Tomato (finely chopped)
1 Bay leaf
1/2 tsp Nigella Seeds (kalonji)
A pinch of Asafoetida
3 Green Chillies
2 tbsps finely chopped Fresh Coriander Leaves
1/2 tsp Sugar (for flavor only)
3 tbsps Oil
Salt to taste

METHOD:
Wash all runner beans nicely.

Trim each of the runner bean from its top and tail part and make a cut in the middle with your knife edge.

Now boil all the runner beans for 10-12 minutes. Let it cool down naturally. Then drain all excess water from it. Now mash it nicely and keep aside.

Chop onions finely. Mince garlic and green chillies. Set aside.

Heat oil in a wok. Add bay leaf, nigella seeds and asafoetida in it. Saute for 20-30 seconds. Now add chopped onion, minced garlic and green chilli in it.

Fry till onion turns golden brown. Add ginger paste, coriander powder, cumin powder and garam masala powder in it. Fry for another 2 minutes.

Now add chopped tomato and salt in it. Fry for another 4-5 minutes till tomatoes get mushy.

Then add mashed runner beans and sugar in it. Fold nicely. Let all the excess water evaporate from it. Keep stirring occassionally. (It will take approximately 10 minutes on medium heat)

Now add chopped coriander leaves in it. Keep stirring for another 2-3 minutes and switch off the heat.

Serve hot with steamed rice or any Indian flat bread, a toothsome and scrumptious side dish.

Linking to: Favorite Recipes Event: Lentil/ Legume/Beans recipes

KONDAI KADALAI SUNDAL / BLACK CHANA MASALA SUNDAL

Usually made this recipe for Ganesh Chaturthi, or Navratri days, but I like to make it whenever I wish. Actually it is a festive food, very simple, delicious as well as healthy too. Fresh roasted and gounded spices add a nice aroma in it. This is an absolutely guilt free low fat snack, high in proteins, healthy and filling.

INGREDIENTS:
1 1/3 cup Black Chickpea / Black Garbanzo Beans
3 tbsps Grated Coconut
2 tsps + 2/3 tsp Urad Dal (spilt black gram lentil)
1 tsp Chana Dal (Bengal gram lentil)
2 Whole Red Chillies
3 finely chopped Green Chillies
2/3 tsp Mustard Seeds
10-12 Curry Leaves
1/3 tsp Asafoetida (hing)
1 tbsp Fresh Lemon juice
1 tbsp Oil
Salt to taste

METHOD:
Soak black chickpea overnight in water. Drain the water from it and wash nicely.

Pressure cook it with little water till 7-8 whistles. Let it cool naturally. Drain the excess water and keep boiled chickpea aside.

In a pan dry roast chana dal, 2 tsps of urad dal and 2 whole red chillies for 3 minutes.

Remove from heat and grind it coarsely. Set aside.

Now heat oil in the same pan. Add 2/3 tsp urad dal and 2/3 tsp mustard seeds. When mustard seed pops up, add curry leaves, asafoetida and green chillies. Saute for a minute.

Now add boiled black chickpea in it. Keep stirring till its moisture evaporates completely.

Add dry roasted powder and salt in it. Mix thoroughly. 



Then add grated coconut  in it and mix nicely for 2-3 minutes.

Switch off the heat. Add lemon juice in it and mix nicely.

TIPS: If it is not a festive food, may add onions and garlic in it and make it spicy.
          May garnish with chopped coriander leaves also.

Linking to:
Festive Food Ganesh Chaturthi
Spotlight : Festive Food hosted by Chandrani
Vinayagar Chathurthi Festival Event
Lets Party - Festive Special Event
Sharan's Samayalarai - Onam Sadya - The grand feast