TEN INDIAN BROAD BEANS RECIPES – SIDE FOR ROTI

TEN INDIAN BROAD BEANS RECIPES – SIDE FOR ROTI ( INDIAN BREAD) 

 I cook Indian Broad Beans once a week . Every time I cook I try a different recipe . The recipes I shared are unique in taste. Prepared with few every day ingredients and less Cooking time. Serve with Roti( Indian Bread) or Steamed rice and Vegetable Raita ( Vegetables with Yogurt) 

1. Indian Broad Beans Masala Curry . Try this delicious masala curry with Indian Broad Beans and pairs well with Phulka or Plain Paratha  . Pressure cook the Beans with minimum water for   fast cooking .

Recipe :

https://vegetarianhomestylecooking2015.wordpress.com/2016/12/16/Indian 

2.  Instant Idli with Indian Broad Beans . Prepared with few ingredients. Try this Instant Idli when you want serve different Breakfast or when you don’t have time for Soaking and Grinding. They taste good on their own or with Homemade Mango Pickle .

Recipe :

https://vegetarianhomestylecooking2015.wordpress.com/2016/03/28/Instant 

3. Indian Broad curry with Red Bell Pepper paste . Unique in taste and tastes good with Steamed rice or Phulka .

Recipe :

https://vegetarianhomestylecooking2015.wordpress.com/2017/02/09/Indian 

4.INDIAN BROAD BEANS CURRY with CURRY LEAF POWDER . You can try with Homemade or store Curry Leaf powder. Try this recipe if you are looking for a different recipe with Indian Broad Beans .

Recipe :

https://vegetarianhomestylecooking2015.wordpress.com/2017/04/12/Indian

5. Indain Broad Beans MIXED VEGETABLE CURRY with Homemade Masala Powder . Have rainbow of colors in your curry to reap the benefits of different colorful veggies . Chop veggies in different shapes to look interesting. 

Recipe :

https://vegetarianhomestylecooking2015.wordpress.com/2017/01/23/Indian Broad Beans 

6. Indian Broad Beans stir fry with Sesame seeds . The plump beans doesn’t overcook and retain shape and texture once you finish cooking. Toasted sesame seeds are more flavorful and nuttier and blends well with other spices . 

Recipe :

https://vegetarianhomestylecooking2015.wordpress.com/2016/07/05/Indian 

BARLEY SOUP – INSTANT POT

Barley  Soup -Instant Pot -Dinner/Lunch 

Waiting  for warm weather to enjoy Ice cream . Instead had  a Bowl of soup for last night dinner. Need warm bowl of soup  after shoveling the snow . Prepared Barley  soup in IP . By now you all understood that I like cooking in IP which keeps food warm for hours and one pot to clean . I run my Dish Washer only once in 2 days ( It takes couple of hours to clean and dry ) . Surprisingly it is snowing in Spring ( Winter storm . They named it as Toby ) . 5 more . No more snow . Kids are waiting for warm weather so they can go out for play.  My younger one  keeps herself busy by doing some crafts since she can’t go out and play after School ( She plays outside during recess in school )  . Sharing some crafts she did at the end of my post. This soup taste good with simple ingredients and no need to add any flour , Barley  will  thicken the soup .  

Winter storm Toby . Clicked from my porch .

Recipe for 3 

Ingredients:

1. Barley -1/2  cup ( raw )

2. Beans of your choice or Canned Beans or Green whole Moong Dal -1/2 cup ( raw ) Soak overnight or Green Moong sprouts  . I tried with Whole Green Moong . Naturally thickens the soup without adding any flour .

3. Onion – one ( finely chopped),Chopped Roma tomatoes – 2 ,chopped carrots and finely chopped vegetables of your choice 

4. Garlic -4 cloves ( peeled and crushed)

5. Ginger – small piece ( chopped)

6.Green chilli Paste -2 (Mortal n pestol )

7. Rasam powder or Sambar powder  -1 tbsp or Red chilli powder , Coriander and Cumin powder .

8. Salt and turmeric

9. Oil -1 tbsp

10. Finely chopped coriander

11. Water -2  to 2 1/2 measuring cups .

12. Juice of Lime -1/2 ( Optional) 

Stove Top :

1. Pressure cook Soaked Green Moong , Barley  with little salt and water for 2 whistles .

2.  Fry onions in a tbsp of Oil . Season with Salt and turmeric. Add ginger and garlic and fry for couple of minutes . Transfer cooked Green Moong and Barley to the Sauce pan and add all the other ingredients and bring to boil . Add water . Taste for salt and Spices and add accordingly.

3.  If needed Squeeze juice of Lime .

Method : Instant Pot 

1. Soak Barley and Green Moong Dal . Wash 3 to 4 times before and after soaking .

2. Turn IP on Sauté mode . When warm add Oil and Cumin seeds . Add Crushed garlic , ginger , Green chilli Paste , Chopped onions , Vegetables of your choice and carrots . Season with Salt and turmeric . Close lid and fry for couple of minutes.

3. Add chopped tomatoes , mix and scrape the bottom.

4. Add Rasam powder , Soaked Barley and Soaked Green Moong . Add water. Mix .

5. Close the lid . Manual 15 minutes. NPR . Add chopped coriander leaves .Taste for salt and Spices and add accordingly.Cool and squeeze juice of Lime ( Optional)

My daughter After School activities : Limiting Screen time 

ROASTED CHICKPEAS CHUTNEY – SIDE FOR VEGETABLE PARATHA/IDLI/DOSA

Roasted Chickpeas Chutney- Side for Vegetable Paratha/Idli/Dosa

I asked my H to bring roasted Daliya instead he brought roasted Chickpeas . We ate with Salad couple of times but still have Box of Chickpeas I need to finish before expiry date  . Any way I want to try some new Chutney to go with Vegetable Paratha and to pack for Kids Lunch Box . Tried roasted Chickpea’s Chutney without cooking . I just microwaved tomatoes 🍅 and the rest of the ingredients doesn’t need Cooking. Sometimes I want to pack a new Chutney in Kids Lunch Box to surprise them   but at the same time I don’t want to spend too much time for cooking and cleaning too many pots .Here is the Simple recipe you can prepare with every day Ingredients from your pantry with No Cooking and a Blender to clean .

Ingredients:

1. Roasted Chickpeas – 1/2 cup

2. Roasted peanuts ( store bought) -1/4 th cup

3. Dry Coconut-1/2 cup

4. Tomatoes – 2 ( Microwave for 2 to 3 minutes)  

5. Green chillies – 2 and Red chillies -2

6. Garlic cloves -3

7. Coriander

8. Salt

9. Water -1/2 cup

10 . Tadka – Optional . 1 tbsp Black split Urad Dal , Cumin seeds -1/2 tbsp , Mustard seeds -1/2 tbsp and Red chilli -1 , Oil -1 to 2 tbsp

Method :

1. Wash tomatoes and microwave for 3 minutes in a microwave safe Bowl  ( Stop for every minute) . Cool before  transfer to the blender.

2. Transfer  cooked tomatoes, Coconut , green and red chillies , roasted Chickpeas , roasted peanuts,Coriander leaves with stems ,  Salt ,  water and blend .

3. Add water accordingly. Transfer to a Bowl .

4. Taste for salt and Spices and add accordingly.

5. Add Tadka  ( Seasoning . You can do in the same microwave Bowl ( cooked tomatoes) Warm oil and add mustard seeds , Cumin seed , Black split Urad Dal and Red chilli) 

 

 

MOONG DAL VADI CURRY – SIDE FOR ROTI – INSTANT POT

Moong Dal Vadi Curry – Instant Pot – Side for  Roti with Okra ( Bhindi ) Masala ,Steamed rice and Phulka ( Indian Bread)

IMG_7899IMG_7896

I prepare Moong Dal Vadi curry when I don’t have Vegetables or if I want to cook something simple for Dinner or as a side for Roti with some stir fry Vegetable. I tried in Instant Pot . It turned out good with the ingredients I added . Right consistency and simple recipe to try . I added potatoes ( for Kids ) and optional . If you are preparing only Moong Dal Vadi curry without any stir fry then I suggest to add Potatoes .To go along with Moong Dal Vadi curry I prepare Bhindi ( Okra ) Masala . I’m sharing the recipe at the end . It’s non sticky and can be cooked in very less time . I use wide pan to prepare Okra stir fry and I don’t add any salt till the end . I sprinkled Peanut Masala powder . I prepare this powder in a big batch and half I refrigerate in an air tight container. Here are 2 Simple recipes I’m sharing.

Recipe for 3

Ingredients:

1. Moong Dal Vadi 

2. Potato – 3 ( Cubed )

3. Onion – thinly sliced

4. Tomatoes-2 ( 12 pieces)

5. Chickpea flour -2tbsp or ( 1 tbsp rice flour n 1 tbsp Chickpea flour )

6. Yogurt -1/2 cup and Water -1 measuring cup 

7 . Salt to taste

8. Curry powder -1/2 tbsp

9 . Ajwain -1/4 th tbsp , Cumin seeds n mustard seed -1/2 tbsp each and Oil – 2 tbsp

10 . Finely chopped coriander leaves

Method : 

STOVE TOP:

1. Fry Moong Dal Vadi in a tbsp Oil and transfer to a Bowl.

2. Add oil and splutter Mustard seeds,Cumin seeds , Black split Urad Dal and Red chilli .

3. Add finely chopped onion and cubed potato  . Season with Salt and turmeric. Fry till light brown.

3. Mix Curd with 2 tbsp Chickpeas and mix without lumps . Add water , Ajwain and curry powder .

4. Once onions are light brown add Curd . Cook for 3 to 4 minutes. Add tomatoes . Cook for another minute. Switch off the stove .

5. Add Moong Dal Vadi and chopped coriander.

Instant POT :

1. Turn IP on Sauté mode and fry  Moong Vadi . Transfer to a Bowl . You can add while cooking with rest of the ingredients or at the end .

2 . Add 2 more tbsp Oil and add Cumin seeds n Mustard seeds  , thinly sliced Onions, cubed potatoes  . Season with salt and turmeric . Cover with lid and cook for couple of minutes.

3. Mix yogurt ( Curd) with 2 tbsp Chickpea flour and mix without lumps . Add water , Curry powder and Ajwain. Mix well.

4. Slowly add yogurt mixture to the pot . Scrape the bottom. Add chopped tomatoes too .

5. Cancel Sauté . Press manual 4 minutes. When you see silver button pops up unplug . NPR .

6. Take the inner pot out . Taste for Salt n spices and add accordingly. Add chopped coriander too .

Recipe for Okra ( Bhindi) Masala: 

Heat a wide pan  on medium heat . When warm enough add Bhindi( Okra ) . Mix well . Close the lid and cook for couple of minutes .

2. Okra will be soft . Uncover or keep lid half open and fry Bhindi( Okra ) until brown ( takes less than 10 minutes) . Stir in between to avoid burning.

3. Move Okra( Bhindi) to the side of the pan and add thinly sliced onions . Season onions with Salt , turmeric and Cumin seeds . Mix well .

4. When Onions are light brown mix Okra and Onions and fry for couple of minutes.

5. Switch off the stove . Cool sometime and add Peanut Masala powder ,Chopoed coriander and mint leaves . 

 

STUFFED BANANA PEPPERS – INSTANT POT – SIDE FOR ROTI

Stuffed Banana Peppers with Walnut Sesame Powder  . Instant Pot – Side for Roti ( Indian Bread)

Each and every post has a story to share. Banana Peppers are must in my grocery list because they are Zero Spicy and my Kids like to eat with their dinner. As I’m cooking regularly in Instant Pot I decided to try Banana Peppers . I didn’t add any water because I don’t want Steamed Peppers but rather roasted one. I stay in Kitchen till I unplug it . I didn’t get any Burnt sign and you won’t see the SILVER BUTTON pops up . Instead I added WASHED PEPPERS to the STEEL POT with OIL . They got soft with water from washed Peppers. I opened the Lid after 5 minutes. Happy to see cooked and Roasted PEPPERS. Thought I will share this recipe with you . I’m sharing stuffing too. Our meal will be incomplete without  Rasam or Raita or Pickled Vegetables. They enhance the taste of the meal. For yesterday’s dinner I prepared AMARANTH LEAVES stir fry ( One of our favorite GREEN leafy vegetable) with Stuffed peppers , Blackeyed Beans and Paratha( Indian Bread) . Here is the  simple recipe .

Dinner with AMARANTH LEAVES STIR FRY , Stuffed Banana Peppers, Cucumber , Black eyed Beans and Plain Paratha( Indian Bread) 

RECIPE LINK for AMARANTH LEAVES STIR FRY :

INGREDIENTS :

1. Stuffed Banana Peppers – 4 to 6 ( Medium and thin) Wash and make a slit in the middle

2. Oil – 2 tbsp

3. Stuffing – Dry roast 2 handfuls of  Walnuts  and Peanuts. Transfer to a Bowl or Store bought Roasted Peanuts. In the same pan dry roast 2 tbsp sesame seeds , 1/2 tbsp cumin seeds and 1/2 tbsp Coriander seeds. Cool and grind with 3 cloves of Garlic , Handful of dry coconut ,  Tamarind , Salt and 1 tbsp Red chilli powder .

METHOD : 

1.  Add 2 tbsp Oil to Steel pot and Place Banana Peppers in a single layer.

2. Close the lid .

3. Press manual 4 minutes . count down 4 . Unplug.

                    I stayed in the Kitchen till I unplug it . No burnt sign. You won’t see silver button pops up as I didn’t added water because I don’t want steamed Peppers but roasted one. They got soft with the water from washed Peppers and roasted with Oil we added in the steel pot .

4. Open the lid after 5 minutes. Make sure they are soft with the help of knife and roasted . Turn saute and fry for couple of minutes if needed .

5. Transfer to a plate. Cool and stuff with  WALNUT PEANUT SESAME powder .

RICE PUDDING/KHEER WITH COOKED RICE /RAW RICE – INSTANT POT – KIDS LUNCH BOX WITH EGGPLANT FRITTERS

Rice Pudding/Kheer with Cooked Rice /RAW RICE – Instant Pot – Kids Lunch Box with Eggplant Fritters 

Pack for Kids  Lunch Box with Eggplant Fritters 

I prepare Kheer with Cooked rice  on stove top during festival times or for Weekend Lunch or to Pack for Kids Lunch Box. . I cook extra rice to prepare Kheer , Mango rice and Curd rice to offer to God as prasdam during festival times and share with family and friends along with Vada( prepared with Lentils) .I tried in INSTANT POT . Turned out good with right consistency and no burnt bottom. It is rich and Creamy . I  have used 2 percent milk and not even Whole milk . Here is the Simple recipe.

Recipe for 4 to 5.

INGREDIENTS :

One cup – One measuring cup 

1.  Raw rice ( Washed and Soaked ) or  Cooked rice  or Left over rice – 1  measuring cup  ( White Basmati rice or Long grain rice) 

2. Whole wheat Vermicelli – 1/4 th cup( Optional) I added 

3. Milk – 3 cups( 24 ounces)

4. Jaggery or Brown sugar – 6 tbsp or accordingly

5. Ghee – 1 tbsp

6. Raisins – Handful

7. Chopped Nuts – 1/2 Cup( Cashews , Almonds, Pistachio’s)

8. Cardamom Powder – 6 to 8

9. Dry Coconut pieces

METHOD : STOVE TOP

1. Add 2 measuring cups milk into sauce pan . Bring to boil .

2. Add Cooked rice. Mix well . If needed add more milk. Switch off the stove.

3. Add raisins, Chopped nuts, Ghee , Cardamom and Dry coconut Pieces.

4. Cool some time and  add Jaggery .

5. Taste for sweetness and add accordingly .

RECIPE LINK FOR EGGPLANT FRITTERS:

https://vegetarianhomestylecooking2015.wordpress.com/2016/08/29/Vegetable

METHOD: INSTANT POT 

1. Turn IP on saute mode. When warm add Ghee , Vermicelli , Chopped Nuts,Raisins. Saute for a Minute.

2. Add Cooked rice, Milk , Cardamom. Mix well . Scrape the bottom. 

3. Close the lid. Cancel saute . Manual 10 minutes . When you see Low  Unplug it . QPR.

4. Take out the inner pot. Wait sometime and add Jaggery or Brown sugar.Add 1/2 more tbsp Ghee and Coconut Pieces. Taste for Sweetness and add accordingly .

5. Serve warm or a room temperature.

                I packed for KIDS LUNCH BOX with EGGPLANT FRITTERS.