GREEN BEANS MASALA CURRY

Green Beans Masala Curry

All these years I use to prepare Simple stir fry or Pancakes with Green Beans . This is the first time I prepared Masala Curry with Green Beans. It  turned out really  tasty  Serve with steamed rice or Phulka .I buy Green Beans in Microwavable bag which is easy to steam in Microwave for 2 1/2 minutes. If you buy Green Beans not in the bag, wash them throughly  Chop and cook in (using Microwave Safe Bowl) Microwave or cook in Pressure Cooker for fast Cooking.

Serve with Steamed rice or Phulka or place the curry in a Tortilla( Wrap) along with Lettuce and Sliced  Onions .

Cooking Tips :

1. Wash , Cook and Chop Green Beans and refrigerate. Cook and refrigerate Potatoes.

2. Chop Onions , Tomato and Grate Carrot.

3. Prepare Spice Powder and refrigerate .

Recipe for 4 People .

Preparation and Cooking time : 30 minutes

INGREDIENTS : 

1. Green Beans – 2 Bags or 6 Handfuls ( Cooked and Chop in an angle)

2. Onion – Medium ( Chopped) Garlic cloves – 6 ( Peeled and Crushed) , Ginger – 1 tbsp ( Grated )

3. Tomatoes – 3 ( Chopped)

4. Potatoes – 3 ( Cooked and Cubed)

5. Grated Carrot – 1/2 Cup

6. Oil – 3 to 4 tbsp

7. Salt , Turmeric – 1/4 th tbsp  and Cumin seeds – 1 tbsp

8. Finely chopped Coriander and Mint Leave

9. Curry Powder – 1 tbsp ( Blend of Red chilli Powder , Coriander and Cumin Powder , Garlic and fresh Coriander)  and Garam Masala – 1/2 tbsp

10 .Spices to roast and Grind – Roast 1 /2 tbsp Coriander seeds, 1/2 tbsp Cumin seeds , 5 Walnuts , 5 almonds , 2 tbsp Sesame seeds , Red chillies – 1 or 2 . Cool the Spices and grind with 1/4 th cup dry coconut and 2 Green chillies .

METHOD :

1. Cook Green Beans in Microwave for 2 1/2 minutes . Transfer to a Bowl . Wash and chop them in an angle .

2. Heat 2 tbsp Oil and fry Green Beans until light Brown Uncovered. Transfer to a Bowl .

3. In the same Pan add 2 tbsp Oil and add cumin seeds followed by chopped Onions. Once Onions are Brown add Crushed garlic and grated ginger. Fry for couple of minutes .

4. Add Chopped Tomatoes and cook until soft . Mix in between to avoid burning . Once tomato is soft , Mash with back of the spoon.  If needed add Oil . Once tomatoes are soft and cooked add Curry Powder and grated Carrot. Mix well .

5. Add Cooked and cubed Potato and fried Green Beans, Spice Powder( Mentioned under Spices to roast and Grind) , Chopped Coriander and Mint Leaves. Mix gently . Switch off the stove. Check for Salt and Spices and add accordingly .

SERVE warm .

INDIAN BROAD BEANS STIR FRY WITH CURRY LEAF POWDER – KIDS LUNCH BOX RECIPE

Indian Broad Beans Stir fry with Curry Leaf Powder.

            5 ingredients recipe . We like Indian Broad beans . I cook at least once a week in season .If this vegetable is your favorite , then try this recipe.   Is a tasty stir fry recipe prepared with Home made or store bought Curry Leaf Powder. It is like building layers . But worth a try if you want a new taste with Indian Broad Beans. I pack for Kids Lunch Box too . I do Preparation day before like Cooking Beans and Potatoes, Chopping Onions and refrigerate.  I prepare Curry Leaf powder for 2 weeks and store in a Glass container. So it  will take less than 15 minutes to Cook the vegetable in the morning. It will taste good with steamed rice or Phulka . 

Pack for Kids Lunch Box with Steamed Rice .

Recipe for 4 People .

Preparation time : 15 minutes and Cooking time : 15 minutes

INGREDIENTS :

1.Indian Board Beans – 10 Handfuls ( Remove the fiber part,  Soak in salt Water and wash 3 to 4 times and Cut into 2 Inch pieces)

2. Onion – 1 medium ( Grind Coarsely)

3. Potatoes –  4( Cooked and Cubed)

5. Curry leaf powder – Homemade or store bought – 3 tbsp ( Dry roast 1 tbsp Channa Dal , 1 tbsp Urad dal , 1/2 tbsp Cumin seeds, 1/2 tbsp Coriander seeds, 2 tbsp Sesame seeds, 2 red chillies . Switch off the stove and add 10 Curry Leaves. Cool the Spices and Grind with Marble size tamarind and Salt) 

6. Oil – 2 to 3 tbsp

7. Salt and Turmeric – 1/4 th tbsp

8. Finely Chopped Coriander and Curry Leaves

9. Cumin seeds – 1 tbsp

10 . Curry Powder – 1 tbsp and

                    Coconut mixture ( Grind Handful of Coconut with 2 Green Chillies and Salt) 11. Juice of Half Lime 

METHOD:

1. Pressure Cook Indian Broad beans with little water and salt . When Pressure comes down transfer Beans into a wide Plate and Cool them before adding to the Curry . So the Beans won’t be mushy and holds the shape.

2. Grind Onions coarsely with a tbsp of cumin seeds or Chop them finely .

3. Boil the Potatoes and season them with Curry Powder .

4. Heat 2 tbsp Oil and fry Coarsely grind Onions until light brown . Then add Crushed Garlic and fry Couple of Minutes .

5. Add Broad Beans and fry for 5 minutes till water evaporates.

5. Switch off the stove and add Seasoned Potatoes , Curry leaf powder , Coconut mixture and Chopped Coriander Leaves. Check for SALT and SPICES and add accordingly .

                     Squeeze juice of Half lime.

SERVE with STEAMED RICE or PHULKA 

TOMATO CURRY – 10 MINUTES RECIPE

TOMATO CURRY  . Side dish for Phulka or Plain Paratha. 

Tomato curry is a simple and tasty Curry you can prepare and Cook in 10 minutes. It is a gravy recipe pairs perfectly with Phulka or Plain Paratha  or Jowar roti. Needs 3 vegetables and couple of Spices to prepare this Curry .I added Yogurt ( Curd ) at the end to supress the sourness  .  Tomatoes play an important role in everyday Cooking from Dals to gravy recipes and endless ways to include in everyday cooking. But it is important in two of the world’s popular recipes Pasta and Pizza.Tomatoes are red in color but can come in shades of Yellow, pink and even purple .The name tomato came from the Aztec word “tomati” meaning Plump fruit. There are more than 10000 tomato varieties grown around the world. They are packed with Vitamin A and C and are cholesterol free. A cooked tomato is actually better than raw one. More beneficial chemicals are released during the heating process creating higher concentration of lycopene. Tomatoes are rich in lycopene and full of antioxidants and lower the risk of cancer , prevent cardiovascular disease and regulate blood levels. Source : Health Magazines. 

Here is a Simple recipe of Tomato curry prepared with basic ingredients .

Recipe for 2 to 3 People . Preparation and Cooking time : 10 Minutes .

INGREDIENTS:

1. Potatoes – 4 ( Boiled and Crumbled) in Microwave

2. Onion – 1 medium( Finely Chopped)

3. Crushed garlic cloves – 4 and Grated ginger – 1/2 tbsp

4. Tomatoes – 3 ( finely chopped)

5. Oil – 2 tbsp

6. Yogurt (Curd) – 1 or  2 tbsp

7. Salt and Turmeric – 1/4 th tbsp

8. Curry Powder – 3/4 th tbsp ( Blend of Red chilli Powder , Coriander and Cumin powder , Garlic and fresh Coriander)

9. Pav bhaji masala – 1/2 tbsp

10 . Finely chopped Coriander leaves  .

11. Water – One measuring cup

METHOD:

1. Cook the Potatoes in Pressure cooker for 4 Whistles. When Pressure comes down , open the lid and transfer to a Bowl . Cool them , Peel the skin and Crumble the Potatoes . or in Microwave.

2. Use Mortar and Pestol to prepare curry Powder .

3. Heat 2 tbsp Oil and add Cumin seeds followed by Onions. Season with Salt and turmeric Powder. Once Onions are brown add Crushed ginger and Garlic. Fry for Couple of minutes and add finely chopped tomatoes . Cook the tomatoes until soft.

4. Once Tomatoes are soft add One measuring cup Water , Curry Powder and Crumbled Potato . Bring to Boil .

5. Switch off the stove and add Pav Bhaji masala and finely chopped Coriander Leaves. Check for Salt and Spices and adjust accordingly . Cool the curry  for sometime and add 2 tbsp of Yogurt(Curd).

Serve warm with PHULKA or PLAIN PARATHA 

BHINDI(OKRA)STIR FRY WITH HOME MADE MASALA POWDER(TWO INGREDIENTS RECIPE)

Bhindi (Okra) stir fry with Home made Masala Powder ( Two Ingredients recipe) i.e Okra and Masala powder

Okra Stir fry with Home made Masala Powder is a Simple and tasty Stir fry with 2 main Ingredients . Okra ( Bhindi) and Masala Powder. You can prepare the Masala powder when ever you are free and store in an air tight Container. Okra becomes slimy when Cooking. Use a wide Pan , so the vegetable won’t get Mushy . Don’t add salt till the end. Stir in between gently with a wooden stick without mashing the Vegetable. Once Okra is fried , Cool it for few minutes and add Masala Powder. For tanginess you can add tamarind or Dry Mango Powder or Squeeze Juice of Lime.

                You have many options when it comes to Cooking Okra because it is pretty versatile and can be made into Stew , Stir fry, stuffed and Pickled. Good source of fiber. The fiber in this Vegetable are soluble and insoluble meaning they enhance the digestion supporting the liver and Kidneys and also stabilizes Blood sugar levels. It can curb the rate of sugar absorption when it goes to intestinal tract and effective in doing so. Okra is called a super food for people with or at risk for Diabetes or Cancer. Nutrients in Okra can be useful for those who aim to improve their well being. Along with Vitamins and minerals the anti oxidants in Okra can trigger a process in the Cancer cells and reduce their size and activity , limiting the spread in the body .Okra is your intestinal tract friend because this part of the body comes with good and bad bacteria and Okra is a good food to keep your GI tract healthy due to its contribution for good bacteria known as probiotics in your GI tract. Source : Health Magazines.

          Serve this easy and tasty stir fry with Phulka or Jowar roti or Plain Paratha or steamed rice.

Recipe for 4 People .

Preparation and Cooking time : 30 Minutes .

INGREDIENTS:

1. Okra ( Bhindi) – 40 to 50 ( Wash and cut in an angel)

2. Spices to roast and grind – Roast handful of Peanuts . When Peanuts are brown transfer to a Bowl . Roast 2 tbsp Sesame seeds with 1/2 tbsp Coriander and Cumin seeds each , Fenugreek seeds – 5 , few mustard seeds. Cool the Spices and roasted Peanuts and Grind with 1/4 th cup Dry Coconut , Tamarind or Mango Powder and 3 Cloves of Garlic, Red chilli powder – 1 tbsp and Salt .

Note : If you don’t like Tamarind in Spice Powder , then add Dry mango Powder or Squeeze Juice of LIME. 

3. Salt and Turmeric

4. Oil – 4 tbsp

5. Finely chopped Coriander Leaves and Curry Leaves .

METHOD :

1. In a wide Pan heat 2 tbsp Oil and add cut Okra. Cover and cook on Medium high flame for 5 Minutes . Stir in between . Don’t add Salt . After 5 minutes when Okra is soft keep Lid half Open and fry till light Brown . Add 2 more tbsp Oil .

2. Once Okra is Brown , Cool the Vegetable for few minutes add the Spice Powder . Mix gently .

3. Check for Salt and Spices and adjust accordingly .

4. If you don’t like Tamarind in Spice Powder , then squeeze Juice of Half Lime .

5. Garnish with finely chopped Coriander leaves .

                     SERVE with Phulka or Jowar roti or Plain Paratha or Steamed rice.

TINDORA STIR FRY WITH MOONG DAL VADI AND HOME MADE SPICE POWDER

Tindora Stir fry with Moong Dal Vadi and Coconut Spice powder.img_3379

 Serve with Steamed rice or Phulka  and Raita .img_3377 

You must have tried many recipes with Tindora. How about a little Crunch with this tasty vegetable  ? I usually add some Cooked Beans at the end instead of serving it with Dal. When we don’t have time to Cook Dal or Cooked Beans in the refrigerator , then try to add Moong vadi . Just fry with a tbsp Oil , Crush with the rolling Pin and add at the end . Along with Vadi I added Coconut Spice Powder . You can prepare this spice powder ahead of time and refrigerate without SALT . Stays good in the refrigerator for 5 to 6 days .  We like Tindora . It taste  good with minimum spices. No need to add water while Cooking Tindora . It will cook perfectly with 2 tbsp Oil . Grind Onions Coarsely . Adds nice flavor . Even if you cook in morning and heat n serve for dinner , the taste and flavor will be the same. I use Home made Curry Powder , you can use any Spices of your choice.  

         Tindora is one tasty vegetable which need only 2 Ingredients salt and Curry Powder.  What I like about this vegetable is , it taste good at room temperature. So good LUNCH BOX IDEA. In today’s recipe I added 2 more Ingredients without Overpowering the taste of Tindora .

                   It is good source of fiber. Fiber intake has number of benefits to body . Fiber supports healthy blood sugar levels by helping body to digest sugar slowly, offsetting the effect of sugar entering the bloodstream . Eating foods high in fiber promotes feeling of fullness which helps curb appetite and support healthy weight .Helps lower gastrointestinal cancers. Source : Health magazines. Here is the recipe with 5 main ingredients.

Recipe for 4 People .

Preparation and Cooking time : 30 Minutes .

INGREDIENTS :

img_3381img_3380

1. Tindora

2 . Onion – 1 ( Grind Coarsely )

3. Moong Dal Vadi – 1/2 cup ( Fry with a tbsp Oil ) Cool and Crush with the help of a Rolling pin.

4. Coconut Spice Powder – Dry roast 2 tbsp Sesame seeds with 1 tbsp Cumin and Coriander seeds. Cool and grind with handful of Coconut ,2 Green Chillies and small piece of Ginger. and Tamarind . If you squeeze lime juice skip TAMARIND.

5. Curry Powder – 1/2 to 1 tbsp ( Blend of Red chilli powder , Coriander Powder ,Cumin Powder , Garlic and fresh Coriander)

6. Oil – 4 tbsp ( 2 tbsp for Pan frying Tindora , 1 tbsp for frying Onions , 1 tbsp for frying Vadi)

7. Salt and Turmeric – 1/4 th tbsp

8. Juice of Lime – 1/2 ( Optional) 

9. Curry Leaves and Coriander Leaves

10 . Cumin seeds – 1 tbsp

METHOD :img_3378

1. Soak Tindora for 15 minutes . Wash 4 to 5 times.

2. Cut into Circles . Heat 2 tbsp Oil in a wide pan and Pan fry Tindora. Season with Salt . No need to add water . Cook on a Medium High flame and stir in between to avoid burning. Once light Brown , Switch off the stove and transfer to a Bowl .

3. In the same Pan , fry Coarsely grind Onions till light Brown . Season with Salt , Turmeric and add Cumin seeds and Curry leaves while frying Onions  and Crushed Garlic too.

4. Once Onions are fried add Tindora, Coconut Spice Powder, Curry Powder , Crushed Vadi and Finely chopped Coriander Leaves .

5. Squeeze Juice of Lime. Check for Spices and adjust accordingly.

SERVE with Phulka or Steamed RICE .

INDIAN BROAD BEANS WITH RED BELL PEPPER PASTE

Indian Broad Beans with  Red Bell Pepper Paste .img_3288 Last week I shared Indian Broad Beans Curry with Mixed Vegetables and Couple more recipes . This week when I went to Indian Grocery stores for Vegetables , first thing that catch my eye are bright green and Plumpy Indian Broad Beans. I remember eating during Winter season and we love the simple Curry prepared with tomatoes ,Potatoes and Curry powder . Since I’m cooking every week , I’m trying  more recipes.May be I’m going to buy every week till in season  ( January and febuary or sometimes even year round ).

                        Today I’m sharing simple recipe with  Red Bell Pepper . It adds  nice flavor and taste to the Curry . Just pan fry the Pepper with a tbsp of Oil and grind into a Paste with rest of the Ingredients. Peppers are available through out the year but are usually in great abundance during the summer and early fall months. Paprika is a dried powder from Bell pepper that we see in spice section of the grocery store. Wrap Peppers in a Paper towel ( Unwashed ) and store in vegetable Compartment and they will stay good for 7 to 8 days. After 3 to 4 days keep them on Kitchen counter till they come to room temperature , Wrap in fresh paper towel and store in the refrigerator.Each Red Bell pepper provides 37 Calories with 2.5 grams of fiber. The higher amount of Vitamin C in a Bell Pepper is concentrated in the red variety. Red Bell Pepper are sweeter and mild in flavor and rich in antioxidants keeps your immune system healthy. High heat Cooking can damage some of the delicate Phyto nutrients – the flavonoid called luteolin will be destroyed  in Bell Peppers . Cook on a Low heat for a short period of time.  Source : Health Magazines .

            I pressure cooked  Indian Broad Beans with 1/4 th Cup Water for 2 whistles on medium high heat . So no water will be left to drain and fast way to Cook Beans. Cool in a wide Plate before Cooking , so it won’t turn Mushy. You can prepare the Red pepper Paste and Cook the Beans ahead of time and refrigerate. It will take 10 Minutes to Cook before you serve for Lunch / Dinner.

                Serve with Phulka or Plain paratha ,  Carrot tomato Raita . ( Recipe for Carrot and Tomato Raita : Heat 1 tbsp Oil and add 1 /2 tbsp Cumin seeds . Add 5 grated Baby Carrots , One finely Chopped tomato . Season with Salt and 1/2 tbsp Rasam or Curry Powder . Cover and cook for 3 to 4 minutes. Cool before addding to Curd ( Yogurt) . Add 1/4 th cup finely Chopped Onions to One cup Yogurt( Curd) and finely chopped Coriander Leaves) . Add Cooled and Cooked tomato to Curd . Mix and Serve with Curry and Phulka)img_3290Perfect combination and you will feel satisfied after eating this meal for Lunch /Dinner . Recipe for 4 People .

Preparation and Cooking time : 30 Minutes

INGREDIENTS : img_3287

1. Indian Broad Beans – 5 to 6 handfuls

2. Onion – 1 ( finely chopped )

3. Salt and Turmeric – 1/4 th tbsp

4 . Cumin seeds – 1 tbsp

5. Oil – 2 tbsp

6.  Red Bell Pepper paste ( Grind Cooked  red Bell pepper with 1 tbsp roasted Cumin seeds ,  5 Almonds , 5 Walnuts  , 1/2 juice of lime, little salt and 3 to 4 cloves of Garlic )

7. Finely Chopped Coriander Leaves and Mint Leaves .

8. Curry Powder – 1/2 to 1 tbsp ( Blend of red chilli powder, coriander and Cumin Powder , Garlic and Fresh Coriander)

 9 . Boiled and Crumbled Potato – 2  ( Optional)

METHOD :img_3289

1. Remove the fiber from both sides of Indian Broad Beans . Wash before and after and soak in Water for 10 Minutes. Wash 4 to 5 times . After washing drain out all Water and cut into 2 Inch long Pieces.  Cook Cubed Potato too. Pressure cook  with 1/4 th cup Water for 2 Whistles on Medium High heat  . img_3267Season with little salt . When Pressure comes down Cool on a wide plate before Cooking. No water will be left  to drain out excess water.

2. Cook  Red Bell pepper with a tbsp of Oil  . Cool before grinding. Dry roast 5 Almonds , 5 Walnuts , 1 tbsp of Cumin seeds. Cool and grind with 3 to 4 cloves of Garlic , little Salt ,  red Bell pepper and Juice of Half Lime .

3. Heat a tbsp of Oil and add Cumin seeds followed by finely chopped Onions and Curry Leaves.

4. Once Onions are light Brown add Cooked and Cooled Indian Broad Beans , add One more tbsp Oil and fry till light Brown ( takes 3 to 4 Minutes) . Stir in between to avoid burning.

5. Once Beans are light Brown add  Cooked and Crumbled Potato ,Red pepper paste . Mix gently . Add finely chopped Coriander Leaves and Mint Leaves .  Check for Spices and adjust accordingly.

SERVE WARM with PHULKA .