Black Eyed Peas Curry /Safed Lobia ka Salan#SundayFunday

This is a delicious, vegan and gluten free curry, a main course dish , which can be enjoyed with steamed rice or rotis.

Ingredients
1½ Cups Black Eyed Beans /Safed Lobia
½ Cup Oil
1 Medium Onion - sliced
¾ Teaspoon Cumin seeds
2 Bay leaves
2 Teaspoons Ginger Garlic paste
2 Medium Tomatoes - chopped
1+ 2 Green chilies - chopped
Salt to taste
1 Teaspoon Red chili powder or to your spice level
½ Teaspoon Turmeric powder 
2 Teaspoons Coriander powder 
To Be Added Last
1 Vegetable cube
½ Teaspoon Garam masala 
½ Teaspoon Coriander powder 
¼ Teaspoon Cumin powder 
For Garnishing
Fresh Coriander leaves - chopped

Method

Wash and soak the black eyed peas in water for at least 4 hours.

In a pressure cooker, heat oil and sliced onions, cumin seeds, bay leaves. Sauté until the onions start to turn light golden. Then add ginger and garlic paste and sauté until the raw smell vanishes. Add chopped tomatoes and one chopped green chilly cook until the tomatoes are soft & mushy and the oil separates from the gravy. 

Now add salt, red chili powder, turmeric powder and coriander powder, sauté for two minutes. Now wash the black eyed peas once again with fresh water and add to the gravy. Add 3 - 4 cups of water and pressure cook on high flame for one whistle then for 7 to 10 minutes on low flame. After that switch off the flame, let the pressure release and the cooker cool completely.

Open, remove the lid and cook for 5-8 minutes stirring occasionally until completely done and you have the gravy consistency you require. Now add vegetable cube, garam masala, coriander powder, cumin powder and remaining two chopped green chilies. Mix and let is simmer for just two minutes, then turn off the flame. Garnish with fresh chopped coriander leaves.

Serve hot with rice. Enjoy!!

Labels: Black Eyed Peas, Curry, Main course, Indian, Vegetarian, Vegan, Gluten free, Sunday Funday, Lentils, Pressure Cooker, One Pot Meal 

• Anti-Hero Appetizers from Culinary Cam
• Banana Cream Pie from A Day in the Life on the Farm
• Black Eyed Peas Curry - Safed Lobia ka Salan from Sneha's Recipe
• Crab Rangoon Ravioli from Food Lust People Love
• Crockpot Pulled Pork with Ale from Amy's Cooking Adventures
• Mini Chicken Tostada Appetizers from Karen's Kitchen Stories
• Shrimp, Papaya and Pineapple Salad from Palatable Pastime

Black Eyed Peas With Punjabi Vadi#SundayFunday

My friend got this Urad Dal Vadi from Punjab, so I thought of combining both and made a main course dish which is so quick and lip smacking. This is made in the pressure cooker.

Ingredients
1 large Urad Dal Vadi  - broken into small pieces
1 Cup Dried Black Eyed Peas/Chawli
½ Teaspoon Cumin Seeds
½ Teaspoon Turmeric powder
1 Teaspoon Red Chilly powder - or your spice leve
2 Teaspoon Coriander powder
1 Teaspoon Sea Salt or to taste
Oil as required
Grind To Paste
1 Medium Onion
1" Piece Ginger
3 Big Cloves Garlic
2 Large Tomatoes - pureed

Method
Wash and soak the black eyed peas for at least 2 -3 hours.

In a pressure cooker add a teaspoon heaped fry the vadi for a minute or two. Remove and keep aside.

In the same cooker add 2 tablespoons of oil, when heated add the cumin seeds and when it splutters, add the onion ginger garlic paste and sauté well till the onion starts to turn golden and oil seperates. Then add the puréed tomatoes along with all the dry spices, salt, turmeric, red chilly and coriander powder and fry well till oil surfaces. 

Now add the fried vadi and 

black eyed peas, sauté for a minute. 

Add water an inch above the level of the black eyed peas and give it a good mix Cover the cooker with a lid and one medium high flame take one whistle and reduce the flame to low. Reduce the flame to low and keep it for 5 minutes. After 5 minutes, increase to high and take one whistle. Switch off the flame and let the cool for 5 minutes. 

Open and check for the consistency of the gravy, add water accordingly. Garnish with fresh coriander leaves.

Serve hot with hot chapattis or steamed rice. The flavor of this dish was just too good.

Labels: Black Eyed Peas, Vadi, Main course, Curry, Vegan, Gluten free, Sunday Funday, Indian 

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Rebekah of Making Miracles and the theme is Sunday Funday 30 Minutes Or Less.     

• Beef and Bean Sloppy Joes from A Day in the Life on the Farm
• Beef Steak Tips with Mushrooms and Balsamic Gravy from Amy's Cooking Adventures
• Black Eyed Peas With Punjabi Vadi from Sneha’s Recipe
• Minestrone Soup from Mayuri’s Jikoni 
• Pasta Fagioli for Christmas from Our Good Life
• Quick and Cozy Turkey Stew  from Making Miracles

Mexican Vegetarian Burrito Bowl#Improv

Mexican Burritos bowls are mainly made with rice, beans, different types of sauces/dips, sour cream and lettuce. Although a burrito bowl sounds elaborate, but it's not so time consuming. 

My hubby loved this burrito bowl very much it was just restaurant style, finger licking. It's packed with flavors and an explosion of taste in the mouth as soon as to spoon in, a tangy, a bit of sour, spicy, juicy, cheesy and super tasty, delicious burrito bowl.

The Guacamole is a twist of taste, a tex mex cuisine, Indo Mexican. I have used a typical Indian spice with avocado and it takes this to a different level. I would say spicy and finger licking Guacamole. 

So let's start with our delicious  meal Mexican Vegetarian Burrito Bowl...

Serves 3 - 4
Ingredients

For Lemony Minty Rice
2 Cups Rice - washed and boiled
1/4 Cup Packed Mint leaves - torn into pieces
1 Tablespoon Lemon juice
Salt to taste

For Guacamole - Indo Mexican Style 

Makes One Cup 
2 Hass Avocados
1 Small White Onion - chopped
2 Green chillies - chopped
1 Teaspoon Grated Ginger
2 Big Cloves Garlic - grated
1/4 Cup Packed Fresh Green Coriander leaves - chopped
1- 2 Tablespoons Extra Virgin Olive Oil
A Juice of One Small Lemon
1/4 Teaspoon Black pepper powder
1/4 Teaspoon Sea Salt or to taste

Roasted Tomato Salsa Sauce - Vegan & Gluten Free

Onion And Bell Pepper Mix

1/2 Cup Chopped Onions
1/2 Cup Green Bell pepper or  Coloured Bell peppers
1/2 Teaspoon Black pepper powder
1/4 Teaspoon Salt or to taste
1 Tablespoon Olive Oil 

Other Ingredients 

1 Cup Boiled Red Kidney Beans

1 Cup Boiled Black Eyed Peas

1/2 Cup Boiled Corn Kernels
1/2 Cup Chopped Romaine Lettuce Leaves
1 Cup Sour Cream
1 Cup Shredded Cheddar Cheese

Method 

Wash and soak 1/2 cup each of dried red kidney beans and black eyed beans separately for 4 hours. 

Then pressure cook the red kidney beans with 1/2 teaspoon of salt and 2 cups of water for one whistle on high flame then reduce to flame to low and keep it for 10 minutes. The red kidney bean are boiled to perfection. When the cooker cools down drain the liquid since we require only the red kidney beans. Keep this aside in a bowl.

In the same cooker place the black eyed peas and a cup of water with 1/4 teaspoon salt and take one whistle on high flame. Cool the cooker, drain the liquid since we require only the black eyed peas. Keep this aside in a bowl. This too is ready.

In the same cooker place the corn and a cup of water with 1/4 teaspoon salt and take one whistle on high flame. Cool the cooker and remove the corn. Take out the corn kernels and and keep it aside. This too is ready.

For Lemony Minty Rice

Wash and soak the rice then boil it till done. Drain all the excess water / starch. Add the torn mint leaves and lemon juice in it and give it a good mix. Keep this covered. 

Let's prepare Guacamole  - Indo Mexican Style 

In a blender jar take all the given ingredients with a tablespoon of extra virgin olive oil and blend it to a smooth paste. Remove this in a serving bowl and drizzle the remaining tablespoon of extra virgin olive oil  on it so that it doesn't change the color - it remains green. Guacamole is ready.

For the Onion Bell Pepper Mix

Heat oil in a pan and saute chopped onions and bell pepper until soft. Add black pepper and salt to taste in it and turn the flame off. So here you have your fried Onion and bell pepper mix ready.

Keep two bowls ready. Since we are two I made two bowls only for lunch, the remaining we will have it for dinner.
Now all our ingredients are ready. Let's arrange these on the table.
For our Burrito bowl
1 Cup Boiled Red Kidney Beans
1 Cup Boiled Black Eyed Peas
1/2 Cup Boiled Corn Kernels
1/2 Cup Chopped Lettuce Leaves
1/2 Cup Chopped Onions
1 Cup Sour Cream,
1 Cup Shredded Cheddar Cheese
Guacamole  - Indo Mexican Style 
Roasted Tomato Salsa Sauce
Lemony Minty Rice
Onion And Bell Pepper Mix 

In a serving bowl, spread the rice ( according to your requirement) 

Top it with boiled black eyed beans & red kidney beans

Now the Onion and Pepper mixture

Shredded cheddar cheese and

3 Tablespoons  Roasted Tomato Salsa Sauce

3  Tablespoons Guacamole  - Indo Mexican Style 

3 Tablespoons  Sour Cream

Shredded Romaine lettuce 

Boiled Corn kernels

Garnish this layer with some more shredded cheese

And here we are ready our Burrito bowl, just dig your spoon into the bowl and enjoy this satiating  meal burrito bowl, full of flavors and nutrients.

Lables : Mexican, Burrito Bowl, One Dish Meal, Main course, Guacamole, Roasted Tomato Salsa Sauce, Lemony Minty Rice, Sour Cream, Sweet Corn, Red Kidney Beans, Black Eyed Peas, Vegetarian, Improv  Cooking Challenge 

March Improv Cooking Challenge

Beans and Rice
• • Chicken Burrito Bowls by Cookaholic Wife
  • Southern Style Red Beans and Brown Rice by Pandemonium Noshery
  • Taco Rice by Making Miracles
  • Southwest Chicken and Rice Soup by Palatable Pastime
  • Rajma Chawal (Indian Style Bean Curry with Steamed Rice) by Sizzling Tastebuds
  • Greek Cauliflower Rice and Chickpeas by Kate’s Recipe Box
  • Menestra de Porotos by A Day in the Life on the Farm
  • Mexican Vegetarian Burrito Bowl by Sneha's Recipe

Jabeez - Yemeni Style Savory Cake

Jabeez is a Yemeni style savory cake served as appetizers during Ramadan. In Mena cooking club this month we are exploring Yemeni cuisine.   I made two recipes from the given list this and the Red Bean Stew.  Wanted to make third  -  Khaliat Al Nahl, but here it too oo very hot to on the oven so left this. Thanks Mena for hosting this month.

Serves -  6 Cakes
Ingredients
1.1/4 Cup Dried Black Eyed Peas 
1/2 Cup  Bread crumbs
2  Scallions / Spring Onions - finely chopped
1 Egg - beaten
2 Tablespoons Capsicum  - finely chopped
1/2 Teaspoon Salt or to taste
1 Teaspoon Jalapenos - finely chopped
1/4 Teaspoon Turmeric
1/2  Teaspoon Black pepper powder
3/4 Teaspoon  Cumin powder
2 Tablespoon  Coriander leaves - finely chopped
Oil for frying 

Method

Wash and soak  the  black eyed peas for an hour or two. Then drain the water and blend it to a fine paste.  If needed add a tablespoon of water, but I did not require,  ground this in a small mixer jar little at a time.

In a bowl add the pea paste along with scallions, jalapenos, capsicum, coriander leaves, cumin powder, black pepper powder,  turmeric and  salt, mix them well.   Add  half the beaten egg and mix well, if the paste is watery , add a tablespoon of bread crumbs(  I did)  It will form into a thick smooth paste. Taste and adjust salt if needed.  Make small cakes and place them  in  a plate and keep it in the refrigerator for a hour to set well.  

Heat 2 tablespoons of  oil in a pan.

Roll each cake in  bread crumbs and then dip each in egg and fry the cakes on medium flame till brown on both sides.  We enjoyed this hot with spicy  chutney. 

Labels:  Black Eyed Peas, Starters, Mena Cooking Club, Yemeni

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