French Beans Sabzi

                    

French beans are the part of common beans, pulses and peas. You can make various recipes from french beans. They provide less starch and protein compare to other dried types of beans, consist high level of Vitamins A and C. In India we usually use a vibrant lime green color french beans which are semi starchy in nature, sweet and grassy flavors with a mild taste. French Beans can be prepared as a whole, can be eaten raw or can be lightly steamed or sauteed.

Ingredients

 250 Grams  French beans - chopped            
1 Large Onion - chopped                          
2 Medium Tomato                                            

1 Teaspoon Cumin seeds                                   
1/2 Teaspoon Mustard seeds                                
A Pinch Asafoetida / hinge powder           

A Sprig Curry leaves                                   
1 Teaspoon Vindaloo Masala ( recipe here) 
2 Tablespoons Oil                                                     
Salt to taste
2 Tablespoon Freshly Grated Coconut                   

Method Keep all the ingredients ready well in advance.
Heat a pressure cooker and add oil.
When the oil starts heating then add cumin and mustard seeds, allow the seeds to crackle. Then add the asafoetida / hinge powder. Add curry leaves and saute well. Then add the chopped oinions and saute till transparent and just lightly pink. Add chopped tomatoes and mix well. Fry till the tomatoes are soft. Add vindaloo masala, French beans and salt . Fry this on high flame for 4 to 5 minutes, add the grated coconut stir it immediately add 3 tablespoons water only If your pressure cooker is a small one ( 2 Litre size) or add water sufficient for one whistle.
Cover the pressure cooker properly and bring it on full pressure over high flame.
Wait for 1 whistles (it may take 5 minutes). After 1 whistles switch off the flame.
Open the pressure cooker when it cools.
Serve hot with Indian flat breads (rotis) or bread slices.

My NotesIf you are in a hurry and you don’t have time to cut the french beans finely, then you can cut them in large pieces, it will still taste the same.
Do not add more water should be enough dry to serve with roti’s.
Labels : Vegetables, Main course, Vegan,  French Beans, Gluten free

Vindaloo Masala - East Indian

This an East Indian masala powder.  My Mummy's recipe, this masala is very versatile and can be used for many dishes.  It can be used to prepare vegetables, fish curry, fry fish and various non veg dishes.   

                              a upated pic
This masala powder can be prepared and stored for a year. The East Indians of Mumbai  prepare this powder and store it for the year.    I prepare this masala powder  in a small quantity and store.   This  is powdered at in a mixer. 
So lets go to the recipe.  

Ingredients 

 125 Grams Kashmiri Chilies                        

 30 Grams   Turmeric powder                        

 25 Grams Cumin/Jeera seeds                  

Method

Dry the chilies and cumin separately in the sun for a day.

Powder the Kashmiri chilies and cumin seeds finely add the turmeric powder. Sieve this 3 - 4 times till incorporated. Store in an air tight container.

Labels : Masala, East Indian,  Vindaloo Masala, Homemade

Cantaloupe Orange Juice

February 12, 2014

               

                

Juicing is one of the most fantastic things that you can do for your health; it takes the nutrients from fresh fruit and vegetables and delivers them in the most easily processed, readily digestible form for your body. 

Cantaloupe juice is not only tasty, cool, and refreshing, it is also a good source of vitamin B6, niacin, vitamin A, and folate. It is also very high in vitamin C. Because of this, one of the main benefits is the fact that it is loaded with immune system boosting nutrients and various antioxidants.

Other health benefits

• The American Cancer Society has suggested that the fruit may help prevent different types of cancer.
• Juicing them can help with digestive problems, such as constipation
• They are high in the lipid myoinositol, which may provide relief to people who struggle with insomnia, and other anxiety related disorders.

Oranges are one of the healthiest fruits you can eat, and juicing them only exemplifies the benefit they have on the immune system.

Cinnamon provides a small metabolism bump and creates a taste sensation that adds almost no calories, and no fat or sodium.

                           
Ingredients:

Cantaloupe                    1/4
Oranges                         2
Dash of cinnamon

Wash and skin the cantaloupe. Scoop out the seeds. Chop the cantaloupe into cubes and put it into a blender . I did not strain this juice but used along with the pulp.

Cut each orange one in half. Squeeze into a glass.You may also use a citrus reamer to do this. If you want less pulp, use a hand juicer with a strainer. Blend the cantaloupe and orange juice into a blender again.

Add ice and serve immediately. This juice is delicious and refreshing. Do give it a try.

Note: Kinno oranges or Malta oranges can also be used to make this juice. I used Kinno orange.

                            



Labels:Juices

Today's Simple Lunch Menu, Jeera Rice,Tadka Dal, Salad

February 9, 2012

  

Had to go out shopping  with  hubby dear. Went to look out for a laptop and camera for me. Using my hubby's laptop which I, can use only after he returns from office. Using my friends camera since the camera that I have the resolution is not good.  Pictures are dull and grainy effect. So, hubby dear decided for buy a laptop and camera for me since I have now developed this blogging craze. After all one and only Biwi,  uske iccha puri karni hai!. Then  shopped for trousers and shirts for hubby dear, came home late so this simply yet yummy lunch menu.

Tadkewali Dal, Coriander Jeera Rice and Fruit Farsan Yogurt Salad. So lets get to the recipe.

Tadkewali Dal

Tur Dal                        1 cup
Asafoetida/Hing       1/4 teaspoon
Saffron powder         1/2 teaspoon
Oil                                 1 teaspoon
Salt                               1/2 teaspoon

For the Tadka

Garlic                              4  flakes (lightly crushed)
Fresh Red Chilly          2 nos (cut in big bits)
Jeera/Cumin seeds     1/2 teaspoon
Rye                                   1/2 teaspoon
Ghee/Oil                        2 tablespoons  (I used pure ghee)
Curry Leaves                 1 sprig
Maggi Magic Masala   1 Teaspoon
Coriander Leaves         1 Tablespoon (Finely chopped)

Method 

Wash the dal. Cook the dal in a pressure cooker with hinge, oil, salt and 2 cups of water take 4 whistles. When the cooker cools down open it. Your dal is cooked.

In a pan  heat ghee add the rye, jeera and when it splutters add the garlic and saute for a minute. Add the curry leaves and red chilly saute again for a minute. Add coriander , dal and maggi magic masala. Add water to adjust the consistency you require and let it boil for 8 - 10 mins on slow flame.   Garnish with coriander. Ready to serve.     

Coriander Jeera Rice

Rice                           2 cups ( I used Surti Kolam)
Shah Jeera              1 teaspoon
Jeera                         1 teaspoon
Sugar                        1 teaspoon
Salt                            1 teaspoon or to your taste.
Water                       3 cups. 
Ghee /Oil               1.1/2 tablespoon (I used pure ghee)
Coriander               1/2 cup (finely chopped)
Bay leaf                   1 no
Curds/Lime juice 1 teaspoon

Wash the rice, drain and keep aside. In a pressure pan heat ghee add shahjeera, jeera & bay leaf . When the jeera splutters add the coriander and immediately add the water, curds/lime juice, salt and sugar. When water starts bubbling add the rice and bring it to boiling point. Cover with the cooker lid and take 3 whistles on high flame. Cool the cooker. Garnish it chopped coriander and serve hot. 

You must be wondering,  why curds or lime juice and sugar in the rice?   Sugar gives a good taste to the jeera rice. Use it and see the difference.

I use curds, for the rice to be pearly white .  The rice also comes out grainy when you add curds or lime juice ( This a tip to get grainy rice).

 Fruit Farsan Yogurt Salad

 Small Green Grapes                    15 nos
Small Strawberries                       5 nos          
Fried channa dal                           1 tablespoons
Mixed Farsan                                 3 tablespoons
Fine Nylon Sev                               1 tablespoons
Finely Chopped Onions               2 tablespoons
Rock Salt                                         A pinch
Chat Masala                                   1/4 teaspoon
Chilly powder                                1/4 teaspoon
Coriander finely chopped          1 tablespoon
Yogurt                                             1 cup beaten well

Place all the ingredients in a bowl and  mix. The salad is ready to serve. This salad is really yummy. Try this unique salad. I am sure you will love it.

We were famished since it was past lunch time. We enjoyed our lunch.

Labels : Lentils, Rice, Salads, Vegetables 

Eggless Cantaloupe Muffins / Musk Melon

February 8, 2014

Cantaloupe Muffins is one of my experiment that turned out awesome. This is a Egg free, Vegan muffins made using whole wheat flour and fresh Cantaloupe Puree. Cantaloupes or Musk Melon are low in Saturated Fat and Sodium, and very low in Cholesterol. It is also a good source of Dietary Fiber, Niacin, Vitamin B6 and Folate. It is also a very good source of Vitamin A, Vitamin C and Potassium. Its always good to consume the fruit as such fresh way but once in a while can also make such delicious bakes with such healthy fruits or veggies.Last week I went with my friends to the APMC Market at Vashi and we picked many types of fruits at wholesale rates and shared it among us. Cantaloupe was one of them each of us got 3 each. Now what do I do with so many melons so I Google and found this recipe, the original recipe is here. These muffins turned out so good. I made some changes in this recipe. I used Jaggery and cinnamon which is not used in the original recipe.
These Muffins were soft, moist and delicious. Loved the muffins, The next day the muffins were soft, my hubby and friends loved it. This jaggery my friend Sweety brought from Himachal. Do give these muffins a try and you will not regret making them. Now to the recipe.

Ingredients

Whole Wheat Flour                    1 cup
All Purpose Flour                        1/2 cup
Baking Powder                             2 tsp
Baking Soda                                  1 tsp
Ground Ginger                             1/2 tsp
Ground Cinnamon                      1/2 tsp*
Unbleached Sugar/Jaggery      1/2 cup*
Salt                                                   1/2 tsp
Cantaloupe Puree                        2 cups (I used )
Vanilla Extract                              1/2 tsp
Oil                                                     2 tbsp
Walnut                                             1/4 - 1/2 cup 

Preheat Oven to 180 degrees C for 10 mins. Line Muffin pan with paper liners or grease pan with oil or cooking spray and keep ready.
Wash cantaloupe well and cut into two half and remove the seed portion and scoop out the pulp and blend it to a smooth puree and measure 2 cup and keep aside.
In a large mixing bowl add all dry ingredients i.e. flours, baking soda, baking powder, ground ginger, salt and mix well.
In another bowl combine cantaloupe puree, oil, jaggery and vanilla extract. Now incorporate the dry ingredients and mix well. Pour into the muffins pan and bake.
Cool on wire rack and serve.

* This the change that I made from the original recipe.
I have made these muffins twice, This a tried and tested recipe.

Labels: Cakes, Muffins, Eggless,Vegan