Gavar Sabji#Alphabet Challenge

The Gavar or cluster beans (Cyamopsis tetragonoloba) is an annual legume and the source of guar gum. It is also known as Gavar, Guwar or Guvar bean or in English Cluster Beans. Its kernel consists of a protein-rich germ and a relatively large endosperm, containing big amounts of the galactomannan.

Ingredients
250 Grams Gavar/Cluster Beans
1 Onion - chopped finely
1 Tomato - chopped finely
1/2 Teaspoon Cumin seeds
1/2 Teaspoon Mustard seeds
A pinch of Asafoetida
A pinch of turmeric powder
1 Teaspoon Chilly powder
1/2 Teaspoon Magic masala
1/2 Teaspoon Sugar
2 Tablespoons Oil

1 Tablespoon Coconut - grated
Salt to taste

Method
Wash and chop the vegetable in small pieces.  

In a pan heat oil, add the mustard and cumin seeds, when they crackle, add the asafoetida, onions, tomatoes and turmeric powder, saute this till the tomato is soft and forms a paste. Add the Gavar and saute for 2 -3 minutes, then add the chilly powder, magic masala and sugar, saute for few minutes. Add salt to taste, cover and cook till done. If necessary then add water. I cooked this sabji on steam. When done, garnish with grated coconut and serve hot with rotis, phukla or rice.  
Lables: Gavar, Main course, Vegetarian, Healthy, Vegan, Gluten free, Cluster Beans
Sneha’s Recipe: Gavar Sabji 
A Day in the Life on the Farm: Shrimp and Grits 
Mayuri’s Jikoni: Guacamole Salad 
Food Lust People Love: Grape Juice Jigglers
Karen’s Kitchen Stories: Gyoza Wrapper Pizza Bites
Jolene’s Recipe Journal: Garlic Butter Gnocchi with Green Beans
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Creamy Simple Stovetop Gouda Mac & Cheese
Magical Ingredients: Green and Red Salsa Paratha

Continue Reading
4 comments
Share:

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 

Continue Reading
3 comments
Share:

Asparagus Pesto#SundayFunday

Green, hearty, healthy, Asparagus Pesto, this recipe is a winner. Spread it on pizzas or sandwiches, use it in pastas or salads. It’s amazing and delicious in every way.

Ingredients
200 Grams Asparagus -  cut into 1″ pieces
1 Bunch Fresh Basil Leaves
2 Tablespoons Pinenuts
1 Jalapeno Pepper
4 Cloves Garlic
½ Cup Olive Oil
Salt & Pepper to taste
1 Tablespoon Parmesan Cheese

Method 
Bring a large pot of water to a boil and salt it. Add the asparagus and cook until fully tender but not mushy, 8 to 10 minutes. Drain well, reserving couple spoons of the cooking liquid, and let the asparagus cool slightly.
Put all the ingredients in a food processor and blitz together till it’s nearly smooth.
You can refrigerate it or freeze it for future use. 
Labels: Asparagus, Pesto Sauce, International Cuisine, Healthy, Sunday Funday, Keto
You can check the other Asparagus recipes 

Continue Reading
5 comments
Share:

French Beans Fry - Andhra Style#Alphabet Challenge

This is a tasty, which is every easy and delicious to make, is a delicious Andhra Style french beans cooked in mildly spiced masala called Pappula Podi. Healthy, hearty and flavorful Andhra style beans fry goes well with rice and sambar or with rotis. You can add a bit of fresh coconut as a final garnish.

Ingredients
250 Grams French Beans
Salt To Taste
1 Tablespoon Oil
2 Tablespoons Pappula Podi Masala
1 Tablespoon Fresh Coconut - grated
For The Pappula Podi Masala
2 Dry Red Chillies
¼ Teaspoon Cumin seeds
1 Tablespoon Dry coconut - grated
1 Tablespoon Split Roasted Gram /Phutane/Chutney Channa
2 Cloves Garlic
A pinch of Salt
For The Tempering
½ Teaspoon Mustard seeds
A Sprig Curry Leaves
2 Dry Red Chilies - de-seed and cut into two
2 Cloves Garlic - crushed (I used garlic)
OR
¼ Teaspoon Asafoetida

Method
To Make Pappula Podi Masala
Dry roast dry red chilies and cumin seeds for a minute. Add grated dry coconut and roast for half a minute. 
Cool and grind to a fine powder along with garlic, split roasted gram (phutane/chutney channa) and salt. 
Wash, stringed and chop the French beans into small pieces. Then boil it with salt, turmeric and water enough to cook the beans till done, ( make sure that there is at-least 3 tablespoons stock in the beans). 
Heat oil in a pan, add mustard seeds and let them splutter, add curry leaves, crushed garlic clove and dry chillies and sauté for few seconds. Add the french beans, salt, pappula podi masala and mix well, then add the stock and place lid let it simmer for about 3 minutes. Turn off heat, add fresh grated coconut. Serve with rice and any curry of your choice. We had with simple dal and steamed rice and enjoyed this spicy French Bean fry.
Labels: Alphabet Challenge, Vegetarian, Healthy, Andhra Pradesh, Indian, Sabzi, Side Dish

Continue Reading
5 comments
Share:

Carrot Whole Wheat & Bajra Flour Flatbread#BreadBakers

This unique recipe combines the goodness of home stone ground bajra (pearl millet) and whole wheat flour with bran, carrots resulting in a flavorful and healthy high in fiber, antioxidants and B vitamins. This is a filling and and will keep full of energy to carry out your chores.

Ingredients 
1 Teaspoon Coriander Powder
1 Teaspoon Cumin Powder
1 Tablespoon Kasuri Methi
½ Teaspoon Teaspoon Salt or to taste
¼ Teaspoon Ajwain Carom Seeds
¼ Teaspoon Amchur Powder
1 Tablespoon Grated Fresh Turmeric
1 Teaspoon Grated Ginger
2 Green Green Chillies - finely chopped
¼ Cup Chopped Coriander Leaves
½ Cup Heaped Grated Carrot
1 Tablespoon Olive Oil
¾ Cup Whole Wheat Flour
¾ Cup Bajra Flour
Water as required

Method 
In large bowl mix all the given ingredients well. Then add water a little at a time to to make a soft dough. Cover the dough and let it rest for 20 minutes. 
After that divide the dough into equal size balls.
Dust the work surface with whole wheat flour and roll each ball into a round circle.
Heat a tawa or girdle on medium low flame 
and bake each flatbread turning the sides till brown spots appear on both sides.
Brush them with oil or desi ghee and likewise bake the rest of the flatbreads.
Enjoy with a yogurt & pickle!!
Labels: Carrot, Bajra, Whole Wheat Flour, Millets, Flatbreads, Healthy, Vegan, Bread Bakers 

Passion Kneaded: Italian Easter Bread
A Day in the Life on the Farm: Hot Cross Buns Muffins
Karen’s Kitchen Stories: Casatiello Napolitano
What Smells Do Good?: Bunny Bread
A Messy Kitchen: Carrot Milk Bread
Ambrosia: Rosemary Dinner Rolls
Palatable Pastime: Carrot Bread
Zesty South Indian Kitchen: Sourdough Osterbrot
Magical Ingredients: Carrot Stuffed Carrot Buns
Sneha’s Recipe : Carrot Whole Wheat & Bajra Flour Flatbread 

Continue Reading
6 comments
Share: