All posts by Krsnatarian

French beans coconut dry sabji

Beans and coconut are the flavors of South, with little improvisation this recipe comes up with complete package of sweet plus spicy and tangy flavor.
Serves 4
Ingredients:
1 kg French beans
1 cup desiccated or fresh coconut
3 curry leaves
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2 teaspoons red chilli powder
1 teaspoon turmeric powder
1 teaspoon black pepper powder
3 teaspoons sugar
2 teaspoons salt
½ tablespoon lemon juice
1 cup finely chopped cilantro
3 tablespoons oil

Process: Chop the top and end edges of the beans and then cut then in 1inch equal sizes.  Heat oil in a sauce pan, add the mustard seeds, once they splutter then add the cumin seeds and curry leaves. Add the beans, turmeric, red chilli powder and on medium heat continuously stir them. Add ¾ cup water and cover with a lid, it will turn tender in few minutes. Remove the lid, stir continuously till the water evaporates. Once water evaporates, add the coconut and increase the heat to high, again continuously stirring the coconut and the beans. As soon as the color of coconut changes reduce the heat between low to medium. Add the black pepper, salt, sugar and mix all well. Let them cook on low heat for a minute. Splash lemon juice and again stir it. After a minute turn off the stove and garnish with cilantro.

Dal Tadka

The very name Tadka means tempering, this dal is made with a combination of different legumes and is a famous restaurant delight. The process is pretty simple and the end product comes out  very delicious.

 

Serves 4 bowls
Ingredients:
1 cup pigeon peas (tuvar dal)
½ cup split chickpeas (chana dal)
½ cup split yellow moong beans (moong dal)
1 cup finely chopped cabbage/celery
1 finely chopped tomato
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2 teaspoons chopped ginger
1 dry Kashmiri Red chilli
1 finely chopped green chilli
½ cup butter
¼ teaspoon hing
2-3 teaspoons salt
few curry leaves
1-2 teaspoons red chilli powder
1 teaspoon turmeric powder
1-2 teaspoons coriander seeds
1 cup chopped cilantro

 

Process:  Wash, drain, then soak the split chickpeas and pigeon peas in hot water for around 20-40 minutes.
After soak times rinse 2-3 times the moong dal and mix with the other two dals. Cook the dals together in a pot with the double quantity of water by covering the lid and on medium heat. After it’s boiled and cooked, use a whisker and blend the dal little bit.
(While cooking the dal you will observe white foam on the surface so you can scoop and discard those foamy surface out )

If you have a pressure cooker you can skip the soaking process and give 4 whistles to the dals by putting them in a round container with enough water as to submerge them well. After the suggested whistles let the cooker cool down and then you can open to check.

Heat half of the butter in a pot. Add hing, a teaspoon of ginger, chopped green chili and saute for 30 seconds, then add the cabbage or celery and saute on medium heat for 1-2 minutes.

Add the chopped tomatoes and keep on sautéing till the tomato becomes mushy. Add red chili powder and turmeric powder along with 1 tablespoon of water and increase the heat to high. Add the cooked dal when the stove is on high. Stir well, add salt and bring it to a boil. Potentially this dal is supposed to be thicker than the regular dals but if it is too thick then you can add a cup of water to it.

Let the dal cook on medium heat for 2-3 minutes.
Take a small skillet, heat remaining butter and add the spices starting from mustard seeds (allow to splutter), ginger, coriander seeds, cumin, curry leaves, and red chili. As soon as you put the red chili, pour the tempering by spreading it all over the dal. Cook the dal for another few minutes and then turn off the stove.

Garnish with fresh cilantro and serve with chapatis or rice.

HEALTHY GRAVY BROCCOLI

A rich combination of Broccoli and red bell peppers (capsicum) turns out to be flavorful and healthy antioxidant rich in potassium and vitamins.
Serves 4
Ingredients
3 cups of medium-sized broccoli florets
6 cups of cubed cut red bell peppers (capsicum)
1 cup of cubed zucchini or 70% boiled cubed bottle gourd (lauki)
1 tablespoon of olive oil
3 cups of thin sliced celery or cabbage
1 tablespoon of freshly grated ginger
1 teaspoon turmeric powder
a pinch of hing/asafetida (optional)
1 teaspoon of paprika powder or Kashmiri red chilli powder (for color and less spiciness)
Optional spices to sprinkle – dry oregano, dry thyme, dry dill
2 teaspoons salt
1 teaspoon of crushed black pepper

Please check Measurements 

Process: Boil 6 cups of water, put it in a bowl and add the bell peppers in it. Cover with a lid and keep aside for 20 minutes. During that time heat oil in a medium saucepan. Add the ginger, hing and saute for 2 minutes, then add the cabbage or celery and between medium to high heat continuously sauté them for 2-3 minutes. Put the bell peppers, and cooked mixture in a blender, use two tablespoons of water in it (same water which was used to soak the bell peppers) and make a smooth paste. Add the paste in the saucepan along with the remaining powdered spices and salt. Mix well cook for 3 minutes on medium heat and then add the broccoli and zucchini in it. Add ¼ cup of the same hot water used for soaking the bell peppers and mix well with the vegetables. Cover with a lid and cook on medium heat for 3 minutes. Healthy broccoli gravy sabji is ready to serve.

 

Note: I used organic vegetables so I didn’t peel the zucchini but you are free to do so.

 

Corn and fresh paneer quesadilla

Flour tortilla stuffed with cheese is a cuisine of Mexico. To know it in simple terms it is similar to the stuffed parathas.
This quesadilla will be prepared using calcium-rich fresh paneer and yellow sweet corn kernels along with selected vegetables.

Makes 6
Ingredients for dough:
2 cups wheat flour
½ cup corn flour
3/4 cup of coconut or almond or soy milk
1 tablespoon oil
1 teaspoon salt

For filling:
1 cup boiled and cooked sweet corn kernels
Half cup finely chopped celery or cabbage
1- ½ cups freshly prepared paneer (crumbled) or just grate some readymade paneer
1 bell pepper finely chopped
1 tomato chopped (deseeded)
A pinch of asafoetida or mustard powder
1 teaspoon red chili flakes
½ teaspoon cumin powder
½ tablespoon coriander powder
¼ teaspoon chat masala (jaljeera powder)
2 teaspoons of lemon juice
½ cup finely chopped parsley leaves (or use cilantro)
1- ½ teaspoons salt

Process: Warm the milk for the dough. Mix salt and oil to the flour.
Gradually add milk to the flour and knead into a dough (use more milk if needed).
Covered with a lid and keep it aside.
Mix all the ingredients of the filling and keep aside. Make equal portions of the dough. Dust some flour and roll into a 6 inch diameter chapatti. Add the mixture to one side of the chapati. Close the chapati in a semicircle shape forming a half moon.
Heat a non-stick pan, and place the quesadilla on it. Cook on low heat till the outer surface turns golden brown crisp. Flip it to the other side and do the same. Once done remove it on the on the counter or a tray and cut it into half. Finish the remaining batches. Serve hot.