Tag Archives: Iskcon

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.

 

Veg Biryani

Here I am presenting to you an aromatic full of different flavors and traditional spices restaurant style Biryani which you can prepare at home.
This Biryani will boost your appetite and awaken your senses, try it yourself to believe it!

Serves 4
Ingredients:
2 sticks of celery and carrots (cut in long and thick slices)
20 cauliflower florets
1-1/2 cups of basmati rice (thoroughly washed and soaked for 15 minutes)
2 cups of fresh mint leaves
200 gms of cubed size paneer
1 cup chopped cilantro
3 tbsp oil for cooking vegetables
1 tbsp of oil for cooking rice
salt as per taste
2-3 cups of yogurt stirred vigorously
1 cup raw cashews
1 big green chili sliced
2 big potatoes french fries cut
cinnamon, few bay leaves,  2 cardamoms, 2-3 cloves for cooking rice
1 tbsp garam masala
2 tbsp biryani masala
2 tbsp curry powder
1 cup roasted cabbage
2 tsp saffron/Kesar
Please check (Measurements)


Process: Heat the oil in the pot or the skillet and first put potatoes one by one in it. Once they turn golden then add the paneer cubes and repeat the same with them.

Keeping the heat on medium add the remaining vegetables and the powdered spices with some little salt as per taste.
Mix everything well, cover with a lid and cook for 5 minutes. By the time the vegetables are cooking add the soaked rice in 3-4 cups of boiling water with the whole spices and oil. Cover with a lid and bring to a boil. Once the water boils you drain the water and empty the rice with the whole spices in a bowl. (Make sure the rice is only 70% cooked).
Allow the rice to cool down.
Remove the lid from the vegetables, add the fresh mint leaves + green chili and mix it well. Add some yogurt and mix it well again.
Once the initial yogurt is mixed well then add some more yogurt and cook it with the vegetables till the water of the yogurt evaporates. (This should be done without the lid covered).

Now take two pots one smaller than the other such that the smaller pot can easily be placed inside the bigger one.
In the bigger pot boil some water only covering 1/4 portion of the pot.
Heat the smaller pot on medium and add the partially cooked vegetables in it, add some yogurt, the cashews, and some more salt. Mix all well reducing the heat to low so that it only simmers.
Now add some roasted cabbage or roasted coconut and mix it.
Put the rice as a layer on the vegetables, sprinkle some roasted cabbage on the rice.
Putting little bit of more or remaining vegetables on the top again sprinkle some more salt and then layer it again with rice.
Sprinkle some saffron, cilantro and roasted cabbage on top of the rice.
Turn off the stove for the small pot of biryani and place it inside the bigger pot which is boiling. Cover it with the bigger lid, keeping the heat on medium let the biryani steam in it for 5-7 minutes.
Turn off the stove and with a broad spatula dig in the rice making sure all the layers are placed on the plate to serve.

This Biryani goes well with Dal Tadka or Dal Fry 🙂