Beans curry (cooked in channa dal)

Here in the NY markets are usually flooded with fresh green beans during this time of the year,I discovered the farm fresh green beans of spring and how good they look and taste.I’m not normally a fan of French beans, but I invariably pick up these beans because they look so green and fresh.There are certain recipes which bring out the flavor of the vegetable being cooked, taste as good and Beans is one exotic vegatble. I present you one of my favroite way of making green beans curry and bringing out the flavor of these exiquisite beans. Get set, Go

Ingredients:
French beans - a handful, chopped, parboiled
Toor dal - 1/4 cup
Channa dal - a handful
Onion - 1 chopped
Garlic - 2 cloves, finely chopped
Oil - 5 tbsps
Mustard seeds - 1 tsp
Curry leaves - 6
Asafoetida - a pinch
Chopped coriander leaves for garnish

To grind:
Cumin seeds - 1 tsp
Fennel seeds - 1 tsp
Grated fresh coconut - 2 tsp
Dry red chillies - 4
Asafoetida - a generous pinch.

Grind the above ingredients into a smooth paste.

Procedure:
Soak the toor dal & channa dal for 4 hours, drain & grind to a coarse paste ( like how you grind for masala vadai)along with the ground masala paste & salt to taste.
Steam cook the ground paste by using idli cooker & steam them on greased idli plates like how you do for idlis for 10 mins.Cool & crumble the cooked dal paste & keep aside.
In a pan, heat the oil & season with the mustard seeds, curry leaves & asafoetida. Add the onions & garlic & fry for few minute.
Then add the cooked beans and put the lid on & sauté for about 3 to 4 mins. Now add the crumbled dal paste & stir fry over low heat for about 5 to 6 mins , till the mixture turns golden & dry.
Finally garnish it with coriender leaves and serve hot wth steamed rice.

Yummy Rasmalai

Here is a recipe I have been dying to post.RasMalai is a sweet dish invented in Bengal and found in India, Bangladesh and Pakistan. RasMalai is dumplings made from cottage or riccotta cheese soaked in sweetened, thickened milk delicately flavored with cardamom.



Serve it chilled and garnished with slivers of dried fruit.Yummy...:)

Mutton coconut rasam(Non-vegtarian rasam) or Mutton Soup

This is a very yummy mutton rasam recipe and is one of the easiest recipes to make. Can be poured over rice for lunch or dinner or just be eaten or drink like a Soup when having a bad cold. So make it, drink it or eat it and enjoy!

Ingredients:
mutton(with bones)-1/2 kg
tomatoes....................2
shallots....................5
fresh coriander leaves......1
cup curry leaves................10
pepper powder...............1 tbsp
coconut(scraped)............1/2cup
tamarind pulp...............3 tbsps
cumin powder................1 tbsp
greenchillies...............2
gingergarlic paste..........1 tbsp
redchilli powder............1 tsp
dhaniya powder..............1 tsp
cloves......................2
cinnamon sticks.............1"
turmeric powder.............1/4 tsp
lime juice..................2tsp salt to taste

Tempering:
desi ghee ............ 2 tbsps
red chillies whole..........2-3
musterd seeds...............1 tsp
curry leaves................5

Preparation: Clean and wash the mutton.Grind scraped coconut with one-cup warm water, extract coconut milk and keep a side. Reserve the coconut residue also. Heat oil in a large cooker, add cloves,cinnamon sticks and add shallots and fry for few minutes.Add in the dhaniya powder,cumin powder,ten curry leaves. Add Ginger garlic paste, fry till the raw smell vanishes. Add tomatoes and greenchillies and fry for 10 mts.Add in the meat,add the tamarind water,salt and add 2 cups of water. Leave it for minimum of 6 whistles.Remove from heat,once the pressure is down strain the rasam,Separate the cooked meat for garnish and discard rest of the residue. Reheat the rasam, add coconut milk and simmer for a couple of minutes. Add the cooked meat. Heat ghee and temper with mustard seeds, red chillies and the remaining curry leaves. Add it to the prepared rasam and cover immediately to trap the flavors.Finally add little bit of lime juice and garnish with cilantro... Serve hot with crushed pepper!!!!!

You can find many ingredients and Utensils in my 'Salt & Pepper' Store. See the link on the right.

Healthy Fish recipe

One of the healthy non-vegtarian dish out there is fish curry recipe.It dosen't matter how it is prepared ,fish is good for health.I present you with this below dish because i love the two main ingredients i.e. fish and mango.This dish goes well with hot steamed plain rice.

Ingredients:

Sear fish cubes - 500 gms

Gingelly oil - 150 gms

Jeera - 2 gms

Mustard seeds - 1gm

Saunf - 2gms

Urad dal split - 1gm

Fenugreek - 1gm

Green chilly (crushed) - 6no.s

Small onion ( chopped ) - 100gms

Country tomato - 100gms

Black tamarind - 25gm

Red chilly powder - 35gms

Turmeric - ½tsp

Coconut paste - ½no

Raw mango cubes - 2no

Coriander leaves - 25gms

Curry leaves - a few

Garlic crushed - 2no

Salt to taste

Directions:

Heat oil , add jeera , mustard seeds , urad dal , saunf and fenugreek let it crackle.Add the crushed garlic , small onion and sauté it till they are slightly brown.Add the tomatoes , turmeric , green chilly , dhaniya powder , salt and sauté it till the masalas are properly cooked.

when you see the oil oozing out,add water along with the coconut paste and the raw mango cubes.Cook till the mango pieces are soft,but they should not mash.

Add the cuibed fish pieces,see that the fish is immerged in the sauce and it takes few minuites to cook the fish.

Finally add curry leaves , coriander leaves and check for seasoning.

Gongura Mamsam (Mutton with Red Sorrel Leaves)

An authentic Andhra non-vegetarian meal is incomplete without Gongura Mamsam, an absolutely delicious, mouth-watering dish.This famous Gongura Mamsam or Mutton cooked in Gongura (Red Sorrel) leaves, is one of my favorite dishes prepared back in my home. Gongura (Red Sorrel) comes in two varieties, one is green leaf and the other being red variety which is more sour than the green/white stem variety.The leaves are bitter and mildly astringent and have a predominantly acidic taste.
I didn't have the luxury of uploading my own video and so i give you one of the Video recipes from one of my favorite chef which is very close to the way i prepare this famous south india dish.



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Recipe for Aloo Paratha (Potato Stuffed Indian Bread)

Aloo Paratha really doesn't need an introduction to any Indian cuisine lover.Parathas are whole-wheat Indian flat bread. Parathas can be made plain or stuffed with many different fillings. This recipe uses the most popular filling - Potatoes. Aloo Parathas are perfect for a weekend breakfast or brunch.This is an authentic Indian Breakfast.I learnt this from my Aunt who is from Punjab who is an expert in making them..It might be a time consuming process but really is worth it...It can be relished with no special side dish,Only Tomato ketchup and curd is enough to relish this aloo paratha..

Ingredients:

For the filling:
1 Medium sized potato- peeled,boiled and mashed
1 Small sized onion, finely chopped
1-2 strands Cilantro, finely chopped
1/2 tsp Chaat Masala
1/4 tsp Chili powder
Salt as per taste

Dough:
1 cup whole-wheat flour
1/2 cup water (Use more as needed) Pinch of salt

Also needed:
1/4 cup whole-wheat flour for rolling
Oil to cook

Directions:
Knead the wheat flour with a teaspoon of oil and required quantity of water to form a dough.Using warm water while kneading gives soft parathas.Leave the dough for half an hour..

Mix the mashed potato with the garam masala,salt and cilantro and divide them into equal sized balls..The balls should be of the size of a lemon.Now divide the dough into equal quantities and make them into small balls Now roll out each ball of the dough into circles of about 7 to 8 inches diameter using a rolling pin.

Place each potato mixture ball over the rolled out dough Bring the edges of the dough to the center to form a dumpling.Press it at the center to seal the dough such that the filling does not come out With the help of a rolling pin carefully roll out the dough to about 7 to 8 inches diameter.You can use extra flour on the rolling surface so that the dough does not stick to it

In a tawa, add a teaspoon of ghee and place this rolled out dough-potato mixture. Let it cook for a minute..Then flip it on to the other side and spray some ghee. Let it cook for a minute.It will turn to a brownish colour Aloo paratha is now ready to be served.

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Delicious Palakura pappu

Palakura pappu is a delicious heartening dal using spinach greens - a classic Andhra pappu kura. Its full of protein, nutritious and you will enjoy preparing it because its easy, quick and your kitchen will be filled with an aromatic fresh flavor of spinach simmering with toor dal that absorbs the seasoning beautifully.Toor dal and spinach - no onions but lots of roasted garlic makes this dal unique. You may already know, spinach and garlic make a great combination

Ingredients:
1 small cup toor dal/red gram dal/kandi pappu
2 cups chopped and tightly packed palakura/palak/spinach
1 onion, chopped
big pinch turmeric pwd
2-3 green chillis, slit lengthwise
1/2 tsp chopped ginger
salt to taste
1 1/2 cups water, approx

For seasoning/poppu/tadka:
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp urad dal/minappa pappu/split gram dal (optional)
3-4 garlic cloves, crushed
2 dry red chillis, de-seed and tear
10-12 fresh curry leaves
2-3 tsps oil

1 In a pressure cooker, place dal, palak leaves, onions, green chillis, ginger and turmeric pwd. Add 1 1/2 to 2 cups of water and pressure cook upto 2 whistles. If cooking over stove top, cook till the dal is almost cooked.

2 Heat oil in a heavy bottomed vessel, add mustards seeds and as they jump around, add cumin seeds, urad dal, garlic, red chillis and curry leaves and stir fry for half a minute.

3 Add this to the pressure cooked dal along with salt and combine. Cook on slow to medium flame for 5-7 mts without lid or till you get the consistency of your choice.

4 Serve with white rice and a stir fry dish.

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