Beans Foogath

Ingredients:
Green Beans - 2 cups (French Cut)
Mustard seeds - 1/2 tsp.
Curry leaves - few
Green chillies - 2 (slit)
Onion - 1 (finely chopped)
Grated coconut - 1/2 cup
Salt (to taste)
Oil

Method:
Heat the oil in a non-stick kadai and add the mustard seeds. When the seeds crackle, add the onions and green chillies. Saute till translucent. Add beans and curry leaves. Saute for a minute. Cover the kadai with a deep lid and pour 1/4 cup of water into the lid.
Every 2-3 minutes, remove the lid carefully and stir the beans and again cover with the lid.
Cook the beans till 75% (to retain the colour). It's crunchy since they are 75% cooked. Finally, add the coconut and salt. Stir well.
Enjoy with rice or roti.

Sent off to "Flavours of Goa" event hosted by Oh Taste N See and started by simply.food.

Read More

Beans Poricha Kootu

Ingredients:
Beans - 250 gm (chopped)
Moong dal - 1/3 cup
Salt (to taste)
Turmeric powder - 2 pinches

To grind:
Coconut pieces - 1 tbsp.
Coriander seeds - 1 tsp.
Whole dry red chillies - 3
Peppercorns - 1/4 tsp.
Channa dal - 1 tsp.
Urad dal - 1 tsp.
Asafoetida - a teeny weeny pinch.
Oil

For Tadka:
Mustard seeds - 1 tsp.
Urad dal - 1 tsp.
Channa dal - 1 tsp.
Curry leaves - 1 sprig
Oil

Method:
1. Boil dal and beans in a pressure cooker separately.
2. Add oil in a kadai and fry channa dal, urad dal, peppercorns, coriander seeds, coconut pieces, red chillies and asafoetida by adding one by one till golden color. Cool and powder them.
3. Add this powder to the dal and beans. Mix well. Add turmeric powder and salt also. Cook in low flame for 3 to 4 minutes by stirring in between.
4. Prepare the tempering and pour over kootu. Mix well.  Remove from heat. Serve as a side dish for rice.

Read More

Beans Pakodi Kura/French Beans Fritters Stir-Fry, Dondakaaya Vepudu/Ivy Gourd Fry, Gutti Dondakaaya/Stuffed Ivy Gourd (T&T- Sailu's Kitchen)

Here is the original recipe.

French Beans Fritters Stir Fry

Ingredients:
French beans - 1/4 kg (cut into 1/2 inch pieces)
Oil (for deep frying)

For coating:
Bengal gram flour/ Besan - 3 tbsp.
Cornflour - 1 1/2 tbsp.
Red chilli powder - 1/4 tsp.
Ginger-Garlic paste - 1/2 tsp.
Salt (to taste)

Seasoning:
Onion (small) - 1 (chopped)
Red chilli powder - a pinch
Ginger - 1/2 tsp. (chopped)
Garlic - 3/4 tsp. (finely chopped)
Green chillies - 2 (chopped)
Curry leaves - 2 sprigs
Oil - 2 tsp.
Coriander powder - 3/4 tsp.

Method:
In a vessel add chopped beans and the coating ingredients. Sprinkle little water and combine well. Only a little water is required.
Heat oil for deep frying.
Slowly drop the beans coated with batter and fry them in medium or medium-low flame till they turn golden colour. Remove and keep aside.
Heat oil in a pan. Add ginger and garlic and sauté for a minute.
Add green chillies and curry leaves. Sauté for a few seconds.
Add the chopped onions and sauté till onions change colour.
Add chilli powder and crispy beans and stir fry on high flame.
Finally add the coriander powder and toss.
Serve as a snack or as a side dish for rasam rice or sambar rice.
My family finished this dish as a snack.

Ivy Gourd fry
Here is the original recipe.

Ingredients:
Ivy gourd/Kovakkai - 1/4 kg

For Stuffing:
Onions - 2 (finely chopped)
Ginger-Garlic paste - 1 tsp.
Chilli powder - 1 tsp.
Coriander powder - 3/4 tsp.
Fennel powder - 1/4 tsp.
Peanuts - 1 1/4 tbsp. (coarsely powdered)
Coriander leaves - 1 tbsp.
Salt

Seasoning:
Mustard seeds - 1 tsp.
Cinnamon Stick - 1 inch
Black gram dal - 1 tbsp.
Fresh curry leaves

Method:
Trim the ends of ivy gourds and slit till three-fourth of the gourds.
Mix all stuffing ingredients in a vessel and stuff them in the ivy gourds.
Heat oil in a pan and add the mustard seeds and allow them to crackle.
Now add the urad dal, cinnamon stick and curry leaves. Sauté for a few seconds.
Add the stuffed ivy gourd, left over stuffing and start to cook for 4-6 minutes by stirring every 2 minutes.
Reduce the flame and cover it with a lid. Stir once in a while. This process will continue for 15 to 20 minutes. Remove the lid and continue to cook for few minutes till tender. It will be little bit crunchy.
Serve as a side dish for rice.

Stuffed Ivy Gourd

Here is the original recipe.

Ingredients:
Kovakkai - 1/4 kg
Onion - 2 (medium size)
Jaggery - 1 tsp. (grated)
Tamarind - lemon size
Salt (to taste)
Oil - 1 1/2 tbsp.
Coriander leaves (to garnish)

To powder:
Dry chillies - 4
Black gram dal - 1 tbsp.
Cumin seeds - 1 tsp.
Oil - 1/2 tsp.


Seasoning:
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.
Garlic - 4 cloves
Curry leaves - 2 sprigs

Method:
Heat the tamarind in 1/4 of warm water and keep aside.
Heat oil in a pan. Add cumin seeds, black gram dal, red chillies and fry for 3-4 minutes. Make a paste along with onions and salt.
Trim the ends of ivy gourds and slit till three-fourth of gourds.
Stuff the paste in every ivy gourd.
Heat oil in a pan and add mustard seeds and let them crackle.
Add the cumin seeds, curry leaves, garlic and sauté for a minute.
Add the stuffed ivy gourd and the remaining stuffing. Cover it with a lid.
After 4 minutes, remove the lid and turn the pieces.
Cook for another 15 minutes by stirring in between.
Now add the tamarind extract along with 1/4 cup of water.
Cook with lid till the ivy gourd becomes tender in low flame.
Add jaggery and mix.
After 4 minutes, uncover the lid and turn the pieces.
Garnish with coriander leaves.
Remove from heat and serve with hot white rice.

Sent off to "Tried & Tasted-Sailu's Kitchen" event (hosted by Kitchen Chronicles and started by Zlamushka).

Read More

Easy Veggie Poriyal

Ingredients:

Beans - 1 ¼ cups (chopped)
Broccoli - 1 cup (grated)
Carrot - ¾ cup (chopped)
Green peas - ½ cup (fresh)
Coconut- ¼ cup (chopped)
Onion - 1 (small-chopped)
Cumin seeds - 1 tsp.
Green chilies - 3 (cut into halves)
Curry leaves - 10
Mustard seeds - ½ tsp.
Oil
Salt (to taste)
Coriander leaves - 1 tbsp. (chopped)

Method:
Heat oil and add the mustard seeds.
When mustard seeds crackle add beans, carrot, green peas and salt.
Fry for 2 minutes.
Now pour in required water.
Meanwhile grind coconut, onions, cumin seeds, curry leaves and green chilies coarsely.
When the veggies are cooked, add the grated broccolis and fry.
Add the coarse paste and fry till dry.
Finally add the coriander leaves and remove from heat.
Enjoy with rasam rice.

Easy veggie poriyal with dal:

Ingredients:
Same as above +
Moong dal - ½ cup
Chana dal - ¼ cup

Method:
Let both the dals drown in a bowl of water for half an hour separately.
Cook them separately. The dals shouldn’t be mushy.
Along with coriander leaves, mix the dals to the veggies.

This dish goes to Easy Veggie Dish Event by Oraphan.

Read More

Masala Beans with Fenugreek leaves

Ingredients:
Onions - 1 (medium)
Beans - 1 ½ cup (cut into 1”or 1.5“)
Fenugreek leaves - from a medium bunch
Cumin powder - 1 tsp.
Coriander powder - 1 tsp.
Sesame seeds- 1 tsp.
Chili powder - 1 tsp.
Garlic - 2 cloves
Turmeric powder - ½ tsp.
Tomatoes - 1 (quartered)
Salt (to taste)
Oil
Coriander leaves - 4 tbsp. (chopped)
Lemon juice - 1 tbsp.

Method:
Chop the onion.
Place the onions, garlic, sesame seeds, all powders, salt in a blender and make a paste.
Heat the oil in a sauce pan and add the spice mixture.
Stir for 5 minutes.
Add the beans and fry.
Add required water and cook.
When beans are cooked ¾, at this stage, add the fenugreek and coriander leaves.
Stir for a minute.
Add the tomatoes and stir fry till leaves are cooked (medium lower flame).
Remove from fire and sprinkle lemon juice.
Eat immediately with any food!
RB


Sent off to Monthly Mingle: Winter Fruits & Vegetables. Origins by Meeta K.

Read More

Vegetables with Almonds

Ingredients:

Zucchini - 2 cups (quartered)
Mushroom - 2 cups (sliced)
Beans - ½ cup (cut into 1" to 1.5" pieces)
Onions - 2 (thinly sliced)
Ginger - 2 inches (shredded)
Mint leaves - 1tbsp. (chopped)
Pepper - 1 tsp. (crushed)
Garam masala - ½ tsp.
Salt
Yogurt - 2 tbsp.
Almonds - ¼ cup (blanched)
Oil
Bay leaves - 2
Coriander powder - 1 tsp.
Turmeric powder - ¼ tsp.

Method:
In a frying pan, heat the oil and fry the sliced onions with shredded ginger, crushed pepper and bay leaves.
Lower the heat and add turmeric and coriander powder, salt and garam masala. Stir.
Now add mushroom, zucchini, beans, and mint.
Pour in required water and cook till the veggies are done.
Beat the yogurt and add to the veggies. Let it simmer for 2 minutes.
Finally add the blanched and halved almonds to the veggies.
Serve warm.
RSRB

Sent off to Monthly Mingle: Winter Fruits & Vegetables hosted by Sudeshna Banerjee. Originally started by Meeta K.

Read More

Simple Beans Poriyal

Ingredients:
Green Beans - 1/4 kg (cut into small pieces)
Coconut grated - 1 tsp
Mustard seeds - 2 pinch
Ulundhu - 2 pinch
Cumin seeds - 2 pinch
Whole red chilli dried - 2
Salt
Oil

Method:
Heat oil in the kadai .
When the oil is hot, add mustard seeds, ulundhu, cumin seeds.
Then add whole red chilli and fry.
Now add the cut beans, and stir for 1 minute.
Add salt and little water .
When the beans is done add grated coconut and stir.
Remove from stove.

1. Before cooking

2. A sample after cooking

Read More