Fresh Kidney Beans Curry

I saw weirdly speckled pods next to the green beans at local market this week. The sign said "fresh pinto beans" (Kidney beans) . I love kidney beans and they too very fresh! So I bought this fresh pinto beans in shell  from Market. 

They provide antioxidant effects, give you energy, and provide fat-free high quality protein, fiber, vitamins, iron, folate magnesium etc etc. Fresh rajma beans tastes much better than the dried one and cooks faster also. Here’s a delicious and tasty quick vegetarian curry.

Ingredients:

Pinto Beans/ Red Kidney Beans – 1 cup

Coconut - 3 tbsp

 Salt - as required

Dhania-jeera powder (coriander-cumin) - 1/2 tsp

Red chilli powder-1/2 tsp

Coconut - To Garnish

To Season:

 Oil- 1 tbsp

 Mustard Seeds - 1/2 tsp

 Urud Dhal - 1/2 tsp

 Red Chilli – 1

Curry leaves-few

Method:

1. Wash and clean the beans and cook in water for at least half an hour.

2. Decant the water and let stand for a few minutes.

3. Then take a pan and add oil.

4. Once it gets heaten up, add mustard seeds it splutters  add urud dhal red chilli and saute them.

5. Then add the cooked beans in it, add salt, Dhania-jeera powder, Red chilli powder and sauté them for 2 minutes.

6.Then add the shredded coconut and curry leaves mix them well .Serve Hot .

Gobi Musallam and Butter Naan

Gobi Musallam

Mughlai cuisine is a South Asian cuisine, influenced by the imperial kitchens of the Mughal Empire. The cuisine is strongly influenced by Persian as well as Turkic cuisines of Central Asia. Mughals did everything in style and splendor. It represents the cooking style used in Delhi and Punjab. Mughlai cuisine vary from extremely mild to spicy, and is often associated with a famous for the exotic use of spices, dried fruit and nuts  and milk combine to create rich, in fat, carbohydrates and proteins..One of such recipe is Gobi Musallam.

Musallam meaning “whole” .Whole Cauliflower (Gobi) marinated and cooked with a spicy gravy in a typical Mughlai style and a rich creamy dish that is said to a jewel of the Awadh Cuisine.  Gobi Musallam is a delight for the saviours of Indian vegetarian recipes. The Gobi mussallam are easy to prepare and quite eye appealing; delicious and healthy side dish with rice or chapati/puri, you can have them with a gobhi musallam for a meal.So let’s get started with how to make Gobi Musallam.

Ingredients for "Gobi Musallam"

small sized Cauliflowers(whole)- 2

Water-6 cups

Turmeric-1tsp

Red Chilli powder-1 tsp

Green Chillies-2

Ginger, finely chopped-1 tbsp

Garlic, finely chopped-1tbsp

Cumin Seeds-1 tsp

Coriander Seeds-2tsp

Cinnamon, broken-1" piece

Green Cardamoms-4

Cashew nuts -10to 12

Onions, finely sliced-2

Milk-4tbsp

Tomato puree-1 cup

Water-1 cup

Oil- 4 to 5 tbsp

Salt to taste

Fresh Cream

Almonds& Raisins few for Garnishing.

Finely chopped, Coriander Leaves for garnishing

Method of cooking "Gobi Musallam"

1.In a pan roast together cumin seeds, coriander seeds, cinnamon, cardamoms and cashewnuts till they are aromatic.

2.Fry the sliced onions on medium level till brown.Allow to cool.

3.Grind together browned onions, roasted spices, green chillies and chopped ginger-garlic with a little water.

4.In a pan bring to boil the water along with some salt.Place the cleaned cauliflowers in hot water for about 10 minutes.Remove from water, wash well and wipe dry.

5.Heat half the oil in a heavy-bottomed pan till hot.Add the cauliflowers.

6.Cover and cook while stirring occasionally on medium level till the cauliflowers are browned lightly and cooked.Remove fried cauliflowers from the pan and keep aside.

7.Add the remaining oil, heat it till hot and fry the paste on medium level till the oil separates.

8.Add the turmeric powder, hot spice mix, red chili powder and fry for a few seconds.

9.Add the tomato puree, water and sprinkle salt to taste and Mix well.

10.Reduce the flame and add the milk slowly whilst stirring to get a thick gravy.

11.Stuff a little of this gravy in between the cauliflower florets and stems.

12.Add some water to the remaining gravy to get a desired consistency.Pour the gravy into a bowl.

13.Now place the stuffed cauliflowers in the same pan and pour the gravy over it evenly.

14.Cover tightly and keep on low flame for about 5 minutes or till it is heated through fully.

15.Alternatively arrange the cauliflowers topped with gravy on a serving plate and heat through in a preheated oven. 

16.Add some, almonds and raisins Garnish with fresh cream and finely chopped coriander leaves.

Serve hot with pulav ,Naan ,Roti or with plain Rice..

Butter Naan:(Without Yeast)

Naan is a round flat bread made of maida and cooked in a Tan door or clay oven. You can make naan using pressure cooker or oven or grill or stove top...
Thanks to Raks  of Rak's Kitchen for this recipe Naan (without yeast).

Ingredients:

All purpose flour/maida-2 cups

Warm milk-1/2 cup

Curd /yogurt-1/2 cup

Salt-1tsp

sugar-1/2tsp

Baking pwd-3/4 tsp

Baking soda-3/4 tsp

Butter-4to5 tsp

Method:

1 Sieve flour, baking pwd, baking soda and salt two times. Place the sieved flour on a wide plate.

2.Make a well in the center of the flour and pour sugar, milk, yogurt and slowly combine, to form a soft dough. Cover with damp cloth and let it rest for 2 hrs.

3. After two hrs, knead the dough gently for 2 mts. Dust the working surface with some flour, pinch a large lemon sized dough and roll into a thick roti, slightly elongated in shape. 

4. Wet your fingers with water and run your fingers along one side of the roti.

5 Heat a iron tawa and once its hot, place the naan, wet side down and place a lid and cook for 40-45 secs on high flame. Remove the lid and you will find that the naan bubbles up. 

6.Now cook the other side of the naan over direct heat of the burner using tongs, spreading the naan all over the heat such that brown spots appear. Do this for a few secs only and not too close to the flame.

7. Drizzle some butter over the naan and serve hot with any curry of your choice.

Enjoy!

Lemon Rasam

Lemon Rasam is my favourite Rasam. In my house today’s menu is “Lemon rasam” . Rasam is a special type of "soup" prepared regularly in South India mostly from Lentils. No lunch meal is complete without rasam in Tamil Nadu, be it plain cooked lentils with subtle influence of spices or the hot and spicy ones. There are several varities of rasam. From mild versions like Theluvu Rasam(Clear Soup), Lemon Rasam, Pineapple Rasam Poondu Rasam (Garlic Soup) to the spicier versions like Milagu Rasam(Pepper Soup), and Jeeraga Rasam (Cumin Soup). Rasam is highly nutritious ; It can be had as a soup or can be eaten along with Rice.

Ingredients:

Toor Dal 1/4 cup

Ripe Tomato 1/2 cup , chopped

Green Chillies 2 to 3 , slit

Ginger 1tsp, grated

Asafoetida 1/4 tsp

Rasam powder - 3 tsp

Turmeric powder 1/4 tsp

Mustard seeds 1/2 tsp

Lemon/Lime Juice 2 to 3tsps, freshly squeezed

Oil 1/2 tsp

Salt to taste

Cilantro 1 tsp chopped finely

Method:

Pressure cook toor dal until soft. Mash them to a smooth paste

Add 2 cups of water in a pan, and add the chopped tomatoes, ginger, green chillies, turmeric powder, Rasam powder. Let the rasam boil for about 6 minutes in low medium heat

.After 3 to 4 minutes add the cooked dal and and another half a cup of water and let them simmer for few more minutes. Add more water if needed.

For seasoning Heat some oil in a seperate pan and add some mustard seeds, ,asafetida with curry leaves

Turn off the stove, add lime juice and cilantro.

Serve hot with rice and pappad.

Iam sending this recipe and lemon Rice here to AFAM Aug '08: Lemon hosted by Easy Srafts,Simple Indian Food and the fruit for the month is Lemon-The King of Citrus fruits. Lemon is used for culinary as well as non culinary purposes.

I am sending Pineapple Halwa and Kothamalli thogayal (cilantro chutney) WYF:Colour in Food event hosted by simpleindianfood