Showing posts with label beans. Show all posts
Showing posts with label beans. Show all posts

Sunday, November 10, 2013

VEG MAKHANWALA FOR PPCS

Tried and tasted by Nivedita
Hi All,
This new trial is for you all and for potluck party dearies.
I just tried it without any plan in my head. (That's what happens always), but this one is awesome. It almost tasted like the restaurant one, may be better than that :-)
Its perfect with naan, paratha, puri or simple plain rice.
My 2 year niece had it plain in a bowl just like that. What else other appreciation I need then?

Coming to the recipe,
Ingredients :
Mixed vegetables - 1 big cup, finely chopped into cubes)
(fresh beans, carrot, Cauliflower, green pea)
Green chilly - 1 finely chopped
Onion - 2 big
Tomato - 2 big
Oil - 1
salt to taste
red chilly powder - 1 tsp or to taste
Haldi - 1/4 tsp
Milk - 1/4 cup or fresh cream 1 tbsp
Hung curd - 1 tbsp or Normal curd, try to sieve it and remove water
Butter - 1 tbsp + 1 tsp
Kasuri methi - 1 tsp(optional)
Kitchen King masala powder - 1 to 1 1/2 tsp(MUST FOR THIS)
Fresh Coriander - 1 tbsp for garnishing


Method:
  • First fry all the mixed vegetables and green chilly in 1 tsp of ghee till they are soft(around 10 minutes).
  • Keep it aside.
  • While you are frying these,
  • Boil the onions and tomatoes separately either in a vessel on a  stove top or in Microwave for 2 minutes.(I used the MW)
  • Allow these to cool.
  • First grind the onion into paste, transfer into a bowl.
  • Then paste the tomatoes. Keep it ready.
  • Heat oil in a thick bottomed kadai.
  • Add the onion paste, fry for few minutes.
  • Add the tomato paste and mix well. cook for 2 minutes.
  • Now add red chilly powder, kasuri methi, haldi and salt and hung curd. Mix well and cook till it leaves oil from the sides.



  • Add the fried vegetables and milk, mix well. Add the Kitchen king masala.
  • Cook for few minutes. add the butter before removing it from the heat.
  • Garnish with coriander and serve hot.


Sending it to the event  


 Keep Smiling,

Friday, October 12, 2012

SOYA BEANS IDLY

Tried and tasted by Nivedita
Hi All,
Idly recipe(Idly, Sambhar and Chutney) is already there in my blog.. but that is a regular method of making.. Here is another way of making your healthy idly healthier or healthiest... Yes, Soya beans are very good for health. We always think how to add these in our diet. I have many ways for it..
Soak the beans for 8-10 hours, drain and deep fry in the oil  or roast in the oven, add salt and chilly powder.
Make the soya beans powder and add it while making chapatis, Thaali peeth.
Or as usual make the curry, masala, salad...
These idly taste very good, same like normal idly. And the batter wont turn sour next day(it happens with the normal batter)

Ingredients:
Urad dal - 1/2 cup or 1/4 cup
Soya beans - 1/2 cup or 3/4 cup
Methi seeds - 1 tsp
Thick poha(puffed rice) - handful
Idly rava - 2 1/2 cup(ready available in the stores)
Salt to taste 
(the proportion is  1/2:1/2: 2 1/2 or 1/4:3/4:2 1/2)
If you are trying for the first time and not sure about the taste of soya beans in idly, go with 1/2:1/2 portion.

Method:
Soak urad dal, soya beans and methi seeds together in a vessel with enough water for 4-6 hours.(both the urad dal and beans get doubled in size in few hours and there is a chance that if you don't see they wont get soaked properly. JUST ONE HOUR BEFORE GRINDING, ADD POHA INTO IT.
Drain the water and grind into fine batter.
Transfer into a big steel vessel. Add the salt and mix nicely with your hands.
Keep it untouched in a warm place for 6 to 8 hours(In winter it takes more time)


Before making idly,
Add the water in a cooker and keep it on slow flame till you fill the idly mould with the batter.
Mix the batter properly, grease the idly plates with oil, Pour the batter to fill the moulds.
Keep it in the cooker and close the lid WITHOUT whistle.
Steam for 6 minutes on high and another 3-4 minutes on low flame.
Remove from the heat, allow it to cool.
Carefully open the lid and take out the idly stand.
Keep it like that only for 5 minutes. Then remove the idlys into a serving bowl.
Enjoy these softest idlys with Onion sambhar and chutney,.
(recipe for the sambhar and chutney is in my previous idly post)
Just add baby onions in oil before adding the masalas, which will make the sambhar into onion sambhar.

I love it....

Keep Smiling,

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