Nov 13, 2010 No comments:

CauliFlowery Lima Beans

There are so many times I wanted to try some thing new with Lima Beans but never tried.  When some of my friends told that they had bad experience with Lima Beans, then that was the time to stress test the Lima Beans in my kitchen, it was raining and perfect reason to eat the colorful Cauliflowery curry with Lima Beans.

Frozen Lima Beans - 16 oz package
Cauliflower Head - 1 Medium size (2 cups of Florets Approx.)
Red Onion - 1 medium size
Tomato - 2 (Ripe Cluster or Hot House)
Green Chillies - 3
Ginger Garlic  Paste - 1 table spoon
Cumin Seeds - 1 tea spoon
Black Pepper - 1/8 tea spoon
Curry Powder - 2 tea spoon
Red Pepper/Cayenne Powder -  1 tea spoon
Salt - 1 tea spoon ( according to your taste)
Milk - 2 table spoons
Sugar - 1/2 tea spoon
Chopped Cilantro - 2 table spoons
Canola / Vegetable Oil - 2 table spoons

1. Thaw the Frozen Lima Beans and mean while cut the Cauliflower into medium size florets, usually I break them into florets by hand (don't use knife), that makes the florets in even size and shape, and don't make them too small, the medium size will help them retain their shape in the curry. (Otherwise they will get mushy).
2.  Take a medium size bowl filled with half water and place the cauliflower in the bowl and microwave for 5 min, and blanch them immediately.
3. Meanwhile cook the Lima Beans on stove top (according to directions on the package). I don't add any salt in the water when boiling the Lima beans.
4. Take the Non stick pot and put it on the stove add oil
5. Once the oil is hot ( after 1 min), add cumin seeds and when they start spluttering, add the sliced green chillies (long) and chopped onions.
6. Saute for 2 min, Then add the Ginger garlic Pate.When the onions become translucent add a 1/4 tea spoon salt and Black Pepper Powder (I usually do freshly grind).
7. Add the chopped tomatoes and place the lid and let it cook for 2 to 3 min.
8. Add the Curry Powder and red pepper powder cook for 2 more minutes
9. Add the milk and close the lid let it simmer until the nice gravy forms. (Gravy should look like as Shown in the picture)

10. Then add 1 cup of water and add remaining salt and Cooked Lima Beans (Save 1/3 of Lima Beans for another recipe) and let it cook for 5 min
11. Add the Cauliflower Florets (Save 1/3 for another recipe) to the gravy in the pot
12. Add 1 table spoon Cilantro followed by sugar and let it cook for 2 minutes
13. Switch off the stove and Transfer the Curry into a bowl and garnish with remaining cilantro.
14. Yum! Yum! Yum! Enjoy your Cauliflowery Lima Beans Curry with Indian Roti / Nan or Rice.

As this will be little spicy for little one's tummies, I have made another quick recipe for  kids. And this can be served as a side dish also.

Cauli Flowery Lima Beans for Kids (Side Dish):
1. Place the non stick pan on the stove and 1 table spoon olive oil
2. Once the oil is hot add the Cooked Lima Beans and saute for 2 min.
3. Then add the cooked Cauliflower Florets (i usually mince them to small so that in consistent with Lima Beans size).
4. Add a pinch of salt and black pepper.
5. Add 4 to 5 drops of lemon juice and Sprinkle some Parsley Flakes.
6. Yum! Yum! Yum! a side dish for your little one's tummy is ready in minutes.

Now! Enjoy the whole family a healthy meal together.

Serving Tip: Usually the curry will taste good with any Roti or Nan (Indian Bread) or Hot Hot Rice, for a healthy option you can even server this over cooked brown rice.

Substitute Your routine green beans with Cauli Flowery Lima Beans (for Kids recipe) as Side dish for Thanks Giving Lunch. This dish is packed with protein and serves 2 servings of vegetables.

Hint:  To make it easier for my american friends I have listed the Curry powder in the ingredient list,  if you don't have curry powder you can add the combination  of 1/2 tea spoon Turmeric + 1 tea spoon of Coriander Powder  + 1/2 tea spoon of cumin powder.

For Gravies or Curries Use the Riped Cluster Tomatoes or Hot House Tomatoes , they should be juicy and sour for the best results. Do not use Roma Tomatoes.

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Nov 10, 2010 1 comment:

Red Pepper Chutney

If you are willing to do justice to your vegetable servings and want something new that goes with your breads and chips, you are at the right place. This Red Pepper Chutney (రోటి పచ్చడి) can be used as a savory spread or dip for your breads or chips. You can use this as topping on your burgers or wraps. You won't go wrong when you eat this with rice or substitute your routine peanut chutney with this for your Idli and Dosas.

Red Pepper - 1
Tomato - 1
Green Chillies - 3
Garlic - 4 to 5 cloves
Cumin Seeds - 1 tea spoon
Urid Dal - 1 table spoon
Cilantro - 2 table spoons
salt - 1 tea spoon ( according to your taste)
Canola Oil / Vegetable Oil - 2 table spoons

1. Take out the stem from the Red Pepper and cut it vertically and take out all the seeds and cut into medium size pieces. cut the tomato also into big pieces (4 pieces) and set them aside. If the Tomato is big size pieces we can retain the juices inside.
2. Put the non stick pan on flame and  add oil to it
3. after 1 min add the Urid Dal followed by Cumin Seeds
4. When the Cumin seeds starts spluttering add the cloves followed by Green Chillies
5. Saute for 1 min until the garlic gets roasted and then add red peppers and saute for 3 min
6. add the Tomatos to the pan saute for 2 min
7. Then you can see all the juices from tomatoes oozes out and makes it a nice mixture. Let it simmer for 5 minutes.
8. Then Switch off the stove and keep this pan aside and let it cool for 10 min
9. Once it cools off, Add this mixture in the blender and pulse it on low for 2 minutes. (you can use magic bullet or any other mixer)
10. Add salt and cilantro and grind it until you get a thick sauce consistency. Take it out into the bowl and garnish with cilantro.
11. Yum! Yum! Yum! Red Pepper Chutney is ready to be served with your favorite bread or Indian roti or hot hot rice.

Serving Tip:  My whole family loves this chutney when served with Idli or Dosa. You are serving 1 vegetable serving with this dish.

Hint:  Seasoning to this Chutney is optional, but it adds very much flavor to this. In the picture I have shown here, I have added the seasoning (तड़का / తాలింపు / పోపు) . When you are serving this as spread or dip then don't add the seasoning. When you serve this withe any Indian dish, seasoning will make nice complimentary to it.

Steps to Prepare Seasoning: Take some oil in the pan and after heating a minute, add 2 red chillies, followed by Yellow Graham Dal, Urid Dal, Mustard Seeds and Curry Leaves. When the Dal turns red and mustard seeds splutter then Switch off the flame and immediately transfer this to the bowl with the chutney and mix it well.

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Nov 3, 2010 No comments:

Bread Upma - Morning Mood Booster

If you are bored with morning routine of  'Bread and Butter', you should definitely try this to spice up your breakfast.  This colorful, spicy and savory item can be a booster breakfast or a 'rev up' evening snack. Whenever you have it, it leaves a flavorful taste in your mouth for a while. This is a quick snack fix for the busy bees out there (Oh Yeah! People like me :-) ).

Multi Grain Bread Slices  - 2
Chopped Onions - 1/4 cup
Chopped Tomato - 1/3 cup
Chopped Chillies - 1 tea spoon
Cumin Seeds - 1 tea spoon
Chopped Green Onions - 2 table spoons
Tomato Sauce (Ketchup) - 1 table spoon
Soy Sauce - 1 tea spoon
Fresh Lime Juice - 4 to 5 drops
Canola Oil / Vegetable Oil - 2 Tea spoons

1. Put Your non-stick pan on the stove and lit the flame
2. Add oil to the Pan and add cumin seeds and let them splutter ( 1 min)
3. Add Chopped Chillies, Onions and saute them  for 2 min and add the soy sauce
4. Add Chopped Tomatoes for the mixture in the pan.  let it cook for 1 min, not more than that. Otherwise the Tomatoes becomes watery and makes your snack wet.
5. Add ketch up (or Maggie Tomato Sauce) to the mixture.
6. Chop the Bread Slices in equal square pieces. (I prefer to leave the edges/crust on, so that it adds little crunchiness to the dish, if you want it softer and don't like the crust and remove the edges and cut them into squares). Add the sliced bread pieces to the mixture in the pan
7.  Mix it well and gently with out breaking the bread pieces and not mushing them.
8. Sprinkle the Lime Juice and Garnish with Chopped Green Onions / Cilantro.
9. That's it. Yum! Yum! Yum! Your Morning Booster is ready to wake you up from your sleep fully.

Serving Tip:   Serve this as a spicy breakfast followed by a Freshly Squeezed Orange Juice or Serve this as a 'rev up' evening snack followed by a strong coffee or masala chai.

Source: Sanjeev Kapoor's Khana Khazana.
I have altered this recipe by adding soy sauce and green onions which gives it Manchurian looks and adds Chinese flavor to it. I have used 15 Grain Bread which makes this little crunchy (than soft and soggy) and does good to your heart too.

Hint: If you have noticed I haven't used any salt in this recipe because there is enough sodium in the soy sauce and ketch up. If you want to add salt you can add it after step 5. But I don't want you to, Salt is the primary culprit for all the health issues. It is up to you, if you still want to use it.

I am sending this entry to 'ONLY' Bread Event by Pari

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