I think, next to bitter gourd one of the most hated veggie is Cluster Beans. But it is one of my favourite one. My Mom makes tasty veggie fry with this Cluster beans. I am sharing this recipe with you, I am sure you will love it too.
Ingredients:
1/4 kg Cluster beans
1 tsp Veggie powder
2 tbsp fresh Grated coconut
1/4 tsp turmeric powder
salt
a pinch of sugar
To temper
1/2 tsp mustard
1 tsp split Urad dal (Black gram)
3 tbsp oil
Method:
Clean and cut the cluster beans into small pieces. Pressure cook it with adding turmeric powder and keep aside.
Heat a kadai and add 1 tbsp oil and mustard seeds.
After it crackles, add urad dal and saute till light brown in color.
Now add the cluster beans and saute for 10 mins.
Then add the rest of oil, mix well and keep it in low flame to get a nice fry.
Now add salt, sugar, veggie powder and coconut and mix well.
Tasty fry is ready
Tips:
1) You can prepare this fry by avoiding or decreasing the quantity of coconut without compromising the taste.
2) While tempering, you can add channa dal (split chick peas) too.
3) If cluster beans are not tender, before cooking then saute them for a min in a kadai with 1 tsp of oil.
Then pressure cook them mixing with turmeric powder to cook soon.
4) If you don't have this veggie powder, you add 1/2 tsp of corriander powder and 1/2 tsp of idly molaga podi. It tastes similar but this veggie powder makes it more tasty.
posted Sep 7, 2012, 5:22 AM by Harini Aravind
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updated
]
Key ingredient for all Rasams is tamarind, this Lemon Rasam replaces the tamarind with lemon juice which is high in vitamin c. Try this Rasam weekly once to increase immunity.
Ingredients:
1 ladle-full
Toor dal
1
Ripe Tomato (Chopped)
2
tsp
Rasam powder
1
Lemon
1 small
piece
Ginger (Skin peeled )
1/4 tsp
Asafoetida
As per
taste
Salt
To temper:
2 tsp
Ghee
1
tsp
Mustard seeds
Method:
Pressure cook toor dal and mash it well.
Add tomato to two cups of water and let it boil for 5 mins.
Then add Asafoetida, Rasam powder, salt and curry leaves. Let them boil in low flame for about 10 mins till nice flavour arises.
Add mashed toor dal to rasam and dilute it with enough water.
When the froth comes, add chopped coriander leaves and switch off.
Squeeze the juice from lemon, add this juice and Ginger to rasam.
Finally heat Ghee in a kadai and add mustard to crackle. Turn off and add curry leaves and sauté.
Pour this seasoning mixture on top of rasam.
Tasty Lemon Rasam is ready.
Tips:
Add Ginger only at the final step, if you boil the Rasam by adding Ginger it will give you bitter taste.
You can also add Lemon juice to Rasam, just before serving.
If you want this Rasam to be little more spicy, a slit green chilli can be added finally.
If you like the taste, cumin seeds can be added while seasoning.
If you are preparing this Lemon Rasam for lunch, its better to finish off immediately. Refrigerating this Rasam will lose the vitamin C .
Quantity of Lemon juice canbe altered as per your taste.
Skipping the toor dal will give a different taste. Give it a try.
Drain the water and grind it with green chillies, ginger, corriander leaves, cumin seeds, coconut and Asafoetida.
Add idly batter or rice flour to the grounded ingredients.
If you are using raw rice, you need to soak it with green gram and grind it with it.
Add salt, onion, capsicum and carrot to this batter and mix well.
Heat a tava and grease it with oil. Pour a ladle full of batter on tava and spread it around like a circle.
Drizzle oil around the edges and cook. Then flip it over to other side and cook.
Tasty pesarattu is ready.
We usually eat it with tomato sause as side dish. Coconut chutney is also a good combination for thsi pesarattu dosa.
Tips:
Instead of whole green gram, I have used the split ones as it takes less soaking time. If you don't have split ones, you can use the whole green grams.
For making Idly batter, while soaking rice and urad dal I soak this green gram seperately. After finishing the Idly batter in grinder, instead of cleaning the grinder completely I grind for pesarattu with left out Idly batter.
Do not ferment this batter, as this pesarattu dosa needs to be made immediately after grinding. Your dinner is ready with tasty pesarattu and the next day with hot idlys.
Incase you have idly batter already, you can mix it after grinding all ingrediates for pesarattu.
Instead of grinding the chopped corriander leaves, you can add it to batter directly also.
Adding finely chopped capsicum gives a nice taste.
Green chillies quantity can be altered as per your taste.
You can do this pesarattu with out the veggies too. Crispy thin dosa will be ready with out veggies. With veggies, this dosa will be little thick.
While grinding the ingredients, be careful about adding water. Incase you have added more water, add few tsp of rice flour to make it thick.
If you are refrigerating this batter, dont keep it for more than a day.
posted Aug 2, 2012, 12:34 AM by Harini Aravind
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updated Aug 2, 2012, 12:34 AM
]
Ingredients:
1 cup wheat rava
1/2 cup split green gram dal
1 tsp pepper corns
1 tbsp cumin seeds
1 tbsp cashew nuts
2 tbsp ghee
1 tsp ginger (chopped finely)
1/4 tsp of Asafoetida bar (or powder)
Turmeric powder
Curry leaves (handful)
salt
Method:
Wash and clean wheat rava and dal.
Pressure cook wheat rava and green gram in seperate vessel (in same cooker).
3 cups water for wheat rava
1 cup water for green gram
While cooking dal add a drop of ghee, pinch of turmeric powder and asafoetida.
Heat a kadai (wok) and add 1 tbsp ghee and saute the cashews till light brown. Transfer it to a bowl.
Add curry leves, cumin seeds, peppercorns and ginger and saute in the same kadai.
Add the cooked wheat rava, dal and salt to the kadai and mix well.
Finally add cashews and rest of the ghee. Tasty and healthy pongal is ready. Serve hot with chutney.
Tips:
For pongal, we need to cook well by adding more water and extra whistles. The wheat rava should be mashed well.
For extra taste, you can roast moong dal in ghee before cooking it.
If you dont want whole pepper corns, cumin seeds and curry leaves in pongal, you can mix them and grind coarsely in a mixture before frying them in ghee.
posted Jul 30, 2012, 7:44 AM by Harini Aravind
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updated Jul 31, 2012, 7:59 AM
]
Lemon rice is not every one would like. But when you have run out of resources or time,
lemon rice is the choice, especially among South Indians.
This makes a good dish while you are on travel as well. But in such a situation when your kids come and ask you, 'mom wats packed for lunch?', and If you say lemon rice, immediate answer will be oh no so boring.
But lemon is such a good source of vitamin C that you don't want to miss them.
Try this masala lemon rice and i am sure your kids will love it.
There may be times when your Rasam powder gets over and you won't have enough time to prepare some more and obviously you will get a call from your friend or relative that they are coming for lunch.
I was stuck in such a situation, and prepared this Mysore Rasam.It turned out to be the best, as it was so delicious and I got loads of appreciation.
Ingredients:
1 ladle-full
Toor dal
2 medium size
Ripe Tomatoes
1
lemon size
Tamarind
1 tsp
Jaggery
1/4 tsp
Turmeric powder
1/4 tsp
Asafoetida
2 tbsp
Chopped Coriander leaves
2 tsp
Grated coconut
As per taste
Salt
To Roast and Grind:
2 no
Dry red Chillies
1 tbsp
Coriander seeds
1 tbsp
Toor dal
1 tsp
Cumin seeds
1/2 tsp
Pepper corns
To Temper:
2
tsp
Ghee
1/2
tsp
Mustard Seeds
1 tbsp
Curry Leaves
Method:
Pressure Cook Toor dal and mash it well and keep it aside.
Heat a kadai(wok) and add 1 tsp of Ghee, and Toor dal.
Sauté it till light brown, now add coriander seeds, cumin seeds, pepper corns and red chillies and sauté them.
Once nice aroma arises, transfer it to a bowl to cool down.
In the mean time, cut the tomatoes into small pieces.
Make tamarind paste and dilute it by adding 1 cup of water.
Mix tamarind paste and tomatoes and bring this to boil.
Let this boil for a few mins and add a pinch of turmeric powder, Asafoetida and salt.
Mean time grind the cooled ingredients with grated coconut.
Add mashed Toor dal, jaggery and ground paste to boiled mixture.
Let this rasam boil for few mins.
Finally add chopped coriander leaves.
Heat 1 tsp of Ghee in the same kadai and add mustard seeds.
After it crackles, add curry leaves and fry. Add this to Rasam.
Delicious Mysore Rasam is ready.
Tips:
Instead of mashed toor dal, you can add toor dal water. To prepare this toor dal water, add 1 cup of water to mashed toor dal and whip it nicely with a whipper.Let it remain for few mins. Dal will get setteled at the bottom and water will come up. You can add this water to rasam and keep the dal aside. In-case you are doing both rasam and sambar at same time, you can add this water to rasam and add the dal to sambar.
In the final stage after adding all ingredients, rasam should not be over boiled. When the froth comes, you need to switch off the stove and add corriander leaves. If rasam boils for more time, the nice aroma will go off.
If you are cautious about your diet, you can skip coconut and decrease the quantity of ghee as well.
posted Jul 20, 2012, 10:11 AM by Harini Aravind
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updated May 15, 2013, 1:15 AM
]
Banana Stem is very good for health as it is rich in Fibre, Potassium and Vitamin B6. Banana Stem juice helps in reducing weight. It also helps to prevent kidney stones.
This Banana Stem poriyal is easy to cook as well as tasty also.
Ingredients:
1
Banana Stem
1
tsp
Mustard Seeds
1
tsp
Split Urad dal
pinch
Asafoetida powder
1 no
Red Chilli
1
cup
Buttermilk
1
tbsp
Grated coconut
2
tsp
Cooking oil
As per
taste
Salt
Method:
Remove the outer layer of stem and scrap the next layer to get the inner most layer.
Slice the stem into small pieces and put them in butter milk.
Heat kadai(wok), add Oil and Mustard Seeds to it.
After it crackles, add Urad dal, Asefoetida and Red chilli.
Once it turns light brown in colour, add the sliced stem to kadai from the buttermilk.
Sprinkle 1 tbsp of buttermilk to stem and close the lid to allow it to get cooked.
Once it is cooked, add salt and grated coconut.
If it is not cooked, you can add few more buttermilk.
This makes tasty and healthy side dish for Rasam or Sambar rice.
