HURALIKAYI PALYA

 HURALIKAYI PALYA

Here's wishing you and your families a Very Happy and Peaceful New Year! 

After the heavy food we enjoy in the holiday season - both eating out and hosting at home- we feel like having some simple homely food for a change! Even an easy to make side dish with rice and rasam or dal tastes great!! 

I decided to make one using French Beans which is one of the most commonly available vegetables in India. It is used in cuisines of different parts of the country. 

Elsewhere in this blog, you will find recipes for dishes made with French Beans such as:-

• South-Indian style French Beans Moong Dal Stir Fry, 
• Farasbi chi Sabzi from Maharashtrian cuisine
• Beans Talasani. from our Konkani cuisine 
• French Beans Sesame Masala

Today's recipe is from my Home State of Karnataka. It is a "Palya" (stir fry) made with French Beans, called "Huralikayi" in Kannada. We enjoy this from time to time, as it is a simple, quick to make yet delicious side dish.

The addition of onion adds to the flavour of this dish.  For best results, choose French Beans that are tender. 

We enjoyed this with hot steamed rice and rasam. 

Ingredients:-

• Huralikayi (French Beans), 500 grams
• Medium-sized Onions, 2
• Green Chillies, 2
• Mustard Seeds, 1/2 tsp
• Hing, (Asafoetida), 1/4 tsp
• Channa Dal, 1 and 1/2  tsp 
• Urad Dal, 1 and 1/2 tsp
• Curry Leaves, 8-10
• Turmeric Powder, 1/4 tsp 
• Fresh Coconut Gratings, 1/4 cup 
• Salt, to taste
• Oil, 2 tbsp

Method:-

Wash and de-string the French Beans and chop them fine 

Finely chop the onions

Slit the green chillies

Place the French Beans in a vessel, sprinkle a little water and cook this in a pressure cooker for 2 whistles

Once the cooker cools, remove the French Beans and keep aside

Heat oil in a thick bottomed kadhai and on medium heat add the mustard seeds

Once they splutter add the hing followed by channa dal and urad dal and saute till the dals change colour

Next add the chopped onions, split green chillies, and curry leaves and saute till the onion turns translucent

To this add the cooked beans, turmeric powder and salt to taste and mix well

Cover and cook on medium heat for a couple of minutes till the excess water evaporates

Switch off the gas and add the fresh coconut gratings

Transfer to serving bowl 

Serve as a side dish with hot steamed rice and rasam or with chappatis

FRENCH BEANS DRY CURRY

 FRENCH BEANS DRY CURRY

French Beans are commonly available all through the year. They are used in  different cuisines in India.

Some of my favourite dishes made with French Beans include:

• Farasbi chi Sabzi,  from Maharashtra 
•  Beans Talasani from our own Konkani cuisine
• French Beans & Garlic in the Indian-Chinese style.  

Recipes for these are available elsewhere in this blog.

You may be surprised to know how much French Beans can be useful to your health by reading this article in Healthifyme. 

Today's recipe is for an easy to make dry curry using French Beans. My aunt in Mangaluru used to make this often and I am reminded of her each time I make this. 

For best results, please use tender French Beans. This dish goes great with hot steamed rice and dal or rasam

Ingredients:-

• French Beans, 250 gms
• Red Chillies, 3
• Fresh Coconut Gratings, 1/4 cup
• Cumin Seeds, 2 tsp
• Mustard Seeds, 1/2 tsp
• Asafoetida, (Hing), 1/4 tsp
• Curry Leaves, 6-8
• Salt, to taste
• Oil, 1 tbsp 

Method:-

Wash the French beans, de-string them and chop them fine

In a small mixer jar, grind together the coconut gratings, red chillies and cumin seeds to a coarse paste adding very little water. Keep aside

Heat oil in a thick-bottomed kadhai and on medium heat add the mustard seeds

When they splutter add the asafoetida and curry leaves and saute for a few seconds

To this add the chopped beans, a little water and cook covered on medium heat till the beans get done. Take care that they get cooked yet remain firm

Add salt to taste and the ground masala paste and mix well

Cook for a couple of minutes on medium heat stirring from time to time till the beans get well blended with the masala

Switch off the gas and transfer to a serving bowl

Serve French Beans Dry Curry with hot steamed rice and dal or rasam 

BEANS PARUPPU USILI

 BEANS PARUPPU USILI 

French Beans is perhaps one of the most commonly available vegetables in India. It is used in cuisines of different parts of the country. They have numerous health benefits as detailed in this article in WebMD. 

Elsewhere in this blog, you will find other recipes for dishes made with French Beans, such as:-

• French Beans Stir Fry
• Beans Talasani
• Beans Poriyal
• French Beans and Garlic
• Farasbi chi Sabzi 

Today's recipes is for a side dish made with French Beans and lentils. This is commonly made in  Tamilnadu and I learnt this from one of my aunts who lived there for many years. 

I make this once in a while and we usually have this with steamed rice and Mor Kuzhambu. 

Ingredients:- 

• French Beans, 250 gms
• Toor Dal, 1/4 cup
• Chana Dal 1/4 cup 
• Byadgi Whole Red Chillies,4-5 
• Turmeric Powder, 1/4 tsp
• Asafoetida (Hing), 1/8 tsp
• Salt, to taste
• Oil, for greasing the moulds 

For Seasoning :

• Mustard Seeds, 1/2 tsp
• Urad Dal, 1/2 tsp
• Curry Leaves, 1 sprig
• Oil, 2-3 tbsp 

Method:-

Wash the French beans, de-string them and chop them fine

Steam cook the beans with a little salt and 2 tbsp of water till done.  Once it cools, remove from the steamer and keep aside.  

Wash and soak the two dals together in adequate water for 2 hours

Drain the water fully and transfer the dals to a mixer jar

Grind the dals along with dried red chillies, turmeric powder, asafoetida and salt to a coarse paste without adding any water 

(It is useful to start grinding in the pulse mode to get a coarse paste)

Grease the idli moulds, fill them with the coarse paste and steam it for about 10-12 minutes

Once cool, de-mould  and crumble them with your fingers. Keep aside

Heat oil in a thick bottomed kadhai and on medium heat add the mustard seeds, when they splutter add the urad dal and sauté till the urad dal changes colour

To this add the curry leaves and sauté for a few seconds

Now add the crumble made with steamed dals and mix well

Cook on medium heat for 2-3 minutes

Then add the cooked beans and mix well 

Check for salt and add if required

Cover and cook for 2-3 minutes on medium heat 

Switch off the gas and transfer the Beans Paruppu Usili to a serving bowl 

Serve with steamed rice and Mor Kuzhambu 

BEANS BATATE SUKKE

 BEANS BATATE SUKKE

Today's dish is from Konkani cuisine and is a medium spiced semi-dry side dish made with two commonly available vegetables : French Beans and Potato. 

Apart from being available virtually all through the year, French Beans also have numerous health benefits. 

Elsewhere in this blog, you will find recipes for other dishes using French Beans such as:- 

• Farasbi chi Sabzi, from Maharashtra
• Beans Talasani, from our Konkani cuisine 
• French Beans & Moong Dal Stir Fry from Tamilnadu

Beans Batate Sukke is easy to make and doesn't take much time to prepare. People also make this on days when they don't wish to use onion and garlic. 

It is served as a side dish with the main meal of rice and dal.

Ingredients:-

• French Beans, 250 grams
• Medium-sized Potato, 1
• Fresh Coconut Gratings, 3/4 cup
• Roasted Byadgi Red Chillies, 5
• Tamarind, small marble-sized ball, 1
• Coriander Seeds, 1 tsp
• Urad Dal, (Black Gram Dal), 1 tsp
• Mustard Seeds, 1/2 tsp
• Curry Leaves, 6-8
• Salt, to taste
• Oil, 1 tbsp

Method:-

Wash the French Beans. Snip off the two ends of the beans, de-string them and cut them into roundels 

Wash, peel and cube the potato. 

Heat 1 tsp of oil in a kadhai and roast the coriander seeds and urad dal till they change colour and become slightly golden
In a mixer jar, grind together the coconut gratings, roasted red chillies, coriander seeds, urad dal together with the tamarind to a coarse paste using just the required amount of water. Keep aside

Heat 2 tsp of oil in the same kadhai and on medium heat add the mustard seeds and when they splutter add the curry leaves and sauté for a few seconds

To this add the beans and potato
Mix well and add 3/4 to 1 cup of water

Cover and cook on medium heat till the beans and potato gets cooked

Now add the ground paste, and salt to taste, and mix well
Cook till the excess water evaporates leaving a semi dry sukke
Transfer to serving bowl and serve Beans Batate Sukke with rice and dal

BEANS PORIYAL

BEANS PORIYAL

French Beans is perhaps one of the most commonly available vegetables in India. It is used in cuisines of different parts of the country. Elsewhere in this blog, you will find recipes using French Beans in the South-Indian style French Beans Moong Dal Stir Fry, Farasbi chi Sabzi from Maharashtrian cuisine, and our very own Konkani dish, Beans Talasani.

Today's recipe is from Tamilnadu. It is a poriyal (stir fry) made with French Beans. We enjoy this from time to time, as it is a simple, easy to make side dish - yet delicious.

The addition of onion adds to the flavour of this dish.  For best results, choose French Beans that are tender.

Ingredients:-

• French Beans, 250 grams
• Mustard Seeds,1/2 tsp
• Bengal Gram Dal ( Channa Dal), 1/2 tsp
• Black Gram Dal, (Urad Dal), 1/2 tsp
• Dry Red Chilli, broken into halves, 1
• Asafoetida (Hing) Powder, 1/8 tsp
• Medium-sized Onion, chopped, 1
• Green Chillies, slit, 2
• Curry Leaves, a few 
• Turmeric (Haldi) powder, 1/8 tsp
• Salt, to taste 
• Oil, 2 tsp
• Fresh Coconut Gratings, 3 tbsp, 

Method:-

Wash the French Beans, snip off both the ends and de-string them. Chop the beans and keep aside.

In a thick-bottomed kadhai, heat oil and on medium heat add the mustard seeds and when they splutter, add the chana dal and urad dal
Saute till the dals change colour
Next add the dry red chilli, and asafoetida powder and saute for a few seconds
To this, add the chopped onion, green chillies, curry leaves and turmeric powder
Saute till onions turn translucent
Add the chopped beans along with salt, and 1/4 cup of water
Cover and cook stirring from time to time till the beans get done
Switch off the gas, add fresh coconut gratings and mix well
Serve hot as a side dish

CARROT BEANS THORAN

CARROT BEANS THORAN

Thoran is a coconut-based vegetable dish which is popular in Kerala cuisine. This side dish is usually served with sambar and steamed rice. In today's recipe, the veggies used are carrots and French Beans.

Elsewhere in this blog, you will find some other popular recipes from Kerala such as Ash Gourd Pumpkin Coconut Stew, Mathanga Erissery, and Ulli Theeyal.

This has been adapted from Carrot Beans Thoran contributed by Karthika Gopalakrishnan in Archana's Kitchen.

I tried out this easy to make side dish recently and we thoroughly enjoyed the Carrot Beans thoran for lunch.

Ingredients:-

• Large-sized Carrots, 2, approx 150 gms
• French Beans, 200 gms
• Fresh Coconut Gratings, 1/2 cup
• Green Chillies, 3
• Cumin Seeds, 1 tsp
• Mustard Seeds, 1/2 tsp
• Black Gram (Urad) Dal, 1 tsp
• Baby Onions, 4-5 
• Curry Leaves, 1 sprig
• Turmeric Powder, 1/2 tsp
• Salt, to taste
• Coconut Oil, 1 tsp

Method:-

Wash the carrots and French Beans. Snip off the ends and de-string the French Beans and chop them.
Peel and chop the carrots
Peel and chop the baby onions
Cook the chopped carrots and French Beans adding turmeric powder, a little salt and 1/4 cup of water in a pressure cooker for 2 whistles
Allow the cooker to cool, remove the steamed vegetables and keep aside
Grind together the fresh coconut gratings, green chillies, and cumin seeds in a mixer jar to a coarse paste without adding any water. Keep aside.
Heat oil in a pan and on medium heat add the mustard seeds
When they splutter add the urad dal
When the dal changes colour add the chopped baby onions
Saute till the baby onions become translucent
Now add the ground masala and saute for a few seconds
To this, add the steamed carrots and French Beans and mix well
Check for salt and add if required
Cook for a minute  and transfer to a serving bowl
Serve hot along with sambar and steamed rice

FRENCH BEANS SESAME MASALA

FRENCH BEANS SESAME MASALA

French Beans is perhaps one of the most commonly available vegetables in India. It is used in the cuisines of different parts of the country. Elsewhere in this blog, you will find recipes using French Beans in the South-Indian style French Beans Moong Dal Stir Fry, Farasbi chi Sabzi from Maharashtrian cuisine, and our very own Konkani dish, Beans Talasani.

Today's recipe has been adapted from Green Beans with Sesame Seeds Masala by Chef Sanjay Thumma/ Vah Chef.

We enjoyed this as a side dish with rice and dal.

Ingredients:-

• French Beans, 250 gms
• Sesame Seeds, ( Til) 1 tbsp
• Cumin Seeds, 1 tsp
• Garlic Cloves, 4
• Coconut Gratings, 1 tbsp
• Chilli Powder, 1 tsp
• Mustard Seeds, 1/4 tsp
• Curry Leaves, 1 sprig
• Turmeric Powder, 1/4 tsp
• Coriander Powder, 1 tsp
• Water, as required
• Oil, 2 tbsp
• Salt, to taste

Method:

Wash, de-string and cut them into 1/4 " pieces and keep aside.
Dry roast the coconut gratings till they become slightly golden and keep aside

In a pan, dry roast the sesame seeds and cumin seeds on slow flame for about 2 minutes

Switch off the flame

To this, add the garlic cloves, roasted coconut gratings, chilli powder and salt
Mix well and transfer to a small blender jar and make a coarse powder and keep aside
Heat oil in a thick bottomed pan and when it gets hot add the mustard seeds on moderate heat
When the mustard seeds splutter add the curry leaves, chopped French Beans, turmeric powder and a little salt ( remember that some salt has already been added when making the sesame-seeds cumin powder) 

Sprinkle a little water and cook covered till the French Beans get nearly cooked

Now add the coriander powder and the prepared sesame-seeds cumin powder, mix well
Cook covered till the French Beans get fully done but take care that they don't get overcooked

Serve hot with chapati, rotis or rice

SWEET CORN & VEGETABLE SOUP

SWEET CORN &  VEGETABLE SOUP

In our house, winter time is soup time! Primarily because of the weather we prefer to have soups with dinner. Elsewhere in this blog, you will find recipes for different types of soup such as Lemon & Coriander Soup, Green Peas & Mint Soup, and Spinach Soup.

Today's recipe is for a soup made with sweet corn and vegetables like carrots, cauliflower and French beans. I would urge you to try this out for yourself. I am sure you will love it especially when it is piping hot while it is cold and windy outside.

It has been adapted from Sweet Corn & Vegetable Soup by Tarlaji Dalal and is part of her collection of Chinese Soups.

As you will see from the ingredients listed below, while most of the sweet corn is used in boiled form, some amount has to be lightly crushed after it has been boiled. This soup is served with chillies in vinegar which can be made quite easily.

Ingredients: 

• Sweet Corn Kernels,  boiled, 1 and 1/4 cups 
• Sweet Corn Kernels,  boiled and crushed, 1/4 cup 
• Carrots, 1/3 cup
• Cauliflower,  1/3 cup
• French Beans, 1/3 cup 
• Cornflour, 4 tbsp
• Butter, 1 tbsp
• Ginger, finely chopped, 1 tsp 
• Garlic, finely chopped, 1 and 1/2 tsp 
• Salt, to taste
• Pepper, to taste
• Chillies in Vinegar  - for serving with the soup

Method:

Wash the carrots, cauliflower and French Beans, finely chop them and boil them together in a pan in adequate water. Keep aside.

Pressure cook the sweet corn cobs in adequate water for 2 whistles and once they are cool enough to handle, remove the sweet corn kernels to get 1 and 1/2 cups. Out of this, lightly crush 1/4 cup of boiled sweet corn kernels and keep aside.

Heat the butter in a deep non-stick pan, and when the butter melts add the finely chopped ginger and garlic. Saute on medium flame for a few seconds or till it gives off a good aroma. 

To this add the boiled sweet corn kernels as well as the boiled and crushed sweet corn kernels and the finely chopped and boiled vegetables 

Mix well and cook on medium flame for 1 minute stirring continuously

Next add 4 cups of water , the prepared cornflour-water mixture, salt, and pepper and mix well

Cook on medium flame for 4-5 minutes stirring from time to time so that the cornflour does not get burnt at the bottom of the pan 

Serve hot immediately along with the chillies in vinegar

CABBAGE, CARROT, AND BEANS STIR FRY

CABBAGE, CARROT, AND BEANS STIR FRY

On some days, particularly after you have had rich food for days in a row, you would like to have some simple food. Today's recipe is perfect under these circumstances.! It is an easy to make stir fry using the commonly available veggies of cabbage, carrots and beans.

Tip: As the chopped cabbage looks voluminous but shrinks in volume as it gets cooked, be careful when you add salt. 

I like to serve this as a side dish with rice and rasam.

Ingredients:- 

• Cabbage, 300 grams
• Carrots, 100 grams or 2-3 small sized
• French Beans, 50 grams
• Onion, 1
• Chana Dal, (Bengal Gram) 1 tsp
• Mustard seeds, 1/2 tsp
• Curry Leaves, a few
• Green Chillies, 2
• Oil, 2 tsp
• Salt, to taste

Method:-

Wash and chop the cabbage, carrots, French Beans
Peel and chop the onion and finely chop the green chillies 

Heat oil in a thick bottomed kadhai and on medium heat add the mustard seeds

When it splutters, add the chana dal and saute till it changes colour

To this add the finely chopped green chillies and curry leaves and saute for a few seconds

Next add the chopped onion and fry till it becomes translucent

Now add the chopped cabbage, carrots and French Beans, and salt to taste

Sprinkle a little water and cook covered on medium heat stirring from time to time till the veggies get done

Make sure the cabbage gets cooked but remains crunchy 

Transfer to a serving bowl
Serve as a side dish with rice and rasam

FRENCH BEANS & MOONG DAL STIR FRY

FRENCH BEANS & MOONG DAL STIR FRY

French Beans are commonly available all through the year. They are used in  different cuisines in India as typified by Maharashtrian style Farasbi chi Sabzi,  Beans Talasani from our own Konkani cuisine, and  French Beans & Garlic in the Indian-Chinese style.  Recipes for these are available in this blog.

In Tamilnadu, French Beans is used in combination with Moong Dal which is called Paasi Parapu or Payatham Parapu in Tamil. Today's dish is an easy to make yet tasty stir fry using the two. 

Ingredients:-

• French Beans, 500 gms
• Moong Dal, ( Split Green Gram Dal or Paasi Parupu) 1/3 cup, soaked
• Salt, to taste
• Fresh Coconut Gratings, 2-3 tbsp for garnish

For Seasoning:

• Mustard Seeds, 1 tsp
• Urad Dal, 1 tsp
• Asafoetida, 1/8 tsp 
• Green Chillies, slit, 2
• Red Chilli, broken, 1
• Curry Leaves, a sprig
• Oil, 2 tsp

Method:

Wash and de-string the French Beans and chop them uniformly and keep aside

Wash and soak the moong dal for 15-20 minutes. Then, discard the water and keep aside the soaked moong dal. 

Heat oil in a thick bottomed kadhai and when it gets hot, reduce the flame and add the mustard seeds

When they splutter, add the urad dal and saute till it changes colour

Add the asafoetida, green chillies, broken red chilli and curry leaves and saute 

To this seasoning, add the cut French Beans, the soaked Moong Dal and salt and mix well

Add 1/3 cup of water, cover and cook on medium/low flame till the dal and the French Beans get done, stirring from time to time
Take care that they do not get overcooked/mushy 

Switch off the gas and garnish with fresh coconut gratings
Serve as a side dish, accompaniment to a meal of rice and rasam

CARROT AND BEANS CURRY

CARROT AND BEANS CURRY

Today's recipe uses two common vegetables, namely carrots and French Beans cooked in a masala made with coconut, peanuts and tomatoes. The gravy adds to the distinctive taste of this dish and makes it a good choice as an accompaniment for rotis and chapatis.

I have preferred to add onion and garlic but this dish can be made without them too.  This is adapted from Gajar Beans Sabzi by the noted culinary expert, Nisha Madhulika.

Ingredients:

• Large-sized Carrot,  1
• French Beans, 200 gms
• Medium-sized Tomatoes, 2-3
• Green Chillies, 2
• Peanuts, 1/4 cup
• Fresh Coconut Gratings, 1/2 cup
• Cumin Seeds, 1/2 tsp
• Small- sized Onion, 1
• Ginger Garlic Paste, 1 tsp
• Asafoetida, (Hing) a pinch
• Turmeric Powder, 1/4 tsp
• Coriander Powder, 1 tsp
• Chilli Powder, 1/2 tsp or to taste
• Garam Masala Powder, 1/8 tsp
• Salt, to taste
• Oil, 1 and 1/2 to 2 tbsp
• Coriander Leaves, finely chopped, for garnish

Method:

Wash, peel and dice the carrot

Wash, de-string and cut the French Beans into 1 " pieces
Peel and chop the onion
Dry roast the peanuts and allow them to cool. Remove the skin and keep aside. 

Cook the beans and carrot together with adequate water and a little salt, making sure they remain crunchy and don't get overcooked or you could pressure cook them for 1 whistle. Keep aside.

Roughly chop the tomatoes into chunks. Grind this along with green chillies to make a paste

To this add the roasted peanuts and coconut gratings and grind again to a fine paste. Keep aside.

Heat oil in a thick bottomed kadhai and when it gets hot add the cumin seeds. When they sizzle add the chopped onion and saute till it becomes translucent
Add the ginger garlic paste and saute till the raw smell goes
Now add the asafoetida, turmeric powder, coriander powder, chilli powder and garam masala. Mix well and saute
Add the ground paste of tomatoes- peanuts and coconut gratings and mix well.
Fry the masala till the oil leaves the sides of the kadhai
Add 1 cup of water and salt to taste and bring the mixture to a boil *
Next add the cooked carrot and beans, adjust the consistency of the gravy and let it simmer on medium flame for about 4-5 minutes
Switch off the gas and garnish with finely chopped coriander leaves

* When adding salt, remember that the carrots and beans have already been cooked in a little salt.

FRENCH BEANS STIR FRY

FRENCH BEANS STIR FRY

French Beans, which are most commonly available , are called Huralikayi in Kannada, and Farasbi in Marathi. I use them in my cooking fairly often. Elsewhere in this blog you will find recipes for Farasbi chi Sabzi, from Maharashtrian cuisine, our Konkani Beans Talasani,  and French Beans and Garlic made in the Indian-Chinese style.

Sometimes the simplest of dishes turn out to be the best! Today's recipe is for an easy to make stir fry which we call Beansa Upkari in Konkani. This is made with French beans. 

I give this dish a twist by using Sambar Powder which adds to the flavour. 

Tip : for best results, choose tender French Beans. If they are not tender they could become chewy.

Ingredients:

• French Beans, 250 gms
• Mustard Seeds, 1/2 tsp
• Bengal Gram (Channa Dal), 1 tsp
• Black Gram Dal (Urad Dal),  1 tsp
• Asafoetida, (Hing) 1/8 tsp
• Red Chilli, broken into half, 1
• Curry Leaves, a few
• Sambar Powder, 1 tsp, or to taste
• Salt, to taste
• Oil, 2-3 tsp
• Fresh Coconut Gratings, 2 tbsp

Method:

Wash and de-string the French beans and snip off the two ends. Chop the beans and keep aside.

In a thick bottomed kadhai heat oil and when it gets hot add mustard seeds on medium heat

When they splutter, add channa dal and urad dal and saute till the dals change colour

Add the asafoetida, broken red chilli, and curry leaves and saute for a few seconds

To this add the chopped beans, salt to taste,  and 1/4 cup of water and cook covered on medium heat stirring from time to time till the beans get done 

Add sambar powder and mix well and cook for a minute more
Finally add fresh coconut gratings
Transfer to serving bowl and serve hot as a side dish

SPICY VEGETABLE PULAO

SPICY VEGETABLE PULAO

Instead of making several dishes for a meal, it is fun at times to make a one pot meal. This is when a pulao comes in handy. With an accompanying raitha, it can be a meal in itself.

While most pulaos are made using Basmati rice, there are some which can be made with any type of cooked rice.  Often I use cooked rice if it is readily available to make pulaos such as Mint Pulao and Aloo Chutney Pulao whose recipes you will find elsewhere in this blog. Another pulao of this type is called Spicy Vegetable Pulao and is adapted from the recipe of the legendary Tarlaji Dalal.

Notes:- I used frozen green peas to save time. Though the recipe calls for the deep frying of the onions, I sauteed them lightly as per my preference. I used Byadgi Red Chillies instead of Kashmiri Red Chillies.

We enjoyed this a lot and I am sure you will too.

Ingredients:

• Cooked Rice, 3 cups
• Vegetables, (French Beans & Carrots), boiled, 1 cup
• Green Peas, boiled, 1/4 cup
• Ghee, 2 tbsp
• Salt, to taste
• Onions, deep fried, 1/2 cup * sauteed lightly instead

For the masala:

• Garlic cloves, 7
• Whole Dry Byadgi Red Chilles, broken into pieces, 7
• Ginger, 1" piece
• Coriander seeds, 1 tbsp
• Cumin Seeds, 1 tsp

For Garnish:-

Onions, deep fried, * sauteed lightly instead

Coriander leaves, finely chopped, 2 tbsp

Method:

Grind the garlic cloves, broken dry red chillies, ginger, coriander seeds and cumin seeds in a mixer to a paste adding 1/2 cup of water. Keep aside. 

Heat the ghee in a deep thick bottomed kadhai and when it gets hot add the prepared masala (ground paste) and cook on medium flame for 1-2 minutes stirring occasionally till the raw smell goes

Add the mixed boiled vegetables, boiled green peas, salt and 2 tbsp of water

Mix well and cook on medium flame for another 1-2 minutes stirring occasionally

To this add the cooked rice and sauteed/deep fried onions, ( keep aside a little of the onions for garnish) mix well and cook on medium flame for a couple of  minutes stirring occasionally

Garnish with sauteed/deep fried onions and chopped coriander leaves
Serve hot with accompanying raitha

FARASBI CHI SABZI

FARASBI CHI SABZI ( FRENCH BEANS STIR FRY)

Having lived in Pune for a few years, there are some Maharashtrian dishes which I came to like and make at home. Elsewhere in this blog, for example, you will find recipes for Kothimbir Vadi, Hirwi Mirchi cha Thecha, and Maharashtrian Pitla from Maharashtrian cuisine.

Today's recipe is for a simple yet tasty side dish called Farasbi chi Sabzi, farasbi being the Marathi word for French Beans. Many recipes in Maharashtrian cuisine call for the use of "Goda Masala" which is traditionally made and stored at home. I have, however, used store bought Bedekar's Goda Masala.

Ingredients:

• Farasbi (French Beans), 250 grams
• Peanuts, 2 heaped tbsp
• Mustard Seeds, 1/2 tsp
• Hing, (Asafoetida), 1/8 tsp
• Curry Leaves, a few
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1 tsp
• Bedekar Goda Masala Powder, 2 tsp 
• Jaggery, grated, 1 tsp
• Juice of 1/2 Lemon
• Oil, 2 tsp
• Salt, to taste

Method:

Wash and string the French Beans  and cut them diagonally into 1 and 1/2 inch pieces
Dry roast the peanuts, and when they are cool enough to handle remove the skin
In a small mixer jar, make the peanuts into a coarse powder and keep aside
Heat oil in a kadhai and when it gets hot add mustard seeds, when they splutter, add hing, few curry leaves and saute for a few seconds
Add the French Beans, salt, sprinkle a little water and cook covered on medium flame till the beans get done. Make sure they are not overcooked as they should remain crunchy even when cooked
To this add the turmeric powder, chilli powder, goda masala powder and grated jaggery

Mix well and cook for a few minutes till the raw smell of the spices goes
Add the coarsely ground peanut powder
Mix well so that the French Beans  are well blended with the peanut powder
Finally squeeze the juice of half a lemon and serve

FRENCH BEANS AND GARLIC

FRENCH BEANS AND GARLIC

They say that our Indian version of "Chinese" cooking is really not authentic but perhaps more of what may be called "Indian Chinese." Be that as it may, we love it!! Some recipes that I have tried and enjoyed include Hakka Mushrooms, and Spring Onion and Chili Fried Rice. 

This addition to my list of Indian-Chinese recipes is French Beans and Garlic adapted from Tarla Dalal. In this, French Beans are tossed with fresh sliced garlic and soya sauce to make a delightful accompaniment to Fried Rice or Noodles.

Ingredients: 

• French Beans, 2 cups
• Garlic, finely chopped, 2 tsp
• Oil, 1 tbsp
• Soy Sauce, 1 tbsp
• Sugar, 1 tsp
• Salt, to taste
• Cornflour, 1 tbsp

Method:

De-string and blanch the French Beans. Cut them into long strips. Keep aside.

Dissolve the cornflour in 2 tbsp of water. Keep aside.

Heat the oil in a thick-bottomed kadhai. When it gets heated and smokes, add the chopped garlic and saute on high flame for about 30 seconds or till the garlic turns golden brown

Add the blanched French Beans, mix well and saute on high flame for 2-3 minutes

Add the sugar, soya sauce and salt, 

Toss well and saute on high flame for another minute

Add the cornflour mixture, (which acts as a thickening agent to bind the beans together), mix well and cook for a few seconds

Serve hot with fried rice or noodles