Showing posts with label beans. Show all posts
Showing posts with label beans. Show all posts
Friday, April 11, 2014
RAJMA KIDNEY BEANS
RAJMA (KIDNEY BEANS)
INGREDIENTS
- Rajma (Kidney Beans)-1 cup
- Tomatoes puree form-4
- Turmeric powder-1/2 teaspoon
- Coriander powder (dhania powder)-1 teaspoon
- Red chilli powder-1/2 teaspoon
- Asafoetida (hing)-a pinch
- Cumin seeds (jeera)-1/2 teaspoon
- Ginger (grated)-1 inch
- Garam masala powder-1/4 teaspoon
- Green chillies sliced-1
- Oil- tablespoon
- Salt-2 teaspoons
- Water-4 cups
METHOD
- In a pressure cooker, add water, rajma, 1 teaspoon salt & half of the turmeric powder.
- Pressure cook rajma for the time as required by your respective pressure cooker. In my case, i used Hawkins Futura which took approximately 50 minutes on a low flame.
- In the meantime, prepare tadka for the rajma.
- Heat oil in a pan, add asafoetida (hing) & as it starts to splutter, add cumin seeds (jeera) & as they splutter, add the grated ginger.
- As the ginger turns golden brown, add tomatoes & green chillies to the mixture.
- Add turmeric powder & coriander powder (dhania powder) & as the mixture starts leaving oil, add 1 teaspoon salt, red chilli powder, garam masala powder & mix well.
- As the mixture leaves oil, add it to the rajma that you have boiled in the pressure cooker.
- Cook them well for around 10-15 minutes, as a good gravy is formed.
- Rajma are ready to serve.
*You can add amchoor (mango powder) as per taste but i dont prefer adding it as the sourness of the tomatoes is enough for the rajma & if we add amchoor, it willl make rajma sour.
Wednesday, March 19, 2014
Dau Que Xao Tom Stir fried Green Beans with Shrimp
This is Vietnamese side dish, my little princess favorite, and so is the whole family. Nevertheless, she seems to love it the most of all :)
Ingredients:
1 lbs grean beans (trimmed and cut into about 1-inch pieces)
4 to 6oz of shrimp, peel and devein
3 cloves garlic, minced
Oyster sauce, Sesame oil, Cooking Wine, Salt, and Pepper
Directions:
Bring a pot of water to a boil, add ½ tbsp salt then add green beans and cook for about 1 to 2 minutes. Drain and wash under cold tap water for a bout 30 second to a minute to stop it from cooking and keep the crunch and bright green color of the green beans. Set aside
In a bowl, marinade shrimp with pinch of salt, pepper, ¼ tsp cooking wine, ½ tbsp oyster sauce, and ¼ tsp sesame oil. Set aside
Heat a stir-fried pan with 1 tbsp of cooking oil on high heat. Add minced garlic and sauté until it turn golden brown. Add marinated shrimp and cook for 30 second. Add 4tbsp of water and cook for another 30 second to a minute or until the shrimp tuen slightly pink evenly on both side. Add cook green beans and sprinkle a good pinch of salt and pepper, toss well and cover the lid for 2 minute. Remove the lid, and give an evenly toss and cover for another 2minutes. I like to have some sauce in my stir-fry dish, so I add about 2 more tbsp of water and cook it for another 1-2 minute with lid covered. This cooking process takes about 5 to 7 minute.
Notice: I myself like my green bean more tender, but if you prefer more crunch and raw. Just cook it less time in cooking process. 3 to 5 minute will be perfect.
Enjoy!
Thursday, March 13, 2014
BEANS FOOGATH
Green Beans or String Beans are low in fat and are an excellent source of fibre, protein, folic acid, iron, phosphorus, magnesium and carbohydrates. The rich fibre content found in beans help in lowering cholesterol and blood sugar. They are highly recommended for diabetic patients. Green beans are also a very good source of vitamin K, which plays an important role in bone health and the prevention of osteoporosis.
BEANS FOOGATH
Serves 6 Preparation time 35 minutes
Ingredients:
300 grams chopped string beans, 1 onion chopped finely, 1teaspoon mustard seeds, 3 green chillies chopped finely, 1 teaspoon chopped ginger, ½ teaspoon turmeric powder, 2 tablespoon cooking oil, 2 table-spoons grated coconut, 4 or 5 curry leaves, Salt to taste
Heat oil in a suitable pan and add the mustard seeds. When they begin to splutter add the curry leaves, chopped onions, chopped green chillies and ginger. Fry lightly for a few minutes. Add the chopped beans and salt and mix well. Add ½ cup of water and cook covered on low heat till the beans are tender but firm and the water evaporates. Mix in the grated coconut. Serve as a side dish.
Sunday, March 9, 2014
Cheesy Baked Beans in Tomato Sauce
Its another really not very glamourous dish, but we enjoyed it very much. I will never say no to cheese, Im afraid.
6 to 8 servings
2 hours 20 minutes - not including boiling the beans
Boil the Beans:
450 grams (1 pound) white pea (navy) beans
Rinse and pick over the beans. Put them in a large pot with plenty of water to cover them. Bring to a boil and then turn off the heat and cover them; soak them overnight. The next day bring them to a boil again and simmer them until tender.
Bake the Beans:
1 large carrot
2 medium onions
1 tablespoon mild vegetable oil
3 cups tomato sauce
1 1/2 teaspoons salt
1 tablespoon rubbed basil
1 tablespoon rubbed oregano
250 grams (1/2 pound) old cheddar cheese
2 cups water from cooking the beans
Preheat the oven to 350°F.
Peel and grate the carrot. Peel and chop the onions. Heat the oil in a large skillet, and cook the onion and carrot until soft. Mix the drained beans, the carrots and onions, the tomato sauce and the seasonings in a large baking dish. Grate the cheese and mix in about two-thirds of it. Gently mix in 2 cups of water left from cooking the beans.
Bake the beans, uncovered, at 350°F for about an hour to an hour and a quarter. Sprinkle the remaining cheese over the top and return to the oven for another 30 to 45 minutes, until the cheese is bubbly and browing around the edges.
Last year at this time I made Rohkostsalat.
Read More..
6 to 8 servings
2 hours 20 minutes - not including boiling the beans
Boil the Beans:
450 grams (1 pound) white pea (navy) beans
Rinse and pick over the beans. Put them in a large pot with plenty of water to cover them. Bring to a boil and then turn off the heat and cover them; soak them overnight. The next day bring them to a boil again and simmer them until tender.
Bake the Beans:
1 large carrot
2 medium onions
1 tablespoon mild vegetable oil
3 cups tomato sauce
1 1/2 teaspoons salt
1 tablespoon rubbed basil
1 tablespoon rubbed oregano
250 grams (1/2 pound) old cheddar cheese
2 cups water from cooking the beans
Preheat the oven to 350°F.
Peel and grate the carrot. Peel and chop the onions. Heat the oil in a large skillet, and cook the onion and carrot until soft. Mix the drained beans, the carrots and onions, the tomato sauce and the seasonings in a large baking dish. Grate the cheese and mix in about two-thirds of it. Gently mix in 2 cups of water left from cooking the beans.
Bake the beans, uncovered, at 350°F for about an hour to an hour and a quarter. Sprinkle the remaining cheese over the top and return to the oven for another 30 to 45 minutes, until the cheese is bubbly and browing around the edges.
Last year at this time I made Rohkostsalat.
Monday, February 3, 2014
CROCKPOT PICNIC BEANS
I love beans of all kinds, baked beans, chili beans, bean soup, refried beans, you name it; so Ive tried a lot of bean recipes. As usual, I ended up taking the best part of several recipes and combining them to create this crockpot picnic bean recipe. Every BBQ needs a big pot of beans !!
These beans are slightly sweet and smokey, not to mention VERY flavorful and an inexpensive (and nutritious) way to feed a crowd. The trick is to start them the day ahead (with soaked beans), then let them cook in the crockpot all day (or overnight is even better). Your kitchen will smell heavenly.
3 cups DRY navy beans (soaked overnight)
3/4 cup tomato puree
3/4 cut ketchup
2½ cups (bean) water (see note)
1/4 cup molasses
1/2 cup brown sugar
2 teaspoons DRY mustard powder
1 medium onion chopped
3 teaspoons salt
1/2 pound of bacon (fried and crumbled)
Rinse and sort the dry beans (sometimes, there are tiny rocks or pieces of dirt in the bag). Cover them with water (about 3" above the beans) and put them in the fridge for about 8 hours or overnight. Drain and rinse them again.
Put the beans in a large kettle and cover with with enough water to measure 3-4 inches above the beans. Gently boil for 1 to 2 hours (all beans cook at different rates, so just test for doneness after an hour ...just dont let them get mushy). If you want to skip this step, see alternative method below.
Drain the beans, but reserve 2½ cups of the bean water. Put the drained beans, onion and crumbled bacon in the crockpot.
Mix the 2½ cups of reserved bean water with the tomato puree, ketchup, molasses, sugar, dry mustard, and salt until smooth then pour over the beans, stirring very gently to distribute everything.
Cover and cook on low setting of your crockpot for about 8 hours. Dont be afraid to add a little water towards the end if it looks like it needs it (it wont effect the taste).
NOTE: If you dont want to mess with boiling the beans, you can soak them all day and then before you go to bed, put the beans in the crockpot, cover them with water (water only) and let them cook on low all night. In the morning, drain the beans (saving 2½ cups of the bean water) and then proceed with the rest of the recipe.
NOTE: Navy beans work the best for this recipe, but northern beans or any small white DRY bean will work, just dont use a dry lima bean...they get mushy too fast.
NOTE: "Bean water" is simply the water that you boiled the beans in.
Read More..
3 cups DRY navy beans (soaked overnight)
3/4 cup tomato puree
3/4 cut ketchup
2½ cups (bean) water (see note)
1/4 cup molasses
1/2 cup brown sugar
2 teaspoons DRY mustard powder
1 medium onion chopped
3 teaspoons salt
1/2 pound of bacon (fried and crumbled)
Rinse and sort the dry beans (sometimes, there are tiny rocks or pieces of dirt in the bag). Cover them with water (about 3" above the beans) and put them in the fridge for about 8 hours or overnight. Drain and rinse them again.
Put the beans in a large kettle and cover with with enough water to measure 3-4 inches above the beans. Gently boil for 1 to 2 hours (all beans cook at different rates, so just test for doneness after an hour ...just dont let them get mushy). If you want to skip this step, see alternative method below.
Drain the beans, but reserve 2½ cups of the bean water. Put the drained beans, onion and crumbled bacon in the crockpot.
Mix the 2½ cups of reserved bean water with the tomato puree, ketchup, molasses, sugar, dry mustard, and salt until smooth then pour over the beans, stirring very gently to distribute everything.
Cover and cook on low setting of your crockpot for about 8 hours. Dont be afraid to add a little water towards the end if it looks like it needs it (it wont effect the taste).
NOTE: Navy beans work the best for this recipe, but northern beans or any small white DRY bean will work, just dont use a dry lima bean...they get mushy too fast.
NOTE: "Bean water" is simply the water that you boiled the beans in.
Saturday, December 21, 2013
FLAT BEANS SIM WITH CORIANDER LEAVES AND GREEN CHILI
Suddenly I realized it was no dream but reality when I heard some one commanding " Few distinguished People are coming tomorrow for lunch , so clean the flat beans and keep ready other ingredients, so that I could cook it as soon as I am back. In the mean time finish cooking your Dum Gobi and special Mutton dish too. I dont want any disturbance in Kitchen when I am busy cooking other dishes."
These are commands and not requests; so had to be obeyed.
But I did not like the idea of cleaning flat beans, plucking coriander leaves from the bunch etc. After all I have now some international recognition as a cook, received many awards from great cooks and foodies ( Thank you so much dear foodie friends). So this kind of preparatory work doesnt fit my status!! But who is going to listen to these!!!
But suddenly I realized , if I did all the work of preparation and even took few photographs, what was left for cooking except stirring with a ladle and pouring the finished product into the serving bowl!! That is not cooking after all! So I decided to publish the recipe in my name, sweet revenge!!
(PS. By the way I have someones permission to publish this in my name as if I have cooked it )
THE RECIPE
This is an old cooking style with well known coriander leave paste and some spice. There are few variations, which I use some times. With flat beans (sim) the taste is really good. You can use the common bean, the long rounded ones ( dont remember the name).
INGREDIENTS
Flat bean ( sim) 200 gms
Coriander leaves 200 gm ( or 3 cups leaves)
Garlic 6 puds ( Jain foodies can eliminate this)
Green chili 4 for grinding+2(for seasoning, broken into 2-3 pieces)
Mustard seed 1 level tsp ( for seasoning)
Turmeric powder 1/2 level tsp
Oil 1 tbsp ( or 2 tsp)
Sugar 1/2 tsp ( This is called sugar to taste and not for sweetening)
Salt as required
(See variation in ingredients below but dont try it 1st time)
PROCESS
Cut the tip of the beans from both sides, ( dont piece) wash
Steam the beans in salted water until these are soft to some extent ( 2-4 min) and keep aside.
Grind Coriander leaves, 4 green chilis ( increase or decrease chili) pinch of salt
smash and flatten the garlic pods ( dont chop, dont hit too many times.)
In a Kadhai or thick bottom pan . heat oil Give seasoning of Mustard , green chili and smashed garlic. Add the coriander paste, turmeric, sugar , salt and soute for 1 minute.
Add the beans and keep mixing on medium flame for few minutes. ( 5 -7 minutes). There will be little water left . I mean it wont be dry and dont burn the paste by over frying.)
Eat with rice or chapati
VARIATIONS
1/2 small tomato chopped fine ( not used here, you can add this immediately after seasoning and fry thoroughly, then add coriander paste and proceed
Hing 1/4 tsp ( 30% active content powder) can be added.
If you love healthy food, add generous amount of oil and keep stirring until oil comes out. I do it some times)
For Jain food, eliminate the garlic, it will be good too.
Happy cooking !!!!
Rare flower for my foodie friends,,,,shot in an abandoned tea garden in Choukari.
If you love healthy food, add generous amount of oil and keep stirring until oil comes out. I do it some times)
For Jain food, eliminate the garlic, it will be good too.
Happy cooking !!!!
Rare flower for my foodie friends,,,,shot in an abandoned tea garden in Choukari.
These are tea flowers
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