Beansno in Peanut Sauce

French Beans in Peanut Sauce Recipe

Recipe source: Friend

Prep & Cooking: 30 mts

Cuisine: South Indian

Ingredients:

1/4 kgs stringed and chopped french beans

2 medium onions, finely chopped

2-3 slit green chillis

2-3 garlic cloves, crushed

1 tbsp coriander seeds

2 dried red chillis

1 tsp cumin seeds

1″ cinnamon (dalchini)

2 cardamoms (elaichi)

1/4 cup roasted peanuts

salt to taste

1 tbsp oil

1 Steam the chopped beans, dont make them too soft and mushy.
2 Dry roast cumin seeds (1/2 tsp), coriander seeds, cardamom and cinnamon for a minute. Don’t burn the spices. Cool and grind them along with roasted peanuts and enough water to make a thick paste.
3 Heat oil in a cooking vessel and add 1/2 tsp cumin seeds and let them brown a bit, add the dry red chillis, curry leaves, crushed garlic and green chillis and toss them for a few seconds.
4 Add the chopped onions and saute them till transparent.
5 Add the steamed beans and salt and cook covered on medium heat for 4-5 mts.
6 Add the ground peanut paste and combine it well and cook covered for 2-3 mts. Turn off heat.
7 Serve with hot chapatis or white steamed rice.

Boorelu

It’s festival time! Sankranti, our most auspicious harvest festival is just around the corner - time for indulgence, good food, new clothes and lot of fanfare. Preparation for Sankranti, begins weeks in advance at my grandmother’s (ammamma) home and is always centered around fun and traditional festive foods. Sankranti evokes memories of the warmth and tantalizing aroma of food being cooked in ammamma’s kitchen that would perk up our palates and endless rounds of hot-piping sweets and savories would disappear as soon as they were cooked, much before lunch time..:).
Purnam Boorelu - Undrallu, traditional Andhra sweet

Boorelu, one of the most popular sweets prepared in the homes of Andhras, symbolic of joy and festivity, completely embodies the idea of a traditional Andhra sweet to the hilt.

Boorelu Recipe

Prep & Cooking: 1 hour, Soaking: 4 hours

Makes approx 25 boorelu

Cuisine: Andhra

Ingredients:

1/2 cup cup black gram dal/urad dal/minappappu

1 cup rice

1 cup bengal gram/channa dal/sengapappu

1 cup sugar or 1 cup grated jaggery (adjust according to your choice)

1/4 cup fresh grated coconut (optional)

3/4 tsp cardamom powder

salt to taste

oil for deep frying

1 Drain water from the black gram dal and rice and grind to fine paste adding very little water. It should be like a thick dosa batter. Add a pinch of salt and mix well. Leave aside covered.

2 Cook bengal gram with just enough water to cover the dal. The dal should be just cooked and hold shape. Drain any left over water from the dal after its cooked. Add jaggery or sugar to the dal and use a masher to mash them together till it blends well.

3Take a heavy-bottomed vessel and add the ground dal paste and cook till it appears like a thick paste, stirring continuously as the dal tends to stick to the vessel. Turn off heat and cool.

4 Add grated coconut, cardamom powder and mix well. Shape small bite sized balls like shown in the picture above.

5Heat enough oil in a wide heavy bottomed vessel for deep frying the balls. Dip each ball in the batter and let it coat evenly and place in the oil and deep fry till golden brown and crunchy. You can deep fry a batch of four to five balls depending on the size of the vessel.

6Serve warm. Store in an air tight container as they last for at least two days.

Note:

Alternately, you can cook the jaggery or sugar till it melts and then add the mashed dal to the syrup and cook it till it forms a thick paste. Ensure that the rice-dal batter is thick so that it coats the balls evenly and holds shape. The batter should not be runny. Just before eating, make a small hole on top and fill it with a little ghee or melted butter. Its purely optional though. You can use the left over batter to make savory balls by adding a little more salt, cumin seeds and green chilli paste. Deep fry these savory balls till golden brown.

Sambar

INGREDIENTS

Thuvar dhal - 200 gms.

Water - 2 cups.

Tamarind - 1 lemon sized ball

Salt - 2 tsps.

Sambar powder - 3 tsps.

Onion - 100 gms.

Tumeric powder - 1/4 tsp.

PROCEDURE
Step 1:First of all chop the onion into small pieces

Step 2:Immerse the dhal in 1 cup of water,add tumeric powder to it and cook in a pressure cooker for 15 minutes.

Step 3:Now,soak the tamarind in hot water (1 cup) for 1/2 an hour.

Step 4:Then ,dissolve the tamarind in the water and filter the residue like mud,seeds etc.

Step 5:Add 2 cups of water to the filtered tamarind water and mix well.

Step 6:Heat oil in a pan,add mustard seeds until they sputter.

Step 7:Then add the chop onions into the same pan and fry for 5 minutes.

Step 8:Add this mixture to the tamarind water and add salt ,sambar powder and mix well.

Step 9:Boil this mixture for 20 minutes.

Step 10:Then add the cooked dhal into it and boil for 10 minutes.

Step 11:Serve hot with plain rice.

PLAIN DOSA

Dosa ingredients:

1. Par boiled rice -3 cups
2. Urad dal - 1 cup
3. Fenugreek or methi seeds -1 tsp

Preparation:

• Soak the rice and dal separately for 8 hours. Fenugreek to be added with dal.

• Grind dal and par boiled rice smoothly(separetely).

• Add salt and mix the batters thoroughly (preferably in hand) and keep the mixed batter for 10 hours for fermentation.

• Mix the fluffed batter gently with little amount of water to make batter flow gently.

• Now heat the pan (tawa) and spread a ladle full of batter into circular motion to make thin dosa.

• Sprinkle cooking oil or ghee.

• Cook both sides until turn golden brown.

• Coconut chutney and sambar is very good combination for dosa.

BUTTER NAAN

Butter naan ingredients:

1. Dry yeast – 1½ tsp
2. All purpose flour – 3 cups
3. Warm water – 1 cup
4. Sugar – 1 tsp
5. Ghee – 5 tbsp
6. Yoghurt – 4 tbsp
7. Onion seeds – 3 tsp
8. Salt – to taste

Preparation:

• Add the dry yeast and sugar to the warm water and stir till the yeast is dissolved.

• Cover and leave it 10 minutes.Keep it aside.

• Mix the flour and salt into a large mixing bowl.

• Now add the yeast mixture, ghee and yogurt.

• Mix all into a soft dough and knead about 15 mins.

• Grease a large bowl with a few drops of cooking oil and put the dough in it and cover with a clean cloth and allow resting for about an hour till it doubles in size.

• Punch down and knead again and let it stand for another hour.

• Divide the dough into equal size and roll between your palms.

• Pre heat oven to 450 ºF.Now take a round shape ball and roll out into a round shape with your hands.

• Naan is not rolled out with rolling pin.

• Instead, it is rolled out by hand to a round, oval or triangular shape.

• The thickness of Naan is about ½ inch.

• Brush the top of the rolled Naan with melted Ghee.

• Grease a baking sheet.

• Put the Naan on the baking sheet.

• Bake for 7 to 8 minutes.

BREAD UPMA

Bread upma ingredients:

1. Bread slices - 10 (remove the edges)
2. Onion - 1 finely chopped
3. Green chillies - 2
4. Ginger - 1 inch piece
5. Turmeric powder - a pinch
6. Oil - 3 tsp
7. Salt - to taste
8. Mustard seeds - ½ tsp
9. Urad dal - ½ tsp
10. Channa dal - ½ tsp

Preparation:

• Heat a pan with 3 tsp of oil.

• Then add mustard seed.

• When they start to splutter add urad dal and channa dal.

• then add chopped onions.

• Fry till it becomes transparent.

• Then add ginger and green chillies.

• Sauté for a min. Then add salt and turmeric powder. Stir well.

• Finally add the bread pieces and once again combine well.

Aloo paratha

Aloo paratha ingredients:

Duogh ingredients:

1. Wheat flour - 3 cups
2. Water - 1 cup
3. Salt - a pinch
4. Oil - 1 tsp
5. Some flour - for dusting

Stuffing ingredients:

1. Potatoes - 2
2. Onion - 1 finely chopped
3. Green chillies - 1or2
4. Garam masala - to taste
5. Coriander leaves - few (finely chopped)
6. Salt - to taste

Dough preparation:

Take a bowl and mix the flour,salt oil and water and make a dough.

Cover the dough and keep it restly for 30 mins.

Stuffing preparation:

Boil the potatoes, peel the skin and mash nicely with your hands and keep aside.

Now add all the remaining stuffing ingredients to the mashed potatoes and mix well.

Rolling alu parathas:

Divide the dough and stuffing mixture into small and equal size balls.

Take one dough ball and roll out into a small poori.

Place the stuffing ball in the centre of the poori and close it from all sides.

Gently pat the stuffed puri in the palms.

Apply some flour on both sides and roll it gently into a paratha.

Aloo ka paratha preparation:

• Now take the tava and preheat.Place the rolled parata on the tava.

• Allow one side to cook when the color changes into light brown.

• Turn the aloo parata to the other side and repeat the same.

• Drizzle some ghee on each side and flip.

• Finally your easy and tasty aloo paratha is ready to serve.

• Serve hot with pickle

PARATHA

Paratha ingredients:

1. All purpose flour - 4 cups
2. Melted butter- 3 tbsp
3. Water- 11/4 cup
4. Some flour- for dusting
5. Oil- for basting the paratha
6. Salt- 1 tsp

Preparation:

• Take a bowl and mix the flour, salt, oil and water and make dough. Cover the dough with a wet cloth and keep it for 2 hours restly.

• Now the dough is divided into lemon size balls.

• Keep the ball in a flat surface and Roll out approximately in 4 inch diameter.

• Now fold it into half. Again roll it. Roll it to a small round and apply some butter or ghee to it.

• Fold into two again fold the same. Start rolling and to form a round shape or a triangle shape paratha.

• Heat a flat pan and add the paratha and let it cook for a minute.

• When bubbles appear on top add a small teaspoon of oil around the paratha. Then turn it over.

• Bubbles colour change into light brown then remove the paratha from the pan and keep it in a covered box.serve with channa.

PUTTU

Puttu ingredients:

1. Raw rice or chemba rice - 2 cups
2. Coconut - 1 cup
3. Salt - to taste

Preparation:

• puttu Soak the rice for 2 to 3 hours then wash twice or thrice and strain it. Now spread the rice in a dry cloth and allow them to dry.

• Then grind the dried raw rice or chemba rice to a fine powder in a mixer grinder.

• Now mix salt and water little by little to the rice flour and mix well.

• Carefully mix the water because it should be in a powdered form wet enough for steaming.

• Now add handful of grated coconut in the puttu maker then the rice flour till half.

• Then add another handful coconut. Do like this till you reach the top of the puttu maker.

• Now close the lid and steam for 5 mins.

roti or chappathi

Ingredients for roti or chappathi

1. Wheat flour - 3 cups
2. Water - 1 cup
3. Salt - a pinch
4. Oil - 1 tsp
5. Some flour - for dusting

Preparation for chappathi:

• Take a bowl and mix the flour,salt oil and water and make a dough.Cover the dough and keep it for 2 hours restly.

• Now the dough is divided into small balls.Take some flour and dip the ball.

• Keep the dipped ball in a flat surface and take a rolling pin and roll out into a thin ,round shape.

• Now take the tava and preheat. Place the rolled dough on the tava.when bubbles appear on top then turn it over.

• Bubbles colour change into light brown colour then remove the chappathi from tawa.Now chappathi is ready to eat.Serve with aloo.

UTHAPPAM

Onion Uthappam ingredients:

1. Idly batter - 1 cup
2. Onion - 1 finely chopped
3. Green chillies - 2 (minced)
4. Ginger - ½ inch (minced)
5. Coriander leaves - few
6. Curry leaves - few

Preparation:

• uthappam, Mix chopped onion, minced chillies and minced ginger with idly batter. Stir well.

• Now heat the tava and spread 1 spoonful of batter.

• When the base is golden brown colour then turn other side and cook well.

• Serve with coconut chutney.

IDIAPPAM

Idiappam ingredients:

1. Rice – 2 cups
2. Salt – ½ tsp
3. Grated coconut – ½ cup
4. Sugar – 4 tbsp or to taste
5. Cardamom powder - a pinch (optional)
6.Water - for mixing

Preparation:

• Clean and wash the rice.

• Soak for minimum 2 hours.

• Drain all the water and spread on a cloth for 30 mins.

• Powder it after
• completely dry.

• Add salt and combine well.

• Then add hot water little by little and mix well until it is ready to make soft dough.

• Now take a small quantity of the dough and put into the Idiappam maker and press into greased idly mould plate.

• Keep the plate in idly cooker and steam cook for 5 mins.

• Remove the plate from cooker and mix with sugar and grated coconut.

• Serve hot.

RAVA UPMA OR SOOJI UPMA

Rava upma ingredients:

1. Rava - 1 cup
2. Onion - 1 lengthwise chopped
3. Green chillies - 3
4. Ginger - 1 inch piece
5. Oil - 3 tbsp
6. Water - 2 cups
7. Mustard seeds - 1 tsp
8. Urad dal - 1 tsp
9. Chana dal - 1 tsp
10.Curry leaves - few
11.Coriander leaves - few
12.Cashew nuts - 10
13.Salt - to taste
14.Ghee - 2 tsp

Preparation:

• Take a kadai and dry roast the rava till golden brown colour. Keep it aside.

• Now take a vessel and heat with 3 tsp of oil. Then add mustard seeds, urad dal, chana dal, cashew nuts and curry leaves. Fry for few mins.

• Than add ginger, green chillies and onion. Saute until the onions are transparent.

• Now add 2 cups of water and salt. Boil it for 2 mins.

• When the water starts to boiling add rava and keep stirring for 2 mins. (Add rava slowly in continuous flow while stiring).

• Now cover it cook for 5 mins. Finally add 2 tsp of ghee and coriander leaves.

• Serve hot with coconut chutney or mango pickle.

Poori

ingredients:

1. Wheat flour or maida flour - 3 cups
2. Water - ¾ cup
3. Salt - a pinch
4. Oil - for frying
5. Ghee or oil - for rolling the dough

Preparation:

• Take a bowl and mix the flour,water,salt and make stiff dough. Cover the dough and keep it for 30 mins restly.

• Then divide the dough into small balls.

• Now take the ball and slightly dip into the oil or ghee and roll it in a flat surface.

• Now take the kadai and pour oil. Heat the oil and leave slowly the round shape rolled dough into the oil and fry it for few seconds.

• Then turn other side with the spatula and again fry until golden brown colour appears.

• Then remove from the kadai.

• Serve with aloo.

Pesarattu

ingredients:

1. Moong dal – 1 cup
2. Green chillies – 3
3. Ginger – ½ inch piece
4. Salt – to taste
5. Onion – 1 (finely chopped)
6. Cumin seeds – 1 tsp
7. Oil – For sprinkle

Preparation:

• Soak the moong dal over night. Then wash the dal. Then grind the dal along with green chillies, ginger and salt into a fine paste of medium consistancy.

• Now remove the batter form the blender and transfer into vessel. Now add cumin seeds and mix the batter thoroughly.

• Now heat the flat pan or tawa and spread with some oil. The pan must be hot for pesarattu to come out in good shape.

• Now pour one laddle full of pesarattu batter in the centre of the pan and spread into circular motion.

• Sprinkle 1 tsp of oil on the top and around the edges.

• When the bottom colour changes to golden brown colour then reverse it and cook the otherside for few mins.

• Now reverse it back and sprinkle finely chopped onions on the top and fold it half.

• Remove from the pan and serve with ginger chutney.

Ven pongal

ingredient:
1. Rice – 1 cup
2. Moong dal - ¼ cup
3. Cumin seeds - 1 tsp
4. Mustard seeds - 1 tsp
5. Ginger - 1 inch piece
6. Pepper corns - 1 tsp
7. Cashew nuts - 10
8. Water - 6 cups
9. Ghee - 5 tsp
10. Curry leaves - few
11. Salt - to taste

Preparation:

• Wash the rice and dal together. Add 6 cups of water and salt pressure cook for 10 mins.

• Then remove the lid. Now take a pan and heat with 5 tsp of ghee.

• Then add mustard seeds, cumin seeds.

• When they start to popping add curry leaves, cashew nuts, and ginger and pepper corns.

• Fry till the cashew nuts colour change into golden brown colour.

• Remove the pan from the stove and pour this over the rice and dal mixture.

• Mix well. Serve hot with coconut chutney or sambar.

Wheat flour dosa

ingredients:

1. Wheat flour - 1 cup
2. Rice flour - ¼ cup
3. Onion - 1 finely chopped
4. Green chillies - 2
5. Salt - to taste

Preparation:

• Take a bowl and add wheat flour and rice flour. Mix well. Then add finely chopped onions, green chillies and salt.

• Add water to this mixture slowly and mix it well till it gets consistency of dosa batter.

• Then heat a flat pan. When it becomes hot pour a spoon full of this batter and spread it.

• Sprinkle oil around the dosa. When it turns golden brown on the bottom then turn it the other side and remove it in 5 seconds.

Maida sweet dosa

ingredients:

1. Maida flour - 1 cup
2. Sugar - 1/4 cup
3. Cardamom - 2
4. Broken cashew nuts -3 tsp

Sweet dosa preparation:

• Take a bowl and add maida, cardamom powder and sugar .

• Mix with water in such a way that there are no lumps of maida.

• The batter is liquid enough like that of ordinary dosa.

• Heat a flat pan. When it becomes hot pour a spoon full of this batter and spread it.

• Sprinkle oil around the dosa.

• When it turns golden brown on the bottom then turn it the other side and remove it in 5 seconds.

• Now your dosa is ready. Serve hot.

Preparation time            10 mins
Cooking time                 5 mins/ unit
No. of Servings             3 or 4