French Bean Kadhi

My mother used to make this kadhi for me when I was a child and till date its my favorite.
Very simple dish which can be prepared in a hurry.

300 ml yogurt/curd
200-300 ml water
2 tbsp besan/gram flour
1/4 tsp turmeric powder
salt to taste
1 cup chopped french beans

For Tempering
2 tbsp oil
1 tsp mustard seeds
1tsp ginger paste/crushed
1 tsp garlic paste/crushed
1/2 tsp chili powder
2 dry red chilies/slit green chili

Boil the beans with very little water so that we do not have to discard the liquid.You can pressure cook for 1 whistle, but do not leave it in the cooker for long to prevent over-cooking .
Take yogurt in a microwave safe bowl (for microwave) or a sauce pan (for stove top) , the bowl/pan should be slightly bigger to avoid the kadhi from overflowing while boiling.
Add besan to it. Whisk well so that no lumps remain.
Add Salt and turmeric powder to it.
Add water, the amount of water depends upon the consistency and sourness of yogurt. If yogurt is too sour or thick then more water will be needed.  Whisk well.
Kadhi can be made both in microwave or on stove top. I have mentions both the methods here.

Microwave Method:
Microwave this mixture on high for 3 min., whisk the kadhi and reduce the power to 360 and microwave     for 5 min.
Add the boiled beans along with its stock and microwave at the same power level for another 3 min.

Stove-top:
Cook this mixture stirring continuously until it comes to a boil. Stirring is necessary else the kadhi will curdle.
Once it starts boiling lower the flame and simmer for 5-6 min. Stirring occasionally.
Now add the beans along with its stock and simmer for another 5 min.

To make tempering:
Heat oil, add mustard seeds, whole chilies. Add crushed ginger and garlic saute it for a min and switch of the gas.
Immediately add chili powder to it and pour the tempering over the kadhi.

Serve with steamed rice or chapatis.

Ghar ki rasoi Tip:
1. If kadhi is too thick then add some water and bring to a boil.
2. If kadhi is too watery then mix a little gram flour in a little water and add it to the kadhi. Now boil it stirring continuously for 4-5 min.

my entry for
http://www.fullscoops.net/2014/11/event-announcement-in-my-veg-box.html
http://citrusspiceuk.com/

Dal makhani

1 cup whole black urad dal

1/4 cup Rajma(kidney beans)

1 tbsp ginger, grated

2 tbsp minced garlic

1 green chilli,finely chopped

2 medium onion, finely chopped

3 medium tomatoes, finely chopped

1 tsp cumin seeds

1 bay leaf

1 tsp red chilli powder

2 tsp garam masala

100g. butter

salt to taste

1/4 cup Sour cream or fresh cream(optional)

1. Soak whole urad dal & kidney beans over night. Drain & Pressure cook for 3 whistles or until done with 5 cups of water, salt, ginger & 1 tsp garam masala.
2. Heat butter & add cumin seeds & bay leaf. When they crackle add chopped onions, minced garlic & chopped green chilli. Saute until the onions are slightly brown.
3. Add tomatoes, Red chilli powder & cook until the tomatoes are soft & mushy.
4. Beat the cooked dal & beans lightly & add to the gravy.
5. Adjust salt & desired consistency by adding some water if too thick & simmer for 10 min.
6. Add remaining garam masala, cream & simmer for another 2 minutes.
7. Serve hot.

Serves: 6

It tastes best with naan.

Spinach Dal

This is another healthy dish. Being a typical desi I like to use ghee in dals but all those calorie countious people can either reduce the amount of ghee or replace it with olive oil. In this dish I have used a mix of different lentils. you can also make it with only tuvar dal or mysore dal or use a mix of your choice.

1/2 cup tuvar dal
1 tbsp moong dal
1 tbsp chana dal
1 cup shredded spinach
1 tomato chopped
2 tsp crushed garlic
1 tsp cumin seeds
1 tbsp ghee
1/2 tsp turmeric powder
1/2 tsp chilli powder
1 green chilli chopped (optional)
salt to taste


Wash & soak the dals for atleast half an hour. Heat ghee in a pr.cooker. Add cumin seeds. when they crackle add garlic and saute for 1 min. add chopped tomato, turmeric powder, chilli powder, chopped green chilli & salt. Fry for another min & add dals & shredded spinach with 1 1/2 cups of water. Pressure cook for 1 whistle on high. Reduce the flame & simmer for another 7 to 8 min or until the dals are cooked.
Mash the dals sightly and Serve hot garnished with lemon slices. In Rajasthan we eat with Feena roti (type of laccha paratha) but it tastes good with rice & parathas too.

healthy dinner in 20 min.

Hi,
tonight feeling a little lazy to cook, went for a long walk. so I decided to cook something very simple quick yet nutritious to energise me. Here's a quick menu for you.

Spinach sabji

cooking time: 5 min

serves: 4

What I used:
1 bundle spinach
2 garlic cloves, finely chopped
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp corriander powder
1tbsp oil
salt to taste

Remove the stems & wash & shred the spinach leaves. Heat oil, add cumin. Add all the spices, garlic & then spinach & cook for 4 to 5 min with little water(2 tbsp) uncovered.
Serve hot with chapatis.

Kadhi (microwave)

cooking time :10 min

serves:4

1 cup yogurt or buttermilk

2 tbsp gram flour

1/4 tsp turmeric

1/2 tsp mustard

1/2 tsp fenugreek seeds

1/2 tsp chilli powder

few curry leaves

2 tsp oil

1 broken red chiili(optional)

salt to taste

garnish: chopped corriander leaves

Whisk together yogurt, gram flour & 1 cup water in a microwave safe bowl. ( you can add more water & less yogurt if the yogurt is too sour & vice versa if using fresh butter milk). Add salt, turmeric powder & fenugreek seeds. Microwave on high for 5 min. stir & again microwave on medium high for 4 min. prepare a tempering - heat oil add mustard seeds & alllow to splutter, add curry leaves, red chilli & chilli powder. Immediately pour the tempering on the kadhi. garnish with chopped corriander leaves. Serve hot with vegetable pulao.