Ingredients:
- Beans- 1/4 kg
- Sambar powder- 3/4 teaspoon(See previous posts)
- Tomato puri-1 tablespoon
- Oil-2 tablespoon
- Salt
- For seasoning : Mustard, Urad dal, Curry leaves
Method:
- Cut the beans as fine as possible.
- Heat oil in pan and add the seasoning items one by one.
- When the mustard splutters and ural dal turns brown, add the beans in the pan and fry it in the closed lid.
- Fry the beans every 2 minutes.
- Sprinkle water in intervals.
- Add the required amount of salt and allow it to cook.
- When the beans are cooked enough, add the sambar powder and the tomato puri.
- Fry it for few more minutes till it is evenly mixed .
- Chilli powder can also be used instead of sambar powder.
I love this colorful simple recipe because it helps me when there is no vegetables at house. I used to do this rice with puthina chutney.
Ingredients:
- Lemon juice-1 small fruit
- Rice-2 cups
- Ginger -1/2 inch
- Garlic-3 or 4
- Green chillies-2 or 3
- Mustard-3 teaspoon
- Urad dal -3 teaspoon
- Chana dal-3 teaspoon
- Coriander powder-1/2 teaspoon
- Curry leaves-3 teaspoon
- Tamarind powder-1/4 teaspoon
- Oil-3 tablespoon
- Salt
Method:
- Make lemon juice and keep it aside.
- Cook the basmathi rice seperately with 3 cups of water for 2 cups of rice.
- Add required amount of salt while cooking the rice.
- Allow the rice to cool seperately before preparing the lemon rice.
- Heat oil in pan and add the mustard seeds and the curry leaves.
- When it splutters, add the urad dal and the chana dal and fry it till it is roasted to golden brown in medium flame.
- Add the green chillies and then the ginger garlic paste.
- Now add turmeric powder and the coriander powder to the pan.
- Finally add the lemon juice with 3 or 4 spoons of water and required amount of salt.
- Add rice in portions and mix it evenly.
- Serve it with puthina chutney, or any other varieties of chutney or any kind of pickle.
Many of the foreigners do not really know that the flower of the plaintain can also be used to cook.They wonder what we can do with the flower. I think they will be surprised if they know about the varieties of recipes, that Indians do with this flower.Here is one such simple side dish with the plaintain flower.
Ingredients:
- Vazhaipoo(Plaintain flower)- 1 small size
- Curd-2 tablespoon
- Red chilli-2 or 3
- Mustard leaves-1 teaspoon
- Urad dal -1 teaspoon
- Cumin seeds-1 teaspoon
- Curry leaves-1 teaspoon
- Grated coconut - 3 tablespoon
- oil -2 tablespoon
- Salt
Method:
- Remove the petals of the flower and take only the florets inside.
- Remove the stamen (stick like portion) and peel out the sheath like thing from each floret.
- Now wash it in plain water and cut it into fine pieces.
- Soak the cut florets in water with curd added to it.
- After an hour just cook it in the same curd water with enough salt.
- Do not overcook the florets.
- Heat oil in another pan and add mustard to it.
- When it splutters add cumin seeds, urad dal, curry leaves and then the red chillies.
- When the red chillies slightly turn colour, just add the cooked florets after draining the excess curd water.
- Switch off the flame after few seconds (when the poriyal becomes dry enough) and mix the grated coconut with the poriyal.
- Serve it with any kind of rice.
