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Green Beans Sabzi

By on March 31, 2008 in Beans

Ingredients:

4Cups of Fresh Cut Green Beans
3Medium Onions
Salt
Chili Powder
Haldi
1/4Cup Oil

Preparation:

Cut beans in smalls pieces,they should be equal to four cups after cutting.Finely Chop Onions. Heat oil in a karahi and fry the onions till golden,add beans and salt,chili and haldi to taste,pour enough water to cover the beans completely and cook for half an hour or till done on medium heat.Once beans are cooked dry the remaining water on high heat till oil separates. Garnish with coriander.Serve with fresh roti and plain yogurt.

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Masoor Key Daal

By on March 31, 2008 in Beans

Ingredients:

2 cups masoor daal
1 1/2 teaspoons garam masala
1 1/2 teaspoons turmeric
1 tsp salt
1/3 cup oil
1 1/2 onions, chopped
1 head garlic, separated, chopped
1 (1-inch piece) ginger root, chopped
2 jalapeno chilies, chopped
2 tomatoes, chopped
1 bunch coriander, chopped
Water

Preparation:

Rinse massor daal thoroughly,until water is clear.In pot bring 1 quart water to boil.Add massor daal.
Cook half way,about 10 to 15 minutes,add 1/2 teaspoon garam masala,1/2 teaspoon turmeric and salt.As massor dhal cooks,uncovered,water will evaporate and mixture will thicken.
Add more water to keep dal loose,like texture of thick cream.When dal is soft,turn off heat.Heat oil in wok.When oil is very hot,add onions and cook until tender and translucent but not browned.
Add garlic, ginger and chiles.Continue to fry until onions are deep-yellow. Add remaining 1 teaspoon each garam masala and turmeric.Do not allow spices to burn. Keep stirring until mixture starts to stick. Add tomatoes and cilantro. Cook until tomato softens.Pour in pot of masoor daal and simmer to blend flavors.aste and add more salt if needed.

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Toasted Baked Beans

By on March 31, 2008 in Beans

Ingredients:

white bread8
baked beans can 1
chopped onion
chopped chillies
grated cheese

Preparation:

Cut the bread into small squares&deep fry them till golden brown.Take the beans in a pan & add some water to dilute it,let it boil.In separate bowls place some fried bread,pour some beans with gravy.Spread some onion chilly& grated cheese.Serve immediately.

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Kalay Channay Raihree Walay

By on March 31, 2008 in Beans

Ingredients:

2 cups kalay channay (black chickpeas)
2 teaspoons chat masala
1 teaspoon khatai powder

1 teaspoon chili powder
1 teaspoon salt
3 tablespoons lemon juice

Preparation:

1. Soak the chick peas in warm water for several hours or overnight.Then wash and boil the chickpeas in plenty of salty water until tender but still retain their shape.Discard the water.
2. Combine all the ingredients and chickpeas in a large bowl and mix well with hands or with a wooden spoon.
3. Transfer to serving dish.Sprinkle more spices or lemon juice,if desire.

Variations:
Sliced green chilies, diced the onions and tomatoes can be added to the chickpeas

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Easy Beans

By on March 31, 2008 in Beans

Ingredients:

1/2 onion chopped
1 small tomato chopped
2 tsp minced garlic
2 can of goya red beans
2 packet of acchote goya sazon
a few dashes of garlic powder to taste
1/4 cup of milk

Preparation:

Add the left column in a medium sized sauce pan. fry until everything starts to cook down.Next add everything in 2nd column except milk.Stir occasionally and cover until beans are soft and are thick (less liquid in pot) then and the milk.Stir and serve over rice.

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Arhar Dal With Green Mango

By on March 31, 2008 in Beans

Ingredients:

Green mangoes 1 cup cut into small dices
Split red gram 1 cup
Turmeric powder 1/2 tsp
Salt 5 gms use as required
Ginger 1 tsp chopped
Cumin powder 1 tsp
Green chillies 2 nos

Red chillies 2 nos
Ghee 2 tbsp
Sugar 1 tsp
Mustard seeds 1tspn
Curry leaves 1 sprig
Garam Masala powder 1 tsp

Preparation:

1.Wash and cook the dal with the turmeric powder, salt and the sugar in a saute use .
2. Add the mango to the dal.
3. Add a part of the ginger to the dal along with the cumin powder and the garam masala powder.Mix well.
4. When the dal and the mango is cooked remove from fire.
5.Heat the ghee in a pan , add the mustard seeds,when they crackle, add the remaining ginger, curry leaves,slit green chillies and the broken red chillies.
6. Fry for 2 minutes over a low flame and pour over the dal.Serve hot.

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Lentil Croquettes

By on March 31, 2008 in Beans

Ingredients:

11/4 cups split red lentils
1 green bell pepper, seeded, and finely chopped
1 red onion, finely chopped
2 garlic cloves, crushed
1 tsp garam masala
1/2 tsp cayenne pepper
1 tsp ground cumin
2 tsp lemon juice
2 tbsp chopped unsalted peanuts
2 1/2 cups water
1 egg, beaten
3 tbsp all purpose flour
1 tsp turmeric
1 tsp cayenne pepper
4 tbsp vegetable oil
salt and pepper
salad greens and herbs, to serve

Preparation:

Put the lentils in a large saucepan with the bell pepper,onion, garlic,garam masala,cayenne pepper,ground cumin,lemon juice,and peanuts.Add the water and bring to a boil.Reduce the heat and simmer,stirring occasionally,for about 30 minutes or until the liquid has been absorbed.

2. Remove the mixture from the heat and leave to cool slightly.Beat in the egg and season to taste with salt and pepper.Leave to cool completely.

3. With floured hands,form the mixture into 8 rectangles.

4. Mix the flour, turmeric,and cayenne pepper together on a small plate.Roll the croquettes in the spiced flour mixture to coat thoroughly.

5. Heat the oil in a large skillet. Add the croquettes,in batches,and fry,turning once,for about 10 minutes, until crisp on both sides.Transfer to warm serving plates and serve the croquettes with crisp salad greens and fresh herbs

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Kaali Daal

By on March 31, 2008 in Beans

Ingredients:

kaali masoor1cup
garlic 1tbsp
ginger 2tbsp
tomato 2medium chopped
green chillies 34
garlic cloves 45
salt1&a half tsp
red chili powder 1tsp
haldi half tsp
zeera powder 1tsp
garam masala half tsp
black pepper half tsp

Preparation:

Wash and soak dal for half an hour.in a pressure cooker add the dal,salt,haldi,garlic paste,chopped tomato,red chili powder and 3cups water and cook for at least 15 min.When it is half cooked add ginger paste,garam masala,black pepper and zeera powder and cook for 10 more minutes.Cook the daal till the desired consistency.For tarka(tempering) add sliced garlic cloves and green chillies in oil and add to the daal.serve with rice.

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Dal Mash And Qeema

By on March 31, 2008 in Beans

Ingredients:

Dal mash 1 cup
Mince 1 pao or 8 oz
Green chillies 23
Onion 1
Ginger/garlic 1 tsp heaped
All spice 1 tsp chili powder 1 tsp heaped
Oil 1/2 cup
Coriander leaves
Salt 1 tsp leveled
Haldi 1 tsp

Preparation:

Heat oil and brown onions.
Add ginger /garlic and fry after that add mince and fry.
When brown add haldi, chilly powder, salt, little water and fry.
When it leaves oil,add dal and fry.
Add enough water for dal to be soft.
Add green chillies,coriander leaves and all spice and put on dum.

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Dal Maharani

By on March 31, 2008 in Beans

Ingredients:

Mash ki dal 1 cup
Chilly powder 1 tsp
0il 1/4 cup
Coriander powder 1 tsp
Butter 1 tbsp
Water 1 pints
All spice 1 tsp
Zeera 1 tsp

Ginger/garlic 1 tsp lemon juice 1 tbsp
Garlic 2 cloves
Salt 1 tsp
Fresh cream 4 oz
Coriander leaves
Green chillies chopped

Preparation:

Wash dal and put to cook together with water,ginger/garlic,Salt and spices.Bring to boil and lower the heat. Simmer until tender 3045 min or 15 min in pressure cooker.Then add in lemon juice and stir in the fresh cream.Heat oil and butter and fry onions light golden.Add in zeera seeds with garlic and when brown,pour over dal.Sprinkle with finely chopped coriander leaves and green chillies.

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Chiker Choolay

By on March 31, 2008 in Beans

Ingredients:

2 cups chickpeas
1 level teaspoon bicarbonate of soda
14 cup daal masoor
14 cup oil
1 medium onion finely chopped
1 teaspoon ginger fresh, peeled & chopped
1 teaspoon chili powder
14 teaspoon turmeric powder (haldi)

1 teaspoon coriander powder
1 teaspoon salt
1 teaspoon garam masala
2 tablespoons coriander leaves, chopped
1 teaspoon green chili, finely chopped

Preparation:

1. Wash the chick peas thoroughly to remove dirt. Then put the chickpeas and bicarbonate of soda in a large bowl and soak in plenty of water for several hours or overnight.
2. Place chickpeas along with soaking water in a heavy based saucepan,add more water,if most of the water is absorbed by the chickpeas.Bring the chickpeas to boil,cover and simmer on low heat for about 40-45 minutes or until the chickpeas are 34 cooked.
3. Add lentil,stir,bring to boil,cover and simmer until the chickpeas are tender but still retain their shape. This process can be speed up in a pressure cooker. Use half the quantity of water. (Follow the manufacturer’s instructions for timing.)
4. Heat the oil in a large saucepan.Add the finely chopped onions and ginger.Stirring frequently, fry the mixture for 58 minutes until well browned.Add the chili powder, turmeric, ground coriander,salt and 34 tablespoons water.Stir fry for another few minutes.
5. Pour the cooked chick peas and liquid into the onion mixture.Stir well to mix all the ingredients and cover with a lid. Reduce the heat and simmer for 58 minutes or until the chick peas have absorbed the sauce.
6. Transfer the chick peas to a serving dish,sprinkle with the garam masala and the finely chopped fresh coriander leaves.Serve hot with chapati or nan.

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Beans In Tomato Sauce

By on March 31, 2008 in Beans

Ingredients:

black eyed beans 1 cup
tomatoes 4
onion 1
ginger garlic paste 2 tbsp
salt 1 tsp
haldi 1 tsp
dhaniya powder 1tsp
crushed red chili 1 tsp
pepper 1/2 tsp
green chillies 46
coriander leaves 1 bunch
cooking oil 1/2 cup

Preparation:

Soak beans for 3 or 4 hours.Heat oil in a pan and saute onion till it turns pinkish in color.Add ginger garlic paste red chili,salt pepper,haldi powder,dhaniya powder and cook masala till oil separates from it.Add chopped tomatoes and cook again.Now add beans and cover the lid till beans become tender and oil comes up.Garnish with coriander and sliced green chilies .

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Dal Tarkay Wali

By on March 31, 2008 in Beans

Ingredients:

2 cups daal channa(gram lentils)
6 cups water
2 teaspoons garlic paste
2 teaspoons ginger paste
1 12 teaspoons chili powder
1 teaspoon coriander powder
14 teaspoon turmeric powder (haldi)
14 cup oil

1 medium onion sliced
12 teaspoon cumin seeds, zeera
2 whole dried red chilies, crushed
1 teaspoon garam masala powder
3 tablespoons coriander leaves, chopped
3 green chilies
2 teaspoons salt

Preparation:

1. Pick over the lentil thoroughly and wash in several changes of water. Soak the lentil in plenty of water for 34 hours.
2. Put the drained lentil in a heavy medium skillet,add water,garlic paste,chili powder,turmeric, coriander powder and salt.
3. Place the skillet over high heat and bring the lentil to a boil then reduce heat to low, cover and simmer until lentil is tender and slightly mushy,about 2530 minutes. (Add more water, if all the water has evaporated and the lentil is still hard. Transfer lentil to a serving dish and cover with the lid to keep the lentil hot.

Prepare baghar:
Heat oil in a small frying pan, add sliced onions and stirring frequently saute until the onions turn golden, add cumin seeds, as soon as the cumin seedssplutter, add crushed dry red chilies and at once pour it over the lentil. Sprinkle garam masala and replace the cover on the serving dish 34 minutes to infuse the aroma. Sprinkle dal with coriander leaves and chopped green chilies and serve.

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Irresistible Chana Daal

By on March 31, 2008 in Beans

Ingredients:

1 cup chana daal (soaked for an hour but not necessary)
1 tsp haldi
1 tsp salt or to taste
1 onion chopped 3 cloves garlic minced

1/4 cup ghee or half stick of butter
3 cloves garlic minced
green chili or red to taste
1 tomato chopped
1 tsp ground coriander
1/4 tsp zeera ground and 1tbs. chopped cilantro (hara dhania dhania) for garnish


Preparation:

Add the daal in a small sauce pan with 1 glass of water to cover the daal add 1/2 tsp haldi,1 tsp salt and bring to a boil.Cook until the daal is tender but not to soft.In another pot saute the onions and garlic until they are golden.Add tomato,half tsp haldi,pepper and spices.Cook until tomato is tender.Add the daal including the water that it cooked in.Bring to a simmer and cook until desired thickness.

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Punjabi Cholay

By on March 31, 2008 in Beans

Ingredients:

500 grams of Channa (boiled
1 tsp turmeric
1 tsp coriander powder
1 tsp chili powder
1 tsp cholay masala (shan)250/300 grams of Red lentil
4/5 boiled hard eggs
2 tomatoes
1 medium onion
1/2 ghee/oil
1 tsp Ginger/Garlic

Garnish :
Chopped Coriander leaves
Green Chiles

Preparation:

Heat up oil in pot add the ghee/oil and heat it up throw in some onions n fry it until golden brown. Add ginger, garlic, tomatoes straight after that give it a good mix and now mix the boiled chana to it let it seamer for about 10mins and then add all the spices as above. After that add 3 cup of water and let it boil and as soon as cholay starts boiling start slowing putting the washed red lentils and mix it well, decrease heat to low heat and it cook in low heat for around 25 min or so until it has cooked. Another small pot put in 4/5 eggs and boil it it hard,and after the cholay is cooked cut the eggs in half and put it in the cholay! Enjoy with naan or roti !

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Chikkar Cholay

By on March 31, 2008 in Beans

Ingredients:

Cholay 1 lb
Baking soda 4Tsp
Zeera 3tsp
Onions 2 med
Tomatoes 2small

Oil 5Tsp
Chaat masala 3tsp full
Coriander 2tsp (finely chopped)
Green chilies 2 small (finely cut)

Preparation:

Soak cholay in water for about 34 hours along with baking soda. After that thoroughly wash them with baking soda and then with water. Put chana in pressure cooker with lots of water, zeera and saltClick to find more about salt. Give pressure until they are tendered and a little bit of water is left. Roughly about 20 min. or more because really want chana to be tendered. Heat oil.
In another pan and add onions in them and fry them. When they are golden brown add tomatoes, bit salt and chaat masala in it. And cook this until oil leaves the masala after that add chana in the masala along with the water that is left and cover it with lid. Let it cook for about 1520 min. until the gravy is thickened and chana is so tender that they start to break. When it is ready sprinkle coriander and green chilies on it. Serve with naan and enjoy.

Chaat masala
If you want to make home made chaat masala just take 2tsp. Zeera,2 tsp. Sabit laal mirch,2 tsp. Sabit goal dhania. At first without oil just heat them on tava and then grind them. It is ready.

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Khatti Masoor Ki Daal

By on March 31, 2008 in Beans

Ingredients:

masoor ki daal 1 cup.
salt 1 tsp or according to taste
red chili powder 1 tsp
1 tomato
oil 4 tablespoons
turmeric(haldi)powder half a tsp.
2 whole red chillies preferably round ones.
half tsp white zeera
garlic half a tsp
half lemon

Preparation:

Soak daal in water for at least 1 hr. After that put in in a pot with 4 glasses of water and add salt,red chili powder,haldi and tomato.Let it cook for 3040 minutes or until the daal is pasty and tender.Add the lemon juice in it and let it cook for another 10 minutes.Watch that the daal doesn’t become thick.Keep stirring after every 10 min throughout.when the daal is neither thick nor too liquidy remove from heat.On a side heat oil in a frying pan and add garlic,red chillies (whole)and white zeera.cook for a minute and pour on the daal.Khatti daal is ready.Eat with chawal and you will love it.

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Spicy Daal

By on March 31, 2008 in Beans

Ingredients:

2 cups Daal(Any sort of pulse you desire).
Water As required
1 tsp Peppers
Cinnamon one inch piece
6 green chillies
1 cup Ghee
Salt To taste
Red chili powder To taste
1/2 tsp Turmeric powder
1 tsp Garam masalah
2 Tbsp Ginger and garlic paste
2 Onions (cut to slices)
2 Tomatoes(cut into small cubes)

Lemons(optional) For garnishing
Mint leaves(optional) for garnishing
Fresh carder(Dhania) for garnishing(optional)


Preparation:

Soak the pulse in water over night.
Take it in a pot, add water enough to make it tender.
Add salt, red chili powder, turmeric powder, peppers, cinnamon, and green chillies to it. Boil until the pulse becomes tender and homogeneous with water. Never stir while boiling with any steel utensil otherwise daal will turn hard.
In a frying pan, take ghee, add onion slices on melting and fry till they get light brown.
Add ginger and garlic paste to it. After a short while add tomatoes, a pinch of salt, red chillies and fry till the mixture turns into a smooth gravy.
Add this mixture to the boiling daal and stir with any wooden spoon.
Dish out and garnish with garam masalah, carder, mint leaves and lemon slices. Serve with rice.

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Masoor Ki Dall

By on March 31, 2008 in Beans

Ingredients:

1 cup Masoor dal
3 cup water
1 ts red chili powder
1 ts salt
1/4 ts turmeric (Huldi)
2 green chili chopped
2 tbs fresh coriander shopped
1 ts level garam masala

For Bhagaar (Turka)
1/4 cup oil or ghee
2 cloves finely chopped garlic
1/2 ts Zeera

Preparation:

Wash dal in a few changes of water, until the water runs clear. then leave it to soak in cold water for about 25 minutes.
Drain the dal and put it in the cooking pot with water salt, red chili powder and cook for 20 to 30 minutes or until dal is very tender. When dal is cooked it should look like creamy soup (you may have to add more water if the lentil is not creamy ) and cook for further 10 to 20 minutes.
To make the bhagaar, heat oil in a frying pan add the garlic and fry until light brown , at this point add zeera and fry for few seconds and pour over the lentil and stir and cook for few minutes.
Pour in a serving dish and garnish with coriander and green chili.Sprinkle garam masala over it.
Serve with plain boiled rice or chapati.

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Sindhi Kerhi

By on March 31, 2008 in Beans

Ingredients:

1 medium Potato
2 small Drum sticks
100 grams Yam
56 nos. Ladies fingers
1 small Brinjal
1 small Lotus stem
2 small Carrots
11/2 cups Gram flour (besan)
1 teaspoon Chopped ginger
1/2 teaspoon Cumin seeds
1/2 teaspoon Mustard seeds
1/2 teaspoon Fenugreek seeds

4 nos. Green chillies
67 nos. Curry leaves
1/4 teaspoon Clove Cinnnamon powder
1/4 cup Tamarind paste
1/4 teaspoon Turmeric powder
1 teaspoon Sugar
4 tablespoons Ghee
56 cups Water

Preparation:

Wash, peel and chop the vegetables into thick fingers or chunks. Heat ghee in a deep bottomed pan, add the chopped brinjal and fry till lightly crisp. Drain and keep aside. Add the lady fingers, fry till lightly crisp, drain and keep aside.
To the ghee, add all the masala seeds and allow them to splutter. Add the gram flour and stir fry till light brown. Add ginger, chillies, curry leaves, chopped vegetables and stir well. Add hot water and bring to a boil, stirring continuously to avoid lumps. Add turmeric, salt, sugar, tamarind extract and mix well. Simmer till the vegetables are 3/4th cooked. Add lady fingers and brinjals. Simmer again till completely cooked.
Garnish with coriander. Serve hot with rice.

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Masoor Daal Red Or Black

By on March 31, 2008 in Beans

Ingredients:

2 Cups red or black daal
Allspices depend on your taste.
2 teaspoon red chili powder
1/2 teaspoon turmeric Haldi
salt to taste
5 pieces of garlic
2 teaspoon cumin Zeera 1 stalk corriander Dhania5 green chillies
serve with white rice


Preparation:

First take out all little stone from daal,then wash the daal.In a big saucer put in daal with 4 cups of water mix in the red chili, haldi and salt. Let daal half boil, after daal has half boiled grind garlic and green chillies together. In a small frying pan warm a little oil and put in garlic and chili paste also adding the cumin until brown. Then put in the half cooked daal. Let the daal cook with the fry masala and coriander all put together. Cook altogether for 10-15 min until done. Serve with pickle and white rice.

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Daal Mekani

By on March 31, 2008 in Beans

Ingredients:

2 tbs ghee
1 onion chopped
1 tsp cumin seeds
1big potato
1 carrot
1 cauliflower diced
1 egg plant chopped
1 cup peas
kg tomatoes
1 bunch spring onion
1 cup yogurt
2 green chillies chopped
1 tsp Garam masala
1 coriander chopped
cup water
Salt to taste

Preparation:

Hear ghee in a pan and fry onions , cumin until golden brown. Add the vegetables cook for few minutes. Then mix the yogurt and water to form curry. Add the remaining ingredients and cook on high Flame for 2 to 3 minutes, stirring all the time. Cover and simmer for 20 to 30 minutes, Garnish with coriander . Serve hot. (Serves for 4)

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