Tuesday, January 17, 2017

Lima beans in Tomato Gravy- A no onion, no garlic recipe


Butter beans or Lima beans is one legume that I never grew up eating. It was never cooked in my mother's or my Grandmother's place and neither was it made in my In-law's place. So I never knew what to make out of these white colored legumes. It was only a few days back that I got to taste Lima beans in the form of this curry. I was instantly smitten by this dish and I had to ask for the recipe.


Rich and spicy tomato gravy, Soft and chewy beans, slightly bitter undertones of Dried fenugreek leaves and lots of coriander leaves on top. This pretty much describes this unassuming curry. Similar to the rajma masala, this curry can be made for those quick weeknight meals. This Gujarati Style, Lima beans curry is quick to prepare and quite comforting. All of you who love beans or legumes for sides, would know how addictive it can get.


Lima beans in tomato gravy is wholesome yet it does not require too much of effort. The use of some varied spices, Jaggery and yogurt, imparts a sweet and sour tang to this dish. The only down side of this recipe is that, the beans require long hours of soaking. So it has to be planned well in advance.


Since this is recipe does not include any onion or Garlic, this can be made during Auspicious occasions and Vrats. Try giving this healthy and nutritious recipe a try. I assure you it will leave you incredibly satisfied to the tee.


Butter beans in Tomato Gravy recipe:
Preparation time: 20min
Cooking time- 30min
Serves- 4

Ingredients:
Butter beans- 170 gms, Soaked for 6-8hrs or overnight
Oil- 2tbsp
Cumin seeds- 1/2tspn
Asafetida- A large pinch
Ginger paste- A tsp
Tomatoes- 3med, blanched and pureed
Salt- to taste
Jaggery- 1/2 tsp
Kashmiri Red chili powder- 1 tsp
Cumin seed powder- 1/2 tsp
Coriander seed powder- 1/2tsp
Kasuri methi- 1tsp
Garam masala- 1/4tspn
Besan or gram flour- 2tspn
Thick Yogurt- 3tbspn
Coriander leaves to Garnish

Method:
  • Drain the soaked butter beans. Pressure cook the beans along with two cups of water and half a tsp of salt for five to six whistles and turn off the heat. Allow the steam to dissipate itself before  opening the cooker. Set aside.
  • Heat oil in a thick bottomed pan. Add the cumin seeds and allow them to crackle. Add the Asafetida and the ginger paste and fry for a few seconds.
  • Add the blanched tomatoes, salt, Jaggery, red chili powder and fry for 3-4 mins.
  • Stir in the coriander seed powder, cumin seed powder, Kasuri methi and the garam masala and fry for a few more mins or till the oil separates. 
  • Add the cooked butter beans along with the water and mix well. Allow the mixture to simmer for a few seconds.
  • Mix the gram flour along with the yogurt to make a thick paste. Add this mixture to the simmering gravy and mix well.
  • Allow the mixture to cook on a low flame for 3-4mins more before taking off the heat. Garnish with coriander leaves and serve hot with rice or rotis.

Friday, January 6, 2017

Khara bhat or Rava bhat


Let me start this post by wishing all my friends and Readers a very Happy New year!!! I hope you all had a fun filled holiday season!!


Allow me to begin 2017 with a light, comforting and hearty breakfast recipe. I have to confess that we over indulged on food during the last few weeks. Right now, I am not just left with extra pounds but also a bad throat. So a light meal is exactly what I need right now.


As far as my holidays are concerned, I spent them well with my little family. S, Purvi and I spent a lot of time shopping, and doing those short touristy things. We did eat out a lot. So I took a break from cooking. We spent a quite New Years Eve at home watching movies. And before I knew it 2016 was behind us.

Coming to the recipe, for those of you who are wondering what Khara bhat is. It is nothing but Umma which is loaded with vegetables and spices. Like upma, Khara bhat is light, moist and is studded with crunchy bites of nuts and lentils. 

The char bhat is a healthy whole grain dish with porridge like consistency with flavorings of Vangi that or bhat of visible bhat. In short, the Khara that or the Rava bhat is wholesome dish that can be had for breakfast or as light meal on a hot sommer's day!!


Khara bhat recipe:
Preparation time: 15min
Cooking time: 10mins
Serves- 4

Ingredients:
Thick Semolina or upma rawa- 1cup or 150gms
Tamarind- a small lime sized, Soaked in 2tbsps of water
Oil or ghee- 3tbsps
Mustard seeds- 1tsp
Channa dal- 1/2 tsp
Urad dal- 1/2tspn
Curry leaves- 2 sprigs
Asafetida- a large pinch
Diced Vegetables- 1 cup (I used 1small carrot, 3-4 french beans, 2tbspns of peas and a tbsp of chopped green bell pepper)
Tomato- 1small, finely chopped (optional)
Turmeric- 1/4tspn
Salt- to taste
Jaggery- 1tspn
Freshly grated coconut- 2tbspn
Vangi that powder or visible that powder- 1-1/2 tbsp
Coriander leaves to garnish
Lemon wedges to serve

Method:
  • Dry roast the semolina in a thick bottomed pan till brown and fragrant and set aside.
  • Extract the juice from the soaked tamarind and set aside.
  • Heat oil in a thick bottomed pan and add the mustard seeds. Once they sputter, add the channa dal and Urad dal and fry till they turn brown.
  • Stir in the Curry leaves and fry for a few seconds. Add the asafetida and the diced vegetables and fry for a minute.
  • Add the chopped tomato, turmeric, salt and jaggery and continue frying for a two minutes.
  • Add the tamarind pulp and quarter cup of water and cook covered for 4-5minutes or till the vegetables soften.
  • Add two and a half cups of water to the vegetable mixture and allow the mixture to boil. Reduce the heat and add the roasted semolina while stirring continuously.
  • Add the coconut and the Bisibele bhat/ Vangi bhat powder and cook covered on low heat till the water is absorbed completely and the semolina is completely cooked.
  • Take off the heat, Garnish with coriander leaves and serve immediately with lemon wedges on the side.



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