Thursday, March 15, 2012

Kidney Beans and Palak Curry

                      Kidney Beans: 1 cup 
                      Palak leaves/ spinach: 2 cups chopped
                      Tomato: 2 chopped
                      Garlic: 2-3 cloves lightly crushed
                      Ginger: 1/2 '' piece grated
                      Turmeric Powder: Pinch
                      Coriander Powder: 1 tspn
                      Cumin Powder: 1 tspn
                      Amchoor Powder; 1/4 tspn (Optional)
                      Chilli Powder: 1/2 tspn or according to taste
                      Oil: 1 tbspn
                      Cumin Seeds: 1/4 tspn
                      Curry leaves: 3-4
                      Asafoetida: Pinch
                      Salt to taste
                1. Pressure cook kidney beans until soft. 
                2. Heat oil in a pan and add cumin seeds, asafoetida, curry leaves, garlic and ginger.
                3. Add chopped tomato and Palak leaves. Saute for few mins.
                4. Add coriander powder, turmeric powder, cumin powder, amchoor powder and chilli powder. Fry for a min.
                5. Add this mixture to pressure cooked kidney beans.
                6. Boil for few mins.
                7. Serve hot with Rice or Chapathi.

Tomato Saaru

                        Tomato: 2 (cut into big cubes)
                        Green chilli: 1-2
                        Garlic: 2-3 cloves crushed 
                        Sambar Powder: 1 tspn
                        Jaggery: 1 tspn
                        Turmeric Powder: Pinch
                        Oil: 1 tspn
                        Mustard seeds: 1/4 tspn
                        Cumin Seeds: 1/4 tspn
                        Asafoetida: Pinch
                        Curry Leaves: 4-5
                        Salt to taste
                        Coriander leaves to garnish
                 1. Heat oil in a pan and add mustard seeds, cumin seeds, Asafoetida and curry leaves.
                 2. Add chopped tomatoes, garlic, green chilli and water.
                 3. Cover and cook till tomatoes becomes soft.
                 4. Add sambar powder, salt and jaggery. Boil for few mins.
                 5. Garnish with coriander leaves.
                 6. Serve hot with rice.