BEANS PORIYAL:

பீன்ஸ் பொரியல்.

This is Mrs.Asiya Omar’s recipe. This recipe fascinated me very much as it has different ingredients and a different method. I was tempted to try it and had wonderful and very tasty result!
Though this recipe seems a very simple one, the taste is wonderful!
Thank you Asiya!
I have slightly changed the ground paste-added 1 arc curry leaves to grind instead of using it for tempering as she had written.


Ingredients:


Beans- 250 gm
Very thinly sliced Onion- half cup
Mustard seeds- 1 tsp
Black gram- 1 tsp
Turmeric powder- half sp
Oil- 2 tbsp
Salt to taste
Chopped coriander-2 tbsp


Grind coarsely the following ingredients:
Big garlic flake-1, shredded coconut-3 tbsp, curry leaves- 1 arc, red chillies-2, cumin seeds- half sp
First powder the red chillies and the cumin seeds. Then add the remaining ingredients and grind coarsely for a second.


Procedure:


Heat a pan and pour the oil.
Add the mustard seeds and when they splutter add the black gram and fry for a second.
Add the onions and fry them to golden brown.
Add the beans which are slit and cut in to 1 cm length with turmeric powder.
Sprinkle little water and salt and cook on medium fire.
When they are 3/4th done, add the ground paste and mix well.
Cook until the vegetables are done.
Sprinkle coriander and mix well.

Sprouted Moongdal Kurma

Had some Fresh Sprouts handy, made this kurma for Dinner, tasted great with Chapthis.

Ingredients

2 cups Moongdal Sprouts
2 medium size onions, finely chopped
2 medium size tomatoes, finely chopped
1 tsp ginger-garlic paste
1 tsp Red Chilli powder
1/2 tsp coriander powder
1/2 tsp Garam masala
1/4 cup Milk
Coriander for garnishing

For making paste
2 tsbp freshly grated coconut
1 tsp cumin seeds
2nos green chillies
a fistul of fresh Coriander

Combine all the above ingredients in a mixie and make a fine paste with lil water.

Method

Pressure Cook Sprouts until soft.. Heat oil in a pan, splutter mustard seeds, add onions and ginger-garlic paste, saute till translucent. Add the tomatoes and add lil water and let them cook.When the tomatoes are cooked, add red chilli powder, coriander powder and garam masala. Let it cook for a while, sprinkle some water to avoid burning of masalas. Now add the cooked sprouts, grinded coconut mixture and a cup of water, adjust the salt. Let it cook in a slow flame for 15-20 minutes. Once the rawness of all the masala's escapes, add milk and mix well. Take it off the flame. Garnish with coriander and Serve Hot with Roti's/Chapathi's.

Sending this to CWS-Cumin Seeds, hosted @ Sara's Corner, Event by Priya and MLLA-23, hosted by Susan

Chapathi Rolls Stuffed with Chana Paneer Masala

Have you ever felt like doing nothing???? yeah nothing, jus kill the time doing nothing. i was feeling that for the past 1 week. I have hell a lot of work pending, but i dont feel like doing one. Dead Lazy!!! Atleast today i started with some work!!! Chalo something is better than nothing.
This Chapthi Rolls i actually made for the last month - Global kadai Event, now u understand how lazy i m!!!

Ingredients
Wheat flour/Atta - 4 cups
Salt to taste
Water for making the dough.

Chana Masala
Chana - 2 cups
Medium-Sized Onions - 2nos, chopped
Crumbled Paneer - 1/2 cup
Green Chillies - 3 nos
Freshly grated Coconut - 2 tbsp
Ginger - as needed
Corinarder - a fistful

Method
Mix Atta/Wheat flour,water and salt and make soft dough. Let it rest for 30 minutes. Make small balls out of it and roll it out as chapathi's and Cook on tava.

Soak Chana overnight. Grind Chana, Green Chillies, Ginger, Coconut and coriander to coarse mixture. Dont Add water.  Heat oil in a kadai, add cumin seeds, add onions and saute till translucent. Add the Chana Mixture and salt. Cook in a slow flame. Keep Stirring , as the chana might get stuck to the bottom of kadai, sprinkle lil water now and then. Let it cook in a slow flame for 15-20 minutes. Add paneer, mix well . When it is done(rawness escapes), take it off the flame.

Now for making the rolls, Take a chapthi, Place 2 tbsp of chana masala, Roll and Serve.

Sending this CWS-Cumin Seeds, hosted @ Sara's Corner, Event Started by Priya  and also to

MLLA-23 hosted by Susan.