BROAD BEANS CURRY

THIS VEGETABLE LOOKS LIKE FLAT BEANS with little more flesh , BUT TASTES LIKE FRENCH BEANS.
I MADE  THIS ,SAME AS WE MAKE BEANS CURRY ADDIING COCONUT.

NEEDED
BROAD BEANS - 1/4 kg - chop
2 tsp oil
1 tsp mustard
1 tsp urad dal
Hing
Haldi
2 red chilly - broken
Salt
Little grated coconut

METHOD

• in a wok add 2 tsp oil and temper mustard , urad dal red chilli.
• Add the chopped  beans.
• Add salt , haldi , hing.
• Mix well .
• Sprinkle some water, close the lid and cook till beans is soft.(stir occasionally)
• When its done add the coconut , cook for 2 minutes and remove.

KACHU CURRY

Kachu (taro)  is nothing but arbi big in size.some kachu may

Cause itching even while chopping.add little tamarind Water  to kachu and  fry.

NEEDED:

Kachu -1 peel skin and cubed (same like aloo)
Chilly powder
Salt
Oil
Mustard, urad dal
Haldi
Hing
little Amchur powder

METHOD:

• In a kadai add little oil and temper mustard , urad dal.
• then add the kachu , chilly powder , hing ,haldi, salt, amchur powder.
• sprinkle little water , close the lid cook .
• add little oil  and  fry till  brown and soft.
• good with rice...............

BAMBOO SHOOT

NEEDED:

bamboo shoot - (tender)- 150 gms- roughly chopped (available in super market, malls)
hing
haldi
dhana jeera powder
little milk
garam masala
salt
fresh cream
1/2 tsp sugar
Tempering - 3 tssp oil, jeera

TO GRIND:
grated coconut - 1 - 2 tbsp
green chilly
2 big tomatoes
ginger- 1/2 the lemon size

METHOD:

• temper jeera in oil and add the  paste. cook for 2 min and add the bamboo shoot .
• add  water as req. add hing, haldi, salt, dhanajeera powder .
•  keep on a medium flame. cook till the bamboo gets cooked well.
• add little milk and 1/2 tsp sugar, garam masala.
• when its done add fresh cream and  remove.
• good with fried rice, roti,..............................

KACHU IN WHITE GRAVY

NEEDED;
kachu - peel skin  and cubed.
milk- 1/4 cup
salt
for tempering: oil ,mustard,
corriander for garnishing
fresh cream

TO GRIND:
green chilly
ginger
cashewnut- 7  - 8
khus khus/  kasa kasa- 2 tsp ( soak in warm water for 10 min bef grinding)
chutney dal - 1/2 tsp (helps in binding)
add water as req  & grind to a paste.

METHOD :

• Steam or pressure cook the kachu and keep aside.
• temper mustard in 2 tsp oil  and add the paste .
• add little milk and cook in medium flame.
• add the kachu , salt, and water or milk as req to loosen the gravy .
• cook for few min , add little fresh cream to enhance the taste.
• mix well  and remove . garnish with corriander.

TENDER KAJU PANEER SUBZI

This is a tasty and a very  healthy reciepe which goes well with roti , fried rice etc........

NEEDED:

tender cashewnut -1/4 kg
paneer - 200 gms - cubed

TO GRIND:
1 small tomato
poppy seeds /kasa kasa -1tsp
onion garlic- opt
chutney dal/ pori kadalai - 2 tsp
green chilly
dalchini / pattai- small piece
saunf -1/4 tsp

METHOD

• temper jeera  in 1 tbsp oil.
• add the ground paste and cook till the oil seperates.
• add cashewnut, & and 1 -1 1/2 cup milk.(keep in low flame so that the milk doesnt curdle.)
• add salt, 1/2 tsp sugar, and cook for few minutes till the gravy slightly thickens.
• atlast add the paneer and remove.

PALA MASU SUBZI

NEEDED
pala musu /tender pala kaii - cubed or roughly chopped- 1 1/2 cup
chilly powder
garam masala
haldi/ turmeric powder
salt

TO GRIND
tomato- 2, dhaniya - 1 tsp, jeera - 1 tsp, corriander- little, ginger- 1/4 lemon size

METHOD

• pressure cook  pala musu and  keep aside.
• temper mustard. 1/4 tsp ajwain in 1 tbsp of oil and add the ground tomato paste.
• add garam masala, haldi, salt, chilly powder.
• add 1/2 tsp sugar.
• then add pala musu and cook for 5 min and remove.
• good with roti and  jeera rice.

hara channa

Fresh green chickpeas are the winter food that tastes super good.Popular seasonal treat of India, fresh ones are a true delight. it is best eaten raw or roasted. can combine this with any vegetable . can add a little in ur kuttu, mixed subjee etc .

How to Select:
Look for green, shiny and pliable pods; beans should fill pods well. Avoid pods with signs of drying. When buying shelled beans, choose plump beans with green to greenish-white skins. Avoid the ones with brown blemishes or shriveled skins.

The green chick peas have a wealth of nutrients like energy, protein, calcium and iron .


HARA CHANA SUBZI:

NEEDED:
fresh hara chana - 1 cup
potato - 1 big - peel skin & cut big pieces.
hing
haldi
salt
oil, mustard , jeera

TO GRIND:
ginger - small piece
green chilly
corriander - very little 
little grated coconut
grind this to a paste adding water as req.

METHOD:

• pressure cook hara chana , potato  together and keep aside.
• temper mustard , jeera  in 2 tsp oil and add the cooked hara chana aloo . 
• add the hing,  haldi , salt  and the paste.
• add 1/2 sugar.
• cook for few min till it comes to a boil. remove.
• good with roti, pulav........................

FRESH TUVAR SUBJEE

Fresh Tuvar contain high levels of protein In combination with cereals, tuvar makes a well-balanced human food. It is useful in the treatment of internal organ swelling.The dried leaves of fenugreek leaves are known as kasturi methi. They have a bitter taste and a strong characteristic smell. Contrary to the common expectation that tuvar can be used only for making dal,fresh tuvar can also be used for making subji.

Ingredients:
1. 1/2 cup fresh tuvar(pressure cooked)
2. turmeric powder/haldi- 1/2 tsp
3. asafoetida/hing-1/2 tsp
4. crushed kasuri methi- 1 1/2 tsp
5. sugar 1/2 tsp
6. chilly powder-1 1/2 tsp
7. 1 bay leaf /tej patta
8. garam masala powder -1/2 tsp
9. salt to taste
10. oil-1tbsp

to grind:
 2 tomatoes (if small)
ginger (1/4 lemon size)
corriander/dhaniya- 1 tsp
cumin seeds/jeera- 1 tsp

method:
1. heat oil and add bay leaf and the ground paste.
2. fry till the color slightly change.
3 . add the tuvar with stock.
4. add hing,haldi, salt , chilly powder,sugar, and  kasuri methi.
5. cook for 5 -10 min ,and remove
6. serve with roti.