BEANS USILI

Beans usili is a traditional dish prepared in South India more particularly by the brahmins. It's a lovely combination of lentil prepared in a particular way and mixed with beans. Its packed with nutrients and can be made with very little oil. Beans usili can be a good side dish for sambhar rice or mix it with hot rice with little ghee. It's delicious!

Usili is usually prepared using beans, cluster beans or banana flower. At home we use either cluster beans or beans.

INGREDIENTS

Beans - 30 nos

Toor dhal - 3/4 cup

Dry Red chili - 5 

Asafoetida - 1 tsp

Cumin seeds - 1/2 tsp
Turmeric - 1/2 tsp
Split Urad dhal - 1/2 tsp

Curry leaves

Salt 

METHOD

Wash and soak the toor dhal for an hour. Meanwhile, wash and cut the beans into small pieces. Cook beans with water and salt till done and keep aside. 

Drain the dhal of water and grind it to a coarse paste with cumin seeds, asafoetida, dry red chilies and salt. 

Heat oil in a kadai and add split urad dhal and curry leaves then add the ground paste with little turmeric and fry on low heat for about 11- 15 mins. You can also steam the ground paste in an idli maker. 

When it reaches a crumbly texture, add the beans and stir well. Check for salt. 

Cook for another 5-10 mins and beans usili is ready. 

CHAPATHI AND BELL PEPPER STIR FRY

Usually, when I have left over chapathis's at home, I make kothu parota or make rolls with a filling or simply eat it with any left-over gravy. This time I wanted to make something different and also make use of the lovely and fresh bell peppers I bought. My kitchen is open to all kinds of culinary experiments and so I tried to cook something interesting with chapathi and bell peppers. It was a hit!

When I gave some to my parents, they asked me what it was. Since naming my dish dint really occur to me, I just called it - Chapathi & Bell peppers Stir Fry. Name it however you want but try this out and I'm sure you'll like it. 

INGREDIENTS

Chapathi/roti - 4 torn into pieces

Onion - 1  

Bell peppers - 2 (one of each yellow and red)

Cumin Pwd - 1/2 tsp

Chili Garlic sauce - 1 tbsp

Soya Sauce - 1 tbsp

Salt 

METHOD

• Chop the onions and the bell peppers roughly

• Heat oil in a Kadai and add the chopped onions and bell peppers. Cook in high heat for 3- 4 mins. Add the cumin pwd and mix well. 

• Add the chapathi pieces, soya sauce and Chili garlic sauce. Give it a nice stir and switch off the heat. 

The picture above may not be very appealing but it definitely tastes nice. The slight crunchiness of the bell peppers and the mix of cumin pwd with the sauces gives it a different taste. 

CREAMY KADAI VEGETABLES

This creamy kadai vegetable dish tastes good with rotis and pulao. Its a mild gravy cooked with milk and cream and made without onion and garlic. Yes, it does not have onion and garlic and still tastes yummy. At home, we use onions for almost all our dishes in our daily cooking so I was wondering if I can cook something tasty and satvic - without onion and garlic. Determined to try a gravy without the 2 main (family.. lol) ingredients.. I got into my kitchen. Ingredients and method follows. 

INGREDIENTS

Potato - 2 small if big 1

Capsicum - 1 (I've used green, yellow and red. So one of each) 

Peas - 1/2 Cup

Paneer - 10 cubes

Tomato - 2

Green chili - 1

Mint leaves/ Pudina- 20

Coriander - 1 tbsp chopped

Turmeric pwd - 1 tsp

Coriander pwd - 1/2 tbsp

Chili pwd - 1/2 tbsp

Garam masala - 1 tsp

Dry methi leaves - 1 tsp

Jeera/ cumin seeds- 1 tsp

Ginger paste or chopped ginger - 1 tsp

Milk - 1/2 cup

Cream - 1/2 cup

Sugar - 1 tsp

Salt

Please use your choice of vegetables to it. Also, you can do away with the cream if you don't prefer. 

METHOD

Parboil* all the vegetables in little water with salt. 

Heat 1 tsp of oil in a pan and saute the chopped tomatoes, green chilies, chopped coriander and pudina/ mint  leaves one by one. Let it cool and grind it to a paste.

Heat a kadai, add oil and crackle jeera seeds. Add the garlic and saute for a minute, add the dry methi leaves, ground paste and after 3 mins add all the masala pwds. Add the parboiled veggies and cook for 5-10 mins in low heat adding little water. Add necessary salt and 1 tsp sugar. Once the veggies are cooked and the raw smell of the masalas go add the milk and cream. Stir and mix well in low heat for a minute and switch of the heat. 

Garnish with chopped coriander leaves.

Note

*Partially cooking the vegetables and removing from water once they are soft and before they are fully cooked.