Tag Archives: Beans

Patties

Today’s recipe is that of savoury patties, a regular tea-time snack made by my mother at home.

Patties

Time taken: 45 mins – 1 hour

Makes 14

PattiesIngredients:

  • Flour – 1 ½ cups
  • Potato – 2 tbsp, chopped
  • Carrot – 2 tbsp, chopped
  • Beans – 1 or 2, chopped
  • Green peas – 2 tbsp
  • Cabbage – 2 tbsp, shredded
  • Leeks – ½, chopped
  • Onion – ½ , chopped
  • Ginger – ½ “ piece, chopped
  • Garlic – 2 or 3 cloves, chopped
  • Celery – 1 sprig
  • Curry leaves – 1 sprig
  • Fennel seeds – 1 tsp
  • Curry powder – 2 tsp
  • Salt, to taste
  • Low fat oil, as required

Method:

  1. Mix 1 tbsp oil with the flour and salt and stir in ¼ cup of hot water, kneading into a dough. Divide into 14 balls. Brush with some oil.
  2. Boil the potato and mash it up. Add salt to the mashed potato.
  3. Boil the carrot, cabbage, beans and the green peas. Mash them up and add a little salt.
  4. Heat 1 tbsp oil in a pan and fry the onion, ginger and garlic for a couple of mins. Add the fennel seeds and curry leaves and stir.
  5. Add the mashed and chopped vegetables, except the potato, and the chopped leeks and celery to the pan. Add 2 tsp curry powder and stir fry for a few mins.
  6. Add the mashed and boiled potato to the pan. Mix well and continue frying for a few mins. Remove pan from stove and divide filling into 14 portions.
  7. Roll out each of the 14 balls of dough into circular shapes. Spoon the filling into the center of the circular dough. Fold the dough over the filling in a half-moon shape, by hand or using a patty mold.
  8. Heat the oil for deep-frying. Fry the patties, a few at a time, until they are golden brown all over.
  9. Transfer fried patties to a tray lined with grease absorbing paper.
  10. Serve hot.

Recipe source: Raji Thillainathan.

Beans fry

Today’s recipe is a simple and quick to prepare beans dish.

Beans fry

Time taken: 20 mins

Serves 4

fried beansIngredients:

  • Green beans – 1 cup, chopped
  • Garlic – 3 cloves, chopped
  • Onion – ½, chopped
  • Red chilli – 1
  • Curry leaves – 1 sprig
  • Fennel seeds – 1 tsp
  • Scraped coconut – 2 tbsp
  • Turmeric powder – ½ tsp
  • Pepper – 1 tsp
  • Salt, to taste
  • Low fat oil – 1 tbsp

Method:

  1. Clean the beans and chop it up into small pieces. Add some salt and keep aside.
  2. Heat 1 tbsp oil in a pan and add the chopped onion, garlic, red chilli, curry leaves and fennel seeds to the pan. Stir-fry for about 2 mins.
  3. Then, add the chopped and salted beans to the pan and fry for a few mins.
  4. Add ½ cup of water to the pan and continue cooking the beans on low heat.
  5. Once the water evaporates or dries up in 5 – 10 mins, add 2 tbsp scraped coconut, ½ tsp turmeric, 1 tsp pepper and mix well. Stir-fry for 2 mins and remove from stove.
  6. Serve with rice.

Recipe source: Raji Thillainathan.

Vegetable soup

Update (04/07/4014): I just came across the Soups with SS event being hosted by Sonal and Shruti through the delicious soupe au pistou post of Angie. I wanted to share the only soup recipe that I have posted on my blog to-date. It is a simple vegetable soup.

Today’s recipe is my mother’s recipe for her favourite soup which she makes almost on a weekly basis at home.

Vegetable soup:

Time taken: 40 mins

Serves 4

Vegetable soupIngredients:

  • Mysore dhal – ½ cup
  • Carrot – ½ cup, chopped
  • Cabbage – ½ cup, shredded
  • Potato – 1, small and chopped
  • Beans –  ¼ cup, chopped
  • Leeks – ¼ cup, chopped
  • Celery – piece (optional)
  • Salt and pepper, to taste
  • Garlic flakes – a big pinch
  • Vegetable cube – 1 (optional)
  • Lime juice – 1 tbsp (optional)
  • Water – 4 cups

Method:

  1. Clean and chop the vegetables and place them in a soup pot/ pan.
  2. Add 4 cups of water and cook the soup for about 20 mins.
  3. Remove from stove and let the soup cool a little.
  4. Transfer half the soup to a blender and blend. Return the blended soup to the soup pot.
  5. Add salt and pepper, to taste, and garlic flakes to the soup pot. Mix well. A vegetable cube can also be added, if you like. Cook for few mins and warm up the soup.
  6. Just before serving, add some optional lime juice.
  7. Serve with toasted bread.

Recipe source: Raji Thillainathan.

20140604-100050-36050853

Veggie omelette

This is my mother’s version of a veggie omelette. It is spicy, crunchy and very filling.

Veggie omelette

Veggie omelette

Time taken: 8 – 10 mins

Serves 2

Slice of veg omelette

Ingredients:

  • Egg – 1
  • Green peas – 2 tbsp
  • Chopped carrot – 2 tbsp
  • Chopped beans – 2 tbsp
  • Chopped potatoes – 2 tbsp
  • Chopped onion – 2 tbsp
  • Green chillies – 2, chopped
  • Salt – ½ tsp
  • Pepper – ½ tsp
  • Low fat oil – 1 tbsp

Method:

  1. Whisk the egg in a small bowl and add the chopped veggies and seasoning.
  2. Heat 1 tbsp oil in a pan and pour the egg and vegetable mixture onto the pan.
  3. Fry the omelette for a couple of minutes each side.
  4. Serve hot.

Recipe source: Raji Thillainathan.

Thosai with Sambhar

Today’s recipe is a meal that my mother often makes at home for dinner – Thosai with sambhar and sambal. This is a meal that can also be eaten at breakfast or lunch.

Thosai with Sambhar

(a) Thosai

Cooking time: 30 mins + soaking and fermenting time: 12 hours

Makes 20

Ingredients:

  • Raw rice – 1 cup
  • Ulunthu/ urad dal – 1 cup
  • Fenugreek – ¼ tsp
  • Curry leaves – 1 sprig
  • Onion – small piece, chopped
  • Cumin – 1 tsp
  • Pepper – 1 tsp
  • Turmeric – ½ tsp

Method:

  1. Soak the rice, dal and fenugreek for 6 hours.
  2. Drain the soaked mixture and wash it lightly.
  3. Put the mix in the blender together with the curry leaves, chopped onion and cumin, pepper and turmeric. Blend until the thosai batter has a consistency similar to that of pancake batter consistency.
  4. Transfer the batter to a bowl. Cover and let it ferment for another 6 hours.
  5. Add salt and mix before heating up the thosai pan or flat pan.
  6. Pour a large spoonful of batter and spread it out. Flip to the other side after a minute or two so that both sides are cooked well and have brownish tinges.
  7. Serve the thosai hot with sambhar and dried red chilli sambal.

(b) Sambhar

Cooking time: 30 mins

Serves 5 or 6

Ingredients:

  • Mysore dal – ½ cup
  • Brinjal – ½ cup, chopped
  • Beans – ½ cup, chopped
  • Carrot – ½ cup, chopped
  • Potato – 1 medium-sized, chopped
  • Pumpkin – ½ cup, chopped
  • Murungai Kai – ½ cup, chopped (optional)
  • Onion – ½, chopped
  • Curry leaves – 1 sprig
  • Tamarind extract – ¼ cup
  • Crushed chillies – 1 tsp
  • Cumin powder – 1 tsp
  • Coriander powder – 1 tsp
  • Pepper – ½ tsp
  • Garlic cloves – 2 or 3, crushed
  • Turmeric powder – ½ tsp
  • Coconut milk – ¼ cup
  • Salt, to taste

Method:

  1. Cook the vegetables, in a pan with 3 cups of water, for about 15 – 20 minutes on medium heat.
  2. Reduce heat and if water had dried up, add another ½ cup water.  Add the tamarind juice, mix well and cook for another 5 minutes.
  3. Add the crushed chillies, cumin, coriander and pepper powder, crushed garlic and turmeric powder to the pan. Mix well and cook for a few more minutes.
  4. Towards the end, add ¼ cup coconut milk. Cook for a few minutes before removing from heat.
  5. Serve sambhar with thosai or idli.

Recipe source: Raji Thillainathan.