French Beans Moong Dal -Dry Palya

French beans are very low in calories and contain no saturated fat. It is very good source of Vitamins and rich source of dietary fiber. Beans contain excellent levels of vitamin A, good amounts of vitamin-B6, Vitamin B-1 and Vitamin C. French Beans also contain healthy amounts of minerals like Iron, calcium, mangnesium, manganese and potassium. Using Moong dal is also very benificial to the body. Its easy to digest and high fiber and nutrient content.

Here is a recipe of French beans and Moong Dal Palya or dry curry. This dry curry goes well with chapatis, pooris, plain rice and any kind of rotis. Its a healthy dish and easy to prepare and it has not much of spice even children and all age group people will definitely love the dish.
Things Needed:
French Beans : 200 Grams.
Moong Dal : 100 grams.
Green chilly :1
Fresh coconut : 2 Table spoons.
Turmeric powder: a pinch
Mustard seeds :1/2 Tea spoon
Urd dal : 1/2 Tea spoon
Jeera (Cumin seeds): 1/4 tea spoon
Grated Ginger : 1/2 Tea spoon
Salt : to taste
Curry leaves :5 to 6
Coriander leaves : 1 Table spoon
Oil: 1 Tea spoon
Ingh: a little

Method:
1. Wash french beans and cut it into small pieces. ( You can also use food processor to cut the vegetable).
2. Wash and keep moong dal aside. Wash green chilly, coriander leaves and curry leaves and cut it into thin pieces.  Grate coconut. Wash and grate ginger and keep it aside.
3. Now keep a pan on the fire. Add oil and heat. Put mustard seeds and urd dal when the oil is heated. Let it spurt. Add jeera and curry leaves and little ingh.

4. Mix it nicely and add cut beans and stir once. Add moong dal and green chilly.
5. Add turmeric powder and fry along with beans for 10 to 20 seconds. Add required water and cook until water disappear and the beans is cooked. (abt 5 minutes will do).
6. Stir inbetween so that it does not  get burnt. When it is half cooked add salt
7. Add fresh coconut and cut coriander leaves and stir once again and cook only for 1 minute and remove from the pan and put it in a serving dish.

8. Serve with Hot Rice or capati or poori. It goes very well with plain dosas also.

Notes :
Do not put lots of water and over cook the beans. You can add cut onions along with beans and moong dal. The taste differ. No need to add lots of oil since the coconut contains oil. Fresh coconut gives a better taste. Must add coconut when the water disappear completelyfrom the vegetable to get the correct texture. Do not cook for long time after adding coconut to the palya. Coconut looses its benifits. You can serve this palay as Kosumbari also. (One of the side dish used during the festivals or feast).
Serves : 3
Time : 25 Minutes.

Beans and Moong Dal Sambar

Moong Dal and Beans Sambar is a curry and you can have them with rice, chapati, idli, dosa and pooris too.

I have used moong dal, french beans and some spices added some simple spices.
No Onion or no garlic is used in this Beans and Moong dal Sambar.

Things Needed:

Moong Dal : 1/4 Cup
Tender Beans : 1/4 Kg
Green chilly: 2
Coriander leaves: 1 Tablespoon
Curry leaves : 6 to 8
Ingh : a pinch
Ginger : 1 Tea spoon (grated)
Rasam powder: 1 Teaspoon
Lemon : 1/2 rind (1 Teaspoon)
Jaggery: 1 Tablespoon
Jeera : 1/2 Teaspoon
Black Pepper: 3 to 4 pods
Mustard seeds : 1/4 Teaspoon
Turmeric powder: a pinch
Oil: 1 Teaspoon
Ghee : 1 Teaspoon
Salt : to taste
Water : Required

Method :
1. Wash and cut beans into small pieces.
2. Wash and cook moong dal with cut beans. Pressure cook for 5 to 6 minutes and keep it aside for cooling.
3. Wash and cut green chilly, curry leaves and coriander leaves.
4. Squeeze out the jucie from the lemon and keep it aside. Powder the pepper pods and keep it aside.
5. Now keep a pan on the fire. Heat and put oil.
6. Add mustard seeds and let it spurt. Add smashed pepper seeds and jeera. Add green chilly and curry leaves and fry for a second.
7. Add ingh to the mixture. Now add boiled moong dal and beans mixture. Add water and mix it thoroughly.
8. Add salt and turmeric powder to the mixture. Add jaggery .
9. Let it boil for 2 minutes. Stir inbetween so that it does not get burnt at the bottom.
10. Now add Rasam Powder and mix it well and boil the Sambar for 3 to 4 minutes.
11. Add lemon juice.

12. Add ghee and coriander leaves and serve the Sambar with the food you prepared.

Note:  
Cook moong dal and beans till soft to get the good taste. Adding jaggery is an optional. You can either avoid or decrease the quantity.
Adding rasam powder also is an optional. Here I have used MTR rasam powder. You can add garam masala powder instead of rasam powder. But the taste differ. You can add onions to the sambar. Add it along with green chilly and fry it for 1 minute and then add the rest of the thigs. Or you can cook with moongdal mixture. You can also add tomatoes instead of lemon.  Add required water according to your taste.  Here I added red chillies instead of green chilly .
Time 20 Minutes
Serves : 3 to 4 
Type ; Udupi Style. 

Mishaal - Tikky -Chat .

Hello Every one. This is one of the earlier post of mine and I am updating the recipe with some information and benefits about having Pulses/Legumes/Beans in our diet.
Mishal  Tikky Chat is a snack and is njoyed normally in the evenings. Mishal means different kinds of pulses. Pulses/Legumes are full of proteins. Having Legumes at least once a week is a healthy habit.

Here I have cooked Alsande Kalu/Black Eyed Pulse), Green Gram and Kabooli Channa.
Things Needed: Lets see some benefits of having legumes in our diet.
Lets see some benefits of eating pulses/ Legumes/beans.
Pulses are good source of protein. It is good substitute for vegetarians to get protein. They are low in fat and full of fiber. They contain good source of Iron. They contain certain amount of vitamins and minerals like zink, folate and magnesium. They contain antioxidants. They control the level of sugar and maintain healthy blood glucose and insulin leves, which is beneficial for diabetes and  regulate blood pressure.
Lets see the recipe Now : It has three steps 
1. Cooking Mishal (mixed pulses).
2. Tikky preparation
3. Sweet and Spicy Chutney
I have used minimum spices for the Mishal and for Aloo tikky I have added lots of coriander leaves.
1. Step 1 :
For :  Mishal ( Mixed Pulses )
To Cook 
 Alasande Kalu ( Black eyed Pulse ): 1 cup.
Green Gram :( Hesaru Kalu ) : 1/2 Cup.
Channa ( kabooli ) : 1/4 Cup.
Potato : 2 Medium Sized.
To Add : 
Ginger : 1 Tablespoon. (grated).
Tomatoes : 3 to 4.
Salt to taste.
Coriander leaves : 2 to 3 Tablespoons.
Cumin Seeds : 1 Teaspoon
Green chilly : 2 to 3.
Garam Masala : 1/2 Teaspoon.
Chilly Powder : 1/2 Teaspoon.
Oil : 2 Table spoons.
Butter or ghee : 1 Tablespoon..

 Method : 
1. Wash and soak Pulses together for at least 4 to 5 hours. ( Or over night)
2. Wash potato and cut it into bigger pieces.
3. Pressure cook all the pulses and potato together for at least 8 to 10 minutes. Let it cool.
4. Wash and cut tomatoes, green chilly, coriander leaves and grate ginger.
5. Keep a pan on the fire and heat .Put a table spoon of oil. Put jeera and fry for 1 minute.
6. Add cut tomatoes and fry. Add ginger, garam masala and chilly powder. Add cut green chilly.
7. Fry nicely and add cooked pulses and potato.  Add Salt and turmeric powder.
8. Stir it well and let it boil for 3 to 4 minutes. Stir in between.
9. Put cut coriander leaves and remove it from the pan to a serving bowl. Add a tablespoon of butter
to Mishal. Mix it well.

Step :2
For Aloo Tikky.
Things Needed :
Boiled Potatoes : 4 to 5 ( bigger size).
Bread : 6 to 8  slices.
Coriander leaves : 1 full bundle. ( Handful).
Jeera : 1 /2 Teaspoon.
Ginger : 1 Tablespoon.( grated ).
Garam Masala : 1/2 Teaspoon
Jeera powder : 1/2 Teaspoon
Green Chilly : 1
Salt : As required
Oil : 5 to 6 Tablespoons.
Method :
1. Wash and pressure cook potatoes with little water for 6 to 8 minutes. Let it cool. Remove the outer skin. Smash potatoes and keep it aside.
2. Wash and cut coriander leaves, green chilly and grate ginger.
3. Take a big bowl. Add bread and powder it with your finger. Add smashed potatoes.
4. Add cut coriander leaves, grated ginger and thin cut green chilly.
5. Add garam masala, jeera powder and salt. Mix all the ingredients nicely. Prepare the dough.
6. Divide the dough into small portions.
7. Keep a tava/pan on the fire and heat. Sprinkle little oil.
8. Take portion of prepared dough flatten it on your palm. Shape them according to your wish.
9. Place them on the hot tava. Put little oil on the top and cook for 1 to 2 minutes.
10. Turn the other side and cook for another 1 minute or till it turn slightly crispy.
11. Remove from the pan to a plate. Repeat the same with remaining dough.
12. At time you can cook 3 to 4 tikkies .
Step 3
Sweet and spicy Chutney : 

Spicy Chutney 
Things Needed :
Pudina / Mint leaves : 1 Bundle
Coriander Leaves : 1/2 Bundle.
Green chilly : 2
Jeera Powder : 1/2 Teaspoon
Chat Masala : A pinch
Salt : Required salt.
Method 
1. Wash and grind pudina, coriander leaves, green chilly, jeera powder. Add salt and  a pinch of chat masala powder nicely with little water. Remove from the mixi jar to a serving dish.

Sweet Chuteny :
Things Needed :
Dates : 10 to 15
Tamarind : 1/2 of marble size .
Jaggery : 1 Tablespoon
Salt : Very little
Method : 
Remove seeds from dates and soak in warm water (very little water) for 5 minutes. Grind soaked dates, tamarind and jaggery together. Add salt. You will have very nice sweet chutney.
Now Serving
Put a  Spoon full of  Mishal on the plate. Arrange 1 to 2 Aloo tikky  on the top of pulses and put a small tea spoon of  sweet and sour chutney and little cut onions on the top of tikky .  Serve Mishal Tikky chat  when it is piping Hot.

Note : 
Use only little spicy chutney. Pulses must cook soft to get the good taste. You can add channa masala instead of  garam masala.
Using red chilly is an optional.  Cook Aloo Tikki on low flame  to get the better taste. (Adjust the heat in between. Low/Medium.
Time : 1 Hour . (The whole process except soaking beans)
Serves 4 to 5

Vegetable Cutlet

Vegetable Cutlet is a snack Item and can have with tea or as evening snack. Loads of  vegetables can be added to this and it is one of the yummy dish for kids and all age group I can say. Use of less oil will be better while preparing.

I have used bread. carrots, fresh corn pods, sweet potatoes and very little french beans. I prepared it with little oil.

There is No Onions or Garlic in this Vegetable Cutlet " Recipe 
Lets see recipe Now :

Ingredients :

Carrot : 2
Corn Pods (Fresh) : 1 Cup (Half of One corn)
Sweet Potatoes : 2
Beans : 4 to 6 sticks.
Green chillies :1
Ginger : half inch
Coriander leaves : 4 to 6 sticks.
Bread Slices : 4 to 6
Chiroti Rava : Thin Semolina : 2 to 3 Tablespoons
Salt : to taste
Garam Masala Powder : 1/2 Teaspoon
Jeera Powder : 1/2 Teaspoons
Oil : 5 to 6 Table spoons.

Method :

1. Boil sweet potato and remove the skin .
2. Wash and grate carrots, ginger, cut coriander leaves, green chilly.

3. Take a big bowl. Add bread pieces and cut it in to small pieces and powder it. Mix all the ingredients. (chilly powder, jeera powder, turmeric powder and garam masala powder). Carrots, smashed sweet potato, thin cut beans, coriander leaves, and corn all should be mixed together nicely.

6. Now take the dough and make small balls.
7. Take each ball, pat ( flatten ) it in the palm roll on the chiroti rava (thin variety semolina) and shallow fry one by one.

8. Fry them in low flame . Sprinkle oil on each side while frying .
9. Fry both sides of the cutlet till golden brown.

10.Repeat the same with rest of the dough.

Serve hot cutlet with ketch up or chutney.

Note :
You can add rava ( samolina ) or corn flour instead of besan. (options). You can add paalak leaves to give green colour to the cutlet. ( Boil palak leaves for 2 to 3 minutes and grind them in to paste). You can also fry cutlet instead of shallow fry. You can add garam masala powder to make it more spicy.If the dough looks more liquid add one or two slices of bread so that the dough thickens and it will be easy to prepare cutlets. Use of more oil to cook cutlet is optional. No corn flour or any other flour is used except bread powder. You can churn the bread in dry grinder and make into powder. Even the edges are used. (Optional). If you want to fry them add 1/2 cup of Avalakki/flatten rice and mix with all the ingredients. No need to wash or soak. Just add them. Or add 2 tablespoons of corn flour or rice flour and mix it.
Time : 40 minutes.
Serves  2 to 3.

Vegetable Curd Curry ( Majjige Huli)

Vegetable Curd Curry is prepared with vegetables and mixed with curd. It is easy and goes wellwith almost all the main dishes.

I have used carrots, raw banana and beans with carrot chutney. Just give a try and enjoy the curry. You can have it without curd or with curd. Choice is yours. You can divide the curry in two parts and add curd to one part of the curry. ( Curd curry turns savoury after a little while).
Lets see the recipe now : As usual there is No Onions Or No Garlic is used in this Vegetable Curd Curry.

Ingredients:

To Cook :
Carrot : 1 ( big )
Capsicum : 1
Raw Banana : 1
Bottle Gorud : 1 Bowl (1/4 Part of the whole)
To Add : 
Coconut + Carrot Chutney : 2 Tablespoons
Salt : to taste
Green chillies : 2 to 4
Curd ( Yogurt ) : 1 cup

To Season :

Jeera/ Cumin Seeds : 1/2 Teaspoon

Mustard seeds : 1/4 tea spoon
Urd Daal : 1/4 tea spoon
Curry leaves : 6 to 8 leaves
Oil : 1 tea spoon (
Ingh ( Asfatodia ) : a pinch

Method:

1. Wash and cut carrots, French beans and cut into small. Cut green chilly.
2. Wash and remove the outer layer of raw banana and cut them into small.
3. Cook all the vegetables in a pressure cooker or in a big bowl.

4. Keep a big pan on the fire and put cooked vegetables and salt. Let it cook for a minute.
5. Add ground carrot+ coconut chutney and slit green chilly. Mix it well.

6. Let it boil nicely for 2 to 3 minutes. Add water if requried.
7. Season with mustard seeds, jeera and curry leaves. Add it to the curry. Put off the fire

8. Add coriander leaves. Now put the ready curry to 2 serving dish.

9. Add curd to the curry (1Serving dish). Mix it well and serve.

Note : 

Use of coconut oil is optional. Dividing the curry in two parts is optional. You can have the whole bowl of curd curry and enjoy. Use of carrot chutney is optional. You can use only ground coconut mixture to the curry. Do not add spoiled chutney.
Time : 20 Minutes
Serves 2 to 3
Vegetable curd curry in a Second bowl should be added little lemon to have a tangy taste.

Carrot Chutney : 
Grate coconut, was and cut carrots and grind it with 2 green chilly, ingh and salt. (If you are using as chutney then add a very small (1/2 marble size) tamarind and then grind it . Season with mustard seeds and curry leaves.