Stir Fried French Beans With Potatoes / Aloo Beans

French Beans is cooked as a dry vegetable with potatoes or without potatoes in an Indian home. French beans are a great source of carbohydrates and dietary fibres. Here I am sharing this simple recipe with step by step pictures....

Ingredients:

French beans - 150 gms

Potato - 1

Cumin seeds - 1 tbs

Green Chillies - 1

Garlic - 3 cloves
Turmeric powder - 1teaspoon
Coriander powder - 2 teaspoon

Garam Masala - 1 teaspoon

Red chilly powder - 1/2 teaspoon

Salt - 1 tbs

Mustard Oil - 5 tbs

Method:

Wash and chop french beans in slants or simple cut. Peel potatoes and cut in small pieces.

Chop garlic and green chillies.

Heat mustard oil in a pan or a kadhai. Well, in India we like to use mustard oil for dry veggies and for mutton dishes because of its strong flavor.

When fumes come out of oil, turn flame on low, add cumin seeds, green chillies and garlic. After 30 seconds add turmeric powder, coriander powder, chilly powder and after 10 seconds add chopped vegetables.



Toss veggies with the masala. Add salt now. mix again.



Cover the pan and let the veggies cook on medium low flame.

Keep tossing in between, usually after every 3 minutes. It takes approx 25 minutes to cook completely. You can check by pressing a potato piece.



If done add garam masala powder and mix. French Beans are ready.

Serve with Paratha, chapati, puri..Makes a good and healthy tiffin vegetable too.

Hope you liked it ...

Idly Manchurian - Punjabi Style

Healthy snacks are always in demand and if you make it from leftovers , you have a satisfaction of utilising the food which could have been thrown or stored in fridge till it stales. My family loves south Indian food and I have to make it once a week..Everytime I am left with 6-7 idlis. So, I make this Idli manchurian Punjabi style.Here I am sharing a tasty and filling snack with you all..Its a great tiffin recipe also..

Ingredients:

Idlis - 7 pieces cut in pieces
Tomato - 4 cut in pieces
Onion - 2-3 cut in pieces
Green Capsicum - 1 big cut in pieces
Green Chillies - 2 chopped
Garlic paste-  1 small tbs
Mustard seeds - 1 small tbs
Cumin - 1 small tbs
Turmeric powder - 1/2 tbs
Red chilly powder - 1/2 tbs
Coriander Powder - 1 tbs
Garam Masala - 1/2 tbs
Salt to taste
Oil

Method:

 In a wok, heat 7-8 tbs oil, add mustard seeds, cumin,and when they splutter add green chillies and garlic paste. Saute.

Add onion and capsicum. Saute for 6-7 min and add tomato. Saute again  for 10 min.



Add all masalas as specified. You may also add some sambhar masala at this time. Pour 1 cup of water now. This makes idli pieces to soak the juices of the dish and enhances the flavour.



Now add idli pieces. Mix properly.

Idli manchurian Punjabi style is ready. Serve hot..

Hope you liked it!!!

Potato stuffed Indian bread / Aloo Parantha

Aloo Parantha is now worldwide famous dish..Thanks to Punjab to actually give it a local exotic frame. Spicy boiled potatoes stuffed in parantha, topped with a dash of white butter with masala curd is a heavenly dish. Ask an Indian and he will rarely say no to it. A simple breakfast dish or a tiffin dish, aloo parantha is loved by one and all. Here, I am sharing the recipe with pics...



Ingredients:

Boiled potatoes - 2
Green chillies - 2 chopped
Coriander leaves - 1/4 cup chopped
Ginger - 1tbs chopped
Red chilly powder - 1/2 tbs
Garam masala - 1/2 tbs (optional)
Amchoor powder - 1/2 tbs (optional)
Onion - 1 chopped ( optional)
Wheat flour dough - For 5 paranthas
Salt to taste.

Method:

Make semihard dough out of wheat flour and water..take help from the pictures.



For stuffing, mash boiled potatoes, add all the ingredients except wheat flour and salt.



Mix properly.



Now divide dough into balls. Take a ball , make a well in the centre with the help of thumb and forefinger and stuff about minimum 1 big tbs of potato stuffing in it. Then seal the edges.

On one side heat a tawa / skillet on gas. On another side, roll stuffed dough ball on the dry flour and with the help of a rolling pin, flatten it a bit. You don't have to make it thin, its better if the stuffing doesn't comes out.



Slowly place this parantha on the hot tawa, let it cook for approx 3 minutes.

Now flip the side and pour one tbs of oil and smear it all over the parantha. Till this time the lower side must be cooked. so again flip it. Press with a spatula for even cooking. Keep flipping till you get the crispiness of your liking.



Remove parantha from the tawa and place it in a serving plate. A dash of butter adds to the taste and serve with mango pickle and masala curd.



Hope you liked it...

Do post your comments !!!