Posts tagged ‘beans’

July 25, 2015

Rajma Chawal

Rajma Chawal is one of the most popular dishes in North India. I love cooking north indian dishes…and this particular dish I’ve learnt from my friend’s cook. This recipe is very easy and simple to prepare…n yes of course tastes yumm !


Ingredients :

1. Steamed Rice –  1cup

2. Rajma – 1 cup (soaked overnight & drain the water)

3. Tomato – 4 ,medium sized ( puree them without adding water )

4. Onion , chopped- 2, big sized

5. Ginger , finely chopped – 2tsp

6. Dhaniya Powder – 1 1/2 tsp

7. Red chilli Powder – 2 tsp

8.  Salt – as required

9. Amchur Powder – 1 tsp

10. Green Chillies – 2 , finely chopped

11. Jeera – 1tsp

12. Cloves – 4

13. Cinnamon stick – 1/2 inch


Pressure cook the soaked rajma for about 3 to 4 whistles and keep aside. Kindly do not drain the water.

Heat oil in a pressure cooker and add Jeera, Cinnamon stick, cloves and green chillies. To this add finely chopped ginger and saute for few seconds and add onions . Fry these till pink.

To this add the tomato puree . Mix well . Now, add Red chilli powder, dhaniya powder ,amchur powder and salt. Cook till there is no raw smell. Then, simmer and allow it to cook for some more time. Add the rajma along with the cooked water. Bring it to a boil and pressure cook for 1 whistle. Check if the curry is semi thick in gravy.

Once done, garnish with coriander leaves and serve hot with steamed rice.

September 1, 2012

Beans n Carrot Stir Fry / Carrot Beans Vepudu

This is a very commonly cooked stir fry in most parts of Southern India. Very healthy and very easy to make recipe which is quick and simple. Along with carrot and beans, green peas are also opted in few stir fry recipes . The addition of grated coconut adds up to the taste of the dish.

Preparation Time : 10 min

Cooking Time : 20 min

Serves : 3

Source : Amma

Ingredients : 

1. Carrots ,peeled and cubed – 2 medium

2. Beans, washed and chopped – 200gm

3. Freshly grated coconut – 1/2 cup

4. Green chillies, slit length wise – 3

5. Turmeric – pinch

6. Salt – as required

7. Seasoning / Poppu :

Mustard Seeds / AAvalu – 1/2 tsp

Jeera / Cumin Seeds – 1/2 tsp

Chana dal / Senagapappu / Split gram dal – 1/2 tsp

Dry Red chillies – 2 to 3

Curry Leaves – few about 12 leaves

hing – big pinch


Firstly, par-boil the cubed carrots and chopped beans in water along with a pinch of turmeric and salt. Once done,drain all the water and keep aside.

Heat oil in a kadai, add mustard seeds. Once they splutter add jeera, chana dal, curry leaves, dry red chillies and hing. Mix well and add green chillies. Saute well and add the par boiled vegetables. Mix well and cook till 10min on low flame.

Add salt , grated coconut and mix well. Cook for 2 to 3 min and switch off the flame.

Serve hot with rice.

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