Recipe of aloo beans (phalli) sabzi

150 gms green beans (French beans/ phalli)

2 medium potatoes- peeled and cubed

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

1 tbsp oil

Salt to taste

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1/2 tsp coriander powder

1/2 tsp amchoor (dried mango powder)

1/4 tsp garam masala

1. Remove tips and tails of green beans and string them if there is a need. Chop them in 1/2- 1 inch pieces.

2. Heat oil in a pan and add cumin seeds. When they change color, add hing.

3. Add beans and potatoes. Add salt and all the spices except amchoor and garam masala. Mix well. If you cook this subzi on a low heat, you don’t need to add any water. Cover with the lid.

4. Stir occasionally and cook till potatoes are tender. You can cook a little further if you want a well roasted sabji. Turn off heat and add amchoor and garam masala. Mix well. Serve hot aloo beans ki sabzi with roti or rice.

chickpea Briyani

Chana Briyani

cinnamon stick - 1

Bay leaves - 2

Cloves- 3

Cardamom-3

Butter - t sp

Salt tp taste

Hot water - 4 cups ( add 1/2 more cup depending on the rice)

For Channa Masala

Chana/chickpeas - 1 cup

Onion chopped - 1

Tomato chopped - 1

Ginger - garlic paste - 2 tsp

Chili powder - 1 tsp

Coriander powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Garam masala - 1 1/2 tsp

Bay leaves - 2

Salt to taste

For garnish

Cilantro

cashew nuts

Raisins

Method

Soak Channa for 6- 8 hours. Pressure cook the channa with salt to taste till it is done 3 whistles will be ideal .

.Making Masala

Heat oil in a pan and add Bay leaves. add chopped onions and saute well for 5-6 minutes . add chopped green chile, ginger-garlic paste and chopped tomato and saute for 4-5 minutes, Add chili powder, coriander powder, turmeric powder, garam masala and salt and combine it well.

Add the soaked and cooked channa and mix well.and 1/4 cup water ,

mix the prepared rice and masala and keep in rice cooker

You can layer it in an oven proof or micro wave proof dish and arrange cooked rice and masala in layers , cover it with an aluminium foil and bake @ 350 degree for 10-12 minutes in oven and 6-7 minutes microwave

For garnish, and raisins till golden brown and sprinkle on top of the biryani with chopped cilantro.

Yummo!!!!

.Garlic kara sev/// spicy chickpea sev...

Rice flour - 2 cups

Basin. Chickpea flour. 1 cup

GArlic. Opt. 2 cloves

Chilli powder. 1tsp or more as u need.

Oil or butter 1 tbsp

Method...

Mix rice flour n basin with all the ingredients into a dough in fill into a chakli press with sec holes n. Deep fry until golden brown m crisp...store in container..but mine was finished in a day...tempting cant stop munching ..

Yummoooooo

Enjoy..

VEgetable Kurma

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pappad

Cabbage

Cabbage

Cabbage Sabji or Poriyal

Ingredients
cabbage 1 small
ginger 1 inch
green or red chilli( fresh)
saunf 1/2 tsphaldi 1/4
tspchilli pwd
1/2 tspgaram masala
1/2 tspsalt
"oil

Method
heat oil in a pan, add saunf and then greesn chilli and fry then add cabbage, haldi, chillipwd,and salt and cook till done then add garam masala at the end .
Tips
tastes good with chappati

Pav bhaji

PAv bhaji...
Ingredients
8 nos. pav Buns
2 no. Tomato(chopped)
1 nos. Onion(chopped)
1 no. Bell pepper(chopped)
1 cup Potato(chopped)
1 cup Vegetables(cauliflower, carrots etc., chopped)
½ cup Peas
2 tsps. Spice Mix for Pav Bhaji
1 tsp. Chili(powder)
¼ tsp. Turmeric(powder)
½ tsp. Ginger(grated)
½ tsp. Garlic(crushed)
½ no. Lemon
pinch Cilantro(to garnish)
Salt to taste
Vegetable Oil(to shallow fry)

Set aside 1 chopped onion for garnishing. Cook mixed vegetables, potatoes and peas in a pressure cooker. After the vegetables are done, drain and mash them coarsely. Heat butter (or oil) in a pan and fry onion and ginger/garlic. When onions turn translucent, add bell peppers and tomatoes. Continue frying till it turns soft. Now add Pav Bhaji Masala, chili powder, turmeric powder, salt and fry for another couple of minutes. Now you can add the mashed vegetables. Turn up the heat and continue stirring till everything is well incorporated. Take off the stove when the bhaji is thick. Cut Pavs in half horizontally and lightly coat it with butter. Roast them on hot griddle just before serving. Garnish Bhaji with chopped coriander leaves, chopped onions and a thin wedge of lemon.

Rice Idiyappam with coconut