Ingredients
Beans - 250 gms
Oil - 1 tablespoon
Mustard seeds - 1/2 teaspoon
Urad dal - 1/2 teaspoon
1 string of curry leaves
A pinch of asafoetida
Turmeric powder - a pinch
TO GRIND:
Bengal gram (chana dal) - 1/4 cup
Tur dal - 1/4 cup
Whole red chillies - 5
Salt to taste
Method
- Wash and chop the beans into small pieces. Cook them well with water, salt and turmeric powder till soft (not too mushy). Once the beans are cooked, drain out the water and set aside.
- Soak bengal gram dal and tur dal in water for an hour. Drain the water completely. Grind them with red chillies, salt and asafoetida without adding water to a coarse mixture. Ensure not to make a paste or else you won't get the perfect texture.
- Steam the ground mixture in a idli steamer for 10 minutes and keep aside.
- Once cooled, crumble the steamed paruppu with your hands and set aside.
- Heat oil in a pan. Temper with mustard seeds, urad dal and curry leaves.
- Add crumbled paruppu and stir fry for 2 to 3 minutes. Add turmeric powder and salt and mix well.
- Add cooked beans and saute for another 3 to 4 minutes. Beans paruppu usili ready.
- Beans paruppu usili serves as a good accompaniment for rice.
Gulab Jamun is one of the most popular and a traditional Indian desserts featuring spongy milky balls soaked in sugar syrup. It is very easy to prepare and also tastes great. Try this recipe by yourself at home and enjoy.
Ingredients
1 cup Milk Powder
1/2 cup Flour
2 tbsp Melted Butter
1/2 cup Milk
1/2 Spoon Baking powder
2 cups Sugar
1 cup Water
1/2 cup Oil
Method
- Mix milk powder, flour, baking powder, butter and milk to create the dough.
- Divide the semi-hard dough into 15 pieces each of the shape of a round ball.
- Heat the oil at a very medium temperature.
- Put the dough balls in heated oil and fry them for 5 mins till they rise to the surface of the pan, the color of the balls should be golden brown by now.
- On a separate container, mix the sugar and the water and heat it under medium temperature. to make it taste even better, you can add kesar, elaichi or cardamom.
- Once the sugar syrup is ready, drop the jamuns into the syrup and leave it to soak. Jamuns will adsorb the sugar syrup.
- Serve hot in a bowl or cool it for some time and enjoy.
Ingredients
3 Eggplant / Brinjal
1 Green Bell Pepper / Capsicum
1 Onion (Finely Chopped)
2 Tomatoes (Finely Chopped)
2 Green Chillies
1 tsp Red Chilli Powder
1/4 tsp Turmeric Powder
1/2 tsp Salt
2 tbsp Oil
Few Coriander leaves
Method
- Heat oil in a pan. Add onions and saute till it turns golden brown and add green chillies, tomatoes and saute for few minutes.
- Add brinjal, red chilli powder, turmeric powder and salt. Saute for a minute, then add water and allow it to cook.
- Finally add capsicum and saute for 3 - 4 minutes on a high flame. Garnish with coriander leaves and serve.
Ingredients
1 cup Broad Beans / Avarakkai (chopped into small pieces)
1 Onion (Finely chopped)
2 Tomatoes (Finely chopped)
1 Green Chilli
2 tsp Chilli Powder
1 tsp Coriander Powder
1/4 tsp Turmeric Powder
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
1 1/2 tsp Salt or as per taste
1/2 cup Coconut (Finely shredded)
Few Curry Leaves
Oil
Method
- Heat oil in pan, add mustard seeds and cumin seeds. After mustard seeds splutters add curry leaves and onions. Saute for 2 minutes or till onion turns golden brown in color.
- Add tomatoes and green chilli and saute for few minutes. Now add turmeric, salt, chilli powder, coriander powder and Broad Beans (Avarakkai).
- Add required amount of water and stir it. Allow it to boil until broad beans (avarakkai) gets cooked. Now add finely shredded coconut and mix well. Let it be in heat for 3 - 5 minutes.
- Now serve this curry with hot steamed rice or chapati or with any other Indian breads and enjoy.
