Showing posts with label Red Chori Beans. Show all posts
Showing posts with label Red Chori Beans. Show all posts

An Pan - A Sweet Bread from Japan


An Pan - A Sweet Bread from Japan

 BM #75 Day 1 - A

 Welcome to another edition of Mega Marathon also nick named, Bake Around The World. We, the BM group, will travel around the globe one letter each day to discover the baked goodies with that letter of the alphabet.
It is A for An Pan in this space.

 An Pan is a traditional sweet bread with a sweet red bean paste, called Anko, from Japan. Apparently, most bakeries in Japan with the influence of France, have loads of breads but An Pan is their beloved bread.

 The bread/bun turned out super soft and the sweet filling reminded us of our very own Kudumulu with Chana Dal or Toor Dal and Jaggery filling.

Recipe Adapted from here
Ingredients - 

 All Purpose Flour 1 1/2 cups
Cornstarch 1 Tbsp
Milk Powder 1 Tbsp
Salt 1/4 tsp
Active Dry Yeast 1 tsp
Milk 1/2 cup + 1 Tbsp
Sugar 2 tsp
Butter at room temperature 1 Tbsp
Milk 2 tsp + 1 tsp Butter as a substitute for Egg wash
Sesame Seeds for topping (Traditionally black sesame seeds or black poppy seeds are used)
Filling - 
Adzuki Beans / Red Chori Beans 1/2 cup
Sugar 1/2 cup (or more if preferred)

 Method Of Preparation -
For the Filling - 
Wash and soak the beans in 2 cups of water for about 3-4 hours.

 Drain and pressure cook with 1 cup of water for 20 minutes or 4-5 hisses.

 Drain and transfer into a heated pan. Mash the beans with the back of a ladle and add sugar.

 Let the mixture simmer and come together as a single mass.

 Remove from heat and allow it to cool. Make 8 portions of the filling and set aside.

 For the Dough - 
Mix the flour, cornstarch, milk powder and salt and set aside. 

 In warm milk, add sugar and yeast. Mix well and let the yeast get activated.

 I used a stand mixer to knead the dough so I transferred the yeast solution into a stand mixer bowl and gradually add in the flour mixture.

 Knead for about 5-6 minutes on low until the dough comes together in a sticky mass.

 Add in butter at room temperature and knead in medium speed until the dough is smooth and elastic.

 Cover and set in a draft free, warm place to the dough to double in size. 

 After the dough doubles in size, deflate the dough and divide into 8 equal portions.

 Cover and set aside the 8 portions of dough for 15-20 minutes.
An Pan Preparation

 To make the An Pan - 
Flatten each portion of the dough, put in the filling, and close the edges and make a smooth round ball.

 Brush with the egg wash and sprinkle some sesame seeds. Cover and let them rise for another 45 min.

 Preheat the oven to 400 °F. 

 Bake them in the middle rack for about 17 minutes. (Each oven is different so keep an eye on the buns after 15 minutes).

 Remove onto a cooling rack and serve them warm with a brush of butter.

 





 Preparation Time 
Serves/Makes

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Posted by Harini R on Saturday, April 1, 2017
14 comments
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Red Chori Beans - Bottle Gourd Tangy Gravy ~ Red Chori Beans-Sorrakaya Pulusu


Red Chori Beans Bottle Gourd Tangy Gravy


I came across this recipe named 'Bottle Gourd Red Chori Kaara Kuzhambu' which seems to be an authentic Tamilian one in Sangeethaskitchen. As far as I know Kara Kuzhambu means a spicy tangy gravy in other words the humble Sambar.


This made a very delightful accompaniment to rice. But since my husband is not fond of too much of fresh coconut, I would reduce the quantity the next time for his benefit :). I felt it tasted better the following day and I thoroughly enjoyed making this gravy. The Kuzhambu powder was also so aromatic that I made a fairly big batch for later use.


So enjoy this Sambar (I would still like to call this sambar !) as part of Day 6 of  BM 12.


Ingredients - 


Red Chori Beans / Adzuki Beans 1/2 cup
Bottle Gourd/Sorrakaya peeled, diced 1 1/2 cups
Onion chopped 1/2 cup
Tomato diced 1/2 cup
Turmeric 1/4 tsp
Cumin Powder 1/2 tsp
*Sambar Powder 1 Tbsp (or as needed)
Tamarind extract as needed 
Salt to taste
Fresh Coconut 1/4 cup
Poppy seeds 1 tsp
Seasoning (Oil 1 Tbsp, Fenugreek seeds a pinch, Urad Dal 1 tsp, Mustard seeds 1 tsp, Asafoetida 1/4 tsp, Curry leaves few)
Chopped coriander leaves (cilantro) for garnish (I forgot!)


* Note - The original recipe calls for "Kuzhambu Milagai Thool". I wanted the authentic taste and since I had absolutely no idea what this was, I googled and got a recipe for the same (Shall post the recipe separately) .


*Also the original recipe says in lieu of this powder, 1 tsp of red chilli powder and 2 tsp of coriander powder can also be used.


Red Chori Beans Bottle Gourd Tangy Gravy


Method Of Preparation -


Make a paste of coconut and poppy seeds and set aside.


Pressure cook red chori beans with adequate water. While it is cooling down, heat a stockpot and add all the ingredients listed under 'Seasoning'.


After the mustard seeds pop, saute the onions until they change color. Add tomatoes and let them turn mushy.


Add the chopped bottle gourd and saute for a couple of minutes. Pour in the boiled red chori beans as well.


Add turmeric, cumin powder, sambar powder and mix well. 


Mix in the tamarind extract and let the mixture come to a boil. Add in adequate water for the bottle gourd to cook through. 


Now is the time to add the coconut paste. Cover and let the mixture simmer.


After the bottle gourd is tender and the oil floats on top, garnish with chopped coriander leaves and remove from heat.


Serve it with steaming hot rice and Fryums (Papads / Appadams) for a hearty meal!


Check out the other Blogging Marathoners doing BM# 12.
Sending this to Susan's 'MLLA - 43' hosted by Chez Cayenne this month.


Preparation Time - 40 min
Serves 5-6 

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Posted by Harini on Saturday, January 21, 2012
17 comments
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Mixed Lentil Khichdi


Owing to my sudden trip to India last month, I had to miss the Blogging Marathon started by Srivalli. Not so this time around. I am fully geared up to churn out some very interesting recipes which my family has thoroughly enjoyed the past few days. For week one I would be cooking under the theme 'Delicious Dals' where I intend using dals/lentils in some very interesting and healthy ways. So stay tuned.


My little one is turning out to be a huge challenge when it comes to eating healthy. So I am trying to devise ways to sneak in healthy stuff in things which I know for sure I can convince her to eat. This is one such attempt and in the process S has also taken to eating Quinoa (Yes!). 


I have tried this recipe while altering the ingredients here and there many times so far and the alteration has done nothing but reinforced my faith in this one pot meal!! So feel free to play around with the ingredients keeping the 'forbidden' rice to a minimum. :) So here is a balanced meal as part of Day 1 of BM 12 for your near and dear ones!!


Most of you might have realized that this is a modified form of BBB (Besi Bele Bath) :))
Note - Don't feel intimidated looking at the ingredient list. Most of them are dals and lentils in your pantry. So choose one or all of them !!


Mixed Lentil Khichdi


Ingredients - 


Masoor Dal / Red Lentils 1/2 cup
Moong Dal / Pesara pappu 1/4 cup
Toor Dal / Kandi Pappu 2 Tbsp
Red Chori Beans 2 Tbsp
Cracked Wheat 2 Tbsp
Quinoa 2 Tbsp
Bajra / Sajjalu / Pearl Millet 2 Tbsp
Brown Rice 2 Tbsp
Vegetables (I used Cabbage ,Carrot, Beans, Peas) [Feel free to add any more of your choice]


Sambar Powder or Vangibath Powder or Besi Bele Bath Powder or Curry Powder 1 Tbsp (or as needed)
Red Chilli Powder 1/2 tsp (Optional)
Tamarind (Watery Extract ) 3-4 Tbsp (or as needed)
Turmeric 1/2 tsp
Salt as needed
Onions chopped 1/2 cup
Tomatoes chopped 1/2 cup
Seasoning (Oil/Ghee 1 Tbsp, Chana Dal 1 Tbsp, Urad Dal 1/2 Tbsp, Cumin seeds 1/2 tsp, Mustard seeds 1/2 tsp, Red Chilli 1-2 , Asafoetida 1/4 tsp, Curry leaves few)

Mixed Lentil Khichdi

Method Of Preparation - 

Wash all the Lentils/Dals and Grains in several exchanges of cold water. Add about 3-4 cups of water, salt and turmeric and pressure cook until they are cooked well.

Meanwhile, in a heated wok/kadai add oil and the rest of the seasoning. After the dals are brown and the mustard seeds splutter, add the chopped onions and saute until they change color.

Add chopped tomatoes and let them cook well before adding the tamarind extract and any masala powder (I added vangibath powder).

After the mixture comes to a boil, add the pressure cooked dals and grains. Mix well, adjust the salt and remove from heat.

Serve it hot with Papad and ghee and enjoy the goodness of the Dals in 'Royal Style'!!

[I found that this tastes best upon cooling :) ]


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 12.


Also sending this to Susan's 'MLLA - 43' hosted by Chez Cayenne this month.

Preparation Time 35-40 min
Serves 2-3

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Posted by Harini on Monday, January 16, 2012
23 comments
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Red Chori Beans Masala


We are just about falling back into routine after the schools have reopened. After a hectic and fun time with family in India, it feels so very empty here!! I guess with the everyday grind, it will feel more normal in a few days :) This also reminds me to cook new things and blog regularly as well. 


I remembered all the good food we enjoyed on our recent trip to India. One of them was the divine 'Chole' made by my sis-in-law using Badshah Punjabi Chole Masala and the kids loved it. So on the same lines, I switched the regular Garbanzo beans with these Chori Beans [Check the Red Chori Bean Soup which is also among our favorites!]. Gauge the result from the fact that I had to repeat it 3 times in as many days owing to popularity!!


Red Chori Beans Masala

Ingredients - 


Red Chori Beans 1 cup
Onion chopped 1/2 cup
Tomato chopped 1/2 cup
*Ginger-garlic paste 1 tsp (or to taste)
Green chillies 1-2
Coriander leaves chopped 3 Tbsp 
Turmeric 1/2 tsp
Red chilli powder 1/4 tsp (or as per taste)
Tamarind Juice 2 Tbsp (or as required)
Salt as needed
Punjabi Chole Masala (Badshah brand) 1 tsp (or as needed)
Oil 2 Tbsp
Jeera 1/2 tsp


*Ginger-garlic is optional. I have tried with and without them. We seem to like this masala  either way.


Red Chori Beans Masala


Method Of Preparation - 


Wash and pressure cook the beans with adequate water. While the pressure cooker is cooling down, the rest of the gravy can be prepared.


In a heated pan, add 1 tsp of oil and saute the chopped onions until golden brown.


Add the chopped tomatoes and let them cook until the tomatoes are mushy. Remove from fire and let it cool down.


Grind the sauteed onion-tomato, ginger garlic paste, green chillies and coriander leaves.


In a deep sauce pan, heat the remaining oil and add jeera. after the jeera starts spluttering, add the above paste and saute it adding a little water. Add turmeric, red chilli powder, tamarind extract and salt.


After the mixture leaves oil at the sides, add the boiled red chori beans. [I also ground a handful of boiled chori beans to thicken the gravy.]


Add the punjabi chole masala and mix well. Remove from fire and garnish with coriander leaves.


Serve warm with Roti/Naan or with Rice.


Preparation Time 35 min
Serves 4-5

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Posted by Harini on Thursday, January 5, 2012
16 comments
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Red Chori Bean Soup


Red Chori Beans also known as Adzuki Beans or Red Cowpeas are very flavorful and nutrient-rich as well. I made a mild soup with some vegetables and I was pleasantly surprised when my older one took an instant liking to the soup and had this for lunch. So I think it is time I regularly start using these beans and keep my fingers crossed hoping the kids will like them every time.


We found the soup to be extremely filling. We had it with an assortment of Vadiyams (Fryums). Can I still say we had a healthy lunch?? This soup is for Day 2 of Srivalli's Blogging Marathon - Edition 9. Also check what my fellow marathoners are upto.


Red Chori Bean Soup


Ingredients -


Red Chori Beans 3/4 cup
Carrots sliced 1 cup
Broccoli florets 1 cup
Onions 1/2 cup
Tomato pureed 1 cup
Celery 1 stalk finely sliced 1/4 cup
Spinach Roughly Chopped 1 cup
Curry Powder 1 tsp
Cumin Powder 1 tsp
Red Chilli Powder 1/2 tsp (or as per taste)
Salt as needed
Turmeric 1/4 tsp
Oil 1 tsp


Red Chori Bean Soup
This bowl is for my older one!

Method Of preparation - 


Pick any stones, wash and pressure cook the chori beans. Please note that Red Chori Beans don't need to be pre-soaked (though I would prefer doing that!).


While the cooker is cooling down, in a heated stock pot add a teaspoon oil and saute finely chopped onions.


Add minced garlic and after the onions are translucent, add the remaining vegetables.


Saute the veggies and add about 2-3 cups of vegetable stock or water.


Sprinkle some turmeric. Cover and let the vegetables becme tender.


Add Salt, Cumin powder, Curry Powder and Red Chilli Powder.


Let the soup simmer for a few minutes and remove from fire. 


Garnish with coriander leaves and serve hot.


Sending this to Susan's 'MLLA - 40' hosted by Suma Gandlur and to Srivalli's Soups and Salads Mela.


Preparation Time 45 min
Serves 3-4

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Posted by Harini on Monday, October 24, 2011
20 comments
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