Green Beans ~ Tamalapaku

Showing posts with label Green Beans. Show all posts

Mixed Vegetable Kurma With Sweet Peppers

BM #135 Week 2 Day 1 -

This week I shall showcase some gravy curries which make a great accompaniment to any kind of flatbread.

Today's recipe was an experiment where I tried to include sweet peppers in a Kurma. My kids don't like peppers in their food but they don't object to the flavor they impart tot he dish. So I took advantage of this and blended them along with tomatoes into the gravy and used it in the Kurma and my kids loved the flavor and were happy that they didn't have to weed out the peppers from their plate.

Ingredients -

Onions finely chopped 1/2 cup

Ginger-Garlic-Green Chili Paste 2-3 tsp

Potatoes bite sized pieces 1 cup

Carrots, bite sized pieces 1/2 cup

Beans, bite sized pieces handful

Salt, Turmeric, Kashmiri Chili Powder as needed

Garam Masala and Chaat Masala a teaspoon each

Seasoning (Oil 1 Tbsp, Cumin seeds 1/2 tsp)

Heavy Whipping Cream 1/4 cup

Kasuri Methi 1 tsp

Coriander leaves finely chopped for garnish

For the Gravy -

Tomatoes 2

Sweet Peppers 2-3

Masala Powder -

Cashews 5-6

Sesame Seeds 1 Tbsp

Coriander Seeds 1 tsp

Cumin Seeds 1/2 tsp

Cardamom 2-3

Cloves 3-4

Cinnamon Stick 1/2 inch

Dry Red Chili 1

Method Of Preparation -

Pressure cook or steam the vegetables until they are cooked well. Set aside.

In a heated pan, add oil and cumin seeds. After the cumin seeds crackle add in the chopped onions. Sauté until they are golden brown. Add in the ginger-garlic-green chili paste and stir for a few seconds.

Grind the tomatoes and sweet peppers and add it to the sautéed onions. Let the tomato mixture cook well.

Make a powder of all the ingredients under Masala Powder.

In a mixing bowl, add the powder from the previous step and add a few tablespoons of water. Make a thick paste making sure there are no lumps.

Transfer the paste into the simmering onion-tomato mixture.

Add in the cooked/steamed vegetables. Sprinkle salt, turmeric, red chili powder, garam masala, chaat masala as needed.

Add water to adjust the consistency and flavor. Let it come to a boil. Add some heavy whipping cream and kasuri methi and remove from heat.

Garnish with chopped coriander leaves before serving.

This makes a great accompaniment for naan/roti.

Preparation Time 30 minutes
Serves 5-6

Posted by Harini R on Friday, June 10, 2022

1 comments

categories: Blogging Marathon, Carrots, Curries (Gravy), Green Beans, Onions, Potatoes (Alu), Sweet Peppers, Tomatoes, Vegetables | |

Beans Poricha Kootu

BM #120 Week 2 Day 2 -

Today's recipe is this flavorful kootu with Green beans which I love. The kootu masala is very easy and quick to make as well. My friend makes the masala ahead of time and just grinds the coconut as needed.

Ingredients -

Toor Dal 3/4 cup

Salt, Turmeric as needed

Tamarind Extract 2 Tbsp (or as needed)

Green Beans chopped 1 cup

Coriander leaves finely chopped 1 Tbsp

Seasoning (Oil 2 tsp, Urad Dal 1 tsp, Mustard Seeds 1/2 tsp, Methi seeds a pinch, Cumin seeds 1/2 tsp, Curry leaves few, Dry red chili 1-2, Asafotida 2 pinches)

To Roast and Grind-

Chana Dal 2 tsp

Urad Dal 2 tsp

Coriander seeds 1 tsp

Cumin Seeds 1 tsp

Dry Red Chilies 3-4

Coconut 1/4 cup (I used frozen)

Method Of Preparation -

Pressure cook chopped green beans and toor dal separately adding a pinch of turmeric.

While the dal is cooking, the masala powder can be made. Roast all the ingredients except coconut, separately. Grind the roasted ingredients and add the coconut and half cup of water water to make a fine paste.

After the dal is cooked and the pressure released, heat a pan and add oil and the rest of the seasoning ingredients.

After the mustard seeds pop and the dals are brown, add the cooked green beans, and the kootu masala and allow them to cook for a few minutes.

Add in tamarind extract, salt, turmeric, jaggery (if using), and the cooked toor dal. Let the flavors blend in.

After the kootu simmers for a few minutes, remove from heat and serve hot with rice and ghee.

Preparation Time 40 minutes
Serves 4-5

Posted by Harini R on Thursday, March 11, 2021

7 comments

categories: Beans And Dals, Blogging Marathon, Dals, Green Beans, Herbs and Spices, Tamarind, Tamilian Cuisine, Toor Dal (Kandi Pappu), Vegetables | |

Indo Chinese Platter - Manchow Soup - Day 26

BM #116 Day 26 -

We've finally come to the finale of this edition of Mega Marathon. This platter is my kids' favorite - every dish was chosen by them. All of them are winners.

This month has been really exciting and we have found some new dishes that we will continue to make and enjoy. I have really enjoyed experimenting and finding new recipes.

I have a lot of recipes bookmarked from my fellow marathoners, so I have many recipes to work from and take inspiration from.

Here is what the kids decided that they wanted in this Indo-Chinese Platter - Schezwan Rice, Sweet and Sour Noodles, Paneer Momos, Spring Rolls, Sweet and Sour Sauce,
Baby Corn Manchurian, and Manchow Soup

Other Indo chinese options which can be included in this platter ..

Vegetable Corn Soup,Chinese Bhel with Air Fried Noodles, Vegetarian Chinese Noodles, Vegetable Manchurian,

Schezwan Noodles, Gobi Manchurian, Garlic Noodles, Whole Wheat Vegetable Momos, Honey Chili Potatoes, Indo-Chinese Fusion Fried Rice - Vegan

Please look out for a recap of the month long mega marathon on October, 2, 2020.

Until then check out the recipe for the Manchow Soup.

Recipe Inspiration here
Ingredients -

Sesame Oil 1 Tbsp
Ginger and Garlic grated 2 tsp
Green Chilies finely chopped 1-2
Onions finely chopped 2 Tbsp
Spring Onions finely chopped 1/4 cup (greens and whites)
Cabbage finely chopped 3 Tbsp
Cauliflower finely chopped 3 Tbsp
Green Beans finely chopped 3 Tbsp

Carrots finely chopped 3 Tbsp
Vegetable Stock 6 cups
Mint leaves finely chopped 2 Tbsp
Coriander leaves finely chopped 2 Tbsp
Soy Sauce 2-3 tsp
Vinegar 1 tsp
Tomato Chili Garlic Sauce 1 tsp
Tomato Ketchup 1 tsp
Salt as needed
Black Pepper Powder 1/4 tsp
Fried Noodles as needed as garnish

Method Of Preparation -

In a heated wok, add oil. After it is hot, add in the grated ginger, garlic, finely chopped green chilies. Saute for a few seconds.

Sprinkle in the chopped spring onions and saute for a minute.

Add in all the vegetables and saute on high heat for 3-4 minutes.

Pour in the vegetable stock and let it come to a boil.

Add the mint and coriander leaves. Pour in the soy sauce, vinegar, tomato chili garlic sauce and ketchup. Mix well.

Stir in salt and pepper and season to taste. Cover and allow it to simmer for a few minutes.

Serve it hot, garnished with fried noodles and more spring onions.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#116

Preparation Time 30 minutes
Makes 6-7 cups

Posted by Harini R on Wednesday, September 30, 2020

7 comments

categories: Blogging Marathon, Cabbage, Carrots, Cauliflower, Green Beans, Indo Chinese, Soups, Spring Onions, Thali, Vegetables | |

Gobbi Koora ~ Mixed Vegetable Curry - A-Z Andhra Dishes

BM #110 Week 2 Day 1 -

In continuation to the theme of A-Z Andhra Dishes, this week I shall showcase Andhra recipes starting with G, H and I. Today's recipe is called Gobbi Koora also known as Kalagalupu Koora. This curry is made traditionally on Sankranti day.

My mom shared this recipe with me and she says it is one of the forgotten recipes as people have moved away from village farms into urban places. This curry uses all the newly harvested vegetables, the most important ones being Chikkudukaya and Pumpkin. My mom says that carrots were not used as they were not available in the villages back when they were kids.

In the religious context, Goddess Parvati also know Gowri Devi, is worshipped during the Sankranti in many communities. The prayer area is decorated (known as palavelli in Telugu) with the newly harvested vegetables and the Goddess is also known as Gobbamma. So the name Gobbi koora.

In our neighborhood, we had a Sankranti Potluck where some of us made traditional Sankranti food and that is where the main picture was taken.

Recipe Source Amma
Ingredients -

Chikkudukaya / Flat Valor Beans stringed and chopped 1 cup
Pumpkin peeled and cubed 1/2 cup
Carrot peeled and chopped 1/2 cup
Green Beans stringed and chopped 1/2 cup
Goruchikkudukaya / Guvar beans stringed and chopped 1/2 cup
Plantain / Aratikaya peeled and cubed 1 cup
Potatoes peeled and cubed 1 cup
Salt, Turmeric, Green chilies as needed
Seasoning (Oil 1 Tbsp, Mustard seeds 1 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin seeds 1/2 tsp, Curry leaves few)

Note - I have not used Eggplant owing to allergies but it is traditionally an important vegetable in this Curry.

Method Of Preparation -

In a heated wok/kadai add oil and the rest of the seasoning. After the mustard seeds pop and the dals are brown, add all the vegetables except plantain and pumpkin as they cook faster than the rest of the vegetables.

Sprinkle turmeric and add chopped green chilies to the vegetables, add half a cup of water , cover and allow the vegetables to cook for about 5-6 minutes.

Mix the cooking vegetables well and add in the plantain and pumpkin. After the vegetables are cooked through, sprinkle salt and mix well.

Remove from heat and serve it as part of a meal.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#110

Preparation Time 25-30 minutes
Serves 10-12

Posted by Harini R on Tuesday, March 10, 2020

5 comments

categories: Blogging Marathon, Carrots, Chikkudukaya, Cluster Beans(Goru Chikkudu/Matikkaya), Curries (Dry), Green Beans, NONG, Pumpkin, Vegetables | |

Peri Peri Poha

BM #107 Week 3 Day 2 -

Here is another quick breakfast which can be fixed in a few minutes. The Peri Peri Spice mix can be pre-made at home like I did here.

With just some vegetables and flattened rice (Poha), this is a breeze to prepare and is perfect for the morning rush hour.

Recipe Source social media feed
Ingredients -

Poha / Atukulu (thick variety) 1 cup
Salt, Sugar Lemon juice as needed
Mixed Vegetables (Corn, carrots, peas, green beans, potatoes) 1 1/2 cups
Onions, finely chopped 1/2 cup (Optional)
Peanuts, roasted and coarsely crushed 1/4 cup
Coriander leaves, chopped 2 Tbsp
Peri Peri Masala 1 1/2 tsp (adjust as per need)
Seasoning (Oil 1 Tbsp, Mustard Seeds 1/2 tsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Cumin Seeds 1/2 tsp, Curry leaves few)

Method Of Preparation -

Wash and drain the poha in a colander and set aside for a few minutes.

In a heated pan, add oil and the rest of the seasoning ingredients. After the mustard seeds pop and the dals are brown, add the onions and saute until translucent.

Add in the mixed vegetables and saute until they are cooked. (It is a good idea to pre cook the vegetables to make the process faster.)

Sprinkle salt, sugar and peri peri masala and mix well. Transfer the drained poha into the mixture, reduce the heat and toss gently until the spices are evenly mixed.

Remove from heat, sprinkle lemon/lime juice and mix well. Garnish with coarsely crushed roasted peanuts and finely chopped coriander leaves.

Serve immediately.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#107.

Sending this to Srivalli's Kid's Delight event, guest hosted by PJ themed on "Easy Breakfast Ideas".

Preparation Time 15-20 minutes
Serves 3-4

Posted by Harini R on Wednesday, December 18, 2019

3 comments

categories: Atukulu(Poha), Blogging Marathon, Breakfast, Carrots, Dry Fruits and Nuts, Grains and its Products, Green Beans, Kid Friendly Recipes, Peanuts, Peas, Potatoes (Alu), Upma, Vegetables | |

H - Hara Bhara Pulao in Instant Pot

BM #99 Day 8 -

For today's letter, H, we have Hara Bhara Pulao. I tried using all the green vegetables I have in my refrigerator. Feel free to use any other greens of your choice. But the spices and the green paste makes it extra special.

We loved the spice blend and the flavor it imparted to the rice.

Ingredients -
Basmati Rice 1 1/2 cups
Peas, Green Beans, Edamame 2 cups
Salt as needed
Seasoning (Ghee / Oil 2 Tbsp, Cumin Seeds 1 tsp, Cashews few)
Ginger and Garlic paste
Lime/Lemon Juice as needed
Green Paste -
Coriander leaves 3/4 cup
Mint leaves few (Optional)
Green chilies 1-2
Spice Blend -
Cloves 5
Cinnamon 1 inch piece
Peppercorns 6-7
Japatri 1 cm piece
Badi Elaichi Seeds pinch (taken from 1 badi elaichi)
Coriander seeds 1 tsp
Cumin seeds 1/2 tsp

Method Of Preparation -

Prep work -
1. Wash and soak the Basmati rice for 20-30 minutes.
2. Make a paste of coriander leaves, mint leaves and green chilies.
3. Coarsely blend the spices listed under 'Spice Blend'.

Power the Instant Pot, making sure the inner pot is in place. Set it to 'Saute' mode.

Once it indicates that the pot is hot, add ghee, cashews and cumin seeds.

After the cashews are golden brown, add ginger garlic paste and saute for a few seconds.

Add the spice blend from step 3. Saute for a few seconds. Add in the vegetables, green paste from step 2. Saute for a couple minutes.

Drain the soaked Basmati rice and add it to the simmering masala. Add about 2 cups of water and salt as needed.

Put the Instant Pot lid on. Cancel the 'Saute' mode. Set it to 'Manual' or 'Pressure Cook' mode for 4 minutes.

Quick Release the pressure after 10 minutes, fluff with a fork and serve warm with raitha of your choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99

An InLinkz Link-up

Preparation Time 20 minutes + Cooking Time 20 minutes
Serves 3-4

Posted by Harini R on Tuesday, April 9, 2019

11 comments

categories: Basmati Rice, Blogging Marathon, Coriander Leaves, Edamame, Grains and its Products, Green Beans, Herbs and Spices, Instant Pot Recipes, Mint (Pudina), Peas, Rice Recipes, Vegetables | |

Green Beans in Creamy Sauce

BM #95 Week 1 Day 3 -

Under the theme of Meal time dishes, here is the last one. This is a simple and delicious version which can be made in a jiffy. Add in the flavors which the family favors and a side dish is ready for the meal.

This creamy sabji with Green beans was an accidental hit at home. My husband, in an attempt to sabotage my dinner prep plans threw in some cream into the sabji while it was cooking. It so happened that we all loved the addition of cream in the sabji and now it has become a defacto standard. He got all the praises for that 'creamy addition', though that was not the reaction he expected :).

Ingredients -

Green Beans 4 cups (I used the frozen French cut beans)
Onion sliced 1/2 cup
Ginger-Garlic Paste 1 tsp
Salt, Turmeric, Red Chili Powder as needed
Garam Masala, Chaat Masala as needed
Cream 1/4 cup
Seasoning (Butter 2 tsp, Mustard Seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Jeera 1/2 tsp, Curry leaves few)

Method Of Preparation -

In a heated pan, add oil and the rest of the seasoning ingredients. After they dals are brown and the mustard seeds pop, add ginger-garlic paste and saute for a few seconds.

Then toss in the onions and let them saute until they are translucent.

Add in the green beans, sprinkle turmeric, cover and let them cook.

After they green beans are cooked through, after about 8-10 minutes, remove the cover and sprinkle salt, red chili powder, garam masala and chaat masala to taste.

Add in cream and mix well. Let it simmer for a couple of minutes and remove from heat.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#95.

Preparation Time 15-20 minutes
Serves 4-5

Posted by Harini R on Wednesday, December 5, 2018

8 comments

categories: Blogging Marathon, Curries (Gravy), Dairy Products, Green Beans, Heavy Whipping Cream, Onions, Thali, Vegetables | |

Schezwan Poha

BM #85 Week 4 Day 3 -

This is a quick and easy fusion breakfast/snack recipe combining our favorite Schezwan sauce and the humble Poha/flattened rice with loads of finely chopped vegetables.

When I was looking at some fusion breakfast recipes, I came across the idea of Schezwan Poha and loved the idea. Please feel free to alter the proportions of the ingredients to suit your palate.

In this instance, the love for Schezwan sauce won over the hate for Poha and was enjoyed by my better half as well.

Ingredients -

Poha / Flattened Rice 1 1/2 cups (The thick variety works best)
Mixed Vegetables (I used cabbage, carrot, green beans), finely chopped 2 cups
Salt as needed
Soy Sauce 1 tsp (Optional)
Schezwan Sauce 2 Tbsp (or as needed)
Spring onion for garnish
Seasoning (Oil 1 Tbsp)

Method Of Preparation -

In a colander, wash and drain the thick poha and set aside for a few minutes.

In a heated pan, add oil and saute the vegetables until they are slightly cooked but retain the crispness. [about 3-4 minutes].

Sprinkle salt and soy sauce (if using). Mix well while adding the schezwan sauce. Let the flavors blend for a minute or so.

Add in the drained poha, mix well, cover and remove from heat. Leave it covered for about 5 minutes so that the poha can absorb all the flavors in the steam.

Uncover and serve warm for a filling breakfast/snack.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#85.

Preparation Time 15 minutes
Serves 2-3

Posted by Harini R on Monday, February 26, 2018

14 comments

categories: Atukulu(Poha), Blogging Marathon, Breakfast, Cabbage, Carrots, Grains and its Products, Green Beans, Upma, Vegetables | |

Schezwan Fried Rice

BM #83 Week 3 Day 1 -

Schezwan Fried rice is an Indian Chinese street food which has gained popularity over the years. The sauce itself is very spicy, flavorful and aromatic.

I came to know that in recent years there has been an increase in these Indian chinese Street food joints in many metropolitan areas of India. They serve steaming hot soups to appetizers to main course dishes like this Fried rice.

So when I read up on the ingredients and consulted my older one if she would love to try the new flavors, she was all in. Now it has become one of her favorite dishes for her lunch box.

She also tells me that on the days she takes this rice to school, there is a line of her friends waiting to take a spoonful of it and her lunch box is empty in no time :).

Ingredients -

Sona Masuri Rice 1 1/2 cup (Any short grained rice will do)
Vegetable Oil 1 Tbsp
Cabbage, finely chopped 1/2 cup
Carrot, finely chopped 1/2 cup
Green Beans, finely chopped 1/2 cup
Colored Peppers, finely chopped 1/4 cup
Tofu, cubed and sauteed 1 cup
Salt as needed
Schezwan Sauce 2 Tbsp (adjust as needed)
Spring Onions greens for garnish

Method Of Preparation -

Cook the rice and spread it on a wide tray to let it cool.

In a heated wok, add oil and stir fry the vegetables for a few minutes just until they are cooked but still retain the crunch.

Add in the sauteed tofu. Sprinkle salt and Schezwan sauce.

Reduce the heat and gently add the cooked rice. Mix well and remove from heat. Sprinkle the spring onion greens and mix well.

Serve warm.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM #83.

Preparation Time 30 minutes
Serves 3-4

Posted by Harini R on Sunday, December 17, 2017

9 comments

categories: Blogging Marathon, Cabbage, Carrots, Grains and its Products, Green Beans, International Recipes, Rice Recipes, Sona Masoori Rice, Soy Products, Tofu, Vegetables | |

Tamalapaku

Mixed Vegetable Kurma With Sweet Peppers

Beans Poricha Kootu

Indo Chinese Platter - Manchow Soup - Day 26

Gobbi Koora ~ Mixed Vegetable Curry - A-Z Andhra Dishes

Peri Peri Poha

H - Hara Bhara Pulao in Instant Pot

Green Beans in Creamy Sauce

Schezwan Poha

Schezwan Fried Rice

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