Chole

Beetroot Pachadi

Like so many people I dont like beetroot curry or beetroot fry but due to its nutritional values I was forced to eat this root vegetable frequently. So I did so many experiments to make a beautiful dish with this root. Here it comes.
Ingredients:
Beetroot 4 medium sized
Dry Red Chillies <35 (depends on your taste buds)
urad dhal 4 Tbsp
corriander seeds 3 Tbsp
garlic cloves 4-6
Corriander leaves (hand full)
tamarind little
Cumin seeds 1 Tbsp
Seasoning:
curry leaves
mustard seeds 1 Tbsp
cumin seeds 1 tbsp
Chana dhal 1Tbsp
Procedure:
1. Clean and peel the beetroots and grate them.
2. Dry roast the ingredients Dry fred chillies, urad dhal, Dhaniya one by one and let them cool down
3. At the same time take a wide pan with some oil and heat it now add the grated beetroot to it add salt and close the lid and cook for 15 min. By stirring in the middle
4. Cook until the beetroot is done with out the raw smell

5. In a grinder add roasted ingredients, garlic,tamarind and blend them well into a coarse powder.
6. now add the cooked beetroot to it and make a caorse paste.
7. Season it with mustard seeds and curry leaves and cumin, chana dhal well
8. It tastes very well with hot rice and ghee(optional)


Note:
Dont grind the hot ingredients. It is very dangerous and there are several incidents where skin gets burned due to the hotness the mixer open up and the hot paste burns the skin. So cool down all the items. Before blending them.
Eating Colorful vegetables adds colors to our health

Green Beans Fry.

For those people who have no access to Indian stores in USA. They should depend on most are vegetables which are here. So with that experience I can understand the problems of those people. Beans are not so tasty but still they are regualarly available ones here. But me and my husband though we are near Indian stores these days we still bring 2 pounds pack of Fresh beans from Costco and enjoy the beans Fry.
So here is the receipe for you all my frens.
Ingredients:
Beans - 2 pounds
Chillies- 10-15
garlic cloves- 5-7
Cumin- 1 Tbsp
Chilli Powder- 2 Tbsp

Seasoning/popu/tadka
Mustard seed 1 Tbsp
cumin seeds 1/2 tbsp
urad dhal 1 tbsp
chana dhal 2 tbsp
Curry leaves 2 springs

Procedure:
1. The toughest part of this curry is cutting the beans. I cut them as small as chillie pieces. I am providing a photo for an Idea

2. cut chillies
3. In a pistel blend garlic flakes, chillie pwd, cumin in to coarse paste


4. Take a wide pan and add 1 tbsp of oil or sufficient oil for seasoning after frying the seasoning items in the list add chillies and fry for 1 min

5. Now add the beans and add salt and fry on medium high untill the water evaporates
dont close the lid at this time
6. Once beans are half done add the coarse paste and fry for 2 min and close the lid
stir in between untill the beans are done.

Serve with hot rice or roti.

Note:
I the picture I am only showing the curry with 1/2 pound of beans.

Mamidikaya pappu

Any time did u hear about the sentence... Heaven in the mouth...
This dish obviously, the path towards it...
Ever since my childhood I love this dish made by my mother.I tried to learn the way she do it but she never allowed me into the kitchen.Even now,when I ask her on the phone she dont use to say ..but I dont know why when I asked her today she told me the procedure I know it is not different for all of you but it is different for me and my friends because we love her pappu(with any vegetable or greens), sambar. Especially I like to mention my fren kranthi here who always used to say me "ask ur mother for the procedure she will definitely tell u one or the other day". So here the receipe for you dear.

Ingredients:
toor dhal 3/4 cup
Raw mango -1 medium sized peel it and cut it into pieces
(dont throw the seed in side it. It tastes awesome)
onion - 1 samll( according to US size onion)
green chillies- 6 ( depends on your taste buds)

Tadka or seasoning or popu:
Oil or Ghee ( with ghee people say it wonderful but my mom uses oil)
Mustard seeds 1 or 2 spoons
cumin 1 spoon
curry leaves
garlic cloves-2

Procedure:
Pressure cook Mango in a sepearate vessel and toordal, onion, chillies in other vessel.
Pressure cook them for 3 whistles.
Let the pressure cool down and once you open the lid add 1 pinch turmeric, salt, chillie pwd and mash the mango and toordal mixture together.
Now make seasoning a pan with all the seasoning ingredients and add the toordhal mixture to it and bring to a boil and stir in the middle for few minutes.

Untill it reaches desired consistency.
Once it is done
Serve with hot rice and Ghee.

Stuffed Kakarakaya

vahreh vah is all about Inspiring others to cook..I think by now you catched the point this is the dish I made with Vahrehvahs receipe .....
From my childhood I am core fan of Bitter guard and would love any receipe made with it..
This was almost my 10th time in 2 months I reapeated this dish...
Most of the people I know some how dont like this vegetable ...but trust me you will love this one .
It will not taste bitter at all.....
Ingredients:
Bitter guards- 4
onions big- 2
chilli pwd (according to your spice level)
amchur pwd(1 tbsp)
chopped corriander(1 handful)
sugar(optional)
turmeric
ginger and garlic paste(1/2 tbsp)
salt

Procedure:
scrape bitter guards , split it and deseed it.



Keep the seeds a side we will use them later
Now take a pan and heat oil in it.
add cumin seeds, fry them and now add onions.
when onion turns soft add turmeric, ginger and garlic paste,salt,basan and bitterguard seeds
when they are cooked nicely add the amchur powder, salt and chilli powder.

cool down the mixture.
now stuff this into the bitterguards.
keep some oil in a pan and cook them on medium flame by covering with a lid.
you are ready with your dish after 20-30 min cooking .
Serve with rice and enjoy your meal.