Beans coconut Curry

Ingredients: 

 Cut Beans- 2 Lbs 

Finely Chopped Onions -1cup 

Grated Coconut (Dry or Fresh)- 2-3Tbsp 

Dry Red Peppers-4 (Use 1 for seasoning) 

Coriander Seeds- 1Tbsp 

Mustard Seeds- 1tsp 

Cumin Seeds-1tsp 

Oil-1 1/2 Tbsp 

Salt-1tsp or as per taste

  Method: 

 Heat oil in a pan, add mustard seeds, dry red pepper pieces and cumin seeds. When they are splattering add cut beans, saute for 2- minutes, cover and cook until beans are almost tender. Meanwhile take remaining dry red peppers, Coriander seeds and grated coconut, grind into powder, and transfer to a bowl and mix with chopped onions, add to the beans, saute altogether for 7-8 minutes or until onions becomes tender. Serve hot with Rice or Chapati.

  Note: Eggplant, Potato, Tindora, Okra, Bell Pepper, Zucchini can be cooked in the same manner.

Veggie Patties

Ingredients:

Grated Sorakaya - 1cup
Grated Carrot - 1cup
Boiled and mashed potato-1cup
Rice flour-1cup
Green chilli paste-1 1/2 tsp
Sesame seeds-1Tsp
Finely Chopped Onions- 1cup
Curry Leaves-few
Chopped Cilantro- 1/4 cup
Salt-1tsp or as per taste
Oil for deep frying

Method:

Mix all the above ingredients together except oil and make patties and deep fry them or can be pan fried also, to reduce the calories. Serve hot with Ketchup or Coconut chutney.

Bell Pepper - Tomato Soup

Ingredients:

Finely Diced Bell Pepper - 1cup
Finely diced Tomatoes-1cup
Finely Diced Cucumber (Keera)- 1cup
Finely diced onion - 1cup
Garlic-2 cloves
Chopped Coriander-1Tbsp
Vegetable broth-4cups
Tomato Puree- 1cup
Lime Juice-1tsp
Olive oil or Butter- 1tsp
Black pepper powder-1/2tsp
Salt-1/2 tsp or as per taste

Method:

Heat oil or butter in a pot add garlic and onions, saute until onions are clear. Add bell pepper, cucumber, tomatoes and tomato puree mix well and add vegetable broth. Cover the pot reduce the heat to medium low cook for 15-20 minutes. Add salt and pepper powder, garnish with chopped coriander leaves and serve hot.

Cauliflower, Coriander Soup

Ingredients:

Cauliflower florets- 2cups
Finely chopped onion- 1/2 cup
Vegetable Broth- 4cups
Chopped Coriander leaves- 2Tbsp
Butter-1tsp
Bay leaves-2
Skim milk- 1/2 cup
Black pepper powder-1/2tsp
Salt-3/4 tsp or as per taste


Method:

Heat butter in a pan, add bay leaves, finely chopped onions and saute until onions are clear. Add cauliflower florets and 1 1/2 Tbsp coriander leaves, saute for 5 minutes. Add vegetable broth, reduce the heat to low, and cook for 15-20 minutes. Let it cool down to room temperature, remove the bay leaves place in blender, and grind into a smooth gravy. Place this in a pot again and add milk and mix very well, and cook for 8-10 minutes more. At the end add salt and pepper powder, garnish with chopped coriander and serve hot.

Note: One can substitute milk with low fat coconut milk also.

Protein Rich Masala Kichidi

Ingredients:

White or Brown Basmathi Rice - 2cups
Toor dal-1/2 cup
Soaked and sprouted whole moong or Moongdal- 1/2 cup
Soaked and sprouted black chana- 1/4 cup
Firm Tofu- 1cup (Dice into small pieces)
Finely chopped onion- 1/2 cup
Slivered almonds-few (Toasted)
cinnamon-1piece
Cloves-3
cardamom-1
Bay Leaves-2
Oil- 3tsp (Can be used more oil if anybody wants)
Salt-1 tsp or as per taste
Chopped coriander leaves- 2Tbsp

For Masala:

Large onion-1
Green chillies-2
Anise seeds -1tsp
Poppy seeds-1tsp
Small cinnamon piece-1
Cloves-2
Ginger -small piece
Garlic- 2 cloves
Cardamom-1

Note: Grind all above masala ingredients into a paste and set aside.
Stir fry tofu pieces in 1 tsp oil and set aside.

Method:

Pressure cook all the dals together and set aside. Heat 1 tsp oil in a pot, fry whole masala ingredients (Cinnamon, cardamom, cloves and bay leaves), add chopped onion and saute until clear. Add rice and fry for few minutes and add water and half the salt, cook until rice is done.

Heat 1 tsp of oil in another pan, place the ground masala paste, fry until nice aroma comes or till raw onion smell is gone. Add 1 cup of water and remaining salt, while cooking, mix cooked dal and cook until becomes like a thick gravy. Add the cooked rice mix very well, cook in low heat for 5 minutes. At the end add the sauteed tofu pieces, mix well and garnish with chopped coriander and toasted almonds, serve hot.

Dal (Pappu) Payasam

Ingredients:

Moong dal (Pesara Pappu) - 1/2 cup
Chana dal - 1/2 cup
Rice - 1/2 cup
Fresh grated coconut - 1/4 cup
Sugar - 2 - 2 1/2 cups
Milk - 1/2 gallon
Cashews - 12-15
Raisins- 2Tbsp
Cardamom powder - 1/4 tsp
Ghee- 3 -4 Tbsp
Water- 1 1/2 cup

Method:

Fry cashews, chana dal and moong dall in a little ghee, one at a time and set aside. Boil water in a pot add chana dall and rice, cook for 10 minutes or half done. Add moong dall and cook for some more time and add milk, and reduce the heatand cook until rice and dalls are cooked well. Add sugar and mix well and cook in a low heat for 3-5 minutes more. At the end add remaining ghee, coconut, cardamom powder, cashews and raisins, mix well and serve hot as a dessert.

Alasanda kayala (Long beans) Curry

Ingredients:

Cut Long Beans - 2 cups
Diced Tomato - 1/2 cup
Chopped onions-1/2 cup
Chopped green chillies - 1tsp
Ginger garlic paste - 1 1/2 tsp
Turmeric-1/4 tsp
Chilli powder- 1/4-1/2 tsp ( to taste)
Coriander powder-1tsp
Salt- as per taste
Turmeric - 1/4 tsp
Curry leaves- few
Chopped Coriander leaves - 1 Tbsp
Oil- 1Tbsp
Mustard seeds-1tsp
Jeera (Cumin seeds) - 1/2 tsp


Method:

Heat oil in a pan, fry mustard seeds, jeera until they splatter, add curry leaves, green chillies, onions, ginger garlic paste, corianer powder and turmeric and fry until onions turn light brown color. Add cut long beans and mix well, cover with lid and reduce the heat, cook for 10-12 minutes or until bean are almost cooked. Add diced tomatoes, salt and chilli powder, cook until beans are soft. Add chopped coriander before end. serve hot curry with Rice or Roti.