Sheem Paturi (Flat Beans Curry - Bong Style)

 

           Paturi is a traditional Bengali recipe where the fish is coated in mustard paste and is steamed. It is generally cooked, wrapped in a banana leaf. But today I would like to share my version of a paturi style recipe with flat beans. 

          It is a very simple, easy and equally delicious dish. As banana leaf was not available, I cooked the flat beans, mixed with all the mentioned ingredients in a dum style. This side dish can be had with steamed rice or chapattis. So check out an easy step by step pictorial recipe to prepare this regional dish. 

• 400 gms. flat beans, chopped in half
• 1 onion, sliced
• 2 green chilies, chopped
• 3-4 garlic cloves, chopped
• 2-3 tbsp. fresh grated coconut
• 2 tbsp. coriander leaves, chopped
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. nigella seeds
• 1/2 tsp. cumin powder
• salt to taste
• 1 tbsp. mustard oil

          In a pan / kadai, transfer the chopped flat beans and all the above mentioned ingredients. Mix everything well. 

          Cover and cook on a low flame by sprinkling some water at intervals till it is done.

          When the veggie turns soft, switch off the flame. Your curry is done. It is that simple and easy.  Relish as a side dish with either steamed rice or chapatti.

                   In a pan / kadai, transfer the chopped flat beans

                     and all the above mentioned ingredients. 

                       Mix everything well. 

Cover & cook on a low flame by sprinkling some water at intervals till it is done.

          When the veggie turns soft, switch off the flame. Your curry is done. 

           Relish as a side dish with either steamed rice or chapatti.

Flat Beans / Surti Papdi Korma

          Today I would like to share a simple Korma style Flat Beans curry that you can have as a side dish with both rice or chapattis. It is also known as Sem ki Phali or Papdi. Just a blend of few basic ingredients for the gravy makes this dish very delicious. 

          The addition of ghee to the end product enhances the flavour and makes it very aromatic. So go ahead and try it by checking out the step by step pictorial recipe to prepare it.

• 300 gms. flat beans,
• 1 onion, chopped
• 1" ginger, chopped
• 3-4 garlic cloves
• 1-2 fresh chilies
• 1 tomato
• 2-3 tbsp. oil
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 tsp. tomato paste
• salt to taste
• 1/2 tsp. sugar
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 1/2 tsp. turmeric powder
• 1 tsp. ghee

          Cut the ends of the flat beans. Wash and drain them. Grind the onion, tomato, ginger, garlic and chilies to a coarse paste. Keep aside.

          Heat oil in a pan and temper with cumin seeds and asafoetida. Sauté for a few seconds. Now add the ground onion paste and keep frying on a medium flame till almost dry.

          Add the tomato paste and all the dry spices (except salt). Sauté well till the oil separates. Then add the flat beans, salt and sugar. Mix everything well and add 1/2 cup water.

          Cover with a lid and simmer till the beans are soft. Keep stirring at intervals and sprinkle more water if needed. 

          When done, add the ghee and switch off the flame. Serve as a side dish with rice or chapattis.

                  Grind onion, tomato, ginger, garlic & chilies to a coarse paste. Keep aside.

                                Cut the ends of the flat beans. Wash & drain them. 

                   Heat oil & temper with cumin seeds & asafoetida. Sauté for few seconds. 

                      Add ground onion paste & keep frying on med. flame till almost dry.

                    Add tomato paste & all dry spices (except salt). Sauté till oil separates. 

                                 Then add flat beans, salt & sugar. 

                                 Mix well & add 1/2 cup water.

                                  Cover & cook till done. Add ghee & switch off the flame.

                               Serve as a side dish with rice or chapattis.

Hummus with Indian Tadka - Fusion Style

          Hummus is a traditional Mediterranean dip which is served with Arabic bread and / or grilled meat. It is prepared with boiled white chickpea and can also be relished as a spread on bread toast and parathas. Healthy and nutritious, they can be had with veggie crudités for a light meal any time of the day. 

          Today I bring to you my version of a Mediterranean Hummus that is both spicy, tangy and a wee bit different from the original recipe. It is prepared with boiled mixed beans and roasted peanuts along with other ingredients. A tadka (tempering) is then poured over the end product to give it an Indian flavour.  

• 1 cup mixed beans (lima beans, broad beans, kidney beans & white chickpeas), soaked overnight
• 1/4 cup roasted peanuts
• 2 green chilies
• 2 garlic cloves
• 1/2 tsp. cumin powder
• 1/2 tsp. coriander powder
• 1 tsp. pepper powder 
• juice of half lime
• handful of coriander leaves, chopped
• 2 tbsp. yoghurt
• salt to taste
• 2-3 tbsp. olive oil
• 1/2 tsp. mustard seeds
• pinch of asafoetida
• 1/2 tsp. cumin seeds
• 1 sprig curry leaves
• 1 tsp. urad dal (split black gram)
• few roasted peanuts & pinch of red chili powder to garnish

           Pressure cook the mixed beans for 10 minutes on a low flame after the first whistle. Drain and keep aside to cool.

          Blend along with peanuts, garlic, green chilies, cumin powder, coriander powder, salt, pepper powder, lime juice and yogurt into a smooth paste. Add coriander leaves and mix well.

          Heat oil in a pan and temper with mustard seeds and cumin seeds. After it stops spluttering, add asafoetida, curry leaves and urad dal.

          Sauté for a few seconds and pour this tempering over the hummus. Garnish with roasted peanuts and a pinch of red chili powder. 

           Serve as a dip with veggie crudités or chips. They can also be relished as a spread on bread toast and parathas.

         

Mixed Beans Hummus (Mediterranean Dip - Fusion Style)

          Hummus is a traditional Mediterranean dip which is served with Arabic bread and / or grilled meat. It is traditionally prepared with boiled white chickpea and can also be relished as a spread on bread toast and parathas. Healthy and nutritious, they can be had with veggie crudites for a light meal any time of the day. 

          So here is a hummus made of mixed beans that is spicy, tangy and a wee bit different from the original recipe. Beans in general, are a powerhouse of vitamins, minerals, proteins and fibre. So they need to be incorporated in our daily diet as far as possible. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare this amazing delicacy.

• 1 cup mixed beans (lima beans, broad beans, kidney beans & white chickpeas), soaked overnight
• 1/4 cup roasted sesame seeds
• 2 green chilies
• 2 garlic cloves
• 1/2 tsp. cumin powder
• 1/2 tsp. coriander powder
• 1 tsp. pepper powder 
• juice of half lime
• handful of coriander leaves, chopped
• 2 tbsp. yoghurt
• 2-3 tbsp. olive oil
• salt to taste
• few boiled beans, extra olive oil, pinch of red chili powder & coriander leaves to garnish

          Pressure cook the mixed beans for 10 minutes on a low flame after the first whistle. Drain and keep aside to cool.

          Blend along with sesame seeds, garlic, green chilies, cumin powder and coriander powder into a smooth paste with required quantity of water.

          To it add the salt, pepper powder, lime juice, coriander leaves, olive oil and yoghurt. Mix everything well. 

          Garnish with chopped coriander leaves, olive oil, boiled beans and a pinch of red chili powder. 

          Serve as a dip along with some cucumber sticks, carrot sticks, bell pepper sticks or croutons. They can also be relished as a spread on bread toast and parathas.

      

                  Soak beans overnight & then pressure cook for 10 minutes on a low flame.

                                  The boiled beans.

                    Blend boiled beans, roasted sesame seeds, green chilies, cumin powder, 
                    coriander powder & garlic to a smooth paste.

                                  The ground paste.

                   To the ground paste - add coriander leaves, salt, pepper powder, lime juice, 
                    yoghurt & olive oil. Mix well.

                   Serve as a dip, garnished with boiled beans, coriander leaves, olive oil & a 
                   pinch of red chili powder.

Mixed vegetable Korma - South Indian Style

          Korma in general is a very popular side dish in South Indian Cuisine. But it differs from one region to the other. At few places it is cooked, adding yoghurt and in others, coconut-cashew paste is used. 

          Whatever the version, it is a delectable dish to be relished either with rice or chapatti. In the south, it is best enjoyed as an accompaniment along with appam, idiappam or Biryani. So check out the step-by-step pictorial recipe to prepare it.

• 1 big bowl (5-6 cups) mixed veggies
• (raw papaya, french beans, broad beans, potato, yam, carrots, eggplants, bottle gourd, red pumpkin)
• 2-3 tbsp. oil
• 1-2 dry red chilies
• 2 star anise
• 2-3 green cardamoms
• 1" cinnamon stick
• 5-6 cloves
• 2 bay leaves
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1-2 sprig curry leaves
• 1 tsp. ginger-garlic paste
• 1 tsp. tomato paste
• 1 tbsp. roasted coriander-cumin powder
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp./ garam masala powder
• salt to taste
• 2-3 tbsp. fresh coconut, grated
• 1-2 fresh green chilies
• 5-6 cashew nuts
• coriander leaves to garnish

          Grind together coconut, green chilies and the cashews into a paste. Keep aside. Make a paste with the ginger-garlic paste, tomato paste and all the powdered spices (except salt) mixed with 1/4 cup water. Keep aside. 

          Heat oil and temper with dry red chilies, bay leaves, cardamoms, cloves, cinnamon, star anise and cumin seeds. After it stops spluttering, add the onion and curry leaves. Sauté till light brown.

          Now add the ginger-garlic paste and sauté on a low flame till the oil separates. Now add the chopped veggies and salt and mix well.

          Add 2 cups water and simmer, covered for 12-15 minutes till the veggies turns soft. Add the coconut paste and 1 cup water and continue to simmer till the gravy slightly thickens. 


  

                     Heat oil & temper with bay leaves, cumin seeds, star anise, cardamoms, 
                     cloves, cinnamon & dry red chilies.

                       
                                  Add onion & curry leaves. Sauté till light brown.

                  Add ginger-garlic paste, tomato paste & all dry spices (except water) mixed
                  with some water.

                                 Add chopped veggies & water. Cook till veggies turns soft.

                    Add coconut paste & some more water. Simmer till gravy slightly thickens.

                                 Serve, garnished with coriander leaves.