Stir Fried Beans

          This is just a simple homemade style healthy stir fried beans cooked with fresh grated coconut and roasted peanuts. This side dish is just perfect with sambar rice, curd rice, dal-chawal or any Indian bread. It is very easy and a quick recipe and can be dished out in a jiffy. So check the step by step pictorial recipe to prepare it. 

• 250-300 gms. French beans, cut into 1" long & steamed
• 2 tbsp. oil
• 1 tsp. mustard seeds 
• pinch of asafoetida
• 1 onion, sliced
• 1" ginger, chopped finely
• 2-3 garlic cloves, chopped finely
• 1-2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1/2 tsp. red chili flakes (opt)
• 2 tbsp. fresh grated coconut
• 2 tbsp. coarsely ground roasted peanuts
• 1-2 tbsp. coriander leaves, chopped

          Heat oil in a pan and temper with mustard seeds and asafoetida. After it stops spluttering, add the onion, ginger, garlic and green chilies. Sauté till light brown. 

          Add the beans and all the dry spices. Stir fry for 2-3 minutes. Add the coconut and ground peanuts. Mix well and switch off the flame. 

          Garnish with coriander leaves and serve as a side dish with rice or chapatti. 

                       Heat oil & temper with mustard seeds & asafoetida. Then add onion,
                       ginger, garlic & green chilies. Saute till light brown. 

                        Add the beans and all the dry spices. Stir fry for 2-3 minutes. 

                        Add coconut & ground peanuts. Mix well & switch off the flame. 

                        Garnish with coriander leaves.

                                  Serve as a side dish with rice or chapatti. 

Black Chickpeas & Peanuts Hummus

          Hummus is a traditional dip from the Middle Eastern regions where it is served along with Arabic bread and / or grilled meat. It can also be relished as a spread on toasted bread and parathas. Healthy, nutritious and yummy, they can be had with veggie crudités, tacos, croutons or chips for a light snack. 

         

           It is usually made of boiled kabuli chana (white chickpeas), that is blended to a smooth paste along with tahini (sesame seeds), garlic and olive oil, being the few main ingredients. But today I would like to share my version of a black chickpeas & peanut hummus that was equally delicious. So you know now what to dish out when you have hunger pangs and when time is a constraint. 

• 1 cup black Chickpeas, soaked overnight
• 1/4 cup roasted peanuts
• 2-3 garlic cloves
• 1-2 green chilies
• 1/4 cup roasted sesame seeds
• salt to taste
• 1/2 tsp. pepper powder
• 2-3 tbsp. olive oil
• 1-2 tsp. lime juice
• 2-3 tbsp. coriander leaves, chopped

          Pressure cook the chickpeas in sufficient water for 5-6 whistles. Drain and blend the boiled chickpeas along with the peanuts, sesame seeds, garlic, green chilies and some water into a smooth paste.

          To it add the remaining ingredients and mix well. Serve as a dip along with veggie crudités or chips. They can also be served as a spread on toast or parathas.

      

Peanut Mutton Curry

          This is an absolutely simple and an easy no-fuss Mutton Curry with some peanuts and few kaffir lime leaves added to it for a nutty and a lemony flavour. I also added potatoes and a few yellow chili peppers that I found at a grocery store here. 

          You just need to marinate the mutton overnight and simmer before you pressure cook. It is that simple. This delicious dish can be relished with plain steamed rice, jeera rice, pulao, plain Biryani, naan, kulcha, tandoori roti or plain chapatti. You may try having with dosa, appam or idiyappam too.

• 500 gms. mutton with bones, curry cut
• 1 onion, 
• 1" ginger
• 4-5 garlic cloves
• 1 tomato, 
• 2-3 tbsp. roasted peanuts
• 3-4 whole yellow chili pepper (opt)
• 1-2 potatoes, cut into halves
• 1/2 cup yoghurt
• salt to taste
• 1-2 tbsp. red chili powder
• 1 tsp. turmeric powder
• 1 tsp. garam masala powder
• 3-4 tbsp. oil

          Grind together onion, ginger, garlic, tomato and peanuts along with some water into a smooth paste.

          Marinate the mutton with the ground paste, yoghurt and all the dry spices overnight. Heat oil in a pan and add the marinated mutton. Cover and simmer on a medium flame till dry.

          Add 1 cup water, potatoes and the yellow chili peppers. Pressure cook for 20 minutes on a low flame after the first whistle. Switch off the flame and allow it to cool down before opening the lid. 

         Serve with plain steamed rice, jeera rice, pulao, plain Biryani, naan, kulcha, tandoori roti or plain chapati. You may try having with dosa, appam or idiyappam.

Ande ka Salan (Egg Curry - Hyderabadi Style)

          For all the egg lovers, here is an amazing Hyderabadi style egg curry, called 'Ande Ka Salan' in the local lingo. It has a distinct flavour that comes from few aromatic spices like sesame seeds, peanuts, fresh coconut, mint and other dry spices. This is the base of the gravy which is both spicy and tangy.

           It can be relished with steamed rice, jeera rice, pulao, plain biryani, tandoori roti, naan, rumali roti or just plain chapati. So go ahead and make this delectable egg curry by following an easy step by step pictorial recipe to prepare this delicacy.

• 2 eggs, boiled
• 2 tbsp. fresh grated coconut
• 1 tbsp. sesame seeds
• 2 tbsp. peanuts
• 3 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 onion, chopped
• 1 sprig curry leaves
• 1 tbsp. ginger-garlic paste
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tbsp. red chili powder
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. tamarind paste mixed in 1 cup water
• 1-2 tbsp. coriander leaves, chopped
• 1 tsp. dried mint leaves, crushed / fresh mint leaves, chopped

          Dry roast the coconut, sesame seeds and peanuts till they give a nice aroma. After it cools down, grind into a powder and keep aside.

          In a bowl, mix together ginger-garlic paste and all the dry spices (except salt) with 1/4 cup water. Keep aside.

          Heat oil in a pan and lightly fry the eggs. Drain and keep aside. Temper the same oil with cumin seeds and mustard seeds. 

          After it stops spluttering, add the onions and curry leaves. Saute till light brown. Now add the ginger-garlic paste and fry till the oil separates. 

          Add the ground spice powder and mix well. Add the tamarind water, coriander leaves, mint leaves and salt. Bring it to a boil and drop in the boiled eggs. 

          Cover and simmer on a medium flame for 2-3 minutes or till the oil starts to float on the surface. Switch off the flame. 

          Transfer to a serving dish and serve with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, rumali roti or just plain chapatti.

                                  Heat oil & lightly fry the eggs. Drain & keep aside. 

                   Temper same oil with cumin seeds & mustard seeds. Than add onions &
                   curry leaves. Sauté till light brown. 

                               Add ginger-garlic paste & fry till oil separates. 

                                 Add ground spice powder & mix well. 

                               Add tamarind water, coriander leaves, mint leaves & salt. 

                                  Bring it to a boil & drop the boiled eggs. 

                    Cover & simmer on med. flame for 2-3 min. or till oil starts to float on the
                    surface. Switch off the flame. 

                   Serve with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori
                   roti, roomali roti or just plain chapatti.

Peanut Mutton Roast

          This is a spicy and a delicious nutty flavored Mutton dry preparation. It is boiled mutton pieces cooked with a medley of spices, including the main ingredient - some roasted peanuts. Enjoy this aromatic delicacy with either pulao, plain biryani, tandoori roti or naan. So check out the step by step pictorial recipe to prepare it.

• 300 gms mutton on bones, boiled with a pinch of turmeric powder
• 3 tbsp. oil
• 3 onions, sliced
• 1" ginger, sliced
• 3-4 garlic, sliced
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. tomato paste
• 1-2 tbsp. roasted peanut powder / paste
• 2-3 tsp. kashmiri red chili powder
• 1 sprig curry leaves
• juice of 1/2 lime
• 1 tsp. coriander leaves, chopped
• few roasted peanuts to garnish

          Heat oil in a pan and sauté the garlic and ginger till they changes colour. Add the onion and continue to fry till light brown.

          Now add the mutton, salt to taste, turmeric powder, peanut paste, tomato paste and curry leaves. Keep sautéing on a low flame for 2-3 minutes.

          Add the red chili powder and 2-3 tbsp. water. Cover and cook for 1-2 minutes. Take off the flame and drizzle some lime juice over it. Serve, garnished with coriander leaves and roasted peanuts.

                                  Heat oil & sauté ginger & garlic first.

                                  Add onions & fry till light brown.

                      Add mutton, salt to taste, turmeric powder, peanut paste, tomato paste

                              & curry leaves. Keep sautéing on a low flame for 2-3 minutes.

                    Add red chili powder & 2-3 tbsp. water. Cover & cook for 1-2 minutes. 
                    Take off the flame & drizzle some lime juice over it.

                              Serve, garnished with coriander leaves & roasted peanuts.

Peanut Chutney - South Indian Style

          This is a simple and a basic peanut chutney that goes very well with any South Indian breakfast like, upma, dosa, idli, pesarattu, uttapam, etc. It is a very good substitute for coconut chutney. You can also add coriander leaves or roasted sesame seeds for a change. A tempering of mustard seeds, curry leaves, asafoetida and urad dal is poured over the end product.

• 1/2 cup roasted,  peanuts
• 2-3 dry red chilies
• 1/2 tsp. tamarind paste
• salt to taste
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• pinch of asafoetida (hing)
• 1/2 tsp. urad dal (split black gram)
• 1 sprig curry leaves

          Grind the peanuts, red chilies, tamarind paste and salt along with 1/4 cup water into a smooth paste. Add little extra water to get a good consistency.

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, urad dal and curry leaves and sauté till the dal changes colour. 

          Pour this tempering over the prepared chutney and mix well. Serve with upma, dosa, idli, pesarattu, uttapam, etc.

                   Grind peanuts, red chilies, salt & tamarind paste with 1/4 cup water into a
                   smooth paste.

                     Heat oil & temper with mustard seeds, asafoetida, curry leaves & urad dal.

                                Pour the tempering over the prepared chutney.

                                  Serve with upma, dosa, idli, pesarattu, uttapam, etc.

Green Papaya Salad

          This is a very healthy and a nutritious Thai style salad, prepared out of grated or shredded green papaya. The dressing has all the flavors and taste - spicy, salty, sweet and sour. Again there are many versions to this dish. 

          Today I prepared this salad by adding some sliced assorted Bell peppers, onion, sliced kaffir lime leaves, coriander leaves and crushed peanuts to the grated raw papaya. I gave a slight twist to it by adding some crushed spicy fried Bombay Duck instead of the usual shrimps. 

          The addition of the roasted peanuts and the Bombay Duck gave a crunchy effect to this dish. It can be made into a veg. version by simply omitting the Bombay Duck. It is a perfect light dinner option along with some clear soup for all the weight watchers.

• 1 & 1/2 cups green papaya, grated
• 3/4 cup assorted Bell peppers, sliced
• 1 onion, sliced
• handful of coriander leaves, chopped
• 3-4 kaffir lime leaves, finely sliced
• 2 tbsp. roasted peanuts, coarsely crushed
• 2 tbsp. spicy fried Bombay Duck, coarsely crushed (opt)
• 2 tbsp. vinegar
• 1 tsp. red chili powder
• salt to taste
• 1/2 tsp. sugar (opt)

          In a bowl, mix together vinegar, chili powder, salt and sugar, Keep aside. In a separate bowl, combine papaya, bell peppers, onion, coriander leaves, lime leaves and peanuts. 

          Sprinkle the crushed Bombay Duck. Just before serving, drizzle the dressing over it and serve.