Showing posts from March, 2015

Soybean Curry

Soybean or soya bean is a species of  legume. Soy is a good source of protein, amongst many others for Vegetarians and Vegans or for those who want to reduce the amount of meat they eat. Soybeans occur in various sizes and in many hull or seed coat colors, including black, brown, blue, yellow and green.

The beans can be processed in a variety of ways. Common forms of soy include soy meal, soy flour, soy milk and tofu. Soybeans are also the primary ingredients involved in the production of Soy Sauce.

Today I made a healthy and delicious soybeans curry. Very nutritious dish which is high in protein and calcium. Here goes the recipe....

We need:

Soybeans 1 cup
Onion 1 medium sized
Tomato 1 large
Green chili 2
Curry leaves 4
Cumin seeds 1/2 spoon
Turmeric powder 1/2 spoon
Chili powder 2 spoons
Garam masala 1 spoon
Ginger garlic paste 1/2 spoon
Salt to taste
Yogurt 1 spoon
Chopped cilantro 1/4 cup
Oil 4 spoons


Soak soybeans in water over night.
Wash thoroughly and presser cook for 2 whistles.
Drain wat…

Rajma Salad ~ Red Kidney Bean Salad

It is always nice to have light food for dinner. Me and hubby dear have salad and fruits for dinner. We usually have green salad including kale, carrots, lettuce, sprouts and some nuts with store bought seasoning. But for today I wanted to try some thing new which would be filling yet healthy. Few spoons of lime juice and the crunchiness of onions gives this salad a very nice taste and texture.

Beans have significant amounts of fiber. They are also high in protein, complex carbohydrates and iron. One such kind is red kidney bean or rajma. Today I have soaked and boiled these red kidney beans to add to my veggi salad. 

So the final post for BM 50 and the 3rd recipe for the theme "One Ingredient different category"  is Rajma salad or Bean salad. Here goes the recipe.....

We need:

Rajma 1/2 cup
Chopped cucumber 1/4 cup
Chopped tomato 1/4 cup
Chopped onion 1/4 cup
Chopped cilantro 3 spoons
Lime juice 4 spoons
Salt to taste
Black pepper powder 1/4 spoon


Soak rajma or kidney beans ove…

Rajma Tikki

Rajma  or Kidney beans are a rich source of iron that increases your energy levels. These beans are also high in fiber, protein and complex carbohydrates that stabilize blood sugar levels. There are many other health benefits of Rajma which are good for your hair and skin too.

For day 2 under "1 Ingredient different categories" am here with a healthy and tasty snack " Rajma Tikki". Mashed rajma along with some spices and flours makes these tikki not only crunchy but also gives wonderful taste. Perfect for evening snack and a  great appetizer for parties. My family and friends loved these healthy bites, specially my kids. Please do try this yummy snack, here goes the recipe.....

We need:

Rajma 1 cup
Potato 1 medium
Onion 1 small
Green chili 1
Cilantro 1/2 cup
Gram flour 3 spoons
Corn flour 1 1/2 spoon
Cumin seeds 1 spoon
Salt to taste
Chili powder 1/2 spoon
Oil for deep frying
Bread crumbs 3 spoons


Soak rajma over night.
Wash the rajma now and presser cook with water for 2 …

Rajma Biryani ~ Spiced Red Kidney Bean Rice

Rajma or the  red kidney beans  are very popular in India. Although the kidney bean is not of Indian origin, it is part of regular diet in Northern part of India. It got its name as Kidney bean because the bean looks in a shape of Kidney. The combination of Rajma and rice is a top favorite dish for North Indians, specially in Punjab. Click here to see other benefits of adding  Rajma to your meal.

Today we are starting with 4th week of BM 50. My theme for this week is "1 Ingredient in different category". So for next 3 days I will be cooking Rajma / Red kidney bean in different categories. For day 1 am here with Rajma Biryani. Spicy and Healthy Biryani served with raita is my todays special dish. Here goes the recipe......

We need:

Rajma 1 cup
Basmathi Rice 3 cups
Onion 1 medium
Chopped Cilantro 1/2 cup
Chopped Mint leaves 1/2 cup
Fried onions 1/2 cup
Slit green chilies 3
Ginger garlic paste 1 spoon
Chili powder 1 spoon
Turmeric powder 1/2 spoon
Salt to taste
Shan Sindhi Biryani masala 2 s…

Methi Dal ~ Menthi Kura Pappu

Dal is cooked at least twice a week in my kitchen. There are various dal recipes, but I must say this is one of the healthy and yummiest dal for all ages. Methi dal is one of the healthy dal, mostly cooked in Andhra, southern state of India. Adding tomato, onion and green chilies along with fresh methi leaves to toor dal makes a delicious dal to go with hot rice. Slight bitterness of the fenugreek leaves gets balanced by adding  tomato and onion.

So this yummy dal goes to day 3 under Methi dishes for BM 50. Here goes the recipe.....

We need:

Methi leaves / Fenugreek leaves 1 cup
Toor Dal 1 cup
Tomato 1 small
Cilantro / Fresh Coriander leaves 1/4 cup
Chopped onion  1 spoon
Haldi / Turmeric powder 1/4 spoon
Chili Powder 1/4 spoon
Green chili 2
Salt to taste

For Tempering:

Cumin seeds 1/4 spoon
Mustard seeds 1/4 spoon
Udad dal 1/2 spoon
Red chili 1
Curry leaves 4
Oil 3 spoons


Carefully remove methi leaves from the stems.
Wash thoroughly and keep aside.
Now wash the toor dal 2 to 3 times and transfer …

Methi pakoda ~ Fenugreek Leaves Fritters

Yahoooo! its my 400th post today, its been a wonderful journey cooking and posting various recipes. Celebrating this occasion with a lovely snack ~ Methi Pakoda. My son who is a very picky eater too loved this dish. As it was  snowing and raining for past 2 weeks, made  these crispy and yummy pakoda's to munch on a cold winter evening. Having these pakoda's seems  like you are in heaven.
Today, for week 2 and day 2 of  50th edition of Blogging Marathon, am here with the simple yet tasty Methi Pakoda. Here is the recipe.....

We need:

Fresh methi / fenugreek leaves 1/2 cup      
Sliced onion 1/2 cup.          
Chopped cilantro 1/4 cup.
Gram flour / besan. 1 cup
Rice flour 1/4 cup.    
Salt to taste
Chili powder 1 spoon  
Chaat masala 1/2 spoon
Ginger Garlic paste 1/4 spoon
Oil for deep frying


In a mixing bowl add sliced onions, chopped Methi leaves, chopped cilantro, ginger garlic paste, chili powder, rice flour and gram flour.
Mix well and add salt to taste.
Add very little water t…

Methi Mutton Curry ~ Mutton Curry with Fenugreek Leaves

Very very happy to say that we are into 50th edition of Blogging Marathon. Its been a wonderful journey with the awesome  bloggers since 5th Edition. Got a chance to learn many things from the team, of course still going on. Need to improve a lot. Thank you once again Srivalli for the wonderful group you have made.

Today we are starting with 2nd week of BM 50, my theme for this week is to cook dishes with Methi leaves / Fenugreek leaves for next 3 days.  Fenugreek is used as a herb used dries or fresh. Fresh leaves are an ingredient in many Indian dishes. Sprouted fenugreek seeds are used in salads. For day 1, I have added  these fresh leaves to mutton to make a simple and delicious curry.

My kids made my day today, they usually do not eat mutton. But today they loved to have this  yummy curry with soft roti's. Here goes the recipe......

We need:

Mutton  2lbs / 1/2 kg
Fenugreek leaves / Methi 1 cup
Onion 1 medium size
Tomato 1 medium size
Slit green chilies 2
Curry leaves 4
Salt to taste