Simple Suppers: Green Bean-Potato Sabzi

A simple recipe this time, Potatoes with fresh Green Beans for a quick meal on the go. I've always liked Green Beans but I really hate it when they lose their green color as they are cooked. So many nutrients are lost when they are cooked to death- literally. Even the taste changes, and its just a big mess. I wanted to come up with a recipe that would retain the color at least partially so I made part of this recipe in the microwave, and I was quite pleased with the results! The beans were vibrant with a slight crunch to them and the potatoes were nicely browned. The aamchoor and garam masala tasted just right.

Here is the recipe, very helpful when you're short on time.

Green Beans-Potato Sabzi:

1 packet- fresh green beans- washed, trimmed and chopped any way you like
1 small white onion- chopped
1 potato- cook in microwave for 4 mins and chop

1 tbsp- Oil
1 tsp- Cumin Seeds,
A pinch- Asafoetida
1 tsp- Garam Masala
1 tsp- Aamchoor Powder ( dried Mango powder)
1 tsp- turmeric, chili powder and coriander powder
Salt- to taste

In a pan, heat the oil,and add the asafoetida, now the cumin seeds. Wait till they sizzle and add the chopped onions. Cook for a few minutes until they get translucent. Add the potatoes and the beans and fry for 2 minutes. Now add the seasonings and stir well. Transfer everything into a Microwave safe serving dish. Cook for 8-10 minutes or until soft. Serve hot.

Serving Suggestion: Chapatis, Yogurt, Moong Daal and Rice.


Comments OFF. Please email me if you have a specific question on any recipes. Thanks.

Daily Eats: Yogurt Rice

Do you know that I *love* dahi (yogurt)?? There were days when I could eat fresh homemade dahi by the bowlfuls....with a little roasted jeera on top. All that changed when I found out that according to Ayurvedic principles, Cold,refrigerated yogurt is not advised for females. "Chaas", "Lassi", or diluted yogurt with water is however, acceptable.

So now, instead of having a cold yogurt bowl,  I try and have fresh "chaas" with my meals, I add grated ginger and roasted jeera powder or sometimes, just plain chaat masala to it to make the meal more digestible. Try it and feel the difference yourself sometime.
 
This recipe is made with yogurt and rice,and is totally delicious. You can have this either cold or lukewarm, I had it warm. I also served it with some sweet grapes on the side, it was absolute heaven!

This is what you will need:
1 cup rice - soaked in water for at least 30 mins
2 cups- water
1 tbsp- ghee or oil
1 tsp- mustard seeds
1 tbsp- urad daal
1 large red onion-chopped
curry leaves, green chilies - to taste
1 cup yogurt, mixed with a little bit of water- to your desired consistency
Salt, Sugar-to taste
 Cilantro leaves- chopped., for garnish
Cut Grapes, or pomegranate arils - if desired

Wash and soak the rice for at least 30 minutes or more. In a pan, cook the rice until really soft. You don't want fluffy rice here, it has to be soft. Add more water if required to get the soft consistency.

When the rice is cooked, let it cool for a bit. Then, in a separate pan, add the ghee/oil and let it get hot. Add the mustard seeds and the urad daal along with the curry leaves and green chilies. Stir until it crackles. Add the onions and let them turn pink. Add the cooked rice and stir well. Now add the yogurt.water mixture and mix really well. Season the rice with salt, and some sugar. Garnish with chopped cilantro,grapes or pomegranate. Serve lukewarm or cold with some pickles on the side for a light meal any time.

JFI-Paneer roundup coming up in the next post!

Daily Eats-Methi Puri and Chana Daal....and getting back into shape

I tried something different for supper last week. I made methi pooris, but with whole wheat flour, AND I added yeast to it!! It came out wonderful! I was so pleased, as were K and the kiddos. I think I will make my "bhaturas" this way from now on, not with AP flour, but with whole wheat. Do try it sometime.

Now, I usually don't fry, but I wanted to try it,and am so glad....this is going in my favorite recipe folder!

I also made Chana Daal, and added few slices of zucchini in it at the end to make it a little healthier. I served it with a side of pulao, and it was a wonderful meal to come home to after a LONG day.

I prepped the Methi Poori dough early in the morning so it would rise by supper time. All I did was add a little bit of yeast, some chopped methi leaves, some salt and yogurt to bind into Whole wheat dough. I covered the dough with a warm towel and let the yeast get to work!

I prepared Chana Daal from here, the zucchini were my own addition instead of the capsicum. The pulao was basic, made with some mixed veggies from the freezer and ghee.

Now. another topic, I am slowly getting back into my exercise routine after a gap of a couple of months...I am doing more Yoga and drinking my herbal ayurvedic teas each day to keep my digestive "agni" stoked. If you're wondering what that tea is, its nothing more than some ginger powder, cumin powder, fennel powder simmered in some hot water, I add some lemon at times, along with honey. I drink this each day to keep my metabolism strong, and its worked for me. I realllllllly need to work a bit harder though, I am thinking about running on the treadmill again, wish me luck!