BEANS SUBZI

Ingredients

1/2 kg French beans cut  into 1/2 inch pieces
1 Onion finely chopped
1 tsp Cumin seeds
1 Tomato chopped
1 tsp Turmeric powder
1 tbsp Coriander powder
1 tsp Cumin powder
Pepper powder as per taste
1 no. Green chilly chopped
Salt as per taste

1 tbs Olive oil

Method

Heat 1 Tbsp of oil in a pan or Kadai in medium to high heat.
Add the cumin seeds and let it crackle. Once cumin seeds starts crackling, add the onions and green chilly.
Saute onion until they are translucent.
Add the french beans  with salt. Toss for a while then cover and cook until both beans are half cooked. Stir in between to avoid burning of the vegetables.
Add the masala's and tomato, fry until tomato is done.
Add little  water , Cover and let this simmer for 5 minutes in low heat.
Serve hot with Rice, chapati,or puri . It is a perfect side dish.

SPINACH ALU PARATHA

Ingredients

2 cups whole wheat flour/atta

200- 250 grams spinach/palak

2 green chilies, finely chopped

2 tsp oil or ghee

a pinch of asafoetida/hing (optional)

salt as required

oil or ghee for frying the parathas

Method

Rinse the spinach leaves very well in water, drain them.

Heat water and boil the spinach leaves in hot water for 5 to 7 minutes.Strain and keep some of the stock in which we have boiled the spinach leaves.Puree the spinach in a blender.

In a large bowl mix the whole wheat flour with salt, green chili and asafoetida.

add the spinach puree and 2 tsp oil, mix well.

Add required amount of stock or water and make a smooth dough.

Take a medium size ball from the dough, roll the dough ball into a small circle. 

Spread some oil or ghee on the top of the rolled dough. Fold one side, apply the oil or ghee on the folded side, again bring the edges together and fold.

You will get a triangular shape,roll into a medium sized parathas.

On a hot tava, cook the palak paratha with some oil or ghee till they are crisp and brown from both side.

Serve the palak paratha hot with yogurt or pickle.

RAJMA MASALA

Ingredients

1 cup rajma or kidney beans 

2 large onions finely chopped
2 medium to large tomatoes chopped
1 tbsp ginger garlic paste
1 tbsp coriander powder 

1 tsp red chili powder 
¼ tsp turmeric powder 
a pinch of asafoetida or hing (optional)

1 tsp garam masala powder
1 tsp cumin seeds 
1 tsp kasuri methi or dry fenugreek leaves, crushed
2 tbsp butter 
salt as required

Method

Rinse and soak the rajma or kidney beans in enough water overnight or for 8-9 hours. Next day, discard the water and rinse the beans again in fresh water.
In a pressure cooker, take both the rajma and 4 cups water. Pressure cook on a medium to high flame for 15-20 minutes. When the rajma is cooking, you can chop the onions, tomatoes etc. When the pressure settles down on its own, open the lid, check if the rajma is cooked or not by taking a bite or pressing a bean.I f they are not cooked completely, then pressure cook again adding some water if required for some minutes.
Heat  butter in a pan, add cumin first and let them crackle & get browned.
Then add onions and saute them till they are  golden brow, take care not to burn them as this will impart bitter tones in the curry.
Now add the ginger-garlic-chili paste. stir and saute for 5-10 seconds on a low flame.
A dd the tomatoes, saute for 2-3 minutes till the tomatoes become soft.
Add  turmeric powder, red chili powder, coriander powder,  and garam masala powder.
Stir and saute the whole masala mixture till the fat starts leaving the masala.
Remove the beans alongwith the water and add them to the masala.
Add salt and stir the whole curry mixture.
Simmer without a lid for 10-12 minutes or more till the curry thickens slightly, it should not be watery.
Mash a few rajma beans with the spoon, this helps to thicken the curry.
Add the kasuri methi , stir & simmer rajma masala for 30 seconds to 1 minute. switch off the fire.
Serve rajma masala restaurant style with steamed basmati rice,jeera rice or naan.

CHICKEN TIKKA MASALA

Ingredients

1/2 kg boneless chicken pieces cut into bite size pieces

1 tbsp ginger garlic paste

1 small onion finely chopped

2 tomatoes finely chopped or 1 cup tomato purée

1 tsp cumin powder

2 tsp coriander powder

1-2 tsp chilli powder

1/2 cup milk

2 tbsp oil

For marinade

2 tbsp yogurt

1 tbsp ginger garlic paste

1 tsp cumin powder

Salt as per taste

1 tsp garam masala powder

1-2 tsp chilli powder

1/ 2 tsp lemon juice

Method

Marinate chicken with the ingredients and keep aside for 2 hours.

Grill the chicken pieces until done and keep aside.

Heat oil in kadai, add ginger garlic paste, fry until raw smell goes.

Add chopped onions and sauté till brown .

Add tomato puree ans saute for 5 minutes.

Now add cumin powder, coriander powder , chilli powder, salt and sauté till spices coat with onion tomato mixture.

Put grilled chicken pieces into it and sauté well on high heat.

Add milk and stir till thick.

Yummy chicken tikka masala is ready!!!!

P.s. You can add chilli powder according to your spice level. 

This tikka masal tastes even better on the next day.

VEG OATS PANCAKE

Ingredients

1 cup oats flour
1/2 cup grated carrot
1/2 cup finely chopped spinach 
2 tbsp finely coriander leaves
2 tsp finely chopped green chilli
salt to taste1/2 tsp fruit salt 
1 1/2 tsp oil for greasing and cooking

Method

Combine all the ingredients, except the fruit salt, along with 1 cup of water in a deep bowl and mix well to form a batter of dropping consistency.

Just before making the pancakes, sprinkle the fruit salt and 2 tsp of water over the batter.

When the bubbles form, mix gently.

Heat a non-stick tava (griddle) and grease it using ¼ tsp oil.

Pour a spoonful of the batter on it and spread in a circular motion .

Cook, using ¼ tsp of oil, till it turns light brown in colour from both sides.

Repeat with the remaining batter to make 4 more pancakes.

Serve immediately with maggi masala chilli sauce.