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Wednesday, January 19, 2011

Black & Butter Beans Subji

I love butter beans, they are a little sweet, big in size, and also known as white Lima beans. They are high in protein, fat-free, and very fibrous, and they help reduce cholesterol. I first saw butter beans in Ralph's salad and bean bar. They have butter beans salad with roasted bell pepper, roasted garlic, and vinegar. I still couldn't forget that taste.

This is very simple recipe. I had some tomato soup left over so I used it as tomato base for this subji. Soup makes gravy thick, tangy, and it also gives rich color to the gravy. You can use canned tomato soup as well. You just have to trust me on this one if you haven't tasted these butter beans and black beans with Indian flavor, it is simply superb.


  • 1 can Butter Beans, drained and rinsed
  • 1 can Black Beans, drained and rinsed
  • 1 tsp Cracked Fenugreek Seeds
  • 1 cup Tomato Soup
  • 1 tsp Cayanne Pepper
  • 1 tsp Roasted Cumin powder
  • 1 tbsp Olive Oil
  • 1/2 tsp Cumin Seeds
  • 1/2 tsp Garam Masala
  • 1/4 tsp Turmeric Powder
  • 1/4 tsp Ginger, grated
  • 1/4 tsp Hing
  • 3/4 cup Water
  • 6-8 Curry Leaves
  • Salt to taste
  • Lemon Juice to taste
  • Cilantro, chopped


1. Heat oil in sauce pan, add cumin seeds, cracked fenugreek seeds.

2. When it begins to splutter, add hing, and the curry leaves. Add ginger and saute for a minute.

3. Now add tomato soup, drained and rinsed beans, cayenne pepper, cumin powder, mix well and cook for 2 minutes.

4. Add water, garam masala, and salt. Bring it to boil, cover with lid, and cook for another 5 minutes on medium heat.

5. Add lemon juice, and chopped cilantro.

6. Serve with roti, paratha, or with rice.


This is my entry to Complete My Thali (CMT)-Kathol co-hosting by Lakshmi, started by Jagruti.

and MLLA-32nd Edition hosted by Sandhyastarted by Susan of The Well Seasoned Cook

Wednesday, January 12, 2011

Hot and Sour Asian Style Linguine

I saw this recipe on "Guy's Big Bite by Guy Fieri" on Food Network. I love to watch his show as his recipes are usually easy to make, funky, and true to their origin. I visited his restaurant "Johnny Garlic's"in Roseville and ate Tortilla cake with Balsamic Aioli, and his famous Garlic Soup which was amazing and needless to say full of garlic.

Coming back to the recipe, when I saw this recipe on TV, I immediately fell in love with it. This is basically a cold salad recipe with raw vegitables and Soba noodles but I changed it a bit and stir fried noodles and vegetables. Also I didn't have Soba noodles in pantry, so I used Linguine instead, and it actually worked very well.


  • 1 pack Linguine, cooked as per packet
  • 1 tbsp Olive Oil
  • 1 tsp Sesame Oil
  • 1 tsp Red Chili Oil
  • 2-3 tbsp Soy Sauce
  • 1 tsp Chili Sause
  • 1 tbsp Hoisin Sauce
  • 2 tbsp Chili Vinegar, (I used Ching's red Chili vinegar)
  • 1 tsp Garlic Paste
  • 1-1/2 tsp Ginger Paste
  • 1-2 Thai Green Chili, finely chopped
  • 1 Carrot, shaved
  • 1-1/2 cup Cabbage, julienne
  • 1 cup Bean Sprout
  • 4 tbsp Scallions, chopped
  • 4 tsp Sesame Seeds
  • 3 tbsp Roasted Unsalted Peanuts, crushed
  • 2 tbsp Cilantro, chopped
  • Salt to taste


1. Heat olive oil, and sesame oil in wok, and saute ginger, garlic, and green chili for 30 seconds.

2. Add cabbage, carrot, and sprouts. Stir fry for 2-3 minutes on high heat.

3. Add soy sauce, hoisin sauce, chili sauce, and salt. Add 2 tbsp water, and stir well.

4. Now mix linguine and mix very well, stir fry on medium high for another 3-4 minutes.

5. Transfer in serving bowl, sprinkle sesame seeds, peanuts, cilantro, red chili oil, and vinegar on to of linguine.

6. Mix well and serve warm.


Tuesday, January 4, 2011

Carrot Halwa Bar With Chocolate Ganache

Chocolate Ganache means mixture of chocolate and cream in French. This recipe is marriage of French and classic Indian sweet together. When I made this, I did not know that how it'll turn out, but let me assure you it was a great combination. Everyone who tasted it liked it.

I used lady fingers for the base of this bar. I have seen two types of lady fingers readly available in market; hard and soft. The hard one is used in Tiramisu, and soft is used in Tiramisu cake. One can also use pound cake for the base.


-- For Carrot Halwa

  • 1 lb Carrot, grated
  • 10-12 Cardamom, powderd
  • 3 tbsp Ghee
  • 1-1/4 cup Whole Milk
  • 1 Cup Mawa/Khoya
  • Hazel Nuts, chopped
  • Sugar to taste

-- For Chocolate Ganache

  • 1 cup Semi-Sweet Chocolate Chips
  • 1 cup Heavy Cream
  • 1-1/2 tsp Orange Zest
  • 1/4 tsp Sweet Butter

-- Other Ingredients

  • Ladyfingers, soft


1. Heat ghee in heavy bottom pan, add grated carrots and cook for 6-8 minutes on medium-low heat.

2. Add warm milk, cardamom, and sugar. Mix well and cook until milk is absorbed 95%. Add khoya, and hazel nuts, keep stirring.

3. Cook for another 10 minutes.

4. Greese deep round plate with little ghee, and put all halwa in it. Let it cool completely.

-- For Chocolate Ganache

1. Heat cream in a saucepan on high heat and bring just to a boil.

2. Remove the pan from the heat and add chocolate chips, and butter in it.

3. Stir cream, butter, and chocolate until thoroughly mixed.

4. Add Orange zest and mix.

-- For Carrot Halwa Bar

1. Cut carrot halwa in size of lady fingers.

2. Dip half lady fingers in chocolate gnache. Then put halwa on top of it.

3. Refrigerate this bar for 40-45 minutes and serve.