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.


Ingredients:-

• 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
  

Method:-

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.

Enjoy...

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

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.

Ingredients:-

• 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
  

Method:-

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.

Enjoy...

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.


Ingredients:-

-- 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
  

Method:-

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.

Enjoy...

Dal Fry

Dal Fry and Jeera rice are my family favorite meal. Whenever all my family members get to gather, all of them want dal fry. It is quick to make so we can spend more time playing cards, board games, gossips, laughs, and talks :))) Its best for cold winters as it can be cooked to be very spicy. I guess in every home they have their own dal fry recipe and I am sharing mine here.

Ingredients:-

• 1/2 cup Toor Dal
  
• 1/4 cup Chana Dal
  
• 1/8 cup Yellow Moong Dal
  
• Lemon Jiuce
  
• Pinch Of Hing
  
• Salt to taste
  
• Scallion, chopped
  

-- For Dal Fry Masala

• 1 Big Onion, chopped
  
• 2 Medium Tomato, chopped
  
• 1 tsp Ginger Paste
  
• 1 tsp Garlic Paste
  
• 1-2 Green Chilli, chopped
  
• 1 tsp Red Chilli Powder
  
• 1 tsp Garam Masala
  
• 1 tbsp Dhania-Jeera Powder
  
• 1/4 tsp Turmeric
  
• 6-7 Curry Leaves
  
• 3-4 tbsp Olive Oil
  
• 1 tbsp Ghee
  
• 1/4 tsp Mustard Seeds
  
• 1/4 tsp Cumin Seeds
  
• 1/8 tsp Fenugreek Seeds, cracked
  

Method:-

1. Soak all the dals together for 5-6 hour. Pressure cook it until they become soft.

2. Heat oil in sauce pan, add cumin seeds and mustard seeds. Allow them to crackle, then add cracked fenugreek seeds, curry leaves.

3. Add onion, ginger paste, garlic paste, green chilli, and little salt. Cook them on medium heat until they become soft.

4. Add tomatoes, red chilli powder, garam masala, turmeric powder, dhania-jeera powder, and 1 tbsp water.

5. Mix well, cover pan with lid, and cook this masala on medium-low heat for 4-5 minutes or until onion and tomatoes are cooked.

6. When you see oil and ghee start to get separated on the surface, add cooked dal, and stir it lightly. Also add 1 cup of water and mix them well.

6. Adjust salt and add lemon juice. Bring it to boil, and cook for another 5 minutes on medium heat.

7. Garnish with chopped scallions and serve piping hot.

Enjoy...

Tips :-

1. Drizzle few drops of mango pickle oil while serving dal in bowl.

2. You can freeze this masala for 6-7 days in freezer.

3. Use 3-4 tbsp Dal Fry masala in pulav, or subjis.

Enjoy...

Dear friend Jayanthy sharing this award with me, thanks you so much Jayanthy :)).



I want to share this award with all of you :)) Happy Holidays friends :))

Also Check out my upcoming posts..

Carrot Halwa Bar With Chocolate Ganache



Hot and Sour Asian Style Linguine



Enjoy...

Red Cabbage Pulav (My Tribute to "Avatar" Colors)

While watching Avatar, I loved the special effects, futuristic gadgets, messages like save trees, save earth, mesmerizing Pandora, the unbelievable Hallelujah mountains, and above all I was enthralled by the colors of nature spread throughout the movie; but in my opinion, purple-ish blue (Avatar blue) gave the film its identity.

While cooking, I don't like to use food colors as nature itself has many different colors that would make your dish look beautiful. I wanted my rice to have this Avatar-blue color without the use food coloring, and I think red cabbage actually made it even more eye-catching than the food color.

This recipe is very simple but I and my guests, who tried this, agreed that use of pickled turnips gave it an extra kick in taste and added another totally different dimension for the eyes. Here goes my tribute to "AVATAR" colors.

Ingredients:-

• 1 cup Red Cabbage, Grated
  
• 2 cups Red Cabbage Water
  
• 1 cup Basmati Rice
  
• 3 Garlic Cloves, minced
  
• 1/4 tsp Ginger, grated
  
• 3-4 Green Chilli, chopped
  
• 14 tsp Red Chilli Powder
  
• 1/2 tsp Cumin Seeds
  
• 1 Bay Leaf
  
• 2 Cloves + 2 Extra
  
• 2 Green Cardamom + 1 Extra
  
• 1 Cinnamon + 1 Extra
  
• 1 cup Mix Vegetables, (Corn, Carrot, Peas, Lima Beans)
  
• 2-3 tbsp Pickled Turnips, chopped
  
• 1 tbsp Olive Oil
  
• Pinch of Turmeric Powder
  
• Salt and Pepper to taste
  

Method:-

1. Grate red cabbage, and squeeze all water from cabbage. Keep grated cabbage and squeezed water aside.

2. In microwave safe bowl, boil vegetables with some water, little salt, black pepper, 2 cloves, 1 cinnamon. Drain well.

3. Heat oil in pan, add Cumin seeds, cloves, bay leaf, cardamom. Saute ginger, garlic, chilli, grated cabbage for 30 seconds.

4. Add rice, turmeric, dhania-jeera powder, red chilli powder. Mix well and saute for 30 seconds.

5. Add red cabbage water, and bring it to boil, turn down the heat on medium low, cover with lid, and cook until rice is done.

6. Fluff up the rice with fork and add vegetables and chopped pickled turnips. Cover pan with lid while it is hot for minute, so vegetables can mix up with hot rice.

7. Serve hot with red radish raita.

Enjoy...

Tip: Use star Anise or extra cinnamon or make this pulav little spicy to lessen the cabbage smell which might bother some people.

Masala Roti In Yogurt Sauce (Vaghareli Rotli)

This is South-Gujarat's one of the most common breakfast item. It is very simple to make since its left-over rotis with masala and thick yogurt. It is known as "Vaghareli Rotli" in Gujarati. This can be eat as a light lunch as well.


Ingredients:-

• 5-6 Rotis, Cooked and then torn to pieces
  
• 2 tbsp Oil
  
• 1 tbsp Ginger-Chilli paste
  
• 1/4 tsp Mustard Seeds
  
• 1/2 tsp Cumin Seeds
  
• 5-6 Curry Leaves
  
• 1 cup Water
  
• 1/2 cup Thick Yogurt
  
• Pinch of Hing
  
• Pinch of Turmeric
  
• Cilantro, chopped
  
• Salt to taste
  

Method:-

1. Heat oil in deep vessel with mustard and cumin seeds, until they crackle.

2. Add hing(Asafoetida), ginger-chili paste, turmeric, and curry leaves. Saute for minute.

3. Add water, salt and bring it to boil, then add rotis in it. Turn down the heat, Cover vessel with lid and cook rotis until all the water is aavaporated. Stir occasionally.

4. Add yogurt and stir. Cook for another 2-3 minutes.

5. Add cilantro and serve with hot tea.

Enjoy...

Vegetable Gyoza

Gyoza is a Chinese dumpling, party-pleasure appetizer, which is very popular in Asia. Gyoza is also known as Momos and Jiaozi etc. Gyoza can be boiled in water, deep fried, pan-fried, or steamed. They are usually served with soy dipping sauce.

Initially, I saw this on "Throwdown With Bobby Flay", and I instantly fell in love with these dumplings. I tried to learn to make perfect pan fried Gyoza from him. I and my DH love Gyoza's texture. Ideally, Gyoza should be soft on top and crunchy from the bottom. In my first attempt, they turned out soggy because of extra water in my frying pan. The key is to use less water.


Ingredients:-

• 1 Pack Gyoza Wrappers, store bought
  
• 1 cup Cabbage, chopped
  
• 1/4 cup Red Cabbage, chopped
  
• 1/3 cup Carrot, Shredded
  
• 1/2 cup Potato, boiled and mashed
  
• 1/4 tsp Ginger, grated
  
• 4 tbsp Onion, finely chopped
  
• 4 Garlic Cloves, minced
  
• 3 Green Chillies, finely chopped
  
• 2 tbsp Scallions, finely chopped
  
• 1 tsp Red Chilli Sauce
  
• 1 tsp Soy Sauce
  
• 1 tsp Brown Sugar
  
• 2 tbsp Olive Oil + Extra Pan frying
  
• 1/2 tsp Sesame Oil
  
• Salt to taste
  
• Water for folding Gyoza Wrappers and for Steaming
  

-- For Spicy Sesame Dipping Sauce

• 2 tbsp Hosini Sauce
  
• 2 tbsp Water
  
• 1 tbsp Chilli Sauce
  
• 1 tsp Chinese Five spice
  
• 1/2 tsp Red Pepper Flacks
  
• 1/4 tsp Sesame Oil
  
• 1-1/2 tbsp Toasted Sesame Seeds
  
• Vinegar to taste
  

Method:-

1. Heat olive oil in pan, saute cabbage, onion, garlic, ginger, carrot, scallions, green chillies, for 3-4 minutes on medium high heat.

2. In bowl, mix sauteed vegetables with potato, red cabbage, sesame oil, soy sauce, chili sauce, brown sugar, and salt. Keep Aside.

3. On flat surface, arrange one Gyoza warapper. Put 1-2 tsp vegetable filling into center of wrapper. Apply little water on wrapper edges.

4. Fold in half, like half moon and fold in to the crimp.

5. Use your thumb to make crimp, and press the two edges together.

6. Place dumplings, on a platter and cover loosely with plastic wrap.

7. Preheat pan for 3-4 minutes. Heat oil in pan on medium high, arrange gyoza in it.

8. Cook for 2-3 minutes om medium-high heat or until bottom will browned.

9. Add 1/4 cup to 1/2 cup of water in it and cover pan with lid.

10. Cook dumplings on medium-low heat until all the water completely vaporizes. Approximately 10-15 minutes.

11. Serve hot with dipping sauce.

-- For Spicy Sesame Dipping Sauce

1. Mix all the ingredients in bowl for 1 minute.

2. Sprinkle little extra sesame seeds on top of sauce and serve.

Enjoy...