Lima Beans and Dill Sabzi

We were lucky enough to get fresh lima beans in Bangalore.It goes well with both rice and roti (Indian flat bread). I added some lima beans to Dill for some crunchness to the sabzis. Coming to this particular recipe, the secret ingredient  is definitely the dill leaves which has a very unique flavor. Adding garlic and use of mustard oil raises the spiciness level. You can add chilies as per your taste and enjoy this winter with a lovely dish.

Prep time	Blending time	Serves
10 mins	15 mins	3 -4  persons

Recipe type: Poriyal varieties

Cuisine: Karnataka Cuisine

Ingredients Dill leaves  - 3 cups Fresh lima beans – ¾ cup Mustard Oil -1 tbsp Cumin seeds -  ½ tsp Onions -2 nos Green chillies -2 nos Garlic cloves -6  nos Turmeric powder -  ½ tsp Red chilli powder -1 tsp Hing -pinch Salt –to taste

 Method:

1. Wash and chop the dill in the meanwhile Make a coarse paste of chilies, garlic and little salt and keep it aside.Heat the pan with oil, add cumin , mustard seeds , hing, above prepared paste and fry for 2-3 minutes on medium heat.

2. Add dill leaves and lima beans ,fry for few minutes or till they turn soft. Add crushed garlic, turmeric powder and salt and cover the pan with a lid. Turn the flame low and cook for 10 mintues or till they are almost cooked.

3. Cover tight and cook on low heat for about 20 minutes till the till the veggies are cooked well and turn a little brown.(Do not add water unless you absolutely have to and if so just a tablespoon.) Add water and salt ,cook till  everything is tender. (let all the water evaporate )

Serving Suggestions

Chappati

Rice and dal.

Notes

Garlic Oil also can be used instead of mustard oil.

Mixed Fruit Salsa

Fruit salsa is  a delicious and healthy snack the whole family will enjoy It has wonderful taste and texture and it’s super easy to make The easiest and healthiest way to add flavor to any food is to have some salsa with it. This fruit salsa is great on its own or as a dip with tortilla chips, Monaco biscuits or Nachos. 

The mild tasting onions, minimal heat from the jalapeno went hand in hand with the sweet mangoes so well. I made a small batch of the salsa at first and having loved it so much, made a huge batch. It went well with all of them, in fact it was perfect accompaniment to Spicy flavored Nachos which was little hot for us and this salsa managed to counter balance its effects superbly.  

Fruit salsa is really simple to make! You pick out the fruit, chop and peel it as needed then mix it together with lemon juice and honey/sugar in a large bowl. Serve within two hours for the best result. Kiwi is also a colorful addition to the dish. Peel the outsides with a knife and chop finely for a gorgeous green hue in your sweet fruit salsa. Mango is a hidden gem here! I absolutely love mango. It’s my favorite fruit next to watermelon and it adds a delicious tropical flavor to this fruit salsa.

I had a great time with Eastern Condiments on the particular event day.My friends and family were enjoying the event conducted by the Eastern condiments.My friend Aveta took great effort to organize the event in a wonderful way.Thank you dear for all the support you have given to me during the event.

Prep time	Cooking time	Serves
15 mins	20 mins	3 -4  persons

Recipe type: Snack recipes

Cuisine:  Continental

Ingredients Big Fresh mango  - 2 no’s Pineapple   -1 big Banana  -4 no’s Kiwi -5 no’s Papaya -2 no’s Tomato  7 no’s Onions -2 no’s Pudina leaves -1 cup Jalapeno -3 tbsp. Eastern Chaat Masala -2 tbsp. Chopped fresh Basil   -2 tbsp. Monaco biscuits  -4  big packets Nachos –al flavored packets Lemon Juice -2 tbsp. Brown sugar -1/4 cup Salt   -2tsp Extra virgin Olive oil -1 tbsp.

Method

1.To make the fruit salsa, peel and chop all of the fruit in small pieces. 

 

 2. In a large bowl combine mango,pineapple,papaya,kiwi and banana.Stir everything for even blending.

 

3. Now add tomato and pudina to the bowl for extra flavour.Give a quick toss and leave aside.In a small bowl combine the lime, salt, extra virgin olive oil and jalapeno, Stir in a large bowl and  and mix to combine.

4. Now add Eastern Chaat masala powder and basil leaves.Arrange all the biscuits and Nachos properly for the preparations.

5. Brush Nachos with Olive oil. Cover and chill for 2-3 hours. You'll add the basil right before serving.

 

 6. Taste and season with additional salt, if desired.

 

Notes
Feel free to adjust ingredients to your own liking.If you prefer a spicier salsa, use more jalapeno or don't discard all of the seeds serve with fruit salsa. 
 

Set in the fridge for at least 30 minutes. This helps the flavor to mingle well.

Chettinad Thattapayaru Kulambu

Black eyed beans or cow peas are called alasandalu or bobbarlu in telugu, alasandi in kannada and Lobia or chawli in hindi.These are soaked overnight then cooked till soft and used in curries. Without thattapayaru there is no house in chettinad. They purchase bulk in the season and store it up to next season.Thattapayaru is known as cow peas in English and is also known as karamani. It is a rich source of protein. Thatta payir / cow-pea is one of the tastiest and healthiest Beans. This bean suits for sundal as well as gravy. This lentil is also called as red chori or brown beans too. It is usually served with plain rice and Paruppu Thogayal. Thattai payir kozhambu is one of my favourite curries and very tasty too. Lets get to the recipe,

Prep time	Blending time	Serves
15 mins	20 mins	3 -4  persons

Recipe type:  Kulambu varieties

Cuisine: Chettinad

Ingredients Thattapayaru /Cow peas  - 1 cup Onions  -2 no’s Tomato -2 no’s Garlic   -8 cloves Turmeric powder –1/4 tsp Vathal kulambu powder -1/2 tsp Tamarind /puli –lemon size Roast and grind to paste Fresh coconut  -1/4 cup Jeera seeds -1/2 tsp Split Bengal gram  -3/4 tsp Seasonings Coconut oil -1 tbsp. Mustard seeds -1/2 tsp Cumin seeds  -1/2 tsp Fenugreek seeds -1/2 tsp Hing –pinch Black pepper  - ½ tsp Curry leaves –few sprigs

Method

1. Pressure cook the lentil with sufficient water for 3 to 4 whistles.Chop small onion and tomato. Crush garlic with skin. Soak tamarind in water and extract the pulp. Add tamarind water to the cooked thattapayaru and boil for some time.

2. Heat oil in kadai splutter mustard seeds, and then add cumin seeds, fenugreek seeds, black pepper corns, asafetida, curry leaves and sauté for 30 secs.Add the onions, garlic, with pinch of salt and sauté until they turn golden brown.Now add the chopped tomatoes and sauté until they turn mushy.

3. Add the red chili powder, coriander powder, turmeric powder and sauté for about one minute.

Now add the tamarind extract, salt and let it boil really well for about 3 minutes. Now add the cooked karamani and let it boil for about 5-8 minutes. 

4. Meanwhile grind the following ingredients in to find paste with required amount of water. Add the ground coconut to the karamani kuzhambu and let it boil for another 5-8 minutes in low flame. 

5. Adjust the consistency of the gravy accordingly; it should neither be too watery nor too thick.Finally add the chopped cilantro and switch off the stove.

Serving suggestions

Beans poriyal

Kootu

Roti/Pulav

Hot white rice

Side dish for idlis, dosas, rotis, chapathis.

Rice vathal or appalam

Notes 

1. Instead of grinding coconut,you can use sambar powder for balancing the taste. 

2. If you want kulambu thick, you can add coconut paste at the end and boil for a few minutes.