Vegetarian Bean Chili
Great on its own or with corn muffins! Find more Vegetarian Dishes now.
Serving: 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
INGREDIENTS:
2 tablespoons olive oil
1 chopped onion
2 cloves garlic, crushed
1 cup boiling water
1/2 cup crushed tomatoes
2 tablespoons tomato paste
1 16-ounce can red kidney beans, drained
1/2 teaspoon oregano
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon chili powder
DIRECTIONS:
1. Heat oil in pot, add onion and garlic till golden.
2. Add water, crushed tomatoes and tomato paste to above, cook 2 minutes.
3. Mash 1 cup of the beans by hand or blender, leaving 1 cup of whole beans, add both cups to pot.
4. Add all spices, cook on low flame 30 minutes; stir every so often.
NUTRITIONAL INFORMATION:
Based on individual serving.
Calories: 206
Total Fat: 7 g
Carbohydrates: 28 g
Protein: 8 g
Thursday, April 9, 2009
Wednesday, April 8, 2009
Red Pepper Chutney
INGREDIENTS:
1 tablespoon tamarind pulp
4 dried red chillies
1 teaspoon coriander seeds
4 red bell peppers, diced
2 tablespoons vegetable oil
2 teaspoons mustard seeds
5 curry leaves
a pinch of fenugreek seeds
salt
Method
1 In a small bowl, cover the tamarind pulp with 4 tablespoons of hot water. Break up the pulp as much as possible using a small spoon, then leave to soak for 20 to 30 minutes. Sieve to give 4 tablespoons of tamarind water
2 Meanwhile, place the chillies and coriander in a dry frying pan and toast for 2 to 3 minutes over a medium heat.
3 Transfer the toasted spices to a blender and add the bell peppers, tamarind water and some salt. Grind to a smooth paste and transfer to a serving dish.
4 Heat the oil in a saucepan. Add the mustard seeds and, as they begin to pop, add the curry leaves and fenugreek. Pour the contents of the pan over the red bell pepper mixture and gently stir through before serving.
1 tablespoon tamarind pulp
4 dried red chillies
1 teaspoon coriander seeds
4 red bell peppers, diced
2 tablespoons vegetable oil
2 teaspoons mustard seeds
5 curry leaves
a pinch of fenugreek seeds
salt
Method
1 In a small bowl, cover the tamarind pulp with 4 tablespoons of hot water. Break up the pulp as much as possible using a small spoon, then leave to soak for 20 to 30 minutes. Sieve to give 4 tablespoons of tamarind water
2 Meanwhile, place the chillies and coriander in a dry frying pan and toast for 2 to 3 minutes over a medium heat.
3 Transfer the toasted spices to a blender and add the bell peppers, tamarind water and some salt. Grind to a smooth paste and transfer to a serving dish.
4 Heat the oil in a saucepan. Add the mustard seeds and, as they begin to pop, add the curry leaves and fenugreek. Pour the contents of the pan over the red bell pepper mixture and gently stir through before serving.
Saffron Chicken Pulao
INGREDIENTS:
2 cups long-grain white rice
4 tablespoons ghee
1/2 teaspoon powdered saffron
1 cinnamon stick, broken
3 cloves
2 cardamoms, lightly crushed
2 tablespoons golden raisins
2 tablespoons blanched almonds
10 oz skinless chicken breast, diced
Method
1 In a pan, with a heavy base, stir the rice in half the ghee until the grains are well coated. Add saffron and spices and pour in 3 cups cold water. Cover and bring to the boil, then reduce heat to lowest point and cook without removing the lid for 20 minutes.
2 Cook the golden raisins, almonds and diced chicken in the remaining ghee. Stir into the rice and let sit for 5 minutes before serving.
2 cups long-grain white rice
4 tablespoons ghee
1/2 teaspoon powdered saffron
1 cinnamon stick, broken
3 cloves
2 cardamoms, lightly crushed
2 tablespoons golden raisins
2 tablespoons blanched almonds
10 oz skinless chicken breast, diced
Method
1 In a pan, with a heavy base, stir the rice in half the ghee until the grains are well coated. Add saffron and spices and pour in 3 cups cold water. Cover and bring to the boil, then reduce heat to lowest point and cook without removing the lid for 20 minutes.
2 Cook the golden raisins, almonds and diced chicken in the remaining ghee. Stir into the rice and let sit for 5 minutes before serving.
Tuesday, April 7, 2009
Navratna Pulao
Rice Recipes
Navratna Pulao - Nine 'jewels' or items that are combined with the rice thus name
- 2 cups (360 gm) Rice, long grained,
washed, soaked for 1½ hour
- 1 tbsp (15 gm) Ghee (clarified)
- 1 tsp Cumin (zeera seeds)
- ½ cup (100 gm) Onions, sliced fine
- ½ cup (250 gm) Green peas
- 1 cup Potato, peeled, and cubed
to match peas
- ½ cup Paneer (cottage cheese)
cubed to match peas
- ½ cup Carrot, cubed to match peas
- ½ cup Mushrooms, finely chopped
- ½ cup (50 gm) Kaju (cashewnuts)
halved and roasted
- ½ cup (50 gm) Almonds, dry rosted
- ½ cup (25 gm) Makhana (lotus seeds)
- ¼ cup (30 gm) Kishmish (raisins)
- ½ cup (125 gm) Tomato puree
- 1½ tsp Salt
- ½ tsp Garam masala
- 3 ½ cups Hot water
- 1 tsp Kewra (vetivier)
1.Mix 1½ tsp ghee and zeera in a deep dish. Cook covered at HI for 1 minute.
2.Add onions and cook uncovered at HI for 10 minutes, stirring once, till brown.
3.Add the potato, paneer, and 1½ tsp ghee. Mix it well and cook covered at HI for 5 minutes, stirring once.
4.Mix in the peas, carrot, mushrooms, kaju, badaam, makhana and kishmish. Cook covered at 70 % for 5 minutes.
5.Add rice (water drained), tomato pure, salt, garam masala and water. Stir and cook covered at HI for 10 minutes, then at 70% for 10 minutes.
6.Stir in the kewra and cook covered at 30% for 5 minutes. Serve immediately.
Navratna Pulao - Nine 'jewels' or items that are combined with the rice thus name
- 2 cups (360 gm) Rice, long grained,
washed, soaked for 1½ hour
- 1 tbsp (15 gm) Ghee (clarified)
- 1 tsp Cumin (zeera seeds)
- ½ cup (100 gm) Onions, sliced fine
- ½ cup (250 gm) Green peas
- 1 cup Potato, peeled, and cubed
to match peas
- ½ cup Paneer (cottage cheese)
cubed to match peas
- ½ cup Carrot, cubed to match peas
- ½ cup Mushrooms, finely chopped
- ½ cup (50 gm) Kaju (cashewnuts)
halved and roasted
- ½ cup (50 gm) Almonds, dry rosted
- ½ cup (25 gm) Makhana (lotus seeds)
- ¼ cup (30 gm) Kishmish (raisins)
- ½ cup (125 gm) Tomato puree
- 1½ tsp Salt
- ½ tsp Garam masala
- 3 ½ cups Hot water
- 1 tsp Kewra (vetivier)
1.Mix 1½ tsp ghee and zeera in a deep dish. Cook covered at HI for 1 minute.
2.Add onions and cook uncovered at HI for 10 minutes, stirring once, till brown.
3.Add the potato, paneer, and 1½ tsp ghee. Mix it well and cook covered at HI for 5 minutes, stirring once.
4.Mix in the peas, carrot, mushrooms, kaju, badaam, makhana and kishmish. Cook covered at 70 % for 5 minutes.
5.Add rice (water drained), tomato pure, salt, garam masala and water. Stir and cook covered at HI for 10 minutes, then at 70% for 10 minutes.
6.Stir in the kewra and cook covered at 30% for 5 minutes. Serve immediately.
Rava Upma(Sooji)
Ingredients:
1 cup Rava(Sooji)/Semolina (Hartweißengrieß in German)
1 tsp ghee for frying
2 green chillies slit lengthwise
1 inch ginger chopped finely
1 tsp chana dal
1/4 tsp mustard seeds
few curry leaves
1 medium sized onion chopped finely
1 carrot grated
1/4 tsp turmeric powder
coriander leaves for garnishing
1/2 tbsp oil
Salt to taste
Recipe:
In a pan, fry the Rava(Semolina) with ghee for about 5 mins, till it is slightly roasted and keep aside.
Heat oil in a pan and add mustard seeds. When they start spluttering, add chana dal, curry leaves, green chillies and ginger and saute for few seconds.
Now add in the chopped onion and saute till they turn golden brown. Add the grated carrot and saute and close the pan and let it boil for few seconds.
Now add in 3 cups of water, salt to taste and turmeric powder and close the pan and let the water come to a boil.
When the water water comes to a boil, reduce the flame and slowly add in the semolina stirring continuously so that no lumpa are formed.
Mix well for 2-3 mins and turn off the heat.
Serve hot garnished with coriander leaves or fried cashews.
1 cup Rava(Sooji)/Semolina (Hartweißengrieß in German)
1 tsp ghee for frying
2 green chillies slit lengthwise
1 inch ginger chopped finely
1 tsp chana dal
1/4 tsp mustard seeds
few curry leaves
1 medium sized onion chopped finely
1 carrot grated
1/4 tsp turmeric powder
coriander leaves for garnishing
1/2 tbsp oil
Salt to taste
Recipe:
In a pan, fry the Rava(Semolina) with ghee for about 5 mins, till it is slightly roasted and keep aside.
Heat oil in a pan and add mustard seeds. When they start spluttering, add chana dal, curry leaves, green chillies and ginger and saute for few seconds.
Now add in the chopped onion and saute till they turn golden brown. Add the grated carrot and saute and close the pan and let it boil for few seconds.
Now add in 3 cups of water, salt to taste and turmeric powder and close the pan and let the water come to a boil.
When the water water comes to a boil, reduce the flame and slowly add in the semolina stirring continuously so that no lumpa are formed.
Mix well for 2-3 mins and turn off the heat.
Serve hot garnished with coriander leaves or fried cashews.
Lobhia Curry
Ingredients:
1 cup black eyed beans
1 big onion chopped finely
1 green chilly slit lengthwise
3 big tomatoes chopped into small pieces
1/2 tsp ginger-garlic paste
1/4 tsp cumin seeds
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/4 tsp red chilli powder (adjust according to taste)
1/2 tbsp Oil (any cooking oil or olive oil)
Salt to taste
Coriander leaves for garnishing
Recipe:
Soak the black eyed beans in water overnight. Boil the soaked beans in enough water till soft.(If using a pressure cooker, cook for 3 whistles with 2 cups of water. If boiling in a pan, it will take around 45 mins on medium heat with about 4 cups of water)
Heat oil in a pan, add cumin seeds. When cumin seeds begin sizzling, add chopped onion and saute till slightly browned.
To this, add in the green chillies and ginger-garlic paste and saute for a min.
Now, add in the coriander powder, turmeric powder and saute for another minute.
At this point, add the tomato pieces, mix well and cook covered till the tomato becomes pulpy.
Add in the cooked beans along with the water used for cooking, red chilli powder and salt to taste. Add enough water to get the consistency of the gravy.
Simmer for another 2-3 mins, till all the spices blend well. (You can mash a few beans if you want a thick texture to the gravy)
Garnish with finely chopped fresh coriander leaves and serve hot with rice or roti
1 cup black eyed beans
1 big onion chopped finely
1 green chilly slit lengthwise
3 big tomatoes chopped into small pieces
1/2 tsp ginger-garlic paste
1/4 tsp cumin seeds
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/4 tsp red chilli powder (adjust according to taste)
1/2 tbsp Oil (any cooking oil or olive oil)
Salt to taste
Coriander leaves for garnishing
Recipe:
Soak the black eyed beans in water overnight. Boil the soaked beans in enough water till soft.(If using a pressure cooker, cook for 3 whistles with 2 cups of water. If boiling in a pan, it will take around 45 mins on medium heat with about 4 cups of water)
Heat oil in a pan, add cumin seeds. When cumin seeds begin sizzling, add chopped onion and saute till slightly browned.
To this, add in the green chillies and ginger-garlic paste and saute for a min.
Now, add in the coriander powder, turmeric powder and saute for another minute.
At this point, add the tomato pieces, mix well and cook covered till the tomato becomes pulpy.
Add in the cooked beans along with the water used for cooking, red chilli powder and salt to taste. Add enough water to get the consistency of the gravy.
Simmer for another 2-3 mins, till all the spices blend well. (You can mash a few beans if you want a thick texture to the gravy)
Garnish with finely chopped fresh coriander leaves and serve hot with rice or roti
Lobhia Punjabi(Black Eyed peas)
Ingredients
2 cups black-eyed peas , soaked in water for a couple of hours
2 tbsp oil (or ghee
1 tsp cumin-coriander powder
1 large tomato, chopped
1 tbsp amchur
1 tsp chili powder
salt, to taste
4-5 stalks cilantro, finely chopped
2 cups spinach, chopped
2 tsp ginger-garlic paste
Method
Cook the beans in a pressure cooker (one whistle only).
Heat oil, add the onions and fry them till they start turning brown.
Add the ginger-garlic paste and cook for another minute.
Add the cumin-coriander powder, cook for another minute.
Add the tomatoes, cook till they turn soft, 2-3 minutes.
Add the amchur, beans (with the liquid), chili powder, spinach, and salt.
Mix well and let it simmer over low heat for 6-7 minutes.
Taste and adjust the salt and amchur accordingly.
Sprinkle the cilantro before serving.
2 cups black-eyed peas , soaked in water for a couple of hours
2 tbsp oil (or ghee
1 tsp cumin-coriander powder
1 large tomato, chopped
1 tbsp amchur
1 tsp chili powder
salt, to taste
4-5 stalks cilantro, finely chopped
2 cups spinach, chopped
2 tsp ginger-garlic paste
Method
Cook the beans in a pressure cooker (one whistle only).
Heat oil, add the onions and fry them till they start turning brown.
Add the ginger-garlic paste and cook for another minute.
Add the cumin-coriander powder, cook for another minute.
Add the tomatoes, cook till they turn soft, 2-3 minutes.
Add the amchur, beans (with the liquid), chili powder, spinach, and salt.
Mix well and let it simmer over low heat for 6-7 minutes.
Taste and adjust the salt and amchur accordingly.
Sprinkle the cilantro before serving.
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