Carrot-Beans Curry

Ingredients
Carrot 2 Nos
Beans 1/4 Kg / 15-20 Nos
Grated Coconut (Optional)
Dhaniya powder
Chilli Powder
Few Curry leaves
Coriender leaves
Salt to taste
Oil 1 Tbsp
Water 1 Cup

Popu Ingredients

1/4 Tbsp Mustard

1/4 Tbsp Jeera

1/2 Tbsp Urad Dal

1/2 Tbsp Channa Dal (Senaga Pappu)

Preparation Method

Step 1: Peel carror skin, wash cut in the small cubes as shown below. Wash and cut beans also in to small pieces.

Step 2: Add 1 cup water in a container with the little salt, cut carrot and beans, place the container on stove wit lid closed. Let it boil for 5 min. Filter out the water once carrot and beans are boiled.

Step 3: Place a container on stove add oil, once hot add the popu ingredients. Allow it to splutter. Add Curry leaves. Add the boiled carrot and beans. Add salt mix and let it fry for 5 min with lid closed.

Step 4:  Add chilli powder, dhania powder and grated coconut, mix well and let it fry for 2 mins. Once ready add coriender leaves and serve hot with rice or roti.

Garden Stuffed Paratha

This is a very healthy, highly nutrient, very tasty paratha, which my friend Swapna made for us at dinner. I liked it very much so got some photos/recipe during preparation and blogged it to share with all.

Ingredients

For Dough
1 Small bunch Spinach
2 Cups of Wheat flour
1/2 Tbsp Ajwain
1 Tbsp Ginger-Garlic Paste
Water to prepare dough
Salt to Taste

For Stuffing
1 Cup Grated Beetroot
1 Cup Grated Carrot
2 Boiled Potato (Mashed to paste)
1 Cup Soaked Green Moong Dal
(Mashed to slight paste)
1/2 Cup Soaked/ Frozen Green peas
1 Tbsp Lemon Juice
1/2 Tbsp Garam Masala
Little Coriander Leaves
Salt to Taste

Preparation of Dough
Step 1: Wash Spinach thoroughly and boil in little amount of water for 5minutes. Once cold grind it to a fine paste.

 Step 2: Take the required amount of wheat flour and mix it with the Spinach paste, then add little salt, Ajwain, Ginger-Garlic Paste and again mix all to prepare a thick dough. Keep it aside for some time.

Preparation of Garden Stuffing
Step 1: Mix all the ingredients mentioned above for the stuffing and keep it aside for some time, during this time all the ingredients mix with each other to give a nice taste and flavor.

Preparation of the Paratha
Step 1: Take sufficient quantity of the dough to make a lemon size balls.
Step 2: Press the dough balls to make it round and flat, like chapati.

Step 3: Add the sufficient amount of Garden Stuffing on the flattened dough, and fold the dough to cover the Garden Stuffing from all sides.

Step 4: Press the dough again to flatten it to the extent that the inside stuffing should not come out more.

Step 5: Heat a flat pan on medium flame, add the above paratha on the pan, add some ghee/ oil on it. Let the paratha fry for some time on the both sides.

And so the Paratha with all the garden vegetables stuffing so ready to eat.

Thank you Swapna for preparing this dish for us at dinner. While writing this blog I was very much eager to prepare it my self and eat with you all again. Will try for sure.

Veg Cutlet

This recipe I got it from my friend Swapna. She prepared this when we went to their home. It was really nice and tasty. So took some photos & recipe and blogged to share with you.


Ingredients
1 Beet root (Grated)
2 Carrots (Grated)
2 Potatoes boiled & Smashed
1 Cup Green Peas (Boiled)
1 Onion (Cut into small pieces)
1 Cup Sooji/ Bread Powder
1 Tbsp Ginger Garlic Paste
1 Tbsp Chili Powder
Salt to taste
1 Tbsp Lemon Juice
2 Tbsp Oil

Preparation
1. Grate Beet root, Carrot. Boil and smash potato. Cut onion in to very small pieces.

2. In a container add some oil, once hot add onions, let them fry for some time. Now lower the flame and add ginger garlic paste and saute it until the raw smell of the ginger garlic goes.
3. Add grated Beet root, carrot, smashed potato in the container keep mixing until the raw smell of the vegetables goes off. Also add green peas after some time.

4. Add Salt to taste, chili powder and lemon juice mix it let it sit for some time.
5. Once the above mixture is ready take it out in a plate let it cool for some time and also take sooji/ bread powder in the side.

6. Make small balls of the cutlet mixture and flatten it on the sooji/ bread powder so that the mixture is covered with the sooji/ bread powder. This give the crispness to the cutlet.

7. Place flat container on the stove add some oil, once hot place some cutlets on the container. Add some oil surrounding the cutlet, Or you can deep fry them also.

8. Keep rotating cutlets on both sides so that it is fried properly and has crispness.
9. Take out from the container place it on a ready to eat container server it with Sauce, and wow its ready to eat.

Carrot Bell Pepper Soup

INGREDIENTS:
1.one large onion
2.two carrots
3.Five garlic cloves
4. two red bell pepper
5. olive oil
6.1 tsp curry powder
7. one bay leaf
8.2 tsp lemon juice

Preparation:

1.Preheat oven for 350 F and apply olive oil to bell pepper and baking sheet .Place bell pepper in backing sheet and place it in oven for 30 min.rotating bell pepper after 15 min.
or
Heat bell pepper directly on gas stove flame until skin burns n appears black in color.

2.Cut onion,carrot,garlic into small pieces.
3.place large bowl on stove and add 2 tsp olive oil,curry powder,bay leaf saute it for 5 min .
4.Add cut pieces and saute until onion turns golden brown (translucent).
5.Add 4 cups of water let it boil for 10 min.
6.After bell pepper is done peel off the skin and take out the stem and make small pieces.(Retain few pieces and cut them into 2-3 inch length wise for garnishing )
7.Grind the mixture with bell pepper after it is cooled
8.Add salt according to the taste.
9 Heat the soup which is ready to serve it hot and mix lemon juice.
10.serve the hot soup in a bowl by garnishing with bell pepper and little of butter n coriander leaves.

Serves: 4 people