BEANS PARUPPU USILI

Hey All ! Today's post is going to be about a

typical south indian side dish - "Beans paruppu usili"

It is mostly made during festive occassions..It tastes

great with sambar, vathakuzhambu, rasam rice :-)

 

BEANS PARUPPU USILI RECIPE:

Recipe cuisine: Indian / Recipe category: Side Dish
Prep time: 10 mins + 2 hrs dal soaking / cook time: 30 mins
INGREDIENTS:
Green beans or French beans : 1/4 kg
Channa dal : 1/2 cup
Turmeric : 1 tsp
Red chilly dried : 2 pcs
Salt : As needed
Water : As needed
Hing : A pinch
TO TEMPER :
Oil : 3 tblsp
Mustard : As needed
Channa Dal : 1 tsp
Urad dal : 1 tsp
Red chilly dried : 3 pcs
Curry leaf : few pcs
Hing : A pinch
METHOD:
Soak channa dal minimum 1 to 2 hrs.
Chop beans finely, microwave it with enough water & salt
for 12 to 15 mins. Check around 10 mins as oven power
may vary. Drain the water & keep the beans aside. 

Now take the soaked channa dal with 2 pcs of dried red chilly, salt & hing.
Grind it to a coarse paste in a blender with very little amount of water.
Keep aside.

Heat pan, once hot add oil, hing & mustard. Once mustard splutters,
add all the ingredients under "TO TEMPER". Fry it for 30 secs to 1 min
or till the dal change to golden colour. Pls make sure not to burn the ingredients.

Now add the ground channa dal mixture, & turmeric powder. Mix well.

Let it cook in low flame with lid covered. The mixture will slowly start
to separate a sshown in the below pics. It will take about 15 to 20 mins.
Keep checking at regular intervals..

Now add the chooped & boiled beans to this mixture and mix well.
Serve it hot with rice, sambar or rasam :-)

Enjoy yummy paruppu usili with your favourite main course :-)

 

NOTES:

* Instead of microwaving the beans, you can directly boil

in stove or pressure cook the same. Please do not over cook

the beans. the usili will become soggy

* Normally equal 1/4 thoor dal & 1/4 cup channa dal will

be soaked & grinded. You can follow that way as well. I

personally like to use only channa dal. Either ways is fine.

* Cook the dal mixture in low flame if not it will burn &

stick to the pan..

* Also make sure the mixture cooks well & separate. If

not the usili will hava a raw taste.

* Another method is to steam cook the dal mixture in idli

pot or steamer for ten mins or till a tooth pic cones out clear.

* For my non tamil speaking friends, "paruppu" means dal or

lentils & "usili"means fried lentils or scrambled lentils :-)

Please do try and give your feedback..

Your comments and feedback are really important to me:-)

Happy happy yummy yummy cooking..

See you all soon with more interesting recipes :-)

HOME MADE KULFI

Hey all ! Beat the heat with this home made

ice cream recipe :-) Indian version of ice cream -

 "Kulfi"..Back in India, as a kid I used to eagerly

wait for the 'kulfi man' and me & my sis used to 

go crazy for 'kulfis' :-) Remembered those sweet

& mouthwatering memories and decided to try

making kulfis at home..Came out good :-) So,

here I am to spread the joy :-)

HOME MADE KULFI RECIPE:

Recipe cuisine: Indian / Recipe category: Dessert

Prep time: 1 hr / cook time: 20 mins

INGREDIENTS:

Milk : 2 liters

Sugar : 1/4 cup + 2 tblsp

Cardamom powder : 1 tsp

Rose essence : 2 drops

Chopped Almonds : 2 tblsp

Chopped Cashews : 2 tblsp

Yellow liquid colour : few drops

METHOD:

Boil the milk, add sugar & cardamom powder. Mix well.

Chop almonds & cashews finely and mix well to the milk.

 Now add 2 drops of yellow liquid colour & mix well.

This step cab be skipped, if we are adding saffron (see notes).

Now let the milk boil again in medium flame till the milk reduces to

half the quantity.Then switch off the stove. Let the milk mixture cool

 down completely. Add rose essence & mix well.

Now transfer it to the ice cream holder. Seal it with cover and refrigerate

the same overnight. 

The next day, using a knife take out the kulfis as shown in the picture below. Serve it immediately before it melts.

Enjoy mouthwatering kulfi :-) 

NOTES:

* I used 2% milk. No fat or full cream milk can be used.

* I used almonds & cashews. Pistachios can also be used.

* Actual recipe is adding pinch of saffron to cup of warm milk.

Let it soak for ten to 15 mins & add that to the boiling milk.

If you are using saffron, then no need to add liquid colour.

The saffron will change the colour of milk to yellow.

* Adding rose essence is optional.

* I used ice cream holder. Glass cup or bowl can be used.

Please do try and give your feedback..

Your comments and feedback are really important to me:-)

Happy happy yummy yummy cooking..

 See you all soon with more interesting recipes :-)

GREEN BEANS PARATHA / FRENCH BEANS PARATHA

Hey all ! Interesting paratha recipe :-)
This recipe is just an experiment of mine..
I had extra boiled beans and I tried to
 make parathas..To my surprise,it came
out real good :-)

GREEN BEANS / FRENCH BEANS PARATHA RECIPE:

Recipe cuisine: Indian / Recipe category: Main Course

Prep time: 30 mins / cook time: 30 mins

FOR THE DOUGH:

Wheat flour : 2 cups

Water : As required

Salt : As required

Oil : 1 tsp + 1/8 cup for frying parathas

FOR THE STUFFING:

Green beans (boiled n chopped) : 1 cup

Cumin powder : 1 tsp

Turmeric powder : 1 tsp

Garam masala : 2 tsp

Salt : As required

Oil : 2 tsp

METHOD:

Take flour in a bowl, add salt & water slowly.

Start to knead the dough and make a smooth dough.

Pls make sure dough is not sticky or not hard.

Now add 1 tsp oil & knead the dough again.

Cover & keep aside in a air tight container for

15 - 20 mins.

Boil the beans til very soft & chop it in mini chopper or blender.

Now squeeze gently to remove any excess water.

In a microwave safe bowl, transfer the beans. Add

1 tsp oil, garam masala, cumin powder, salt &

 turmeric powder. Mix well. Microwave for 2 mins.

 Now take a dough ball & roll it to

form a small disc. Apply water all over the disc and place

stuffing in the middle. Pls start to cover the stuffing with dough

as per the pics below :) Keep the dough stuffed with beans
upside down till you finish stuffing the remaining dough.

Now grab the first dough stuffing & dust it with as much
wheat flour as possible both the sides. Start to roll the
dough stuffing gently with a rolling pin and make parathas.

Heat pan in medium flame. Once the pan is hot, transfer

the parathas. Start to cook both the sides with 1/2 tsp of oil.
Once parathas turn golden brown colour both the sides, remove it .
Continue the same process for rest of the parathas :)

 Serve hot parathas with your favourite sabji / dahi & achar :-)

NOTE:
* The dough should be soft & firm. If it is sticky or hard,
parathas will become hard.
* We can also use the water we squeeze out from beans,
to knead the dough.
* For the stuffing, please use masala of your choice.
* While rolling the stuffed dough dusting flour is important.
In case if the dough breaks and stuffing comes out, the flour
will help to patch the same.
* The stuffing has to be dry & not watery. If not, while rolling
parathas will break. Instead of microwaving the stuffing, just
cook it in normal pan with oil :-)
* I like to roll the parathas thin, if you want pls roll it a bit thicker.
* For frying paratahs, I used olive oil. Ghee or butter can also
be used.

Please do try and give your feedback..

Your comments and feedback are really important to me:-)

Happy happy yummy yummy cooking..

 See you all soon with more interesting recipes :-)