3 Beans Rice

Ingredients:

Kidney Beans                    - 1 cup soaked and boiled
Quinoa Beans                    - 1 cup washed and soaked
adzuki beans                      - 1/2 cup soaked and boiled
Basmati Rice                     - 2 cups cooked
Onion                                - 1/2 cup finely chopped (Optional)
Garlic                                - 1 tspoon pureed
Ginger                               - 1/2 tspoon pureed
Oil                                     - 1 tblspoon
Cumin Seeds                     - 1/2 tspoon
Asafetida                           - a pinch
Salt                                    - to taste
Garam Masala                   - 1 tspoon
Lemon Juice                      - 1 tblspoon
Green Chili                        - 2 finely chopped (optional)
Fresh Coriander                 - 1 tblspoon or few leaves to garnish


Method:

Soak Kidney beans overnight and boil them, Soak Adzuki and Quinoa beans for 2 hours and boil. Keep all 3 beans aside.
In a wide heavy pan, heat oil. When Oil is hot add cumin and asafetida.
Once cumin starts to splutter add onion, saute for 2 minutes once translucent, add in the ginger and garlic puree. Cook for 2 minutes.
Now add salt, garam masala and green chilies into the pan. Mix well.
Add in the beans to the pan and mix well. Add the lemon juice and cook the beans for 2 minuets in medium flame with all other masalas.
Once mixed well, add in the the precooked rice, mix gently but well.
Put the flame to low and cover the pan. Cook for 3-5 minutes and switch off the flame.
Garnish 3 beans Rice with some fresh coriander and serve with your choice of yogurt dip or drink.
This 3 beans rice is very healthy and easy to make dish. Also very good one for you when you are dieting.

Thali Menu - 4

Thali (Hindi: थाली) is an Indian meal made up of a selection of various dishes. Thali dishes vary from region to region in South, North East and west India and are usually served in small bowls, called katori, which are placed on a round tray, the actual thali; often a steel plat made with multiple compartments is used. Typical dishes include rice, dal, vegetables, roti, papad, yoghurt, small amounts of chutney or pickle, and a sweet dish to top it off.

Thalis are sometimes referred to by the regional characteristic of the dishes they contain. For example one may encounter Punjabi thali, Rajasthani thali, Gujarati thali and Maharashtrian thali. In many parts of India, the bread and the rice portions are not served together in the thali. Typically, the bread is offered first with rice being served afterwards, often in a separate bowl or dish. 

Nowadays I'm also working on menu/thali series for the blog. My kitchen starts smelling like dhaba when everything is getting cooked.

This Thali Menu -4  has Methi Moong Daal, Gawar Fali Sabzi, Achari Tindora, Meeth Dahi, Carrot, Mushroom & Mint Rice and Chapati.

Enjoy...Until next time, Meri Rasoi

Recipe Links:

Methi Monng Daal

Gawar Fali Sabzi

Achari Tindora

Carrot,Mushroom & Mint Rice

Carrot, Mushroom and Mint Rice

Ingredients:

Basmati rice               -2 cup cooked
Carrots                       -1/2 cup cut into thin sticks/small cubes
Mushrooms                -1/2 cup cut roughly / small cubes
Ghee/oil                     -1 tblspoon
Fresh Mint                 -2 tblspoon chopped + few leaves for garnish
Mustard Seeds           -1/4 tspoon
Asafetida                    -1 pinch
Curry Leaves             -5-7
Green Chilli               - 2 chopped finely
Garam Masala           -1/2 tspoon
Lemon Juice              -1/2 tspoon
Salt                            -to taste

Method:

Wash and Par boil the Carrot sticks until tender.
Wash and cut the mushrooms.
Heat the oil into a heavy bottom pan.
Add in the mustard seeds, asafetida, curry leaves and chopped green chilies.
Add in the mushrooms and fry for 2 minutes, add in the carrots as well. Mix well.
Add in the garam masala, salt and give it a good mix.
Now add cooked basmati rice and give it a good mix. Keep the flame to medium.
Add in the lemon juice and cook for another 5 minutes.
Now switch off the flame, sprinkle some fresh mint leaves and mix again.
Garnish with some more mint.
Serve the rice as a breakfast or as a side dish in your dinner and lunch parties.

Gawar Fali Sabzi

Ingredients:

Gawar Fali / Cluster Beans                                   - 2 cups chopped/cut
Onion                                                                     - 1 cup finely chopped
Ginger-Garlic Puree                                               - 1 tblspoon
Turmeric powder/haldi                                           - 1/4 tspoon
Kashmiri red chilli powder                                     - 1/4 tspoon
Coriander powder/dhania powder                          - 1/2 tspoon
Garam masala powder                                            - 1/2 tspoon
Amchoor Powder                                                    - 1/4 tspoon
Cumin seeds/jeera                                                   - 1/4 tspoon
Asafetida                                                                 - a pinch
Salt                                                                          - to taste
Oil                                                                           - 2 tblspoon
Fresh Coriander                                                      - 1 tblspoon finely chopped

Method:

Wash and finely chop the Gawar Fali, keep aside.
Finely chop the onion.
Take a iron Karahi/Non-Stick Karahi/Heavy Bottom pan.
Heat some oil in Karahi, Add cumin seeds and hing.
Once they start crackling lower the heat and add finely chopped onion. Saute for 2 minutes.
Now add ginger garlic paste/puree. Saute for 1 minute.
Add all the dry masalas i.e. Haldi, Dhania, Salt, Amchoor, Red Chili and Garam masala. Mix well.
Now sprinkle some water, say 1 tblspoon, so that spices do not get burned or stick to pan.
Now add the chopped Gawar Fali and Mix well.
Now cover the pan/karahi with a lid and let it cook for 10-15 minutes. In between remove the lid couple of times carefully and mix the sabzi. Sprinkle some water if it starts to stick to the pan.
Cover and continue to cook till the falis become soft. If you do not want to cook for long time in the pan, parboil them in the microwave for 5-7 minutes and it will take just 5 minutes in the pan.
Garnish the sabzi with Coriander leaves and serve with Daal, Chapati and Rice.
This sabzi can a good addition to your thali for lunch or dinner menu.

Methi Moong Daal

Ingredients:

Moong Daal                    - 1 cup
Fenugreek Leaves/Methi- 1/2 cup
Tomato                            - 1 large finely chopped
Turmeric Powder - 1 tspoon
Amchoor - 1 tspoon
Cumin Seeds - 1 tspoon
Asafetida - 1 pinch
Green Chilies - 2 slit/chopped
Salt                               - to taste
Fresh Coriander - 2 tblspoon chopped
Water                              - 2 cups
Oil/ghee                          - 1 tblspoon

Method :

Wash methi leaves thoroughly in cold running water. Then roughly shred/chop them.
Wash and pressure cook Moong dal and Methi leaves with salt, turmeric, and amchoor with 2 cups of water. Pressure Cook it for 3-4 whistle.
Wash green chilies, deseed and cut them finely or just slit in four.
Heat oil/ghee in a deep pan. Add in the asafetida and cumin seeds.
When cumin seeds start to get golden, add in the green chilies.
Now add in the chopped tomatoes, mix well. Cook until tomatoes are soft, mushy and mixed completely.
Mix in the boiled daal and methi.
Simmer for 2 minutes, Garnish with coriander leaves and serve hot with Rice and Chapati.
This Daal can be a part of your Thali for lunch and dinner menu.
You can use any kind of Moong beans (washed, split, with skin or without skin), whichever is available to you. I use washed, just becoz of my kids choice .....