Showing posts with label Beans. Show all posts
Showing posts with label Beans. Show all posts

January 9, 2015

Farasbi batata bhaji recipe - French beans potato sabzi

bhaji in a plate
Farasbi batata bhaji recipe - A simple bhaji with french beans and potato is  a side dish which perfectly goes well  with rice and curry, rotis and chapatis. Needless to say that it is healthy and full of nutrition.  I use beans frequently in dals, curries, sabzis and stir fries. This is an easiest and simplest bhaji with lesser ingredients that you can make quickly without much of an effort.

Farasbi Batata Bhaji

Prep time : 10 mins
Cook time : 15 mins
Total time : 25 mins
Recipe type : Side Dish
Cuisine : Maharashtrian
Yield : Serves 2
Author : Vidya Chandrahas

Ingredients (1 cup = 250 ml)
  • 300 grams french beans / farasbi
  • 1 small potato, peeled, cubed
  • 4 - 5 tbsp oil
  • 1 tsp mustard seeds
  • 1 green chilli, chopped
  • 8 - 10 broken red chillies
  • 1 sprig curry leaves
  • 1/2 cup grated coconut
  • Salt to taste


1.  Wash the french beans thoroughly and pat dry.
farasbi to make Farasbi batata bhaji
2.  Pinch out or cut off the tips. 
pinch out the tips to make Farasbi batata bhaji
3.  Cut the beans into small pieces and set aside. 
cut beans into pieces to make Farasbi batata bhaji
4.  Heat the oil in a pan and add mustard seeds to it. When they start spluttering, add the green chillies, saute for a while, add the broken red chillies and curry leaves, Give a good stir till aromatic.
heat oil and temper it
5.  Wash and peel the potato and cut it into small pieces. Add the potato pieces and fry for 2 minutes.
potato added to make Farasbi batata bhaji
6.  Add the beans and saute for 2 minutes. 
beans added to make Farasbi batata bhaji
7.  Cook covered for 8 - 10 minutes, stirring  in between to prevent it from burning. Sprinkle water if required. 
cook covered to make Farasbi batata bhaji
8.  Once the potato and beans cook to soft and become tender, add the salt and mix well. add the cooconut and mix well. Remove from the flame
coocnut added to make Farasbi batata bhaji
9.  Serve hot. 
serve farasbi batata bhaji hot

October 7, 2014

Mix vegetable korma ( kurma ) - How to make vegetable korma

veg kurma in a plate
Vegetable korma recipe - Vegetable korma is a delicious side dish for parathas, theplas, other Indian flat breads, ghee rice and jeera rice, prepared in North India. Being a tempting dish, this is an ideal side dish to prepare for small parties or weekend treat. The procedure I have posted here is very easy to make with easily available ingredients in kitchen.

This korma is prepared using variety of vegetables. So, it is healthy too.I have used onions, tomatoes, cauliflower, baby corn, carrots, potatoes and beans. Along with these vegetables you can also add other soft vegetables like broccoli, green peas, ivy gourd and zucchini. Do try this delectable vegetable korma as side dish for your favorite Indian rotis or pulaos and I am sure you will enjoy it.

Preparation time - 20 minutes
Cooking time 20 minutes
Serves 4


  • 2 carrots
  • 1 large potato
  • 1 cup chopped beans
  • 1 cup cauliflower florets
  • 10 baby corns
  • 1 ½ tbsp oil
  • 2 tsp chilli powder
  • Chopped cilantro
  • Salt to taste

To grind
  • 2 large onions, grated
  • 2 medium tomatoes, grated
  • 2½ tbsp dry coconut
  • 1 tbsp poppy seeds / khus khus
  • 10 - 12 cashew nuts
  • 1/6 tsp methi seeds
  • 4 lavang / cloves
  • 1/6" piece cinnamon
  • 1 green cardamom
  • 3 - 4 tsp chilli powder
  • 1/2 tsp turmeric powder / haldi
  • 1/2 tsp garam masala

Soak the poppy seeds for 15 minutes and keep it aside.Fry the lavang, dalchini and methi seeds in little oil and set aside.


1.  Wash and chop the beans and baby corns. Separate the  cauliflower florets and wash them. Wash and peel the potato and carrots. Cut them into cubes.
chopped vegetables for  veg kurma

2.  Transfer the chopped vegetables to a pan and add enough water. Bring it to boil and cook till all the vegetables become soft. Once done, remove from the heat and keep it aside.
boiled veggies for kurma

3.  Heat the oil in a pan and add the grated onions. Saute till the onions are translucent.
fried onions to make veg kurma

4.  Add the grated tomatoes to the onions and saute for 2 - 3 minutes. Cook covered on low flametill the tomatoes and onion become soft.
tomatoes added to make kurma

5.  Add the chilli powder, garam masala and turmeric powder to the onion tomato mixture and saute on low flame for a minute. Remove the pan from the heat and allow the mixture to cool.
masala added to onion tomato mixture

6.  Once it becomes cool, add the fried lavang, dalchini and methi seeds. Add the cardamom, soaked poppy seeds and cashew nuts. Grind this mixture to a smooth paste using very little water.
masala paste to make kurma

7.  Transfer this masala paste to a pan. Add the vegetable stock and make a thick pouring consistency gravy.
masala transfered in a kadai

8.  Add the boiled vegetables and salt. Keep this pan on medium flame and bring it to boil.
boiled vegetables added

9.  Simmer till you get the desired consistency and remove from the heat. Add the chopped coriander leaves and mix well.
chopped cilantro added

10.  Serve hot with parathas, theplas, naan, roti, bread, chapati, phulka, steamed rice, jeera rice, ghee rice and pulavs.
cilantro mixed

vegetable kurma ready to serve

July 11, 2014

Mix vegetable biryani recipe - Veg biryani in pressure cooker

Mix vegetable biryani recipe - I am a  great fan of all kinds of  biryani, pulao and spicy rice. In fact, I can't live without rice. Today, I am going to share a classic Vegetable Biryani recipe which you can prepare and serve for a small party or your weekend meal. This vegetable biryani has been tried and tested many a times and ingredients are adjusted to suit our taste buds.

Traditionally, biryani is made in a heavy bottomed vessel, arranging the vegetables, rice, ghee, oil and other ingredients in layers. The lid of the vessel is sealed with wheat flour dough and then cooked on a low flame. But this method is really time consuming  and not practical during morning rush. Cooking biryani in pressure cooker is not only easy but quick too.

Looking at the long list of ingredients, it looks bit tedious. But in fact, it is damn easy once you exactly know how to proceed with proper steps. So, I have posted this recipe with step by step pictures. Once the biryani is done, the fragrance of it makes you hungry and you will be eager to eat it. This vegetable biryani tastes great when serve hot and accompanied by crispy papads, tempting pickles and chilled  raitas. 

Preparation time 20 minutes
Cooking time 45 minutes
 Yield - serves  6

  • 2 ½ cups basmati rice
  • 1 tbsp garam masala
  • 1 heaped tsp chilly powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/4 tsp cumin powder
  • Salt to taste

Vegetables Needed
  • 2 large onions, chopped
  • 1 tbsp ginger garlic paste
  • 4 medium sized carrots
  • 250 grams ivy gourds / tindora
  • 250 grams fresh beans
  • 2 cups parboiled dry green peas
  • 1 cup chopped coriander leaves
  • 1/4 cup fresh coconut

For the Tempering
  • 4 tbsp oil
  • 2 tbsp ghee
  • 7-8 clove / lavang
  • 1/2 " cinnamon / dalchini
  • 8-10 black pepper
  • 6 green cardamoms, slightly crushed
  • 2 allspice leaves or bay leaves

  1. Wash the basmati rice, drain and keep it aside for 20-25 minutes. 
  2. Blend the grated fresh coconut into smooth paste adding some water and set aside.
  3. Wash the carrots, peel and cut them into cubes
  4. Wash the beans, cut the end parts and chop them into length wise.
  5. Soak the dry green peas overnight, parboil them  and set aside. 
  6. Peel the onions and chop them into small pieces.
  7. Wash the ivy gourds, cut the end parts and slit them into half in the middle.

1.  Heat 1 tbsp of oil in a pressure cooker, reserve the remaining oil and add the cloves, cinnamon, crushed cardamoms and pepper. Add the allspice leaves and saute till they release fragrance.  

2.  Add the onion and ginger garlic paste. Add the remaining oil and fry till the onions turn brown and aromatic. Then add the carrot and ivy gourds, mix well and saute for a while. 

3.  Add the chopped beans and parboiled dry green peas.  Saute for a minute. 

4.  Add the rice and ghee,  stir to combine. Add the chilly powder, turmeric powder, garam masala, coriander powder, cumin powder, saute for  2-3 minutes on high flame. Add the coconut paste. Add 5½ cups of hot water and salt. 

5.  Add the chopped cilantro and mix well. Cover the pressure cooker with lid and take 2 or 3 whistles. When the pressure releases, serve the vegetable biryani hot with crispy papads, pickles, and chilled raitas. 

  1. I have used parboiled dry green peas in this dish. You can use fresh green peas in the place of dry green peas. 
  2. Adding ghee and oil together gives a unique flavor to the biryani. So, I have used both oil and ghee in this dish. You can add more ghee or oil if you like it.
  3. While cooking biryani in pressure cooker, cooking of biryani is identical to that of cooking rice. Therefore to avoid rice becoming too soft, take cooker whistles as of you are cooking normal rice.

June 19, 2014

Kadai gobi and beans recipe - How to make kadai gobi and beans

gobi-beans subzi
Kadai gobi and beans recipe - Kadai gobi and beans is a quick and easy to prepare sabzi that can be made within ten minutes. Kadai gobi and beans is nothing but a sabzi with spicy flavor and a fiery taste. I make kadai sabzis quite often with almost all vegetables. Chapati and rice is our staple food, so, I need side dishes for both everyday.

On vegetarian days,  sometimes, without thinking much, I go for kadai sabzis which goes well with both roti or chapati and rice with curry. We enjoyed it with rice and kasuri methi dal, and chapati along with papad and mango pickle. If  I make stir fry it is going to be very simple and miss those flavor and taste. But this kadai variety of sabzis are quite interesting and delicious.

Preparation 10 minutes
Cooking time 10 minutes
Serves 2


  • 1 ½ tbsp oil
  • 1 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 8-10 curry leaves
  • 1 large onion, grated
  • 2 tomatoes, grated
  • 1½  cups chopped cabbage
  • 1 cup chopped beans
  • 1 tsp chilly powder
  • 1/2 tsp turmeric powder
  • 1 tsp gram masala
  • Fistful of coriander leaves
  • Salt to taste

Grind to paste

  • 7-8 garlic flakes, minced
  • 1/6" ginger, minced
  • 1 green chilly


1.  Heat the oil in a pan and make a seasoning with mustard seeds, cumin seeds and curry leaves.

2.  Add the onion and stir until onions are translucent. Add the cabbage and beans. Stir to combine.

3.  Cook covered on low flame till the cabbage and beans become soft. 

4.  Once the cabbage and beans become soft, add the ginger-garlic-chilly paste and saute nicely until raw smell  disappears.

5.  Add the tomatoes and saute a minute. Add the chilly powder and turmeric powder, stir to combine. 

6.  Add the garam masala and salt. Mix well. Cover the pan with lid and cook for 3-4 minutes on low flame. If  its too dry, sprinkle some water.

7.  Once done, add the chopped coriander leaves and serve the kadai gobi and beans hot as a side dish.