Broad beans aka Chikkudu kaya is my all time favorite in Beans family. As a kid mom used to just steam these in cooker along with turmeric and salt and would serve them hot in a bowl as a snack. They were very delicious and we could finish the whole bowl without any complaints. These Indian Broad Beans are fiber rich and filled with loads of protein. I am sure kids who wouldn't love to eat steamed/boiled beans would definitely love these boiled or steamed broad beans( chikkudukaya ) for its texture and the firm plump beans( pods ) inside. Pairing broad beans with some juicy vine ripe tomatoes is something new to me as i have never cooked green beans with tomatoes.

I have to agree that Simplicity is the Best! And it is very true when coming to my Spicy Tomato Soup flavored with Coriander and Mint. You can happily enjoy this for your lunch or dinner along with some salad and toast. This is one such recipe that boasts of simplicity, flavor, comfort, nutrition and deliciousness. Once you taste this fresh homemade soup, i am sure you will not go for any canned or powdered soups!!

Ingredients:

• 2 large / 3 medium vine ripe tomatoes
• 2 green chillies
• 1 tsp MTR sambar powder
• 1 tsp cumin seeds / jeera / jeela karra
• 1 tbsp oil/ghee/butter
• 2 garlic cloves
• 1/2 tsp coriander seeds
• cilantro
• mint leaves

• Make slits( like cross ) at the top and bottom of the tomatoes, place in a bowl with very little water and microwave for 3-4 minutes. So that we can easily peel off the skin.
• Alternatively, you can pressure cook or boil these tomatoes as whole
• Once the tomatoes are cooled, remove the peel and run them in the blender and keep aside
• If you are concerned about the seeds, you can strain the juice
• In a sauce pan now do the tadka/seasoning, first add oil /ghee followed by cumin seeds, ginger, coriander seeds and curry leaves.
• Once the garlic is golden brown add the tomato puree/juice, turmeric, sambar powder, mint leaves, slit green chillies and simmer it over medium heat.
• Add salt to taste.
  
• Once the soup starts to bubble, turn off the heat and finish with chopped cilantro.
  

Ever bored having same old plain idly? How about the leftover idlies? Here comes a simple lip smacking makeover for the leftover idlies, my Cocktail Idly aka Crispy Idly Chaat. I know kids makes faces when you ask them to eat the plain idlies., next time try this recipe and i am sure they leave asking for more. This is not only kid friendly but wonderful with Chai or Hot tea in the evenings.

• First prep up the idlies, onion and tomatoes. Cube idlies, chop up onion and tomato.
• In a kadai / frying pajn heat oil and deep fry cubed idlies, drain them onto paper and keep aside
• In a mixing bowl, add fried idly pieces, onion, tomato, cilantro, red chilli powder, chat masala, salt and lemon juice
• Garnish with cilantro and serve it right away

Any leftover idlies from the morning gets converted to this simple Idly Chaat, and my husband likes it so much, i end up making fresh batch of Idlies exclusive for this Cocktail idly. This is so simple yet bursting with lots of flavor from tomatoes, onions , cilantro and Lime Juice.

Who wouldn't love Noodles? Its a family favorite for us though.. Maggi introduced to the wholesome delicious family of noodles, and back then when we were kids having noodles was like a Once in a Blue moon thing like a delicacy and would slurp up every bite of it... even now sometimes i do really crave for Oriental flavors and the quick and easy meal within reach for me is always a packet of Maggi or Top ramen Noodles, and build layers of flavors to make it Earthy and Satisfying.. My noodles with vegetables is the most versatile quick and healthy meal that i could think of, ready in minutes. I brought these Maggi whole wheat noodles once long back( yep, sometimes i act like a whole grain freak... looking for whole grains everywhere ) and it wasn't that bad.., i couldn't see any difference from the regular noodles and from then the whole wheat noodles became a regular item in my pantry...


I would say a big NO-NO if you want to eat a packet noodles ( as it is ) without any vegetables and i like to always sneak in fresh and crisp vegetables along with some protein say eggs, tofu or Edamame. In this week's trip to farmers market i bought some fresh baby Portobella mushrooms, scallions and crisp Red and Green peppers, and i couldn't restrain from using them in my favorite noodles. Using whole wheat noodles , Edamame and fresh green veggies give this meal a good dose of Fiber and Protein..


You need( 2-3 servings ):

• 1 packet whole wheat noodles
• 1 red bell pepper
• 1 green pepper
• 4-5 green chillies
• 7-8 baby Portobella mushrooms
• 1/2 red onion
• 1 tomato
• 1-2 scallions
• Cilantro
• 1 cup shredded Cabbage
• 3 garlic cloves
• 1 - 2inch ginger root
• 2-3 tbsp vegetable or peanut oil
• 1 tsp ajinomoto
• Cilantro and Mint

Fresh Portobella Mushrooms from Farmers Market

• 1 packet seasoning ( if you are using packaged noodles )
• 2-3 tbsp ketchup
• 2 tbsp soya sauce
• black salt to taste

• Cook the noodles separately, drain in cold water apply oil and then keep aside.
• Julienne all the vegetables, onions, green and red bell peppers, scallions, cabbage except for tomatoes and mushrooms
• Slice mushrooms thin and tomatoes into chunks(optional )
• Chop green chillies, ginger and garlic very fine
• In a bowl mix in the seasoning( if you have one ), soya sauce, tomato ketchup, black salt sugar to taste and keep aside
• In a wok/ kadai heat oil ( use highest heat setting available) and then add onions, green chillies, ginger and garlic followed by Edamame and ajinomoto( i can get only frozen soy beans that too from Whole Foods only )
• Cook for few seconds and then add green and red bell peppers saute for a minute and then drop in mushrooms , cabbage and scallions( in order ). Saute all the veggies and make sure they are not overcooked( they should still be crisp ).
• Mix in noodles and tossing or mixing vigorously( you don't want the noodles to stick to the wok )
• Add cilantro and Mint( last layer of flavor ) and adjust salt to taste...
• Serve hot with Ketchup / Maggi Tomato Sauce or even better Sriracha Hot Sauce....

• I usually use veggies twice the amount of noodles, just another easier way of having veggies without any complaints
  
• Make sure you cook at very high heat and keep tossing until the veggies are cooked, most of the times they will be cooked in no time..
• The key for these noodles is to keep all ingredients ready even before you try to lit the wok up.

• Eat Healthy -Protein Rich hosted by Sangeeth
• A.W.E.D. "China" hosted by DK
• One dish meals hosted by Archana
  
• Herb Mania hosted by Dee of Ammalus Kitchen

Here i am with my simple sumptuous one pot wonder meal with rice, lentils, beans and vegetables warmed up with some exotic spices making it a wholesome, no-fuss, quick and easy meal , fit for any busy day.. When i say quick it doesn't mean any less in flavor and taste..I made this Nutritious fiber and protein rich Bisibelabath / Vegetable Khichidi by adding everything into my pressure pan and bubble into one simple delicious delight .

When i brought these purple potatoes home, i was surprised to see the bright purple flesh inside, since i was expecting it to be similar to red potatoes, wherein only the peel is red. I found these bright and firm petite potatoes in a local farmers market intriguing and couldn't stop buying some. The other day i was telling my mom about the array of potatoes you find here in US like the red potatoes, russet potatoes, Yukon gold potatoes, baby red potatoes, fingerlings, blue potatoes and these purple potatoes. It was very interesting cooking these Purple Peruvian Potatoes as they were creamy in texture and did hold their shape when cooked .., and the best part they cooked to perfection in no time... I made a simple vegetable saute with purple potatoes, tender beans, crisp green pepper, fresh cauliflower, firm tomatoes along with some ginger and garlic. I can call this one a super healthy dish with less fat, lots of fiber, Vitamin C, Potassium etc .. This curry recipe will be going to Eat Healthy - Fiber Rich hosted by Sangeeth

• 3 small petite purple potatoes
• 10-15 petite beans cut into 1 inch pieces
• A small handful of cauliflower bunch
• 1 small red onion
• 2 small firm tomatoes
• 1 green pepper
• 1 red pepper( optional )
• some frozen or fresh green peas ( option, i didn't add them though )
• 2 tsp coriander power
• 1 tsp cumin powder
• a pinch of garam masala( optional )
  
• 2 tbsp oil
• 3-4 green chillies to your taste
• coriander and mint for garnish

• 1 tsp cumin seeds( aavalu )
• 1 tsp mustard seeds( jeelakarra )
• 10 curry leaves
• a pinch of turmeric

• Wash and drain all the veggies, except tomato( Wash before chopping )
• Heat oil in a kadai, wok or nonstick pan and add onions, green chillies, potatoes, green beans, cauliflower in order
• After 2 mins add cut green pepper and cook with lid half covered
• Now add the chopped tomatoes and cook without the lid, make sure the tomatoes are still firm and not mushy
• Add salt, cumin and coriander powders. Alternatively you can add curry powder
• Switch off the flame add coriander and mint.
• Do adjust salt and spice to taste..
  

Who wouldn't love potatoes and peas? Cooking potatoes and peas in tomatoes seasoned with cumin and coriander powders, sweetened with milk( or cream ) is the one recipe which comes to my rescue at the eleventh hour. So easy to prepare, so rich in taste. Adding milk to this potato curry gives this unique sweetness which balances the sourness from tomatoes. Aloo( Potato ) Matar( Peas ) is one such classic recipe which you can whip up in no time. You don't need any fancy ingredients and i am sure you would find all these items in you pantry any time.

You need:

• 4-5 large ripened tomatoes
• 2 red potatoes( use boiling potatoes only )
• 1-2 fistfuls green peas -- you can use frozen / fresh / soaked and boiled dried peas
• 2 tbsp ginger garlic paste
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1 - 2 tsp red chilli powder
• 1 tsp garam masala( optional )
• 1/2 cup milk or cream
• 5 tbsp oil

How to prepare aloo matar:

• Boil the potatoes ( i microwave them with very little water covered for 6 min ) peel the skin and chop them into 1 inch cubes
• Chop onions and tomatoes very finely and keep aside
• In a kadai / pan heat oil and add onions and ginger garlic paste
• Keep stirring until the onions cooked to golden hue
• Add the coriander, cumin and red chilli powders
• Add turmeric and garam masala powder
• Toss in green peas and fry for 30 sec
• Fry for 1 min and add tomatoes( alternatively you can puree the blanched tomatoes and add to the pan )
• Cook until the oil leaves from the sides
• Now add the chopped potatoes and stir gently so that potatoes do not fall apart
• This is optional -- for extra creaminess and sweetness you can either add whole milk or cream and cook for 5 more min
• Add fresh cilantro and serve hot...

This curry tastes so good with chapathis, rotis, steaming hot rice or tortillas. We had this along with freshly home made rotis with some onions( sprinkled with cumin powder and lemon juice ) and freshly homemade yogurt ( curd ).

Heres the list of the events i am sending this recipe to:
JFI - Onion by Radhis Kitchen
Potato Fest by Divya Karthik
Ode to potato by Sia

My favorite way of preparing this dish is making sambar just with this vegetable with toor dal, tamarind and green chillies, which tastes as simple as it sounds. Another simple authentic andhra dish is to make poriyal or stir fry with tadka or talimpu and adding lots of coconut at the end.. This way of cooking chayote squash makes the dish so mild you can just finish the whole bowl without any rice. And another classic recipe is Seemavankaya Noonevankaya Kura( Chayote squash with tamarind and spices ) which is a simple curry cooked with the guthi vankaya( stuffed eggplant / brinjal ) masala and tastes spicy and tangy.

• 1 tsp cumin seeds( jeelakarra)
• 1 tsp mustard seeds
  
• 1 tsp urad dal( optional)
• 1 -2 tbsp oil pinch of turmeric
• 5-6 curry leaves ( optional - i didn't have them on hand )

How to prepare seema vankaya kura:

• FYI you can follow the above pictures for step by step procedure
• Peel the squash and chop into 1 inch pieces( you can use the seed i.e pappu too )
• Wash them and keep aside
• Chop each tomato into four pieces and slice green chillies length wise( or chop them )
• In a kadai, heat oil and add the seasonings,once they start to splutter add curry leaves, green chillies and chopped chayote squash
• Stir in some salt and cook it cooked under medium flame
• Keep stirring and at about 5 min check if the squash is cooked yet firm and holding it shape( not mushy ). At this point add tomatoes and cook under high flame for 2-3 mins( tomatoes should not be cooked completely )
• Stir in coriander powder and fry for 1 more min.
• Add chopped cilantro and adjust salt to taste
• Tada your simple spicy chayote squash curry is ready to relish.

Tags: Seema vankaya kura, Bengaluru vankaya tomato kura, Seema vankaya talimpu

Ginger has an earthy taste that raises the flavor quotient of many(Indian) dishes. Ginger had been proved to be effective in reducing cold, flu and headaches. It is compared to work as effective as aspirin in thinning the blood. Dried ginger with salt( we used to call Bhavana Allam) aids in digestion too. Ginger is being used for ages for its medicinal values.


Coming to the Tomato Allam(Ginger) Nuvvula(Sesame seeds ) chutney, its my husbands one and only favorite chutney he likes to eat with rice. It has been passed down to me from my MIL. Adding sesame seeds and ginger to this chutney add an unique flavor to the basic tomato chutney. For this chutney you need to make sesame seeds spice powder first!


To prepare Sesame Seeds Spice Powder( Nuvvula Daniyala Karam ), you need:
1 cup sesame seeds
1/4 cup coriander seeds
1 tbsp cumin seeds
6-8 red chillies


In a pan or kadai take a dab of oil and saute sesame seeds, coriander seeds and red chillies. Remove from pan and cool once the sesame seeds turn to golden hue. In a spice jar or blender powder the toasted seeds and store it in an airtight container. You can use this spice powder in tomato chutney, spinach chutney and ridgegourd chutney.


To prepare Tomato Ginger Chutney, you need
6 ripened tomatoes
1 inch ginger root
2-3 cloves garlic
1/2 small onion
2-3 green chillies( optional for even spicier chutney )
3 stalks of coriander aka cilantro
10 curry leaves
3 tbsp oil
2-3 tbsp of the above prepared sesame powder


Method of preparation:
Peel ginger and chop onions and tomatoes
In a kadai or frying pan, heat oil and add curry leaves, onions, ginger, garlic and tomatoes
Fry until the tomatoes are cooked and soft
Once cooled, in a blender grind the sauteed tomato paste along with the sesame powder and cilantro
Normally you dont need water to blend, you can add a little if you want though
Adjust salt and spice powder to taste


Serve this tomato chutney with ginger and sesame seeds along with hot ghee rice , dosa, idli, chapathi or roti. This stays good in the refrigerator for upto 3 days. This is my entry for Think Spice: Ginger event!

Simplicity in this Tomato And Kasuri Methi curry speaks a lot, be it in taste, aroma, flavor, easiness or texture. Usually if we are going to have chapathis i plan ahead for curries like palak paneer, bendi masala, dal makhani, matar paneer. But sometimes out of the blue my husband asks for chapathi., then i have to whip up some simple quick and easy curries. In that list comes first Tomato And Peas Curry. You can play with the herbs, garlic or even kasoori methi , any of these would completely transform the plain tomato curry to a brand new recipe. Usually i add either peas or paneer. This time i added Kasuri methi. This gave unique flavor to the dish and i was surprised to learn adding a couple of tbsps of Kasuri methi enchances so much flavor and wonderful aroma into the dish. Wish i had used kasuri methi long back!

Methi Mutter Tamatar Curry

You need:

• 2-3 large tomatoes
• 1 onion
• 2 tbsp kasoori methi
• 1/3 cup green peas
• 1/2 cup milk / half n half / fresh cream
  
• 1/2 - 1 tbsp red chilli powder
• 1 tsp coriander( dhaniya) powder
• 1/2 tsp garam masala or curry powder
• a pinch of turmeric
• 2 stalks of coriander or cilantro
• 3 tbsp oil
• Salt to taste
  

This curry satisfies all the taste palettes. The sourness from tomato, sweetness( and creaminess ) from milk, bitterness from kasuri methi and spice from the red chilli powder. What else can we ask for in this simple dish?


How to:

• Chop onions and tomatoes very finely
• In a kadai or sauce pan heat oil and add onions
• Agg green peas and fry
  
• Saute onions till golden brown( TIP: you can add some sugar to let onions brown quickly )
• Optional: You can add 1 tsp ginger garlic paste and fry for 10 sec
• Add powders and tomatoes.
  
• When oil starts to seperate add kasuri methi leaves
  
• Add milk and cook until the gravy becomes creamy
• You can even add fresh cream or half n half if you dont count those calories
  
• Adjust salt and spice to taste.
• Garnish with chopped coriander/cilantro
  

Our dinner: Tomato And Methi Curry With Methi Paratha( Thepla )

Dont take my word how easy and delicious this Methi Mutter Tamatar curry is, try it for yourself. I am sure you will comeup with some new variations to the recipe and i would love to hear all that! Tomato Kasuri Methi Peas curry tastes delicious with hot rice or chapathi.

Tags:Kasuri Methi, Peas And Tomato Curry, Tomato Curry

Yumm Dal! What can i say about dal. Im not exaggerating that plain toor dal(mudda pappu) cooked till soft and mixed with hot rice( with ghee ) is the most comforting food i know of. My grandma says that its a good practice to eat the first mudda( bite ) of this plain dal rice in any meal. Need not say about the proteins and nutritions dal ( lentils ) has. For vegetarians this is the main source of protein. This tomato dal is my mother-in-law recipe and i tweaked it a little. My mother does tomato pappu in a pressure pan. I will post my moms version too. Dal curry or Dal Fry has so many variations, and i am sure this recipe would be so simple and easy even for a beginner. However there would be no compromise on taste.

My husbands favorite combo: Tomato Pappu and Bandar vepudu( I will post it soon )

• 1 cup cooked toordal. Pressure cook 1/2 a cup of dal with 1 cup of water for upto 3 whistles. And remove the weight( whistle ) and add tsp of ghee, salt and turmeric. Keep aside.
• 2 big ripened tomatoes
• 1 onion
  
• 5-6 green chillies
• Garam masala or Sambar powder( any brand would work, i used MTR )
• 2-3 garlic cloves
• Optional: 2 tsp lemon juice or 1 tbsp tamarind pulp. You need this step only if the tomatoes are not that ripe and sour.
  

• 1/2 tbsp mustard seeds
• 1/2 tbsp cumin seeds
• 2-3 tbsp oil
• 10 curry leaves
• Turmeric powder

• Heat ghee( butter ) or oil in a kadai and add mustard seeds and cumin seeds
• When they start popping add curry leaves and turmeric
• Add onions, green chillies and crushed garlic
• Saute onions till golden brown and add MTR sambar powder
• Add tomatoes and cooked toor dal
• Optional: Add tamarind pulp( soaked tamarind juice )
  
• Add water and cook until the tomatoes are soft
• Adjust salt to taste
• Optional: Add lemon juice before serving
  
• Garnish with cilantro