AZUKI ( MOOTH) BEANS AND VEGETABLE SALAD


A lot of you will be curious about the ' Azuki ' beans. These are beans very common to East Asia .Very commonly known as 'dal mooth' in India. These are a powerhouse of vegetarian nutrition loaded with proteins, iron , folic acid, potassium, magnesium and fiber among a whole list of other nutritional value. As we age, and we tend to become more aware of fitness and healthy eating because our body starts protesting in various ways to highlight our misuse. So, I whipped up this very healthy recipe, for all salad lovers! When you are young, the metabolism can take a beating but not when you are aging and its slowing down.

AZUKI BEANS BOILED AND FRESH SPINACH LEAVES

 

 

AZUKI BEANS, SPINACH, SWEET CORNS, SQUEEZED LEMON

 

ORANGE BELL PEPPER

1. Two cups Azuki beans boiled in salted water
2. Fresh spinach leaves
3.  1 Orange bell peppers chopped
4. Fresh boiled corns 1/2 cup-3/4 cups
5. 1  lemon
6. Feta cheese
7. black pepper

 



The Azuki beans were soaked overnight . The water was the drained and then replenished with fresh water in a pressure cooker. Add 1 black cardamom and salt and the boil.

The beans are done in two whistles . The water level in the Pressure cooker should only be two inches above the beans .

Pls stain the water from the beans and keep then to cool. This water can be added to any vegetable as a broth...just remember its salted!

 

Once cooled add the above listed ingredients and toss. Your healthy salad is ready! enjoy

 

 



 

 

I do not know how many of you have a seen an internationally acclaimed Bollywood movie "Lunchbox". A lot of you will be wondering why am I talking about a movie in my food blog. This movie shows a typical Indian household in where the wife's achievement, recognition and self esteem rests in her husband praising her food. Whereas, this very facet was completely missing and it was a function that was taken for granted.

An Indian households functions on cooking three hot meals a day! So being inventive, with three meals, boils down to being a  mini chef . This entails stock taking, ingredient planning, cost effectiveness, and managing. Its a routine, without  change. You have to be completely be aware of the existing market prices on poultry, spices, vegetable to ensure that the budget of the household is not overshot for the month. Also, a creative genius, to create different taste from some same seasonal vegetables where frozen vegetables is still a struggle because of everyday power cuts.

The above control, execution and management goes unnoticed and unappreciated by the male members of the household . So when three meals are an everyday feature for 365 days you need to be a finance genius if you can save, eat healthy and fresh food on very limited income and rising prices! So kudos to the millions of women globally who are the unsung  creative managers of all times! 



And now a healthy vegetarian recipe that I made today for lunch !



MUSHROOM,PEAS AND EGG MEDLEY

Ingredients

2 cups of fresh or frozen peas
6 sliced mushrooms
2 boiled eggs
1 large tomato
5 cloves of garlic
1tesapoon turmeric
1 tablespoon of vegetable oil ( no cholesterol a must on the nutrition list)
2 teaspoon cumin seeds
2 teaspoon coriander powder
1 teaspoon red chili powder
salt to taste
1/2 cup sour plain yogurt

Heat the oil in a non stick pan. When it is hot, add the cumin seeds and garlic. They will sputter immediately if oil is hot . The moment you see a light brown color on the seeds add the coriander powder, salt and the turmeric. Give it a stir .
 After 1 min add the Peas, 1/4 cup water and tomato and cook till soft then add the mushrooms and the egg and give it a stir for 2 minutes. Add the yogurt and stir it for 1 min and your dish is ready.

BHUNNA KEEMA MATAR (MINCE LAMB WITH PEAS)

Its a bright Sunday and the ritual in our house is to make some heartwarming ,north Indian, non vegetarian dish, which is soul stirring. North Indian food, comprises of,  slow cooking the meat to perfection. The recipe below has been perfected with trial an error to get it just right - color, texture and meat/ vegetable mix to tempt the most hardened foodies.

Ingredients

450 grams/ 16 oz. mince lamb ( washed/cleaned in a strainer with very fine mesh)
2 large red onions chopped finely
2" ginger finely grated
2 small green chilli sliced 
6-8 cloves garlic finely chopped
1 red bell pepper chopped
1 medium size golden potato small cubed
2 fistful of peas
2 cups of tomato puree/ three large tomatoes
3 teaspoon cumin seeds
2 bay leafs
3 teaspoon coriander powder
3  tsp garam masala
2 teaspoon red chilli powder
3 tablespoon of vegetable oil/ olive oil ( for frying)
Salt to taste

In a large non stick pan heat the oil. When hot add the cumin seeds and the moment they start sputtering add the ginger, garlic and onions and fry . Once the onions are looking pink and translucent add the coriander powder and keep stirring till you smell the aroma arising out of the mixture and the onions turn a light golden color. Add the garam masala, salt, green chilli , red bell peppers, potatoes and red chilli powder and stir for a minute and then add the tomato puree and give it a stir for 7 mins to this add your washed mince meat  and two cups of water and stir . Put the lid on and let the mixture get steamed. Keep stirring over medium to low flame for 20- 25 mins till you see oil separating from the mix and the mix is semi dry...It will be ready to eat with roti/ parantha , pav bread or garlic bread.