Monday, May 27, 2013

How to make Lima beans curry - Indian style | Side dish for Roti

I never seen or used to cook this Lima beans before. I used to see it in local markets but never bought them until I saw the post in our blogger friend Premas blog When I saw the post with the Lima beans picture, I remembered that I have seen these beans before and last weekend when I went for shopping without a next thought these beans. I cooked the same way as described in the Premas blog with a very slight change (see notes) and it was a hit in our family. So here is the recipe for Lima Beans Curry... 

Lima beans Curry Recipe: 


Preparation time: 15 min | Cook Time: 20 min | Serves: 4
Recipe Category: Side dish | Recipe Cuisine: South Indian

  • Lima beans - 1.5 cups ( Fresh or canned) I used fresh.
  • Oil - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Onion - 1 big 
  • Tomato - 2
  • Ginger garlic paste - 1 tsp
  • Chilli powder - 3/4 tsp
  • Coriander powder - 1/2 tsp
  • Garam masala powder - 1/2 tsp
  • Coconut - 2 tbsp (grated) + 4 tbsp water
  • Water - 1/2 cup
  • Salt - 3/4 tsp ( or as needed )

1. Remove the seed from the fresh lima beans and through the skin. Wash the seeds and keep ready.
2. Make a paste with coconut and keep it ready.
3. In a pressure cooker, add oil and when hot add the cumin seeds.
4. When the cumin seeds splutter, add in the onion, ginger garlic paste and salt. Saute till, the onions becomes translucent.
5. Add in the tomato and saute well.
6. Add in the chilli powder and coriander powder.
7. Add the coconut paste and stir well.
8. Now addin the fresh lima beans and mix it. If you need add little water for cooking at this stage.
9. Add the garam masala and give a stir.
10. Close the lid and pressure cook it for 2 whistles. When the pressure went down, open lid and check whether the beans is cooked. By this time, the oil would be leaving the sides.
11. Serve hot with Jeera Rice or any roti.

1. Added the ginger garlic paste, to increase the spiciness and to get little ginger taste
2. The original recipe, goes with grinding of coconut with garlic. Since I used the ginger garlic paste, I just added the coconut paste. 

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Friday, May 24, 2013

Jeera rice | How to make jeera rice | Rice varieties

Jeera rice / Jeera pulao / Cumin Rice is one of the easy rice recipe and can be make in a jiffy. Any side dish can go well with this jeera rice.

  • Basmati Rice - 2 cups
  • Water - 3 cups
  • Onion - 1 
  • Jeera - 2 tsps
  • Oil - 1 tsp
  • Ghee - 1 tsp
  • Green chillies - 1 (optional)
  • Fennel seeds - 2 pinchs (optional)
  • Cinnamon stick - 1 inch (optional) 
  • Star anise - 1 (optional)
  • Bay leaf - little crushed (optional)
  • Salt - 1 tsp ( or as per taste)

1. Soak the basmati rice for 20 to 30 min in water.
2. Mean while heat oil and add the fennel seeds, cinnamon stick, bay leaves and star anise and fry for a while.
3. Add the jeera and fry. Add in the chopped onions, green chillies and coriander leaves.
4. Add the ghee and saute the onion well. Add the water and allow to boil.
5. Add the soaked rice and let it cook for 10 min in sim.
6. Give a stir and serve with raita or any side dish.
I had it with lima beans curry which I will be posting soon.

Tuesday, May 21, 2013

Strawberry Lemonade | Summer Special Drinks

This is simple summer drink, that is going to refresh you immediately.

  • Strawberry - 200gms
  • Lemon - 2 (medium sized)
  • Sugar - as per taste
  • Water - 5 cups
  • Ice cubes - as needed

1. Wash strawberries and remove the stem or the leaves. Transfer it to the mixer grinder and add the sugar and water.
2. Grind to a smooth paste. Filter the juice with a filter.
3. Add in the Lemon juice.
4. Add the icecubes and serve it chilled.

This goes to my event Dish name starts with S

Sunday, May 19, 2013

How to make Sura puttu | Restaurant Style Sura Puttu | Fish recipes

Sura puttu is my favorite dish. My mom used to prepare this twice a month in my childhood days and 3 days a week when i delivered my son. People used to say, that paal sura is good for delivered ladies as it produces more breast milk. This recipe is again my mom recipe and my family favorite too.

How to make Sura Puttu

Preparation time: 30 min | Cook Time: 10min | Serves:5
Recipe Category: Side Dish | Recipe Cuisine: South Indian
  • Shark / Sura meen - 1/2 kg
  • Water - 1.5 cups
  • Oil - 3 tsp
  • Mustard seeds - a pinch
  • Urud Dal - 1/2 tsp
  • Channa dal - 1/2 tsp
  • Curry leaves - few
  • Green chillies - 3 (chopped finely)
  • Onion - 2 big (chopped finely)
  • Ginger garlic paste - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Salt - as per taste
  • Coriander leaves - for garnishing

1. Cook the shark with 1/4 tsp Salt and 1.5 cup of water in a pressure cooker. keep it for 2 whistles and switch off immediately. After cooking remove from cooker and Slightly squeeze out the excess water.
2. Allow it to dry and scramble the shark with hand or a spatula and keep aside.
3. In a vessel, add oil and oil is hot, add the mustard seeds, urud dal, channa dal, curry leaves and green chillies, one by one and fry a min.
4. Add the onion and salt and saute well.
5. Add in the ginger garlic paste and turmeric powder and saute again till the raw smell of ginger garlic goes off.
6. Add in the Shark and mix well and keep on frying for another 5 min.
7. Serve hot as a side dish or eat as it is as I do.

This goes to my event - Dish name starts with S

Friday, May 17, 2013

How to make Spicy Potato Roast | Urulai Varuval | Spicy Aloo Roast | Side Dish for Rice | Potato Recipes

Spicy Potato Roast / Urulai Varuval / Aloo Roast is one of the dish, which I never say no. I love anything and everything made up of potatoes. This roast is the one which I used to make it often but somehow could not click pictures and post it. This is really a spicy dish if you follow the same measurements but I feel when taken with any rasam sadam or curd rice, the spiciness is still ok.  If you want less spicy reduce the measurement as per ur taste buds. Now to the recipe of Spicy Potato Roast / Aloo Roast / Urulai Varuval.

You can also check other potato recipes
Dry Potato Fry
Potato Masala
Potato Poriyal
Potato Stew
Potato kurma
Potato Peas Pulav

  • Potato - 4 (medium sized)
  • Rice flour - 2 tbsp
  • Chilli power - 2 tsp 
  • Coriander powder - 1.5 tsp
  • Cumin powder - 1 tsp
  • Turmeric powder - 1/5 tsp
  • Garam masala - 1/2 tsp
  • Fennel seeds - 1/4 tsp
  • Salt - 1/2 tap or as per taste
  • Oil - 3 tsp

1. Boil the potatoes and peel off the skin. Let it cool down. Cut into cubes.

2. Add the rice flour and mix thoroughly so that potatoes are well coated with rice flour. Keep aside.
3. Mix all the powders and keep it />
4. In a vessel or kadai, add the oil. When the oil is hot add the mustard seeds, urud dal and fennel seeds. When the mustard splutters, add all mixed powders immediately and mix well. Take care not to burn the powders. So keep the flame in low and do this process.
5. Now add the rice coated potatoes to the kadai and mix it well with a spatula taking care not to break the potatoes to small pieces.
6. When the potatoes are well coated with the masala, switch off the stove and serve with rasam Sadham or curd Sadham.

1. I used Everest chilli powder and spiciness suits well for our taste buds. So you can increase or decrease the chilli powder accordingly. 
2. Do not add any water in this procedure. You should cook the potatoes well but don't make it very soft. 

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