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Sunday, 27 April 2014

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Source(google.com.pk)

Green beans and peas is healthy side dish with mild spices, which nicely compliments kadhi or any dal.

Recipe serves 4 to 6Green Beans and Peas

Ingredients

4 cups or 16 oz frozen French cut green beans

2 cups or 6 oz frozen green peas

2 tablespoons oil

Pinch asafetida (hing)

2 teaspoons cumin seed (jeera)

5 red chilies (lal mirch)

2 tablespoons washed urad dal

2 teaspoons coriander powder (dhania)

1/2 teaspoon turmeric (haldi)

1 teaspoon salt adjust to taste

1 tablespoon lemon juice adjust to taste

Method

Heat the oil in a saucepan on medium-high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.

When the cumin seeds crack, add hing, red chilies and urad dal.

Stir-fry for half a minute, stop if the urad dal changes color.

Add green beans and peas, mix it well, and cover the pan. Turn down the heat to medium.

Let it cook for five to six minutes until the peas and beans are lightly tender. Do stir once in between.

Remove the cover and add the coriander powder, salt, and turmeric.

Let beans and peas cook without cover to allow the water to evaporate, this way the beans don’t become mushy. Stir the beans occasionally. Beans and peas should be lightly moist.

After turning of the heat add lemon juice.

Suggestions

Urad dal can be replaced with washed moong or chana dal.

Use as a filling to grilled sandwiches.

This is a delicious sweet and sour dish, and only takes few minutes to prepare. Kela Ki Sabji makes a great side dish. You will be amazed with the simplicity of this dish.

Recipe will serve 3

Ingredients

3 ripe bananas peeled and sliced 1/2 inch thick approx. 3 cups of sliced banana

1 tablespoon oil

1/2 teaspoon cumin seeds (jeere)

1/8 teaspoon asafetida (hing)

1 green chili minced, adjust to taste

Pinch of turmeric (haldi)

1 teaspoon finely chopped ginger

1/2 teaspoon salt adjust to taste

1/2 teaspoon mango powder (amchoor)

Approx. 2 tablespoons chopped cilantro (hara dhania)

2 tablespoon water

Method

Heat the oil in a sauce pan on medium high. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.

Add cumin seeds after seeds crack add asafetida, green chili and turmeric, stir for a few seconds.

Add bananas, ginger, mango powder and water stir gently and cook only for a minute, don’t overcook otherwise banana will become mushy and watery.

Turn off the heat and add salt and cilantro mix gently and serve.

This is a delicious sweet and sour dish, and only takes few minutes to prepare. Kela Ki Sabji makes a great side dish. You will be amazed with the simplicity of this dish.

Recipe will serve 3

Ingredients

3 ripe bananas peeled and sliced 1/2 inch thick approx. 3 cups of sliced banana

1 tablespoon oil

1/2 teaspoon cumin seeds (jeere)

1/8 teaspoon asafetida (hing)

1 green chili minced, adjust to taste

Pinch of turmeric (haldi)

1 teaspoon finely chopped ginger

1/2 teaspoon salt adjust to taste

1/2 teaspoon mango powder (amchoor)

Approx. 2 tablespoons chopped cilantro (hara dhania)

2 tablespoon water

Method

Heat the oil in a sauce pan on medium high. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.

Add cumin seeds after seeds crack add asafetida, green chili and turmeric, stir for a few seconds.

Add bananas, ginger, mango powder and water stir gently and cook only for a minute, don’t overcook otherwise banana will become mushy and watery.

Turn off the heat and add salt and cilantro mix gently and serve.