My Legume Love Affair 104 Roundup

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..and just like that February 2017 came to an end and it is time to look at some amazing entries for My Legume Love Affair 104. Thank you all for your participation. Firstly, my apologies for not able to participate with any of my own recipe. Work has become incredibly hectic and once I reach home, all I do is have a quick dinner and hit the sack. There were days when I slept at 8:30 pm, only to feel groggy & tired even after a good night's sleep. Ok! enough of my boring life. Shall we jump into the lovely recipes received including one from a non-blogger - Teja.

Happy Cooking!

[VeganMoFo 2014] Garlic Tostones | Puerto Rican Twice Fried Plantains With Rice and Beans Recipe

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I follow and read many inspiring food writers. Through them, I learn how to find the right words and express my feelings and various food experiences. One of them is Judith Jones and she once said - "One of great virtues of cooking for oneself, you have only yourself to please. If a dish isn't quite right, you'll eat it anyway and improve on it next time". But, what if the dish turns out so good that you are tempted to write almost immediately on the blog, share with others so that they can make some too!. For my Saturday lunch last week, I made some Garlic Tostones with rice & beans, ate alone, all by myself. It was just perfect, mopping the last bit of beans with a crispy fried plantain tostone. From the moment I bookmarked it and to the point I ate the first bite, I was fascinated and eager to try the combination. These little munchies were all that it promised - simple-to-make-crispy-pleasure-bombs. Ok, I will STOP right here. :-) Read on and get the recipe. 

[Meatless Monday] Chai Patte Waali Lobhia (Easy Tea and Ginger Simmered Black-Eyed Peas) Step by Step Recipe

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Learn how to make a quick black eyed peas recipe adapted from Raghavan Iyer's very popular book - 660 Curries. I have earlier made Makhani Dal (Whole Black lentils with Ginger, Garlic and Butter) from his book with splendid results and is to this date my favorite way to eat whole lentils. Both the recipes have one thing in common - simplicity with ton of flavor. On busy weeknights, pre-made rotis with easy side dishes like these are a real saving grace.

[VeganMoFo 2013] Brown Rice and Black Lentil Bagel Burgers Recipe

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I still remember, it was about 5 years ago, a perfect sorts of evening - when it was slightly drizzling outside and I was sitting by the side of our window with a pen and a pencil, to jot down those few things I want to do before I turn 30.

{Healthy Recipes} Vegan Red Bean and Oats Burger with Sweet Potato Fries

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To make home-made burger patties was on my to-do-list for a really long time. Basically I wanted to have a healthy alternative for my "junk food" cravings when I tend to pick up a Mc Aloo burger from Mc Donalds near by, though its a known fact that those patties were frozen for atleast 3 months before they are microwaved and served up - as fresh to the hungry customers!

I truly believe, a burger can be healthy and tasty and a meal by itself. Its beauty lies in the fact that how fresh are the "ingredients", not just loaded with easy carbs from boiled potatoes and extra calories from melted cheese. Intentionally I avoided both those ingredients in today's recipe. Yes, there is no potato and no cheese or diary. How would have these tasted, you ask? Let me tell you that the proof is my mother who in general avoids all kinds junk food (unlike me) devoured on the burger I made for her, fresh out of the pan. :-). That for me, is an ultimate testament that these were tasty will be made again..and again..

Usage of rice bran oil is not new in our household. Since we moved to India from US, I have started to incorporate more of rice bran oil (+ olive oil) and stopped cooking with any other refined oils. I tasted it for the first when a good friend of mine made some bhajjias at home, using rice bran oil. There was not even a hint of after taste and I couldn't even spot any difference. Its high smoking point 490°F (255°C) makes it well suited for any kind of frying, roasting etc. An added advantage is also that compared to other vegetable oils, foods fried in rice bran oil tend to absorb up to 20% less fat during the cooking process. I like that!. :-)

..spill the beans...

Now, without any further ado, lets jump into today's recipe - Vegan Red Bean and Oats Burger with Sweet Potato Fries. Shall we? Below are few action shots and then comes the recipe.. Enjoy!

.....beans mashed, veggies cut.. 

..this is a cool trick to make perfect, round patties.Oil lightly insides of a cap, press the bean mixture and unmold. 

...shallow fry them on low heat until both sides are crisped up...

Sending this as an entry to Healthy Vegan Fridays and The Wellness Weekend.

{Recipe} Vegan Red Bean and Oats Burger with Sweet Potato Fries

Makes 8 to 9 medium sized patties

Ingredients:

2 cups of boiled/canned red beans (rajma beans) - Any kind of legumes work for this recipe. If using canned, thoroughly wash and rinse the beans.
1 medium green bell pepper
1/2 onion
1 tomato
2 cloves of garlic, minced
2 green onions
2 small carrots
1 bunch of fresh cilantro/coriander leaves
1/2 cup of instant oats
1 tsp cumin powder
1/2 (or more) tsp chilli powder (or 1-2 tsp sriracha/hot sauce)
salt - to taste
few tbsp of rice bran oil - for shallow frying

Preparation:

1. To cook any dry beans, soak them overnight in filtered water. Then pressure cook them on HIGH heat for 10-12 minutes (or) until cooked. Let the pressure be released and drain the water. they must be fork tender.

2. In a bowl, mash the beans.

3. Cut the veggies - bell pepper, tomatoes, onion and green onions (both white and green parts) into very fine pieces. If you have a food processor, dice them all in 1 or 2 turns. Peel and shred carrots. Chop cilantro leaves.

4. Add these cut veggies to the beans and oats. Mix well and season with chilli powder (or hot sauce), cumin powder and salt. Refrigerate for atleast 30 mins for the flavors to blend. A cool trick to make perfect, round patties is to - lightly oil the insides of a bottle cap, press the bean mixture and shake a little to unmold. Since we are not adding any binding agent such as eggs or flax seed water, freeze the bean patties for atleast an hour or until ready to use. these can be easily frozen in plastic containers for many months, if you wish to make a big batch.

5. Once ready, heat few teaspoons of oil in a pan and cook each patty on low heat for 5-6 mins on each side. Carefully flip them on each side once or twice for even cooking. Drain them paper towels.

6. How to assemble the burger: Spread some eggless mayo on the bottom of a burger bun, then place the bean patty, some mayo again, spinach or lettuce leaves, onion, tomato and top with other half of bun! Tadaa!.. the ultimate red bean and oats burger is ready to be be devoured.

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...a burger is never complete without some (sweet potato) fries on the side..Isn't it?

Here is a simple recipe for Golden Sweet Potato Fries to go along with the burgers -

Ingredients:

6-7 sweet potatoes
rice brain oil - for frying
salt and red chilli flakes to sprinkle on top

{Optional sprinklers} - garlic powder, onion powder, dried/fresh herbs such as rosemary, basil, thyme, sage etc.

Preparation:

1. Wash and peel the sweet potatoes. Cut them lengthwise into thin strips. Place them in water. If you want to use them after a few hours (like I had to), cover and refrigerate the entire contents along with water.

2. Heat oil in a kadai. Once its hot, reduce the flame to LOWand add the sweet potato strips. Fry them in small batches for 5-6 minutes. Once they are light golden in color, drain onto paper towels to remove excess oil and immediately sprinkle some salt & red chilli flakes on the top. Serve.

This post is a part of Healthy & Tasty Recipe Contest with Fortune Rice Bran Health Oil & BlogAdda.com

This is Recipe 17 added to my 2013 Recipe Archive. Check out the rest of the recipes too!

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until next recipe,

Three Bean Tomato and Spinach Stew Recipe

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We all can do more with less. That usually is my motto when I am cooking for chilly weeknight dinners. With ingredients readily available in my pantry or freezer, I try my best to whip up something comforting, with not much effort.

The other day as I was browsing through BBC GoodFood Magazine, I stumbled upon this super simple recipe which makes use of three kinds of beans along with tomatoes and spinach. Well, that's one hearty and nutritious combination, I thought.

Crescent Dragonwagon in her book "Passionate Vegetarian" once said - "The best part of (any) stew is the sensual part of it, coming in from out of the cold and smelling it simmering. The steaminess is enveloping. And the warm scent of food encourages you to take deeper breaths, which helps calm you."

..and this lovely quote is very apt for this recipe as once done, it leaves you very happy and satisfied!

Enjoy..

Three Bean Tomato and Spinach Stew

The Beans!

{Recipe} Three Bean Tomato and Spinach Stew 

Serves 4-5
Adapted from BBC Good Food, January 2013 edition

Pair it with: Rice Cooker Biryani | Minty Stuffed Parathas | Simple Bread Loaf | Onion Bhakri

Ingredients:

3 cups (in total) of any kind of dry (or canned) legumes - I used kidney beans (rajma), white soya beans and brown lentils
1 medium onion, finely chopped
1 garlic clove, crushed
1 tbsp olive oil
1/2 tbsp ground cumin powder
1 cup tomato puree
1 cup chopped spinach, tightly packed
salt and pepper to taste

How to prepare the beans: Wash once or twice and then soak all the legumes covered in water atleast for 8 hours or overnight. Place them in a pressure cooker and immerse them with enough water. Cook for  4-5 whistles until the beans are fork tender. I cook beans once every week, pack them in small portions in zip lock bags or microwavable boxes and freeze. Whenever I want to make any stew/soup or curry, I just thaw, microwave (when short of time) for few minutes and they are ready for use.

Tip: Drop a green tea bag while pressure cooking the beans and use the cooking liquid while preparing the stew as it renders a nice color to it.

Preparation:

1. Heat olive in a pan and add onion with crushed garlic. Saute until softened. Add ground cumin powder and cook for a minute. Tip in the tomato puree (or chopped tomatoes) plus a cup of cooking liquid (or water) and simmer for 10 minutes, until thickened.

2. Grind into a smooth paste ~ about 1/3 cup of cooked beans using little cooking liquid.

3. Add the cooked beans and bean paste. Mix well and cook for about 5-6 miniutes. Season with salt and pepper. Add the chopped spinach and cook for another 5 minutes. Serve with bread, roti or rice.

Notes:

1. If using canned beans, make sure you adjust salt accordingly.

2. Original recipe used chopped tomatoes and I substituted them with store-bought tomato puree.

3. The consistency of the stew can be adjusted by adding more or less of the water in which the beans were pressure cooked.

4. This stew will taste good atleast for a week, when refrigerated. If it thickens, just re-heat with 1/2 cup of water. It will taste as good as new.

Sending this as an entry to My Legume Love Affair # 55 hosted by dear Susan of The Well Seasoned Cook and to Healthy Vegan Friday # 26.

Also check out other legume recipes -

Easy Vegetarian Bean Chilli Recipe
Chana Dal Wadi ki Kadhi (Lentil Dumplings in Yogurt Gravy)
Broccoli Paruppu Usili - a Step by Step recipe
Kerala Style Arhar (Toor) Dal
Chana Masala
Makhani Dal (Whole Black lentils with Ginger, Garlic and Butter)

Doesn't it look delicious and comforting, for any time of the day.

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Navadhanya Sundal (9 Bean Salad) | Navratri Vrat | Dussehra Fasting Recipe

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Time flies. literally.

It feels like just yesterday I posted my step by step Sabudana Khichdi recipe with an intention to master it and proudly share with you all. (I had quite a few disasters with this dish before). Well, that's happened for last Dussehra. This year, things have changed quite a bit on personal front - am a new city, living with in laws and enjoying the pleasures of having parents two lanes away. :-)

With just 10 days away for Dussehra festival (its on October 16th 2012), am sure you all are gearing up to be in a festive mood, like me.. Like last year, am planning to post some of the very popular recipes especially made during this festive season in coming few days.

Here is a quintessential Sundal recipe. - Navadhanya Sundal, which is super easy to make and super healthy to eat otherwise. Enjoy!

Check out previously posted Dussehra Recipes:

Sweet Corn Sundal 
Sabudana/Sago/Tapioca Khichdi
Jeera Aloo 
Sojjappalu | Kesari Stuffed Poori | Sojja Poorilu (Step by Step Recipe)
2-minute Pineapple Dessert
Dates and Sesame Poornam Boorelu
Nagori Poori with Paneer Korma 
Mixed Vegetable Korma
Dussehra Sambaralu: Aloo Pulao, Palak-Methi Paneer, Carrot Halwa

Recipe for Navadhanya Sundal (9 Bean Salad)

Ingredients:

2 cups in total i.e few tbsp each of any 9 kinds of beans (legumes) I used:

red kidney beans (rajma)
raw peanuts
dried chickpeas
black eyed peas
dried green peas
whole green moong dal
whole black urad dal (sabut urad)
pinto beans
dried field beans (lilva)

1/2 cup fresh coconut, grated
few curry leaves
2 green chillies, slit in the middle
2 tsp of oil
2 tsp mustard seeds
salt - to taste
1/2 lemon juice

Preparation:

1. Wash, rinse and then Soak all the beans together in a bowl overnight.

2. Drain water and place them in a pressure cooker. Add water until beans are immersed and cook them until slightly soft (not too mushy) for 2-3 whistles.

3. Drain and keep the cooked beans aside.

4. Heat oil in a kadai and add mustard seeds with green chillies and curry leaves. Once they start to splutter, add the beans. Mix everything. After 4-5 minutes, season with salt. Turn off the heat and add lemon juice.

5. Transfer in a serving bowl and top with grated fresh coconut. Simple and Delicious!

until next time,

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...missing snow and {Recipe} Chana Masala

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The first fall of snow is not only an event, it is a magical event. You go to bed in one kind of a world and wake up in another quite different, and if this is not enchantment then where is it to be found?

~ J. B. Priestley

It was New Year's Eve of year 2006, when I first experienced snow.

It was elusive.  It was fascinating.

I still remember, standing near the the window just watching in awe tiny speckles of icy dust form a thick layer all around our house. The place where I studied my Masters, had plenty of snowfall, all winter - starting from October to April. From the very next year, I started to make my own snowman. It was quite exciting to build one along with my roomies, spruce him up which whatever was available at that time wearing our gloves & mittens. It kind of became a tradition until I moved out from east coast to California in summer of 2010.

You all might be wondering why am I suddenly talking about snow today. You see, Mr.TH is out of town on a business trip and Bangalore weather is not helping me cope with living and cooking alone. So, I sat down to browse through my archives and above were few of the pictures, I stumbled upon. The photography bug didn't bite me until recently, hence the pics are very normal-looking, but they still have lots of memories attached to them. :-)

Cold waves are slowly seeping into our part of the world. Hence, today I have got a classic recipe, which warm you up instantly, inside out. Have you ever been one of them who wolf down piping hot chole-paratha with a side of cut onions & lemon slice at many dhabas on the road-side. I sure am a great fan of them. Go grab a can of chickpeas (or) soak some dry ones immediately as we are making some Chana Masala today! :-)

Chana Masala (Chickpea Curry)

Ingredients:

2 cups of cooked chickpeas (Click here to know how to cook dry chickpeas) (or) 1 can of chickpeas, rinsed
1 medium onion, thinly sliced + more for garnishing
1 medium sized tomato, chopped
1/2 tbsp chole masala. (I used Everest brand)
1/2 tsp red chilli powder
salt - to taste
1/4 tsp turmeric
1/2 tsp cumin seeds (jeera)
1/2 tsp ginger-garlic paste
1 tbsp oil
fresh cilantro + lemon slices for garnishing


Preparation:

1. Grind about 1/2 cup cooked chickpeas into fine paste. Keep aside.

2. Heat oil in a pan and add cumin seeds. Once they start to splutter, add ginger garlic paste. Sauté for few second and then add onions. Cook them for 4-5 mins on low-medium heat until they turn translucent. Add tomatoes now and cook until mushy. Press the onion-tomato mixture with the back of the spatula.

3. Now add chickpea paste, chickpeas to this tomato-ey sauce. Mix.

4. Season with salt, turmeric, red chilli powder and chole masala. Add about 1-2 cups of water. Stir everything together.

5. On a low heat, simmer the curry for about 15-20 minutes, mixing it for every 5 minutes so that it doesn't stick at the bottom. Adjust the seasoning, if required. Turn off the heat.

6. You can add cilantro and/or lime juice (or) serve them on the side as a garnish along with cut onions. Serve with hot rotis (or any kind of bread). It serves well with rice too.

[Update] - Sending this recipe to My Legume Love Affair # 42, this month guest hosted by Kiran, originally conceptualized by lovely Susan of The Well Seasoned Cook.

until next time,

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Brown Rice and 16 bean Adai

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A simple 4-step process and there you have an incredibly delicious and nutritious breakfast for you & your family. The batter can be make-ahead of time on that leisure Sunday evening and the following week, you don't have to worry about - "What to eat for breakfast?" question. I bet, the batter wouldn't stay for long, so prepare yourself to soak the next batch, almost immediately just like I do. :-)

[Update] - the 16 bean soup mix has following beans -

• Northern
• Pinto
• Blackeye
• Garbanzo
• Kidney
• Baby Lima
• Green Split Pea
• Cranberry Bean
• Small White
• Pink Bean
• Small Red
• Navy
• White Kidney
• Pearl Barley
• Black Bean
• Large Lima

Brown Rice and 16 bean Adai

my morning breakfast - brown rice & 16 bean adai served with peanut chuntey & hot tea.

Adapted from Saffron Hut.


Ingredients needed -

1 cup 16 bean soup mix (which can be found in almost every grocery store - in the dried beans aisle)
1 cup brown rice
1/2 cup urad dal
2-3 red chillies
1 tsp of minced ginger
1 green chilli
1/2 cup of chopped onions
1/4 cup fresh cilantro, chopped
a pinch of asafoetida
salt - to taste
few curry leaves


Preparation -

1. Soak overnight, separately - 16 bean mix, brown rice, (urad dal + red chillies)

2. Drain the soaking water into a separate bowl and grind to a coarse paste, add one by one after short intervals - (16 beans , brown rice, urad dal with red chillies, little soaking water).  

3. To the ground bean-rice-dal paste - add chopped onions, minced ginger, green chillies, cilantro, asafoetida, salt and curry leaves. Keep aside for 10-15 mins (skip this if you are in a hurry).

4. If you are ready to use it right away, heat a little oil on a non-stick pan, laddle a scoop of adai batter in the center and spread evenly into a dosa. Cook until golden brown on both sides and Serve with some chutney.

Note - For a later use, store in a air-tight container and refrigerate. Stays good for atleast a week.

Bhuvana, this is for you. :-)

[Update] - sending this the event I am guest hosting "WWC: Brown Rice" originally conceptualized by Sanjeeta .

until next time,
Siri

Veggie Flatbread Pizza with Bean puree

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Pixar has done it again - with 'UP' - a heart-touching story, amazing screenplay, with cleverest talking animals and what not! I absolutely adore the Russell kid in the movie. He is sooo cute!!!. The best part of the movie though was a lovely dialogue-free montage, in the beginning of the film which follows the sweet relationship of Carl Fredricksen and his wife Ellie - from their contented marriage to old age. It a highly recommended movie for everybody and I thoroughly enjoyed it!!



Today's recipe is kid's favorite too. Its pizza time folks but with a healthy bean puree twist. :)

Veggie Flatbread Pizza with Bean Puree (Adapted from here & here)

Ingredients:

For Flatbread dough -

2 cups all-purpose flour
1/4 tsp instant dry yeast
1/2 tsp salt
3/4 cup of warm water (105-110 F)
1 tbsp olive oil

For Bean puree -

1 cup pinto beans, canned & rinsed
few rosemary sprigs
1/2 onion, chopped
1/2 cup oil-drained sun-dried tomatoes
1 tbsp lemon juice
salt & pepper to taste
3 tbsp olive oil


For assembling Pizza:

I used - couple of small cherry tomatoes, chopped onion, bell pepper and mozzarella cheese.

Preparation:

Pizza dough:

In a large mixing bowl, add flour, instant dry yeast, salt and oil. Make a well in the middle and add water little by little to make a dough.
Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours.
Knead, divide dough into 2 portions, let rise again for 1/2 hour, and then roll out as desired.

Bean Puree:

Add pinto beans, rosemary sprigs and onion to about 3-4 cups of water & bring it to a boil.
Puree drained beans and onion, sun-dried tomatoes and chopped rosemary in processor. Add oil, lemon juice, salt and pepper, puree until smooth paste. if desired, add 1/2 cup boiling water while blending in the processor. Ready to served as a dip or a spread.

Veggie Flatbread pizza:

Pre-heat oven to 400 deg F.
Roll out the pizza dough into desired shape. I ended making a rectangular one. Lightly sprinkle the pizza peel (or a flat baking sheet) with corn meal. Place the flattened pizza base on to the baking sheet. Spoon on the bean puree, place the veggie toppings and sprinkle lots of cheese :). Bake for 10-15 minutes. Serve warm !!

Enjoy!

Before signing off, there is a sweet treat to you all - Blueberry Pound cake :) made by Shri, who is a very dear friend of mine!!

Have a great Sunday ahead.

Best,
Siri

Grilled Toritillas

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A mainstay of a typical Mexican diet and named by Spanish conquistators is - a 'Tortilla'. Today, I am gonna share a quickie brunch on any lazy day. A wide variety of flavored tortillas are available these days and I bought a pack of tangy tomato last weekend.

Grilled Tortillas

Ingredients:

2 (Tomato or any other) Tortillas
3 tbsp of Refried bean paste
Cheese blend
1 tbsp Hot Salsa mix

Preparation:

Evenly apply a tbsp of refried bean paste of one side of a tortilla. Then, layer with some hot salsa mix. Finally top it with some cheese. Fold and grill for 2-3 minutes. Serve hot!




Check out my other marathon runners too..:)

DK, Valli, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii, Anu, Kamala, Roopa, Divya Kudua, Rekha, Divya, Lakshmi, Raaga, Lakshmi Venkatesh, Sripriya, Kamalika, Pavani, Viji

signing off for now,

Siri

AWED: Huevos Rancheros and a Recipe Marathon!!!

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Dhivs: You really love Eggs, don't you? (a.k.a: Are you not sick of these egg recipes? huh?)

Me: *devilish smile* No way!!..I will not rest until I make all possible egg recipes, from every cuisine..;) hehehahaha!

... and Here I am with a classic, piquant Mexican breakfast - "Huevos Rancheros": meaning 'eggs ranch-style' or 'eggs country-style' in Spanish. To me, its bean mixture spread on a tortilla topped with a fried egg..! It a simple, delectable blend of Mexican flavors which serves as a great breakfast entree.



Adapted from here

Ingredients:

1 tbsp Vegetable oil
1 medium Onion, finely chopped
2 cloves of Garlic, crushed
1 tbsp Hot sauce (Recommended: Chipotle Sauce)
1 tsp ground Cumin
1 can Tomatoes in juice, drained and chopped
1 can Red Kidney beans, rinsed and drained (Recommended: Black Beans)
Fresh Cilantro leaves, chopped
Salt to taste
1 tbsp Butter
4 large eggs
4 Wheat Tortillas, warmed (Recommended: Corn Tortillas)

P.S: Here some yummy home-made Whole Wheat Tortillas

Preparation:

1. In saucepan, heat oil on medium until hot. Add onion and garlic, and cook until beginning to brown. Stir in hot sauce and cumin; cook for 30 seconds, stirring.

2. Add tomatoes; cover and cook 3 minutes to blend flavors, stirring occasionally. Stir in beans, half of cilantro, and season with salt; heat through, about 3 minutes, stirring occasionally.

3. Meanwhile, in a nonstick skillet, melt butter on medium heat. Crack eggs, 1 at a time, and drop into skillet. Sprinkle little salt over them. Cover skillet and cook eggs 4 to 5 minutes or until whites are set and yolks thicken.

4. Place tortillas on 4 dinner plates; top each with some bean mixture and 1 fried egg. Sprinkle some dry herbs. (oregano and rosemary) for extra flavor.


This is my final entry to dear Dhivya's AWED: Mexican event.

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Now for some more fun stuff! Dhivya and me have conceptualized a Recipe Marathon this month: a non stop recipe blogging from 17th of May to 31st of May 2008. Yohooo!! I will update the post with the logo soon..:)

Some simple rules of how to participate in this Marathon with us..

1. Post a recipe everyday from 17th to 31st of May 2008.

2. Mention the word: Recipe Marathon in your post.

3. We will let you know who all are into this Marathon by 17th... All you have to do is link their sites with your day's posts , so that we all know what our fellow buddies blogged about that particular day!. ( or u can simply copy the links from our posts ;) makes ur life easier )

4. I will put your recipe link into the Dining Hall forum under the specific category it fits in..

The idea behind this Recipe Marathon, is 100% pure fun. and Hope you all will have loads of masti with us in this marathon! Looking forward for your participation. :D

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From today , I plan to have an add-on for each of my posts. These are some yummy recipes that have been tested by YOU and tried & thoroughly enjoyed by ME

Your Recipe Through My Lens: Ashwini's Gobi Ka Kheema.


Enjoi!!

- Siri

Frijoles Meneados (Mashed Pinto beans topped with cheese)

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'Tacos' are popular mexican snacks and 'Frijoles Meneados' is considered an ideal side dish for them. It has a dip like consistency, ideal for scooping out with tacos..:D It tastes divine and exceptionally tasty when served warm. Now that Dhivya chose in a Mexican fiesta for her AWED event, Frijole dip is a must make from me..:D Hope you all like it as much as I did!

Frijoles spread out on a plate, ready for serving!

Ingredients:

1 can Pinto beans
1/2 cup Fat-Free shredded Cheddar Cheese (one can use normal cheese too!)
1 tsp chopped Garlic
Salt and Black Pepper
2 tbsp chopped Onion
2 tbsp Butter
1 tsp chopped Green Chillies

Note: If using normal dry beans, then Soak pinto beans overnight in 1 quart of water. Place beans into a large saucepan, and add water to cover. Bring to a boil, then simmer over medium-low heat until beans are tender, about 1 to 2 hours.

Preparation:

1. Mash the pinto beans with a potato masher or with hand (as I did!)

2. Heat butter in a skillet, add in garlic, chopped onion and green chillies. Saute until golden brown. Add the mashed beans and cook for couple of minutes.

3. Season with salt and pepper.

4. Preheat oven for 375 deg. Spread the bean mixture in a baking dish and sprinkle some cheddar cheese over it.

5. Bake for 10-15minutes, until cheese melts..Serve hot!






Off this goes to Dhivya's A.W.E.D event with a Mexican theme..:)

Reminder for Open Sesame - Did u select your BOX yet..?

Enjoi!!

-Siri

Can This Recipe Be Saved Contest - 'Thai Rice and Bean Croquettes'

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"Can This Recipe Be Saved Contest" is a one-of-kind event initiated by Susan of 'FatFree Vegan Kitchen' where she asked us to use our creativity and save her 'Thai Croquettes' which were originally made by pumpkin...:)

.... and here in my version, I made use of Red Kidney Beans and Rice instead of pumpkin and also made few additions to satiate my tastebuds.
Thanks to Nupur, as I got to know about such an event from her post where she made the some yummy "Thai Eggplant Croquettes."


Thai Style Red Bean and Rice Croquettes
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Ingredients:

1/2 cup pre-cooked sliced beans
1 cup Red Kidney Beans ( I used canned!!)
1/2 cup (White/Brown) Rice ( I used White..)
3 tbsp Soya Sauce
1 tbsp Thai Red Curry paste
1/2 medium Onion - finely chopped
Salt - to taste
1/4 tbsp BlackPepper
2 tbsp Cornflour
1 tbsp flax seed
1 tbsp Lemon Zest ( I used 1 tbsp of lemon juice..)
1/2 tbsp sugar (optional)
Oil - to shallow fry

Preparation:

1. Place the green beans, Red kidney beans and half the rice into a food processor and pulse to chop coarsely (do not puree!).If you have a small processor, you may have to do this in batches. Pour into a bowl and add all remaining ingredients.
2. Mix the contents well. Add very little water if needed.
3. Make small cylindrical shaped patties (or any shape) and shallow fry both the sides on a hot skillet with little oil. Instead, we can even bake in the oven at 425F.
4. Serve with Susan's yummy Thai Sweet and Sour Dipping Sauce.
I served these with my favorite tomato ketchup instead...:)

November is 'Vegan Month of Food' and dear Suganya is organising an one-off event - "Vegan Ventures".
Off these 'Thai Rice and Bean Croquettes' go to Suganya's event too.
Click here to find out who all are participating in 'VeganMoFo' Event.