Whole Cluster Beans Curry

Cluster beans are widely available in India and is used in Indian cuisine a lot. They are green and known as "goru chikkudu kaya" in Telugu and "guar ki palli" in Hindi. These beans, like other beans, are rich in proteins and have plenty of fiber and therefore good for digestion. This easy preparation avoids the pain of chopping them finely especially for people who are in a hurry to cook. I have used whole beans with the tips removed. Also I have used ajwain or carrom seeds which are again very popular in India. It is good for digestion and has a specific flavour. Even less oil is required for this dish.I t is better to use tender cluster beans for this preparation.

Serves two to three people.

Method

1. Remove the tips of the cluster beans and steam or boil them in water with a little salt. Try to use the beans which are of the same size.


2. Take a pan and add the oil and heat it.


3. Add cumin seeds and fry.Lower the heat and then add the turmeric powder,ajwain powder,chilly powder and salt and mix.


4. Fry for a second and add the steamed cluster beans and mix well with the ingredients added.


5. When the curry is a little dry, remove from heat and serve in a bowl with rice or chappatis.

Ingredients	Quantity
Tender Cluster Beans	200 gms
Ajwain Seed Powder	2 tsps
Tumeric Powder	1 tsp
Chilly Powder	½ tsp
Cumin Seeds (Jeera)	½ tsp
Salt	to taste
Oil	1 tsp or less

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Cauliflower And Sprouts Curry In Cocount Milk

Normally cauliflower is made as a fry or with masala or plain sauteed curry. Here a trial has been made to combine it with healthy sprouts and coconut milk to make a delicious curry. This can be eaten with hot rice or chappatis and it is gluten free too. Children can also eat it if made less spicy.

Serves six people. Let me know how this creation turned out for you!

Ingredients	Quantity
Small Cauliflower Florets	2 cups
Green Gram Sprouts (or any other sprouts)	½ cup
Coconut Milk	1 cup
Sliced Onions	½ cup
Ginger Garlic Paste	1 tsp
Cumin Seeds	½ tsp
Pepper Powder/Green Chilly Paste	1 tsp
Cashewnut - Almond Paste (Optional)	1 tbsp
Chopped Cilantro/Coriander Leaves	1 tbsp
Water	¼ cup
Oil	2 tbsps
Salt	to taste

Method

1. Take a pan and add the oil and heat it.Fry the cauliflower florets a few at a time in this oil but see that they do not become brown.


2. When all the cauliflower florets have been fried, keep them aside.


3. In the same oil add the cumin seeds and fry.


4. Then add the ginger garlic paste and onions and fry them till they are transparent.Add the cashewnut,almond paste, and fry.


5. Add the sprouts and add the water and cover. Cook them till they are three fourths cooked.Add the cauliflower florets and cook.


6. Add the coconut milk,salt and pepper powder and cook.Instead of pepper powder,green chilly paste can be used.


7. When all the ingredients are mixed well,remove from heat and serve hot, garnished with chopped coriander leaves.

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Potato Mint Leaves Curry

Mint leaves gives you a feeling of freshness and is good for health. It is better to incorporate it into as many dishes as possible.It has a very specific and fresh flavour too. Try this recipe with potatoes. This is for for to five people.

Ingredients	Quantity
Boiled Potatoes	4
Fresh Mint Leaves	2½ cups
Cumin Seeds	1 tsp
Ginger Garlic Paste	1 tsp
Coriander Powder	1 tsp
Cumin Powder	1 tsp
Red Chilly Powder	1 tsp
Turmeric Powder	½ tsp
Garam Masala Powder	1 tsp
Salt	to taste
Oil	3 tbsps

Method

1. Peel the potatoes and dice them into cubes and keep them aside.


2. Chop the mint leaves corsely.Leave a few mint leaves for garnishing.


3. Take oil in a pan and heat it. Add the cumin seeds and fry.Add the ginger garlic paste and fry.


4. Add the chopped mint leaves and stir fry them.


5. Add salt,turmeric powder,chilly powder,coriander powder,cumin powder,garam masala powder and mix.


6. Add the potato cubes and fry all together so that the potatoes are brown in colour.


7. Serve this in a bowl garnished with a mint leaves with chappatis or hot rice.

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