Aarti's Green Beans/French Beans (South Indian style)

Ingredients:

Green Beans – 16oz pkt, frozen, French-style 

Oil – 2 tbsp

Mustard Seeds (Rai) – 1/2 tsp

Dry Red Chilies (whole) – 2 or to taste

Asafoetida (Hing) – 1 pinch

Turmeric Powder (Haldi) – ½ tsp

Curry Leaves (Kadi Patta) – 1 sprig

Bengal Gram (Channa Daal) – 1 tbsp

Split Black Gram (Urad Daal) – 1 tbsp

Salt – to taste

Shredded Coconut (frozen) – 1 tbsp

Sambhar powder for added flavor

Method:

1. In a wok, heat oil on medium to high heat.
2. Add the Mustard Seeds and allow them to start spluttering.
3. Add Dry Red Chilies, Asafoetida, Turmeric Powder, Curry Leaves, Bengal Gram Daal, Split Black Gram Daal, preferably in that order.
4. This process has to be done fast and make sure you stir it so that it does not burn.
5. Once the Bengal Daal starts to turn golden, add the the Green Beans and give it a good stir. Cover the pan with a tight lid and let it cook covered, stirring occasionally.
6. Once the Green Beans have cooked, add salt and cook uncovered.
7. Let the Green Beans dry out and remove from heat.
8. Add the fresh shredded coconut and give it a final mix and serve hot.

Tips:

1. Do not add any water; the frozen Beans have enough moisture.
2. While cooking covered, every time you open for stirring let the moisture from the lid back into the wok…so it cooks in its own water.
3. Shredded Coconut (frozen) is readily available at any Indian Store, if you do not have access to any, make the dish without it and its just as good.   

Aarti's Aloo Methi

Ingredients:

Potatoes – 4 medium, peeled and cubed
Fenugreek Leaves – 1 bunch fresh or 1/2 pkt frozen
Oil – 1 Tbsp
Onion – 1 small, finely chopped
Garlic – 3 cloves, finely chopped
Green Chilies – to taste, finely chopped
Coriander Powder – 1/2 Tbsp
Red Chili Powder – to taste
Turmeric Powder – 1/2 tsp
Salt – to taste
Tomato – 1 medium, chopped

Method:

1. Wash Fenugreek Leaves well (2 to 3 times) in a tub of water and chop.
2. Place leaves in a medium bowl and sprinkle salt on them. Mix well and keep aside for 10-15 minutes.
3. Heat Oil in a medium pan.
4. Add Onions, Green Chilies and Garlic. Mix well and cook until Onions are translucent (approx 3 minutes).
5. Add Potatoes and Salt, mix well and cook 7 -10 minutes (until potatoes are almost cooked).
6. Squeeze out all the water from the Fenugreek Leaves and add it to the Potatoes. Mix well.
7. Add Coriander Powder, Red Chili Powder and Turmeric Powder. Mix well, cover and cook for approx 5 minutes or until the potatoes are fully cooked.
8. Turn off stove and add Tomatoes. Mix well, cover and let it sit for 5-10 minutes before serving.

Aarti's Lauki Subji

Lauki Subji 

Ingredients:

Lauki/Doodhi/Bottlegourd – 4 cups, peeled and cubed (600gm or 1.3lb)
Oil – 1 tbsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Channa Daal – 1 tsp
Urad Daal – 1 tsp
Fenugreek (Methi) Seeds – 1/8 tsp
Curry Leaves – sprig
Dried Red Chili – 1, broken
Asafoetida – pinch
Turmeric Powder – 1/4 tsp
Green Chillies – to taste, finely chopped
Onions – 1 medium, chopped
Red Chili Powder – to taste
Salt – to taste
Milk – 1/2 cup

Method:

1. Heat Oil in a medium pan on medium heat.
2. Add Mustard Seeds and let them pop.
3. Add Cumin Seeds and let them sizzle.
4. Add Chana Daal, Urad Daal, Fenugreek Seeds and Curry Leaves – cook for 30 secs and add Dried Red Chili, Asafoetida and Turmeric Powder – stir well.
5. Add Green Chilies, Onions and Lauki. Mix well.
6. Add Salt and Red Chili Powder – stir, cover and cook until Lauki is tender (5-7 minutes).
7. Add Milk, mix and cook until milk is mostly evaporated, leaving a creamy coating on the Lauki.
8. Serve hot with chapati or roti.

Tindora/Tendli/Ivy gourd

Ingredients:

Tindora – approx 1 1/2 lbs, sliced
Oil – 1 Tbsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Asofoetida (Hing) – pinch
Turmeric Powder – 1/4 tsp
Green Chilies – to taste, finely chopped
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Red Chili Powder – to taste
Salt – to taste

Method:

1. Heat Oil in a medium non-stick pan on medium heat.
2. Add Mustard Seeds and allow them to pop.
3. Add Cumin Seeds and let them sizzle.
4. Add Asofoetida, Turmeric Powder, Green Chilies and Tindora. Mix well.
5. Add Salt, Red Chili Powder, Coriander Powder and Cumin Powder.
6. Mix well, cover and cook until Tindora are tender. Stir every few minutes to cook evenly and prevent burning.
7. When Tindora are tender, uncover and cook for an additional few minutes to lightly brown them.

Tips:

1. In a time crunch, use the slicer blade of your food processor to roughly chop/slice the tindora.
2. Cleaned and cut Tindora freeze well.
3. Be careful when salting Tindora. They tend to shrink and become a little salty and tangy.

Aarti's Stuffed Okra (Ladyfinger)

Stuffed Okra (Ladyfinger)

Ingredients:

Okra (Bhindi) – 1 lb (500 g), tops removed and slit down one side
Oil – 1 tsp
Coriander Powder – 1 1/2 Tbsp
Garam Masala – 1 Tbsp
Dry Mango Powder – 1 Tbsp
Salt – 1 tsp or to taste
Sugar – 1/2 tsp
Red Chili Powder – to taste

For the Seasoning:
Oil – 1 Tbsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Carrom Seeds (Ajwain) – 1/4 tsp (optional)
Turmeric Powder – 1/4 tsp
Asafoetida – 1/8 tsp
Onion – 1 small (150 g), sliced
Tomato – 1 large (150 g), chopped

Method:

1. Wash and dry Okra.
2. Cut off the tops and slit one side to split open.
3. Coat Okra with one tsp of oil.
4. Mix all the dry masalas (spices) and stuff in the Okra.
5. Place stuffed okra in a microwave safe bowl, cover and microwave for 5 minutes.
6. Take out and mix gently and microwave for another 2 minutes.
7. Meanwhile, heat 1 Tbsp oil in a non-stick pan.
8. Once hot, add mustard seeds and allow them to pop.
9. Add Cumin seeds and allow them to sizzle.
10. Add carom seeds (ajwain) and cook for 30 seconds.
11. Add Asafoetida and Turmeric powder.
12. Add Onions, increase the heat and allow the onions to caramelize (stirring often).
13. Add a little salt (just for the onions) or the balance of the stuffing masala.
14. Mix in the cooked Okra and allow them to brown a little.
15. Mix in tomatoes and allow them to soften.
16. Serve hot with roti or chapati.

Aarti's Bell peppers (capsicum) with peanuts

Bell peppers (capsicum) with peanuts

Ingredients:

Bell Pepper (Capsicum) – 3, cubed
Jalapenos – 3, cubed (optional)
Raw Peanuts – 1/2 cup
Oil – 1 tbsp
Cumin Seeds – 1/2 tsp
Asafoetida – 1/8th tsp
Turmeric Powder – 1/4 tsp
Cumin Powder – 1/2 tsp
Coriander Powder – 1/2 tsp
Salt – to taste
Lime Juice – to taste

Method:

1. Heat Oil in a pan on medium-high heat.
2. Add in Cumin Seeds and allow them to sizzle.
3. Add Turmeric Powder and Peanuts.
4. Cook till the Peanuts get a golden color coating (approx 2 min).
5. Add in the Bell Peppers and the Jalapenos.
6. Add in Cumin Powder, Coriander Powder and the Salt. Mix.
7. Cover and cook for about 10-12 minutes. Keep stirring in-between.
8. The Bell-Peppers should be tender, but not mushy and they should be a little caramelized.
9. Turn off the flame and add lots of Lime Juice to taste.
10. Serve hot.

Tips:

1. Use Roasted peanuts to make the dish a little faster.
2. Add an additional Bell-Pepper instead of the Jalapenos or remove the seeds of the Jalapenos for a milder flavor.

Aarti's Green beans and mushrooms

1/3 lb fresh green beans

1c fresh mushrooms, sliced

1 T extra virgin olive oil

1 T butter

1/4 tsp dried parsley flakes 

dash each of seasoned salt, garlic powder, & pepper

1 T {maybe more} dry bread crumbs

1 1/2 tsp grated romano cheese {definitely a hard cheese}

1. trim green beans.  {i had not done this before, so i cut off the ends that i didn't want to eat.}

2. place beans in a small saucepan and cover with water.  bring to a boil.  cover and cook for 4-7 minutes or until crisp-tender.

2. meanwhile, in a small skillet, saute mushrooms in oil & butter until tender.  stir in parsley, seasoned salt, garlic powder, & pepper.  {hint:  less is WAY MORE on the garlic powder.  i LOVE garlic.  but trust me.}  add bread crumbs; cook until lightly browned.

3. drain beans; toss with mushroom mix. sprinkle with cheese.  

{hint #2:  another believe it or not but please believe it:  it really needs very little cheese. hard for us lovers o' cheese.}  & serve right away!  {hint #3:  so so much better immediately after mixing.}

Aarti's Kale citrus salad

• 1 bunch Kale, Leaves Torn Off The Stalks
• 1 whole Jalapeno, Seeded And Sliced Very Thin
• 3 whole Tangerines Or Clementines (or 1 Orange), Peeled And Cut Into Chunks
• 4 ounces, weight Goat Cheese/chevre
• 1/4 cup Orange Juice
• 2 Tablespoons Olive Oil
• 1 clove Garlic, Pressed Or Grated
• 1 teaspoon Sugar
• Salt To Taste
• Black Pepper To Taste
• 1 Tablespoon (heaping) Sour Cream Or Plain Greek Yogurt

Grab bunches of the kale leaves and use a sharp knife to thinly slice them. Keep going until you have a big pile of finely shredded kale. 

To make the dressing, combine the orange juice, olive oil, garlic, sugar, salt and pepper in a small mason jar. Shake vigorously until all combined, then add the sour cream or yogurt and shake again until it's nice and creamy.

Toss the kale in half the dressing for a minute or so, then add the jalapeno slices and citrus pieces. Toss again until combined. Add a little more dressing if it needs it (extra dressing can be stored in the fridge and used for any salad.)

At the last minute, break the goat cheese into chunks with a fork and toss it into the salad. Serve!

(Note: because they kale holds up well, the salad can be tossed 15 minutes before serving.)