Chikkudukaya Tomato Kura/ Indian Broad Beans with Tomato

when the days are pretty busy, and 'am craving for light and comfort food , the first thing that I turn on, is this curry . This is a simple curry with onion and tomato base, enriched with the seasoning and curry leaves.

• Ingredients:
  2tbsp.Oil, 1lb.Chikkudukayalu/Broad Beans(cut into 1''pieces), 1medium sized onion(chopped), 5 green chillies (finely chopped), 2 springs curry leaves, 1/2tsp. cumin seeds, 1/2tsp. mustard seeds, 1/4 tsp. turmeric powder, 4ripe tomatoes(diced), 1/2tsp.Red Chilly Powder, 1/2tsp.coriander powder, Salt to taste.

Method:

• In a pan, boil about 4 cups of water, to the boiling water add the cut beans, a pinch of salt and let it boil for 10mins. or till soft, drain the water squeeze out the excess water and keep it aside. Heat oil in a pan, once it's hot add cumin,mustard seeds, when they start to splutter, add curry leaves, green chillies, turmeric and fry for about few seconds, then add chopped onion, salt and fry till the onions are translucent. Now add the cooked beans, chilly powder, mix well, cover and cook on medium flame for 5mins. stirring in between to avoid sticking. Then add tomatoes, coriander powder, cover and cook on medium heat until the tomatoes are soft. Then remove the cover and cook on high flame for about 3mins., the curry should be in little saucy consistency..... Serve it hot with steamed rice.

Murukulu/Murukku/Manugupulu

Murukulu are our traditionl and fav. snack......the simple, tasty and standard recipe for Murukulu fallows........Mostly this recipe doesn't go wrong.

Things needed: Muruku Press

Ingredients:

• 2Cup Rice flour, 1/2cup Urad dal, 2tsp.jeera, 4tsp.sesame seeds, Oil for deep frying+ 3tbsp.Oil (hot), 1tsp.Red chilli powder, Salt to taste.

Method:

• Dry roast urad dal and grind it into a fine powder and keep it aside. In a wide bowl add rice flour, urad dal powder, chili powder, salt, sesame seeds and jeera mix it well, then add 3tbsp.oil(hot oil),mix it well, by adding enough water make a dough of roti dough consistency. In a deep frying pan add oil for deep frying, once the oil is hot enough for frying(oil should not be too hot, this makes murukulu get burnt), then take muruku mould keep enough dough in to it, press it in hot oil, fry them until they are light golden brown in color, fry murukulu in batches and drain on a paper towel. It can stay up to 2 weeks in air tight container.

Rajma Chawal(Kidney Bean Curry Served With Rice)

Rajma Chawal is a simple, yet great combination.........I love to have Rajma with rice rather than with roti......I believe simple combinations make wonderful dishes one among such dishes is Rajma Chawal.......

Ingredients:

1cup Rajma(soak for 8hrs. or overnight), 1Onion(grated), 2green chillies(diced), 2tomatoes(pureed), 2tsp.Oil, 2Bay Leaves, 2Cloves, 1tsp.Ginger(grated), 1/2tsp.Coriander Powder, 1/4tsp.Red Chilli Powder( adjust as per spice levels), 1/2tsp.Cumin Powder, 1/4tsp.Black Salt, 1/4tsp.Garam Masala, Salt to Taste.

Method:

• Cook the soaked rajma, if using pressure cooker, cooker for 2 whistles, lightly mash the cooked rajma with a spatula, this will help in the consistency of the curry and even rajma soaks up the flavours.
• In a pan heat oil, once it's hot add bay leaves, cloves, once they start spreading the aroma add the grated onion, green chillies and fry till the onion mixture gets little brown color, now add the tomato puree and fry until the raw smell of the tomatoes is gone(it takes appx.2-3min.), then add coriander powder, cumin powder, red chilli powder and fry for a min., then add the cooked rajma and 2cups of water and allow it to boil on medium heat for 10min., or until the gravy comes to an semi liquid consistency, then add the grated ginger, black salt and garam masala, mix well and remove it from the flame.........

Serve it with STEAMED RICE.

I'm Sending this to My Legume Love Affair announced by Cook sister ,event created and administered by Susan of The Well-Seasoned Cook , And also to "JFI: Rajma Event" hosted by Divya of Divya-Dilse and Indira of Mahanandi .