Archive | June, 2013

Kidney Beans Tomato Rice

22 Jun

Kidney Beans Tomato Rice.

Kidney Beans are pressure cooked and added to the basmati rice along with tomato puree and spices. Basmati rice is then cooked till it absorbs all the flavors. Garnish with cilantro and serve kidney beans tomato rice with any raita of your choice.
Makes: around 4 Servings of Kidney Beans Tomato Rice.


Kidney Beans 3/4 Cup
Basmati Rice 2 Cups
Onion 1 Large
Tomatoes 4
Green Chiles 3 – 4
Ginger Garlic Paste 1 tsp
Salt to Taste
Cilantro few Leaves


Cinnamon 4 inch Long Stick
Black Cloves 5
Star Anise 1/2
Green Cardamom 2
Bay Leaf 2
Oil 2 Tbsps

Method of preparation:

If using raw kidney beans, soak the kidney beans in water for few hours and pressure cook in 2 cups of salted water for 3-4 whistles.
Strain the pressure cooked kidney beans and keep aside.
If using canned kidney beans, wash them under water, strain and keep aside.

Peel and slice the onion.
Remove stems, wash and slice the green chiles.
Wash and roughly chop the tomatoes. Using a blender, grind the chopped tomatoes into puree adding enough water. (total of 4 Cups puree)

Wash and soak the basmati rice in a cup of water for around half hour.

Heat oil in a rice cooker, add all talimpu ingredients in order.
When cloves are plump, add sliced onion and green chiles.
Fry till onion turns translucent, add ginger garlic paste.
Fry briefly, stir in kidney beans, tomato puree, red chili powder and salt.
Then stir in soaked rice along with water and cook covered till rice absorbs all the water and is completely cooked (around half hour).
Fluff the kidney beans tomato rice and adjust seasonings if necessary.
Garnish with cilantro and serve kidney beans tomato rice with any raita of your choice.
Notes: Make sure kidney beans are cooked properly before adding to the rice.

Suggestions: Add a pinch of sugar if the tomatoes are little sour.
Variations: Add a big pinch of garam masala at the very end to make it more flavorful.
Other Names: Kidney Beans Tomato Rice.


Bread Potato Vada

21 Jun

Bread Potato Vada.

Bread is softened with water and mixed with yogurt and potato mixture. It is then bonded with besan / gram flour and made into small disks. The bread potato vada are then deep fried in oil till golden brown in color. Serve bread potato vada immediately as a tea time snack with ketchup.
Makes: around 8 Bread Potato Vada.


Brown Bread Slices 4
Potato 1
Besan / Gram Flour 2 Tbsps
Onion 1/2 Small
Plain Yogurt 1 Tbsp
Green Chiles 1 – 2
Cumin Seeds a big Pinch
Salt to Taste
Oil for Deep Frying

Method of preparation:

Wash, halve the potato and boil in water till cooked and soft.
Peel the boiled potato and crumble it.

Remove the crusts of the bread and tear the bread.
Soak the bread in little water for few minutes to soften it up.
Squeeze the water out of the bread.

In a mixing bowl, mix together squeezed bread, yogurt, besan, crumbled potato, onion, green chiles, cumin seeds and salt.
Adjust seasonings if necessary and take a big spoonful of above mixture and form into soft ball and press the ball between palms to form a disk.
Repeat the same with remaining bread potato vada mixture.

Heat oil in a deep fying pan on medium low heat.
Carefully drop the prepared bread potato vada into hot oil.
Repeat the same until surface of the oil is filled up.
Fry the bread potato vada on both sides till golden brown in color.

Once fried, remove the bread potato vada onto absorbent paper.
Repeat the same with any remaining bread potato vada mixture.
Serve bread potato vada immediately as a tea time snack with ketchup.
Notes: Make sure to adjust the temperature where necessary to fry the bread potato vada evenly.

Suggestions: If the bread potato vada is soft inside, put them back into hot oil and deep fried again till crisp outside and cooked inside. If its hard, make sure the mixture is not too tight, adjust with yogurt.
Variations: You can also add coriander leaves or mint leaves to the bread potato vada mixture before deep frying.
Other Names: Bread Potato Vada.