cookbypassion

Soybean or soya bean is a species of  legume. Soy is a good source of protein, amongst many others for Vegetarians and Vegans or for those who want to reduce the amount of meat they eat. Soybeans occur in various sizes and in many hull or seed coat colors, including black, brown, blue, yellow and green. The beans can be processed in a variety of ways. Common forms of soy include soy meal, soy flour, soy milk and tofu. Soybeans are also the primary ingredients involved in the production of Soy Sauce. Today I made a healthy and delicious soybeans curry. Very nutritious dish which is high in protein and calcium. Here goes the recipe....                                          We need: Soybeans 1 cup Onion 1 medium sized Tomato 1 large Green chili 2 Curry leaves 4 Cumin seeds 1/2 spoon Turmeric powder 1/2 spoon Chili powder 2 spoons Garam masala 1 spoon Ginger garlic paste 1/2 spoon Salt to taste Yogurt 1 spoon Chopped cilantro 1/4 cup Oil 4 spoons Method: Soak soybeans in water over nigh

It is always nice to have light food for dinner. Me and hubby dear have salad and fruits for dinner. We usually have green salad including kale, carrots, lettuce, sprouts and some nuts with store bought seasoning. But for today I wanted to try some thing new which would be filling yet healthy. Few spoons of lime juice and the crunchiness of onions gives this salad a very nice taste and texture. Beans have significant amounts of fiber. They are also high in protein, complex carbohydrates and iron. One such kind is red kidney bean or rajma. Today I have soaked and boiled these red kidney beans to add to my veggi salad.  So the final post for BM 50 and the 3rd recipe for the theme "One Ingredient different category"  is Rajma salad or Bean salad. Here goes the recipe.....                                            We need: Rajma 1/2 cup Chopped cucumber 1/4 cup Chopped tomato 1/4 cup Chopped onion 1/4 cup Chopped cilantro 3 spoons Lime juice 4 spoons Salt to taste Black pepper p

Rajma  or Kidney beans are a rich source of iron that increases your energy levels. These beans are also high in fiber, protein and complex carbohydrates that stabilize blood sugar levels. There are many other health benefits of Rajma which are good for your hair and skin too. For day 2 under "1 Ingredient different categories" am here with a healthy and tasty snack " Rajma Tikki". Mashed rajma along with some spices and flours makes these tikki not only crunchy but also gives wonderful taste. Perfect for evening snack and a  great appetizer for parties. My family and friends loved these healthy bites, specially my kids. Please do try this yummy snack, here goes the recipe.....                                           We need: Rajma 1 cup Potato 1 medium Onion 1 small Green chili 1 Cilantro 1/2 cup Gram flour 3 spoons Corn flour 1 1/2 spoon Cumin seeds 1 spoon Salt to taste Chili powder 1/2 spoon Oil for deep frying Bread crumbs 3 spoons Method: Soak rajma over nig

Rajma or the  red kidney beans  are very popular in India. Although the kidney bean is not of Indian origin, it is part of regular diet in Northern part of India. It got its name as Kidney bean because the bean looks in a shape of Kidney. The combination of Rajma and rice is a top favorite dish for North Indians, specially in Punjab. Click here to see other benefits of adding  Rajma to your meal. Today we are starting with 4th week of BM 50. My theme for this week is "1 Ingredient in different category". So for next 3 days I will be cooking Rajma / Red kidney bean in different categories. For day 1 am here with Rajma Biryani. Spicy and Healthy Biryani served with raita is my todays special dish. Here goes the recipe......                                     We need: Rajma 1 cup Basmathi Rice 3 cups Onion 1 medium Chopped Cilantro 1/2 cup Chopped Mint leaves 1/2 cup Fried onions 1/2 cup Slit green chilies 3 Ginger garlic paste 1 spoon Chili powder 1 spoon Turmeric powder 1/2

Dal is cooked at least twice a week in my kitchen. There are various dal recipes, but I must say this is one of the healthy and yummiest dal for all ages. Methi dal is one of the healthy dal, mostly cooked in Andhra, southern state of India. Adding tomato, onion and green chilies along with fresh methi leaves to toor dal makes a delicious dal to go with hot rice. Slight bitterness of the fenugreek leaves gets balanced by adding  tomato and onion. So this yummy dal goes to day 3 under Methi dishes for BM 50. Here goes the recipe.....                                           We need: Methi leaves / Fenugreek leaves 1 cup Toor Dal 1 cup Tomato 1 small Cilantro / Fresh Coriander leaves 1/4 cup Chopped onion  1 spoon Haldi / Turmeric powder 1/4 spoon Chili Powder 1/4 spoon Green chili 2 Salt to taste For Tempering: Cumin seeds 1/4 spoon Mustard seeds 1/4 spoon Udad dal 1/2 spoon Red chili 1 Curry leaves 4 Oil 3 spoons Method: Carefully remove methi leaves from the stems. Wash thoroughly an

Yahoooo! its my 400th post today, its been a wonderful journey cooking and posting various recipes. Celebrating this occasion with a lovely snack ~ Methi Pakoda. My son who is a very picky eater too loved this dish. As it was  snowing and raining for past 2 weeks, made  these crispy and yummy pakoda's to munch on a cold winter evening. Having these pakoda's seems  like you are in heaven.                          Today, for week 2 and day 2 of  50th edition of Blogging Marathon, am here with the simple yet tasty Methi Pakoda. Here is the recipe.....                                            We need:                                           Fresh methi / fenugreek leaves 1/2 cup       Sliced onion 1/2 cup.           Chopped cilantro 1/4 cup. Gram flour / besan. 1 cup Rice flour 1/4 cup.     Salt to taste Chili powder 1 spoon   Chaat masala 1/2 spoon Ginger Garlic paste 1/4 spoon Oil for deep frying Method: In a mixing bowl add sliced onions, chopped Methi leaves, chopped cilan

Very very happy to say that we are into 50th edition of Blogging Marathon. Its been a wonderful journey with the awesome  bloggers since 5th Edition. Got a chance to learn many things from the team, of course still going on. Need to improve a lot. Thank you once again Srivalli for the wonderful group you have made. Today we are starting with 2nd week of BM 50, my theme for this week is to cook dishes with Methi leaves / Fenugreek leaves for next 3 days.  Fenugreek is used as a herb used dries or fresh. Fresh leaves are an ingredient in many Indian dishes. Sprouted fenugreek seeds are used in salads. For day 1, I have added  these fresh leaves to mutton to make a simple and delicious curry. My kids made my day today, they usually do not eat mutton. But today they loved to have this  yummy curry with soft roti's. Here goes the recipe......                                                                              We need: Mutton  2lbs / 1/2 kg Fenugreek leaves / Methi 1 cup Onion 1