Beans Paruppu poriyal

Beans Paruppu poriyal

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Ingredients:

Flat or French beans - 1/2 lb (250 gm)

Moong dal - 1/4 cup
Red onion - 1

Green chili - 2
shredded coconut - 2 tbsp
Mustard - 1 tsp
Urid dhal - 1 /2 tsp
Sesame or coconut oil - 1 tbsp
Curry leaf - 1 sprig
Cumin - 1/2 tsp

Turmeric powder - 1/4 tsp

Hing - a pinch

Salt - 1 tsp (to taste)

Method:

Rinse dal and soak in 1 cup water.

Wash and clean the beans in large amounts of water multiple times to remove all the dirt / sand. Drain water and chop it finely.
Chop onion, chili.
Heat oil in a wok. Add the mustard seeds, urid dhal and let mustard splutter.
Finely chop the onion, chillies, curry leaf (optional) and add to the wok.
Stir till onion turns soft. (30 secs).

Add the finely chopped beans and stir fry for 2 minutes. 

Add the soaked dal, turmeric powder, hing, salt.

Stir well.

Cook covered for 5 - 10 minutes in low heat.

(Ooty beans / French green beans takes lesser time to get cooked. Indian beans takes more time and water to cook). Open the lid. Let all the moisture dries up. Check if the beans is cooked but firm.

Add cumin and shredded coconut , and fry a bit. Switch off.

Beans Paruppu poriyal is ready!

Serving suggestions:
Beans paruppu poriyal can be served as side dish with sambar rice , curd rice or rasam rice, chapati.

பீன்ஸ் பருப்பு பொரியல் 

பீன்ஸ்  - 1/2 lb (250 gm)

பாசி பருப்பு - 1/4 கப் 

பெரிய வெங்காயம்  - 1

பச்சை மிளகாய் - 2

துருவிய தேங்காய்  - 2 tbsp

கடுகு - 1 tsp

உளுந்து  - 1 /2 tsp

நல்லெண்ணெய் / தேங்காய் எண்ணெய் - 1 tbsp 

கறிவேப்பிலை  - 1 கொத்து 

சீரகம்  - 1/2 tsp

மஞ்சள்  - 1/4 tsp

பெருங்காயத்தூள்  - a pinch

தூள் உப்பு  - 1 tsp (to taste)

Asian Stir fry

This is a very good vegan cum healthy stir fry. I am not sure of the origin of this healthy dish. But we can easily get this Asian stir fry in many Thai restaurants and in malls.

I love this dish very much.

I am sure this is gonna be a big successful video / recipe by all your support.

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Ingredients:

Extra firm Tofu - 1/2 of a block

Broccoli 1 bunch / 200 gm / 1/2 Lb

Capsicum - 1 

Garlic - 2 cloves

Olive / Sesame oil - 1 tbsp

Sauce:

Lemon - 1/2

Red chili flakes - 1/4 tsp (as per taste)

Brown sugar - 1 tsp

Salt - 1/4 tsp

Method:

Start 1 hour before serving.

Take the tofu out of the liquid filled pouch.

Halve the cube.

Cut the tofu into 1 inch size cubes.

Spread 2 or 3 kitchen paper towels (like a thick layer).

Arrange the tofu cubes and leave it for an hour.

This helps in draining most of the water from tofu, and this process will make the shallow frying easier.

We can skip this process too. But the tofu has a tendency to stick to the pan. The more the watery , the more the sticky. So drying over paper towels is a good idea. (I do without drying too , if I need something quick).

In the meantime, prepare the sauce.

In a bowl mix the lemon juice, sugar, salt, chili flakes.

Now cube the capsicum into bite size 1 or 2 inch size pieces.

Chop the broccoli into 2 inch size big pieces. 

Finely chop the garlic.

Heat 1 tbsp olive oil or sesame oil in a frying pan.

Add the chopped veggies and toss for 2 - 3 mins (no need to cook too much).

Just cook it tender crispy.

Take out and keep aside.

Wipe the pan using a paper towel. 

In the same pan add 1 tbsp oil.

Add the tofu , arrange it in a single layer. Cook at low heat. Cook 2 mins each side.

Add finely chopped garlic. Toss well (without breaking the tofu).

Add the prepared vegetables along with the prepared sauce.

Mix gently.

Asian stir fry salad is ready !

Serving size :

Makes 1 bowl of salad for 1 person. Serves as lunch or breakfast or dinner.

Or can be divided into 2 for 2 persons and can be served with some more foods.

I made this along with 2 chapatis and a cup of channa masala , which I make in batches and keep these curries frozen.