String Beans Curry

IngredientsString beans: 2 cups (cut into 3 inch long)
Chopped onion: 1 cup
Sliced green bell pepper: 1 cup
Cumin seeds: 1 tsp
Mustard seeds: 1 tsp
Cloves: 4-5
Cinnamon: ½ inch
Grated ginger-garlic: 1 tsp
Turmeric: 1 tsp
Red chili powder: ½ tsp
Oil: 2 tsp
Water: ½ cup
Dry mango powder: ½ tsp
Kasoori methi: 1 tsp
Salt: To taste
Chopped coriander leaves: 1 tsp

String beans curry

Method
Heat oil in a non-stick pan and add mustard seeds and cumin seeds. When they crackle, add cloves and cinnamon and stir. Add ginger-garlic, onion and sauté well. Add salt and cook till onion turns golden brown. Add turmeric, chili powder, tomato, bell pepper, beans and water. Stir and cook till beans are tender, yet firm. Add dry mango powder and kasoori methi and stir well. Transfer to a serving bowl and garnish with coriander leaves. Serve hot with roti or paratha or chapati.

Hara Bhara Kebab

Ingredients
Potatoes: 4-5 medium sized, boiled
Green peas: 1 cup, boiled
Spinach: 1 bunch
Green chilies: 1 tsp, finely chopped
Coriander leaves: 2-3 tsp, finely chopped
Ginger: 1 tsp, finely chopped
Chaat masala powder: 1 tsp
Salt: As per taste
Corn flour: 2-3 tsp
Oil: For deep-frying

 

Method
Grate the boiled potatoes and mash the boiled green peas. Cook spinach leaves in salted boiling water for 2-3 minutes and wash the partly cooked leaves in cold water and squeeze out the excess water before finely chopping the leaves. Mix grated potatoes, peas and spinach and add chopped green chilies, chopped coriander leaves, chopped ginger, chaat masala powder and salt. Add corn flour to the mixture for binding. Divide the mixture into 25 equal portions and shape each portion into a ball and then press it in between your palms and flatten it. Heat oil in a pan and deep fry the kebabs in hot oil for three to four minutes.

Note: If you are too diet conscious, you can shallow fry the kebabs on a tawa. To make kebabs look dark green, you can add more spinach leaves, but have to add more corn flour for a good binding.