bean-tomato vegetables side dish

200 g soissons beans in cold water over night about 1l (12 hours) to soften.minutes in the soaking water to cook with 1 sprig rosemary 55.
1 large red onion into strips schnelden, 1 clove of garlic into slices. both Andúnëolive oil in 3 el shortly. Drain the beans, remove rosemary. beans to the onions with2 tablespoons balsamic vinegar rosso and 0.5 dl gemusebouillon abloschen. bring to the boil with salt and pepper-root vigorously, halved 250 g cherry tomatoes, mix in pan, take from oven, cover and let take minutes at least 30. 1 / 2 bunch basil cutinto strips, sprinkle over the vegetables and serve immediately.
fits to grilled meat

Chole

1. Soak 1 lota (cup) channa/chole overnight or for 4-5 hours
2. Cut 1 small onion long, take 4 pods of garlic, some smashed ginger, 1 long chilli. Also take 2-3 lavang, some lavang patta, 4-5 black pepper pods. Put these alongwith the soaked chole into a container. Add water (at least 2 and 1/2 lotas) and 1 teaspoon salt and put the container in the pressure cooker and cook.
3. Cut 2 onions, 6 pods of garlic, 1 piece of ginger, 2 green chillies and grind into paste in mixie
4. Put 1 teaspoon oil in tawa and fry the above paste till brown.
5. Puree 3 tomatoes in mixie. Add the tomato puree to the brown paste and continue to fry. Fry the tomato puree till it becomes dark red.
6. Add chole with the water, and the boiled/mashed onion/ginger/garlic/peppers which were kept with the chole in the pressure cooker
7. Add chole powder (2 teaspoons), garam masala (1 teaspoon) and chilli powder (1 teaspoon). Add 1/2 teaspoon jeera powder.
8. Cook one low flame for 10 mins
9. Switch off gas, add coriander leaves and cover.
10. Serve after 15 mins

Rajma

1. Soak 1 lota (cup) of rajma in water for 5-6 hours
2. Grind 2 onions, 4 cloves of garlic and some giner in a mixie
3. Take 1 teaspoon of oil in tawa, and fry the above paste till brown
4. Take 2 large tomatoes and 2 green chillies (or 1 if you don't like chilly food) and blend into puree in the mixie
5. Add the tomato and chilli puree to the tawa and stir well
6. Add 1 teaspoon dhaniya powder, 1 teaspoon jeera powder, 1 and 1/2 teaspoon garam masala powder, salt to taste, 1/2 teaspoon haldi powder, and 1 teaspoon chilli powder and mix well.
7. Cook on slow flame till the water dries out
8. Separately, boil the soaked rajma in the pressure cooker till well cooked
9. Add the boiled rajma, and the water in which it was boiled into the above paste in the tawa and cook on slow flame for 10-15 mins
10. Switch off gas and add dhaniya leaves from top.

Dahi Khadi

For the Gravy

Ingredients

400 grams sour curds

1 large heaped tablespoon Besan (Channa Dal)

1 large piece ginger (finely chopped)

6-7 pieces curry leaves

2 green chillies (sliced long)

1 teaspoon rye

1/2 teaspoon ajwain

1/2 teaspoon haldi

Dhaniya leaves

Lemon

1. Whisk the curds and besan and add little water such that it becomes a smooth watery paste

2. Put 1 tablespoon oil into tawa, add rye, chopped ginger, curry leaves, green chillies, ajwain and fry for 2 mins

3. Add haldi and the whisked besan/curd mixture. Boil on high gas while stirring continuously till it boils.

4. Then simmer on low flame for half and hour, stirring once in a while.

5. Add the dhaniya leaves and lemon to taste (if the curds are not sour enough, add more lemon for taste)

6. Add salt to taste

For the pakodas

Ingredients

2 onions, cut long

1 green chilly, cut into small pieces

Besan (depending on consistency) between 2-3 teaspoons

Jeera powser

1/2 teaspoon ajwain

1/2 teaspoon haldi

Chopped coriander

Mix all the ingredients alongwith little bit water. Put medium size portions into boiling oil, turn over with fork while cooking. Put the pakodas into the gravy, just before serving to maintain crispiness.

Poha

1. Cut 1 potato and 1 onion into small pieces. Cut 3-4 curry leaves and 2 green chillies into small pieces.

2. In tawa put 1 teaspoon oil. Add rye (mustard seeds) and let splutter. Add onions, potatoes, curry leaves and chillies and fry till the potatoes are soft

3. Wash 1 lota poha. Remove water, mix salt and haldi into the poha and keep aside

4. Add poha to the fried oniosn, potatoes and mix on medium flame for 2-3 mins

5. Switch off gas, add lemon to taste and dhaniya leaves.

Bhindi Do Pyaaza

This is a recipe from the internet, which I made at home and it turned out pretty well. Ingredients 3 cups sliced bhindi (large pieces) 1 and 1/2 cups chopped onions (sliced long) 3 teaspoons Jeera 1 teaspoon Kalonji 1/4 teaspoon Haldi 3 teaspoons Ginger paste 1 to 2 green chillies, chopped (depending on how spicy you want it) 1/2 teaspoon garam masala 3/4 cup thick curds, whisked 1. Take 2 teaspoons oil in a kadai, add the jeera. After 1 minute add the onions, haldi, ginger paste and green chillies and fry till the onions become pink 2. Add the bhindi and salt and cook over a mdeium flame till the bhindi is tender 3. Add the whisked curds and cook till the curds dry out 4. Add the garam masala, and switch off gas.

Masoor Dal (Black Dal)

1. Take 1/2 cup akka masoor (whole masoor, black in colour) and 1/2 cup masoor dal (light red in colour). Put little salt, and pepper powder, add water (about 2 and 1/2 times quantity of dal) and put in pressure cooker to cook. 2. Cut 2 onions and 1 tomato in medium size pieces. In a kadai, put some oil, and 1 piece garlic and the onions and fry till onions are pink. Add 1 teaspoon ginger garlic paste and fry on medium flame for 5 mins. Add the tomatoes and 1 teaspoon dhania (coriander) powder, 1 teaspoon jeera powder and 1 and 1/2 teaspoon aamchur (mango powder). Add 1 teaspoon chilli powder and 1 and 1/2 teaspoon garam masala also. Mix thoroughly and fry for 2-3 mins. 3. Add the cooked dal and its water to this and boil on high for 5-10 mins. If there is insufficient water (ie absorbed by the dal while cooking the pressure cooker) add some more water while cooking. Switch off the gas, add chopped coriander on the top, cover the kadai and let it remain closed for 10-15 mins before serving.