Vaniensamayalarai

Thursday, October 29, 2015

French Beans Subji / Fansi Subji With Onion Tomato Recipe

Adelicious Indian curry recipe of french beans with onion tomato cooked in few spices... Green french beans is cooked in different ways.. You can make green beans with gravy or dry subji... This vegetables is available in almost all season.. It remains fresh in refrigerator for long and hence whenever i am buying veggies, i always buy this green beans too...

This green beans or Fansi has many healthy benefits.. It is Packed with anti oxidant which are good for your eyes and skin... They are rich in vit A, C and K.. are good mineral source.. It can control the glucose levels of the blood.. It is also used in vegetable pulao and other rice preparations.. Kids generally love this vegetable like bhindi.. Hence you can use this vegetables in almost all kind of recipes..

This well goes with chapathy or roti recipes the taste is really amazing... So i hope that you must try this recipes at home and comments me....

Preparation time : 10 mins

Cooking time : 20 mins

Serve : 3

Recipe Source : Werecipes.com

INGREDIENTS :

Green french beans - 1 cup

Onion - 1/2 cup

Tomato - 1/2 cup

Jeera - 1 tspn

Hing / Asafoetida - 1 pinch

Turmeric powder - 1 pinch

Sambar powder - 2 tbspn

Salt - as needed

METHOD :

Wash and cut beans into small pieces and onion, tomatoes too..
Heat oil in kadai add in cumin seeds.
Once the cumin turns brown add asafoetida.
Now add sliced onions and saute the onions for 1 mins..
Add in tomatoes and cook for 2 mins untill it became soft..
Now add in chopped beans into the kadai and little water and cover it with lid..
And also add in salt as per your taste..
Add turmeric powder and mix well cook it for 6 to 7 mins.
Then add in sambar powder and toss well..
Cover and cook the subji for 2 mins till raw smell is gone..
Now the delicious beans onion tomato subji is ready to serve along with chapathy or roti...

PICTORIAL :

Take your ingredients

Heat a pan with oil

Add in cumin seeds

Apinch of asafoetida

Add in chopped onions

Toss well

Add in tomatoes and stir well

Till it became soft

Add in salt

Keep tossing it

Add in chopped beans

Mix well

Add in few water

Give a mix

Cover it with lid

Apinch of turmeric powder

When water evaporates

Add sambar powder

Toss well till raw smell is gone

Cover it for 2 mins

Now it's done

Serve hot

Enjoy..

Beetroot Poriyal / Beetroot Stir Fry

Beetroot Poriyal or any kind of vegetables poriyal are often made at home... I find to make it easy, so when i make sambar, i end up making either a vegetable poriyal, Avial, or kootu... as a sidedish... My hubby offer to prepare three verity of sidedish for lunch menu... Poriyal is a preparation where the vegetables are sauted in spices and topped with fresh grated coconut for making poriyals, you can either grated or chop the veggies finely... Here i chopped the beetroot, if you grated it take less time for the veggies to cook... This is my standard recipe for making poriyal with any vegetables .....

I have already shared some more recipes in my blog...

Similar Recipe,

Thandu Keerai Poriyal

Chinese Potato / Siru Kizhangu Poriyal

Keerai Thandu Poriyal

Senai Kizhangu Poriyal

Poriyal can be served as a sidedish for sambar rice combo or rasam rice combo or even can be had with chapathy... I hope that you must try yummy and delicious beetroot recipe and comments me..

Preparation time : 10 mins

Cooking time : 20 mins

Serve : 3

Recipe cuisine : South Indian

INGREDIENTS :

Beetroot - 3 (peel and cut into small pieces)

Grated coconut - 1/2 cup
Salt - as needed

FOR SEASONING :

Coconut oil - 1 1/2 tspn
Mustard seeds - 1 tspn
Urad dal - 1 tspn
Small onions / shallots - 4 (finely chopped)

FOR MASALA :

Red chilli - 4 nos
Garlic - 1 cloves
Cumin seeds - 1/4 tspn

METHOD :

Grind the grinding items into paste.
Trim both ends, peel the skin and cut it into 1/2 inches thickness.. Keep aside..
In a kadai add oil, mustard, urad dal, chopped small onion.. Toss it for a min..
Add in some water, salt and cover it with a lid...
Toss them inbetween (it takes for 6 to 7 mins) untill they cooked, give it a mix...
Now add in grinding masala, toss well and cover it with lid for 2 mins..
In a low flame or till the raw smell is gone..
Now add fresh grated coconut and toss well..
It's ready to serve...