They are then cooked in oil along with whole spices. Raw peanuts are roasted are ground into powder and added to the cooked beans along with scraped coconut.

Serve fresh beans with peanuts over plain steamed rice and dollop of ghee. Makes: around 5 Servings of Fresh Beans with Peanuts Ingredients: Fresh Beans 2 Cups Chopped Raw 1/4 Cup Scraped Fresh Coconut 1/8 Cup Green Chiles 2 – 3 Salt to Taste Oil 1 Tbsp Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp Broken Dried Red Chiles 3 – 4 5 Oil 2 tsps Method of preparation: String the fresh beans and wash thoroughly.

Chop the fresh beans into halves or thirds depending on the length. Remove stems, wash and slice the green chiles.

Heat a tbsp of oil in a pan, add peanuts and fry till on medium flame till peanuts are roasted. Grind roasted peanuts and green chiles into coarse powder using spice grinder.

Heat oil in a pan, add all talimpu ingredients in order. When mustard seeds start spluttering, add chopped beans.

Cook covered on low flame for around 8 minutes or until beans change color and turns soft. Uncover, stir in ground peanuts and green chile mixture once beans is cooked.

Let the beans cook in peanuts mixture for few minutes, add salt and remove from heat. Stir in scraped coconut and serve fresh beans with peanuts with steamed rice and dollop of ghee.

Notes: Make sure beans are cooked well before adding peanuts powder to the pan. Suggestions: Adjust spice with green chiles.

If fresh beans are not cooked well, put the curry back on heat, add a splash of water and cook covered on low flame till done. Variations: Check other recipes Other Names: Fresh Beans with (less)

Poppy seeds are soaked for a good amount of time and ground into paste. The poppy seeds paste is added to the beans and briefly cooked.

Serve beans with poppy seeds over plain steamed rice or with roti. Makes: around 4 Servings of Fresh Beans with .

Ingredients: Fresh Beans 2 Cups Sliced Onion 1 Large 1/2 inch Piece 2 Tbsps Green Chiles 2 – 3 Salt to Taste Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp Broken Dried Red Chiles 3 – 4 a Big Pinch 5 Oil 2 Tbsps Method of preparation: Soak poppy seeds in little bit of warm water for around 3 – 4 hours. Peel and roughly chop ginger.

Grind poppy seeds, ginger and salt into smooth paste adding least amount of water. Wash, string the beans and halve them.

Peel and halve the onion. Horizontally halve the halved onion and vertically slice it.

Heat oil in a pan, add all talimpu ingredients in order. When mustard seeds start spluttering, add sliced onion.

Fry till onion turns translucent, add sliced beans and green chiles. Fry on medium flame till beans change color and onion is brown.

Once beans are cooked, add poppy seeds paste and salt (if necessary). Cook on low flame for couple of minutes and remove from heat.

Serve beans with poppy seeds over plain steamed rice or with roti. Notes: Make sure to soak poppy seeds well before grinding.

Suggestions: If fresh beans are not cooked well, put it back on heat, add a splash of water and cook covered on low flame till done. Variations: You can also grind the green chiles with poppy seeds if desired.

Other Names: Fresh Beans with , Chikkudukaya Gasagasala Vepudu (less)

They are then briefly cooked in oil along with whole spices and crushed garbanzos. Serve yard long beans with chickpeas with steamed rice or with chapati/ roti.

Makes: around 4 Servings of Yard Long Beans with Chickpeas. Ingredients: Yard Long Beans 2 Cups Chopped Cooked Chickpeas 1 Cup Green Chiles 2 – 3 1/2 tsp Red Chili Powder 1/2 tsp Salt to Taste Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp Broken Dried Red Chiles 3 – 4 a Big Pinch 5 Oil 2 tsps Method of preparation: Wash yard long beans thoroughly and remove little bit of both ends.

Chop the yard long beans on a slight diagonal into half inch sized pieces. Bring to boil around a cup of water in a sauce pot, add chopped long beans.

Add salt and boil till long beans are just soft (around 10 minutes). Strain the long beans and keep aside.

Lightly crush the cooked chickpeas and keep aside. Remove stems, wash and slice the green chiles.

Heat oil in a pan, add all talimpu ingredients in order. When mustard seeds start spluttering, add green chiles.

Fry briefly and stir in cooked yard long beans and crushed chickpeas. Fry for couple of minutes, stir in coriander powder and red chili powder.

Remove from heat and serve yard long beans with chickpeas over plain steamed rice or with roti. Notes: Make sure to cook the long beans well.

Suggestions: If long beans are not cooked well, put it back on heat and cook covered on low flame till done. Add a splash of water if required.

Variations: Add a splash of lime at the end for freshness. Other Names: Yard Long Beans with Chickpeas (less)

It is then mixed with chopped vegetables and onion soaked in lemon juice. Serve moth beans salad immediately before moth beans turn cold.

Makes: around 2 Servings of Moth Beans Salad. Ingredients: Cooked Moth Beans 1 Cup Colored Bell Peppers Chopped 3 Tbsps Sweet Corn 2 Tbsps Grape Tomatoes 6 Onion 1 Small few Sprigs Lemon Juice 1 Tbsp Salt to Taste Black Pepper Powder a Pinch Oil 1/2 tsp Method of preparation: Heat oil in a pan, add cooked moth beans and pinch of salt.

Fry on medium flame till any leftover moisture is evaporated. Remove from heat and transfer moth beans to a mixing bowl.

Wash and halve the grape tomatoes. Wash and finely chop the cilantro leaves.

Peel and finely chop the onion. Soak onion lemon juice and pinch of salt and keep aside.

In a mixing bowl, carefully mix moth beans with bell peppers, corn, grape tomatoes, onion, cilantro, black pepper and salt. Adjust any seasonings if required and serve moth beans salad immediately.

Notes: Make sure not to overcook moth beans. Suggestions: Soak raw moth beans in water for around 4 – 6 hours and pressure cook in twice the amount of water for 2 whistles.

Variations: You can also serve the salad over lettuce wraps. If using regular tomatoes in place of grape tomatoes, make sure to remove the seeds before chopping the tomato.

Other Names: Moth Beans Salad (less)

Break the beans and remove the fiber. Chop them into small pieces and pressure cook for 3 whistles.

Heat one tablespoon of oil in a vessel and add the mustard seeds, chana dal, urad dal and let them splutter. When the seeds stop popping, add the curry leaves and fry for few seconds.

Now add the beans, salt, turmeric powder and poppy seeds powder to it. Mix well, fry for few minutes and switch off the flame.

Serve hot with steamed rice or roti. Recipe and image courtesy: Indian cuisine RELATED RECIPES Thotakoora Pesarapappu Koora Cluster beans moong dal curry Beans in yoghurt Spicy Pinto Beans Dosa Butter beans with tomato Ingredients: 1/4 kg - beans 1 tbsp - poppy seeds 1/2 tsp - mustard seeds 1/2 tsp - chana dal 1/2 tsp - urad dal 3 to 5 - whole red chillies 1/4 tsp - turmeric powder 1 inch piece - dry coconut 1 stem - curry leaves Salt to taste 1 tbsp - oil (less)

When it splutters, add dal. When the dal turns golden brown, add curry leaves.

Pour it in a shallow microwave proof glass dish. Add onion.

Cook on full power for 3 minutes, stirring once half way through cooking. Add the vegetables, chili and turmeric powders.

Sprinkle with 2-3 Tbsp of water. Cook covered on full power for 8-10 minutes.

Add salt to taste. Mix well.

Cook for 2 more minutes. Serve hot, garnished with grated coconut if desired.

Note: This is a simple every day side dish in South Indian meals. It can be prepared with a single vegetable or in combinations.

Try carrot and beetroot in same way. Serves: 3 to 4 RELATED RECIPES Cream of carrot soup Oyster mushroom peas curry Carrot halwa Prawns curry Simple beet greens dal Ingredients: 1 cup - onion, chopped 1 cup - carrot, cut into cm dice 1 cup - beans, chopped fine 1 tsp - mustard seeds 2 tsp - black gram (urad) dal 1 tsp - chili powder or to taste 3 tbsp - oil tsp - turmeric powder few - curry leaves salt to taste (less)

Keep the heat high. Then add the beans and saute for 5 min in high flame.

Add the soy sauce,salt and plum sauce and keep stirring for 2-3 min more in high heat. Serve with rice.

Quick and Tasty! Courtesy: http://chefinyou.com/ Note: Garlic flushes out excess water from the body and hence toxins are removed RELATED RECIPES Wheat puri with Jain sabzi Stir fried veggies in curly noodles Cabbage kofta curry without onion/garlic South Indian fish curry with tamarind Shrimp cucumber stir fry Ingredients: 2 cups - beans, cut diagonally or left whole 1 - medium onion, sliced thinly 4 to 5 cloves - garlic, chopped into very small pieces 1 tsp - Chilli paste ( which ia made with chilli pepper,seasonings and of course- garlic.

Its v hot, so use it as per your discretion) 1 to 2 tbsp - soy sauce( as per taste) 1 tbsp - plum sauce ( famous in Chinese cooking and taste great in stir fries) salt to taste Note: Plum sauce has vinegar so I have skipped it, but in case of not using the same, go for Vinegar (less)

Cook potatoes with skin either in the pressure cooker or stove top or microwave until soft and keep aside. When the potatoes are cool, peel potatoes, mash them and keep aside.

Grind together green chillies, handful of cilantro and ginger until it becomes a fine paste. In a heavy bottomed pan heat oil and add cumin seeds to it.

When cumin seeds begin to splutter add the mixed vegetables to it,add salt to taste, chilli powder, garam masala, sprinkle a few drops of water and cook on a low flame until it is soft. Add mashed potatoes to the cooked vegetables and mix well.

Add cooked red kidney beans to this mixture and mix well. Using the back of your spatula or a potato masher, mash the mixture gently until most of the vegetables, beans and potatoes get mashed.

Add bread crumbs and semolina to this mixture and mix well. Cool slightly and form lemon sized balls and flatten it slightly.

Heat a flat pan/ griddle/ tawa on medium high, place the flattened cutlets on them and add a few drops of oil around the cutlets. Turn over and fry the other side similarly.

Serve hot with ketchup as a snack or use the cutlets in your burger or sandwich or serve as an appetizer. Yield will depend on the size of the cutlets.

Courtesy: http://veginspirations.blogspot.

com/ RELATED RECIPES Spicy red chilli prawn masala Tangy tomato gravy (Tomato Iguru) Shorshe Golda Chingri (Lobster in mustard sauce) Santula (mixed vegetables Oriya style) Phaldari kofta (raw banana koftas) Ingredients: 1 cup - red kidney beans soaked for about 8 hours with a pinch of soda (soda is optional) 4 - small potatoes 2 cups - mixed vegetables ( I used a mixture of beans, carrots and peas) 4 slices - bread (powdered in a spice grinder to a coarse mixture) 1/4 cup - semolina 1/2 tsp - red chilli powder (optional) (or according to taste) 1/2 tsp - garam masala salt according to taste 1 tbsp - oil 1 tsp - cumin seeds Grind together: 4 - green chillies handful - cilantro (coriander leaves) cut fine 1 inch piece - ginger a little extra oil to shallow fry the cutlets (less)

Black eyed beans is pressure cooked and added to the pan along with powdered spices. Serve cabbage with black eyed beans over plain steamed rice and dollop of ghee or with roti or chapati.

Makes: around 3 Servings of Cabbage with Black Eyed Beans. Ingredients: Cabbage 1/2 of Small Head Boiled Black Eyed Beans 1 Cup Green Chiles 2 – 3 1 inch Piece Powder 1/8 tsp Salt to taste Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp Broken Dried Red Chiles 3 – 4 a Big Pinch 5 Oil 2 tsps Method of preparation: Remove outer leaves, wash and shred the cabbage.

Discard the hard part in the middle of the cabbage while shredding. Peel, wash and mince the ginger.

Remove stems, wash and slice the green chiles. Heat oil in a pan, add all talimpu ingredients in order.

When mustard seeds start spluttering, add green chiles and minced ginger. Fry briefly, stir in shredded cabbage.

Fry for couple of minutes or medium high flame till cabbage softens are start to brown around the edges. Make sure to stir the cabbage continuously to avoid burning.

When cabbage is soft while holding a very light crunch, add the black eyed beans in the middle of the pan. Fry for another minute or two and stir in turmeric powder and salt.

Stir everything well and remove from heat. Serve cabbage with black eyed beans over plain steamed rice and dollop of ghee or with roti or chapati.

Notes: Make sure cabbage is cooked right. Suggestions: Soak the black eyed beans for couple of hours and pressure cook for 3 whistles.

Variations: A pinch of garam masala can also be added as a finishing step. Other Names: Cabbage with Black Eyed Beans (less)