Mexican Chilli Bean Soup

Mexican Chilli Bean Soup

From   Budget Kitchen

Prep: 8 hours

Cook: 1 hour

Method: Easy

Course: Soup

Type: South Indian

Wholesome and delicious this soup will definitely satiate you

Ingredients

  • Red kidney beans (rajma), soaked overnight and drained ½ cup
  • Degi mirch powder ½ tsp
  • Oil 2 tbsps
  • Medium onion, chopped 1
  • Medium tomatoes, chopped 3
  • Garlic, chopped 1 tsp
  • Salt to taste
  • Lemon juice 1 tsp
  • To serve
  • Tomato, seeded and finely chopped 2 tbsps
  • Spring onions, sliced 2 tbsps
  • Fresh coriander leaves, chopped 1 tbsp
  • Tabasco sauce or any chilli sauce 2 drops

Methods

  • Heat oil in a pressure cooker, add onion and saute for 1 minute. Add tomatoes, garlic, degi mirch powder and salt and saute for 1 minute
  • Add the kidney beans and 3 cups of water and mix well. Cover the cooker with the lid and cook under pressure till 7-8 whistles are given out.
  • Open the lid when the pressure reduces completely, cool and blend in a blender.
  • Transfer into a deep non-stick pan, add lemon juice, adjust seasoning and consistency, mix and bring the soup to a boil.
  • Transfer into individual serving bowls, garnish with tomato, spring onion, coriander leaves and Tabasco or any other chilli sauce and serve hot with nachos.
Aate ka Choorma

Aate ka Choorma

Prep: 30 minutes

Cook: 10 minutes

Method: Easy

Course: Soup

Type: South Indian

Key Ingredients:

  • Whole wheat flour
  • Semolina
  • Ghee
  • Milk
  • Powdered sugar
  • Cashewnuts
  • Almonds
  • Raisins

This is generally served along with Rajasthani dal and baati

Ingredients

  • Whole wheat flour (atta) 2 cups
  • Semolina (sooji) 4 tbsps
  • Melted ghee ½ cup + to deep-fry
  • Milk as required
  • Powdered sugar ¾ cup
  • Green cardamom powder ¼ tsp
  • Cashewnuts, chopped 10
  • Almonds, chopped 10
  • Raisins 2 tbsps

Methods

  • Take whole wheat flour in a mixing bowl, add semolina and ½ cup ghee and mix well.
  • Add sufficient milk and knead into a stiff dough. Divide the dough into twelve lemon sized balls.
  • Heat sufficient ghee in a kadai, slide in the dough balls and deep-fry on medium heat till golden.
  • Drain on absorbent paper and let them cool down to room temperature.
  • Put the fried balls in a mixer jar, and grind to a coarse mixture and transfer into another mixing bowl.
  • Add powdered sugar, green cardamom powder, cashewnuts, almonds and raisins and mix well.
  • Transfer into a serving plate and serve drizzled with a little ghee.
Dal ka Shorba

Dal ka Shorba

Prep: 30 minutes

Cook: 40 minutes

Method: Easy

Course: Soup

Type: South Indian

Key Ingredients:

  • Split red lentils (masoor dal)
  • Onions
  • Garlic
  • Red chilli powder
  • Curry powder
  • Tomatoes
  • Fresh coconut
  • Fresh cream
  • Lemon juice

Very nutritious and quite filling too – make it when it is raining heavily and feel satiated

Ingredients

  • Split red lentils (masoor dal), washed 1 cup
  • Oil 1 tbsp
  • Medium onions, sliced 3
  • Garlic cloves, crushed 4
  • Red chilli powder ½ tsp
  • Curry powder 3 tsps
  • Medium tomatoes, cut into big pieces 3
  • Fresh coconut, scraped 3 tbsps
  • Salt to taste
  • Fresh cream as required
  • Lemon juice to taste

Methods

  • Heat oil in a pressure cooker, add onions and sauté till lightly coloured. Add garlic, red chilli powder and curry powder, mix and saute for 2-3 minutes.
  • Add 4 cups water, tomatoes, coconut and split red lentils and mix well. When the mixture comes to a boil, put on the lid and cook under pressure till 3-4 whistles are given out.
  • Open the cooker when pressure reduces completely, pour the mixture into a large bowl and let it cool down to room temperature.
  • Transfer into a blender jar and blend into a fine puree. Pour this into a deep non-stick pan and cook on medium heat for 15 minutes. Add salt and mix.
  • Add cream, mix and remove the pan from heat.
  • Pour into a serving bowl, drizzle lemon juice and serve hot.
Kaddu aur Kale Chane ki Curry

Kaddu aur Kale Chane ki Curry

Prep: 8 hours

Cook: 30 minutes

Method: Easy

Course: Soup

Type: South Indian

Key Ingredients:

  • Red pumpkin
  • Brown Bengal gram
  • Garlic
  • Ginger
  • Onion
  • kokum paste
  • Coconut milk
  • Turmeric powder
  • Red chilli powder
  • Coriander powder
  • Fresh coriander leaves

A very tasty pumpkin and gram curry that can be best enjoyed with rotis or parathas

Ingredients

  • Red pumpkin (kaddu), diced 500 gms
  • Soaked overnight and boiled brown Bengal gram (kale chane) ½ cup
  • Oil 1 tbsp
  • Garlic, chopped 1 tsp
  • Ginger, chopped 1 tsp
  • Medium onion, chopped 1
  • Kokum paste 2 tbsps
  • Coconut milk 1 cup
  • Dry spices
  • Turmeric powder ½ tsp
  • Red chilli powder 1 tsp
  • Coriander powder 2 tsps
  • Salt to taste
  • Fresh coriander leaves, chopped 1 tbsp

Methods

  • Heat oil in a non-stick pan, add garlic, ginger and onion, mix and saute for 3 minutes or till soft.
  • Take turmeric powder, red chilli powder, coriander powder and salt in a small bowl, add 3 tbsps water and mix well. Add this paste to the pan and mix well.
  • Add pumpkin and mix till all the pieces get coated with the masala. Add 2 cups water, bring to a boil, cover and simmer on medium heat for about 10 minutes or until pumpkin is soft.
  • Add brown Bengal grams, kokum paste and coconut milk, mix well and cook for 2 minutes or till the mixture comes to a boil.
  • Transfer into a serving bowl, garnish with coriander leaves and serve hot.
Kand Hari Mirch

Kand Hari Mirch

Prep: 10 minutes

Cook: 20 minutes

Method: Easy

Course: Soup

Type: South Indian

Key Ingredients:

  • Purple yam
  • Green chillies
  • Green capsicum
  • Roasted peanuts
  • Lemon juice
  • Fresh coriander leaves

Purple yam has a colour, texture and flavour which is endearing

Ingredients

  • Purple yam (kand) 500 gms
  • Oil 3 tbsps
  • Mustard seeds 1 tsp
  • Asafoetida 1 pinch
  • Green chillies (hari mirch), cut into diamonds 3
  • Medium green capsicum, diced 1
  • Roasted peanuts 3 tbsps
  • Salt to taste
  • Lemon juice 1 tsp
  • Fresh coriander leaves, chopped 2 tbsps

Methods

  • Peel and cut purple yam into long strips. Steam them until soft.
  • Heat oil on a non-stick pan, add mustard seeds and saute till the seeds splutter.
  • Add asafoetida, green chillies and green capsicum and saute for 2 minutes.
  • Add peanuts, purple yam, salt and lemon juice and mix well.
  • Transfer into a serving bowl, garnish with coriander leaves and serve hot.
Mirchi Pakora

Mirchi Pakora

Prep: 30 minutes

Cook: 10 minutes

Method: Easy

Course: Soup

Type: South Indian

Key Ingredients:

  • Achari green chillies
  • Potatoes
  • Carom seeds
  • Fresh mint leaves
  • Gram flour
  • Rice flour

Famous Rajasthani snack – green chillies stuffed with potato mixture and batter fried

Ingredients

  • Achari green chillies 8 to 10
  • Nutrella soya bean oil to deep fry
  • Fresh mint 1 sprig
  • Stuffing
  • Large potatoes, boiled, peeled and mashed 2
  • Carom seeds (ajwain) ½ tsp
  • Red chilli powder ½ tsp
  • Turmeric powder ¼ tsp
  • Ginger paste 1 tsp
  • Salt to taste
  • Black peppercorns, crushed ½ tsp
  • Green chillies 2
  • Fresh mint 8 to 10 leaves
  • Batter
  • Gram flour 2 cups
  • Rice flour 2 tbsps
  • Red chilli powder 1 tsp
  • Turmeric powder ¼ tsp
  • Soda carbonate ½ tsp
  • Salt to taste
  • To serve
  • Green mint chutney to serve
  • Sweet tamarind chutney to serve

Methods

  • Heat sufficient oil in a kadai.
  • Take potatoes in a mixing bowl, add carom seeds, red chilli powder, turmeric powder, ginger paste, salt and crushed peppercorns.
  • Finely chop green chillies and add. Finely chop mint leaves and add.
  • Take gram flour in another mixing bowl, add rice flour, red chilli powder, turmeric powder and soda bicarbonate and mix well. Add sufficient water and whisk to make a smooth and thick batter. Add salt and mix.
  • Mix the potato mixture well. Slit the green chillies without cutting through. Stuff them with the potato mixture.
  • Dip each stuffed chilli in the gram flour batter and gently slide into the hot oil. Deep-fry till golden brown. Drain on absorbent paper.
  • Arrange the chillies on a serving plate, garnish with a mint sprig and serve with bowls of mint chutney and sweet tamarind chutney.