Baked Beans

Preparation:

Soak the Kidney beans overnight. Pressure cook the kidney beans along with the peppercorns in 2 cups of water.
Slice the onions thinly. If you are adding green chillies, slit each chilly and keep aside.

Heat oil in a large pan and and saute the onions till they are transparent. No need to brown.  Add tomato puree and cook on high heat, until oil separates. Stir continuously.  Add the cooked Kidney beans along with the water. Cook on high heat till the sauce thickens. Add the ketchup and vinegar, bring to a boil and remove from stove.

If you are adding green chillies add now.

Ingredients:                                                                                                                 

• Kidney beans - 1 cup                                                                                                                       
• Peppercorns - 10 - 12
• Onion - 1 large
• Tomato puree - 1/2 cup
• Tomato ketchup - 1 tablespoon
• Vinegar - 1 tablespoon
• Oil - 1 tablespoon
• Salt
• Green chilly - 4 (optional)
• Water - 2 cups

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Kothu Paratta

Kothu Paratta /Kothu Parotta is a South Indian street food.

Preparation:
Chop the carrots, capsicum, onions, tomato and ginger into thin, long pieces.
Chop the green chillies finely.
Cook the frozen paratta on a tawa. Flip and cook both sides. When cool tear the parattas into small pieces.

Heat a large pan. Pour oil. Add the mustard seeds. When it starts spluttering, add the onion and curry leaves. Saute until the onions become transparent.
Add ginger and green chillies and stir.
Add the carrot, capsicum, tomato and the whole garlic. Stir and cook until soft.

Add the red chilly powder, garam masala, chaat masala and salt. Mix well.
Add the paratta pieces and stir well for a minute.
Add the coriander leaves, keep aside a table spoon for garnishing.

Break the eggs into the pan directly and stir continuously until the eggs are incorporated thoroughly.
Add the pepper powder and stir well till the wetness disappears. Remove from fire.

Serve hot garnished with coriander leaves/cilantro.

You can eat as it is or you can serve raita along with the Kothu Paratta.

Ingredients:                                                                                Serves 2
Frozen paratta : 3
Carrot- 2 small chopped
Capsicum - 1 small chopped
Onion -1 small chopped
Green chilly - 1 finely chopped
Garlic - 4 - 5 nos.
Ginger - 1 teaspoon grated
Tomato - 1 chopped
Eggs - 2
Red chilly Powder - 1/2 teaspoon
Garam masala powder - 1/4 teaspoon
Chat masala - 1/4 teaspoon
Black pepper powder - 1/4 teaspoon
Curry leaves - 1 sprig
Coriander leaves - a handful
Salt to taste
Oil - 1 tablespoon
Mustard seeds - 1/4 teaspoon

Parippu Vada

Parippu vada / Masala vada is an easy to make tea-time snack, made with split chickpeas. A very tasty, savoury snack.

Chickpeas also known as Garbanzo beans or bengal gram must be a part of our daily diet. It is so nutritious that one cannot avoid it. It should be a part of the diet of  diabetics and people with high blood pressure. It contains lots of potassium and many other essential minerals which is good for bone health and the heart. Selenium a mineral present in chickpeas prevent tumor growth.

Preparation: 

1. Soak the split chickpea and tuvar dal in water for half an hour.
2. Slice the shallots and cut green chilly into 4 or 5 pieces.
3. Drain the chickpeas and grind it coarsely. It is nice to see some whole split chickpea here and there. So on the safer side you can keep aside a tablespoon of chickpea, before grinding.

4. Mix the chickpea mix with shallots, green chilly, red chilly powder, whole black pepper, fennel seeds, curry leaves, coriander leaves and salt.
5. Divide the mixture into 6 parts. Roll each into a ball. Flatten each ball in the centre of your palms.

6. Heat oil in a pan. Deep fry the vadas on medium flame. Flip so that both the sides are evenly cooked.

Serve hot with hot tea.

Ingredients:               
                                                                                                        Makes 6
Channa Dal / Split Chickpea - 1/2 cup
Yellow lentil / Tuvar Dal - 1 tablespoon
Green Chilly - 1 - 2 nos.
Shallots - 4 - 5
Whole black pepper - 9 - 10
Fennel - 1/4 teaspoon
Red Chilly powder - 1/2 teaspoon
Curry leaves - a few
Coriander leaves - a handful
Salt to taste
Oil for deep frying