There are times when all I would want to eat is some HOT steamed rice with some fresh vegetables. A great way to fix this simple meal is to steam your favorite vegetables & spice them with some wonderful herbs.
I usually make this dish, with green beans & carrots as they are usually lying around in my pantry & they pair up really really well.
The herbs spice up the dish adding that ‘zing’ to the otherwise bland vegetables.
You Will Need:
-
250g Green Beans - Tender & Fresh (trimmed)
-
200g Carrots ( julienned )
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2 tbsp olive oil
-
1 tsp rosemary leaves - crushed
-
1 tsp thyme leaves - crushed
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1/2 tsp black pepper powder
-
Salt as per taste
Method:
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In a large uncovered saucepan, Cook Beans & Carrots in salted boiling water on medium heat for about 6-8 mins or until tender crisp
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Drain excess water.
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Return Beans to the sauce pan, toss with olive oil, crushed rosemary & thyme leaves. Add black pepper powder. Stir over medium heat for a couple of minutes.
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Let it stand for about 5 minutes before serving
Transfer to a serving bowl & serve warm with HOT steamed rice or even Fried Rice. Enjoi !!!
We had this with Steamed Rice & flavored yogurt. This is what a simple meal really is.
NOTE: You could also serve this as a salad or simple much them when you are hungry.
I love salads, from the simplest to the most complex .. I was never particularly fond of them while growing up. I remember my mother’s perpetual coaxing to get me to eat salads. Salads were a big No No in my menu. My love affair with salads began during my early college days when I was overzealously trying to get rid of the excess flab, amassed over years of gorging on those countless chaats, fried goodies & not to forget those pasteries . . Once I fell in love with them, there was no looking back.
I usually experiment with most vegetables & herbs & include them in my daily diet.
The one that I have for you today is a very simple mexican salad that I make quite often. Its a perfect mix of legumes & vegetables.
Preparation Time: 20 mins
You Will Need:
- 1 cup french beans
- 1 cup american sweet corn
- 1 cup red kidney beans/rajma - soaked overnight or for 5-6 hours
- 1 cup haricot beans/white kidney beans - soaked overnight or for 5-6 hours
- 1 small red onion - finely chopped
- 1 tsp vinegar
- Salt as per taste
Method:
- Pressure cook french beans, kidney beans & haricot beans
- Cook sweet corn on stove top until tender
- Mix together all the ingredients in a large bowl
- Add vinegar & salt as per taste
- Toss well & serve
Can be served as an evening snack too . . . Enjoi !!!
Am sending over this recipe to Divya’s Dil Se for the event Diet Foods .. & also to Sra’s Place for the event My Legume Love Affair & A Recipe which is a brainchild of Susan
Thanks Divya & Sra & Susan for hosting.
Kosambari is a speciality of karnataka. I would call Kosambari, an Indian Salad. Traditionally, Kosambari is a mixture of raw vegetables (Grated/Cubed) and soaked lentils (Channa Dal/Moong Dal) & seasoned with chillies & mustard seeds.
At my place, I make this alteast once a week. I love it some much that I sometimes have it as an evening snack. I have always loved eating Kosambari along with Rice & Rasam. A very yummy combo.
Here is the recipe:
Preparation time: 10 mins - excluding soaking time for lentils.
You will need:
- Grated Carrot - 1 cup
- Channa Dal - 3/4 cup - soaked in water for 2 - 3 hours
- 1 green chilli - chopped
- 1 tsp mustard seeds
- 2 tsp lemon juice
- Salt as per taste
- 1 tsp oil
Method:
- In a bowl, Mix together grated carrots & Soaked Channa Dal
- Temper with mustard seeds & green chillies
- Add lemon juice & Salt as per taste
- Mix well & Serve
Enjoi !!
Can also be served with roti/chapati. Goes Best with Rice & Rasam/Sambhar as a Side Dish
Off this goes to Anisheetu’s Place for the Event,
SWC-Karnataka
