Northern beans soup recipe

Please click on arrow to watch video:

2/3 cup of dry northern beans can be substituted with canned beans
1 cup of chopped onions
1 cup of chopped tomato
2 tablespoons of oil
2 green chili
1 tablespoon of chopped ginger
1 tablespoon of chopped garlic
1/2 teaspoon turmeric
1 teaspoon of garam masala found at Indian grocer
1/2 teaspoon salt
Enough water to cook the beans

Wash the beans and soak them hot water for least one hour.  In a pan with two cups of water cook the soaked beans for at least 25 minutes or till it is cooked.  If the beans are not soaked before cooking they take longer to cook.

In a pan heat the oil, add onions and fry them till brown, add green chili, ginger, garlic and stir, add turmeric powder wait for a few seconds stir add tomato, stir cover and cook till the tomatoes are done (oil will separate from the tomato), add the cooked beans, salt, garam masala cook till it comes to a boil.  Turn the heat off. Add 2 tablespoon of lemon juice (optional).  Garnish with cilantro

Served with rice or chapati, serves 2

Northern beans and cannellini beans are not the same.  Cannellini beans are larger.  Northern beans skin is smother it is also used in salads.

Avial

4 cups of mixed vegetables chopped into long pieces
 (good vegetables for avial are squashes, yam, eggplant, raw banana, potato)
1/2 teaspoon of turmeric powder or haldi
1/2 teaspoon of salt
3/4 cup of ground coconut, can be substituted with dry coconut
1/2 of jalapeno or 2 green chilies to taste
1/2 cup of yogurt
1 teaspoon of tamarind concentrate
1 tablespoon of coconut oil optional

Cook the vegetables with enough water. 
Grind the coconut with jalapeno peppers. 
When the vegetables are almost done add turmeric powder, salt and tamarind concentrate. Let it cook for a minute. 
Add the ground coconut and jalapeno mixture, turn the heat off and add yogurt. Garnish with curry leaves.  Drizzle a tablespoon of coconut oil over the finished dish.  

Served with rice, chapati, adai, pongal, upma.  Serves 2

If you have left over vegetables by making avial you can use it up.  There are very few spices used in avial.  For its simplicity avial has an outstanding taste. Squashes go well in this dish.  Raw banana also goes well.  Avial originated in Kerala but everyone loves it.

Chapati - Unleavened bread

   

Ingredients:
1 cup whole wheat flour
1/2 cup water
1/4 teaspoon salt
1 1/2 teaspoon oil

Preparation:  Combine the ingredients above to make a dough. Knead for at least 5 minutes. Cover the dough and allow it to rest for at least 20 to 30 minutes. After 30 minutes divide the dough into 6 equal round parts. Roll each round into flat chapati as shown in the video. Put the chapati on a hot griddle, when air bubbles start showing flip the chapati to the other side. More bubble will form, remove the chapati from the griddle and using tongs put the chapati on open flame allowing the chapati to fluff up. Use the tongs to flip the chapati to cook the other side and remove.

2nd. method instead of cooking it on the open flame allow the chapati to cook a little longer on the griddle and flip it to the other side. Apply a little ghee or butter or oil on top and again flip it over and apply ghee, butter or oil, remove. Chapati is served with dal, vegetable and raita.
There are versions of chapati all over the world.  This unleavened flat bread made from whole wheat it is a staple in India.




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Ghee or clarified butter recipe

1 lbs unsalted butter
Remove the paper wraps from the butter.  Place the butter in a pan heat it until it is clear.