Shravan Ghevda Bhaji

It is a different variety of french beans occasionally available in Mumbai markets but predominantly available in south maharashtra.

Time 30 min

Ingredients

Shravan Ghevda (cut into small pieces) 2 cups

Finely chopped onion 2 medium size

Red chili powder 1.5 tsp & ginger garlic paste 1/4 tsp / Kolhapuri masala 2 tsp

Water 1/2 cup

Oil 2 tbsp

Salt to taste

Method

Heat oil in pan, add onion, saute till onion turns golden brown. Then add red chili powder + ginger garlic paste/ kolhapuri kanda lasun masala, fry for about 2-3 min. Then add chopped shravan ghevda. Fry and stir well for about 3-4 min. Then add 1/2 cup water, cover with lid and cook for about 10 to 12 min. Keep the low flame. Then add salt and mix well. Check the water level if require add 2 tsp water and now let it cook for about 5-6 min. Keep checking to  avoid burning. Switch off the flame. Serve hot.

Tip
It is dry bhaji / sabji so keep in mind water requirement to avoid overcooking.
U need to taste whether it has been cooked or not because it depends on how fresh is the green beans.
If u cover lid and keep water on lid, bhaji taste good and require less water, because steam is automatically generated inside the pan.

Vegetble Fried Rice

Time 15 min
Ingredients
Long rice 1 cup
French beans , cut diagonally into thin strips 1/2 cup
Carrot , cut into long thin strips 1/2 cup
Shredded capsicum 1/2 cup 
Chopped spring onions whites 1 cup
Chopped spring onion greens 1 cup
Soy sauce 1 tsp
Vinegar 1 tsp or more as per taste
Chili sauce 1 tsp (optional)
Oil 1 tbsp 
Salt to taste

Method
Cook rice adding salt and 1 tsp oil so that rice will not be sticky.
Heat the oil in a pan, add the vegetables, spring onion whites and sauté over a high flame for 5 to 6 minutes till the vegetables soften.

Then add the rice, soya sauce, vinegar, chili sauce, sauté for 2 minutes. Switch off the flame.

Serve hot.

Vegetble Fried Rice

Time 15 min
Ingredients
Long rice 1 cup
French beans , cut diagonally into thin strips 1/2 cup
Carrot , cut into long thin strips 1/2 cup
Shredded capsicum 1/2 cup 
Chopped spring onions whites 1 cup
Chopped spring onion greens 1 cup
Soy sauce 1 tsp
Vinegar 1 tsp or more as per taste
Chili sauce 1 tsp (optional)
Oil 1 tbsp 
Salt to taste

Method
Cook rice adding salt and 1 tsp oil so that rice will not be sticky.
Heat the oil in a pan, add the vegetables, spring onion whites and sauté over a high flame for 5 to 6 minutes till the vegetables soften.

Then add the rice, soya sauce, vinegar, chili sauce, sauté for 2 minutes. Switch off the flame.

Serve hot.

Instant Vegetable Rice

Time 30 min

Ingredients

Basmati rice 1 cup

Chopped onion 1 medium size

Green peas 1tbsp

Carrot small size 1 peeled and cut into cubes

Simla mirch small size 1 cut into 1 inch square

Cauliflower 8-10 medium size pieces

Potato Peeled 1 medium size, peeled and cut into cubes

French beans cut into 1 inch size

Garam masala 1/4 tsp

Turmeric powder / goda masala 1/4 tsp

Ginger Garlic paste 1 tsp

Bay leaves 2-3

Pepper 1tsp

Cloves 3-4

Ghee 2 tbsp

Water 1.5 cup or more

Salt to taste

Method

Wash the rice with water. Drain the water keep it aside.

Heat the pressure cooker (2 to 3 lit). Add ghee, after it becomes hot add bay leaves, pepper, cloves, onion, ginger garlic paste, turmeric powder. Saute for few minutes. Add all cut vegetables, garam masala saute for 5-6 min. Then add rice and saute for about 7-8 min till it becomes dry on medium flame.Then add hot water and salt to the rice, stir well. Cover with the lid keep on medium flame for 2-3 whistle. Switch off the flame. Serve hot.

Tip

This type of rice requires less water because it is cooked in cooker, so be careful about the water. Again water requirement is depend on how old is the rice. Old rice require little less water than the new rice grains.

French Beans / Farasbee Bhaji

Time 30 min

Ingredients

French beans (cut into small pieces) 2 cups

Finely chopped onion 2 medium size

Red chili powder 1.5 tsp & ginger garlic paste 1/4 tsp / Kolhapuri masala 2 tsp

Water 1/2 cup

Oil 2 tbsp

Salt to taste

Method

Heat oil in pan, add onion, saute till onion turns golden brown. Then add red chili powder + ginger garlic paste/ kolhapuri kanda lasun masala, fry for about 2-3 min. Then add chopped green beans. Fry and stir well for about 3-4 min. Then add 1/2 cup water, cover with lid and cook for about 10 to 12 min. Keep the low flame. Then add salt and mix well. Check the water level if require add 2 tsp water and now let it cook for about 5-6 min. Keep checking to avoid burning. Switch off the flame. Serve hot.

TipIt is dry bhaji / sabji so keep in mind water requirement to avoid overcooking.
U need to taste whether it has been cooked or not because it depends on how fresh is the green beans.
If u cover lid and keep water on lid, bhaji taste good and require less water, because steam is automatically generated inside the pan.

Vegetable Biryani 1

Time 30 min

Ingredients

Basmati rice 1 cup

Green peas 1tbsp

Carrot small size 1 peeled and cut into cubes

Capsicum / simla mirch small size 1 cut into 1 inch square

Cauliflower 8-10 medium size pieces

Potato Peeled 1 medium size, peeled and cut into cubes

French beans cut into 1 inch size

Onion 1 medium size chopped lengthwise 

Garam masala 1/4 tsp

Turmeric powder 1/4 tsp

Ginger garlic paste 1/2 tsp

Biryani masala 1/4 tsp

Red chili powder 1/4 tsp

Bay leaves 2-3

Pepper 1/2 tsp

Cloves 5-6

Ghee 2-3 tbsp

Water 1.1/2 or 2 cup

Salt to taste

Method

Wash the rice with water. Drain the water keep rice aside. Heat the thick bottom non stick sauce pan. Add ghee after it becomes hot add bay leaves, pepper, cloves, onion. Fry till onion turns golden brown. Then add ginger garlic paste, turmeric powder. Saute for few minutes. Add all cut vegetables. Fry for 4-5 min. Then add rice and saute for about 7-8 min on medium flame. Then add red chili powder, garam masala, biryani masala saute for 3-4 min. Then add hot water and salt, stir well. Cover with the lid keep the high flame for about 4-5 min. You will observe that most of the water is soaked by the rice and vegetables. Then remove the lid stir rice upside down very carefully otherwise rice will get broken. Keep the low flame and cook it for about 10-12 min.

Tip

Instead of ginger garlic paste i use 5 in 1 masala. It tastes superb.  

Vegetable Pulao

Time 30 min

Ingredients

Basmati rice 1 cup

Green peas 1 tbsp

Carrot Small size 1 peeled and cut into cubes

Simla mirch/ Capsicum small size 1 cut into 1 inch square

Cauliflower 8-10 medium size pieces

Potato 1 medium size, peeled and cut into cubes

French beans cut into 1 inch size

Garam masala 1/4 tsp

Turmeric powder 1/4 tsp

Ginger Garlic paste 1 tsp

Bay leaves 2-3

Pepper 1tsp

Cloves 5-6

Green chilies 2 slit from the middle

Cashew nuts 1tbsp

Ghee 2 tbsp

Water 1.1/2 or 2 cup

Salt to taste

Method

Wash the rice with water. Drain the water keep rice aside. Heat the thick bottom non stick sauce pan. Add ghee after it becomes hot add bay leaves, pepper, cloves, green chilies, ginger garlic paste, turmeric powder. Saute for few minutes. Add rice and saute for about 7-8 min till it becomes dry on medium flame. Add all cut vegetables, garam masala saute for 5-6 min. Then add hot water and salt to the rice, stir well. Cover with the lid keep the high flame for about 4-5 min. You will observe that most of the water is soaked by the rice and vegetables. Then remove the lid stirr rice upside down very carefully otherwise rice will get broken. Keep the low flame and cook it for about 10-12 min.

Tip

Instead of ginger garlic paste i use 5 in 1 masala. It tastes superb.