Butter Beans & Eggs Stew

This is a stew one of our friends made for lunch a few years back. I started adding the egg to it more recently, when I was experimenting on another dish a friend's mom used to make. Its so simple, yet so tasty. 

Ingredients: Butter Beans - 1 can (16 oz); 1 small onion - diced; 1 ripe tomato - chopped;  Curry powder - 1 tsp; Salt & Pepper to taste; Egg - 1; Green Chili - 1 diced; turmeric - 1/2 pinch, Cayenne pepper - 1/4 tsp, mustard seeds & cumin - 1/4 tsp.

• In a pot, add olive oil and once hot, temper the mustard & cumin seeds, add the sliced onions, green chili and saute till translucent
• Add the tomatoes & let it cook for a couple of minutes
• Add the curry powder, salt, pepper, cayenne and turmeric, let it cook for about 5 minutes
• Add the beans, cook for a few more minutes
• Ad enough water to submerge the beans. Let it come to a boil
• Once the sauce starts to thicken, beat the egg lightly and add, mix thoroughly.
• Turn off the heat when the eggs are cooked. Serve hot with rice!

I am also sending this dish to MLLA #51, as the event is starting it's 4th year. Congratulations to Susan of The Well Seasoned Cook for starting and to Desi Soccer Mom for hosting this month's event!

Madagascar Zucchini Skillet

Though its been a while since I have posted anything on my cooking the world challenge, I am slowly moving along and covering a new country now and then. Here is the zucchini skillet I made a few weeks back. It was quick, easy and delicious.

 

Ingredients: Zucchini / Summer Squash - 4 - sliced; Tomatoes - 1 chopped;  Garlic - 2 cloves minced; Green Chilies - 1 minced; Salt & pepper - to taste.

• In a skillet, add olive oil and once hot, add the garlic and saute till slightly brown. Season with salt & pepper.
• Add the chopped tomatoes & green chilies, cook for a few more minutes. 
• Add the squash / zucchini and cover with a lid. Cook till the vegetables are tender
• Stir to mix everything and serve!

Red & Wild Rice with Cheese

We get all these amazing cheeses in WI and one of my favorites is a cheese that can be cooked / grilled. The stall at the farmer's market selling this cheese is always crowded and there is a line for tasting the wonderful slightly roasted cheese. Last month I got one of these and with a twist on the paneer fried rice, made this Cheese & Peas pulav. Turned out great!

Ingredients: Wild Rice - 1 cup, Himalayan red rice - 1 cup;  Onion - 1/2 chopped into small pieces; Cheese - 16 oz chopped into small cubes; Peas - 1/3 cup; Salt & pepper - to taste; Curry Powder - 1 tsp; Olive oil - 1 tbsp.

• In a pressure cooker, add olive oil and once hot, add the onions and saute till translucent. Season with salt & pepper.
• Add the peas and the cheese, cook for a few more minutes. 
• Add the curry powder, saute for a few more minutes. Add the red & wild rice and cook for about 3 whistles
• Stir to mix everything and serve!

Moroccan Carrot Salad

A few weeks back, this Moroccan Carrot Salad with Black lentils seemed to be all over Pinterest. I finally gave in and tried this recipe. I did however make my own dressing with yogurt, curry powder, lemon juice, salt, pepper, cumin & coriander powder. I also finally got to use the black lentils (also called the vegetarian caviar) I got from NY last year. The salad turned out to be really good and the dressing was yum!