My brother is in Bangalore and we are in Chennai. Visits are common since it’s just 6 hours of travel. Many a times I have packed sleeveless t-shirts for my son then find out that its shivering cold (for us, at least) in Bangalore.
Being used to Chennai’s tropical hot weather, cool weather is not something we are used to. So now a days the standard practice is to call my SIL and ask for the weather status there.
Whatever she says, I pack all the full sleeve or half sleeve t-shirts and pants. And if its past October, I carry the jacket too. Just in case, you know!
So for someone who is used to Summer all through the year, presenting Winter foods is something funny. Yet, here I am, with another winter recipe – Vegetable Chili. This pairs very well with basmati rice.
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Recipe Source: All Recipes
Makes: 4 servings
- Mixed beans (pulses) : 500 gms (cooked weight)
- Tomato puree : 200g (1 packet) or 4 tomatoes pureed
- Vegetable stock (or water) : 300 ml ( 1.5 glass)
- Onion : 1 diced
- Capsicum : 2 diced
- Pickled jalapeno : 8-10 pieces
- Garlic : 1 tsp crushed
- Coriander powder, chilli powder, cumin powder : 1 tsp each
- Bay leaf : 1
- Olive oil : 3 tbsp
- Salt and pepper
- I had picked a packet of dried mixed beans from Nilgiris supermarket. It was a mix of chana, small rajma, dried green peas and some other varieties.
- Wash and soak the mixed beans for about 6 hours or overnight. Pressure cook the next morning for about 4-5 whistles or till the beans are completely cooked. Keep aside. Once this is cool, it can be frozen too.
- For the chili, heat the olive oil in a big pan. Add the onions and garlic and saute till pink. Add the diced capsicum and the spice powders. Cook for 3-4 minutes stirring often. Add a spoon of water if the masalas stick to the bottom of the pan.
- Add tomato puree and bay leaf. Once it comes to a boil, add the beans, stock, jalapeno and seasonings. Bring it to a boil. Cover with a lid and reduce the heat. Let it simmer and cook for another 20-30 minutes, checking the seasonings and adjusting in between as needed.
- Serve on a bed of cooked basmati rice or bread along with a salad.
Note: You can add soya nuggets, corn and veggies to this recipe .