Recipe Time – Kidney Beans Salad (Mexican)

IMG_1703 (1)Hello dear friends!! My previous two posts were about our recent trip to Goa. After that I have been wondering what to write about. I have too many ideas running inside my head simultaneously. It has been quite some time since I posted a recipe. So, here I go.. Being South Indians, most of the days we make South Indian food at home. It’s rice and rasam or rice and sambar, accompanied by some bhaji. My husband is very fussy when it comes to food. He has his set likes and come what may, he will not deviate from it. Whatever happens, he will not eat anything that he doesn’t like. Especially, when it is south Indian food. Hence, every night there are tantrums at our place with respect to food. So, the thing is, if I have to get my husband to eat at home, there should be something interesting which can compete with the yummy outside food. One such day, my laziness took a backseat and I decided to try something different for dinner. We always have a stock of pulses and grains at home and I decided to make some different salad, with a Mexican twist (let me be very clear in the beginning itself, this is not a typical Mexican recipe; I just tried my hand at it by adding various things into it).


1 ½ cups Red Kidney Beans (soaked for at least 10 hours and cooked)

1 Capsicum – sliced

1 Onion – sliced

2 Tomatoes – Sliced

1 cup Sweet Corn (cooked)

Garlic – finely chopped – as per your taste

1 tsp Chili Powder

2 tsp Tex Mex Salsalito Taco Seasoning Mix

1 tbsp Oregano

1 Tbsp Parsley

1 tsp Jeera

1 Lime

Salt as per requirement

Water as per requirement

1 tsp Oil


  • Cook the kidney beans in a cooker and keep it aside
  • In a pan, heat oil and add jeera and fry for a minute
  • Add garlic and onions and fry till transparent
  • Add capsicum and fry until the capsicum changes color
  • Add the sliced tomatoes and fry well
  • Add the sweet corn and cook well
  • Add the cooked kidney beans, chili powder, Oregano, Parsley and the Taco Seasoning and mix well
  • Add salt and water as per your requirement
  • Turn off the stove and squeeze a lime into the salad (add lime as per your taste; I used one whole because we love tangy taste)

This turned out to be a proper Mexican Salad because of the Taco Seasoning Mix. This recipe is a good change from the normal food we eat. Why don’t you try it out too?

Get on your toes fast!!!



Kadai Vegetable with Chapati

IMG_3651Hi friends! Hasn’t it been a while now since I posted a recipe? So, here you go. On a Sunday, sometimes I try making something different from our routine South Indian food. One of the Sundays I decided to make Chapati and Bhaji. Whenever I make North Indian side dishes for Chapati on Sundays, it is generally Paneer. This time, however, I wanted to try making something else and I found different veggies as well lying in the refrigerator. What more do you need? I decided to make Kadai Vegetable. I browsed on the net for a recipe and found one on Veg Recipes of India. I took the basic recipe from that page, but then, I did variations as per my taste.


For the Dry Masala Powder

1 tbsp. Coriander Seeds

½ tbsp. Jeera

1 inch piece of Cinnamon

3 Cardamoms

2 Cloves

4-5 Black Peppers


For the Wet Masala

2-3 Onions -roughly chopped

2-3 garlic Cloves

2-3 Dry Red Chillies

2 Green chillies (slit)

1 tbsp. Kasuri Methi

1 tsp. Turmeric Powder

1 tsp Saunf

Other Ingredients

2 cups of boiled vegetables (carrot, potato, green peas, beans, cauliflower) chopped

1 Capsicum (finely chopped)

½ tsp Chili Powder

1 tsp Aamchur (dry mango powder)

1 tsp Garam Masala

Water as per requirement

Salt as per requirement

Oil as per requirement

Finely chopped Coriander Leaves for garnishing


  • Boil the vegetables and keep it aside. You can use whatever vegetable you feel like.
  • Dry roast the various ingredients for the Masala Powder. Do not over roast the same. Grind it.
  • In a Pan, heat 1 tsp Oil and when it heats, add saunf and jeera.
  • Add Garlic and red chillies and fry for a minute
  • Add in the roughly chopped onions and fry until translucent
  • Add the Kasuri Methi and fry for a minute and then add in turmeric and remove from flame
  • Add in little water and let it cool
  • Grind it into a fine paste once it cools down.
  • Roughly chop the tomatoes and grind it into puree
  • In a pan with 1 tsp Oil, fry the chopped capsicum until the colour changes a bit. Empty it into another container and keep it aside
  • Now take a pan with little oil and add in the ground wet masala paste and fry until it starts giving an aroma
  • Add in the tomato puree and fry well
  • Add the chili powder, dry ground masala powder, aamchur and garam masala and bring it to boil. Add water depending on the consistency you want
  • Add salt as per your taste
  • Add in the boiled vegetables and mix well
  • Add in the fried capsicum and mix well
  • Finally garnish it with chopped Coriander Leaves and serve hot with Chapati or rice

I hope you enjoy it. Do let me know how it turns out to be.

See you soon.


PC: Mayur Sarma