Monday, March 12, 2012

Cannelloni Beans - Desi Style

I usually keep a tin of cannelloni or white kidney beans handy as I like to add them in my soups. But for tonight's dinner, I decided to cook them in typical Indian flavors. The blend of dry spices along with onion, ginger and tomato gave this bean a wonderful aromatic taste. I use the microwave quite a bit in my day to day cooking to quicken the process and multi-task, as I don't have to baby sit most food in the microwave. Feel free to use the stove top if you so desire.

Preparation Time: 15 minutes           Serves: 4


Cannelloni/White Kidney Bean - 1 can
Onion - 1 small, chopped roughly into chunky pieces
Tomatoes - 3
Ginger - 1 small bit
Cumin Seeds - 1 teaspoon
Coriander Seeds  - 1 teaspoon
Fennel seeds - ½ teaspoon
Cinnamon Powder - ½ teaspoon
Cardamom Powder - a pinch
Red Chilli Powder - 1 teaspoon
Sour Cream - 1 teaspoon
Salt - To taste
Oil - 2 tablespoons


  1. Make a few slits on the tomatoes using a knife and microwave them immersed in water for about 4 minutes.

  2. After they cool enough to handle, peel off the skin.

  3. Microwave the onions and ginger along with a little salt and a tablespoon of oil for about 2 minutes.

  4. Roast the spices on a low flame until they turn reddish brown and give out a nice aroma.

  5. Now, blend the tomatoes, onion-ginger mix and the dry spices together in a mixer to form a smooth puree.

  6. In a pan, heat the remaining oil and add the pureed mixture and the sour cream. 

  7. Bring  it to a boil and add the cannelloni beans. Add water at this stage if you find the gravy to be too thick. Gradually bring it to a boil and take it off the flame.

Quick & delicious cannelloni beans are ready to accompany your rice or chapatti.

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