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French beans coconut dry sabji

Beans and coconut are the flavors of South, with little improvisation this recipe comes up with complete package of sweet plus spicy and tangy flavor.
Serves 4
1 kg French beans
1 cup desiccated or fresh coconut
3 curry leaves
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2 teaspoons red chilli powder
1 teaspoon turmeric powder
1 teaspoon black pepper powder
3 teaspoons sugar
2 teaspoons salt
½ tablespoon lemon juice
1 cup finely chopped cilantro
3 tablespoons oil

Process: Chop the top and end edges of the beans and then cut then in 1inch equal sizes.  Heat oil in a sauce pan, add the mustard seeds, once they splutter then add the cumin seeds and curry leaves. Add the beans, turmeric, red chilli powder and on medium heat continuously stir them. Add ¾ cup water and cover with a lid, it will turn tender in few minutes. Remove the lid, stir continuously till the water evaporates. Once water evaporates, add the coconut and increase the heat to high, again continuously stirring the coconut and the beans. As soon as the color of coconut changes reduce the heat between low to medium. Add the black pepper, salt, sugar and mix all well. Let them cook on low heat for a minute. Splash lemon juice and again stir it. After a minute turn off the stove and garnish with cilantro.

Stuffed Fry Chilli

When it comes to something fried besides pakoras or potatoes these stuffed chillies are another tasty combination of simple spices and potatoes.

6-7 Chilli thick green chillies
2 big potatoes (boiled)
1 teaspoon lemon pepper spice
1/2 cup finely chopped cilantro
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 teaspoon turmeric powder
1/2 teaspoon fennel seeds
4 teaspoons salt
2 cups of chickpea flour
Oil for deep frying
Please check (Measurements)

Process: Slit the green chillies and deseed them. Put all of them in hot water mixed with little salt. I soaked them for an hour as after opening them, I could right away feel the spice intensity on my fingers.
Mash and mix the potatoes with lemon pepper, 2 teaspoon salt, turmeric and cilantro.
Heat a little oil and add the mustard seeds, let them splutter. Add cumin and fennel seeds and then pour it over the mixture. Mix all well again.
Take little mixture in hand and start filling the chillies, covering the entire open part. Keep aside.
Heat oil in a wok. Take a bowl and mix remaining 2 teaspoons of salt with the chickpea flour , add a little water to get medium pouring consistency batter.
Dip the chillies in it and put them in the oil, frying them on medium heat till they turn golden brown and crisp.
Remove them and place on tissue paper, they are ready to serve with meals.