Being myself more into meaty recipes, always tends to stir in me to do the best with the vegetarian dishes. One such dish is the French Beans curry - an awesome side dish with Rotis and Paranthas. Simple, healthy and flavorful dish to eat. The hot green chillies gives this dish an extra burst of heat. It can be reduced or increased as you wish to. Recipe of this dish can be used with vegetable of your choice - I use this one with Cluster beans and Cabbage too.
French Beans
Ingredients
1/4 kg Cobra French beans
1 Onion
1 Tomato
3 Green chillies
1/2 cup grated Coconut powder
1/4 Cumin seeds
5 Garlic pods
1/2 tsp Turmeric powder
1/2 tsp Coriander powder
Salt to taste
Directions
Cut the French beans into small pieces. Boil the French beans. Drain the water through a colander and keep it aside. Meanwhile, grind onion tomato and green chillies separately.
Take a pan and heat up oil in it. Add cumin seeds to it. Let it splutter and then add finely chopped garlic to it. Add onion paste to the pan and saute it for 2 minutes until it turns translucent. Then add green chilly paste and pureed tomato to the mixture. Let it simmer for 3 to 4 minutes. Add salt, turmeric and coriander powder to it. Later add the boiled beans to the mixture and let it cook for 2 minutes. then add the coconut powder to the beans and again let the coconut flavor infuse into the beans mixture. Cook it for 2 minutes and its ready to be served!!
Linking this recipe to coconutty event - Taste of the Tropics–Coconut @ Nivedhanam and Chef Mireille’s
The all time favorite recipe of our home. CHICKEN CURRY. It can be an accompaniment for Rice, Pulav, Chapatis, Paranthas and Naans. My freezer at home is best friends with chicken. I store them in Zip pouch bags in various categories and label them accordingly as per use. As i know the quantity required for a course of meal for two, i store them in a moderate way. I keep the chicken bones and boneless in separate pouches. This makes work easier for me. My Hubby is an ardent fan of chicken recipes, so I like trying out variant methods to suit his palette.
Ingredients
10-12 pieces of chicken
3 tbsp Vegetable Oil
2 Medium Onions
1/2 coconut paste
2 green chillies
2 tbsp Ginger-Garlic paste
1 cup yoghurt beaten till smooth
1 Tomato chopped
1 tsp Red Chilli Powder
2 tsp Coriander powder
1 tsp Cumin powder
1/2 tsp turmeric powder
1 tsp garam masala(hot spice mix) powder
Finely chopped fresh coriander
2 lemon wedges
Directions
Take Yoghurt and add red chilli powder, turmeric powder, garam masala powder, 1 tbsp ginger garlic paste and lemon juice. Mix it evenly and marinade the chicken into this mixture for 1 hour.
Heat a pan with oil. Fry the onions till golden brown, add finely chopped green chillies and ginger garlic paste and keep stirring it till the raw smell vanishes off. Add coconut paste to it and saute it for few minutes till it turns golden brown. Increase the heat and add the marinated chicken Let the chicken cook for few minutes and then add the other ingredients, coriander powder, cumin powder. Let the chicken lose all the moisture in the pan. Then add the chopped tomato. Add 1 cup water to the pan. Simmer the chicken on low heat for 15 minutes. When the oil starts settling on the edges of the pan. Garnish it with freshly chopped coriander.The Chicken is ready to be served.
Note: If you have invited friends or guests at your home you can add cashewnut paste to the cocunut paste to make the curry rich.
