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Recipe for family meals :

Indian Green Beans with Grated Coconut
 

This recipe comes from Monica Bhides's book The Spice is Right.

A new young voice in Indian cooking, Monica Bhide was probably born with a mixing spoon in her mouth! Since the age of ten, cooking has been a lifelong passion for this accomplished caterer and home chef. Monica specialises in Indian cuisine and has prepared everything from an intimate dinner for two to large parties of 40. A graduate of several formal cooking courses in her native India, she is also a voracious cookbook reader and counts hundreds of cookbooks in her collection.

Frustrated by the lack of straightforward Indian cookbooks, Monica became inspired several years ago to develop simplified and healthful versions of her favorite Indian dishes. The result is the collection of mouthwatering Indian recipes in her book The Spice is Right, where Monica, in her down-to-earth and lively writing style, guides Indian food lovers on a non-intimidating and flavourful foray into home-style Indian cooking.

If you would like to purchase a copy of The Spice is Right <click here>

"This is my version of the green bean casserole that is part of a traditional Thanksgiving meal".

Ingredients

1 tablespoon vegetable oil
1 teaspoon mustard seeds
pinch of asafetida (look in an Idian grocery store, or omit if you can't find it)
1/2 pound chopped green beans (fresh or frozen)
1 dried red chile
1/2 teaspoon turmeric
1/2 teaspoon red chile powder
1 cup water
salt to taste
2 tablespoons finely chopped fresh coriander (cilantro )
1 tablespoon unsweetened desiccated coconut
1 teaspoon butter

Method
  • In a large nonstick skillet, heat the oil over medium heat.
  • Add the mustard seeds and asafetida. When the mustard seeds begin to crackle, add the green beans. Sauté for 1 minute.
  • Add the dried chile, turmeric, and chile powder. Sauté for 2 minutes.
  • Add the water and salt. Cook, uncovered, until the beans are tender and all the water is absorbed (about 10 minutes).
  • Add the coriander, coconut, and butter; sauté for about another minute to mix all the flavors.
  • Serve hot.

Tip:

Do not overcook the beans or they will lose color and texture. If you are using frozen beans, you can save cooking time by precooking the beans in the microwave. Skip the stage of adding the water and cooking.

Variations:

You can add 1/2 cup of diced potatoes to this dish. Add the potatoes before adding the green beans and sauté for 3 to 4 minutes. Then add the green beans and continue with the recipe.

Serves 6

Monica Bhide
The Spice is right

If you would like to purchase a copy of The Spice is Righ
t <click here>

© Monica Bhide, The Spice is Right

 
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