RSS Feed

Category Archives: green beans

{Vegan MoFo 2013} Kerala Style Vegetable Ishtu Recipe

Kerala Style Vegetable Ishtu

Kerala Style Vegetable Ishtu

Kerala Style Vegetable Ishtu is the perfect accompaniment to Paalappam. It is a classic breakfast dish. The vegetable ishtu is a medley of vegetables simmered in the naturally sweet coconut milk. There is no holy grail in recipes and each one does what they like best. I have blogged a recipe for Ishtu earlier when I wrote the recipe for another favourite of mine, Idiappam or String Hoppers. Here is the current favourite version of ishtu, the addition of caramelized onion on the top, adds a nice depth to the flavour of this dish.

Kerala Style Vegetable Ishtu

Kerala Style Vegetable Ishtu

Kerala Style Vegetable Ishtu (Serves 4)

Mixed vegetables – 2 ½ cups, cut into small square pieces (carrot, potato, cauliflower, beans, peas)

Onion – 2 medium, 1 to be chopped roughly, the other to be sliced in semi circles and set aside.

Green chilli – 1, slit lengthwise

Oil – 1 tablespoon + 1 teaspoon

Whole Garam Masala – 1 star anise, 2 one inch sticks of cinnamon, 2 cloves, 4-5 pepper corns, 1 cardamom split open

Curry leaves – 1 sprig

Salt to taste

Coconut Milk (Thick) – 1 cup ( I used coconut milk from a carton)

1 tsp finely chopped / julienned fresh ginger

½ tsp sugar

Coconut Oil – 1/2 te

Method:

In a pan heat the oil and fry the sliced onions till golden brown on a gentle heat. Remove the onions onto a plate and set aside. Continue to add the star anise, cinnamon, cloves, cardamom and pepper corns in the same oil, after a few seconds add the julienned ginger, chopped onion and green chilly.

When the onions turn transparent, add the vegetables, ½ a cup of water, salt and cover and steam for about 7-8 minutes till the vegetables are tender, cooked but not mushy.

Add the coconut milk, ½ cup of water (or adjust according to the consistency of gravy desired), simmer for a minute.  turn off the heat and let it stand for atleast 10 minutes before serving.

Heat the vegetable oil and coconut oil together, add curry leaves and allow them to sizzle, add the caramelized onion to this and take off the heat. pour this over the ishtu just before serving.  Serve with Idiappam or Paalappam

Asian Inspired Coleslaw

Posted on
Asian Inspired Coleslaw

My Favourite Coleslaw with Asian Falvours

This salad recipe I have been wanting to post for a long long time. I am attempting blog in tandem with my  friend Preethi who writes at The Meal Algorithm. Nevertheless, it makes it to the blog on its good looks and subtle Asian flavours. I am big on Asian flavours in food. I try to replicate a lot of them (never claimed they were authentic) in my kitchen and some of them have made it to the blog like these Asian Rice Paper Rolls. I had not eaten anything so delicate and fresh till I made these. I was delighted that they are being served at a Chinese restaurant we patronise.  Or this Asian Raw Mango Salad I tried to replicate from memory and it turned out so good. Or even this Thai Noodle Salad

What I particularly like about this salad (apart from the fact that it is so so pretty) is that you get to eat your coloured vegetables and get your fibre fix for the day! the Indian apples are just coming out in the market, fresh beans and coloured peppers are also in abundance, all the reasons to make this. Toasted sesame seeds add a nice nuttiness to the dish and honey adds just a touch of sweetness.

Asian Inspired Coleslaw
Asian Inspired Coleslaw (makes 2 helpings)
Inspired from here 
1 cup finely shredded red/ purple cabbage
1/2 an apple, sliced fine
1/4 each of red and yellow capsicum, sliced into matchsticks
1/4 cup of fresh green beans, sliced into matchsticks and blanched for 2-3 minutes in hot boiling water
1 spring onion, sliced (green and white parts)
(can also use baby corn, blanched carrots, green cabbage, bean sprouts etc)
Toss all of the above in a largish bowl and set aside.
for the dressing
1 teaspoon vinegar
2 teaspoon tomato garlic /sweet chilli sauce (such as maggi/kissan)
2 teaspoon honey
1 green chilli, sliced fine (remove seeds if you dont want it too hot)
1 tablespoon warm water
Whisk all of the ingredients for the dressing in a small bowl with a fork, taste and adjust.
Pour the dressing over the chopped vegetables and toss well with light hands or a fork to ensure the dressing spreads evenly over the salad.
Garnish with 2 tablespoons of lightly toasted sesame seeds and fresh coriander leaves
This is a refreshing filling salad. perfect for those days when you want some colour and texture on your plate. the crunch of the vegetables is balanced with the sweet spiciness of the dressing. this is a versatile salad and the choice of vegetables can easily be altered based on whats lurking in your vegetable tray.

Dosa Spring Roll

Posted on
Dosa Spring Roll

Dosa Spring Roll

A few weeks ago, I was browsing for recipes that use Dosa batter and found Dosa Spring Rolls. I am a bit of a skeptic when it comes to giving food a Chinese makeover. For too many “items” including Chaat have gotten a Chinese makeover with disastrous results (according to me). I prefer mixing wheat or oat flour into leftover dosa batter and making dosas, or making appams with chopped vegetables and seasoning. The spring rolls looked easy enough to make and I am not one of those people who will talk without trying out something at least once. I had to try it. The fact that it made it to the blog means it got a thumbs up, for variety and ease of preparation.

I saw this on Nag’s blog and from what I see a lot of people have made and liked it. So if you are looking for a way to glam up your dosa, add vegetables and sneak them into the diets of unsuspecting or fussy eaters in your family, or just a nice light dinner option, make this.

Dosa Spring Roll

Ingredients (Serves 4)

Dosa Batter                             2 cups

Oil                                            2 teaspoons

Cabbage                                  ½ Cup, shredded fine

Green Capsicum                     ½ cup, cut into juliennes

Carrot                                      1, chopped fine

Onion                                       1 medium, sliced finely

Salt and Pepper to taste

Ginger Garlic paste                  ½ teaspoon (optional)

On a hot pan, add ½ teaspoon of oil and add the ginger garlic paste (if using) and sauté for a minute.

Add the rest of the vegetables and sauté on medium heat till the cabbage is just wilting. The vegetables should be crisp and retain their colour. Remove from the heat.

On a dosa pan, add one ladle of batter and spread as thin as possible to make a 6 inch dosa. Drizzle oil and fry till golden brown.

In the centre add 2 tablespoons of sautéed vegetables and roll like a spring roll. Remove onto a plate, cut using a sharp knife into 2-3 pieces.

Repeat with the rest of the ingredients. Serve hot with sauce or chutney

Quick Cooking ~ Garlic Infused Green Beans

green beans

green beans

I prefer my vegetables cooked but still retaining a crunch and as much natural colour as possible. It was a tough task to reach middle ground with K, he comes from a family where their vegetables are cooked to a mush. Oh, and they are cut into miniscule shreds before said cooking.

Here’s a fusion vegetable preparation. crisp vegetable of choice (I have repeated this with cauliflower, carrots, cabbage, broccoli and even bell peppers), chilli flakes, garlic pods, salt and a little oil = yummy. goes well with indian and indian versions of western/ continental food as a side or what do they call it? Ah, Warm Salad!

Garlic Infused Green Beans

(Serves 2-3)

2 cups green beans, topped and tailed, strings removed and chopped into inch long pieces

1 teaspoon oil

salt to taste

1 teaspoon red chilli flakes

2 pods of garlic, skinned and chopped fine

a few curry leaves

1/2 teaspoon mustard seeds

In a bowl, add the green beans and 1/4 cup of water, steam in the microwave for 4-5 minutes. You could do this on the stove top too. Stop cooking when the beans are still green and retain a nice crunch.

heat the oil in a pan. Add the mustard seeds and crackle. Throw in the garlic and saute for half a minute, do not allow it to turn brown. Add the curry leaves and the steamed and drained green beans, toss about. Add the red chilli flakes, salt and toss for 2 minutes till everything is nicely coated.

Serve warm with rotis and dal. Or (skip the curry leaves) and serve as a warm salad with one of these soups.

%d bloggers like this: