Would you believe the sauce for these Indian green beans has TEN cloves of garlic? I'm hoping this dinner will strengthen our immune system to fight the cold and flu viruses flying around. Puree 2 T fresh ginger with 10 cloves of garlic and a little water. Saute for 2 minutes, then add 2 teas cumin, 2 teas ground coriander and 2 chopped tomatoes, and saute further. Add 500g green beans, 1 c water and salt. Simmer on low until tender. Remove cover, and add 1 T lemon juice and ground pepper, and boil away most of the liquid.I also made khichri, which is a ancient peasant food of rice and lentils. I soaked 1/3 c red lentils for 3 hours. These were drained and added to a rice cooker along with 2 c basmati rice, 2 2/3 c water, 1 teas salt, 1/2 teas garam masala and a bunch of coriander, chopped. Let the rice cooker do the magic, and out comes an earthy simple rice.
Alongside I grated some cucumbers into yogurt, spiced with cumin, pepper and salt.
Verdict: a simple satisfying meal. My son loved the green beans which pleased me to no end... I wasn't sure if he would like all the spices (though I didn't put any chilli in, as Madhur Jaffrey's recipe called for).
4 comments:
This look good but A little help on he pronunciation of “khichri” would be nice. If you can say it don’t eat it. Natalie is impressed with the range of your gastronomical horizon.
I am impressed with how adventurous a cook you have become. Your family is so lucky. The food alone may entice me to visit sooner than I'd planned! Your blog is a delight to read.
Did you add any turmeric or is the yellow color from the tomatoes? What kind of chili did the original reciep call for and when would you have added it? This looks yummy!
Did you add any turmeric or is the yellow color from the tomatoes? What kind of chili did the original recipe call for and when would you have added it? This looks yummy!
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