Chef: | Maya, |
Menu: | Coconut Rice and Beans |
Pictures: | Click here |
Coconut rice
Preparation Time: 20min |
Cooking Time : 10-15 min |
Yield : 4 servings |
Ingredient Name | Quantity |
uncooked basmati rice | 3 cups |
Peanuts (raw or roasted) | 1 cup |
Split urad dal | 3-4 tbsp |
chopped ginger | ¼ cup (i like a lot of ginger!) |
coconut oil | 2 tbsp – ¼ cup (i like a lot of oil!) |
curry leaves | 3-4 stems |
(sweet) grated coconut | 1½ cup |
green chilis (optional) | 1 (if you like it a lot spicier, use 2-3 chilis) |
hing | 1 Dash |
mustard seeds | 1½ tsp |
salt | ½ tbsp per cup of uncooked rice |
Coriander (aka celantro), chopped | Several sprigs (or a healthy handful) |
Directions:
- Cook basmati rice separately; use a 2 to 1 ratio of water to rice. Make sure it’s fluffy (Maya’s note : I like to salt the rice as it cooks; approximately 1 tbsp per 2 cups uncooked rice)
- Heat coconut oil in a separate skillet/sauce pot (high heat).
- Add mustard seeds, red chilli whole and saute till the mustard seeds pop and the aroma is released.
- Add the green chillies (optional)
- Next, turn the heat down to med-hi, add the split urad dal and the peanuts, and sauté until a little golden
- Then add the ginger and curry leaves, and sauté until softened.
- Next add the sweet grated coconut. Gently stir until the urad dal and shredded coconut are lightly toasted and golden brown.
- Then add the rice and mix with the heat.
- Check the seasoning and adjust accordingly.
- Garnish liberally with coriander leaves. Serve hot!
Sautéed bora beans (Chinese long beans)Yield: 5 cups
Ingredient Name | Quantity |
Oil | 2 tbsp |
Long beans cut into small pieces | 1 lb |
Large onion, diced | 1 |
Medium-Large potatoes, cubed (small) | 1-2 |
Tomato, diced | 1-2 |
Ginger, grated | 1½ tbsp |
salt | 1½ tsp |
Ground turmeric | ¼ tsp |
Ground black pepper | ½ tsp |
Water | ½ cup |
Hing (optional) | 1 Dash |
Method
- Heat oil in pot at about medium-high heat
- Add onions and sauté for a minute until softened and translucent
- Add potatoes and reduce heat to medium. Cover pot and cook for 5-10 minutes.
- Add tomatoes (and hing option); sauté until saucy
- Add beans, turmeric, salt, ginger and black pepper to the pot and mix thoroughly.
- Cover pot and place on medium heat.
- Let cook for 10 to 15 minutes (until beans are softened while still retaining their bright green colour), stirring at 3-minute intervals. If
- Remove from heat and serve.
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