11/13/2010 Coconut Rice and Beans with Chef Maya

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:

1. 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)
2. Heat coconut oil in a separate skillet/sauce pot (high heat).
3. Add mustard seeds, red chilli whole and saute till the mustard seeds pop and the aroma is released.
4. Add the green chillies (optional)
5. Next, turn the heat down to med-hi, add the split urad dal and the peanuts, and sauté until a little golden
6. Then add the ginger and curry leaves, and sauté until softened.
7. Next add the sweet grated coconut. Gently stir until the urad dal and shredded coconut are lightly toasted and golden brown.
8. Then add the rice and mix with the heat.
9. Check the seasoning and adjust accordingly.
10. 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.

Plate Served



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