2010-11-13

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
  1. Heat oil in pot at about medium-high heat
  2. Add onions and sauté for a minute until softened and translucent
  3. Add potatoes and reduce heat to medium. Cover pot and cook for 5-10 minutes.
  4. Add tomatoes (and hing option); sauté until saucy
  5. Add beans, turmeric, salt, ginger and black pepper to the pot and mix thoroughly.
  6. Cover pot and place on medium heat.
  7. Let cook for 10 to 15 minutes (until beans are softened while still retaining their bright green colour), stirring at 3-minute intervals. If
  8. Remove from heat and serve.




Plate Served



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