Curried Butter Beans

Routine was gone out the door during the past week & half, with all the public holidays, it was always just cooking something quickly. I have to admit i did not over-indulge, which for me is a good sign. I thought i need to make a good hearty meal and i know butter beans and roti with a nice kachoomer salad is aways a hit, and the weather in Joburg is also ideal for a nice curry.

Curried Butter Beans

500ml boiled butter beans (or the canned variety)

25ml cooking oil

3 curry leaves

3ml aniseeds

100ml chopped onion

5ml chilli powder

10ml cumin and coriander powder

2ml turmeric

7ml ginger & garlic paste

100ml grated tomatoes

15ml tomato paste

10ml salt

45ml chopped fresh coriander

Method

1. To Boil Beans: wash beans and cook in a pressure cooker for about 20minutes or 5 whistles
2. Alternatively boil the beans the conventional method for about 2hours or till tender
3. Or just open up 2 cans of canned butter beans and follow the method from hereon
4. Heat oil in another pot, add the curry leaves, aniseed and allow to splutter, add the chopped onions and allow to brown lightly
5. Add the balance of the spices, plus the garlic and ginger mixture and allow to cook for a minute or two and lower the heat
6. Add the tomatoes, and salt allow to cook for about 15-20 minutes
7. Now add the beans and simmer on low heat for about 35min
8. Garnish with the chopped coriander and serve with roti's or basmati rice

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Vegetable Biryani

Vegetable Biryani

45ml cooking oil

1medium onion-chopped

2-3pieces cinnamon

8-10 curry leaves

1 dry chilli

2ml cumin seeds

2ml mustard seeds

2ml fenugreek seeds

10ml ground ginger & garlic

10ml chilli powder

5ml cumin powder

5ml coriander powder

7ml turmeric powder

5ml Biryani-Mix Spices

500ml tastic rice

125ml brown lentils

750ml frozen mix vegetables

20ml salt

8-10 baby potatoes

Chopped fresh coriander

Method

1. Soak rice and lentils separately in warm water for about 1hour
2. Heat oil in a large heavy based pot and add onions and allow to brown on medium heat
3. Add all other spices and allow to cook for about 1-2 minutes
4. Add the washed rice and lentils, mix vegetables and the potatoes, and  about 500ml water
5. Lower heat and allow to cook for about 45minutes (add more water if necessary) or until the potatoes are tender and the rice is cooked
6. Sprinkle chopped coriander before serving and serve with plain yoghurt and a mixed salad

Mix Salad

250ml grated carrots

250ml finely shredded lettuce

100ml chopped mixed peppers

100ml chopped tomatoes

75ml chopped cucumber

75ml grated radish

2ml finely chopped green chilli

75ml chopped onion

15ml shredded mint leaves

10ml vinegar

Method

• Mix all of the above together and serve with vegetable biryani

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Green Mung Curry

This is an excellent dish to serve on a cool day, as the spices in the dish give you a feeling of warmth and comfort.

Green Mung

250ml of green mung beans soaked in boiling water for about 30 minutes

5ml chilli powder

5ml cumin powder

5ml coriander powder

2ml turmeric

65ml finely chopped onions

2-3 curry leaves

1-2 dry chillies

7ml garlic and ginger paste

5ml salt

15ml cooking oil

100ml grated tomatoes

50ml chopped coriander

Method

1. Wash the soaked green mung and put to boil with enough water to cover the content
2. While the green mung is cooking add the powder spices and allow to cook till tender (35-40minutes)
3. In a separate pot heat oil and add the chopped onions, curry leaves, chillies, garlic and ginger paste and fry for a few minutes and then add the grated tomatoes-lower heat and allow to simmer for 10minutes
4. Once the green mung is cooked add to the tomato mixture season with salt and allow to simmer for another 10minutes
5. Garnish with chopped coriander and serve warm with rice or rotis, pappadums and sambals

Notes

Should you want to use a conventional pressure cooker instead of the long cooking method:-

·         Heat oil in the pressure cooker, add chopped onions, curry leaves, chillies, garlic and ginger paste and fry for a few minutes, and then add the grated tomatoes and the chilli, cumin, coriander and turmeric powder and allow to simmer for about 2minutes

·         Wash the green mung and add to the tomato mixture and close the pressure cooker and allow to cook for 10minutes or 3 whistles

·         Once the mung is ready, season with salt and garnish with coriander and serve with rotis, papadamums and sambals

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Cabbage & Peas Served With Rotis

Cabbage, Peas & Tomatoes

20ml cooking oil

1 medium onion-chopped

3-4 curry leaves

2-3 dry chillies

or

1-2 green chillies

3ml mustard seeds

1 head cabbage-shredded

200ml fresh or frozen peas

100ml sliced tomatoes

2ml turmeric powder

5ml mixture of cumin and coriander powder

7ml salt

Method

1. Heat oil in a heavy based pot, add the onions and allow to brown slightly
2. Add all of the other spices and allow to splutter
3. Add the cabbage, peas tomatoes and powder spices, lower heat and allow to cook till cabbage is tender
4. Season with salt and garnish with chopped fresh coriander, before serving with rotis

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Cool Corn Salad

Corn Salad (Serves 4)

10ml oil

60ml chopped onion

10ml roasted cumin seeds

10ml sesame seeds

1 finely chopped fresh green or red chilli

500ml of fresh corn of the cob

35ml water

50ml chopped peanuts

65ml freshly chopped coriander

5ml salt

5ml lemon juice

15ml sesame seeds (garnish)

30ml plain yogurt

Method

1. Heat oil in a pan and add the chopped onion and allow to cook for a few minutes
2. Once onions are translucent, add the cumin seeds and stir until the aroma arises
3. Lower heat and add the sesame seeds, chilli and corn
4. Mix thoroughly and add the water and cover the pan and allow the corn to cook for about 5minutes on low heat
5. Once cooked remove from heat and add the peanuts, fresh coriander and season with salt and lemon juice
6. Serve warm or cold in little bowls garnished with a sprinkling of sesame seeds and a dollop of yoghurt

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