Beans Coconut Milk Curry

Ingredients

Tender French beans 9-10( remove strings & cut 1” long)

Tomatoes 3(medium Chopped)

Onion 1 (Finely chopped)

Coconut - ½ cup

Chilli powder - 2 tsp

Salt as per taste

 Turmeric 1/2 tsp

Oil - 1 tbsp

Fry in 1 tsp oil & grind to a paste:

Dhaniya - 2 tsp

Saunf - ¼ tsp

Cinnamon - ½”

Cloves - 3

Onion - 1

Method

Add ½ cup of warm water to coconut & extract first milk.

Then add another ½ cup & take second milk.

In a pressure pan, heat oil & fry onions.

When they turn glossy, add tomatoes & chilli powder & continue to fry.

When the mass turns pulpy, add beans, ground paste, second coconut milk & salt.

Cover the cooker, keep the weight & cook for 2 whistles so that beans will become soft.

Cool, open & add first milk.

Simmer & remove garnish with coriander leaves.

Serve Beans Coconut Milk Curry with rice or rotis.

Suggestions

Store bought coconut milk can be used for this recipe, however home made coconut milk tastes better in my opinion.

 

Baadshahi Pulao ~ Simple and Delicious Pulao

Ingredients

Basmati Rice 1 cup

Capsicum 2(Medium Size

Onion 2

Cinnamon 1 inch

Clove 2

Bayleaf 1

Cardamom 2

Cumin Seeds 1/2 tsp

Almond 4( Soaked and grind to fine paste)

Fresh coconut 2 tsp (grated)

Potato 2(boiled)

Red chilly powder 1 tsp

Coriander powder 1 tsp

Garam masala 1/2 tsp

Ginger garlic paste 1 tsp

Ghee 2 tsp

Oil 2 tsp

Salt as per taste

Curd 1/2 cup

Method

Soak Almonds in warm water for 10-15mins and grind to fine paste with little water.

Grind to coconut to fine paste adding little water.

Boil potato, peel and mash in a bowl add chilly powder, garam masala, coriander powder, ginger garlic paste, coconut paste and salt and mix well.

Chop the stem of the capsicum and cut into half and remove the seeds, keep the potato stuffing inside and fill carefully.

Add a tsp oil and shallow fry the stuffed capsicums for 4-5mins or until it turns slight brown on the sides, keep aside.

Heat ghee and oil in a pan/cooker add cinnamon,clove,bayleaf,cardamom,cumin seeds and fry for 2mins, now add onion(cut into thin long stripes), saute until onion turns pink. Now add rice and almond paste, 2 cups of water and salt.

Mix everything close the lid and pressure cook for 2 whistles.

How to proceed

Apply ghee to the another cooker, add the prepared pulao, sprinkle 1 tsp curd, now place the stuffed and cooked capsicum, again add the pulao and repeat the process.

Close the cooker and heat for 5mins without whistle.

Serve hot Badshaahi Pulao