Bihari French Cut Green Bean Masala Recipes
BIHARI FRENCH CUT GREEN BEAN MASALA
Julie Sahni Classic Indian Cooking and many other cook books. Zaar World Tour 8 India. You can use frozen beans regular or French cut. Totally vegan.
Provided by Dienia B.
Categories Onions
Time 18m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Toast the almonds in the oil; remove.
- Add paprika, chili flakes, cumin, and coriander to the oil; cook.
- Add onion; cook until translucent, about 4 minutes.
- toss in garlic at last end with onions
- Toss in green beans and coat.
- Add coconut milk and lime juice; warm it.
- Plate; top with cilantro and almonds.
Nutrition Facts : Calories 337.4, Fat 18.5, SaturatedFat 9.7, Sodium 49.4, Carbohydrate 42.5, Fiber 4.5, Sugar 33.8, Protein 4.3
EASY GREEN BEANS MASALA
Make and share this Easy Green Beans Masala recipe from Food.com.
Provided by Pesto lover
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cook green beans until tender and immediately cool in cold water to stop cooking.
- Melt butter in pan. When it is lightly browned, add garam masala and salt.
- Add grean beans and toss to coat.
- Serve with chopped tomato sprinkled over the top.
Nutrition Facts : Calories 61.1, Fat 4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 233.2, Carbohydrate 6.1, Fiber 2.3, Sugar 3, Protein 1.6
BIHARI GREEN BEANS MASALA
Steps:
- 1. Heat the oil in a 3-quart sauté pan over medium heat. Add almonds and cook, stirring, until light golden. Remove from heat and transfer almonds to a plate or bowl; set aside for garnish. 2. Add onion, garlic, cumin, coriander, paprika, chili pepper flakes and salt to the unwashed sauté pan, and return to medium heat. Sauté until the onion is tender and begins to fry, about 4 minutes. 3. Add coconut milk and green beans. Mix well and bring to a boil. Reduce heat to medium-low and cook, covered, until the beans are tender, about 6 minutes. 4. Sprinkle beans with lime juice, and toss lightly. Transfer to a warmed serving dish and garnish with almonds and cilantro. Serve over plain cooked rice.
BIHARI GREEN BEANS MASALA
This succulent green bean dish, in a gently spiced sauce of coconut milk, is from Bihar, a state in India. "It is an everyday, simple dish that is several hundred years old," said Julie Sahni, a cooking teacher, and author of eight cookbooks. The dish requires fresh green string beans, not French haricot verts or Asian long beans, which are thinner, and more dense. "The string beans will plump up, and absorb some of the sauce," said Ms. Sahni. The recipe can be adapted for 12 ounces of raw cauliflower, carrots, eggplant, or brussels sprouts. For the eggplant, Ms. Sahni uses the long, slender Japanese ones, and cuts them on the diagonal, in one-inch slices. She trims and peels the carrots, and cuts them like the eggplant, in one-inch diagonal slices. For the cauliflower, she uses the florets, and cuts them in pieces that are one and a half inches in diameter. For Brussels sprouts, she trims and discards the stems, and cuts the vegetable in half. Very fresh cauliflower cooks in four minutes, the other vegetables in six minutes, Ms. Sahni said.
Provided by Elaine Louie
Categories dinner, lunch
Time 40m
Yield 2 to 3 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a 3-quart sauté pan over medium heat. Add almonds and cook, stirring, until light golden. Remove from heat and transfer almonds to a plate or bowl; set aside for garnish.
- Add onion, garlic, cumin, coriander, paprika, chili pepper flakes and salt to the unwashed sauté pan, and return to medium heat. Sauté until the onion is tender and begins to fry, about 4 minutes.
- Add coconut milk and green beans. Mix well and bring to a boil. Reduce heat to medium-low and cook, covered, until the beans are tender, about 6 minutes.
- Sprinkle beans with lime juice, and toss lightly. Transfer to a warmed serving dish and garnish with almonds and cilantro. If desired, serve accompanied by plain cooked rice or roti flatbread.
Nutrition Facts : @context http, Calories 278, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 24 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 12 grams, Sodium 490 milligrams, Sugar 5 grams, TransFat 0 grams
BASIC BASQUE BEANS
This recipe comes out of one my Basque cook books called The Basque Table, great book. I have cooked these beans for very large dinners (up to 70 people) always a winner. I have made a few changes. If you are preparing beans as a side dish, soup bones or morrow bones will suffice for flavor, I use ham hocks if I have them if not soup bones will work. But for a main course, you may want to add meat to the pot. Bacon or chorizo or even hamburger will work. If using hamburger, sauté first. *Research in recent years by the U.S. Dept. of Agriculture shows that a simple procedure in preparation will eliminate 80% of the gas caused in eating beans. Complex sugars are that element and can be dissolved out in the soaking water by following this method. 1. Add the washed beans to a large pot with at least 3 times as much boiling water. 2. Boil 2 minutes without a lid 3. Remove from fire, cover and let stand 1 hour. 4. Discard water and add fresh cold water to cook.
Provided by littlebasque
Categories Beans
Time 2h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash and pick over beans to discard any stone or other debris. After preliminary preparation, add fresh cold water (hot water toughens them) to about 2 inches above beans.
- Add soup bones or ham hocks. Bring to a boil and skim off the foam that forms. After beans have simmered covered for about 45 minutes, and are beginning to soften, add the rest of the ingredients. (If onion or salt is added in the beginning, the beans may toughen).
- Continue cooking for about 45 minutes, or until beans are very tender. Adjust seasoning to taste.
EASY FRENCH - CUT GREEN BEAN SALAD
This is a great side to any meat and potato meal. I even put on the Chistmas dinner table. I really enjoy this salad. Its too easy to taste this good.
Provided by Marlitt
Categories Vegetable
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Open and drain the beans, then put into a medium bowl.
- Add the finely diced onion.
- Add the mayonnaise and salt and pepper and toss.
Nutrition Facts : Calories 120.2, Fat 5.3, SaturatedFat 0.8, Cholesterol 3.8, Sodium 591.2, Carbohydrate 18.1, Fiber 6.2, Sugar 4.1, Protein 3.2
CHICKEN KABULI (MURGH KABULI)
This mild and flavourful dish comes from Julie Sahni's 1980 book, Classic Indian Cookery. She adapted it from a dish served at the Akbar India Restaurant in New York City (which I think is now closed). I am posting this for some former exchange students who are going through severe Kabuli withdrawal. I often make this a day in advance. A few comments. I think Julie Sahni writes some of the clearest recipes on the planet -- and she does so without being patronising. Check out her books (and note that I have abbreviated some instructions slightly). Also, I wonder if Kabuli means the recipe is influenced by dishes from Kabul, Afghanistan. Finally, I have never timed this accurately, so the prep time is a bit of a guess.
Provided by Leggy Peggy
Categories Curries
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Buzz the garlic, ginger, tomatoes and yogurt in a food processor until they are a fine purée.
- Combine the oil and the puréed mixture in a large heavy-bottomed pan, preferably one with a non-stick surface. Place the pan over medium-high heat, and cook -- stirring constantly to prevent sticking and burning -- until the mixture reduces to a thick sauce and the fat begins to separate (about 15 minutes). It splatters some toward the end, so stay alert.
- Add the chicken pieces and cook, stirring rapidly, until they lose their pink colour and begin to sear slightly (about 5 minutes), but do not let them brown.
- Add the mace, nutmeg, almonds, cardamon, cumin, coriander, fennel and salt, and mix well.
- Reduce heat, cover the pan and let the chicken cook in its own juices for 15 minutes.
- Uncover and continue cooking for another 15 minutes (or until the chicken is fork tender).
- Stir in the cream, black pepper and cilantro/coriander leaves, and turn off heat.
- Let the dish rest, covered, for at least 1 hour. When ready to serve, reheat thoroughly, check for salt and serve.
PRAWN AND GREEN BEAN MASALA
Fresh prawns cooked with garam masala spices, green beans, leeks, spinach and mushrooms. Finished with tomato and cream, this easy and delicious meal is über-umami.
Provided by CarolineOYum
Categories < 60 Mins
Time 35m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Over medium heat sauté oil, masala, onion, leek, mushrooms, red pepper, garlic and beans. Stir until the onions are glassy.
- Add prawns and stir for about five minutes, just until the prawns curl.
- Add spinach and allow to wilt for a minute or two while stirring.
- Add tomatoes and stir until heated.
- Stir in cream for a minute.
- Serve on rice. In my pictures you'll see brown basmati.
Nutrition Facts : Calories 686.7, Fat 38.9, SaturatedFat 12.1, Cholesterol 428.9, Sodium 1783.2, Carbohydrate 37.4, Fiber 9, Sugar 14.4, Protein 50.9
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