REFRIED BEAN PAKORAS WITH CILANTRO AND COCONUT CHUTNEY
Steps:
- Put the coriander, cumin and cardamom seeds into a mortar and pestle and coarsely grind them. Add to a medium bowl along with the chickpeas and mash with a fork. Add the refried beans, chickpea flour, garam masala, salt and pepper, chili and onions and mix well. Form the bean mixture into small patties. Heat the oil in a large skillet, and then begin adding the bean pakoras, frying them until they are golden and crispy on both sides, 3 to 5 minutes. Drain on a rack. Serve with Cilantro and Coconut Chutney.
- Heat a skillet over medium-low heat and toast the coriander, cumin, fennel and cardamom seeds until very aromatic, about 1 minute. Put into a blender along with the cilantro, coconut milk, fresh coconut, ginger, sugar, salt, chili, garlic, and lime juice, and pulse until smooth and well blended.
GARBANZOS IN COCONUT MILK
This recipe is from Zanzibar, Tanzania, where coconut and clove are major revenue and Indian ingredients influence local cuisine. Turmeric gives the dish a yellow color that darkens with cooking. This is better the second day, when the flavors have blended. For a change, you can substitute any other bean for garbanzos.
Provided by Valeria
Categories Curries
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in medium saucepan.
- Bring to boil, then reduce heat and simmer 20 minutes to blend flavors.
- Serve with rice.
Nutrition Facts : Calories 371, Fat 13.4, SaturatedFat 11.6, Sodium 464.4, Carbohydrate 59.8, Fiber 4.5, Sugar 38.7, Protein 5.2
RIBBON ZUCCHINI WITH YELLOW WAX BEANS
Serve this light vegetable side dish with our Seared Scallops with Bacon.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 7
Steps:
- Slice the zucchini into long ribbons: Cutting lengthwise, slice the sides from around the seedy core of each squash; discard core. Cut each side into long, thin strips.
- Heat a large saute pan over medium-high heat, and add the olive oil. Add the onion and yellow wax beans, and saute until just beginning to brown, about 2 minutes. Add the zucchini and 1/2 cup water, and stir to combine.
- Reduce heat to medium, cover, and cook until zucchini is tender and flexible, about 5 minutes. Stir in the tomato, chives, salt, and pepper, and remove from heat.
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