Orange and hazelnut go wonderfully well together. The pairing offers a good balance of freshness and earthiness and the flavours are subtle enough to complement green beans without overpowering them.
In this recipe we use the orange slices that we dehydrated some time ago. Several slices are whizzed in a spice grinder until almost powdered. If you don’t have dried orange slices, use pieces of orange zest that have been sliced thinly.
This is based on a recipe from Ottolenghi’s first book, Ottolenghi. We like to play wild and free with his recipes, so you can check the original one here.
Similar recipes include Black Pepper Garlic Broccoli, Steamed Broccoli with Pinenuts, Green Bean Salad, Fava Bean Salad with Garlic and Dill, and Glorious Five Bean Salad.
Or browse all of our Bean Salads and all Bean dishes.
Continue reading “Green Bean, Hazelnut and Orange Salad”
This recipe is a riff on one by Ottolenghi in his book Ottolenghi. He also riffs it, with numerous variations on the Guardian website and elsewhere. It just proves how addictive broccoli is when it is char-grilled and tossed with garlic and chilli. We have been making this salad periodically for years – my daughter was the first to put me on to how good it is.
This time, I add beans to the mix, as (ssshhh, this is a little known secret) are also addictive when char-grilled. I’ve used a delicious sweet-hot chilli paste, and the garlic is sliced and crisped. An optional extra is to add flaked almonds to the salad.
Sadly, there are no pics tonight, an increasing trend on this blog when we cook at night. You will have to trust sight-unseen on how good this dish is. Photo is from Unsplash.
Similar dishes include Black Pepper Garlic Broccoli, Steamed Broccoli with Pinenuts, Pan Roasted Broccoli, Smashed Chickpeas with Broccoli, and Broccoli with Orange Butter Sauce.
Or browse all of our Broccoli and Bean dishes.
Continue reading “Charred Broccoli and Bean Salad with Chilli and Garlic”
We have a strange green bean growing – its pod is green with flecks of red. It is delicious, as all green beans are, and perfect for this salad from Ottolenghi. You can of course use any green bean – the beans are paired with either edamame, younger broad beans or even peas. The key to the salad is a beautiful dressing made with lime zest, lime juice, coriander, mint, garlic and chillies! Oh, yes, you just might get excited.
Once the beans are trimmed, it is quite simple to make. Of course it is, it is from Ottolenghi’s book Simple. 10 ingredients, quick and it can be made ahead (see the notes below the salad). Note that I often massage Ottolenghi’s recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.
Similar dishes include Summery Grain or Lentil Salad, Sea Spaghetti, Cucumber and Edamame Salad, Italian Green Bean Salad, Green Bean Salad with Asparagus, Spring Salad, and Glorious Green Bean Salad.
Continue reading “Two Bean and Two Lime Salad”
This is a delicious South Indian Style Curry where Chow Chow (also known as choko or chayote) is cooked along with spices and coconut. It is a simple dish, perfect for a weekday meal.
Chow chow, called choko in Australia, is a funny little vegetable – a prolific bearer and definitely loved by Tamil South Indians who tend to love all gourds. It is slightly bland in taste, with a delicious crispness and an internal juiciness. Divine! It is generally cooked simply – kootu, kari, poriyal or sambar.
A kari is (generally) a vegetable side dish in Tamil Nadu and it is an important part of a balanced meal. Most people believe that the word curry comes from kari although the first term is generic for spicy dishes and the latter is a dish that can be served mild or made exotic with a variety of spices (and deep frying). There are lots of versions of the etymology of kari, but there is some agreement that its modern day usage means stir-fried. Still, you will find lots of different interpretations of it. Stir-fry vegetable dishes can also be called Poriyal and some Sundals are also classified as a kari. Kari can be made with a large variety of vegetables – carrots, beans, snakegourd, chow chow, plantain, Indian broad beans, cluster beans, corn, broccoli, etc.
Similar recipes include Sri Lankan Stir Fried Cabbage, Chow Chow Molagootal, Thani Kootu, and Avial.
Browse all of our Chow Chow recipes, or explore our Early Spring recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Spring recipes.
Continue reading “Chow Chow Kari with Coconut and Cumin”
Cluster Beans are slightly bitter beans from India. They are quite elegant looking with a long and tapered shape. We don’t find them fresh here but they are available frozen at the Indian grocery. They can be an acquired taste outside of India, but we love them.
It is also known as the Lond Bean, or gavar, gawar, gavarfali, and guvar. They are a very popular vegetable in India and indeed are native to India. They are low in calories and they say that they are also effective in lowering blood sugar and cholesterol levels. It is a rich source of protein.
Young beans are harvested for vegetable use and mature pods are harvested so that the seeds can be dried and powdered into a flour known as guar gum. Guar gum is used as thickening agent in commercial food preparations like ice creams.
Cluster beans are quite stringy so it is necessary to top and tail them and string each side before using.
You can also browse these (and any new recipes) here. And check out our 100 Vegetable Series.
Continue reading “100 Vegetables: #21. Cluster Beans | Kothavarangai | Guar”
Green Beans, fresh or frozen, are such an important ingredient at the kitchen table. Whether in salads or cooked Greek, Italian, Asian or Indian style, they are tasty, and easy to work with in the kitchen.
“Green” beans actually come in several colours – yellow, all shades of green, cream, russet and purple. The green means immature – if they are left to ripen the beans and pods become so hard they are inedible. They also vary in shape and length, from the Italian Flat Bean to the Asia very long Snake Bean and the Indian curly Cluster Bean.
In our collection today, we have included green beans and a recipe for Italian Flat Beans. Fresh Butter Beans, fresh Borlotti Beans, Cluster Beans, Broad Beans and Snake Beans are subjects for another day.
You can also browse these (and any new recipes) here. And check out our 100 Vegetable Series.
Continue reading “100 Vegetables: #20. Green Beans”
Equally good hot or cold, this Green Bean Salad is sure to become a favourite. Simple and easy (very much my kind of food), the beans are steamed and then mixed with mint, garlic and lemon. Take it straight to the table for an instant salad, entree/starter or snack. With some crusty bread, it can even become a light lunch.
Similar dishes include Green Beans with Tomatoes, Green Beans with Freekeh, Walnuts and Tahini, Glorious Five Bean Salad, and Green Bean and Carrot Poriyal.
Browse all of our Green Bean dishes and all of our Italian recipes. Our Salads are here. Or explore our Early Summer dishes.
Continue reading “Green Bean Salad | Insalata di Fagiolini”
Another in our Kootu series is made with cluster beans, and jaggery is added which counterbalances the slight bitterness of the beans and compliments the tamarind very well. It is slightly sweet-sour.
Most Kootus are made from vegetables, coconut and a mix of spices. Sometimes lentils or a dal is added to thicken the kootu. Generally kootus are made with vegetables that are locally available.
The recipe is another of Meenakshi Ammal‘s from her cook books Cook and See. She says that this same Kootu can be made with green beans, sabre beans, eggplant, plantain, plantain flower and chow chow.
Similar dishes include Plantain Mash, Chow Chow Kari, Pumpkin Milk Kootu, Cluster Bean Kootu, Brinjal Kootu and Mango Kootu.
Browse all of our Kootu recipes and all of our Cluster Bean dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Summer recipes.
Continue reading “Cluster Beans Jaggery Kootu”
This is a great green salad of beans, edamame and broccolini or sprouting broccoli. It is flavoured sort of South Indian style, with black mustard seeds and a handful of curry leaves. The coconut adds a beautiful contrast to the beans, although it can be left out of the recipe if desired.
It is an Ottolenghi recipe from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area. This recipe involves South Indian ingredients – mustard seeds, dried chillies and curry leaves. I have slightly altered the way that these are used in the recipe to get the best out of them..
Similar dishes include Buckwheat and Broccolini Salad, Broccoli with Orange-Verjuice-Butter Sauce, Tawa Edamame, Lemon and Curry Leaf Rice, and Crispy Curry Leaves.
Browse all of our Edamame dishes and all of our Curry Leaf recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Summer dishes.
Continue reading “Broccolini and Edamame Salad with Curry Leaves and Coconut”
Thani Kootu is a popular Thanjavur recipe traditionally prepared for Sumangali Prarthanai, Sankaranthi and other festivals. In this dish, 5 different vegetables are prepared in separate jaggery kootus – a delicious and tangy South Indian base for the vegetables which is made with tamarind, freshly ground spices and jaggery. Jaggery brings out the tanginess of the tamarind in a surprising way.
Thani means stand alone in Tamil, and this indicates how the vegetables are made into separate dishes rather than mixed together. The different Thani Kootu dishes are generally serve with plain steamed rice. The base can also be served on its own without any vegetable added. It is pretty delicious!
To make it easy to prepare these dishes we make a large pot of the base Kootu, then divide it into five. The vegetables are cooked separately, and then added to the bases. It is common today to combine the vegetables in one dish, but traditionally, five different ones were made.
By the way, Sumangali Prarthanai is a thanksgiving religious function to honour our female ancestors.
The recipe is one of Meenakshi Ammal’s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.
Similar dishes include Pumpkin Milk Kootu, Cluster Bean Jaggery Kootu, Plantain Moar Kootu, Okra Tamarind Kootu, Green Bean Kootu, and Brinjal Kootu.
Browse all of our Kootu dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn recipes.
Continue reading “Thani Kootu”