Green Beans Recipe

Ingredients

1,3 lb (600 g) green beans

½ small onion

2 garlic cloves

1 tbsp chili flakes

1 tsp soy sauce

1 tbsp oyster sauce

1 tsp fish sauce

1 tsp vinegar

½ tsp caster sugar

½ tsp tomato paste

1 cup (240 ml) vegetable oil

Method

First make the XO sauce. In a small cup add the soy sauce, the oyster sauce, the fish sauce, the chili flakes, the caster sugar, the vinegar and the tomato paste.

Whisk all these ingredients into a smooth sauce and put it aside until needed later.

Rinse the green beans well and trim them.

Pour the vegetable oil in a large non-stick skillet or wok and place it over high heat. Once the oil is hot, add the green beans in badges.

Fry the green beans for 3 to 4 minutes until they start to wrinkle. Remove the fried beans from the pan and let them drain on a piece of kitchen paper. Add a new badge of green beans to the oil until they are all fried.

n the meantime peel and chop the onion and garlic. Once all the green beans are fried, discard most of the hot oil but leave just a little splash of it in the pan. Turn the heat to medium. Now add the freshly chopped garlic and onion.

Cook over medium heat for 1 minute until fragrant. Add the fried green beans again. Stir fry the veg for a couple of seconds. Now pour in the homemade XO sauce mixture you put aside.

tir well to coat the beans evenly. Take the pan off the heat and transfer the spicy fried beans to a serving dish. Serve piping hot.

Vegetable Kebab

Ingredients

 medium bowl cabbage shredded

1 cup fresh paneer grated

1 cup cauliflower grated

2 potatoes boiled and mashed

3 green chillies chopped

1 cup carrot peeled and grated

1 inch ginger minced

1-1/2 cups all-purpose flour (maida)

1/2 tsp red chilli powder

2 tbsp unsalted and melted butter

Handful coriander leaves (rinsed and chopped)

Salt to taste

Oil for frying

Method

Combine the mashed potatoes and grated paneer in a big bowl.

Melt the butter in a non-stick pan.

Saute grated cauliflower and shredded cabbage for few minutes.

Add the mixture of potatoes and paneer.

Season with the salt and mix very well.

Now add finely chopped green chillies, ginger and carrot.

Saute on medium high flame for 3-4 minutes until it dries.

Add remaining spices along with chopped coriander leaves and mix well.

Stir in for 2 more minutes and remove the pan from the flame.

Set aside to cool.

When the mixture cool down, add little bit of oil and all-purpose flour in it.

Now take some oil in your hand palms and make small balls from the prepared mixture.

While making small balls, flatten and give a proper shape of kebab, you can add little amount of water, if needed.

Heat good amount of oil in a pan.

Drop few kebab’s at a time in hot oil and fry until turns to golden and crispy.

In the same way, make all the vegetable kebabs and drain on oil absorbent paper.

Serve them hot with green chutney and salad.

Spicy chicken nibbles

Ingredients:

1kg chicken nibbles

1 fresh root ginger chopped

5 red chillies

3 cloves of fresh garlic peeled

1 teaspoon oil

Salt

Juice of one lemon

Cracked pepper

1 tsp oil

1/4 tsp tumeric

1 tsp ground cumin

1 tsp ground coriander

Pinch of additional salt

Method:

Make the Chilli Paste in a blender.

Add the rest of the ingredients to the paste and marinade nibbles.

Bake in the oven for 30 - 35 mins.

They taste great on the BBQ as well.

Soya Masti

 

Soya Masti


Preparation Time: 4-5 HOURS MARINATION TIME
Cooking Time: 30 MIN.


Ingredients

1 packet of soya chunks (nuggets)
2 1/2 cups curds (dahi)
9 cloves garlic (lehsun)
2 1/2 inch ginger (adrak)
1/2 bowl mint leaves (phudina)
3 to 4 green chillies
3 tsp garam masala
2 tbsp oil
3 tsp each coriander (dhania) powder and cumin seeds (jeera) powder
2 tsp dried mango powder (amchur)
1 1/2 tsp chilli powder
2 sliced onions
salt to taste
2 tbsp lemon juice

Method

Beat the curds in little water.grind garlic,ginger,pudina,green chillies,garam masala powder and salt to a fine paste.
Add this paste to the beaten curds and soak the entire soya chunks in this mixture.
Note that soya should not be washed or soaked in water before adding to the mixture of curds.keep this mixture aside for atleast 5 hours till the chunks soak the curds and the masalas.
After the marination is done, transfer the mixture to a closed container and take 4-5 whistles in the pressure cooker.
Now when ready to serve heat oil in a kadhai ,add the cut onion to it and stir it till golden brown.
Add the entire soya to this.
Do not throw the liquid from the soya container but empty it in the kadhai.
Let it cook for some time.
Now add the dry masalas like dhaniya jeera-powder,chilli powder and amchur powder.
Check the salt.
Check the consistancy of the liquid in the kadhai. if you prefer little thick gravy consistency,then trun off the gas or else keep stirring till the liquid has entirely dried up.
Turn off the gas and add lemon juice and garnish it with chopped onion and finely chopped fresh coriander.
Serve hot with masala rice and raita.