Who is online?
In total there is 1 user online :: 0 Registered, 0 Hidden and 1 Guest None
Most users ever online was 112 on 8th October 2020, 7:09 am
Latest topics
» Champion the Lumber Horseby Chilli-head 18th August 2024, 6:24 pm
» Hungry Birds
by Dirick55 7th December 2023, 6:04 am
» PRESENTATION
by Chilli-head 23rd November 2023, 2:55 pm
» New Kiva loan
by Chilli-head 21st July 2023, 12:35 pm
» A peat-free compost is top in UK Which? magazine trial
by Dandelion 25th April 2023, 9:42 pm
» New gardening year 2023
by Chilli-head 5th March 2023, 10:15 pm
» What have I done in the workshop today?
by Dandelion 2nd December 2022, 1:12 pm
» What are you harvesting today?
by Dandelion 2nd December 2022, 1:12 pm
» Wartime marrow casserole
by Dandelion 18th October 2022, 4:42 pm
» Late sowings in August ... beans ?
by Ploshkin 11th August 2022, 9:29 am
» Come August, come night in the garden
by Chilli-head 4th August 2022, 3:29 pm
» Welcome guest
by Ploshkin 31st July 2022, 9:16 am
» The Jolly July Garden
by Ploshkin 19th July 2022, 11:38 am
» More mead ...
by Chilli-head 13th July 2022, 12:52 pm
» The June garden thread
by Dandelion 25th June 2022, 9:55 pm
» Plastic bags
by Dandelion 5th June 2022, 7:28 pm
» The merry May garden
by Dandelion 31st May 2022, 10:04 pm
» Fooling around in the April garden
by freebird 1st May 2022, 8:33 am
» March into the garden
by Dandelion 1st April 2022, 7:26 pm
» Mow Suggestions
by freebird 29th March 2022, 5:48 pm
Statistics
We have 271 registered usersThe newest registered user is Phil Morris
Our users have posted a total of 48047 messages in 2416 subjects
Similar topics
Masaledar Sem (spicy green beans)
3 posters
Page 1 of 1
Masaledar Sem (spicy green beans)
Seems like everyone is having a good year for beans ! Might be timely to share this recipe, originally from Madhur Jaffery's TV series many, many moons ago. The great thing is that whilst green beans frozen from fresh taste not so great when defrosted, those made into Masaledar Sem first then frozen still taste pretty good. C-H Jnr likes these a lot. Which is fortunate, because I made a double recipe quantity last night !
1 1/2 pounds (750 grammes) fresh green beans
1 piece fresh ginger 1 1/2 inches (4 centimeters) long and 1 inch (2 1/2 centimeters) thick
10 cloves garlic
1 1/2 cups (350 milliliters) water
5 tablespoons olive oil
2 teaspoons whole cumin seeds
1 dried hot chilli, lightly crushed in a mortar
2 teaspoons ground coriander
8 oz (225 grammes) tomatoes, peeled and chopped. Or tinned will do.
1 teaspoon salt (or more or less to taste)
juice of 1/2 lemon
1 teaspoon dry roasted and ground cumin (see note above [edit: make that below !])
Freshly ground black pepper to taste
Trim the beans and cut them crosswise into 6mm lengths (it will end up being more like 8-10mm when patience runs short, but that's ok .
Blend the ginger and garlic with 1/2 cup (120 milliliters) water eiither in an electric blender, or I prefer to bash it in a pestle ad mortar.
Put the oil in a wide, heavy pot over medium heat. When hot, put in the cumin seeds. Five seconds later, put in the crushed chilli. As soon as it darkens, pour in the ginger-garlic paste. Stir and cook for about a minute. Put in the coriander. Stir a few times.
Add the tomatoes. Stir and cook for about 2 minutes, mashing up the tomato pieces with the back of a slotted spoon as you do.
Put in the beans, salt to taste, and the remaining water. Bring to a simmer. Cover, turn heat to low, and cook for 8 to 10 minutes or until the beans are nearly tender. Remove the cover and add the juice of half a lemon, the ground roasted cumin seeds, and a generous amount of freshly ground black pepper. Simmer uncovered to finish the beans and allow the sauce to reduce. You can leave this till after defrosting, if preparing for the freezer.
1 1/2 pounds (750 grammes) fresh green beans
1 piece fresh ginger 1 1/2 inches (4 centimeters) long and 1 inch (2 1/2 centimeters) thick
10 cloves garlic
1 1/2 cups (350 milliliters) water
5 tablespoons olive oil
2 teaspoons whole cumin seeds
1 dried hot chilli, lightly crushed in a mortar
2 teaspoons ground coriander
8 oz (225 grammes) tomatoes, peeled and chopped. Or tinned will do.
1 teaspoon salt (or more or less to taste)
juice of 1/2 lemon
1 teaspoon dry roasted and ground cumin (see note above [edit: make that below !])
Freshly ground black pepper to taste
Trim the beans and cut them crosswise into 6mm lengths (it will end up being more like 8-10mm when patience runs short, but that's ok .
Blend the ginger and garlic with 1/2 cup (120 milliliters) water eiither in an electric blender, or I prefer to bash it in a pestle ad mortar.
Put the oil in a wide, heavy pot over medium heat. When hot, put in the cumin seeds. Five seconds later, put in the crushed chilli. As soon as it darkens, pour in the ginger-garlic paste. Stir and cook for about a minute. Put in the coriander. Stir a few times.
Add the tomatoes. Stir and cook for about 2 minutes, mashing up the tomato pieces with the back of a slotted spoon as you do.
Put in the beans, salt to taste, and the remaining water. Bring to a simmer. Cover, turn heat to low, and cook for 8 to 10 minutes or until the beans are nearly tender. Remove the cover and add the juice of half a lemon, the ground roasted cumin seeds, and a generous amount of freshly ground black pepper. Simmer uncovered to finish the beans and allow the sauce to reduce. You can leave this till after defrosting, if preparing for the freezer.
Last edited by Chilli-head on 26th July 2017, 3:30 pm; edited 1 time in total
Chilli-head- Admin and Boss man
- Posts : 3306
Join date : 2010-02-23
Location : Bedfordshire
Re: Masaledar Sem (spicy green beans)
Mmmm, thanks for posting that CH. I am a fairly recent convert to Madhur Jaffrey after finding a curry cook book in a charity shop. They are some of our favourite recipes now. We especially like her stir-fry spiced cauliflower recipe. Looking forward to trying this. How many does it serve?
Penultimate ingredient - dry roasted and ground cumin. What note above? Am I missing something?
Penultimate ingredient - dry roasted and ground cumin. What note above? Am I missing something?
freebird- Posts : 2244
Join date : 2011-10-19
Age : 68
Location : Powys
Re: Masaledar Sem (spicy green beans)
Arg - cut and paste accident ! To roast spices: Just put a pan (that you don't love too much) on a medium heat, dry. Pop in the seeds, and toast, tossing occasionally, until they turn a shade darker and emit a toasted aroma. If they start to emit tear gas, you've overdone it by a few tens of seconds !
Oh yes - I think it is supposed to serve six as a side dish. Fairly generously.
Oh yes - I think it is supposed to serve six as a side dish. Fairly generously.
Chilli-head- Admin and Boss man
- Posts : 3306
Join date : 2010-02-23
Location : Bedfordshire
Re: Masaledar Sem (spicy green beans)
We had this tonight. It's a keeper!
freebird- Posts : 2244
Join date : 2011-10-19
Age : 68
Location : Powys
Re: Masaledar Sem (spicy green beans)
Though, having had this, I still can't see me freezing any. I don't have a problem with the taste of frozen beans, but they lose their texture, which for me is a big part of my enjoyment.
freebird- Posts : 2244
Join date : 2011-10-19
Age : 68
Location : Powys
Re: Masaledar Sem (spicy green beans)
Freebird, have you tried freezing some beans without branching. I understand that they have a much better texture though won't keep as long as blanched one's. I've tried some to see what I think as I don't particularly like beans after freezing. I do chop up the ones that have got too big and throw them in the freezer in a container marked 'beans for curry'.
I'll certainly have a try of this recipe. I'm in a bean lull just now but Mr Fearns, Kew Blue and runner beans are all looking promising.
I'll certainly have a try of this recipe. I'm in a bean lull just now but Mr Fearns, Kew Blue and runner beans are all looking promising.
Ploshkin- Posts : 1779
Join date : 2013-07-18
Location : Mid Wales
Re: Masaledar Sem (spicy green beans)
Had the post-freezer version of this tonight. Flavour excellent, bean texture that weird combination of flabby yet not over-cooked. Still don't like what freezing does to them, even in this dish, but I shall make it for the freezer again. It's deliciousness overrides everything else.
freebird- Posts : 2244
Join date : 2011-10-19
Age : 68
Location : Powys
Page 1 of 1
Permissions in this forum:
You cannot reply to topics in this forum