From the Garden Indian Cuisine

 

  • Cabbage with Shredded Coconut 
  • Green Beans With Shredded Coconut 
  • More recipes to come!

Cabbage with Shredded Coconut — Stir-Fry or Sauteed  Chef: Goutami Barre

Cabbage stir fry is an easy to make  dish, you can either make it with regular green cabbage or red cabbage. Coconut adds sweetness and texture along with bringing a tropical flavor to the dish, tempering is essential to enhance the flavor of the dish. This dish can be served hot or cold, when served hot it goes well with white or brown rice, quinoa or indian flat breads. When served cold it goes well with grilled meats or can be eaten by itself, it can make a great appetizer as well.

Ingredients :

1 medium head cabbage (cabbage head cut into two halves and each half cut into two quarters and then chopped finely thin and long)

½ cup shredded coconut ( fresh grated or frozen. Fresh coconut is available in any grocery store. If you are looking for frozen shredded coconut then Indian grocery store is ideal place to find one)

2-3 whole green chilies ( cut lengthwise thin and long. Thai chilies would be nice for spice or any green chilies that are mild if you prefer a non-spicy dish)

¼ turmeric powder

Sea salt as per taste

For tempering :

2 tbsp Organic Coconut oil ( or any oil you prefer like grape, sesame, canola etc.)

½ tsp black or yellow mustard seeds

½ tsp whole cumin seeds

2 strands fresh curry leaves ( frozen curry leaves will work too)

Process :

# Heat 2 tbsp organic coconut oil in a frying pan when oil is heated add mustard seeds when they start to pop add cumin seeds and wait till they sizzle and add in the  curry leaves and give a stir.

# Then add the  finely chopped cabbage and stir well till it is all coated in oil, now add turmeric powder (it gives natural light yellow color to the dish) and green chilies. Let the cabbage cook Al Dente or little on the crunchy side, once you get the crunchy consistency add sea salt per taste and stir nicely.

# Now add shredded coconut and let it cook for 2 to 3 minutes, lower the flame and let it simmer for few mins, taste to make sure salt is adequate, you can add more coconut if you desire and let it cook for another 1-2 minutes and turn off the stove.

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Green Beans With Shredded Coconut — Stir-Fry or Sautéed Chef: Goutami Barre

This is a healthy and easy to make dish, if you cut the beans in advance and keep, ( chopping the beans is the only part where it consumes/takes time) then it will save some time, adding coconut gives moisture, texture and extra flavor to the dish. This dish can be served hot or cold, when served hot it goes well with white or brown rice, quinoa or indian flat breads. When served cold it goes well with grilled meats or can be eaten by itself, it can make a great appetizer as well.

Ingredients :

2lbs Beans (chopped thin and crosswise or slightly cross and slant)

½ cup shredded coconut ( fresh grated or frozen. Fresh coconut is available in any grocery store. If you are looking for frozen shredded coconut then Indian grocery store is ideal place to find one)

2-3 whole green chilies ( cut lengthwise thin and long. Thai chilies would be nice for spice or any green chilies that are mild if you prefer a non-spicy dish)

¼ turmeric powder

Sea salt as per taste

For tempering :

2 tbsp Organic Coconut oil ( or any oil you prefer like grape, sesame, canola etc.)

½ tsp black or yellow mustard seeds

½ tsp whole cumin seeds

2 strands fresh curry leaves ( frozen curry leaves will work too)

Process :

# Heat 2 tbsp organic coconut oil in a frying pan when oil is heated add mustard seeds when they start to pop add cumin seeds and wait till they sizzle and add in the curry leaves and give a stir.

# Then add the chopped beans and stir well till it is all coated in oil, now add turmeric powder and green chilies. Let the beans cook little on the crunchy side, once you get the crunchy consistency add sea salt per taste and stir nicely.

# Now add shredded coconut and let it cook for 2 to 3 minutes, lower the flame and let it simmer for few mins, taste to make sure salt is adequate, you can add more coconut if you desire and let it cook for another 1-2 minutes and turn off the stove.

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