Guess me?Yes, it is the light green Achinga Payar or Yard Long Bean. No idea what the exact english name is.
pic shows the bean in it's infancy.Here is the recipe I had blogged earlier.
Feb 4, 2006
Guess the flower? (Achinga Payar)
Guess me?Yes, it is the light green Achinga Payar or Yard Long Bean. No idea what the exact english name is.pic shows the bean in it's infancy.Here is the recipe I had blogged earlier.
Feb 1, 2006
5 minute Indian Beans Fry Express
Names:Achinga mezhukkupuratti / അച്ചിങ്ങ മെഴുക്കുപുരട്ടി
It is called Achinga Payaru Mezhukkupuratti/Upperi back home. I don‘t know the exact name for this, but it is Indian version of Beans. You get the darkgreen variety in U.S, but I don‘t like it. This light green variety is available very rarely, but I have it in my garden.
This is a very tasty easy to make dish. In 5 minutes. Cut it into 2 inch. Usually we snap the beans in between the fingers instead of cutting them. Dont know why, but my mom would never let us cut beans. (Back in Kerala, we use coconut oil for every preparation, but here it is very expensive to buy coconut oil. We were spoiled back home with freshly made coconut oil right from our coconut trees).
For 3 cups beans. Heat 2 tsp extra virgin olive oil, splutter mustard seeds, 1 whole red chilli broken into two, curry leaves, 1 pod crushed garlic, 4 green chillies, 4 shallots diced. Saute all these a frying pan in that order. Then add the beans, add 1/4 tsp turnmeric, add salt and sprinkle water (maybe 1 tsp).
Saute for 5 minutes,then cover tightly and cook in very low flame. This is a dry side dish for rice with some gravy. (Shallots are very good for your heart, so we always prepare with shallots. We get two pounds of shallots of $1. You can use whole red onion instead. )
It is called Achinga Payaru Mezhukkupuratti/Upperi back home. I don‘t know the exact name for this, but it is Indian version of Beans. You get the darkgreen variety in U.S, but I don‘t like it. This light green variety is available very rarely, but I have it in my garden.
This is a very tasty easy to make dish. In 5 minutes. Cut it into 2 inch. Usually we snap the beans in between the fingers instead of cutting them. Dont know why, but my mom would never let us cut beans. (Back in Kerala, we use coconut oil for every preparation, but here it is very expensive to buy coconut oil. We were spoiled back home with freshly made coconut oil right from our coconut trees). For 3 cups beans. Heat 2 tsp extra virgin olive oil, splutter mustard seeds, 1 whole red chilli broken into two, curry leaves, 1 pod crushed garlic, 4 green chillies, 4 shallots diced. Saute all these a frying pan in that order. Then add the beans, add 1/4 tsp turnmeric, add salt and sprinkle water (maybe 1 tsp).
Saute for 5 minutes,then cover tightly and cook in very low flame. This is a dry side dish for rice with some gravy. (Shallots are very good for your heart, so we always prepare with shallots. We get two pounds of shallots of $1. You can use whole red onion instead. )
Nov 25, 2005
Injimanga or Mangainji
This new thing which I tasted inspired me to create a blog in its honour (well, I was looking for a nice name to create my food blog too).
I think it is actually called mangainji, but I liked the injimanga name better and the ammachi who introduced me to it, called it so.
Injimanga pickle. Peel,scrape and add some chilies and some lemon juice. Make it like cut mango pickle with little bit more vinegar. My friend has planted it and soon after she can give me some, I will get my own garden grown injimanga.
To techie types, injimanga is something like PDA/cell phone combination or a tablet PC kind of,the thing is it tastes good and is healthy unlike those! You can say tata to mangoes in a cut mango pickle.
InjiManga/MangaInji is called Aam Haldi in Hindi which translates to mango turmeric? Google tells me it is in the family of turmeric. I don't know whether this is a manmade hybrid some botanist thought of. Need to ask some good agri. fellow next time I go back home.
~*~
http://www.nandyala.org/mahanandi/INDIRA - This is for you. I don't think I have ever got this much mesmerized by a blogger. I visit it every single day. Every single dish she posts makes me want to make it immediately. Even though, she is a total veggie, I can’t blv I crave for her veggie dishes.I think we have too many similarities. Before, I write about similarities, let me write about the dissimilarities.
She learnt cooking at home from her mom. She has good excellent basics.I learnt cooking from cookbooks. I have no basics. My mom is not a good cook either and she wouldn’t let us work in the kitchen at all. So my basics are so poor, I have to refer cook books for anything and everything. My point is Indira is an excellent cook, whereas I am a poor cook.
She likes cats. I like dogs. I think cats are too proud.
Indira is crazy about organic stuff. I am too. I buy organic milk, eggs, meat etc.
She is crazy about traditional cooking. I am too. I always go in search for only authentic cooking. Therefore, she likes Italian cooking. I too like since I too find Italian dishes are authentic. (I don’t like recipes which doesn’t ooze love...)
She is crazy about traditional Indian cookware. I am too, I get clay cook pots, much to ire of my husband, to all kind of Indian stuff when I visit home.
Her in-laws cook better. My m-i-l is an excellent exceptional cook; I try to learn stuff from her the few days I get time with her. I am very embarrassed actually, since she is too good a cook. The way I cut vegetables itself she understood I don’t know how to boil water ;). But she is nice and sweet, she just lets me watch.
She is an avid food TV watcher. I am too.
She never uses food colouring, or any artificial stuff to make her recipes look good. I hate people who do that. Its like plastic flowers. I hate them both.
She doesn’t like canned food, store bought frozen stuff. She makes and tries to do everything from scratch. I am too. I wouldn’t give canned food even to my dog.
She likes ONLY healthy cooking. I am fan of it. I dont blv in making doctors richer! ;-)
She likes politics and is quite emotional and sensitive about it, maybe all that heat from the chillies. I am too.
The way I am going to post the recipes, with pictures is all inspired by Indira's blog. All credits to her.
Today: Read a lot about IIPM controversy, an IIM guy quitting his precious job for principle like blogs are not naive techie stuff anymore even back home.Aside: Cant blv the spellchecker with blogspot couldn’t figure out the word blog...hehehe.
I think it is actually called mangainji, but I liked the injimanga name better and the ammachi who introduced me to it, called it so. Injimanga pickle. Peel,scrape and add some chilies and some lemon juice. Make it like cut mango pickle with little bit more vinegar. My friend has planted it and soon after she can give me some, I will get my own garden grown injimanga.
To techie types, injimanga is something like PDA/cell phone combination or a tablet PC kind of,the thing is it tastes good and is healthy unlike those! You can say tata to mangoes in a cut mango pickle.
InjiManga/MangaInji is called Aam Haldi in Hindi which translates to mango turmeric? Google tells me it is in the family of turmeric. I don't know whether this is a manmade hybrid some botanist thought of. Need to ask some good agri. fellow next time I go back home.
~*~
http://www.nandyala.org/mahanandi/INDIRA - This is for you. I don't think I have ever got this much mesmerized by a blogger. I visit it every single day. Every single dish she posts makes me want to make it immediately. Even though, she is a total veggie, I can’t blv I crave for her veggie dishes.I think we have too many similarities. Before, I write about similarities, let me write about the dissimilarities.
She learnt cooking at home from her mom. She has good excellent basics.I learnt cooking from cookbooks. I have no basics. My mom is not a good cook either and she wouldn’t let us work in the kitchen at all. So my basics are so poor, I have to refer cook books for anything and everything. My point is Indira is an excellent cook, whereas I am a poor cook.
She likes cats. I like dogs. I think cats are too proud.
Indira is crazy about organic stuff. I am too. I buy organic milk, eggs, meat etc.
She is crazy about traditional cooking. I am too. I always go in search for only authentic cooking. Therefore, she likes Italian cooking. I too like since I too find Italian dishes are authentic. (I don’t like recipes which doesn’t ooze love...)
She is crazy about traditional Indian cookware. I am too, I get clay cook pots, much to ire of my husband, to all kind of Indian stuff when I visit home.
Her in-laws cook better. My m-i-l is an excellent exceptional cook; I try to learn stuff from her the few days I get time with her. I am very embarrassed actually, since she is too good a cook. The way I cut vegetables itself she understood I don’t know how to boil water ;). But she is nice and sweet, she just lets me watch.
She is an avid food TV watcher. I am too.
She never uses food colouring, or any artificial stuff to make her recipes look good. I hate people who do that. Its like plastic flowers. I hate them both.
She doesn’t like canned food, store bought frozen stuff. She makes and tries to do everything from scratch. I am too. I wouldn’t give canned food even to my dog.
She likes ONLY healthy cooking. I am fan of it. I dont blv in making doctors richer! ;-)
She likes politics and is quite emotional and sensitive about it, maybe all that heat from the chillies. I am too.
The way I am going to post the recipes, with pictures is all inspired by Indira's blog. All credits to her.
Today: Read a lot about IIPM controversy, an IIM guy quitting his precious job for principle like blogs are not naive techie stuff anymore even back home.Aside: Cant blv the spellchecker with blogspot couldn’t figure out the word blog...hehehe.
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