Delhi Green Beans with Ginger and Green Chillies (Sem Ki Sabzi)  (Vegan, DF, GF)

Green Beans and Ginger

This dish is from the north of India and is normally served with lentils, rice and yogurt.

My grandma had a special dish for everyone, cheese rolls for my brother, rice porridge for me and green beans for my cousin Sabrina. I actually think Sabrina is the only person I know, as well as my grandmother who loved these green beans. They would eat them together, laugh and talk. It was something special to see.

This is my first attempt at a green bean recipe and there will be a few more to come until I get the right one. This recipe is from Madhur Jaffrey’s Vegetarian India, it is vibrant, spicy, tasty and takes no time at all.

Ingredients

  • 1 LB green beans, topped and tailed and cut into 1 inch pieces
  • 2 tbsp. oil
  • ½ tsp. asafoetida (optional)
  • ½ tsp. whole cumin seeds
  • 1 green chillies, chopped
  • 2 tsp. ginger, chopped
  • ½ tsp. salt
  • 1 tsp. coriander, powder

Method

  • Plunge the beans into boiling water 3-5 minutes and then drain, leaving them al dente
  • Put the oil in a medium frying pan, set on a low heat, add the asafoetida, add the cumin
  • Take the pan off the heat and add the ginger and chillies
  • Put back on the heat, add beans, salt, coriander powder and 2 tbsp. water
  • Cook for another 5 minutes
  • Eat with rice and roti
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Chilli Chocolate Vegan Samosas

Chilli Chocolate Vegan Samosas

Samosa

I was inspired to create this for a competition where we were asked to use cacao in a creative way. My first thought was to make my grandmothers samosas with a chilli chocolate slant on them. (Mr B’s influence as two of his favourite flavour profiles). I wasn’t sure this would work, but I felt my grandma was urging me on, if only to see me make my first samosa

Well it did work and I’d encourage you to give it a try. It has some wonderfully deep, rich flavours from the garam masala and chilli, with an earthy tone from the cacao and smoked paprika

‘Creativity is the courage to let go of certainty’.

I didn’t want to let go of the certainty of my grandma’s recipe, but this competition pushed me out of my comfort zone and to something new in our relationship. A collaboration of sorts, a recipe created hand in hand, partly from heritage and partly from something new. Growth isn’t just a case of learning something new but about unlearning old limits too

Ingredients

  • 1 tsp. olive oil
  • 1 onion, chopped
  • 2 tsp. chilli powder (adapt to heat preference)
  • 1 tsp. smoked paprika
  • 1 tbsp. garam masala
  • 1 tsp. ground coriander
  • 1 tsp. cumin
  • 500g vegan mince
  • 20g cacao powder
  • 2 cloves garlic
  • 1 tsp. flour
  • 2 tbsp. water
  • 10 spring roll wrappers

Method

  • Heat the olive oil, add the onion and fry till translucent, add garlic and fry for 30 seconds
  • Add spices for 30 seconds
  • Add vegan mince and stir till equally distributed
  • Cook down for 20 minutes
  • Taste and adjust for seasoning
  • Let cool
  • Mix the water and flour together to use as a glue for the samosa pastry
  • Fold, fill and seal (see picture for instructions)
  • Bake or fry and serve with a coriander dipping sauce

Processed with MOLDIV

Deconstructed Samosas

Deconstructed Samosas.JPG

Deconstructed Samosas

My grandma’s samosas were famous. She served them at family meals and everyone would dive in as soon as they arrived. I remember my mum selling them at school fundraisers when I was a kid and people ordering them for parties of their own. She must have made tens of thousands of them through her lifetime and they were always perfect

I did not want to try and replicate my grandma’s samosa recipe as I think I would be in the kitchen for a lifetime and never get close without her special ingredient of grandma love, so I made my own version with a similar taste profile

I hope you enjoy a bite-sized version of my heritage, modernised for the new generation of grandma inspired cooks

Ingredients

For samosa

  • 2 tbsp. coconut oil
  • 1 tsp. coriander seeds
  • ¼ cup diced onions
  • 1 tsp. freshly grated ginger
  • 1lb baking potatoes, boiled, cooked, peeled and cut into ½ inch cubes
  • ½ cup peas
  • 2 tsp. lemon juice
  • 1 tsp. salt
  • 1 tsp. garam masala
  • ½ tsp. cayenne pepper
  • Vegan Filo Cups

For Chutney Tasha.Kitchen recipe

https://tasha.kitchen/2016/07/16/coriander-chutney-chatni/

Method

  • Heat the coconut oil, add the coriander seeds and cook until darkened (2 minutes)
  • Add the shallots and ginger and cook until soft
  • Add the diced, cooked potatoes and sauté until golden (3 minutes)
  • Remove from the heat and add peas, lemon juice, salt, garam masala and cayenne, tossing gently to combine
  • Let the filling cool completely
  • Heat the filo cups (2 minutes till crisp), add the filling and serve with a little chutney (2016 recipe link above) and a lot of love