Feeling the need to change up your usual menu items and try something new? If that's the case, Toronto-based Indian restaurant Pukka has some recipes for you! Created by their Chef Kirti Singh, you'll want to try the French Beans with Coconut and Fresh Tumeric, Indian Spiced Braised Beef Short Ribs and the Indian Spiced Turkey Kebabs with Pomegranate Chutney.

French Beans with Coconut and Fresh Turmeric

Recipe serves 4 as a side dish Ingredients

450 g French beans

2 tbs Coconut oil

10 pcs Curry leaves

1tbs Turmeric paste*

1⁄4 cup Raw coconut {freshly grated}

1⁄4 tbs Mustard seeds

1⁄4 tbs Red chilli flakes

1⁄4 tbs Kosher salt

1⁄2 cup Red onion chopped

2 Garlic cloves minced

pinch Black pepper

1 tbs  tamarnd pulp

Preparation
Turmeric paste*: 250 grams fresh turmeric. Wash turmeric root. Roast at 325F for 1 hour until cook through and soft, similar to a cooked sweet potato. Once cooked, remove and let cool. With a motor and pestle, mash turmeric into a paste. {It isn't necessary to peel the outside skin.}

Clip the stem from the beans leaving the pointed end of opposite side intact. Bring a large pot of salted water to a rolling boil. Blanch beans making sure not to overcook. As French beans are quite delicate, this takes only 30 seconds. Remove beans from pot and immediately submerge in ice water to stop the cooking process. Once cooled, remove from water and let drain.

In a large frying pan, heat coconut oil over medium heat. Drop a few mustard seeds into the oil and once it begins to sputter, add remaining mustard seeds and stir for 1 minute. Now add the onion and garlic and continue to sauté until the onion begins to soften and become translucent. Add curry leaves, chilli, turmeric paste and sauté for 1 minute, then add beans and tamarind. Continue to sauté, tossing the ingredients so that the beans are coated. Add coconut and a pinch of salt and pepper, toss for another 2 minutes. Test a bean to see if it is heated thoroughly, crisp, not over- cooked, adjust salt as desired.

Once cooked, transfer to a large serving bowl and sprinkle with more grated coconut. Serve immediately.

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