Achinga Payar Mezhukkupuratti / Yard long Bean stir fried with Thai Chili

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   Famously know as the yard long bean these are actually only about 1/2 a yard long.  From the cowpea family this is quite common and universally liked in Kerala.  I think we accept it more as our own.  Even when we hesitate to add green beans to some of the traditional preparations, yard long bean or snake bean or Chinese long bean is considered more 'apna.' (hindi word to express a possessive own).

  Like we treat most vegetables in our cuisine we sauteed this beans.  It's safe to say it's universally preferred.  The only flavors we give this dish comes from the coconut oil, coconut pieces and sometimes onions.  The difference of chilis used either green or dry red chili also alters the flavor slightly.  I made some this morning in the most simple way and I we will elaborate on a few more ways of sauteing this vegetable in later posts.    Hope you enjoy this simple dish.  Have a fantastic weekend with the weather ever so beautiful outside. 

Ingredients:
Beans - 1/2 a bunch (about 30)
Thai chili - 6 nos
Oil - 2 Tbspn
Salt - to taste

Method:
1. Snap the beans to small pieces and split the chilies at the ends
2. Heat oil in a pan add the beans stirring intermittently on medium heat saute the beans
3. When half done add salt to taste and stir
4. Cook till done and serve with rice and curry

Contributor: Sunitha

Strawberry Banana Nut Bread

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Everyone in the family loves muffins; strawberry or banana muffins tops the list. Therefore, muffins have become a regular in this household.  Seeing that these two flavors are a hit and having some of both to spare, my mind went into overdrive.  I wondered what if I combine the two.  Ok, secret only for you: I had only a little of both but together they would just be the right amount to bake a loaf.  I gleaned the web and used some stored memory in my gray cells, and what do you know, I baked some delicious combination bread.  Try it to see the flavors blend in marvelously.

  Digressing from cooking, I wanted to tell you how spring has been treating me.  These days I am out in the yard either in the pretext of educating my son or mowing the grass or something else.  Whatever the excuse I make it a point to be out a couple of times.  Guess what fantastic sights I have been enjoying.  The other day I was out and about and lo and behold I spotted this sparrow working away within the pine tree.  I craned my neck a little and confirmed my doubts.  It was making it's nest!  Oh! the thrill of it.  I sneaked in and got my camera and clicked away.  Hmm... it was something else! I have updated a picture on facebook and if you would like a peek its here.  




Ingredients:

Strawberries (hulled and chopped)- 1 cup
Banana mashed -1 cup (~2 numbers)
Walnut (chopped coarsely)- 1/2 cup
Flour- 1 3/4 cup
Oats- 1/2 cup
Cinnamon- 1 tsp
Nutmeg powder- 1/8 tsp
Salt- 1/8 tsp
Baking powder- 1 tsp
Baking soda- 1 tsp
Butter/ oil- 1/2 cup
Eggs- 2
White granulated Sugar-3/4 cup



Method:

1.Preheat the oven at 350 degree F.Grease a loaf pan (9 by 5)
2.Whisk together the dry ingredients except sugar in a mixing bowl.
3.Beat the butter/oil and sugar until soft.
4.Add the eggs one by one and beat well to mix in.Also add the mashed bananas in and beat well.
5.Throw in the strawberry pieces into the flour mixture and toss well to coat the pieces.
6.Fold in the wet mixture into the dry one along with the chopped nuts.
7.Transfer to the loaf pan and bake for 45- 50 minutes or until a skewer inserted comes out clean.

Notes:

1.I have tried both with butter and oil and both works fine.
2.If you wish you could add a little more fruit.
3.I read that this tastes best if you cut the loaf after 24 hours.I was never able to do it,though I had a couple of slices left on the second day and sure that tasted better.
4.If any of you happen to make this and let the loaf ripen before you cut, do let me know :-)




Contributor: Namitha

Szechuan Chicken

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   Photographing Chinese food is a joy.  Their color on black or white background is stunning.  My love for this food though goes beyond photography.  I am addicted to Chinese food.  Addiction can sometimes lead people in the positive.  I started experimenting with Chinese food a long time back.  I always have soya sauce and oyster sauce at my disposal.  A very sharp chili sauce which I found after coming to the US has  become indispensable now.  Today's recipe uses soya sauce and vinegar for sure but otherwise the flavors are more from the garlic, dry red chili and sesame oil making it piquant and I loved this variation.   It's a brave move to name this dish Szechuan because I am unable to vouch for authenticity.  However, after chasing the internet for some history I found that Szechuan cuisine originated in Sichuan Province in China and the cuisine used Sichuan pepper which makes all the difference.  I used regular chilies from the Indian store and hence this is probably more of a Indian Szechuan Chicken.  The only other reason I braved this move in naming it so is the liberal use of sesame oil, a generous amount of ginger and garlic.  Either ways it is tasty.  I know you have only my word to go by but try it for sure you will not be disappointed.

Ingredients:
1. Chicken Breast      - 2
2. Ginger                   - 1 Tbspn
3. Garlic                    - 2 Tbspn
4. Onions                  - 1/2 of medium
5. Cabbage               - a small wedge
6. Carrot                   - 1
7. Bell Pepper           - 1
8. Pepper                  - 1 tspn
9. Dry Red Pepper    - 10 nos
10. Tomato Ketchup - 1/2 Tbspn
11. Soya Bean          - 4 Tbspn
12. Scallions (spring onions) = 2 for garnishing
13. Rice Vinegar      - 1 Tbspn (most recipes for Schezwan I have seen Sherry being used.  I din't have any so used rice vinegar and I know this is not a preferred substitute.  Please use dry sherry if you have)
14. Sesame Oil         - 3 Tbspn (The taste is quite sharp, use canola oil and just a little sesame oil if you are not used to or like the taste of sesame oil.  The sesame taste is distinct and gives the dish a feel as if from a restaurant)

Method:
1. Marinate chicken with salt and pepper for at least 1/2 hour
2. Heat some oil in a wok and saute the thinly sliced chicken till the pink flesh turns white and its cooked through and keep aside
3. Add some more oil into the wok followed by chopped onions and saute for a couple of minutes
4. Tip in the chopped ginger and garlic in this order and saute
5. Add julienne carrots, cabbage and bell pepper sauteing after each addition
6. Add a tablespoon of rice vingegar, 2 tbspn soya bean sauce and check for salt and if needed
7. Move this off into another dish.
8. In the same wok add either 1 1/2 cups of chicken stock or water and let it boil
9. Add 1 Tbspn of corn starch into 1/2 cup of water and stir to dissolve
10. Pour this and 1 Tbspn ketchup and 2 Tbspn or soya bean sauce, thicken
11. Tip in the chicken and vegetables and stir in and serve hot over rice or cooked noodles

Notes:
1. When making chinese food I prefer having all the ingredients chopped and kept ready before the wok is heated
2. On medium high or high flame the ingredients and dropped in and cooked quickly
3. Make sure your chicken is cooked well
4. Szechuan cuisine uses star anise and brown sugar and you may use one of star anise when you start frying the onions and 1 tspn of brown sugar when you make the sauce
5. Since I did not want the sweetness and still have a little to bring the flavors together I used 1 Tbspn of ketchup.

Contributor: Sunitha