Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Friday, April 22, 2011

Achingapayar/ String Beans, Kizhangu/ Potato Mezhukkupuratti

Recipe No: 244
This is one of my favorite combinations… why? Well, being crazy about Potatoes, my kids  will eat the Beans while trying to get more Potatoes… This is a combo that I saw during a fellowship in our Church and was amazed to see how kids were enjoying it. It became very frequent in my household ever since. It is very simple, but I want to show the combination and if it make your kids eat Beans well, that’s a bonus too…
Ingredients                                         Serves 6-8
  • Achingapayar/ String Beans….350 grams (cut into 1 ½ inch pieces; about 3 cups)
  • Potato…………………………………250 grams/ 2 small ones (cut into 1 ½ inch pieces)
  • Turmeric Powder…………………1/2 Teaspoon
  • Crushed Dry Red Chilly……....1/2 - 1 Teaspoon (alternatively use ¼ Teaspoon Red Chilly Powder)
  • Oil……………………………………..2-3 Tablespoons
  • Mustard Seeds.......................1/2 Teaspoon
  • Shallots crushed………………...1/2 Cup
  • Garlic crushed………………..….6 Big cloves
  • Curry Leaves...…………….……..2 sprigs
  • Salt as needed
Method of Preparation
  1. Mix together Beans, Potato, Turmeric Powder, Red Chilly Powder/ Crushed Red Chilly and Salt together with ½ cup Water and cook on a medium flame in a wide pan till everything is cooked and the Water has evaporated. Switch off the heat (let them cool completely.) and keep aside till ready to be used.
  2. Heat Oil in another wide pan and splutter the Mustard Seeds.
  3. Saute crushed Shallots, Garlic and Curry Leaves until wilted and add the precooked Beans and Potato.
  4. Mix well gently and over a medium flame let it fry to a desired level. Don’t stir too much, but do turn it over once in a while to ensure even browning. If you know how to toss (without stirring) that will keep the Potatoes intact.
  5. Serve hot/ warm with rice.
Notes:
  • Cooking the Beans and Potatoes in a wide pan will ensure even cooking, without breaking the Potatoes. (If using a deep pan you will have to stir more to get everything cooked which may break the Potatoes.)
  • Don’t overcook the Beans and Potatoes or the Potatoes will break very easily while frying and will make the stir fry mushy.
  • Don't use a very high flame to fry; it will burn the Potatoes and Beans without evenly frying them.
  • Use more Oil if necessary, but if using a good non stick pan or a seasoned wok that won’t be necessary.
  • You can store the cooked Beans and Potatoes in the refrigerator and fry them only when necessary.
  • Potatoes will withstand breaking more if you fry them after cooling. (So frying it after refrigeration is better.)







Make it, enjoy the deliciousness and 
serve it to your family with love…

5 comments:

Now Serving said...

That is a win-win combination! yummy curry!

Reshmi Mahesh said...

I have never tried potato with payar in mezhukkupuratti...looks delicious...

sojo said...

love this!!!!!

Kalpana Sareesh said...

yumm yumm

the-second-hands said...

i tried this and it turned out awesome and very delicious. thank you!! :)

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