[TDG: What Would Mom Say?]

Very fun article!! My chef brother-in-law -- who gave up working with foodstuffs to work with wood as a guitarmaker -- uses bottled garlic and other convenience items when he cooks at home. He can't be bothered with all the prep ... And all his food turns out absolutely delish!

[The Spice is Right]

Hey, I happened to meet Monica Bhide at the Cookbook Store in Toronto when she was doing a signing for her cookbook! I was looking for a gift for a friend who loves Indian food, and tasted some samples from Monica. YUM!! Well, I bought The Spice is Right for my friend -- and gave it to her on the condition that she would cook for me from the book. Which she has. We really like all the recipes we've tried. So, in the spirit of the season, here is one of my favs. Season's Eatings ...

Indian Green Beans with Grated Coconut

Yield: 6 servings

1 tbsp vegetable oil

1 tsp mustard seeds

Pinch of asafetida

½ lb. chopped green beans  

1 dried red chile  

½ tsp turmeric

½ tsp red chile powder

1 cup water

Salt to taste

2 tbsp finely chopped fresh coriander

1 tbsp unsweetened desiccated coconut

1 tsp butter

In a large nonstick skillet, heat the oil over medium heat. Add the mustard seeds and asafetida. When the mustard seeds begin to crackle, add the green beans. Sauté for 1 minute. Add the dried chile, turmeric, and chile powder. Sauté for 2 minutes.

Add the water and salt. Cook, uncovered, until the beans are tender and all the water is absorbed (about 10 minutes). Add the coriander, coconut, and butter; sauté for about another minute to mix all the flavors. Serve hot.

Variations: You can add ½ cup of diced potatoes to this dish. Add the potatoes before adding the green beans and sauté for 3 to 4 minutes. Then add the green beans and continue with the recipe.

thanks Moosie and welcome. This one is my favorite for the holidays as well. Makes a perfect side. I am so glad you enjoyed it. Did you friend like it as well?

Hi, My friend enjoys the Grean Bean recipe but she prefers to singe her tastebuds on your spicier recipes! What is your favorite "HOT HOT HOT" recipe from Spice is Right?

[The Spice is Right]

Thanks for sharing this recipe from The Spice Is Right.

What do you like about this bean dish?  What makes it your favorite?

What do you think of the preparation?

Grean beans are my favorite veggie ... I know, I know not very fashionable! So, this recipe is a way to make grean beans taste a little more exotic for me. The recipe is easy to prepare -- another important criteria. I love cooking but have no patience for long, involved recipes. I figure if I need to be in the kitchen for hours, I'd rather someone else do the work. Hey, someone has to support the restaurants!

[The Spice is Right]

Hey, I happened to meet Monica Bhide at the Cookbook Store in Toronto when she was doing a signing for her cookbook! I was looking for a gift for a friend who loves Indian food, and tasted some samples from Monica. YUM!! Well, I bought The Spice is Right for my friend -- and gave it to her on the condition that she would cook for me from the book. Which she has. We really like all the recipes we've tried. So, in the spirit of the season, here is one of my favs. Season's Eatings ...

Indian Green Beans with Grated Coconut

Yield: 6 servings

1 tbsp vegetable oil

1 tsp mustard seeds

Pinch of asafetida

½ lb. chopped green beans

1 dried red chile

½ tsp turmeric

½ tsp red chile powder

1 cup water

Salt to taste

2 tbsp finely chopped fresh coriander

1 tbsp unsweetened desiccated coconut

1 tsp butter

In a large nonstick skillet, heat the oil over medium heat. Add the mustard seeds and asafetida. When the mustard seeds begin to crackle, add the green beans. Sauté for 1 minute. Add the dried chile, turmeric, and chile powder. Sauté for 2 minutes.

Add the water and salt. Cook, uncovered, until the beans are tender and all the water is absorbed (about 10 minutes). Add the coriander, coconut, and butter; sauté for about another minute to mix all the flavors. Serve hot.

Variations: You can add ½ cup of diced potatoes to this dish. Add the potatoes before adding the green beans and sauté for 3 to 4 minutes. Then add the green beans and continue with the recipe.