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Beena's recipes from Kochi - recettes de Beena de Kochi

Lors de notre séjour chez BEENA, à Cochin, nous avons pu savourer quelques spécialités "maison".

Voici quelques recettes recueillies par une autre voyageuse, Elizabeth ! Régalez-vous !

Here are some home- made recipes from Beena, written by Elizabeth, another traveller. Enjoy !

OKRA (LADY’S FINGERS)

 heat coconut oil, fry black mustard seeds, reduce temperature, fry curry leaves, add chopped onions, add ground turmeric, add okra (whole) season with salt, pepper, add one green chilli chopped, simmer until done.

GREEN BEANS 

heat coconut oil, fry black mustard seeds, fry curry leaves, reduce temperature, add one green chilli, chopped, add ground turmeric season with salt and red chilli powder, add chopped green beans, add a little water, simmer until done.

CARROTS 

heat coconut oil, fry black mustard seeds, fry curry leaves, reduce temperature, add chopped shallot onion, add ground turmeric add grated carrots, add grated coconut, season with salt and a little cumin, add one green chilli, chopped, simmer until done.

BEET ROOT 

heat coconut oil, fry curry leaves, reduce temperature, add finely grated beetroot (raw), add one green chilli, chopped, season with salt, simmer for a few minutes ; meanwhile put in blender: ground coconut (about same amount as beetroot), curd/yoghourt, mustard seeds, salt, blend all ingredients well and add to beetroot, simmer for another few minutes.

 WHITE CABBAGE 

heat coconut oil, fry black mustard seeds, fry curry leaves, reduce temperature, add grated ginger, add chopped onions, add ground turmeric, add finely chopped cabbage, season with salt, add ground coconut, simmer until done.

CHAPATI 

mix wheat flour with water and a little salt to make a dough, add a little oil (about one teaspoon), knead to a ball, sprinkle corn flour on a board, and dip your hands also in corn flour, form little balls and roll with rolling pin into chapatti shape, bake in a hot pan without oil, turn several times, prinkle a few drops of oil on each chapatti.

FISH (KINGFISH) 

season pieces of fish with red chilli powder, salt, pepper, turmeric and rest for about one hour, fry in coconut oil