Vegetable

Masala Spice Beans cover shot

Masala Beans – The Perfect Side Dish To Spice Up Your Menu

Masala Beans - The Perfect Side Dish To Spice Up Your Menu

Masala Spice Beans cover shot

Masala Beans is something my mum always makes as the perfect side dish with Lamb Chops. When we talk about this – no one can understand the idea of pairing Lamb Chops with Beans. 

But, that’s the thing – Its not just any Beans. Its Masala Beans! Saucy, full of flavour and super easy. My mum always serves Masala Beans with Lamb Chops and Roti/Chapatti. The absolutely flawless combination.

This Masala Beans recipe is a marvellous idea to get that sauce fix for any meal. Wow Mummy: You’re a genius.

Here’s a secret: I dislike beans. Im just not a fan of the taste. But Masala Beans takes everything up a notch. Mmmm…I can happily eat it on its own with roti. So there’s that too – You instantly have an easy peasy lunch recipe too.

” When you add an Indian touch to something. Its special. Its like adding magic to the mix”

Ingredients

 NOTE: I used baking spoons and cups to help give you an exact measurement. I hope this makes it easy for you.

  • 2 small Onions
  • 2x 415g Heinz Beans tin
  • 1 Tblsp Oil
  • 1/2 tin Water (or 1/4 tin x2)
  • 2 Tsp Coriander Powder
  • 1 Tsp Salt
  • 1 Tsp Turmeric Powder
  • 1 Tsp Chilli Powder

How to cook it

That little bit of extra love and care...

  1. Grate the onions in a frypan and allow them to cook on medium heat with the oil, until golden brown.
  2. Meanwhile, prep by opening the 2 Heinz Beans tins.
  3. After the onions are golden brown in colour, turn the heat down to low.
  4. Now, gently pour in the 2 Heinz Beans tins.
  5. Add 1/4 water in each beans tin.
  6. Swish the water around for the water to marinate with the leftover sauce in the tin, before adding the water into the frypan.
  7. Season the Heinz Beans with the Salt, Coriander Powder, Chilli Powder and Turmeric Powder.
  8. Mix it all up. 
  9. Bring to a boil, then allow to simmer on low/medium heat for a further 2 mins. 
  10. Remove from the heat when it reaches your desired consistency.
  11. Make sure not to dry the sauce up too much. Keep it moist. 
  12. Serve hot and enjoy!

"Indian food is a journey of the senses. It's a journey that starts with the smell of spices, continues with the taste of the food, and ends with the feeling of satisfaction."

It would make me so so happy if you share your makings or your version of this recipe. It probably looks difficult, but its just a few basic ingredients that delivers a big bowl of unique flavours.  And honestly, there are no rules for food. You can always tweak it to your preference.

Why not share it with me on my Instagram page. Tag me in your posts so I can see your creative kitchen fun.

Masala Beans – The Perfect Side Dish To Spice Up Your Menu Read More »

Vegetable Curry served with fresh roti

Quick And Nutritious – Chicken Vegetable Curry

Quick and Nutritious - Chicken Vegetable Curry

Vegetable Curry served with fresh roti

Chicken Vegetable Curry is the easiest meal to cook ever! Thanks to my bestie aka mummy! Of course, that is if you have all the veg pre-washed, chopped and stored in the freezer. Suuper easy and get all the veggies nutrients in at the same time. Kids will have so much fun trying to scrape of the hecta hing (drum sticks). It’s something new for them.

Put everything into one pot, add the spices and you’re good to go! Sometimes, I add 2 tsp butter too. The taste of the butter melting into the veggies is something else.

Growing up, I always heard my uncles say that Nanima made the best Chicken Vegetable Curry. They could smell the fragrance of this dish all the way near school. They would run up the hill eagerly where nanima would be making fresh roti for her kids in the kitchen. They talk with a huge smile on their face, reminiscing in their mums memories.

It’s been over 15 years since they’ve tasted Nanimas food because she’s been living with arthritis. She hasn’t seen the upstairs of her own house in soooo long. And as the stories tell: Nanimas food was unbeatable.

I’ve never been able to taste her food myself so that’s something I wouldn’t know. I live it through my uncles lovely stories. Something they will always talk about and cherish close to their hearts.

Ingredients

 NOTE: To save time and effort when cooking Chicken Vegetable Curry – pre-wash, clean, and cut all of the vegetables (except for the big Onion and Tomatoes – add them fresh). Store them in individual bags and freeze them for later use. When you are ready to cook, simply remove the vegetables from the bags and add them to the pot. This will save you a significant amount of time and energy. Cooking will be so much easier!

I have included pictures of the vegetables below to give you an idea of how I cut and stored them into freezer. 

  • 6 Boneless Chicken pieces from a full cut chicken, chopped into cubes.
  • 10 Hecta Hing (Drumsticks) cut into 6cm sticks.
  • 1 Big Onion diced
  • 12 chopped Aubergine pieces
  • 1/2 tsp Ginger Garlic paste
  • 1 tsp Oil
  • A handful of Papdi Lilva
  • 2 Spring Onions finely chopped into small circles or a handful
  • Handful of chopped Fenugreek or Methi Leaves 
  • 1 tsp salt
  • 1/2 tsp Turmeric (Arad)
  • 1 heaped tsp Coriander powder
  • 1/2 tsp Chilli powder (Marcha)
  • 1 diced Vine Tomato or 2 small salad Tomatoes
  • 1/2 cup water

How to cook it

Let the Magic Happen :

  1. Add the small boneless, skinless chicken thighs to a pot. The Chicken pieces had a thin bone in them, which I removed. My mum says that this part of the chicken is more flavorful, otherwise I would have just used chicken breasts.
  2. Add the Chopped Aubergine pieces – big size.
  3. Add the Drumsticks into the pot.
  4. Add the Fenugreek leaves into the pot.
  5. Add the grated Onion.
  6. Add the Papdi Lilva.
  7. Add the Vine Tomato.
  8. Add the Spring Onions.
  9. Add the spices and the Ginger Garlic paste.
  10. Mix everything until thoroughly combined.
  11. Add 1/2 cup water to the pot.
  12. Fast heat until boiling and thereafter – turn down to low heat.
  13. Allow to cook approx an hour.
  14. Cover with lid. Check and mix every 15 minutes.
  15. If the chicken and vegetables are not yet cooked through, add a small amount of water to the pan.
  16. Once the chicken and vegetables are cooked through, cook over high heat until the water has evaporated and the dish is no longer watery.
  17. Serve the vegetable curry with fresh Roti or Chapattis. And YES to some mango pickles on the side 🙂

AN INSIGHT INTO THESE VEGETABLES

Papdi Lilva

boosts immune system, improves eyesight and controls blood sugar level.

Aubergine

High fibre, low-calorie and a source of antioxidants. From reducing the risk of heart disease to helping with blood sugar control and weight loss…

Onion

Rich in Antioxidant compounds and a good source of vitamin C, vitamin B6, potassium and folate, while having anti-bacterial properties.

Drum Sticks

High on vitamin C and antioxidants, drumstick helps to combat against common cold, flu and common infections. Anti-inflammatory and anti-bacterial properties of drumstick helps with asthma, cough, wheezing and other respiratory problems.

Fenugreek Leaves

Excellent source of vitamin K. Helps control cholesterol and beneficial for Diabetes. Aid for Nursing mothers. Helps to prevent Osteoporosis, anemia, while having anti-cancer properties.

Tomatoes

Ease inflammation, boost your immune system, lower your cholesterol levels, and keep your blood from clotting. Its nutritional content supports healthful skin, weight loss, and heart health.

Eat Your Veggies.

It would make me so so happy if you share your makings or your version of this recipe. It probably looks difficult, but its just a few basic ingredients that delivers a big bowl of unique flavours.  And honestly, there are no rules for food. You can always tweak it to your preference.

Why not share it with me on my Instagram page. Tag me in your posts so I can see your creative kitchen fun.

Quick And Nutritious – Chicken Vegetable Curry Read More »