Rum Cake

Rum is distilled from sugarcane juice or sugarcane molasses.If drinking Rum can become an addiction, so can eating Rum cake. A slice of Rum cake with a hot cup of coffee or tea is delicious for breakfast or snack.The perfect Rum cake is soft and Moist and has a lingering taste and aroma of rum.

If a recipe just tells you to use rum without mentioning the type, use dark rum. Dark Rum is generally aged longer, in heavily charred barrels and has a much stronger flavor than the light version.If there is a particular dark rum that you prefer, use it. You will enjoy the cake that much more!

 

Ingredients:

1. Yellow Cake mix - 1 pack (Pillsbury or Betty croker)
2. Eggs - 4 (The recipe calls for 3 but add an extra egg)
3. Water - 1 cup
4. Vegetable oil - 1/3 cup
5. Dark Rum - 1/4 cup

For the glaze

1. Unsalted butter - 2 sticks (1 cup)
2. Sugar - 1 cup(I generally use 3/4 cup since I don't like it too sweet)
3. Rum - 1/2 cup
4. Water - 1/4

Method:
Butter a bundt cake pan or any pan you are going to bake the cake in(If you have a bundt pan use it - The cake texture and taste is better)
Heat the oven to 350 degrees F.
Add all the ingredients for the cake into a medium sized bowl and beat with a hand mixer for 5 minutes.
Pour batter into the buttered pan and bake for 45 - 50 minutes.(Test with a tooth pick to see if the cake is cooked)
5 minutes before the cake is done make the glaze.
Combine all the ingredients for the glaze in a small saucepan and bring to a simmer and turn the flame off.
As soon as you take the cake out of the oven - while it is still hot pokes a few holes on the cake and pour the rum butter sauce over the cake.Let the cake soak the glaze.
Allow it to cool completely before un-moulding and cutting.
Tastes better a day after.

Thairu Sadam / Curd Rice

This is one dish that is close to my heart for the reason that it transports me back to my childhood days.I have vivid memories of traveling during vacation time when we would carry packed lunch with us ,so that we can have it on the way. The vacation spots were almost always remote villages where there was nothing but wild animals and forests all around - like Marayur , Mattupetty , Bison valley etc.We would stop someplace where there was a waterfall or a small stream and wash up and then have lunch. It was with immense pleasure that we kids would open the pothichoru wrapped up in an old newspaper sheet that enclosed the plantain leaf that would be stuffed with either curd rice or plain rice with omlette , fried fish and some kind of chammanthi.The side dishes would be wrapped in smaller plantain leaves.I still love food wrapped in Banana leaves for the taste and the memories it brings back.





















Ingredients:

1. Cooked Basmati rice - 2 cups (rice cooked until soft is best for this preparation)
2. Curd/plain yogurt - 1 cup (medium sour - not too sour if the curd is too sour you can mix it with some milk)
3. Dry red chilly - 1
4. Green chillies - 2 cut into rings
5. Ginger - 1/2 tsp chopped
6. Mustard seeds - 1/4 tsp
7. Curry leaves - 2 springs
8. Hing/Asafotida/Kayam - 1/4 tsp
9. urud dal - 1/2 tsp
10. Oil - 1 tsp
11. salt - to taste

Method:
Heat oil and add in the mustard seeds, when it splutters add the dry red chilly and urud dal and fry until the dal is golden brown.
Add in the ginger, green chillies ,curry leaves and hing and saute for 2 minutes.
Turn the flame off and add the cooked rice and salt to taste and mix well.
Add in the yogurt and combine.
Serve with lime or Mango pickle , Mulaku kondattam or any mezhukkupuratti.
You should be able to taste the ginger , curry leaves and the hing.

Red Shen Choy Thoran

Ingredients:

1. Shen choy - 1 bunch of about 1.5 lbs(cut thin)
2. Grated coconut - 1/2 cup
3. green chillies- 5 cut into rings
4. garlic - 3 cloves chopped
5. shallots - 8 chopped
6. curry leaves - 1 spring
7. Oil - 1 tbsp
8. Mustard sees - 1/2 tsp
9. Turmeric powder - 1/4 tsp
10. salt - to taste

Method:
Rinse the Shen Choy in several changes of water to get the soil out of it . Drain well before proceeding to cut it.
Heat oil in a pan and splutter the mustard seeds.
Add in the garlic,onion and green chillies and turmeric powder and saute.
Add the cut greens and stir in an open pan until it wilts (If there is lot of water content - keep on high flame and let the water evaporate)
Add in the grated coconut and salt to taste .
Stir and cook covered for another 5 minutes until the mixture is dry and the leaves are cooked.

Tomato Pepper Chicken

Ingredients:

1. Chicken - 2 pounds cut into small pieces (skinless but with bones)
2. Tomatoes - 4 sliced
3. Onions - 3 sliced thin
4. Pepper - 1 tbsp crushed
5. Green chilly - 3 slit
6. Chilly powder - 2 tbsp(mix of spicy and kashmiri chilly, if using spicy variety reduce accordingly )
7. Coriander powder - 2 tbsp
8. turmeric powder - 1/2 tsp
9. Ginger - 1 inch piece chopped
10. Garlic - 1 pod (15-20 cloves)peeled and chopped
11. Curry leaves - 2 springs
12. meat masala - 1 tbsp (cardamom,fennel,cinnamon,cloves - crushed to a coarse powder)
13. Oil - 4 tbsp

Method:
Wash and drain the chicken and keep aside.
Heat oil in a frying pan and add in the sliced onions and salt to taste, fry until it is light brown.
Add in the crushed pepper, meat masala, coriander powder, chilly powder and turmeric powder and saute for 5 minutes on low flame.
Add in the tomatoes and curry leaves and saute until tomatoes are cooked and oil starts separating.
Add in the chicken pieces and salt to taste and stir well.
Cook covered on meduim flame for 15 minutes.
Remove lid and stir , add in the slit green chillies, if the chicken has too much gravy - cook it in an open pan until it thickens and the chicken is cooked through and the gravy is thick.
Serve with rice or Roti.

Key Lime pickle with Raisins

Ingredients:

1. Key limes - 30
2. Raisins - 3 tbsp
3. Dry red chilly - 25 seeds removed
4. Vinegar - 1/2 cup
5. Red chilly powder - 2 tbsp
6. turmeric powder - 1/2 tsp
7. methi seeds - 1/2 tsp
8. mustard seeds - 1 tsp
9. Garlic - 1 pod
10. Ginger - 2 inch piece chopped
11. Hing/asafotieda - 1/2 tsp
12. Curry leaves - 2 springs
13. salt - to taste
14. Sugar - 2 tbsp
15. Oil - 1/2 cup

Method:
Wash the key limes and steam them for 15 minutes and keep aside to cool.
Cut each into 4, mix in enough salt and 2 tbsp of sugar and store in a clean dry jar for a week.
Soak the raisins and dry red chillies in vinegar overnight.
Grind this to a fine paste.
Heat oil in a pan and add in the mustard and methi seeds.
After it splutters add in the garlic and ginger and stir-fry until light golden .
Add in the curry leaves,hing and red chilly raisin paste and stir-fry for 5 minutes.
Add in the chilly powder and turmeric powder and saute for a minute.
Turn the flame off and add the marinated limes to the masala and mix well, taste for salt and add more if needed.Store in clean dry bottles.

Chundum Koonum Thoran / Button Mushroom and Banana Blossom Stirfry

The flavor experienced from eating mushrooms, or any other food for that matter , comes from a combination of taste, texture, temperature, spiciness, and aromatic qualities.Taste is one component of flavor and is thought to be limited to the perception of sweet, sour, salty, bitter, and savory.

The Button mushroom has a spongy texture and is a bit rubbery and the flavor is bland/mild when compared to other types of mushroom.Due to this quality it is very absorbent and accommodates seasonings well. The white button also has a high water content which works perfectly in this recipe.

Banana blossom has a high fiber content and might not appeal to everyone- Combining it with mushroom really transformed both the taste and texture of the mushroom as well as the banana blossom.It is a very good combination.

Ingredients:

1. Banana blosson/Vazha chundu - 1 medium sized (remove the dark purple petals and use only the light creamish colored part)
2. Button mushroom - 1 pack (1/2 lb) chopped fine
3. grated coconut - 1/2 cup
4. Green chillies - 3 chopped
5. shallots - 5 chopped
6. curry leaves - 2 springs
7. mustard seeds - 1/2 tsp
8. Turmeric powder - 1/4 tsp
9. salt - to taste
10. Garlic - 2 cloves chopped fine
11. Oil - 1 tbsp

Method:
Heat oil in a pan and add in the chopped shallots, chillies,curry leaves and garlic and saute for a minute.
Add in the mushroom and stirfry for a minute.
Add in the turmeric powder and chopped banana blossom and salt to taste.
Stir well , cover and cook until the banana blossom cooks, about 10 minutes.
The mushroom gives out enough water for the banana blossom to cook.
Open the pan and add in the grated coconut and stirfry for 2 minutes and let the mixture dry if there is any moisture content left.
Serve with rice.

Chakka Puttu

For best results the flour for puttu should not be too fine. Midhila brand of puttu podi is the best I have used so far.It is locally prepared and packed in Kannur - maybe that is the reason why it tastes so good :) .

Ingredients:

1. Jack-fruit flesh - 10 pieces (if you dont have fresh jackfruit you can substitute with canned variety, even though fresh is best)
2. Rice flour/Puttu podi - 1 cup
3. salt - to taste
4. Grated coconut - 1/2 cup
5. sugar - 1tsp
6. water - as needed

Method:
Cut the jack fruit into small pieces and mix it with the sugar and grated coconut and keep aside.
Mix the rice flour with salt to taste.
Sprinkle water into the rice flour and mix well without forming lumps (Start with 1/4'th cup water) Add more water as required.
If you grab a handful of flour and squeeze with your hand it should hold shape and if you press it again it should crumble - that is the consistency you want the flour to be in once you have added water. There is no exact measurement for rice flour to water ratio since each brand of flour would need a different amount of water depending on how it has been fried etc.
Proceed to make puttu - fill the puttu pot half the way with water and set to heat.
Add a layer of puttu powder followed by the jack fruit mix into the puttu maker, alternate the layers until it is filled.
Steam this for 10 minutes.Serve hot.

Oven Roasted Chickpeas

 Ingredients:

1. Chickpeas - 2 cups soaked overnight OR you could use canned chickpeas rinsed and drained.
2. Olive oil - 2 tsp (you can use any oil )
3. salt - to taste
4. Red chilly powder - 1.5 tsp
5. Garlic powder - 1/2 tsp
6. Onion powder - 1/2 tsp
7. Oregano & Thyme - 1/4 tsp(optional)
8. Curry leaves - 2 springs.

Method:
If using dried chickpeas, pressure cook them until soft (do not over cook it should still retain its shape) Keep them on the stove so that the mixture gets dry.
For canned chickpeas, rinse well and drain.
Preheat oven to 425°F.
Place chickpeas on baking/cookie sheet in single layer and roast for 15 minutes. Stir or shake the pan in between so that they dont get burnt.
Take the chickpeas out of the oven and add to a bowl and combine the chickpeas with the oil,salt,chilly, garlic, onion, oregano,thyme powders and sprinkle the curry leaves on top.
Return the chickpeas mixture back out on baking sheet. Roast between 5 and 15 more minutes, until they're browned and crunchy.
Once you add the spice powders check every 5 minutes so that the powders dont get burnt.

Pull apart Dinner Rolls

Ingredients:

1. Bread flour - 3 cups( if you don't have bread flour use all purpose flour/maida)
2. Yeast - 3 tsp
3. Warm water - 1/4 cup
4. Warm Milk - 1 and 1/4 cup
5. Butter - 3 tbsp
6. Sugar - 3 tbsp
7. salt - 3/4 tsp

Method:
Warm the milk and add the butter to it so that the butter melts.Keep this aside.
Add the sugar and yeast to the warm water and mix well, keep aside until yeast is bubbly.
Sift the salt and flour together and add to a bowl.
Pour in the yeast mixture and mix with a spoon.
Pour in the milk mixture and mix well.The mixture will be sticky, but dont add in more flour unless it is absolutely necessary.
Sprinkle some flour on the kneading surface and scrape the dough onto it.
Apply flour to your hands and knead the mixture to a soft elastic dough (5-8 minutes).
It is okay for the mass to be slightly sticky.
Keep this dough in an oiled bowl and cover it with a plastic wrap or damp towel.
Let this rest in a warm place until doubled(about 1.5 hours)
Turn out this dough on a floured surface and roll it out into a square.
Divide it into 12 pieces(cut with a knife)
Shape them into rolls or rounds, they dont have to be perfect shaped.
Take the tray that you will use to bake the rolls in and place each roll about an inch apart.
Cover with damp towel and keep aside for another 45 minutes to raise.
Bake them in a pre heated 350F oven for 20-30 min until golden brown.
Before the last 5 minutes brush the top of the rolls with melted butter or egg-wash(egg white beaten with 1 tbsp of water - this helps give it the shine)
serve warm with butter.

koon Mutta Thoran /Stirfried Mushroom with eggs

Ingredients:

1. Enoki mushroom - 1 pack (12 oz) you can use button mushroom instead.
2. Eggs - 3
3. Grated coconut - 1/2 cup
4. Mustard seeds - 1/4 tsp
5. Green chillies - 5 chopped
6. Shallots - 5 chopped
7. Curry leaves - 1 spring
8. Pepper powder - 1/4 tsp
9. Salt - to taste
10. Oil - 2 tbsp

Method:
Wash, drain and cut the mushroom into small pieces. Since I used the tiny variety I did not cut them.
Heat oil in a pan and add the mustard seeds.
When it splutters add in the shallots and green chilly and mushroom and stirfry until the water conten in the mushroom is gone.(Mushroom usually gived out a lot of water so while cooking keep it on a high flame uncovered and stir fry until dry).
Once the mushroom is dry push it to the side of the pan and add the remaining oil .
Break in the eggs and sprinkle the pepper powder and salt to taste and scramble it.
Add in the grated coconut and stirfry the egg until almost cooked.
Stir the egg mixture with the mushroom mixture and fry until dry.

Moongra Bean Thoran

It was out of curiosity that I got some of these peculiar looking beans ,they were labeled Moongra beans at the store. There was an elderly middle eastern lady picking some up and I had asked her how she cooked them - she said she cooks it with potatoes . I should have followed her recipe ,instead I opted to make a thoran out of it just like beans.Next time around I will cook them with potatoes.

The verdict - It does not taste like beans at all , it retains a nice crunch even after cooking for a long time and tasted kind of like a cross between a radish and spring onions.I wont say that it is bad , but it wasnt wooow either.Later I did some research on them online and read that it was also called Singri,Moongra or Rat tailed Radish.

Ingredients:

1. Moongra beans - 1 lb remove the ends and cut into small pieces
2. Grated coconut - 1/2 cup
3. Green chillies - 5 chopped
4. Onion - 1/2 of 1 chopped
5. Garlic - 1 clove chopped
6. Curry leaves - 1 spring
7. Turmeric powder - 1/2 tsp
8. mustard seeds - 1/2 tsp
9. Oil - 1 tbsp
10. salt - to taste


Method:
Mix together with your hand the grated coconut , garlic,onion, green chillies, curry leaves, turmeric powder and salt to taste and set aside.
Heat oil in a pan and add the mustard seeds, when it splutters add in the beans and salt to taste and stirfry for 2 minutes.
Make some space in the center of the pan and add in the coconut mixture and cover with the beans and cook on medium flame in a covered pan until the beans are cooked ( 15 minutes).
Remove the lid, mix well and fry for another minute .
Serve with rice.

Beef Curry with Potatoes

Ingredients:

1. Beef - 2 lbs
2. Green chillies - 3 slit
3. Vinegar - 2 tbsp
4. Garlic - 1 pod peeled and chopped
5. Ginger 1 inch piece chopped
6. Salt - to taste
7. Meat masala crushed - 1 tbsp (mixture of 3 cardamom, 3 cloves, 1/2 inch cinnamon,1/2 tsp fennel seeds, 1/2 tsp pepper)
8. Turmeric powder - 1/2 tsp
9. Potato - 1 big peeled and cubed
10. Onion - 2 chopped
11. Tomatoes - 1 chopped
12. Coriander powder - 2 tbsp
13. chilly powder - 1 tbsp
14. Oil - 2 tbsp
15. Coconut milk - 1 cup (optional)

Method:
Add the beef,1 chopped onion,green chillies, meat masala, vineger, turmeric powder , salt to taste, ginger and garlic to a pan and mix well.
Cook this covered on medium for 15- 20 minutes without adding water.The meat will give out enough water , if you feel it is too dry add in 1/4 cup water and cook .
When the beef is 1/2 cooked add in the diced potatoes and continue cooking until the meat and potatoes are cooked.
At this point you can keep the meat in the refrigerator for up to a week , and make the curry at a later time.
Heat oil in a frying pan and add the rest of the chopped onions fry until slightly brown.
Add in the corriander and chilly powder and saute until raw smell is gone.
Add in the tomatoes and saute until tomatoes are cooked.
Add in the cooked beef and curry leaves and mix well.
Add 1/2 cup water or the coconut milk to the pan in wich you cooked the beef swirl it around and get all the bits of beef gravy and pour it into the beef mixture and bring to a simmer.
Serve with Rice, appam,chappathi , idiappam etc.

Mango milk shake with vanila icecream

 

Ingredients:

1. Ripe Mango - 1 big peeled and cut into slices (you can use mango pulp also)
2. Milk - 1.5 cups
3. vanilla ice cream - 1 cup
4. Ice cubes - 5
5. Sugar - 3 tsp or more if the mango is not sweet

Method:
Add all ingredinets into a blendeer and process until smooth.
Serve cold.

Peechinga Unakka chemeen Charu curry

Ingredients:

1. Dry shrimp - 1 cup
2. Beerakai/Peechinga - 2 medium sized skin scraped and cut into small pieces
3. Tomatoes - 2 chopped
4. Onion - 1 small chopped
5. Shallots - 3 sliced thin
6. Green chillies - 5 slit
7. Grated coconut - 1/2 cup
8. Turmeric powder - 1/2 tsp
9. Salt - to taste
10. Mustard seeds - 1/2 tsp
11. Oil - 3 tbsp
12. Chilly powder - 1 tsp
13. Vinegar - 1 tsp
14. Curry leaves - 2 springs

Method:
To prepare the dry shrimp
Remove the head and wash the smrimp few times in water, this helps remove any sand particles in it.
Drain the water and keep aside.
Heat a pan and add in the shrimp and dry roast until the water is gone and the shrimp are almost dry.
Add in 1.5 tbsp of oil, vinegar, chilly powder and salt to taste and stir fry the shrimp for 5 minutes until it is fried.Remove from heat and keep aside.
Keep 1 tbsp of the fried shrimp aside for garnish and crush the rest of them (in a food processor or with a stone stone into a coarse mixture).
Grind the grated coconut with the turmeric and 1/2 cup water to a smooth paste.
Add the beerakai, chopped onions,slit green chillies,tomatoes salt to taste and crushed shrimp to a pan and add 1/2 cup water and cook until the vegetable is soft.
Add in the ground coconut paste and stir well.
Simmer on low flame until it is warmed well, turn of the flame and keep covered.
Heat 1.5 tbsp oil in a pan and splutter the mustard seeds, add in the sliced shallots and curry leaves and fry until golder brown.
Pour this into the curry and stir well. Garnish with the whole fried shrimp that you saved.
Let it sit for 30 minutes for the flavors to blend.
If tomatoes are not sour enough you can add some vinegar to taste.

Chicken with Cilantro , Tomatoes and Onion seeds

Ingredients

1. Chicken - 2 lbs (with bones you can use thighs or assorted pieces from a whole chicken, I used half of 1 chicken)
2. Onions - 2 big sliced thin
3. Tomatoes - 3 medium sized chopped into cubes(I used 8 cocktail tomatoes)
4. Green chillies - 2 slit
5. Chilly powder - 2 heaped tsp
6. Corriander powder - 2 heaped tsp
7. Turmeric powder - 1/2 tsp
8. Kalonji - 1/2 tsp (optional )
9. Ginger - 1 inch piece chopped fine
10. Garlic - 10 cloves chopped fine
11. Cilantro - 1 bunch (stems and leaves chopped)
12. Curry leaves - 2 springs
13. Oil - 4 tbsp
14. Meat masala - 1 tbsp (3 cardamom, 2 cloves, 1/2 inch piece cinnamon,1/2 tsp fennel seeds, 1/2 tsp black pepper  - all crushed together)

Method:
Heat oil in a nonstick frying pan and add in the onions and salt to taste and saute until the onions get light golden brown.
Add in the crushed masala and fry for a minute.
Add in the corriander, chilly and turmeric powder and saute on low flame until the raw smell is gone.
Add in tomatoes and 1/2 of the cilantro and stir fry until the tomatoes cook and start disintegrating and oil starts coming  out of the masala.
Add in the chicken pieces and salt to taste and stir fry for 5 minutes.
Cover and cook on medium flame for 10 minutes.
Check if the mixture is too dry and if it is , add 1/4 cup of water and cover and cook until chicken is cooked and the gravy is thick.(It is best to cook all meat in its own juices , adding water dilutes the flavor and prevents the masala from getting into the meat. When you are preparing gravy dishes also it is best to add water/coconut milk etc after the meat is first cooked in its own juices.)
Add in the remaining Cilantro , curry leaves and split green chillies  and fry for 2 minutes .
Sprinkle with toasted Kalonji and serve.

Thakkali Peera / Tomatoes with grated coconut

Ingredients:

1. Tomatoes - 5 cut into big slices (You can use ripe tomatoes or a mix of raw and ripe tomatoes)
2. Shallots - 5 sliced
3. Green chillies - 8 slit
4. Grated coconut - 1.5 cups
5. Turmeric powder - 1/2 tsp
6. salt - to taste
7. Curry leaves - 2 springs

Method:
Mix all the ingredients together in a clay pot or a pan ,add half a cup of water and cook covered for 10 minutes.
Remove the lid and if there is too much gravy , simmer until the gravy is reduced.
Serve with rice and fish fry.

Crawfish & Crab Roast

Crayfish, crawfish, or crawdads are freshwater crustaceans resembling small lobsters, to which they are related. They are eaten all over the world. Like other edible crustaceans, only a small portion of the body of a crayfish is edible. In most prepared dishes only the tail portion is served.

It is my first time cooking them and I had picked up some big live crawfish at the Korean store(around 2 pounds).Even though they looked like a lot - by the time I boiled and cleaned them there was hardly 1 cup of meat left, so I combined them with crab.


















Ingredients:

1. Crabs - 5 (I used blue crabs)
2. Crawfish - 2 lbs
3. shallots - 1/2 cup chopped
4. Ginger - 1/2 inch piece cut into big pieces
5. Garlic - 8 cloves chopped fine
6. Chilly powder - 1 tsp
7. Corriander powder - 1 tsp
8. turmeric powder - 1/2 tsp
9. Cocum/Kudam puli - 3 pieces soaked in water OR you can use tamarind instead if you dont have cocum.
10. Curry leaves - 1 spring
11. Salt - to taste
12. Oil - 4 tbsp.

Preparing the crawfish:
Wash the live crawfish well under running water and keep aside.
Add 2 cups of water in a sauce pan and bring to a simmer.
Add the crawfish into the water and boil for 5 minutes
Drain the water and let the crawfish cook.
Twist the head off and remove the peel like you would do for shrimp.
Remove the vein that runs alond the back and keep the meat aside.
 

Method:
Clean and cut the crab into 2 pieces.
Into a frying pan and add in the shallots, ginger,garlic, corriander powder, chilly powder, turmeric powder, cocum water, salt to taste and 1/2 cup of water.
Cover and cook until the water is evaporated and crab is cooked( around 10 minutes).
Add in the cooked crawfish meat and stir .
Heat oil in a nonstick pan and add in the curry leaves and stirfry .
Add in the cooked crab crawfish mixture and stirfry until slightly dry and browned.

NOTE: If you are using only crawfish you can cook it as follows.
Heat oil in a fryiong pan and add the shallots ginger and garlic and saute until it starts to turn light brown.
Add in the corriander,chilly and turmeric powder and stir for 2 minutes.
Add in 1 chopped tomato instead of the cocum and stirfry until the tomaro is cooked.
Add in curry leaves and the crawfish meat and fry until dry and slightly browned.

Sambar beans Thoran

I have always known these beans as Sambar beans , maybe because in kerala homes it is probably used only in Sambar .In the hostel mess it is a different story ,these slightly bitter beans used to be served very frequently in our college hostel . These beans are also known as cluster beans or guar beans or kothamara or amaraykka.

Ingredients:

1. Guar beans - 1 lb remove the ends string and cut into small pieces
2. Grated coconut - 1/2 cup
3. Green chillies - 5 chopped
4. Onion - 1/2 of 1 chopped
5. Garlic - 1 clove chopped
6. Curry leaves - 1 spring
7. Turmeric powder - 1/2 tsp
8. mustard seeds - 1/2 tsp
9. Oil - 1 tbsp
10. salt - to taste

Method:
Mix together with your hand the grated coconut , garlic,onion, green chillies, curry leaves, turmeric powder and salt to taste and set aside.
Heat oil in a pan and add the mustard seeds, when it splutters add in the beans and salt to taste and stirfry for 2 minutes.
Make some space in the center of the pan and add in the coconut mixture and cover with the beans and cook on medium flame in a covered pan until the beans are cooked ( 8 minutes).
Remove the lid, mix well and fry for another minute .
Serve with rice.