Woman's Era - - Editorial -

IN­GRE­DI­ENTS: For tur­tle beans:

These are black beans we have re­placed them with small sized red ra­jma 1 cup red ra­jma 1 onion – diced 4 pinches or quar­ter tsp sodi-bi­carb 3 tbsp olive oil

1/ tsp pa­prika 2 1 tsp oregano pow­der 2 tsp chopped pars­ley 1 tsp black pep­per 2 tsp le­mon juice 2 pods gar­lic

1/ cup co­rian­der roots finely 2 chopped to give the fla­vor

For chipo­tle creamed corn:

1-2 dried chipo­tle chill­ies 1 cup corn niblets 3 tbsp olive oil 2 pods gar­lic 1 tsp le­mon juice 200 gm fresh cream salt to taste


To pre­pare the beans: Soak the ra­jma overnight and then pres­sure cook af­ter adding salt to taste and the sodi-bi­carb. Cook till ten­der. Cool and keep aside. Heat the oil in a pan and add the onions and

gar­lic and stir fry till translu­cent. Add the cooked beans and the spices adding the spices.

Cook on low heat for 2-3 min­utes. Add the chopped co­rian­der leaves and pars­ley and also the le­mon juice. Cook and stir. Keep warm to serve with the creamed corn

For the creamed corn: Heat the oil and add the chill­ies. Mix in the gar­lic and al­low to fry for 30 sec­onds.

Mix in the niblets and stir fry for a fur­ther 2-3 min­utes adding salt to taste.

Add le­mon juice and mix. Put off the heat and mix in the cream. Serve with the pre­pared beans.

Black tur­tle beans with corn and chipo­tle

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