Posted 6th March 2009
Life has been overtaken by events recently. Work is finally over, 10 days before D-day.
I got a proper send off with Chanel skin goodies and a bang-on-trend silver cuff bracelet. These girls are after my own heart.
In the meantime, mother arrived. Armed with new recipes, a suitcase of dubious home cures for indigestion and acne and a life time’s supply of dry roasted whole cumin.
I’ve delegated all manner of housework to her and seized my opportunity to accomplish a flurry of last minute activities. A vegan feature for the next issue of Cook Vegetarian magazine. A stream of beauty treatments, acupuncture massages and a promising performance involving gin-soaked puppets.
If I’m going down, I’m going down in style.
Sadly, this blog and blogging have had to take a back seat for a bit. I can’t promise how regular I’ll be in the next few weeks. But in the immortal words of The Terminator – “I’ll be back”.
Meanwhile, here’s a very simple Mixed Beans Palya, stir fried pulses directly from a tin with shredded coconut, from the collection of recipes I contributed to the mag.
Feeds 2:
- 1 tin mixed cooked beans
- 2 tsp channa lentils
- 2 small carrots
- 2 tbsp unsweetened dessicated coconut
- 1 tsp fresh lime juice
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 dry red chillies
- 10 curry leaves
- 1 tsp brown cane sugar
- 1 tablespoon oil
- Salt to taste
Saute a teaspoon of mustard seeds, cumin seeds, two teaspoons of channa lentils, two dry red chillies and 10 curry leaves in 1 tablespoon of hot oil until light brown.
Mix in two small chopped carrots and one teaspoon of brown cane sugar. Cook for five minutes on a medium flame. Then mix in a washed and drained tin of cooked mixed beans.
Stir-fry for five minutes, making sure the ingredients don’t stick to the bottom of the pan. Finally, stir in two tablespoons of unsweetened desiccated coconut, 1 teaspoon of fresh lime juice and salt to taste.