In honour of Saint Patrick's day, we had a green lunch this weekend.
Menu was Parboiled rice,spaghetti squash olan and garlic broccoli stir fry.
Ingredients:
Spaghetti squash - 1 cup peeled, cut into thin rectangular slices
Long beans - 1 cup (julienne)
green chillies - 2 (cut each lengthwise into half)*
turmeric powder - 1 tsp
salt - as per taste
Coconut milk(thick) - 2 tbsp
Coconut oil - 1/2 tsp ( to garnish)
* Add green chillies depending on the level of spice required.
Heat a pan and add the vegetables and chillies with the turmeric powder. Add water just enough to immerse the vegetables. Cook in medium flame with a closed lid. Once vegetables are half cooked add the salt. Lower the heat once the vegetables are cooked. Add the thick coconut milk to this and mix well and switch off the stove once it starts to boil. Garnish with coconut oil. If you have curry leaves add a few of them and then add the coconut oil.
Stir the gravy before serving. It goes well with rice/adai or dosai.
Menu was Parboiled rice,spaghetti squash olan and garlic broccoli stir fry.
Spaghetti squash - 1 cup peeled, cut into thin rectangular slices
Long beans - 1 cup (julienne)
green chillies - 2 (cut each lengthwise into half)*
turmeric powder - 1 tsp
salt - as per taste
Coconut milk(thick) - 2 tbsp
Coconut oil - 1/2 tsp ( to garnish)
* Add green chillies depending on the level of spice required.
Heat a pan and add the vegetables and chillies with the turmeric powder. Add water just enough to immerse the vegetables. Cook in medium flame with a closed lid. Once vegetables are half cooked add the salt. Lower the heat once the vegetables are cooked. Add the thick coconut milk to this and mix well and switch off the stove once it starts to boil. Garnish with coconut oil. If you have curry leaves add a few of them and then add the coconut oil.
Stir the gravy before serving. It goes well with rice/adai or dosai.
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| Spaghetti squash olan AKA Spicy Semiya payasam |
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