Yard-long beans stir fry (Karamani poriyal)

An Indian stir fry with 'yard-long beans'

Other names for Yard-long beans : Karamani - Tamil, Chori - Hindi, Chinese long beans, asparagus beans.

Though not a difficult recipe, I like this vegetable because of the delicious seeds inside. Many years ago some vegetables like karamani, kovakkai(Ivy gourd) were not popular in my native place, (as they used to sell only the locally grown fresh veggies because of transportation costs) but available in big cities like Chennai. At that time whenever I visit my aunt Anandhi chithi (my dad's younger brother's house in the city), she would fondly prepare me these vegetable curries, which I like a lot. I admire the way she receives every guest with immense pleasure and remembers their favorites. Also she would pack a bunch of these fresh vegetables for my mom . No wonder she is a favorite aunt for all in our family.....much to learn from her:)

Ingredients:
Karamani - 1 bunch
onion - 1
curry leaf - 1 sprig
dry red chilly - 4
cumin - 1 tsp
mustard - 1 tsp
urad dhal - 1 tsp
coconut oil - 1 tbsp
shredded coconut - 1/4 cup
salt - as per need

Method:

Select the tender long beans and if possible get the bunch with some tender seeds.
Cut the yard-long beans (Karamani) into halves, so that they fit in a big bowl. Wash thrice in cold water or till it runs clear.
Nip the ends and discard. Chop finely.
Heat oil in a wok and add mustard seeds, urad dhal. After the mustard splutters, add the chopped onion, curry leaf, red chilly and fry till onion wilts.
Slide in the chopped beans and fry for a minute. Then pour 1/2 cup water and cook covered in low heat. After 10 minutes remove the lid, add required salt and stir till it gets loose.
Before switching off add the shredded coconut, cumin , mix well.

Karamani poriyal is ready!

Serving suggestion:

Serve as side dish with sambar rice or roti.

Orange butter cookies

I prepared these orange cookies for Christmas. I had some remainder raisin soaked orange juice while preparing the fruit cake and also some orange peels. I thought of bringing out a new kind of Christmasy cookie with my Shrewsbury butter biscuit recipe. I prepared it in round shape for Christmas. Then on Christmas morning I found this beautiful 101 cookie cutter set under our Christmas tree, which I was admiring for a long time. I am so surprised and happy to see hubby dear presenting me this, which I wished secretly. I couldn't control my eager to try new cookies and gladly prepared another batch for hubby and his friend.

Orange butter cookies for Christmas.

Xav presented me this beautiful wilton 101 cookie cutter set for Christmas.

Flower cookies.

Star cookies.

Star cookies for New year.

My version of Orange Shrewsbury biscuit / cookie:
This is an eggless cookie.

Ingredients:

Butter - 1 stick (8 tbsp)
Icing sugar - 1/2 cup
baking powder - 1/4 tsp
Ap flour - 1 1/4 cup
salt - a pinch
orange juice - 2 tbsp
(Orange juice concentrate can also be used)
orange peel powder - 1 tsp
orange food color - 2 pinch
candied orange peel - 3 tbsp
dry ginger powder - 1 tsp

Method:

Preheat the oven to 350 degree C.
Mix butter and sugar in mixing bowl to get a creamy texture.
Sift together salt,baking powder, orange peel, ginger powder and flour.
Add everything together, knead and make a dough like chapathi dough.
Make a soft dough.The dough should be slightly sticky on your finger.
(adjust flour and sugar to get the dough consistency). Add few tsp powdered sugar if needed.
Keep in refrigerator for 15 minutes to make it easy to roll.
Place between wax paper and roll into 1/2 inch thick sheet and cut into desired shape.
Place an aluminium foil / parchment paper on a cookie tray. Arrange them on the baking tray and bake for just 6 to 8 minutes in 350 deg C.
Remove the biscuit once it starts leaving the tray. It will be soft while hot, then gets the correct rigidity after cooling.
Let it cool completely and store in air tight container.
Orange Butter biscuit is ready!

Note:

Makes 20 round or 35 (2 inch) small star cookies approximately.