Tag Archives: edamame bean

Asian spiced edamame bean, new potato and quinoa patties

31 Jan

Asian spiced edamame bean, new potato and quinoa patties

I do get exasperated at points; my eyes fill with foggy grey, disorderly purple, and at the moment I have a stream of lectures to prepare for, a fourth birthday party to plan, a husband in Hong Kong, leaking boiler, new after nursery activities starting up, recipe submissions in two different directions, a cookery class to get ready for…what else, a much needed orange and yellow holiday perhaps? All the while, I have a toddler following me around, chanting question upon question and he does this peculiar thing of asking questions to which he knows the answer already, like, ‘mumma, can you fall inside the craters in the moon’. And if I say, ‘mmm, perhaps’…’but mumma you can’t, there’s no gravity on the moon’.

Asian spiced edamame bean, new potato and quinoa patties by Deena kakaya

 

And then, I have these moments where I remind myself why I haven’t extended his nursery hours beyond mornings. Because as exasperating as it feels, this time is short-lived, so precious and mine and his. Just me and him. And just like that, with some hugs and kisses things were looking green again, as we made these lean, green, nutty and moist patties. They work well with tomato or red pepper sauces, on a crisp salad or even on chaat. I put them in some pitta with some salad with chilli sauce- oof!

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To make approximately 12 patties

300g new potatoes

200g edamame beans

50g quinoa cooked per packet instructions

2 spring onions, finely chopped

1 large red chilli, finely chopped or chilli flakes to taste

1 tsp. toasted cumin seeds

Vegetable oil for crisping the patties

For the Asian sauce

¼ cup soy sauce

¼ cup rice wine vinegar

½ tbsp. of your favourite chilli sauce

1 tsp. minced ginger

 

Method

  1. Boil the new potatoes for 7-8 minutes or until soft enough to mash coarsely. You can boil them with the skin on and rub it off once cooked or peel in advance. As the skin on new potatoes is pretty thin, I usually go for the former. Once boiled, drain the potatoes, skin them and then mash coarsely.
  2. Boil the edamame beans for 3 minutes and then drain them and refresh in cold water.
  3. Cook the quinoa per packet instructions.
  4. To make the sauce, combine all of the ingredients and simmer them together for about ten minutes on a low flame. Allow the sauce to cool to a room temperature before adding it to the patty mix.
  5. Combine the new potatoes, edamame beans and quinoa, and then mix in the spring onions, chilli and cumin seeds. Then add the sauce and mix it all well.
  6. Forms equal sized patties (approximately 12) and then place them on some baking paper and place them in the fridge for at least a couple of hours.
  7. When you are ready to serve the patties, heat a non-stick pan and drizzle a little oil onto the base. Cook the patties until they are browned on each side but most importantly use a medium flame to ensure that they are warm all the way through.

 

Creole spiced wild rice with carrots, edamame bean and tofu

18 Oct

One of the high-spirited (and what I call) ‘professional mums’ at my boy’s school exhales animated banter full of expletives and honesty in the mornings. I tell her that her dose of reality is like a second breakfast for me.  She comically exudes what most of us are thinking; the temper inducing traffic, the unpalatable lack of child-gratitude for what mum does, the fading of an identity of our own amongst school commitments, after school activities, cooking, driving etc., in-laws and the constant challenge of remaining healthy. Oh, it is all quite draining isn’t it?

creole spiced wild rice with carrots, edamame bean and tofu by Deena Kakaya

So I have made a few changes recently, some are embarrassingly simple but my goodness they have helped. In the mornings we sing rhymes together, the boy and I.  We sing them all through the traffic and when the car is still, I use my hands too- you know to count the ducks and to identify ‘peter pointer’. As we get closer to the school, we turn loudly into Bollywood pop music and we belt out a few tunes and park up in thumping and throbbing car. Maybe I shouldn’t but out bounds a dancing toddler who then wants to run with his friends. It’s better than having to cajole him and then peel him off my body at the entrance isn’t it?

When I am cooking the lunch and dinner at 7am each morning and finishing off the cooking at 5pm, it is usually to the tune of ‘muuuum, muuum, mumma, I need to ask you a question’. Or ‘mum, can you play with me’. ‘Mumma come and have a look at this, mum, pleeeeaase, I said please so I’m a good boy, please can you do it now’.  I really don’t like to tell him off for just wanting my time, so this week, the music went on. The floor piano has been rolled out onto the kitchen floor and equipped with instruments we have a little band playing whilst fresh chappati disco into the plate.

At bedtime I don’t like the silence. Especially when I am on my own. Usually the TV goes on and I fall asleep to some mindless soap starring beautiful actresses with questionable acting performances but the TV flickers on and I’m not sure how relaxing this is for my mind. My glasses stay on too, and these days my husband hasn’t been around to gently remove them. This week I took my glasses off, kept the lamp on and let Ravi Shankar’s music ease me into sleep.

The simple things. The healthy ways. The generous ways. The nourishing things. The happy things. The beautiful ways the smiling things. The spicy and colourful things like this vegetarian stir fry of wild rice, carrot and edamame beans.

Ingredients to serve 4-6

1 ½ cups of wild rice

3 large carrots, julienned

1 ½ cups of edamame beans

5-6 tsp. of creole spice mix (see below)

3-4 spring onions, chopped

3 cloves of garlic, sliced

The juice of one lime

200g of firm tofu, cut into bite sized pieces

2 tbsp. sesame seeds

2 tbsp. sesame oil

Salt to taste

 

For the creole spice mix;

1 tbsp. smoked paprika

2 tbsp. paprika

1 tbsp. hot paprika

1 tbsp. dried oregano

½ tbsp. dried thyme

1 tbsp. garlic powder

1 tbsp. onion powder

1 tsp. ground pepper

Combine all of these ingredients together.

 

Method

  1. Wash and then boil the rice for approximately 15 mins before rinsing well and removing the water.
  2. In a non- tick pan heat a couple of tbsp. of vegetable oil and cook the tofu until it is crisp and lightly browned.
  3. Heat the oil in a deep pan heat the sesame oil and add the sesame seeds, onion and garlic and sauté for a minute before adding the carrots.
  4. Sprinkle in the creole spice mix and lime juice before adding the tofu and the wild rice.
  5. Boil the edamame beans for 2-3 minutes and then drain them and add them to the stir fry.

I served this dish with hot and crisp Gyoza, with lots of chatter with my pal who visited this week.

 

Potato, edamame bean and pine nut curry in a spiced yoghurt gravy

2 Feb

I’ve been playing with nuts recently; pistachio with popcorn, cashew in curry and pine nuts mainly in salads. Oh and not forgetting walnuts in jaggery.

 

Potato, edamame bean and pine nut curry in a spiced yoghurt gravy

I know it may sound odd but I thought this recipe up whilst eating a jacket potato with cheese and beans at a soft play centre. ‘Finley the fire engine’ was playing in the background and I was urging my boy to eat the over-cooked cheese and tomato pasta that was the only vegetarian option in the café. I ate between, ‘it’s yummy yummy pasta’ and, ‘if you eat your pasta you will have more energy, do you want to go ice-skating next…yaay, let’s eat the pasta’. Normally I take his food with me, you know something nutritious, tasty and given that my boy seems the reincarnation of a Gujarati villager, something curried or spicy. But it was with birthday.

I started thinking about how when I am solo-parenting my boy (when my husband travels for work) I snack a lot. I tend to eat less in any one sitting but snack more.  I can’t claim that they are always healthy snacks because I am sitting in front of the telly as I write this; sleep deprived, eating biscuits and thinking about churro’ and  sleep.

Anyway, back to snacking. Nuts.  Given that this week I am despairingly tired there is one thing that cajoles me into my natural rhythm. No matter how good other food tastes and no matter how many flutters in my tummy butterflies borough market or wing yip oriental supermarket gives me…there are times when only a curry will do it for me.

But you know I do funny things to curries.  I hope that you will agree that these are funny things that do work. I have simmered this curry in yoghurt, as we are fighting colds in our house at the moment and this makes me feel better.  There are loads of whole spices and pine nuts.

Pine nuts?! What the…but really, it works. Try it.

Ingredients to serve 4

3 medium sized potatoes cut into inch sized cubes

One large onion, sliced

2-3 cloves

2-3 green cardamom pods

1small stick of cinnamon

½ cup of chopped tomatoes (tinned is fine)

400 ml water

150g edamame beans

100g pine nuts

1 tsp. cumin seeds

¼ tsp. mustard seeds

1-2 green chillies, finely chopped

1 tsp. garlic, minced

2 tbsp. peanut oil

¼ tsp. garam masala

¼ tsp. turmeric

3-4 curry leaves

200ml plain natural yoghurt

2 tsp. gram flour

1 tsp. coriander powder

Method

  1. Toast the pine nuts on a non-stick pan lightly until the pine nuts catch a golden colour. Leave them to a side until they are needed.
  2. Heat the oil in a pan and add the cumin, curry leaves, cloves, cinnamon, mustard, turmeric and chillies and allow the seeds the sizzle before adding the onions and the salt.
  3. Sauté the onions for a couple of minutes before adding the garlic and then sauté for a minute before introducing the potatoes
  4. Sprinkle in the coriander powder and coat the potatoes well. Pour in the tomatoes and half the water and simmer the potatoes for 4-5 minutes.
  5. Blend the yoghurt and gram flour to smooth consistency before pouring it into the curry and simmer for a further 5 minutes.
  6. Add the edamame beans and pine nuts and garam masala, and then simmer for a further 4-5minutes.

Serve with warm chapatti or rice.

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