I haven't done a #recipepost in a while on @antarazandc . My microblogging handle is #instazouqh wherein you would get all my recipes in one page. Feel free to #save it in your #instagram or #facebook#memory to make this post handy.
Shorshe-posto Sheem (broad beans cooked with poppy and mustard seeds)
#Broadbeans are in season right now, and they are one of the greatest vegetables for all to have. For this simple recipe you would need-
1. 350 GM's Sheem /broad beans
2. A fine paste made of 2 TSP each of poppy seeds, white sesame seed and yellow mustard seeds. Use a pestle and mortar for a greater texture and taste.
3. 1 dry red chilly
4. 1 TSP of Nigella seeds
5. A paste made of a handful of fresh coriander leaves and 1 or 2 green chillies.
6. Mustard oil, salt, turmeric powder and sugar to taste and preference.
Cut the broad beans in small segments. Try to get the tender ones for this recipe.
Heat a little mustard oil in a wok. Once hot, splutter in the red chillies. Wait for it to turn dark brown before adding the Nigella seeds/Kala jeera to splutter in the hot oil.
Add the broad beans on to the wok once the spluttering stops and stir fry the beans in the hot oil on a high flame for 2 minutes.
Reduce the flame and add salt and turmeric powder to taste. Stir, and partially cover to cook the beans tender- about 15 minutes or so.
Once you ascertain that the beans are 70% done, add in the paste of poppy and mustard seeds. Stir and let it cook for 2 minutes. If needed add a splash of water now and then to prevent the vegetable or the masala from burning on the bottom.
At this stage, add he fresh coriander and chilly paste. Stir and check for seasoning. I generally check for a balance of salt-sweet and spicy at this time. I add salt, a big pinch of sugar and then taste to see if it needs anymore. Once happy, remove from heat and serve hot.
P.s. - while serving, splash on a few drops of mustard oil to add an oomph factor. This is optional, but does provide great results! #cheers#follow4follow#foodblogger#recipe#foodcommunity#bengalicuisine#Bengali#followtrain#followers#follower#follwme#like4likers#likeforlike#like4like#liked
[Product of the Week]
We love @eatenlightened Broad Beans, and so do our clients. They’re one of the top snacks here at the market, but the savoury ones (like BBQ, Wasabi, etc) get lots of attention, while these sweet ones (Cocoa Dusted and Sweet Cinnamon) rarely get a second glance.
Which is why we’re featuring them as our product of the week. Buy Two (yes you can mix and match) and get One Free.
And yes we have samples!
Happy Thursday! 💕
I just had broad beans(Fava beans) for my dinner. These beans were planted by my gardener in our kitchen garden. My mom made such a tasty sabji out of them! I find them very rare in the vegetable market. I was intrigued to find out their benefits and there were definitely many. Wanted to share some of them here with you all :
1 cup = 170gm
carb - 136 KJ
protein - 44.8 KJ
fats - 5.7KJ
fibre - 9.2gm
1. Parkinson’s is associated with weakened motor performance. Fava beans increase the levels of L-dopa, a chemical that improves motor performance. This chemical also works as a neurotransmitter and relieves other Parkinson’s symptoms.
2.The folate in fava beans also helps prevent miscarriage, premature birth, and low birth weight.
3.The beans are also a good source of iron, which is essential for our body to produce red blood cells and its energy currency, ATP (adenosine triphosphate). 4.The fiber in the beans can also fill you up quickly. This means it leads to a gradual increase in blood sugar levels, offering a steady supply of energy.
5.Another nutrient in fava beans is manganese. Manganese increases bone mass, prevents osteoporosis, and helps reduce calcium deficiency.
Including manganese in the diet can also prevent arthritis.
6.Fava Beans Boost Immunity. The copper in fava beans helps maintain healthy white blood cells. These blood cells destroy pathogens and eliminate free radicals from your system.#medicalstudent#dentalstudent#dentist#healthydentist#weightloss#eathealthy#healthy#food#healthfood#fitness#fitnessmotivation#indiandiet#indianhealthfood#indianfood#indianmeal#eggs#fatlossmeals#mealplan#chapati#sabji#mixveggies#chai#chiaseeds#hempseeds#pumpkinseeds#flaxseeds#sesameseeds#sunflowerseeds#broadbeans#beans
The best thing about being back home is that you get to eat all the things you love without feeling guilty 😍
🌽 This plate is filled with goodies! Unlike the yellow corn you find in other countries around the world, Ecuadorian corn is not sweet & it tastes amazing on its own or when paired with fresh creamy cheese & broad beans
✨ Broad or fava beans in Ecuador are called “habas”
No - not a photo of my last broad bean of the season. Sadly it’s a photo of my first broadie! How frustrating is gardening sometimes? This is my go-to crop that never fails! This year, crop after crop have been destroyed by something! This is from a spring planting that seems to be succeeding! Sigh.... 👩🏻🌾 #frustratedgardener#broadbeans#lovemygarden#nochemicals
Saved by a box of @barillaaus pasta... My recent epic fail making orecchiette #pasta was not a complete disaster. The box of penne in the cupboard meant we still enjoyed dinner - broad bean and pea pasta. I love this recipe, which I totally guess every time (absolutely no consistency here folks)! But man, it’s so yummy...
Vegan Broad Bean Pesto (nut free)
Broad beans are a great lively, spring vegetable and they crop in abundance, so once you’ve enjoyed the first few kilos and exhausted your creativity in the kitchen, handed them out to the neighbourhood and friends, what’s to be done with the rest of the harvest?
This pesto recipe is a great way to use up the overflow of a broad bean crop and can be made vegan for your dietary friends, the best thing is it can even be frozen for use later on.
- 500g broad beans in shell, (if using frozen broad beans 250g)
- 1 cup savoury yeast
- 3 cloves peeled local garlic
- juice and zest of 1 lemon
- 200ml Extra virgin olive oil
- 100g washed roquette, the peppery the better
- 1 tspn Salt flakes
- 1 tspn cracked black pepper
1. Bring a medium/ large pot of salted water to the boil and de-shell your broad beans while you wait, just the pod at this stage.
2. To make it easier to double peel the broad beans, blanch them for about a minute or two, once the water is boiling, drain and cool under running water until you can touch them comfortably.
3. With your fingernail, pinch the bottom of the bean and create a small puncture, which you can then easily squeeze out the gorgeous emerald jewel part of the broad bean.
4. Place all of the ingredients, including the double peeled broad beans, into a food processor and whizz until smooth but with just a bit of texture still left.
5. Enjoy on toasted sourdough or with vegetable crudités, or alternatively, freeze it down into smaller containers and bring it out for all of the festive season ‘bring a plate’ parties!