I did not use to like green beans at all. With age comes wisdom and a wider taste palette. Thus I can stand and even some times enjoy eating green beans now. This bake is one of those instances when I thoroughly savored the green beans (most probably because its distinct taste was tempered by the yumminess of the potatoes, egg and bread crumbs!).
The recipe is heavily adapted from here.
Ingredients (makes 4 portions for breakfast or 2 for lunch):
For the potato layer:
3 medium potatoes
1 tbsp all purpose flour
salt and pepper to taste
For the green bean layer:
1/4 kg green beans
2 tsp ginger-garlic paste
1 medium onion
1.5 tsp chili powder
1 tsp dhania powder
1/2 tsp jeera powder
1/4 tsp turmeric powder
Oil
Salt to taste
Water to cook the beans
For the egg layer
1 egg
1 tbsp milk
Salt and pepper to taste
For the bread crumb layer
2 slices bread (preferably end bread for extra crunchiness)
1.5 tsp garlic powder (optional)
1.5 tsp onion powder (optional)
1 tbsp butter
Method:
1. Boil the potatoes and peel them. Add the flour, salt and pepper and mash with a light hand till the ingredients are just combined. Keep aside.
2. Destring and chop the beans into 1/4" pieces. Pour enough water to cover, add the turmeric and a little salt and cook till almost done.
3. In a frying pan, add a little oil and toss in the ginger-garlic paste when hot. Stir fry for a few seconds and add in the onions.
4. When onions change color, add all the masala powders and salt. Stir fry for a few seconds and toss in the beans. Cook till the beans are done and the raw taste of the masala powders is gone. Keep aside.
5. Beat the eggs with the milk, salt and pepper.
6. Grease a microwave safe baking dish (mine is a round dish about 7") with a little butter or olive oil. Take half of the potato mixture and pat down on the floor of the dish to form an even layer.
7. Spoon the beans mixture evenly on top of the potato layer. Now spread the remaining potato on top of the beans.
8. Pop the dish into your microwave and cook on high for 8 minutes (timing may vary depending on the microwave).
9. While it is cooking, process the bread in a food processor into crumbs. Mix in the onion and garlic powders if using.
10. Heat the butter in a pan and when it has just melted, add in the bread crumbs. Fry on medium-low heat till the crumbs are crunchy. Keep aside.
11. After 8 minutes are up, take out the baking dish and pour the egg mixture on top spreading it as much as you can. Put dish back into the microwave and cook for 1 minute on high.
12. Take the dish out again and top evenly with the bread crumbs. Pop the dish back into the microwave and cook for 2 minutes on high.
Serve hot! It reheats very well, so feel free to pop any leftovers (or even the just-made dish) into the fridge after it has cooled down.Reheat just before serving.
The recipe is heavily adapted from here.
Green bean potato bake
Ingredients (makes 4 portions for breakfast or 2 for lunch):
For the potato layer:
3 medium potatoes
1 tbsp all purpose flour
salt and pepper to taste
For the green bean layer:
1/4 kg green beans
2 tsp ginger-garlic paste
1 medium onion
1.5 tsp chili powder
1 tsp dhania powder
1/2 tsp jeera powder
1/4 tsp turmeric powder
Oil
Salt to taste
Water to cook the beans
For the egg layer
1 egg
1 tbsp milk
Salt and pepper to taste
For the bread crumb layer
2 slices bread (preferably end bread for extra crunchiness)
1.5 tsp garlic powder (optional)
1.5 tsp onion powder (optional)
1 tbsp butter
Method:
1. Boil the potatoes and peel them. Add the flour, salt and pepper and mash with a light hand till the ingredients are just combined. Keep aside.
2. Destring and chop the beans into 1/4" pieces. Pour enough water to cover, add the turmeric and a little salt and cook till almost done.
3. In a frying pan, add a little oil and toss in the ginger-garlic paste when hot. Stir fry for a few seconds and add in the onions.
4. When onions change color, add all the masala powders and salt. Stir fry for a few seconds and toss in the beans. Cook till the beans are done and the raw taste of the masala powders is gone. Keep aside.
5. Beat the eggs with the milk, salt and pepper.
6. Grease a microwave safe baking dish (mine is a round dish about 7") with a little butter or olive oil. Take half of the potato mixture and pat down on the floor of the dish to form an even layer.
7. Spoon the beans mixture evenly on top of the potato layer. Now spread the remaining potato on top of the beans.
8. Pop the dish into your microwave and cook on high for 8 minutes (timing may vary depending on the microwave).
9. While it is cooking, process the bread in a food processor into crumbs. Mix in the onion and garlic powders if using.
10. Heat the butter in a pan and when it has just melted, add in the bread crumbs. Fry on medium-low heat till the crumbs are crunchy. Keep aside.
11. After 8 minutes are up, take out the baking dish and pour the egg mixture on top spreading it as much as you can. Put dish back into the microwave and cook for 1 minute on high.
12. Take the dish out again and top evenly with the bread crumbs. Pop the dish back into the microwave and cook for 2 minutes on high.
Serve hot! It reheats very well, so feel free to pop any leftovers (or even the just-made dish) into the fridge after it has cooled down.Reheat just before serving.
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