Porotos granados

 Porotos granados is a chilean dish, it is a dish to eat in summer using seasonal products; porotos (green beans) and corn that are harvested in summer.

Porotos are green beans , harvested before complete maduration.

Pilco is the name given to the corn.

There is a different version of the dish with 'mazamorra' a mixture of corn flour and milk to thicken the broth.

Ingredients:


- 325 grams of green beans.
- 150 grams of corn.
- 1 onion.
- 1 garlic clove.
- Oil.
- Salt.
- Pepper.

- 1 Carrot.
- 1 tablespoon basil.
- 1 tablespoon papikra.
- 200 grams pumkin.
- Water.
- 2 Tomatoes.

Method:

1- Cut the onion, garlic and carrot in little pieces, sautée in a casserole until it gets golden.

2- Add pepper, papikra, basil and salt. Stir and cook for 1 minute.

3- Cut tomatoes in little pieces and add them to the casserole, add the beans and cook for another minute.

4- Add warm water until all the ingredients are covered and cook for half an hour covered with a lid at medium heat.

5- Add the pumpkin and corn. Cook for 1 or 2 hours if you are using normal beans and 15 minutes if you are using green beans.

You can also watch the recipe at my Youtube Channel:

Here you have my  favourite cooking tools: https://viaja-en-mi-cocina-english.blogspot.com/2023/05/shop.html

Chile

Fish Bangladesh style

                                                                                Receta en Español

Fish is a staple ingredient in Bangladesh dishes, it is because there are a lot of rivers and km of coast in this country.
I saw this recipe at this Bangladeshi blog:  http://zuranazrecipe.com/rui-mach-fulkopi/

This recipe is made with a fish called Rui or Rohu very common in Bangladesh coasts, it is difficult to find in Spain so I used hake instead given that it has a similar texture.

You must accompany this fish by rice, as in every Bangladeshi dish.

Ingredients (4 people):

-  500 grams fish (Rui or hake).
-  150 grams chopped onion.
-  2 tablespoons chopped onion.
-  1/2 garlic clove.
-  1 teaspoon ground cumin.

-  1 teaspoon ground paprika.

-  1/2 teaspoon ground turmeric.

-  1/2 teaspoon ground coriander.

-  Oil.

-  Salt.

-  200 grams basmati rice.
-  2 tomatoes cut in pieces.
-  150 grams cauliflower.
-  100 grams green beans.
-  40 grams green peas.
- 1 green chilli.

Method:

1- Wash fish , sprinkle some salt and turmeric over both sides.

2- Put some oil in a frying pan, fry the fish.

3- Salt cauliflower, green beans and peas, steam them in a pressure cooker. Put some water on the bottom of the cooker, and place the vegetables in a steel basket. 
Close the pressure cooker , put on a high heat. Once the steam starts to come out,  put on a low heat and cook for 3 minutes.

4- Put a tablespoon of oil, chopped onion,coriander and cumin in a mortar. Pound well until you obtain a paste.

5- In a frying pan with oil, sauté 150 grams of chopped onion. Add the paste of step 4 and tomato cut in pieces, add salt, mix well and cook for 3 minutes at medium heat.

6- Add to the frying pan the fish and vegetables, mix well. Cover and cook for 6 minutes at medium-lower heat.

7- Serve accompanied by basmati rice, sprinkle some ground cumin and chilli over the fish.
You can see how to cook basmati rice in my explanation for this other recipe from Bangladesh: Palong Shak Daal

My comments to this Recipe

It is very easy to prepare, and the result is always good. The mixture of the spices match perfectly the fish. 
Besides, it is a healthy dish that you can consume whether you are on a diet or not.
The following day after the preparation of the dish , it is even taster.

Bangladesh