English Class: Indian Spice Box Part 3 Green Beans and Mango Lassi


Hello Costa Rica and Nicaragua class,

Here is another English lesson today based off of recipes. The recipes are from the book The Three Sisters Indian Cookbook. It was written by Serena Kaul, Priya Kaul, and Alexa Kaul.

Kaul, Sereena, et al. The Three Sisters Indian Cookbook: Flavours and Spices of India. Simon & Schuster, 2010.

Hari Rajmah

Green Beans


What you need:

3 tablespoons of oil

1 onion, finely sliced

¾ inch piece of ginger grated

3 garlic cloves, crushed

½ teaspoon of salt or to taste

14 ounces of green beans trimmed and cut in half

2 tomatoes peeled and chopped

1 tablespoon of flaked coconut (optional)


Serves: 4


From Your Spice Box:

Whole Spices

½ teaspoon of cumin seeds

½ teaspoon of mustard seeds


Ground Spices:

¾ teaspoon of chili

1 teaspoon of ginger

1 teaspoon of turmeric



Heat the oil in a shallow pan over a medium heat and add the whole spices. When the seeds begin to sizzle, add the onion, ginger, and garlic.

Fry for 5 minutes or until the onion is soft and translucent.

Remove from the heat momentarily before adding the ground spices and salt; mix well for 1 minute.

Add 7 fluid ounces of water and green beans. Cover and cook over a low heat. Stir occasionally for 10 minutes until soft and tender.

Add the tomatoes and simmer for 10-15 minutes, stirring frequently, to thicken and reduce the sauce until it is fairly dry.

Sprinkle with coconut (if using.)


  1. What 5 spices do you need?
  2. In the second to last step, what do you do with the sauce?

Define reducing sauce.

Here are more green beans recipes. I have a deep-fried green bean recipe, a baked green bean recipe, and a sauteed green bean recipe. I absolutely love green beans.

Deep Fried Green Beans


Aam Ki Lassi

Mango Yogurt Shake

What you need:

2 large ripe mangoes, peeled and stoned

Pinch of salt

¾ pint chilled milk

1 ¼ pints natural yogurt

5 teaspoons caster yogurt

Ice cubes or crushed ice


From Your Spice Box:

Whole Spices:

1 cardamom pod, finely crushed


Puree the mango in a food processor or blender and pour into a mesh sieve with the salt.

Using the back of a wooden spoon, push the puree through and collect the thick juice. Discard the fibers that collect in the sieve.

Combine the juice with the whole spice and remaining ingredients except the ice, using a whisk or a food processor or blender until smooth.

Pour into tall glasses leaving space for some crushed ice or cubes. Cover and chill in the fridge for 15 minutes. Before serving, stir well and add the crushed ice or cubes.


  1. What must you do to the mango?
  2. What must you pour the mango into with the salt?

Define puree.

Define sieve.

Check out this awesome how to make mango lassi video I found online. It is made by Solenn Heussaff.

2 comments on “English Class: Indian Spice Box Part 3 Green Beans and Mango Lassi

  1. […] English Class: Indian Spice Box Part 3 Green Beans and Mango Lassi […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s