Monthly Archives: March 2016

Asparagus Poriyal 

 

This was my first time cooking or even tasting Asparagus, so I made sure the veggie was soft and done but I know a lot of people like to eat this with a bit crunch so just vary your cooking time and the amount of water you add.

Ingredients:

1 bunch asparagus

½ an onion

1 tomato

A pinch of mustard seeds

A pinch of cumin seeds

2 – 3 red chilies

3 – 4 curry leaves

1 ½ tbs of dried coconut flakes (or as per taste)

½ tsp of red chili powder

½ tsp of cumin and coriander powder

¼ tsp of turmeric powder

½ tsp of ginger paste

½ tsp of garlic paste

Salt as per taste

Oil to fry

½ cup of water (or depending on your choice of softness for the veggies)

 

Method:

Wash and snap off the hard ends of the asparagus

Cut up asparagus into small pieces

Rinse and set aside

In a pan heat oil, add cumin and mustard seeds and let it sputter

Add the curry leaves

Break red chilies and put it in the hot oil

Chop onions and fry till slightly translucent

Add chopped tomatoes cook for a few minutes

 

Add the chopped asparagus and mix well

Add ginger and garlic paste

Mix well

Add the spices and salt mix and cook till the raw smell of spices disappears

Add coconut and mix well – (some people like to add this in the end, I like my flavors to mix well so I add it in the beginning)

Add water cover and let it simmer on medium low heat till asparagus is cooked

Dry up the vegetable mixture and serve hot with roti, chapatti, or rice

I ate this with couscous it was absolutely delicious.

Sorry I never end up the taking pics of the end of my dishes cause I am always in a hurry to cook and serve it.

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Aloo cutlets – Potato Patties

Ingredients:

7 Large potatoes

½ an onion

1 – 2 green chilies

Handful of cilantro leaves

½ tsp red chili powder

½ tsp cumin powder

Salt to taste

Pepper (optional)

3 eggs

1½ cup of breadcrumbs

Oil to fry

Method:

Boil and mash potatoes

 

Add finely chopped onions, green chilies and cilantro leaves

Add the red chili, cumin powder and salt to taste

Add 1 egg

Mash and mix all the ingredients very well (will become slightly pasty – knead with your hand if needed)

Make into circular patties with your hand and place on wax paper

Keep three bowls aside

1 – with 2 of the whipped eggs

2 – with the breadcrumbs (you can use a plate if you prefer)

3 – with plain water

Dip the cutlet/patty into the whipped egg


Remove and place them into breadcrumbs

Cover patty properly with breadcrumbs

The bowl of water is just for your fingers when they get sticky (from the egg and breadcrumb mixture)

Place the patties on the wax paper as well

Once completed

Heat oil

Fry the cutlets/patties till golden brown

 

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Summer Squash Spinach curry.

Ingredients:

2 medium sized Straightneck Yellow Squash

1 Tomato – Chopped (I left them slightly big – 8 pieces per side)

1 cup of chopped spinach (I used half a packet of frozen chopped spinach)

A pinch of Cumin Seeds

½ tsp of ginger

½ tsp of garlic

½ tsp of red chili powder

¼ tsp of cumin powder

¼ tsp of coriander powder

2 tsp of curry powder

1 tbs of lemon juice

Salt to taste

Oil to fry

1 cup of water

Method:

Slice the squash in circular pieces (You can cut them however you like)

Add oil and cumin seeds and let the cumin seeds sputter

Add the squash and ginger/garlic paste

Let it cook for a couple of minutes

Add tomatoes and mix well

Add spinach along with the rest of the spices

Add salt

Add 1 cup of water

Cover and heat on medium/low heat till squash is done

Add lemon juice and cook till desired consistency of curry – (I left it a very slightly wet)

Serve hot with Roti

 

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