Pizza Oothapam

Addition of cheese makes the food "superhit" at my home. So I came up with this pizza oothapam recipe.

Pizza Oothapam
Ingredients
1 recipe Dosa Batter

Garnish
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup chopped red onion
1/4 cup shredded mozzarella cheese
2 tbsp. Italian parsley
A generous pinch of Italian seasoning

Oil for frying

Suggested Accompaniment
Marinara Sauce
or
Basil Pesto

Method
1. Heat a pan or tawa.
2. Spread thick layer of dosa batter.
3. Place all the vegetables, seasoning, and cheese.
4. Drizzle oil as needed.
5. Cover and cook till it's crispy and cheese has melted on top.

6. Serve hot with marinara sauce.

Note -
1. Cut into wedge before serving, if you like

Grape Tomato Salad

 

Grape tomatoes are abundant in our farmers' market this year. I make this simple grape tomato salad. I pluck some fresh mint from my kitchen garden to garnish. This simple salad goes really well with spicy curries or pulaos.

 

Grape Tomato Salad

Ingredients

1 box grape tomatoes, halved or quartered

1 lemon, freshly squeezed

2 tbsp. minced onion

1 tbsp. cilantro, chopped

1 tbsp. mint, chopped

salt and black pepper - freshly ground

 

Method

1. Mix all the ingredients and serve immediately.

 

Note -

1. Do use fresh cilantro and mint.

2. Do use freshly squeezed lemon juice.

 

 

 

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Garlic Scapes Chutney

 

I spotted these beautiful garlic scapes at our farmers market. They looked distinctly different than fresh garlic that we get in Mumbai during winter. The farmer told me that they come in two variety - local and California. He gave me both of them. He suggested making pesto with it. I gave that suggestion - my very own Indian makeover. I used some for making chutney to be served with idlies and I made "Kolhapuri Thecha" with the remaining.

 

 

Garlic Scapes Chutney

Ingredients

3-4 garlic scapes, cut into small pieces

1/2 cup coconut

2 tbsp. Pandharpuri DaLe/puffed chana daal

1/3 cup plain yogurt

3-4 green chilies (Adjust per heat)

salt to taste

 

Tempering

1 tsp oil

1/4 tsp mustard seeds

1/4 tsp asafetida

2 red chilies, broken

1 sprig curry leaves, torn

 

Method

1. Grind garlic scapes, coconut, puffed chana daal, chilies and salt to a coarse paste.

2. Add yogurt and grind again.

3. Pour into a serving bowl.

4. Heat oil in a small saucepan. Add the ingredients for tempering. Let them splutter.

5. Drizzle over chutney.

6. Serve with hot idlies.

 

Note-

1. Chop garlic scapes and discard any rough parts.

Fresh Garlic Scapes

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Stuffed Focaccia Sandwich

 

 

We went to the Farmers market and got summer fresh sweet corn. We then went to Panera and after eating sandwich, hubby decided to buy focaccia. I asked the server at the bakery section if he could cut the bread for me. He suggested that he could even cut it horizontally so it can be used for making sandwiches. I liked the idea.

Following week, while thinking about dinner menu, I thought of making stuffed focaccia sandwich. I had already boiled the corn adding salt and turmeric power. I cut them into niblets and proceeded to make this sandwich.

If you don't have focaccia, use this stuffing for making grilled sandwich using sliced bread.

Stuffed Focaccia Sandwich
Ingredients
1 Italian Focaccia bread, cut horizontally
2 slices pepper jack cheese

For stuffing
1 tbsp. oil
A pinch of sugar (to caramelize onions)
1 cup thinly sliced onion
4-5 garlic cloves, minced
1 cup boiled and drained corn niblets
2 tbsp. oven roasted tomatoes in oil
1/2 cup chopped collard greens
1 tsp Italian seasoning
salt and pepper to taste

Method
1. Heat oil in a saucepan. Add sugar and as it caramelizes, add onions and garlic. Saute till onion is nicely browned. Add corn niblets, oven roasted tomatoes and collard greens. Cook till done.
2. Add seasoning, salt, pepper. Mix well. Set aside to cool down.

3. Scatter pieces of cheese slice on one half of the focaccia bread.

4. Cover it with stuffing generously.
5.  Top it with pieces of remaining cheese slice and cover with the remaining half of the bread.
6. Preheat oven 350 F. Cover in kitchen foil and bake for 15 minutes or till the cheese melts.
7. Serve a wedge along with soup of your choice.

Note -
1. There will probably be extra stuffing. It can be used to make grilled cheese , corn stuffing using bread slices.





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Salgam Song - Turnips Curry

I spotted some fresh turnips/salgams at our farmers market. I decided to make "Saung". Traditionally, saung uses potatoes. I replaced them with turnips. This curry tasted delicious.

Salgam Song
Turnip Curry
Ingredients

3-4 medium turnips, peeled, cut into chunks

1 medium onion, roughly chopped

Salt to taste

1 tbsp coconut oil or any other oil of preference

Grind to a coarse paste

5-6 byadgi chilies, roasted in a drop of coconut oil

1 tbsp tamarind pulp

Method

1. Heat oil. Saute onion till golden brown. Do not let it burn.
2. Add turnip pieces, stir. Cover with a lid. Pour water on the lid. Let it cook.

2. Add ground masala paste. Saute for 1 minute.

3. Add 1/2 cup water. add salt to taste.

4. Bring to boil.

5. Let it simmer. This is a thick curry. Adjust consistency per your own preference.
 

Note -

1. The coconut oil gives a unique and authentic flavor. However, if you are bothered by the saturated fat contents in the coconut oil, you can use canola or olive oil. and then add a few drops of coconut oil for flavor.

2. Instead of grinding the masala, sometimes, I just mix chili powder and tamarind pulp for a quick fix.

 

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Flax Seeds Chutney

 

Flax seeds have two names in Marathi. They are known as "Alashi" (अळशी) or "Javas"(जवस ). Today, I am featuring Flax seeds chutney which was inspired by my KarLyachi Chutney.

Javasachi Chutney
जवसाची चटणी
Flax seeds powder
Ingredients

1 cup Flax Seeds
1 cup peanuts
1/2 cup puffed chana daal/Pandharpuri Daale

12 - 15 dried red chilies
2 small pieces of dried mango slices (from India or Indian stores)

salt to taste
1/2 tsp asafoetida
1 tsp sugar


Method
1. Heat a cast iron kadhai/pan. Roast flax seeds, peanuts, puffed chana daal, asafoetida and red chilies one after the other.
2. Take them out and keep separately to cool down. Make sure to peel off peanuts.
3. Roast dry mango slices quickly for a few seconds.
4. After all the ingredients are dried, grind the chutney along with salt, sugar and asafoetida.
5. Make sure to grind to a fine powder. However, take care not to grind for a long time resulting in buttery consistency.

Note -
1. You can increase or decrease the amount of red chilies per your taste.
2. Do not let any ingredient burn while roasting.
3. Do roast them individually, one after the other as roasting time is different for each ingredient.
4. Store in an air tight container. Store in a refrigerator.
5. You can add one or two cloves of garlic for variation. In that case, roast it after chilies before grinding.





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Farasbi-Edamame Bhaji

Maharashtrian home cooks add some sprouts, soaked daals or besan/chickpea flour to boost the nutritional value of the vegetables. Green beans are often paired with fresh green peas - when they are in season. However, some crazy combos accidentally get created in my kitchen due to unavailability of the ingredient at that moment or laziness of the cook!;-) I was all set to make green beans + green peas. But a pack of frozen green peas was deep down in the freezer and a pack of frozen soy bean was handy. So rather than diving into the freezer, I opted for green soybeans. It worked deliciously well.

Farasbi Soy Beans bhaji
Green Peas with Fresh Edamame
Ingredients
2 cups chopped green beans
1 cup fresh soy beans/edamame - frozen
salt to taste
A pinch of sugar

Tempering
1/2 tbsp. oil
1/2 tsp mustard seeds
1/4 tsp asafeotida
1/2 tsp turmeric powder
2-3 green chilies, slit

Garnish (optional)
2 tbsp. freshly scraped coconut

Method
1. Heat oil in a saucepan.
2. Add spices and chilies for tempering. As the splutter, add green beans. Sauté for a minute. Place a lid on the top. Pour water on the lid. Let it cook on a medium flame till half done.
3. Now add edmame. Cover again with the lid. Let it cook.
4. Add salt and sugar.
5. Garnish with coconut if using.

Note
1. Do not used dry and soaked soy beans. Use green soybeans.
2. Green soybeans are easily available in the frozen vegetables sections of the supermarket.



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Beet Greens Lentil Curry

 

 

Leafy greens with Masoor/brown lentils sprouts is a wonderful Malvani preparation. Now that Spring has finally sprung here, farmers' markets are boasting fresh, tender vegetables. I found a bunch of beets with lush green leaves.

 

Swiss chard, spinach or any other leafy greens of your choice may be substituted.

 

Beet Greens with Lentils Curry

Ingredients

1 bunch of beet leaves, shredded roughly,

1 cup Masoor sprouts

salt to taste

1 tsp tamarind paste

 

Roast one after the other

3 cloves

1" cinnamon

1 tbsp. coriander seeds

1 green cardamom

10 black peppercorn

1 onion, peeled & sliced

2-3 cloves garlic

1/3 cup scraped coconut

5 red chilies

 

Tempering

1/2 tbsp. oil

5-6 garlic cloves

 

Method

1. Clean beet greens so there is no sand/soil. Shred roughly. Chop the stems.

2. Pressure cook greens and brown masoor sprouts using adequate water.

3. Roast spices, onion and coconut one after the other using few drops of oil as needed. Make sure that coconut, onion, garlic are fried till brown, not burnt.

4. Grind roasted spices to a smooth paste, adding tamarind paste, 1 tbsp. cooked masoor and water as needed.

5. Place cooked masoor and greens in a saucepan. Add ground masala and water to adjust the consistency.

6. Bring to boil. Switch gas to low. Let it simmer.

7. In a separate small saucepan, heat oil. Add garlic cloves. Fry till they are golden brown. Drizzle tempered oil and garlic over the curry.

8. Cover immediately and switch off the gas.

9. Serve with plain rice or flatbread of your choice.

 

Note -

1. Use only tender greens and stems. They should be cut without any pressure.

 

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Kiwi Panhe

This recipe is inspired from Sanjeev Kapoor's Kiwi Panha recipe. But instead of roasting the kiwis, I just pressure-cooked them. I used our traditional "Panhe" recipe to make this fruity beverage.

Kiwi Panhe
Kiwi Drink
Ingredients
6 Kiwi, rinsed

6 green cardamoms, peeled
1/2 cup sugar or to taste
1/2 tsp salt

Method
1. Pressure cook kiwi. Peel and take the pulp out.
2. Grind the pulp with cardamoms, sugar and salt.
3. Store the pulp in an airtight container in the refrigerator.
4. When ready to serve, add 1/4th cup pulp and 3/4th cup chilled water to serve.

Note -
1. This pulp can also be frozen.
2. Adjust sugar proportion based on the tartness of Kiwis and personal taste.


Credits -

http://www.sanjeevkapoor.com/kiwi-ka-panna.aspx

Kung Pao Tofu

 

 

A quick Chinese style stir fry always comes to my rescue for a quick week night meal. I generally have a Tofu slab and Chinese friendly vegetables in the fridge. As I chop my vegetables, I start rice on one burner. Once my wok is hot, the stir fry comes together in the matter of minutes.

 

Kung Pao Tofu

Ingredients

1 slab tofu, cut into cubes

Few drops of oil for roasting tofu

 

3 baby bok choy, chopped

1 bunch spring onions

Few pieces of baby corn

1/4 cup bamboo shoots

1/2 each red and green pepper

1/2 each zucchini and yellow squash

 

 

Tempering

1 tbsp. oil

Few drops toasted sesame oil

2-3 red chilies, halved

 

 

Whisk together

2 tbsp. corn starch

1 cup water

Few dashes of soy sauce

1 tsp paprika

1 tbsp. tomato ketchup

1/2 tbsp. honey

1 tsp rice vinegar

salt as needed

1 tbsp. ginger-garlic paste

 

Garnish

1/4 cup roasted spicy peanuts (I use from Sprouts)

 

Method

1. Whisk corn starch mixture and set aside.

2. Heat few drops of oil and roast tofu cubes and set them aside

3. Heat a wok. Add oil . Add red chilies. As they sizzle, add vegetables one after the other. Stir fry for about a minute each.

4. Add tofu cubes and stir fry on high flame.

5. Add whisked marinade. Mix.

6. Garnish with spicy peanuts.

7. Serve with steamed white or brown rice

 

Note -

1. Do not overcook vegetables. There should be some crunch.

2. If you have some time on hand, you can drain tofu to remove the excess moisture as mentioned here.

3. Any Chinese friendly vegetables like green beans, snap peas, carrots etc. can be used.

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Pineapple Lassi

I had a huge bag of frozen pineapple chunks from Costco. I thought of making this frosty delicacy.

Pineapple Lassi
Pineapple Smoothie
Ingredients
2 cups frozen pineapple chunks
1 cup plain yogurt
sugar or any other sweetener of your choice (optional)
water as needed

Method
1. Thaw pineapple chunks for just half an hour.
2. Blend using 1/2 cup water in your heavy duty mixer.
3. Add yogurt and sugar or any sweetener if using.
4. Blend.
5. Adjust water depending on the desired consistency.

Note
1. This is really a no-frills recipe. You can adjust the amount of pineapple, yogurt and sugar depending on your taste.


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Tofu Burji - Tofu Scramble

 

It's true that Tofu is considered as a blank canvas. You can add any flavors of your choice. I decided to make the vegan friendly version of burji by crumpling tofu into the usual burji recipe.

 

Tofu Burji

Tofu Scramble

Ingredients

1 block Tofu

salt to taste

1 tsp garam masala

1 tsp chili powder

 

Tempering

1/2 tbsp. oil

1/2 tsp cumin powder

1/2 tsp turmeric powder

1 tbsp. ginger-garlic paste

1 cup finely chopped onion

1/2 cup finely chopped tomato

 

Garnish

1/4 cup cilantro

 

Method

1. Place the block of tofu on a folded paper napkin. Place another napkin on top and place some heavy weight like mortar and pestle on top to drain excess water. Keep aside for 1/2 hour

2. Heat oil in a saucepan. Add cumin powder, turmeric powder, ginger-garlic paste. Fry for 1 minute.

3. Add onions. Sauté till onion is golden brown. Stir in tomatoes. Sauté till they are pulpy.

4. Add garam masala, chili powder and salt. Add 1/4 cup water.

5. Now add crumbled tofu and cilantro.

6. Simmer till the flavors are absorbed by crumbled tofu.

 

Note -

1. You may need a tad more salt and garam masala than usual since tofu is very bland. Taste and adjust as you go.

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Salmon Curry

 

Today I am featuring Salmon curry using Maharashtrian - more specifically, CKP style spices. Serve with chapatti or plain rice.

 

 

Salmon Curry

Ingredients

2 Salmon fillets, cubed

5 baby potatoes, scrubbed and halved

1/2 tsp. turmeric powder

salt to taste

1 tsp. red chili powder

 

 

1 cup coconut milk

1 tsp. tamarind pulp

2 green chilies, slit

 

Grind to a fine paste

4-5 garlic cloves

1" ginger

3-4 green chilies

1/3 cup cilantro

 

Tempering

2 tsp oil

2 tbsp. minced onion

 

Method

1. Marinade salmon & potatoes with turmeric powder, salt and ground paste. Set aside for 10 minutes.

2. Heat oil in a saucepan. Add onion. Sauté till onion is golden brown.

3. Add marinated salmon and potato pieces.

4. Add tamarind pulp, chili powder, coriander powder and 1/4 cup water.

5. Cook for 5 minutes. Add coconut milk and slit green chilies - if using.

6. Simmer for few minutes.

 

Note-

1. Rawas (Indian Salmon) steaks can be used. But adjust masala depending on the size of the steaks.

2. You can also add whole smashed garlic cloves, along with onion in tempering.

3. Instead of coconut milk, you can also grind coconut coarsely and add to the curry if you prefer coarse texture for your curry. In that case, add less water, and serve as a dry dish.

 

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Tostada - Mexican Pizza

Every once in a while, I make a Mexican themed menu. I keep all the ingredients on the table and everyone can choose their own ingredients per their preference. Gudiya does not like raw onions, I don't take cheese and my husband eats everything.

Tostada
Ingredients
1 1/2 cup cooked black beans
1/2 cup grated Mexican cheese

Garnish
1 tbsp. chopped cilantro
1 tbsp. chopped green onions
2 tbsp. chopped onions
2 tbsp. red but firm tomatoes

lime wedges
avocado slices
Hot sauce

Tostada shells

Method
1. Take a crispy tostada shell.
2. Spread drained black beans.
3. If you are using cheese, place it in microwave for 30 seconds or till the cheese melts.
4. Garnish with any or all items of your choice.
5. Serve immediately

Note -
1. Tostada shells are easily available in the market. But if not, you can easily crisp up tortilla/flatbread/chapatti.
2. I used blue corn tortilla shells.
3. I generally soak and later cook black beans with turmeric powder, salsa, cumin powder and salt.




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Grilled Vegetable Kabobs

 

 

 

After eating the colorful kabobs at the BBQ restaurant, I was very eager to try them myself. If you don't have liquid smoke, just proceed without it. They will still taste good. For Gudiya, I sprinkle just salt and Hubby and I like to sprinkle some taco or tandoori seasoning on the cooked kabobs. They are very simple to make.

Grilled Vegetable Kababs
Ingredients
10 small mushrooms
1 yellow squash- probably only half will be needed
1 zucchini- probably only half will be needed
1 green bell pepper - probably only half will be needed
1 red bell pepper- probably only half will be needed
1 small purple onion

Few drop liquid smoke (Optional)
salt as needed
black pepper ground
Taco or Tandoori seasoning
Oil spray such as Pam

Method
1. Cut all the vegetables except mushrooms.
2. Thread each wooden skewer into a desired pattern of colorful vegetables, starting and ending with mushrooms.

 

3. Heat a grill pan. Spray some oil
4. Place wooden skewers in a single layer.
5. Spray some oil on top.
6. Rotate till nice grill marks appear on vegetables. Switch off the gas.
7. Sprinkle salt and black pepper powder. If you like it spicy, sprinkle tandoori masala or taco seasoning.
8. Cover with an Aluminum foil - as if making a tent till ready to eat.

 

Note -
1. Step 8 is very important. If you keep the kabobs open , they will be dried.

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Parsley Chutney

I am partial to Italian Parsley. I like the flavor but I must admit that I don't care for curly parsley as much. Since I have planted Italian parsley, I thought of sharing this most simple recipe with you all.

Parsley Chutney
Ingredients
1 bunch Italian Parsley
1/2 bunch cilantro (optional)
3-4 cloves garlic
1/2" ginger
1/2 lemon, freshly squeezed
3-4 green chilies
salt to taste
1/4 tsp sugar
1/2 tsp cumin seeds

Method
1. Rinse parsley and cilantro - if using. Chop roughly.
2. Grind all the ingredients adding very little water.

Note-
1. Do not substitute curly leaf parsley.
2. For a different flavor, add a handful of roasted peanuts.


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Grilled Teriyaki Mushroom Burger

 

Teriyaki Mushroom Burger with oven roasted fries and roasted edamame

 

About a decade or so ago, it was very difficult for me to go to the steakhouse/barbeque grill restaurants. I had no idea what to eat. Though I was technically a non-vegetarian then - which meant I ate chicken or seafood only on Sunday - I couldn't eat a huge chicken breast. There were not many vegetarian options. I generally used to land up eating just salad or baked potato or fries.

Now many steakhouses also have better options for vegetarians. Personally, I have gone from chicken may be on Sunday to no-chicken consumption at all policy. (I cook chicken for my family though!)  So when I saw the vegetable kabobs at the usual steakhouse, I was happy. They also had a distinct smoky flavor to it. How do they do it? The mushroom was moist and still it was smoky at the same time! My friend shared that they use liquid smoke. We went to another barbeque grill, where I ordered Portabella mushroom burger, which was marinated in teriyaki sauce, grilled with a touch of liquid smoke. I thought that I was ready to handle the liquid smoke myself.

Grilled Teriyaki Mushroom Burger
Ingredients
3 Portabella mushrooms, cleaned, remove stem and gills

3/4 cup Teriyaki sauce
1/2 tbsp. ginger-garlic paste

Few drops of liquid smoke

Oil/Spray as needed

For assembling burgers
Burger buns
Hummus
Firm tomatoes, cut into circles
Red onions, cut into circles
Boston Bib Lettuce
Ketchup/Relish etc.

Method
1. Clean mushrooms. Remove stems and gills.
2. Mix teriyaki sauce with ginger garlic paste & few drops of liquid smoke.
3. Pour in a ziplock bag. Place mushrooms inside and zip the seals off.

4. Make sure that the mushrooms are nicely marinated.
5. Set aside for at least 1 hour.
6. Heat your grill pan.
7. Spray with oil spray such as Pam.
8. Place the mushrooms with flat side on the grill at about 30 degree angle. Let it cook.
9. Carefully turn and place each mushroom at about 120 degree angle. Let it cook. We are doing this to get a nice criss-cross pattern.

10. Flip and cook on the other side.
11. Meanwhile, assemble your burger buns. Smear some hummus.
12. Place a lettuce leaf on each bun. Place burger. Top with onions, tomatoes, relish, ketchup etc.
13. Serve with oven roasted fries.

Note-
1. Liquid smoke is easily available in the supermarkets where you get barbeque marinade essentials.




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Asparagus Koshimbeer - Asparagus Salad

A bunch of tender Asparagus inspired me to make this Maharashtrian salad.

Asparagus Koshimbeer
Asparagus Salad
Ingredients
1 bunch tender asparagus, ends removed, chopped
salt to taste
1/2 tsp sugar
1/2 lemon, freshly squeezed
2 - 4 tbsp. daaNyache KooT/Roasted, unsalted peanut powdered/crushed

Tempering
1 tsp oil
1/2 tsp cumin seeds
1-2 green chilies, slit or minced
A pich of asafetida

Garnish
1 tbsp. minced cilantro


Method
1. Place chopped asparagus in a pressure cooker pot. Add 1 tbsp. water. Steam without using weight.
2. Let it cool down completely.
3. Add salt, sugar, crushed peanuts. Squeeze fresh lemon. Mix well.
4. Heat oil in a saucepan. Add cumin seeds, chilies and asafetida.
5. Drizzle over the salad.
6. Garnish with cilantro. Mix.

Note-
1. Do not over cook the asparagus.


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Black Bean Noodles with Schezwan Prawns Curry

 

 

 

I was browsing through Costco's Organic section and chanced upon these black bean noodles/pasta. The ingredients list comprised only one ingredient - black beans. That was very promising so I decided to experiment with it. For an unknown reason, I didn't feel like treating it as pasta so I didn't go Italian way. I thought some Asian flavor may work well. I raided my fridge and found Schezwan/Sicuan sauce bottle. As the it was getting ready, I thought of giving a taste test. Boy, was it spicy! So I had to tone it down a little for Gudiya to enjoy. So I decided to add some peanut butter and coconut milk. I think overall, it really worked well.

Black Bean Noodles with Schezwan Curry
Ingredients
1 bunch spring onions, chopped
1 red bell pepper, cored, sliced
1 green bell pepper, cored, sliced
A handful of green beans, sliced/French cut
1/4 cup each of water chestnuts, bamboo shoots and baby corn
1 tbsp. peanut butter
1 cup coconut milk
Few drops of toasted sesame oil
salt to taste
1 tsp sugar
1 tsp rice vinegar
1/2 tbsp. Schezwan Sauce (Readymade)

Marinate
3/4 cup peeled and deveined shrimp/prawns
A pinch of turmeric powder
salt

Tempering
1 tbso oik
1.2 tbso ginger garlic paste

Method
1. Heat oil in a hot wok. Add ginger garlic paste. Add vegetables one after the other. Do not overcook.
2. Add marinated shrimp. Saute for a minute or so.
3. Add schezwan sauce, salt as needed, sugar and toasted sesame oil.
4. Stir fry.
5. Meanwhile cook black bean noodles per package directions. I undercooked them since they were to boil again in the curry.

6. Add peanut butter and coconut milk. Add 1  1/2 cup water. Adjust for seasoning.

7. As curry is boiling, add drained moodles immediately.
8. Simmer for a minute.

9. Serve curry, vegetables, noodles in a bowl. Serve with a wedge of fresh lemon.

Note-
1. For a vegan version, skip shrimp. Use Tofu if desired.


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Asparagus chi Bhaaji

I decided to make simple Maharastrian style bhaji with my bunch of fresh Asparagus today. Guess what, another recipe idea with Asparagus is already bubbling in my head. I hope it works , if it does, I will share it with you all real soon.

 

Asparagus Chi Bhaaji

Sautéed Asparagus

Ingredients

1 bunch Aspragus, tail ends removed, chopped into small bits

salt to taste

A pinch of sugar (optional)

 

Tempering

1/2 tbsp. oil

1/2 tsp mustard seeds

1/2 tsp turmeric powder

1/4 tsp asafetida

2-3 red chilies, halved

1/3 cup minced onion

4-5 cloves of garlic, peeled & sliced

 

Garnish

1 tbsp. fresh coconut

1/2 tsp freshly ground black pepper

 

Method

1. Heat oil in a saucepan.

2. Add spices and red chilies. Add garlic, as it changes color, add onion. Saute till onion is soft.

3. Add chopped asparagus. Mix well. Cover with a lid. Pour some water on the lid

4. Let it cook. Add salt and sugar - if using.

5. Add coconut + black pepper.

6. Serve with your daily meal.

 

Note -

1. You may also add cooked black chanas, black vatana or soaked chana or moong daal for a protein boost. If using cooked chana, add it after the asparagus is cooked. If using soaked/drained daal, add it after onion.