Asparagus Thoren

Asparagus is a new vegetable in our family as its not very common in Bangalore, India.In Seattle, its a local spring vegetable and so needed a s way to add it in our diet.Eating seasonal local fruits and veggies is always a plus as its travel time to the food shelves in a grocery store is comparatively less.

Asparagus is packed with good-for-you vitamins and minerals like vitamins A, C, E, K, and B6, as well as folate, iron, copper, calcium, protein, and fiber.So, it is worth adding it to your diet.

You can just grill asparagus too and sprinkle a bit of salt.Its yummy good.

Ingredients:

  1. Asparagus – 2 cups, chopped round
  2. Onion – 1 small, chopped fine
  3. Green chillies – 3, chopped fine
  4. Mustard seeds – 1/2 tsp
  5. Dry /Fresh grated coconut – 1/2 cup
  6. Curry leaves – 1 Sprig
  7. Oil – 1 Tbsp
  8. Salt to taste

Procedure:

  1. Pour oil to a pan and when hot, add the mustard seeds.When the seeds splutter, add onions and saute till translucent.
  2. Now add green chillies, salt and asparagus. Cover the pan and cook on low flame.Mostly the asparagus cooks in 3 to 5 mins.
  3. Now add the dried coconut and curry leaves , stir and cook for 1 to 2 mins.fullsizerender-28

 

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Dal Palak

This dish is highly nutritious as it contains  split pigeon peas (Indian name: toor dal) and spinach(Indian name: palak).The lentil provides protein and spinach is high in iron.This combination is therefore very healthy and filling.

We can have this dish as a soup or as gravy with rice or roti.

Ingredients:

  1. Toor dal – 1 cup
  2. Tomato -1 small, chopped
  3. Garlic -2 cloves, minced
  4. Green chillies – 4 , split in half
  5. Turmeric powder – 1/2 tsp
  6. Spinach leaves- 1 cup, washed well and chopped
  7. Tamarind juice – 1 Tbsp
  8. Salt to taste

For seasoning:

  1. Mustard seeds – 1/4 tsp
  2. Dry red chillies – 3nos.
  3. Asafetida – 1/4 tsp
  4. Coconut oil/ any oil -1Tbsp

Procedure:

  1. Take all the ingredients in a pressure cooker and add 2 cups of water.Keep on medium flame and cook for one whistle.
  2. Note: One whistle in my cooker , cooks the dal.But, may not be the same way in other cookers.So check , if dal is cooked, else cook till its done to your liking.You can also cook dal in a closed sauce pan.
  3. Once the dal is cooked, we need to season 0r do tadka.
  4. In a small frying pan, pour coconut oil and add the mustard seeds.When they splutter, add dry red chillies and when they change color, switch off the flame and add the asafetida powder.You will get a fragrant aroma.Add this seasoning to the cooked dal and mix well.
  5. Your dish is ready!!!Enjoy!!

 

 

Chinese Salad

This is something I have had at restaurants but am not sure if the ingredients are the same.I tried and tested at home to get the flavor we have at Chinese restaurants in India.

Anyway it raw veggies with a mix of condiments.Served it to my daughter’s friends and they liked it too..so it must be good.

Ingredients:

  1. Cucumber – 1, sliced  thin  & long
  2. Carrot – 1, sliced thin & long
  3. Vinegar – 1Tbsp
  4. Sugar – 1/4 tsp
  5. Tomato ketchup – 1/2tsp
  6. Hot & Sour tomato ketch up – 1/2 tsp (optional)
  7. Chilli powder – a pinch(optional)

Procedure:

  1. In a bowl, mix all the above ingredients and chill in the refrigerator.
  2. Serve the salad cold.

Blueberry Pancakes

Blueberry and pecan pancakes is a fruit filling breakfast.It is nutritious as well as delicious.You have to watch out on your syrup, though.

Ingredients:

  1. Plain flour – 2 cups
  2. Baking powder – 1tsp
  3. Sugar – 1/2 to 1 tsp
  4. Milk – 1 1/2 cups
  5. Egg – 1
  6. Butter – 2tsp
  7. Salt – 1/2tsp
  8. Blue berries

Procedure:

  1. Take a big bowl and beat the egg.Whisk in the butter and slowly add all the ingredients one by one.Make sure to not whisk the batter too fine.A few small clumps are ok.
  2. Heat a pan on medium flame and when hot, pour a ladle of the batter.You will see bubble gaps on the pancake, if the pan is hot.At this point , add in the blue berries, pecans with your hand one by one on the pancake.
  3. After a minute or two, flip the pancake and cook the other side too.
  4. Have with pancake syrup.

Simple Coleslaw

Sticking to my New Year resolution of more veggies in raw, we had a continental dinner yesterday.We had baked chicken tender, coleslaw cabbage – carrot salad, and cooked sweet corn.

This recipe is for the cabbage – carrot coleslaw.

Ingredients:

  1. Light Mayo – 1 – 2 Tbsp
  2. Sugar – 1/4 tsp
  3. Vinegar – 1 tsp
  4. Pepper – 1/4 tsp
  5. Lemon juice – 1 tsp
  6. Shredded cabbage – 2 cup
  7. Shredded carrot – 1/2 cup
  8. Salt to taste

Procedure:

  1. Mix all the above ingredients in a bowl.You can vary the quantity of the condiments as per your taste for the coleslaw.

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Coriander Mint Chutney

I used this as a sandwich spread adding fresh grated coconut and it turned out great.Its a handy chutney as it can used as spread as well as an accompaniment with samosas, dhoklas, aloo tikki or even dosa!

I stored the left over in ice trays in the freezer and transferred them to a dated ziplock.

Tip: When storing food in freezer in zip locks, its handy to write the dates as I tend to forget when I made the food.I  usually try to use it in a month’s time.

Ingredients:

  1. Coriander leaves – 2 cups
  2. Mint leaves – 1/2 cup
  3. Green chilli – 2
  4. Ginger – 1/4 “
  5. Lemon Juice -1/2 lemon
  6. Salt to taste

Procedure:

  1. Wash the leaves thoroughly.
  2. Put all the above ingredients in a blender and puree it with as little water as possible.
  3. Your chutney is ready

For sandwiches: You can add fresh grated coconut in the chutney and spread it along with butter on the toast.Yummy!!