April 29, 2011
You know one sure sign of spring is when asparagus starts showing up in farmer's market and vegetable aisles. One of my friends told me a few years ago that asparagus is at it's best when had during spring than at any other time of the year. So when I saw them at the store a week ago, I hurriedly bought a bunch.
At the checkout, our friendly cashier casually mentioned that he has bought 5 bunches and plans to each a bunch every day.
I made a quick stir-fry with the asparagus, mushrooms and onions tossing it with some soy-sauce, sriracha, lemon infused olive oil and some cumin seeds. It tasted delicious and reminded us that spring is not that far :)
Here is how I made it:
1 bunch asparagus
10-12 cremini or white button mushrooms
1 medium onion
1 tspoon cumin seeds
2 tbspoon soy sauce
1/3 tspoon sriracha (you can increase or decrease it depending on your spice level)
1 tbspoon olive oil
1/2 tspoon cumin seed powder
salt to taste
Cut asparagus, and mushrooms and slice the onions thinly. Heat oil and temper it with cumin seeds. Then add the onions and let it saute for a couple of minutes. Then add the mushrooms and asparagus and mix it well together. Add the soy sauce, sriracha and the cumin seed powder, salt and let it cook on medium heat with closed lid.
Cook for 10-12 minutes till cooked. Serve hot as a side with pulao, quinoa or even paratha.
April 19, 2011
It was the middle of winter. There were long stretches of gray days and it was at that time, whenever I would log into my Facebook account I would see an add for Sweet Potato Biscuits at PBS Parents. Usually, I would ignore such ads, but after seeing it for the 10th time, I broke down and decided to give it a try.
As soon as I reached home, I got my ingredients together and put it in the oven. We had biscuits for dinner, but they were pretty delicious. I am keeping this recipe and also looking out for more such ads on my Facebook page.
Have you ever given in to such cravings?
Here is the recipe:
(recipe courtesy: PBS Parents)
2 cups all-purpose flour
1 tbspoon baking powder
1 tspoon salt
1 cup mashed sweet potato (from 1 – 2 cooked sweet potatoes. I baked my sweet potatoes)
2 tbspoon firmly packed brown sugar
1/2 cup butter flavor Crisco (I just used unsalted butter),
1/2 tspoon baking soda
3/4 cup buttermilk ( I didn't have any, so I used 5-6 tbspoons yogurt and mixed it well with water)
Heat oven to 425 degrees. Then combine the dry ingredients - flour, baking powder and salt in a large bowl.
Mix the cooked and mashed sweet potato with sugar, and butter. I didn't have a mixer, so I just mixed it by hand until it blended well.
Add the baking soda in buttermilk. Then add the buttermilk and sweet potato mixture alternately into dry ingredients until they are just combined.
I cooled my dough in the fridge for about 30 min. Then roll dough ½ inch thick on floured counter. And then cut small rounds in that. I used a juice glass for it.
Put it on ungreased baking sheet and bake for 15 – 20 minutes. Serve warm.
We had ours with some shredded chicken and salad.
April 06, 2011
I first had this when my friend Swati visited us last year. She was coming to see one month-old Ameya and brought a big box of beetroot chutney with her. I tasted it tentatively, but the sweet and sour taste of the pachadi drew me in and I took a big heap of it immediately. We had it with lunch and dinner till it was all gone.
She gave us the recipe, I couldn't remember it, but Aswin did. So I made him make a big batch... and then again. Over the past few months, he forgot the exact measures. So I wrote to Swati again, got the recipe and here it is:
(recipe courtesy: Swati B)
2-3 cloves garlic
2-3 green chillies
pinch of turmeric powder
1 tspoon tamarind paste
big bunch of cilantro
1/2 tspoon mustard seeds
1/2 tspoon cumin seeds
pinch of asafoetida
1-2 red chillies
3-4 curry leaves
Grate the beets and fry with 2-3 cloves of garlic, 2-3 green chillies, pinch of turmeric powder. It has to be nicely fried.
Grind up the mixture with cilantro - a big bunch - salt and tamarind.
Then do the tadka, put it on top of the beets mixture and enjoy.
This works great plain or as a side too.