Asparagus Soup

Asparagus has been used from very early times as a vegetable and medicine, owing to its delicate flavour.

Only the young shoots of asparagus are eaten.

The shoots are prepared and served in a number of ways around the world.

In Asian-style cooking, asparagus is often stir-fried. Cantonese restaurants in the United States often serve asparagus stir-fried with chicken, shrimp, or beef, also wrapped in bacon. Asparagus may also be quickly grilled over charcoal or hardwood embers. It is also used as an ingredient in some stews and soups.

In the French style, it is often boiled or steamed and served with hollandaise sauce, melted butter or olive oil, Parmesan cheese or mayonnaise. It may even be used in a dessert.[9] The best asparagus tends to be early growth (meaning first of the season) and is often simply steamed and served along with melted butter. Tall, narrow asparagus cooking pots allow the shoots to be steamed gently, their tips staying out of the water.



The bottom portion of asparagus often contains sand, and as such thorough cleaning is generally advised in cooking asparagus.

Asparagus is used ethnomedically to treat urinary tract infections, as well as kidney and bladder stones.Asparagus is low in calories and carbohydrates, and compared to other vegetables it is relatively rich in protein.

One cup of asparagus supplies only 24 calories, almost half of which are derived from protein. Asparagus is an excellent source of potassium, vitamin K,folic acid (263 micrograms per cup), vitamins C and A, riboflavin, thiamine, and vitamin B6. It has an excellent ratio of potassium (288 milligrams per cup) to sodium (19.8milligrams per up). Asparagus is also a very good source of dietary fiber, niacin,phosphorus, protein, and iron.

Historically, asparagus has been used as a diuretic and in the treatment of arthritis and rheumatism.

Ingredients:

12 stalks of asparagus washed trimmed n cut into 1 inch pc's
1 bay leaf
1/2 tsp peppercorns
2 cloves garlic chopped fine
pinch of lemon zest
pinch of nutmeg powder

Method

1.Heat some olive oil in a pan on medium heat.
2.Add the chopped garlic,bay leaf n peppercons...do not burn them
3.Add the asparagus pc's n fry for a while
4.Then add 2 cups water or chicken stock
5.Once the asparagus is cooked i.e it breaks to the touch.Remove n let it cool.
6.Once its cool blend this whole mixture until smooth.
7.Pour it into a pan again add salt,lemon zest n nutmeg powder.
8.See the consistency..according to ur thickness level adjust the water(because some like they soup thick n some like it thin)
9.Serve hot with 1 tsp of Fresh cream(optional)

Chilli Paneer

Ingredients

1 cup paneer cut into cube
1/2 a small onion chopped into big cubes
1/2 capsicum cut into cubes
3 green chillies chopped/red chillies
few curry leaves chopped
1 tsp of chopped garlic
1 tsp ginger garlic paste
1/2 tsp jeera pwd
1/2 tsp coriander pwd
pinch of chilli pwd,salt n sugar
1 tsp chilli sauce
1/2 tsp soya sauce
pinch of ajinomoto(optional)
1/3 cup fo water mixed with some orange food colour
Few cilantro leaves chopped
1 tbsp cashew(optional)
2 tbsp corn flour
1 tbsp maida

Method

1. Mix the corn flour,maida,1/2 tsp ginger garlic paste n salt,add some water mix it into a thick paste like bhajji batter.
2.Coat each paneer cube with the above mixture,u can either deep fry or shallow fry them until golden yellow color.Remove n keep aside on a tissue paper.
3.Heat few Tbsp's of oil in a deep pan on medium heat
4.Add the chopped garlic,chopped green chillies,few curry leaves,cashew,chopped onions n chopped capsicum and ginger garlic paste.
5.Once the onions are turning transparent add the jeera pwd,coriander pwd,chilli pwd.
6.Add the water mixed with color add the chilli sauce,soya sauce,salt n sugar n ajinomoto(optional)
7.Once its turning to get thick add the fried paneer cubes n mix so that the paneer gets quoted with the sauce.
8.Garnish with cilantro

Citrusy French Toast

French Toast is a breakfast which i crave for once in a while and ideal for a sunday brunch.

Ingredients

3 slices of wheat/white sandwich bread
1 cup milk
1 egg beaten
4 tbsp sugar(adjust according to ur sweet level)
1 tsp vanilla essence
1 tbsp fresh orange juice or orange jest(grate some peel of the orange)
1/3 tsp of of grated nutmeg/cinnamon powder

Method:

1. Here the bread is too soft in the egg n milk mixture so just remove the slices from its cover n leave it outside overnight,by next morning the bread becomes hard.
2.Now mix the milk with sugar n let the sugar dissolve in it.
3.Now add the beaten egg to the milk,also add the vanilla essence,orange juice,nutmeg and mix well.
4.Meanwhile heat a pan/tawa ,rub some butter or oil on it
5.Next soak the bread in the milk n egg mixture for few seconds(dont soak it for too long because the bread will break).
6.Remove the bread n put it on the pan on medium heat.Once cooked on one side flip it.
7.While flipping remember that the bread is too delicate so dont break it.
8.Once cooked on both the sides serve it hot with some maple syrup/choclate sauce/strawberry sauce/orange marmlade or fresh orange slices(I prefer them as it is but the combinations are really ur choice)

Sambar Vada

One of my favorite south indian tiffins is Vada with hot sambar.It is a donut shaped south indian breakfast dish made with lentils...At first in US i didnt really know how to make these vada's though i was always craving for them....once in a while i used to get the instant vada mix packets and make them....


The reason i didnt make the vada batter fresh at home was that ,the vada batter is nothing but overnight soaked urad dal ground to a paste without adding any water...n in my blender over here in US the dal cannot be ground without adding any water....


But i was wrong ,i happened to hear from a friend that we can add few tbsp of water and for the other techniques regarding the fluffyness of the vada i saw the vah chef(www.vahrevah.com) sanjay thumma video on you tube for medhu vada

http://www.youtube.com/watch?v=DwiDbLfHnjI


once i saw this video i knew instantly how to make nice vada's ,this video tells u clearly how to aerate the vada batter with hand when we blend it in a blender and it also shows how we can test the batter before frying by putting small batter of dough into water to test wether it is floating or not


So i recommend everyone to first see this video and consider these small things that help in getting beautiful vadas....but for the recipe for vada i followed my mothers recipe

Ingredients for Vada

1 cup urad dal

6 methi seeds

Soak the above 2 togeather with water overnight.Strain the water from the dal .Then put half the quantity of the soaked dal into the blender along with the soaked methi seeds,add few drops of water n grind to a paste( in between grinding stop the blender for a while mix the batter n again switch on the belnder)once its in a paste form remove n then add the remaining dal n repeat the procedure...(U need to add only few drops of water not much)

Note: This procedure is for a blending in a blender...but if u have a ultra grinder or something similiar to it like a food processor u no need to add any water

Once u have the batter add

salt,pinch of baking soda,

Optional.....1 tsp jeera,3 green chillies chopped,1 onion chopped,chopped cilantro

Mix and aerate the batter as shown in the video....and do the batter testing as said in the video

Heat oil in a kadai for deep frying on medium flame...Once u know the oil is hot drop a pinch of batter when it floats u know the oil is ready

Now wet ur hand take little batter in ur hand make a hole in the centre and drop it into the oil(becareful not to burn ur hand in the hot oil)Once fried on oneside turn it n remove once golden yellow color.For a more detailed description u can see the video.

Alternatively u can take a ziploc bag just rub its surface with a wet tissue,then put a ball of batter on the ziploc bag make a hole in the centre ,remove it carefully n drop it into the oil.

Ingredients for Sambar

1/3 cup toor dal soaked n pressure cooked for 3 whistles or until soft,once cool remove n mash it

1 small lemon size ball tamarind soaked in water n its juices extracted

1 cup of mix veggies(carrot,radish,lady finger,brinjal,bottle guard)

1/2 onion chopped

1 small tomatoe chopped

3 green chillies

2 cloves garlic crushed

few curry leaves n cilantro

pinch of hing

1 tsp red chillie pwd

1/2 tsp turmeric

1 tbsp sambar pwd

pinch of sugar

1tbsp of fresh grated coconut

Tadka items(mustard,jeera,methi seeds each 1/2 tsp)

Method

• Heat some oil, add the tadka items then add the chopped onions,green chillies,curry leaves crushed garlic.
• Add turmeric,then add the mix veggies
• once they are fried add chopped tomatoes cover and cook until the tomatoes turn mushy and the veggies turn soft
• Then add the chillie powder,hing and salt
• Next add the boiled dal n mix
• Add the tamarind juice,cilantro and salt
• Let it come to a boil then add the sambar powder.
• once nice aroma starts coming put in the sugar and grated coconut

Serve hot with rice ,idli,vada or pongal......the combinations are endless.

Punukulu

Today i was wondering what to do for lunch today,i didnt want to eat the regular stuff that i usually eat like chapathis or rice.So i opened the fridge and started searching ......n i happend to see this dosa batter which was sitting in my fridge for quite a long time...So then i got the idea of makeing these punukulu from the leftover dosa batter...

The weather was also cold outside so enjoyed my hot punukulu very welll with tomatoe pickle and a glass of nice lassi after it.






Ingredients

2 cups of left over dosa batter(the thick one which we have before makeing the dosa's)
1/2 medium onion chopped
3 green chillies chopped fine
1 inch ginger grated/chopped fine
1 tsp jeera
few sprigs of cilantro chopped
1 tbsp sooji(upma rava)
pinch of bakeing soda/powder


Method:

• Heat some oil for deep frying on medium heat.
• Next take the dosa batter,to this add all the chopped onions,chillies,ginger,cilantro,jeera.
• Now add the salt,sooji and bakeing soda/powder.Then mix the batter with a spoon
• Once the oil is hot,then keep droppping a tablespoon of batter into the oil...but dont crowd the pan.
• Once golden on oneside turn each of it ,Once its fully golden on both sides remove onto a tissue.
• Serve hot with any chutney like coconut/peanut or even pickle of ur choice like tomatoe or mangoe pickle or even tomatoe ketchup

This is a nice snack for a rainy day with a nice cup of hot tea.These punukulu have a crunchy texture because of the sooji we put into the batter.

Broccoli Soup

Broccoli belongs to the cabbage family,it has a lots of nutritional value.Broccoli's noteworthy nutrients include vitamin C, vitamin A (mostly as beta-carotene), folic acid, calcium, and fiber. While the calcium content of one serving doesn't equal that of a glass of milk, broccoli is an important calcium source for those who don't consume dairy products.

Calcium does more than build strong bones. Research shows that this mineral may play a role in the control of high blood pressure, and it may work to prevent colon cancer. Beta-carotene and vitamin C are important antioxidants that have been linked to a reduced risk of numerous conditions, including cataracts, heart disease, and several cancers.

Broccoli is a fiber find. Not only is it a rich source, but half of its fiber is insoluble and half is soluble, helping to meet your needs for both types of fiber. But the story doesn't end with broccoli's rich array of nutrients. Broccoli provides a health bonus in the form of protective substances that may shield you from disease.

U can steam the broccoli florets and eat it with ranch,or u can even marinate the florets with some olive oil,salt,pepper and balsamic vinegar and grill it,u can even toss it into any salad.But for those people who dont like to eat broccoli as a whole,u can eat it in a soup form.

I usually like the Broccoli and cheddar soup that we get in panera bread,but this one is a healtier version of broccoli soup minus the cheese and cream....

Ingredients:

2 cups broccoli florets

1 medium potatoe peeled n chopped

1 bay leaf

1 tsp peppercorns

1 small onion chopped

2 cloves garlic chopped

1 stick celery(optional)

salt

Method:

• Heat some oil on medium heat.
• Add the bay leaf n peppercorns.Be sure not to burn them
• Then add the chopped garlic , onions,celery and saute until the onions turn transparent
• Next add the broccoli florets and potatoes and let them cook for sometime.
• Then add 2 cups water,salt and let it come to a boil
• Once u notice the potatoes turned soft switch off the stove and let it cool
• Then remove the bayleaf from the liquid .
• Strain the water(this is the broth) and reserve the water and pulp seperately.
• Grind the pulp with bit of water that we reserved.
• U will get a thick mixture ,Now in this mixture mix the remaining water until u get ur desired thickness
• Now let this come to a boil again.Serve Hot with fresh bread or croutons .

Note : I usually put in some herbs into the soup like dill/parsely/thyme which give it a lot of flavour.Once done instead of serving with fresh cream or cheddar cheese,u can just add 1 tsp of half n half or milk for one bowl of soup.

Spinach and Moong Dal Stir Fry

Once in a while i prefer to make these simple and easy meals which are pakced with a lot of nutrients and one of them is this dish which my mom used to make.It has all the good nutrients from the spinach n the lentils(moong dal),another good thing is it needs very less amount of oil.

Ingredients:

1 box of Birds Eye chopped frozen spinach/1 bunch of fresh spinach

1/2 cup soaked moong dal/pesarapappu

1/2 tsp mustard seeds

1/2 tsp jeera

1 tsp urad dal

1/2 tsp chana dal

4 dry red chillies broken into half

4 cloves of garlic (each cut into 2 halfs)

4 green chillies cut lengthwise

few curry leaves

salt

Method:

• Soak the moong dal for 30 mins and then drain away the water
• If useing frozen spinach just put it in the microwave for 4 mins or u can let it to defrost at room temperature as well.But if ur useing fresh spinach wash it thoroughly and chop it very finely.
• Heat some oil in a pan on medium heat.
• To this add the urad dal,channa dal when they turn light brown add the mustard,jeera,garlic,green chillies,dry red chillies and few curry leaves.
• Once they are fried a bit add the spinach,add some salt
• Keep mixing it so that it doesnt stick to the pan,once the raw smell of the spinach goes of
• Then add the drained moong dal,keep mixing it .If u think it is sticking to the pan then add the few tbsp of water

Note:- I always prefer birds eye frozen spinach for this type of dish,as i can skip the process of cleaning n cutting the spinach finely .I did not use any onions for the dish but alternatively u can add chopped onions before adding the spinach and let it fry for some time and then add the spinach.If u dont prefer the moong dal u can avoid it but i personally feel that it gives a nice crunch to the dish.

It goes very well with rice.