Wednesday, September 12, 2012

Asparagus Palya/Curry


Asparagus – 1 lb (approx 1/2kg), chopped into bite size pieces

Oil – 1 Tbsp

Cumin Seeds – 1/2 tsp

Fennel Seed (powdered) – 1/2 tsp

Ginger – 1 tsp, grated or crushed

Garlic – 5 large cloves, roughly chopped

Tomatoes – 2 medium, chopped

Salt – to taste

Red Chili Powder – to taste


1. Wash the Asparagus and snap the white/hard ends and discard.

2. Chop to desired size.

3. In a skillet, heat Oil on medium heat.

4. Once hot, add Cumin Seeds and allow them to splutter.

5. Add Crushed Fennel Seeds, Ginger and Garlic and cook for a minute.

6. Add Tomatoes allow them to cook until they soften up.

7. Add Asparagus, Salt and Red Chilli Powder. Mix well.

8. Cook uncovered for 5-6 minutes, until the moisture has evaporated.

9. Serve hot with Chapatis, Naan or Rotis.

Saturday, September 8, 2012

Avocado Parathas

Got this healthy recipe from Show me the currry website, here is the link:

Ripe Avocados – 2, medium
Lemon Juice – 2 tbsp
Salt – 1 tsp or to taste
Garlic – 2 tbsp, minced
Green Chillies – to taste, minced
Cilantro – 5 sprigs, chopped
Roasted Cumin Powder – 1/2 tsp
Oil – 1 tbsp
Chapati Flour (Whole Wheat Flour) – 2 cups (approx)
Additional Oil – for cooking
Additional Flour – for dusting

1. Peel the Avocados and mash the flesh to a smooth paste with the help of a potato masher.
2. Mix in Lime/Lemon Juice, Salt, Garlic, Green Chilies, Cilantro, Roasted Cumin Powder & Oil. Combine.
3. Add Flour in little at a time and incorporating to form a dough.
4. You may need a little less or more that the 2 cups of flour – add as needed.
5. Once the dough comes together, knead for an additional 1 minute.
6. Drizzle a few drops of Oil over the dough ball to coat. Cover and allow the dough to rest for 15-20 minutes.
7. Once you are ready to make the parathas, give the dough one more quick knead.
8. Heat up a tawa/skillet on medium heat and start dividing the dough and forming balls.
9. Take a dough ball and flatten between the palms of your hand.
10. Dip in additional dry flour and start rolling with a rolling pin using Flour to dust.
11. Once the Paratha is rolled out and the tawa is hot, place it on the tawa.
12. Move the Paratha and make sure it does not stick.
13. Allow it to cook- change of color and little bubbles will appear.
14. Flip and drizzle a little Oil and smear it.
15. Flip it again and press gently with a spatula with rotating.
16. Flip once again and smear oil and spread it on the other side as well.
17. Flip once again and allow it to cook for just 30 seconds or a minute.
18. Take off the Tawa and place in a hot case till ready to serve.
19. Serve hot with yogurt and pickle or have it as a chapati.
1. Make a big batch and freeze the dough for when Avocados are not in season.

Crispy Kale Chips

        Kale is also known as "Queen of greens".  Its is an Amazing super-nutritious vegitable!!! Kale’s health benefits are primarily linked to the high concentration and excellent source of antioxidant vitamins A, C, and K -- and sulphur-containing phytonutrients

  • 1 bunch kale
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
  2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
  3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Saturday, May 5, 2012

Spicy & Crispy Fish Fry

Ingredients :
1. Tilapia Fish 1 lb
2. 1/2 cup Corriandar Leaves
3. 2 Green Chillies
4. 1 Clove of garlic
5. 1/2 inch piece of ginger
6. 1/4 cup Sooji / Semolina
7. Red Chilli powder/Fish fry masala powder
8. Salt to taste
9. Oil for frying

Method :

For Masala - Grind Coriander leaves, Chilies, ginger, cloves and salt by adding litter water into a fine paste (Make a thick, smooth paste). Marinate the fish with this masala and leave it for 1 hour.

1. Heat flat pan on a medium high. Add 2 spoons of oil.
2. First roll the fish in Red chilli powder/fish fry masala powder and then roll it in semolina (suji) and shallow fry it for 4-5 mts each side, you can also add more oil, if the pieces seem to get stuck to the pan.
3.Garnish with Onions, coriander leaves & a slice of lime.

Tips - To remove fish smell sprinkle lemon juice and salt on fish, set aside for 10 mins and wash it under cold running water and pat dry the fish.