Joy of cooking

Ingredients: 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 Method: 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.

Ingredients: 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 Method: 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 st

        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 Ingredients 1 bunch kale 1 tablespoon olive oil 1 teaspoon salt Directions Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper. 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. Bake until the edges brown but are not burnt, 10 to 15 minutes.