Tuesday, October 21, 2008

Asparagus & Snake Gourd Stir-Fry

Asparagus is not popularly used in Indian cooking but I love to cook with Asparagus. Here is simple Stir-Fry recipe (Asparagus Thoran). It is quick to cook and very rich in taste.

Ingredients :-
  1. 2 Bunches of Asparagus. (Always pick bunch with thin stems.Chop out one inch base.Thoroughly rinse under water and cut into half inch long pieces. If asparagus heads are crisp and Green then use them. If you find them soft with dull color then you may chop-out top half inch heads.)
  2. One Medium sized snake gourd ( Cut in half inch long size).
  3. One medium size chopped onion.
  4. 4-5 small chopped green chillies.
  5. 2 stems of curry leaf.
  6. 1 T.spoon turmeric powder.
  7. 1 T.spoon whole cumin.
  8. 1 Tb.spoon cooking oil.
  9. Chopped fresh cilantro.

Method of Preparation :-

  1. Take thick gauge Pot. Add 1Tb.spoon oil. Add chopped onions. Fry on high heat for 2 minutes.
  2. Add 1 T.spoon cumin seeds, One stem of curry leaf and Green chillies. Fry for 2 minutes on High-Heat.
  3. Now add cut Asparagus and Snake gourd. Add 1 T.spoon Turmeric powder and salt. Reduce flame to medium low and let it cook for 8-10 minutes. Do not add any water. Keep stirring.
  4. Add another stem of curry leaf and chopped cilantro. Enjoy this with Roti or rice.

Thursday, October 2, 2008

Singada Flour Halwa/Kesari for Navaratri Vrat. (Indian Dessert with water chestnut flour.)

Navaratri festival season has began...every home is busy celebrating different rituals ,pooja's and fasts are observed for all nine days. This singada flour halwa can be offered as Prasadam as well as enjoyed as Vrat food. I was amazed at the end result...absolutely tender soft texture that gently melts in mouth.One must try one time this delicious Halwa.

  1. 1 Cup Singada flour.
  2. 1 Cup Ghee.
  3. 1 Cup Sugar.
  4. 10 whole cashews roughly crushed.
  5. 20-25 Golden Raisins
  6. 8 Almonds roughly crushed.
  7. 10 Cardamom finely powdered.
  8. 2 Cup water.

Cooking Process:-
  1. Take thick gauge pot.Anodized metal gives best results.Add half cup Ghee and One cup Singada flour.Mix well and keep stiring on medium flame for 12 minutes.Flour will turn little brownish and aromatic.
  2. Now add crushed Cashews,Almonds,Raisins and Cardamom powder. Mix well and stir for 2-3 minutes on low flame.
  3. Add one cup sugar and stir for 2-3 minutes on medium flame.Add remaining half cup Ghee.
  4. Add one cup water and mix well by stiring on medium flame. At this stage it will appear like thick gravy.As it start to get drier in consistancy add one more cup of water.Mix well and reduce flame to low and cover it with lid and let it cook for 5-6 minutes.
  5. Open the lid and check the consistency...increase flame to medium high and stir till Ghee shine appears all over..shut the gas off and let it stand covered for few minutes.. shape it with mould or just enjoy in bowl.

Note:- Shingada flour is very delicate so always keep stiring and be attentive while preparing Halwa. Don't let it burn.

Always serve this Halwa warm.