19
Nov 19

Asparagus in Butter

A quick and full of flavor recipe with few ingredients as salt and black pepper gives the dish very delicate flavor and is ready within 10 minutes; can be served as side dish which is light to stomach.

One evening I prepared this dish for dinner but the taste and aroma was so inviting… we finished this with toasted bread with evening tea right that moment… yummy…

Ingredients:

  • Asparagus: 1 bunch (~150 gm)
  • Cumin: ¼ teaspoon
  • Turmeric powder: 1 pinch
  • Black pepper powder: ½ teaspoon
  • Salt: ¼ teaspoon (as per taste)
  • Butter: 1 tablespoon
  • Cooking oil: 1 teaspoon

Preparation:

  1. Cut asparagus into 1 inch pieces, keep aside.

Method:

  1. Take a fry pan. Heat butter and oil, Put cumin sputter it for few seconds;  Add chopped asparagus cook on medium low flame with lid on till it get 50% done, stir in between to avoid the burn from bottom.
  2. Lower the flame, add salt, turmeric powder, continue to cook till it is done, and add black pepper powder. Put off the flame transfer into serving bowl. Decorate with green coriander.
  3. ‘Asparagus in Butter’ is ready to be served.
Asparagus in Butter
Ingredients
Cut asparagus
Heat butter and oil
Add chopped asparagus
Add chopped asparagus
cook on medium low flame
add salt, turmeric powder
add black pepper
Asparagus in Butter’
Asparagus in Butter’
Asparagus in Butter’
Asparagus in Butter’
Asparagus in Butter’

11
Nov 19

Bitter gourd Mashed (Karela Bharta)

I was reading somewhere an article related to biography of Mahatma Gandhi, according to that Gandhi ji preferred simple and boiled food including many types of gourd. At that moment I was thinking about  simple dish which can be made from one of the gourd, and it came to my thought, what about ‘Bitter Gourd Mashed’ for ‘Indian Cooking Manual’, as we know if anyone falls in love with a hobby he plan every moment, an idea to do something related to that.

It is difficult to eat and enjoy food type that Mahatma Gandhi enjoyed but if a variation can be created which people really – really enjoy although it comes in the category of boiled food.

Earlier I thought that boiled bitter gourd is more bitter than fried but it is not true, bitterness is almost similar or less than fried that I knew a year before; when I ate ‘Bentou box(Japanese lunch box)’.

Ingredients:

  • Bitter gourd (karela): 150-200 gm.
  • Tomato: 50 gm.
  • Onion: 100 gm.
  • Ginger: 1” piece
  • Mustard seed: half teaspoon
  • Turmeric powder: half teaspoon
  • Coriander powder: 1 tablespoon
  • Fennel seed powder: 1 tablespoon
  • Sugar: 1 teaspoon (optional)
  • Mango powder: 1 teaspoon
  • Mustard oil: 2 tablespoon
  • Coriander leaf: 1 tablespoon (chopped)
  • Salt: 1 teaspoon

Preparation:

  1. Chop bitter gourd coarsely; remove the seeds, boil/microwave, roughly mash this with masher or spoon, keep aside.
  2. Chop onion, tomato and ginger into small pieces.

Method:

  1. Take fry pan; put oil when it smokes add mustard seeds, wait till it sputters. Add fennel seed powder, onion and ginger; stir it and fry (keep it stirring otherwise it may burn). Fry till it become translucent, add tomato stir fry for couple of minutes add salt, turmeric powder, coriander powder.
  2. Add mashed bitter gourd and fry (About 3-5 minutes); add mango powder, sugar and green coriander leaf and mix well, fry for couple of minute, put off the flame.
  3. Now, ‘Bitter gourd Mashed (Karela Bharta)’ is ready to be served with any type of meal as hot ghee doused chapatti and dal or in combination with steamed rice and dal.
Bitter gourd Mashed (Karela Bharta)
Ingredients
Ingredients
Boiled Bitter gourd
Boiled Bitter gourd
Add fennel seed powder
add onion and ginger
add onion and ginger
add tomato
add salt, turmeric powder, coriander powder
Add mashed bitter gourd
add mango powder, sugar and green coriander
put off the flame
Bitter gourd Mashed (Karela Bharta)
Bitter gourd Mashed (Karela Bharta)
Bitter gourd Mashed (Karela Bharta)
Bitter gourd Mashed (Karela Bharta)
Bitter gourd Mashed (Karela Bharta)
Bitter gourd Mashed (Karela Bharta)
Bitter gourd Mashed (Karela Bharta)

14
Oct 19

Asparagus masala

These days’ asparagus is very popular all around the world as it is low in calories and very low in Sodium. Its method of cooking varies from country to country; here I prepared this in very traditional Indian style of cooking. Asparagus do not take much time to cook. It will be ready just in 8-10 minutes;

The common name of Asparagus in India and Himalaya region is Satawar/Shatavari. China is the biggest producer of the world. Only tender Asparagus is used as vegetables.

It is also very low in Cholesterol. It is good source of Protein, Magnesium, Zinc and a very good source of Dietary Fiber, Vitamin A, C, E, K, Iron, Phosphorus, Potassium, Copper and many more…

Enjoy the diverse and authentic taste of ‘Asparagus masala’

Ingredients:

  • Asparagus: 1 bunch (~150 gm)
  • Onion: 1 no. (Small size)
  • Ginger: 2” pieces
  • Garlic: 3-4 flacks
  • Tomato: 1 no. (Medium size)
  • Cumin: ¼ teaspoon
  • Turmeric powder: ¼ teaspoon
  • Chili powder: ½   teaspoon
  • Coriander powder: ½ teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Cooking oil: 2 tablespoon
  • Garam masala powder: ¼ teaspoon

Preparation:

  1. Cut Asparagus into 1 inch pieces, keep aside.
  2. Cut onion, tomatoes, ginger and garlic into small pieces, keep aside.

Method:

  1. Take a fry pan. Heat oil till it smokes. Put cumin, sputter it for few seconds; and add chopped ginger and garlic, fry for few seconds add onion, continue to fry till onion become transparent, add tomatoes, fry these till it is done and gets messy appearance.
  2. Add salt, turmeric powder, coriander powder, chili power and stir fry for couple of minutes; Add chopped Asparagus, continue to cook on lower flame with lid on till it is done, stir in between to avoid burn from bottom.(add little water if necessary)
  3. Put off the flame, add Garam masala powder, and transfer into serving bowl. Decorate with green coriander. ‘Asparagus masala’ is ready to serve.
Asparagus masala
Ingredients
Ingredients
Put cumin
add chopped ginger
add onion
add tomatoes
Add salt, turmeric powder, coriander powder, chili power
Add chopped Asparagus
continue to cook on lower flame
add Garam masala powder
Asparagus masala
Asparagus masala
Asparagus masala
Asparagus masala
Asparagus masala
Asparagus masala

13
Oct 19

Asparagus and potato (Aaloo) ki sabji

For me Asparagus is not common vegetable, but it is delicious and luxury one; Asparagus in Tokyo market is expensive one. Living in Tokyo from about one and half years, used to pick up from convenience store(Hanamasa, Peacock, Lawson 100 etc) and use to cook every week due to its multi beneficial properties.

The day I had and less quantity available in my refrigerator so added one potato, still it came so delicious not any way lesser than usual… my all time favorite…Oishii desu (it is delicious)

Ingredients:

  • Asparagus: 1 bunch (~150 gm)
  • Potato: 1 medium size
  • Yogurt (curd): 1 tablespoon
  • Cumin: ¼ teaspoon
  • Asafoetida: 1 pinch
  • Turmeric powder: ¼ teaspoon
  • Chili powder: ½    teaspoon
  • Coriander powder: 1 teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Cooking oil: 2 tablespoon
  • Garam masala powder: ¼ teaspoon
  • Chat masala: ½ teaspoon

Preparation:

  1. Cut asparagus into 1 inch pieces, keep aside.
  2. Peel off potatoes and chop longitudinally as asparagus, keep aside.

Method:

  1. Take a fry pan. Heat oil till it smokes. Put cumin and asafoetida, sputter it for few seconds; and add chopped potatoes stir fry for couple of minutes on medium flame; add salt, turmeric powder, coriander powder, chili power, Garam masala and chat masala stir fry for couple of minutes; Add chopped asparagus continue to cook on lower flame with lid on till it get 80% done, stir in between to avoid the burn from bottom.
  2. Lower the flame, add curd; continue to stir, cook for couple of minute till oil separates from masala (add little water if necessary) cook on lower flame till it done.
  3. Put off the flame, transfer into serving bowl. Decorate with green coriander.
  4. ‘Asparagus and potato (Aaloo) ki sabji’ is ready to serve with Indian bread.
Asparagus and potato (Aaloo) ki sabji
Ingredients
Put cumin and asafoetida
Add chopped potatoes
add salt, turmeric powder, coriander powder, chili power, Garam masala and chat masala
Add chopped asparagus
add curd
add curd
cook on lower flame till it done
Asparagus and potato (Aaloo) ki sabji
Asparagus and potato (Aaloo) ki sabji
Asparagus and potato (Aaloo) ki sabji

12
Oct 19

Grilled Turnip potato (Shalazam Aloo on grill)

Dash of garlic and curry leaves made this recipe incredible yummy; grilling gives this recipe a wonderful smoky flavor, quick to prepare with turnip and potatoes, relish with hot dal and rice.

Shalazam (Turnip) is a popular vegetable in India; it can be eaten raw as salad, fresh turnip leaves are also edible.

It is low in calories which help to prevent obesity; it is good source of vitamin C, minerals like calcium, manganese, copper, iron. It prevents osteoporosis and activate healthy metabolism.

Ingredients:

  • Shalazam (Turnip): 300 gm (tender and small)
  • Potato: 3 no. (Small)
  • Garlic: 3-4 clove
  • Cumin seed: 1 teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Turmeric powder: ½ teaspoon
  • Curry leaves: 1-2 twigs (optional)
  • Lemon: 1 no.
  • Olive oil (cooking oil): 2 tablespoon

Preparation:

  1. Peel off Shalazam and potato, cut into 2 inch pieces. Keep aside.
  2. Peel off garlic, cut into two halves, and keep aside.

Method:

  1. Take a fry pan. Heat oil on high flame until smoke starts coming; add cumin seed, Sputter it for few seconds add garlic, turmeric powder and salt mix it and add Shalazam and potato, stir properly. Put off the flame.
  2. Transfer the prepared vegetables into Grilled tray, spread evenly; put the tray on Griller, cook till vegetables are done.
  3. While cooking, stir occasionally; keep watching to prevent them from getting burnt. After few minutes it will change the color and starts shrinking.  Wait for light brown color put off the grill, add curry leaves, let it be inside the grill for couple of minutes, add lemon juice and serve hot.
  4. Here I used Japanese kitchen Griller; it is very easy and convenient.
Grilled Turnip potato (Shalazam Aloo on grill)
Ingredients
Cut into 2 inch pieces
Add cumin and garlic
Add Shalazam and potato
Add Shalazam and potato
Transfer the prepared vegetables into Grilled tray
Transfer the prepared vegetables into Grilled tray
starts shrinking
Add curry leaves
Grill for couple of minutes
add lemon juice
Grilled Turnip potato (Shalazam Aloo on grill)
Grilled Turnip potato (Shalazam Aloo on grill)