Friday, October 9, 2015

Baked asparagus and mushroom

This is not a long recipe. I think anyone can make it without a recipe too. But I am posting it as it is one of my favorite . All vegetables are delicious. That too asparagus and mushroom are special. I think it is in everyone's favorite list and hence it stays in a top value always (almost $ 4 / lb ).  Try this and enjoy  :)

Baked Asparagus and mushroom

before baking

Asparagus - 15 numbers
mushroom - 10
salt - a pinch
Extra virgin olive oil - 1 tbsp + 1 tsp
lemon juice - few drops (optional)

Rinse the mushroom and wipe the moisture using a clean kitchen towel.
There is an unique way to clean the asparagus. (food network TV taught me :) ).
Take an asparagus. Bend it gently until it breaks at one point.
The top portion is edible and the thicker stem can be discarded (instead of discarding the thicker part, we can extract the stock and add it in soups too).
Rinse , pat dry and keep aside.

Coat a baking tray with 1 tbsp of olive oil.
Heat the oven to 350 def C.
Put the mushroom and asparagus in a large mixing bowl.
Mix 1 tsp olive oil with salt, lemon  juice and mix well.
Place the vegetables on the baking tray in a single layer.
Bake for 10 minutes . Then take it out. Toss well. Spread in a single layer and bake again for 5 minutes.
Take out and serve hot.

Serving suggestions:
Serve as side dish with sandwich , soups , pizza, pasta etc.
If chopped smaller this baked dish can be added to salads too.

Wednesday, October 7, 2015

Simple beans carrot poriyal

Simple stirfries (AKA Poriyal in Tamil) , is  a handy recipe for any Tamil family. Poriyals are made with a simple tadka (tempering) and suits the spicy South Indian curries with rice (whereas the North Indian stir fries would be better with some masalas, as they are used as dippings for roti. Yes, that is one basic difference IMO :).
Mostly I suggest using extra virgin coconut oil in my blog, as per my family's taste. But any cooking oil would do good.
Here is one more interesting way to include beans and carrots in our dish, 'the carrot beans poriyal'.

Carrot beans stir fry

Carrot - 2 (small)
green beans - 20 (numbers)
shredded coconut - 1 tbsp
cumin - 1/2 tsp
salt - to taste.
To Temper:
onion - 1/2 cup (chopped)
green chilli - 2
mustard - 1/2 tsp
urid dal - 1/2 tsp
coconut oil / olive oil - 2 tsp

Chop the carrots into small cubes. Cut the beans into small pieces.
Slit the green chilli into two (or) chop finely.
Heat oil in a wok. Add mustard, urid dal and let the mustard crack.
Then add the chopped onion and saute till it gets tender.
Then add the chopped chillies, beans, carrots. Saute well.
Sprinkle a handful of water and cook covered.
Then add required salt.
It will get cooked in almost 10 minutes in medium heat.
Then add the shredded coconut, cumin and stir well for a  minute.
Switch off.
Carrot beans poriyal is ready!

Serving suggestion:
Serve as side dish with rice and any curry like sambar, puli kuzhambu.

The Daily Puppy

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