Asparagus Fry

We like to eat asparagus a lot, so we buy it quite often. We blanch it, we grill it. But as it usually comes in a big bunches, many a times we can not finish it in time. Once I saw somewhere on a blog that we can make it in indian sabji style. I didn’t remember that recipe, so I tried on my own and here it is, asparagus fry. It tastes like our kurkuri bhindi or bhindi fry. I am a fan of bhindi, so say no more.

This is very easy to make. It could be a side dish or very quick fix with your roti, paratha, chapati(पोळी). You can eat it with rice as well. I mostly add this to our scrumptious, healthy salad. 


Ingredients

Asparagus 1 bunch finely cut
Oil 1-2 tsps (add little extra if needed)
Salt to taste
Red chili powder or black pepper to taste
Lemon juice

Recipe

1. Cut the asparagus in fine pieces. 
2. Heat oil in a pan, then add asparagus
3. Fry them until they become crunchy
4. Once asparagus are done, add salt and black pepper according to taste. 
5. Add a little lemon juice and your asparagus fry is ready. 

Nachani (raagi) Ambil (नाचणीची आंबिल)

One more recipe that I have learnt from my MIL. Every summer, every day, after every meal we drink this cool refreshing drink with little buttermilk at my in laws’ house. This drink is good for digestion, keeps you cool in summer and, last but not the least, very tasty. Plus raagi has lots of nutritional values. This is also good for kids. This can make good snack for kids, if you make it a little thick. It also has sweet version called “nachani satva”, which is a good meal for toddlers who just started eating food.

My mother used to make it with garlic. But I learnt it from my MIL who makes it without garlic, but both versions tastes equally good. You can make it according to your choice. You can serve this as a refreshing drink.

Ingredients (for 3-4 glasses)
Raagi flour (नाचणीचं पीठ) 2 tbsp
Water 2-3 cups
Salt to taste
Pinch of asafoetida
Cumin seeds 1 tsp

Recipe

1. Pour water in a saucepan and bring it to boil. Add salt, asafoetida and cumin seeds in that water. (Add 1-2 cloves of crushed garlic if you like)
2. Meanwhile, take raagi flour in a separate bowl and add a little water. Make smooth, lump free paste.
3. When water starts to bubble, add this paste into the saucepan and mix it very well with continuous stirring.
4. Once it starts to thicken up, switch off the flame. If it's too thick then add little more water and let it cook for another minute or so. Let it cool before serving. Or you can refrigerate before serving.

You can have it as it is, but it tastes good with little sour buttermilk. Enjoy your cool refreshing drink.