Author Archives: Dilip Shah

Asparagus Soup

December 29, 2011 – 1:33 pm

Ingredients:

  • 2 lbs asparagus
  • 2 tbsp butter or olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, grated
  • 2 tbsp white flour
  • 1 cup full cream milk
  • Salt to taste
  • 1/2 tsp black pepper powder

Method:

  1. Cut asparagus heads and keep aside
  2. Cut the remaining asparagus parts in 1 inch pieces
  3. Bring 4 cups of water to boil in large pan
  4. Cook asparagus stem pieces in this boiling water for 5-7 minutes, till they soften and become olive in color
  5. Once the asparagus pieces, along with the water, has cooled down, blend it well in a blender
  6. In a large pan, heat the butter / oil and saute onions on medium heat for a couple of minutes
  7. Add garlic and saute for a minute
  8. Sprinkle flour and stir continuously till it becomes light brown
  9. Add the asparagus tips and saute for 2-3 minutes
  10. Add milk, bring to boil and keep on stirring making sure it doesn’t stick to the bottom of the pan
  11. Add the pureed asparagus, salt, pepper and bring to boil
  12. Cook the soup for 4-5 minutes, adding more water as necessary, till the asparagus tips are tender
  13. Serve hot with any Italian bread
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Aviyal

December 29, 2011 – 1:26 pm

Avial curryIngredients:

  • 40 gram coriander leaves
  • 1 1/2 cups yogurt
  • 1 1/2 cups grated coconut
  • 1 or 2 green chilies
  • 1/2 cup water
  • 2 medium potatoes, skinned and cut into 3/4 inch cubes
  • 2 plantains, peeled and cut into 3/4 inch cubes
  • 4 cups water
  • 1 tsp turmeric powder
  • 5 cups assorted vegetables, cut or cubed (French beans, carrots, drumsticks, eggplants, etc)
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 1 1/2 tsp salt (or to taste)
  • 2 tbsp coconut oil (or any other cooking oil)
  • 1 1/2 tsp mustard seeds
  • 2 dried chilies, cut into 1 inch pieces
  • 2 sprigs curry leaves

Method:

  1. In a large pan, bring the 4 cups of water to boil and to that add turmeric, potatoes and plantain and let it cook for 2-3 minutes
  2. Add the other assorted vegetables, salt, cumin and coriander powder to the boiling water cook them on medium heat for 12-15 minutes till all the vegetables are tender and soft
  3. While the vegetables are cooking, in a blender blend coriander leaves, coconut and chili with 1/2 cup water. Once smooth, add the yogurt and blend for another 1/2 minute till it mixes well with the other ingredients
  4. To the cooked vegetables, add the blended ingredients and bring the mix to boil (don’t cook for more than couple of minutes)
  5. In a separate pan, heat oil. To the heated oil, add mustard seeds and dried chilies. As the mustard seeds pop, add curry leaves and saute for 20-30 seconds. Transfer this oil mix to the boiling curry. Boil for another minute
  6. Serve hot with pongal (South Indian rice dish made of rice and moong daal (dehusked split green beans)

Inspiration source:

South India Cookbook by Devagi Sanmugam, Page 122

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