Asparagus With Ginger

Stir-fry asparagus is healthy and simple to prepare, yet very delicious. It is a beautiful dish to serve and makes a great appetizer or a side dish.

Recipe serves 4.

Ingredients:
1 bunch of asparagus, approx. 1 pound
2 tablespoons olive oil
1 teaspoon cumin seed (jeera)
1 tablespoon minced ginger
2 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper

Method:
Holding the stalk at both ends, bend gently until it breaks on its own. Discard the hard portion of the stalk.
Cut the remaining asparagus spears diagonally into 2 inch pieces.
Bring oil to medium heat in a large frying pan that can hold all the asparagus.
Add cumin seeds and wait till they crack. Then add asparagus, ginger, lemon juice, salt and black pepper.
Stir-fry for about 4 to 5 minutes until asparagus are tender but still crunch.
Serve hot or at room temperature.

Shingada (Singoda) Flour Ladoo.

English Name: Water Chestnut Flour

Usage: Used to make Fasting foo primarily. Also high in calcium.

Ingrediants:
1/4 Cup Ghee
1/2 Cup Shinghada Flour
1/2 Cup Sugar
1/2 tsp Cardamom Powder
1 tbsp karik (dry dates) powder
1 tbsp dry coconut powder (roasted)

Method:
In a Wok heat 1/4 cup ghee. Add Singhada flour and cook for 5 - 7 minuts at low flame. Add coconut powder and dry dates powder. Saute for 1-2 min and remove from heat.

Add sugar and cardamom powder while the flour is hot. Mix well and immediately mae 1 inch laddu out of the misture