Asparagus Fry

Sharing a simple & yet a crunchy side dish which goes along with rice & also just as a snack. 

Ingredients
1/2 Bunch Asparagus
1/2 Tsp. olive oil
1 Tsp. lemon juice
1/2 Tsp. red chili powder / Paprika
1/2 Tsp. minced garlic
Salt 

Heat a pan with oil. Meanwhile clean the asparagus & keep them aside. Once the pan is hot enough add garlic, asparagus to pan along with salt. Saute them & close with lid. 
After exact 2mins. remove the lid or you might over cook the veggie. Sprinkle paprika & stir fry it. Switch off heat & add the lemon juice to pan. Mix it well.

Serve it with rice or as a snack. 

Tamarind Pulp

Tamarind is one of the main ingredients in south indian dishes. From rasam to chutney & curries we use it to bring a tingly tangy taste to the dish. I sharing a pulp that can be made a head of time & can also be stored for 3 months at-least. I have learned this from my mom & it made my life much easier. 
This year has been a very rough ride to me. I had to visit india for around 4months & was arranging all the essentials things for my husband to cook. I made this tamarind pulp of 2 boxes & freezed one, while refrigerated the other. It's still good till date. 

Ingredients
1 Cup Tamarind
2 Cups water
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- Take tamarind in a bowl & deseed it if any.
- Next clean it with runny water to remove sand stuck to it.
- Next in a vessel take tamarind & water. Bring it to boil.
- Cook till the tamarind becomes soft for around 10mins on low heat. 

- Switch off heat & allow it to cool. 
- Once it is cool blend it to a smooth paste. 
- Transfer the pulp to a air tight container & refrigerate it. 
- It will last for at-least 2 months. 
- Freeze it if your vacationing or if you have made excess of it.

Use it as wanted.

Black Chickpeas Sundal

Sundal is a delicious dish which is offered as a prasad in hindu festivals. It can be made of different lentils & tastes delicious.
You might also like:
Moong Dal Sundal
Oats Khara Sundal

Ingredients
1 Cup black channa dal
2 Tbs. coconut 
Salt
Seasoning
1 Tbs. oil
1 Tsp. mustard seeds 
1 Tsp. jeera 
3 broken red chili's 
Few curry leaves 

- Soak channa dal overnight & pressure cook them with salt for 2 whistles. 
- Allow cooker to cool down & transfer dal on to a plate. 
- Heat oil in a pan & to that add mustards, jeera & red chili's. Once the mustard starts jumping add curry leaves.  
- Add channa dal to pan & top it with coconut mixture. Fry them for few minutes like 2mins & switch off heat.

Serve it as a snack or side dish.