By Meeru Dhalwala
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Extra resources for Vij's: Elegant and Inspired Indian Cuisine
It’s di¤icult to pinpoint the ﬂavour of the correct volume of fenugreek seeds, yet degree rigorously simply because even a tad an excessive amount of could make your whole curry sour. be aware that floor fenugreek seeds can burn simply if you happen to upload them on my own to scorching oil. We use asparagus and corn after they are in season. even if the season for asparagus has a tendency to be may well and June in a few locations, you could typically purchase it in the course of the summer season. and because they're in season in the course of the summer season months, we often grill or barbecue them. when you don’t have a grill, steam the corn and frivolously panfry the asparagus—just verify they preserve their crunch. we now have given directions for either grilling and panfrying. do not forget that asparagus chefs in a short time and isn’t as scrumptious if it overcooks. you may also use zucchini and bell peppers, in case you desire. simply because this dish isn’t very highly spiced, you may as well serve it by itself as an appetizer with none naan or rice. Serves 6 his recipe is fenugreek seed Curry @ cup canola oil three Tbsp finely chopped garlic 2 Tbsp finely chopped ginger 1 cup floor tomatoes (canned works top) 1 tsp floor fenugreek seeds 1 tsp salt @ tsp flooring cayenne pepper 2 cups water f e n u g r e e okay s e e d c u r r Y warmth oil in a pan on medium warmth for 1 minute. Stir in garlic and sauté for three to four mins, until eventually somewhat golden. you'll have to stir vigorously so the garlic doesn’t stick and burn to the ground. Stir in ginger and sauté for one more four to five mins. flip o¤ the warmth. upload flooring tomatoes and stir. upload fenugreek, salt and cayenne, and switch at the warmth to medium. Stir back and prepare dinner for four to five mins, till the head glistens with oil. upload water, stir and convey to a boil. lessen the warmth to low and simmer for five mins. flip o¤ the warmth. greens ∫ VijInteriorFinal. indd 129 19 7/31/06 13:35:12 asParagus and Corn three cobs of corn, husked 15 ounces asparagus (about 30 stalks) 1 Tbsp canola oil @ tsp salt Preheat a grill or fish fry to excessive warmth. utilizing steel tongs, position corn cobs at once at the scorching grill (or barbeque). continue your face clear of the corn, as kernels and scorching juices from the kernels occasionally come out. prepare dinner corn, turning it usually so it grills uniformly, for eight to ten mins. a few kernels may be darkish brown, others can be gentle brown and some will nonetheless be darkish yellow. which means the corn has grilled completely. Cool corn for 10 mins, or till cobs are hot yet not scorching. utilizing a pointy knife, shave kernels o¤ the cob. get rid of and discard the cruel decrease a part of the asparagus stalks. Wash asparagus and air dry in a colander. mix asparagus, oil and salt in a wide bowl. combine good. utilizing tongs, position each one asparagus stalk separately at the scorching grill or barbecue. Grill asparagus, turning each 15 to 30 seconds, for two mins. The asparagus might be brown on the edges and frivolously crispy. g r i l l i ng t h e a s pa r a g u s a n d cor n pa n f rY i ng t h e a s pa r a g u s a n d s t e a m i ng t h e cor n position corn cobs in 1 inch of water in a shallow pan.
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