Asparagus and Papdi Lilva Bean Pesto tart

Asparagus is one of my favorite vegetables. It is a good source of  calcium, fiber, protein, vitamin A, C, E, K, folic acid and what not! It has no fat, no cholesterol and is low in sodium. On top of it, it is utterly delicious! I love its delicate flavor and tender texture. I was googling for some easy-to-make asparagus recipes and I stumbled upon www.veganyumm.com. Original recipe was made with white beans. Since I love papdi lilva beans (chikkudu gingalu) and I always try to add them in my diet, I changed recipe to my taste. Original recipe was vegan. I added whole milk instead of soy milk. Also, original recipe had dijon mustard, I skipped it since I didn’t have it ready ;-)

Even with my customized version, this tart turned out just yummy! 

Ingredients:

Papdi lilva beans(chikkudu ginjalu)         6 oz or 150 grams

Cashew nuts                                        ¼ cup

Pesto paste                                         1 tsp

Whole milk                                          ¼ cup

Fresh lime juice                                    2 tsp

Fresh Asparagus                                  12

Puff pastry sheet                                   1

Sall, pepper, pam stray/olive oil

Method:

1.   Thaw puff pastry sheet for 40 minutes and meanwhile, pre heat oven at 400˚F.

2.   In a food processor blend beans, cashew nuts, pesto paste, lime juice and salt. While blending, add milk to make it into fine paste.

3.   Carefully place thawed pastry sheet on a parchment paper or greased aluminum foil (grease with pam spray/olive oil) and roll it out into rectangle.

4.   Add bean-pesto mixture leaving 1 inch border on all sides.

5.  Trim Asparagus to tart width wise and place one by one next to each other alternating their direction over bean-pesto paste.  

6.   Spray Pam or brush spears with olive oil and sprinkle salt and pepper.

7.      Slide parchment paper/ aluminum foil on baking tray and bake for 25 minutes until sheet is puffed and turned golden brown. By this time spears should also be tender.

8.      Cut tart into 4 pieces and serve hot.

*Serves 2 people       

Gobi Manchurian (Batter-fried Cauliflower)

Gobi manchurian is an Indo-Chinese appetizer. Indo-Chinese cuisine is immensely popular in India. In this cuisine, Indian vegetables are cooked in Chinese method with both Chinese and Indian seasonings. These tangy-spicy fritters are a very popular street food in India.

Ingredients:

Cauliflower                                                                         1(medium sized)

All-purpose flour (maida)                                                      3 tsp

Corn flour                                                                           3 tsp

(You can also use rice flour as a substitute)

Red chilli powder                                                                 1 tsp

Water                                                                                 ¼ cup

Salt to taste

Oil (any) for deep fry

Sauce:

Garlic                                                                                3 cloves

Ginger (finely sliced)                                                           1 tsp

Spring onions                                                                     ¼ cup

Bell pepper (green or red)                                                    1

Thai chillis                                                                          2

Soy sauce                                                                          2 tsp

Red chilli sauce                                                                  2 tsp

Tomato ketchup                                                                 1 tsp

Vinegar                                                                             1 tsp

Panda express Kung pao sauce (optional)                           1 tsp

Water                                                                                ¼ cup

Oil (any)                                                                            2 tsp

Method:

1.   Cut cauliflower into bite sized florets. Take a bowl and mix all-purpose flour, corn flour, salt, red chilli powder, cauliflower florets and add ¼ cup of water. Mix well and leave for about 10-15 minutes.  

2.   Mince garlic, chop spring onions and bell pepper to into long pieces. Chop thai chillis into small round pieces.

3.   Heat oil in a pan. Add ginger, garlic, thai chilli and sauté for 1 minute. Add bell pepper, spring onions and sauté for 3-4 minutes. Add soy sauce, vinegar, red chilli sauce, kungpao sauce, tomato ketchup and salt and mix well. Add ¼ cup of water and cook for 2-3 minutes.

4.  Heat oil (for deep fry) in a wok and fry cauliflower florets in batches till golden brown. Place cauliflower fritters in a plate lined with paper towel.

5.       Add cauliflower fritters to the sautéed gravy and mix well.

6.       Serve it as an appetizer or as a side with fried rice.

*Serves 4 people.