July 09, 2014

Panchphoron asparagus

Panchphoron asparagus

Does it happen to you that some week just turn out to be intense cooking week when creativity flows and everything seems to come together perfectly? It happened last week, weekend actually.

It seemed like every meal we cooked had a new element or a new dish. We all took turns cooking as well so that worked well too.

This asparagus was cooked during that time for a dinner with friends who were moving away. The combination of panch phoron, garlic and asparagus went so well together, I couldn't believe I hadn't made this before.

In other summer news, we are getting ready for a big trip. We all are traveling to India. I have traveled with one of the boys at a time, but two together? Any tips on how to keep them occupied during the flight?

How is your summer going? What are your plans?

Ingredients:
(serves 3-4)

Big bunch of asparagus - washed, trimmed and cut (I chopped it in half, but you can keep it whole too)
3 cloves of garlic - sliced thinly
2/3 tspon panch phoron (bengali five spice)
2 tbspoon olive oil
salt to taste
pinch of fresh ground black pepper

Method:
Panchphoron asparagus
Heat oil in a pan. When the oil is quite hot, add the panch phoron and garlic. Let it sizzle for a minute and immediately add the asparagus.

Let it cook on medium heat uncovered for 3-4 minutes. Then add the salt and pepper. Cover and cook for another 5 minutes.

Panchphoron asparagus
Take it off the heat and serve warm.

We had ours with pulao and kofta curry.

3 comments:

  1. Replies
    1. Thanks Hari Chandana.

      Delete
  2. it is really healthy food ,i eat only with salt ,but here the new way to cook this ,ok
    thank you

    Rex from Bizbilla.com

    ReplyDelete

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