Asparagus is supposed to be one of those negative calorie vegetables - which means that it takes more calories to digest than the calories it actually contains. Well, that's definitely an added bonus, given that this herb is rich in essential vitamins, minerals and antioxidants. So, I couldn't resist trying to make something interesting and spicy with it. Beans thoran being one of my favorites, it inspired me to put it to similar use.



Ingredients: (serves 3)

asparagus - 1 bunch (about 50 spears, chopped fine)
grated coconut - 3 tbsp
cumin seeds - 1 tsp
carom seeds - 1 tsp
ginger - 1 inch piece
red chillies - 5
turmeric powder - a pinch
salt - 3/4 tsp (adjust according to taste)

Method:

Soak coconut, cumin and carom seeds in water for half an hour. Pulse in food processor along with red chillies and peeled ginger. Cook chopped asparagus with salt and turmeric powder for about five minutes. Pour the coconut mixture on top and cook covered for a few more minutes, until the asparagus is cooked.

Notes:
1. While chopping asparagus, the thick, whitish end needs to be removed.
2. Add very little water to make the coconut mixture, just enough to make a thin paste. Excess water might have to be drained, causing loss of nutrients, or will make it soggy.
3. Use warm water to soak the seeds and coconut, to reduce the soak time.
4. Ginger paste (1/2 tsp) can be used instead of ginger.

While I was making this, a couple of friends stopped by (well...it's my birthday). With no time to cool and roll it out into pedas, I had to serve it to them as semi-solid halwa, but they liked the taste of it. After they left, I put it in the refrigerator, cooled it for a few hours and then shaped into pedas. This is so easy to prepare, and later became one of my personal favorites!


Ingredients:

almond powder - 1/2 cup
milk-mava powder - 1/2 cup
ricotta cheese - 15 oz
sugar - 3/4 cup
butter / ghee - 1 tbsp
milk - 1 tsp
sliced almonds - a few
saffron strands - a few

Method:

Soak saffron strands in a teaspoon of milk and keep aside. Mix almond powder, milk mava powder and cheese in a bowl.  Microwave for 3 minutes. Add sugar, mix well and microwave for another 3 minutes. Add ghee, stir a couple of times and heat for another 3 minutes. Add the saffron, stir a few times and return to the microwave for another 3 minutes. Remove from the microwave and mix in the sliced almonds. Allow to cool and refrigerate for at least a couple of hours. Take a lemon-sized portion, roll it between the palms and flatten out into a round patty. Repeat for the remaining fudge. 

Notes:
1. To make just milk peda, almond powder can be substituted with more milk mava powder.
2. If ricotta cheese is not available, unsweetened khoa can be used instead.