This bread recipe is from Mary Cadogan,She is one of the best cooks in U.K..I made little changes to her recipe,This savoury bread is very moist and perfect to have for breakfast with any butter or spread.Because of asparagus this will be little moist,you can slice them and toast it for more flavour and crunchyness.It will be better to eat fresh.
Ingredients:
50ml olive oil , plus extra for greasing
10 asparagus spears , each cut into 3 pieces
100g self-raising flour
1 tsp thyme leaves(i used dried) or mixed herb will do
2 large eggs , lightly beaten
50ml milk
Handful pitted black olives
2tbsp sundried tomatoes , roughly chopped
50g cheddar cheese, grated
Method:
1.Heat oven to 190C/fan 170C/gas 5. Oil and line the base of a loaf tin with baking paper. Cook the asparagus in boiling, salted water for 2 mins, drain, then cool quickly under cold running water. Pat dry.
2.Mix the flour and thyme with seasoning in a large bowl. Make a well in the centre, then add the eggs, milk and oil, stirring all the time to draw the flour into the centre. Beat for 1 min to make a smooth batter.
3.Reserve 5 asparagus tips and a few olives. Add the remaining asparagus, tomatoes, olives and two-thirds of the cheese to the batter. Pour into the tin, then put the reserved asparagus and olives on top. Sprinkle with the remaining cheese. Bake for 35-40 mins until the cake feels firm to the touch and is golden and crusty on top. Cool in the tin for 5 mins, then turn out and cool on a wire rack.
Preparing and cooking asparagus
Rinse spears. Hold one at each end, then bend - it will break where the tough woody stem meets the edible tip. the best way to cook the spears is in boiling water in a wide, deep sauté pan. Green asparagus will take 3-5 minutes, depending on its thickness. Test by piercing a spear with the point of a knife - when cooked it will just slide in easily. White asparagus takes much longer to cook as it has a woodier texture. It needs 12-15 minutes - test as above.
Ingredients:
250gms of chopped fresh tomatoes
1/2 tin of plum tomatoes
small onion , peeled,chopped
1 small carrot , chopped
1 celery stick,chopped
3tbsp- olive oil
1 vegetable stock cube
Water as required
1 large bunch of basil
salt and pepper , to taste
Fresh cream and few basil sprigs to garnish
Method:
1.Chop all the veggies and keep it aside
2.Heat oil in a pan. Allow to heat and add the onions, carrots and the celery. Stir well. Cook gently until soft.
3.Put the diced fresh tomatoes to the pan, and allow to cook for a few minutes. Add the plum tomatoes, veggie stock cube and add water to cover and stir again. Bring to a boil, cover, and turn down the heat to a simmer. Cook for 15 to 20minutes.
4.Place the basil on the chopping board and strip the leaves from the stalk. Since the basil is going to be roughly blended, tear the leaves in half with your fingers.
5.Open the pan lid and add half of the basil leaves. Stir and then replace the pan lid and cook for a further 10 minutes.
6.Once cooked, allow the contents to cool down for a few minutes before adding the remaining half of the fresh basil. Stir, season with salt and pepper, and stir again.
7.In a blender, blend the soup on high power for a couple of minutes until it takes on a smooth, velvety texture. If desired,make it thin by adding water or stock.Transfer to serving bowls and garnish with fresh cream and fresh basil sprigs.
8.Serve hot or chilled with any crusty bread.
Ingredients:
Hurulikaalu/horsegram-1 1/2cups
Rice-2cups
Uraddal/blackgram-1tbsp
Methi/fenugreek seeds-1tsp
Salt
Method:
1.wash rice,methi and uraddal and soak for 3-4 hours.Grind it into fine paste,leave to ferment for 6-7hours or overnight.
2.wash and soak huruli for 3-4hours,grind it into fine paste,mix this paste to fermented batter with salt and prepare dose as normal on hot tawa.Serve hot with coconut chutney.
Courgettes
Ingredients:
Toordal/togaribele-1/4cup
Courgette-1 medium sized
Onion-1
Tomato-1
Green chillies-2 or 3
Gingergarlic paste-1tsp
Curry leaves-1sprig
Oil-1tbsp
Mustard seeds-1/2tsp
Cumin seeds-1/2tsp
Turmeric-pinch
Hing-pinch
Salt to taste
Juice of half lemon
Coriander for garnishing
Method:
1.Wash and cut courgette into thick roundels.
2.Pressure cook the dal in a cooker with pinch turmeric and 3cups of water.
3.Heat a oil in a pan,add mustard,cumin and hing,whenthey begin to splutter
add onions and curry leaves fry until they are golden brown,then add ginger
garlic paste,tomatoes and greenchillies and salt,cook until
tomatoes becomes soft.
4.Add courgette pieces and leave to cook lid closed on a medium flame until
it softens.
5.Now add the cooked dal and and mix well and cook for further 2-3minutes.
6.Remove from the heat,add lemon juice and garnish with coriander leaves.
7.Serve hot with rice.
Hi everybody, its been months since september I havn't posted anything..I was so busy and been to India,so I am posting now so what better than delicious hearty soup to start :)..ENJOY and keep visiting...
Ingredients:1cup-blackeye beans
1tbsp-olive oil
2onions,chopped
4garlic pods,chopped
2-3fresh chillies
1tsp-cumin powder
1tsp-turmeric powder
250g canned tomatoes/2-3fresh tomatoes
21/2cups-vegtable stock
Fresh coriander,finely chopped
Juice of 1/2 lemon
Pitta bread to serve
Method:
1. Cook the blackeye beans in a pressure cooker for 2-3 whistles until the beans are tender,drain and set aside.
2.Heat the oil in a pan add the onions,garlic and chilliand cook for 5minutes or until onions is soft.Stir in cumin,turmeric,tomatoes,stock,half of the coriander and the beans,simmer for 20-30minutes.Stir in the remaining coriander and the lemon juice.
3.Serve with warm pitta bread.
Maddhur vade is my all time favourite and had a fond memories with it.. My doddamma's house is in Mandya,we used to visit them during our school holidays.Maddhur is a small town Half hour journey from Mandya and one hour from Mysore.we used to visit many temples which surrounds Maddhur like vaidyanatheshwar temple on the bank of kaveri river,Paschima vahini,srirangapatna and many more..Then we used to buy these vade's there which is locally prepared amd sell on streets,bus and railway station too.My doddamma gave me this recipe which is so easy and you can make it in a jiffy...Enjoy the taste of karnataka.
Ingredients:
Rice flour-1cup
Chiroti rava(fine sooji)-1cup
Salt to taste
coriander,finely chopped-1tbsp
Greenchillies,finely chopped-4
Onions,finely chopped-2
Oil for frying+2tbsp
Method:
Mix rice flour and rava,add 2tbsp of hot oil and mix well until the mixture crumbles.
Now add onions,chillies,coriander and salt mix well and add take small amount of mixture,add little water to knead a stiff dough.Don't mix all the mixture with water all at once,this will make the vada's soggy,so you have to mix little at a time and prepared immediately
Apply oil to palms,divide the dough into equal portions and prepare round balls.On a plastic sheet,first apply oil on the sheet and take Small lemon size ball and spread the dough to a thin round and deep fry them until crispy and golden brown on both sides.serve hot with thick coconut chutney.
This bread recipe is from Mary Cadogan,She is one of the best cooks in U.K..I made little changes to her recipe,This savoury bread is very moist and perfect to have for breakfast with any butter or spread.Because of asparagus this will be little moist,you can slice them and toast it for more flavour and crunchyness.It will be better to eat fresh. 
