Garlic Ginger Asparagus

Asparagus is stir fried with ginger and garlic. This is absolutely simple, takes less than 10 minutes including preparation time and tastes awesome as a side dish.

Ingredients:
• bunch of baby asparagus
•2 tablespoons olive oil
•1 large clove garlic, minced or pressed
•1/2 to 1 tsp grated fresh ginger
•2 tablespoons water

Preparation:
Snap off and discard tough ends of asparagus, then cut spears into 1/4 inch slanting slices.
Place wok or heavy skillet over high heat; when hot, add oil. When oil begins to heat, add garlic and ginger and stir once; then add asparagus and stir-fry for 1 minute. Add water; cover and cook until asparagus is tender-crisp to bite (2 to 3 minutes).

Curry Leaves rice

I made this receipe on a weekend afternoon when I wanted to eat something different at the same time something that would be quick 'n'easy (whats's new in this, I ask myself!) This receipe took me less than half an hour and it was quite yummy. WIll surely make it again!

Ingredients:
Coconut - a handful
Curry leaves - 1 cup
Green chilles - 2
Tamarind paste - 1 teaspoon
Grind all the above to a paste

Cooked Rice - 1 cup
Salt (to taste)

Method:
In a little oil/butter, fry red chilly seeds, when it is cooked add the paste and fry till a nice aroma comes. Add salt and lower the gas and mix in the rice.

Serve hot. It goes well with curd and some papad.

Banana Walnut Cake

The full credit for this receipe goes to Such and Kabalimama, our good friends who introduced us to it. They made it during their visit to our home and it tasted truly Yum-scrum-plicious! Since then we have made it a couple of times and every single time it has been a big hit with everybody (though I still think that Kabalima makes it best!)Here goes the receipe:

Ingredients:
1 1/4 cups unbleached all-purpose flour (I have also used self-raising flour)

1 teaspoon baking soda and bicarbonate of soda
1/2 teaspoon fine salt
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1/2 cup unsalted butter, at room temperature, plus more for preparing the pan
1 cup sugar
3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
1/2 cup toasted walnut pieces

Directions


Sift the flour, baking soda, bicarbonate of soda and salt into a medium bowl, set aside. Whisk the eggs and vanilla together, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.

With an electric hand-held mixer (preferably), cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.

With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.

Serve by itself or with Vanilla ice cream or a little rum.